Crisp, refreshing and pleasantly bitter, endive leaves make the perfect palette for herbed cream cheese reminiscent of classic Green Goddess salad dressing.  These leaves make an easy, light appetizer for New Year’s Eve and other celebrations accompanied by a glass of Champagne or sparkling wine.

When I’m catering parties and my clients want a crudites platter, I pair it with my version of Green Goddess dip. This time, I’ve made it a bit thicker, using low-fat cream cheese as the base. What’s not to like about a dip bursting with the bright flavors of fresh herbs and lemon?

Packed with fresh tarragon, parsley, dill, chives, and a little lemon, pipe the filling into the leaves for an elegant presentation. If you can find chervil, that’s good too. For easier, more casual presentation, spoon it into a bowl to use as a dip for the leaves and add whole grain crackers.

If you’ve never tried endive, here’s your opportunity. Prized around the world, endive is the elegant member of the chicory family. This family includes escarole and curly endive, most often used for salad greens.

Endive is difficult to grow, going through a two-step growth process. There’s interesting information on the Discover Endive website. It’s not only pretty, coming in both red and white colors, but it’s really good for you! For buying and storage tips, read here.

Back to our filling – Green Goddess was popular from the 1920′s through the 1980′s then practically disappeared after the advent of Ranch dressing. Some say the original was created by a chef at San Francisco’s Palace Hotel, named for a hit 1920′s play. Some say it heralds back to the chef for French King Louis XIII.

Either way, the flavors work great for how we eat today. You could even spread it on bread for a terrific turkey sandwich. Try it with endive leaves for an elegant New Year’s Eve appetizer or for any party.

Endive Leaves with Green Goddess Cream

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Based on the flavors of classic Green Goddess salad dressing, this filling or dip is packed with the flavors of fresh herbs and lemon in a base of light cream cheese. For a dip, thin with low fat milk to the desired consistency, or thinner to become salad dressing.

Yield: about  1 1/2 cups of filling or dip

Ingredients

8 ounces (216 grams)  low fat cream cheese

1 tablespoon (13 grams) finely chopped shallot

1/4 cup light sour cream

1/4 cup reduced fat Vegenaise (or low fat mayonnaise)

Zest from one small lemon

1 tablespoon lemon juice

2 tablespoons (10 grams) fresh chopped tarragon

2 tablespoons (10 grams) fresh chopped dill (plus extra for garnish if desired)

2 tablespoons (10 grams) fresh chopped Italian parsley

1 tablespoon finely chopped chives

1/2 teaspoon anchovy paste, add more if desired (optional, but provides a depth of flavor)

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

4-6 heads Belgian endive, white or green tipped

Directions

1) In a medium bowl, mix all ingredients together until smooth with a wire whisk, silicone spatula or large spoon. Refrigerate until needed. Taste and adjust to your preferences.  It’s best made a few hours or a day ahead as the flavors have time to meld and delveop.

2) When well chilled, place filling into a piping bag with a star or French tip. Trim the stem end of the endive leaves and carefully peel the leaves off of the base of the head so you have individual leaves. Place on a platter and fill from the piping bag.

Alternatively, spoon the filing into a small bowl or ramekin and serve the endive leaves and crackers around it for guests to help themselves.

Other links and information:

Discover Endive, always in season grown in California. Great information on endive. Check it out.

Star or French tips (with a nice photo showing them) and baking supplies on the web at The Ultimate Baker

18″ disposable piping bags, package of 10 or package of 100 from The Ultimate Baker

Ateco 18″ disposable pastry bags also available at Sur La Table (set of 10)

With everyone’s focus on turkey, side dishes and dessert, I wanted to share something different – an easy recipe for a gift from the kitchen. If you are an invited guest for dinner this holiday season, take a welcome gift of these maple rosemary glazed cashews. They’re a great nibble before dinner during cocktail hour. But beware – they are addictive.

When invited for dinner, you certainly don’t want to arrive empty handed without a gift for the host or hostess.You can always take a bottle of wine or flowers, but it’s much more special to take something that you have made.  A homemade food gift, something that can be opened immediately, shared and enjoyed, is always welcome. These maple rosemary cashews are equally welcome as a holiday gift, for a housewarming, or for a game day snack when a crowd is over. They’re a combination of sweet, salty, spicy and crunchy.

I’ve made these nuts for years as a gift for clients and for catered parties. Stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices, sprinkle with the salt, then bake for about 18-20 minutes. When they are cool, package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You’ll definitely be invited back.

Happy Thanksgiving everyone!

Maple Rosemary Glazed Cashews – A Gift From the Kitchen

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Maple Rosemary Glazed Cashews

Sweet, spicy and a little salty, these crunchy roast cashews are perfect for a cocktail hour nibble, gift from the kitchen or game day snack.

Yield: 1 pounds , about 12 servings as cocktail nibbles

Ingredients

6 tablespoons (90 ml) pure maple syrup, preferably grade B

4 (about 120 grams) tablespoons finely chopped fresh rosemary leaves

4 teaspoons (about 25 grams) packed golden brown sugar

1 tablespoon (15 ml) olive oil

½ teaspoon (a few big pinches) sharp paprika

1/4 ground chipotle powder or cayenne pepper, use more if you like things spicy (optional)

1 pound (454 grams) raw whole cashews (unsalted, un-roasted)

1 tablespoon (28 grams) kosher or sea salt

Directions

1)   Heat the oven to 350 degrees (177 C). Cover a rimmed baking with foil and spray with non-stick spray. Note – what I have discovered works best is the Reynolds Release non-stick foil, even better than just spraying regular foil.

2)   In a medium bowl, mix the maple syrup, rosemary, brown sugar, oil, and spice until smooth. Add cashews and mix to coat thoroughly.

3)  Pour the nuts onto the baking sheet and sprinkle with the salt. Start with the two teaspoons. Add more only if needed. Bake for 18-20 minutes or just until you begin to smell them and they are golden brown. My convection oven takes 18 minutes at 335 degrees. Your timing will depend on your ovens. The nuts will crisp and harden as the cool.When they cool they will stick together. Carefully break them apart to package.

Package in an airtight container. They will keep for up to two weeks at room temperature.

Other links for holiday snacks and appetizers:

Mac ‘n Cheese Crackers from The Urban Baker

Mini baked crab cakes

Easy Smoked Salmon Mousse on Crostini

Creamy deviled eggs 

Pretzel & Nut Mix, from David Lebovitz

Spice Smoky Kale Chips, from The White on Rice Couple

A great resource for inexpensive cello bags to wrap these in, Nashville Wraps. Sizes are as follows. The CC4M works perfect for giving a half pound bag. The next size up will hold more, C2BC. They offer lots of nice twists and ties as well. 

A plate of crab cakes with a big green salad and a glass of chilled rose wine make for a wonderful impromptu summer dinner.  To reduce fat, I bake my crab cakes instead of pan-frying them. Form crab cakes a few hours ahead and refrigerate. Bake and enjoy when you are ready. Make them larger sized for dinner or in a mini size for cocktail hour and easy entertaining. They are always a hit at my house and when I’m catering parties.

As I cook most every night we rarely eat out. When we do, one of our favorite places is Gulfstream in Newport Beach. They make fantastic crab cakes. While restaurants often use sweet pacific Dungeness crab, at $33-$43 a pound (when you can find it), it’s a little pricey for an every day dinner.

For homemade crab cakes, I use jumbo lump pasteurized crab available in tubs and cans. It’s usually around $15-$16 a pound – a lot more affordable than Dungeness. For far less you can enjoy crab cakes at home whenever the mood strikes.

A pound of crab will make about 8-9, 2 ½ ounce crab cakes that will serve 2-4 people. It will also make about 18 mini-sized cocktail crab cakes for easy entertaining. Many recipes use Saltine crackers and I do too, but specifically the non-fat crackers. They do not contain any partially hydrogenated oils, a healthier choice.

For mayonnaise, I use Reduced Fat Vegenaise from Follow Your Heart products. I love the light, clean taste and the fact that it’s made with flaxseed and olive oils. Another healthier option.

In the spice category, Old Bay seasoning is traditional and Phillips Seafood Seasoning is good but not easy to find. I now make my own spice blend with smoked paprika, cumin, celery seed and other spices. The best thing about making your own spice blend is that you can adjust it to your taste preference. See links below for an Old Bay recipe as a starter to making your own.

To get perfectly formed and portioned crab cakes I use a metal ring mold. For dinner size use a 2 ¼” (5.7cm) across the bottom edge. For cocktail size, use a smaller one, about 1″ – 1 1/4”” in diameter. My cutter set has 16 concentric circles. You can get similar sets on Amazon or in kitchen and restaurant supply stores.

Pack the crab in the ring lightly but firmly. Put fingers in the center of the crab and gently lift off the ring. Place the crab cakes on a rimmed baking sheet lined with parchment or wax paper.  Cover with plastic film and refrigerate until ready to bake. They can be made several hours ahead.

To bake, coat the crab cakes with toasted breadcrumbs gently pressing the crumbs on. Place on a rimmed baking sheet topped with a wire rack and bake. The wire rack provides air circulation around the crab cakes so they get crisp. Bake until golden brown and hot.

Serve with your favorite sauce; tartar sauce, cocktail sauce or make your own. I mix Vegenaise, finely chopped shallot, lemon zest and juice, capers, fresh chopped dill and parsley.

With a crisp exterior from toasted breadcrumbs and a tender interior, these crab cakes are hard to beat.

Baked Crab Cakes – A Healthier Option

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For prefect crab cakes and portion control, use a ring mold to shape them. For entree size use a 2 ¼” (5.7cm) ring. For mini or cocktail size, use a smaller one, about 1″ – 1 1/4””. Inspiration to bake my crab cakes came from a Cooks Illustrated cookbook, The Best Make Ahead Recipes.

Yield: 8-9 entrée sized crab cakes or about 18 mini crab cakes

Ingredients

3 slices each white and whole wheat sandwich bread

2-teaspoons grapeseed oil (or other neutral oil)

1 pound pasteurized jumbo lump crabmeat

6-7 tablespoons finely crushed non-fat Saltine crackers*

2 tablespoons finely chopped chives

1 table Dijon mustard

2 teaspoons dry mustard

1 large or extra large egg

4 tablespoons reduced fat Vegenaise (or low fat mayonnaise)

2-3 teaspoons Old Bay, Phillips Seafood Seasoning or your own spice blend

Salt and pepper, to taste

Directions

1)   Pre-heat oven to 325 degrees. Trim crusts from bread and tear into pieces. In a food processor fitted with steel blade, place bread and process to fine crumbs. Add 2 teaspoons oil and pulse to evenly combine. Place breadcrumbs on a rimmed baking sheet in a single layer and bake until golden brown, about 8-10 minutes. Cool.

2)   Drain any juices from the crab. Place crab in a medium bowl. Toss crab with Saltine crumbs and chives. Start with 6 tablespoons of cracker crumbs. If it seems wet, add another tablespoon.

3)   In a small bowl mix together Dijon mustard, dry mustard, egg, Vegenaise (or mayonnaise) and seasoning. Add to the crab and mix gently. Taste and add more seasoning if you prefer.

4)   With ring mold, pack in crab gently but firmly and smooth the top. Place crab cakes on a rimmed backing sheet lined with wax paper or parchment. Cover with plastic film and chill for 30-60 minutes, or several hours.

5)   When ready to bake, pre-heat oven to 450 degrees. Gently coat crab cakes with toasted breadcrumbs. Place crab cakes on a rimmed baking sheet topped with a wire rack. Spray the rack with non-stick spray. Bake crab cakes until golden brown and hot, about 12 minutes.

*Note – to crush Saltines finely use a food processor or place in a Ziploc style bag and crush with a rolling pin.

Other links you might find helpful:

Follow Your Heart products, makers of Vegenaise

Recipe to make your own for Old Bay seasoning 

Homemade Tartar Sauce, from Simply Recipes

Get ready to take the edge off of summer’s heat with a cold, refreshing bowl of gazpacho – a vibrantly colored and flavored, chilled tomato and cucumber soup. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch keeps in the fridge for days.

I used to keep a big jar of gazpacho in the fridge all summer long and eat it every day. It’s a great snack, lunch, appetizer or side dish. Having forgotten about gazpacho for years, I’m going back to my own tradition.

How could anyone not like gazpacho? Yet many of my clients shake their heads when I ask about chilled soups. It could only be because they have never tried it.  Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the season summer produce.

Serve gazpacho in bowls for lunch or a snack. Pair it with grilled chicken or shrimp for dinner. Team it up with a quesadilla. Pour it into shot glasses and serve gazpacho shooters as an appetizer. Gazpacho can be enjoyed many ways.

This recipe has some prep work, but no cooking (ok, one hardboiled egg, that’s not really cooking). The hardboiled egg and bread crumbs give the soup body and the chicken broth adds more richness than water.

While the egg and chicken broth may not be traditional, bread or breadcrumbs are use in many authentic recipes I’ve seen. Sweet bell peppers are also a traditional component. If you like sweet peppers, add some red or yellow diced peppers to your vegetable mix. I leave them out because my husband can’t stand them (I love them).

If you prefer a vegetarian version, use homemade vegetable broth. Canned or boxed versions don’t usually taste very good. If you’ve never made homemade stock/broth, there are links below to help you.

Many gazpacho recipes use canned tomato juice as the liquid base, but most brands are very high in sodium.  I use no salt added organic tomato sauce (from Muir Glen) and homemade, no-salt chicken broth.

Once mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. I use a Vita-Mix blender, because the have a large capacity (2 quarts) and tons of power (1380 watt motor). Chill for about 4 hours or overnight and enjoy.

A note on inspiration. Originally I used a recipe from Elizabeth Shephard called Mom’s Gazpacho on the Epicurious website. I’ve changed the recipe so much over the years that I call it my own now, but it was her recipe that gave me the idea to use the hardboiled egg and breadcrumbs for body.

Gazpacho – Chilled Tomato Cucumber Soup

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This recipe makes a good amount of soup. It keeps in the fridge for five days so you can keep enjoying its cool refreshment in hot weather. For a vegetarian version substitute vegetable broth, but make homemade for the best results. Serve chunky or pureed, depending on your preference. If you like the flavors of chili and lime, Tajin is available on Amazon. You will find lots of uses for it.

Yield: 2 ½ quarts (shooters take 2 ounces each and bowls about 8-12 ounces each, depending on use)

Ingredients           

1 raw large egg (to be hard boiled)

2 ½ pounds (a little more than a kilo) Roma tomatoes

3 small Persian cucumbers or 1 large English seedless cucumber (or 1 1/2 cups of seeded diced cucumber)

2 large garlic cloves, minced fine (or use a garlic press)

¼ cup finely diced red onion

¼ cup (60 ml) extra virgin olive oil

1 lemon, juiced

1 lime, juiced

6 tablespoons (90 ml) sherry or red wine vinegar ( more if you like it zingy, I use 8 T)

24 ounces (700 ml) low sodium chicken or vegetable broth (preferably homemade)

15 ounces (450 ml) organic tomato sauce (no salt added, I use Muir Glen)

¾ cup (50 grams) plain breadcrumbs (preferably homemade)

¼ cup finely chopped fresh flat leaf parsley (or cilantro)

1 tablespoon finely chopped fresh oregano

2 tablespoons finely chopped chives

2 tablespoons (30 ml) molasses

¼ teaspoon ground chipotle powder, to taste (use more if you like heat)

2 teaspoons kosher salt

½ teaspoon ground black pepper

Tajin chili-lime spice blend (optional) as garnish and can be used to season the soup

Optional garnishes – cooked shrimp, avocado slices, lime wedges, chopped cilantro or parsley, Tajin spice blend

Directions           

1)   Places egg in a small saucepan and cover with an inch of cold water. Bring to barely a boil, cover and remove from the heat. Allow egg to stand for 12 minutes. Run under cold water. When cool, peel, chop finely and set aside.

2)   To prep tomatoes, cut them lengthwise into quarters and slice out the juicy, seedy centers. Slice quarters into long thin strips then cut crosswise into small dice. Set aside. Do the same with the cucumbers. Cut them into long quarters, lay flat on your cutting board and slice out the seedy centers, then dice small. Place tomatoes and cucumber in a large bowl.

3)   To the bowl, add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs and molasses. Add the hardboiled egg, and chipotle powder if you like a little heat. Double if you like things spicy. Season with salt and pepper, to your tastes.

4) Puree soup in a blender (see notes below) for about 1 minute to smooth it out. Chill at least 4 hours or overnight for flavors to blend.

Soup will keep five days in the refrigerator.

Other helpful links:

For power and capacity, I use a Vita-Mix blender. They are the best. And while they are an investment, mine is more than 12 years old and going strong. Order one here, get free shipping.

How to make homemade vegetable stock, from The Kitchn

How to make vegetable stock, from Dianasaur Dishes

Two ways to make homemade chicken stock, from Simply Recipes

With fresh figs at the market and friends in for dinner three nights this past week, I assembled a simple appetizer for everyone to enjoy with a glass of wine.  Ever versatile crostini – crisp, thin little toasts which I topped with fresh figs, soft goat cheese, a ribbon of Prosciutto and a drizzle of sweet Balsamic syrup. Our guests gobbled them down.

The first time I had a fresh fig was in San Francisco while taking a food writing course. In a discussion about food I sheepishly admitted I had never tried fresh figs and was promptly handed one to try. I loved them at first bite. Figs were something I didn’t grow up with. In contrast, my husband’s grandmother had a fig tree so huge they climbed it as kids. The prolific tree produced figs for breakfast and wonderful homemade fig jam. We are shaped by what we grow up eating.

Sweet tasting with a tender skin and light crunch from the center tiny seeds, figs have a unique taste and texture. Of the many varieties, the black-purple Black Mission and lighter Brown Turkey figs are my favorites. Our local store has Brown Turkey’s in right now.

Fresh figs don’t store well and are very perishable, which is why they are often dried. Buy them the day of serving or a day before at best, depending on ripeness. I’ve made this recipe with dried figs and even fig jam, but it’s best when fresh figs are available.

With almost no cooking required, assemble and enjoy the amazing combination of flavors and textures in this easy appetizer and take advantage of fresh seasonal figs. You can even take the prepped ingredients to a party and assemble there for a fabulous offering.

For wine pairing, a friend had left us a bottle of a dry Italian white wine by Capestrano made from the Passerina grape. Served chilled, this crisp, pale, aromatic wine from Italy’s Marche region was refreshing; the perfect summer accompaniment to the fig crostini with classic Italian flavors.

Fig and Goat Cheese Crostini with Prosciutto and Balsamic

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This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a plate or platter. Allow the goat cheese to warm up for easier spreading and then top with a thin ribbon of Prosciutto, fresh fig quarters and drizzle with Balsamic vinegar syrup, which can also be made ahead. These crostini can be made for two, four or more. The recipe scales easily.

Serves: About 8 with a large baguette. Servings will depends on the size of the baguette. Purchase mini or demi baguettes for a smaller group or freeze what you don’t use.

Ingredients

1½ cups decent Balsamic vinegar (for the syrup), not the cheap stuff and not real expensive

1-2 tablespoons light brown sugar (for the syrup)

1 large Sourdough baguette, about 10 ½ ounces (about 24 thin slices)

4 tablespoons olive oil, as needed

4 tablespoons unsalted butter, as needed (if making the garlic-oil butter)

Granulated garlic (not garlic salt), as needed (I use Penzeys)

Goat cheese, about 8 ounces for a large baguette, warmed up for easier spreading

8 ounces of thinly sliced Prosciutto, sliced again into long thin ribbons to pile on the crostini

Large fresh figs, washed, stem cut off if any,  and cut into quarters top to bottom

Directions

Balsamic Syrup

If making the Balsamic syrup, do that first, even days ahead. It keeps forever stored in the pantry in a little squeeze bottle. Always good to have on hand.

1) In a small saucepan (about 2 quart), place 1½ cups of decent Balsamic vinegar. Bring to just a boil and immediately turn the heat down to a low simmer. Add the brown sugar, stir and reduce by about half. Syrup will thicken as it cools. When cool, place in a plastic squeeze bottle and store in the pantry.

Crostini

1) With a serrated knife, thinly sliced the baguette on an angle about 1/3” thick. Place on a rimmed baking sheet covered with foil. Pre-heat oven to 325 degrees.

2) While oven is heating place butter and olive oil in a microwave safe container and melt 30-45 seconds over medium power covered with plastic film. When melted, stir in granulated garlic. Taste and adjust garlic for your preferences. This is a mixture I keep in the refrigerator at all times for lots of uses.

3) When oven is ready, lightly bush on oil-butter-garlic blend with a pastry brush. Bake crostini about 10-12 minutes on the middle oven rack, or until just golden. They will crisp up as they cool. Place on a plate or platter to serve.

To Assemble

1) Spread crostini with a little soft goat cheese, top with a thin ribbon of Prosciutto, top with a fig quarter. Right before serving drizzle with Balsamic syrup or Balsamic vinegar.

Other links to information and recipe for fresh figs:

Summer wouldn’t be the same without fresh figs, by Kyle Phillips

California Fresh Figs site

Spicy Fig Orange Microwave Jam, by Simply Recipes

Fresh Fig and Balsamic Dressing Recipe, by White on Rice Couple

Looking like the vegetable version of a pinecone, I wonder what brave soul first figured out that the prickly artichoke was good to eat. Served warm, room temperature or chilled, I often put a platter out for guests hanging out in the kitchen to snack on as I finish cooking dinner. When the leaves are gone and the fuzzy choke is removed, a prize awaits – the artichoke heart. Slice and devour.

Although artichokes are available almost year round, spring is their peak season. I like to boil or steam them and serve with a quick mayonnaise-based lemon garlic dipping sauce.

I remember my first artichoke as a kid. A neighbor brought one over, ready to eat. She taught us how to snap off a leaf and pull the inside of the leaf across your teeth to scrap off the meaty part. With an earthy, nutty flavor, I’ve been a fan ever since.

Fresh artichokes should be compact, plump and feel heavy for their size. The leaves should be green and tightly closed. If the leaves (called bracts) are brown and splitting, the artichoke is most likely past its prime. The exception to this is winter harvest artichokes. They may have light brown scaling on the leaves due to frostbite. Although not as pretty, they taste just as good.

After boiling or steaming, pluck the hot artichokes out of the pan with tongs, drain, and place on a platter for serving. For extra flavor and presentation, try finishing them on the grill. Split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a lightly charred. Grilling gives them a lightly smokey flavor. After grilling, cut the artichoke halves in two for easier to eat quarters size pieces. Have an empty bowl handy to toss discarded leaves into.

A versatile vegetable, artichokes can be served as an appetizer, snack, salad, or as part of a main course. Pack them up for a picnic or tailgate. Use them for lunch and stuff with chicken, crab or tuna salad. Recipes abound for ways to use the green globes, so enjoy them while they are at peak season and throughout the year.

Artichokes with Lemon Garlic Dipping Sauce

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Fresh artichokes should be compact, plump and feel heavy for their size. The leaves should be green and tightly closed. Whether boiled, steamed, or grilled, these green globes are very versatile as a snack, appetizer, stuffed, or in a main course. Share one or enjoy a whole one yourself.

Serves 2-4

Ingredients

2 large fresh artichokes

1 large lemon, cut in quarters

2 teaspoons olive oil

1 dried bay leaf

6 black peppercorns

Sprinkle of kosher salt

2 fresh thyme sprigs

2-3 fresh whole garlic cloves, peeled and smashed

Directions

Prepare artichoke for cooking

To prepare whole artichokes, cut the top one third off with a serrated knife. The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings.

Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from turning brown.

How to cook an artichoke

In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.

Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily.

Remove the artichokes from the pan and drain on a towel. At this point, you can arrange the artichokes on a platter and serve them hot, at room temperature or chilled.

To finish by grilling, split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a little charred. This enhances the earthy, nutty flavor and makes for a great presentation.

Serve with lemon garlic dipping sauce, recipe below

Lemon Garlic Dipping Sauce

1/2 cup of your favorite mayonnaise, reduced fat (I like Veganaise and Ojai Lemonaise)

1 large garlic clove, pressed or finely minced

zest and juice of 1 lemon

1 tablespoon Dijon mustard

Salt and pepper to taste

2 teaspoons fresh chopped parsley or chives for color and flavor, as you prefer

Directions

Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.

Other links you might enjoy on artichoke recipes and information:

This hollandaise works great over roast asparagus, see my recipe and replace all of the toppings with the sauce.

The annual Artichoke Festival is in May in Castroville, California, the self-proclaimed artichoke capital of the world.

Link to the California Artichoke Advisory Board

A variety of recipes using artichokes, at Simply Recipes

Musing over my non-traditional Easter menu of roast salmon, I was missing an appetizer. I turned to a traditional favorite, deviled eggs.  Deviled eggs are equally welcome at a spring dinner or a summer barbecue.  Most everyone loves them. And the fun part is you can give them your own style and flavor by how you garnish them.

I’ve always made my deviled eggs with plenty of kick using Dijon mustard, horseradish, bright vinegar, and of course good mayonnaise.  After that, you can use lots of extra goodies for garnish: chopped fresh dill or cilantro, regular or smoked paprika, tiny cooked bay shrimp, avocado, sun-dried tomatoes, you name it. Make them your way.

To make perfect hard boiled eggs, gently place raw eggs in a pan large enough to hold them in a single layer. Cover with cold water by several inches and add a pinch of salt. Place on the stovetop and bring to just under a boil. Immediately turn off the heat, cover the pan and move to a cool burner. Let the eggs stand in the hot water for 14 minutes (for regular large eggs), then place in the sink and run cold water over the eggs until they are cooled.

When preparing a dozen eggs, I always cook a few extra beyond the dozen to insure 24 perfect halves and plenty of filling. A couple of eggs always seem to get destroyed in the peeling process.

When cool, crack the egg shells all around and peel under barely running cold water. When perfectly cooked, the yolks will be bright yellow and have no green or gray ring. If they do, don’t worry. They will still taste great.

Slice peeled, hard-boiled eggs in half and pop out the cooked yolks. Place the yolks and all ingredients in a food processor and puree until creamy. Taste and adjust the seasoning with salt, pepper, and a little more vinegar for zing or horseradish for heat. Pipe or spoon the filling into the halved egg whites and garnish to your hearts content.

If you don’t have a food processor, push the cooked egg yolks through a fine sieve with the back of a large spoon or flexible spatula. Then by hand, mix the yolks and other ingredients into a creamy, smooth consistency. That’s how I learned to make deviled eggs as a kid. Refrigerate filling until needed or serve right away.

When ready to serve, place the creamy filling into a piping bag (I keep the 18″ ones on hand) and pipe into egg halves.  If you don’t want to use a piping bag, use a teaspoon to spoon into the egg halves. Garnish and serve.

Catering tip: if you are serving these at a location other than your home, place the filling into a piping bag fitted with a round or star tip. Secure the top with a rubber band. Pack your egg halves in a sturdy container for transporting. When you arrive at your location, place the egg halves on a plate, snip the tip off your piping bag and fill the eggs. Garnish and enjoy.

Creamy Deviled Eggs

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For the deviled egg filling, I prefer a reduced-fat mayonnaise. I enjoy using reduced-fat Vegenaise made with flax and olive oil and Ojai Cook Lemonaise. Both have a wonderful, clean, bright flavor that work well in this recipe and in many others using mayonnaise. You can always use your favorite brand. Choose eggs that are free of cracks. Eggs that are a week old peel easiest, so if possible, buy eggs a week ahead.

Yield: 24 halves

Servings: 8-12

Ingredients

12 large organic eggs, free of any cracks (I do a few extra for damage, sampling and plenty of filling)
½ cup reduced fat mayonnaise, Vegenaise or Lemonaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon vinegar – apple cider, white balsamic, or white wine
¼ teaspoon salt
1/8 teaspoon pepper

Optional garnish – use your imagination

Paprika, regular or smoked
Finely chopped chives
Fresh chopped dill
Fresh chopped cilantro
Lemon zest
Cooked bay shrimp
Crumbled bacon
Sun-dried tomato strips
Jalapeno slices
Avocado

Directions

1)   Gently place raw eggs in a large pan in a single layer. Cover eggs with cold water by one to two inches. Place pan over high heat and bring to just under a boil. Turn off the heat, immediately cover the pot with a tight lid and move off the heat.  Allow the eggs to sit covered for 14 minutes for large eggs. After 14 minutes run cold water over the eggs until they are cool. You can also add ice to the water to speed the cooling process.

2)   When eggs are cool, tap them all the way around on a hard surface and peel.

3)   Using a thin, sharp-bladed knife, cut eggs in half lengthwise. Pop out yolks and place in the bowl of a food processor fitted with a steel knife. Add the rest of the ingredients and puree until smooth and creamy. Taste and season for your tastes with extra salt, pepper, Dijon, etc.

4)   Place filling into a piping bag fitted with a large star or plain tip and pipe into egg halves for nice presentation, or just spoon into the egg halves with a teaspoon. Garnish and serve.

Note – if you don’t have a food processor, press the cooked egg yolks through a fine sieve into a bowl, then continue with the recipe. Mix the filling by hand with a large spoon.

Deviled eggs, by Simply Recipes

Egg Salad Sandwich, from 101 Cookbooks

How to Boil Eggs, from What’s Cooking America

Trivia and history on deviled eggs, from Wikipedia

Here’s the perfect easy appetizer for a holiday crowd. It’s versatile in terms of how you can serve it, it’s economical as it stretches an expensive ingredient, and a little goes a long way. It’s even better if you make it a day ahead, so you save time as well.

This mousse is smooth and creamy with a lightly smoky flavor I can’t resist. Horseradish gives it some zing, the lemon a clean citrus note, the capers a little salty bite and the dill an herbal freshness.  If served on crostini you also get a nice crunchy contrast to the creamy mousse.

For parties I like to use a piping bag with a star tip (also a great way to keep it in the refrigerator). Serve on crackers, cucumber slices, endive spears, in little baked phyllo cups or on crostini. You can even skip the piping bag all together and spoon the mousse into a ramekin or small bowl and allow your guests to spread it themselves on your choice of base.

Easy Smoked Salmon Mousse

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For the crostini, slice a baguette crosswise into small rounds. Melt a couple of tablespoons of unsalted butter and olive oil together, then sprinkle in a little granulated garlic. Brush the butter-oil mix onto the bread rounds and bake or broil until golden.
Yield 24 ounces, serves approximately 12, depending on how you serve it, maybe more

Ingredients

8 ounces smoked salmon
8 ounces low fat cottage cheese
8 ounces low fat whipped cream cheese
1 lemon, juiced and zested for garnish
1 tablespoon chopped fresh dill, plus fronds for garnish
1 tablespoon horseradish, or more to taste
1 teaspoon smoked paprika, or more to taste
Milk or cream to thin as needed

Optional garnish: Non-pareil capers, tiny diced red onion, smoked paprika, sliced chives, extra lemon zest and dill
Optional bases: crostini, crackers, cucumber rounds, phyllo cups, bread slices

Directions

Place smoked salmon through paprika in the bowl of a food processor fitted with the steel knife. Process until smooth. Thin with a little milk or cream if needed. Adjust seasoning to your taste. Refrigerate overnight or until ready to serve.

For serving, place in a bowl for spreading or pipe onto crostini or bread slices.

Here are other recipes using smoked salmon you might enjoy:

Nine different smoked salmon ideas from Simply Recipes

Salmon Spread Recipe: Salmon Rillettes from David Lebovitz

The Sears Chef Challenge – Event 1

What an exciting weekend! I was selected to participate in the Sears Chef Challenge representing the Los Angeles area. Saturday May 8th was the kickoff event.The Sears Chef Challenge is taking place in four major cities across the U.S. – Los Angeles, Washington DC, New York and Chicago. There are twelve chefs, three per city, competing to win money for our favorite food related charities.

Competing for Charitable Organizations

For my food-related charity I chose The Saddleback Church Food Pantry. This food pantry is currently supporting more than four hundred families every month. Their mission is to provide food and spiritual encouragement to the needy in our community. People from all walks of life, all backgrounds and all faiths are welcome. Whether working in the warehouse unloading and sorting food donations, stocking shelves, assembling boxes or serving guest families, I volunteer with them each week and it’s a blessing to do so.

The winner of the first phase wins a $5000 donation for their food-related charity and an appliance of choice. If I win…no WHEN I win, thinking positively…that $5000 will help feed a lot of hungry families. Included with the first level win is a beautiful new Kenmore appliance of choice. I will choose a new Sears Kenmore refrigerator to donate to my second charity, The Sheepfold.

The Sheepfold has been helping homeless and abused women and their children for more than thirty years. Many have found shelter, safe refuge and a new beginning in life as a result of the Sheepfold ministry. This organization has helped thousands turn their lives around. I would love to give one of their special safe homes a new refrigerator! Check out their website.

Back to the Challenge

My first chef challenge was held at the Sears Cerritos store.  Sears is providing a terrific setup for all of the chefs to cook on for the demonstrations. I was cooking on a brand new Jenn-Air Induction cooktop and it was really nice. We also had a Kenmore portable induction cook top to use. If you are not familiar with induction cooking, it has been used around the world for some time. Now that the technology is improving and costs are dropping you should start to hear more about it in the U.S.. It’s more energy efficient than regular electric, safe, fast and only the burner and pan get hot, not the entire cooktop because it works magnetically. Very cool, no pun intended.

We arrived two hours ahead for the setup and to meet the Sears support team. Everyone was so friendly, helpful and excited about hosting the first event. Next, the videographer and her assistant arrived. I was truly wired for sound between the videographer’s wireless microphone and the store setup!

Sears is taping every demo with the critical demo being week three. Our week  three video will be put on the Sears Chef Challenge website. The area winner will be determined by web voting. Voting begins June 26 and ends July 10. Please vote for me every day voting is open! I’m competing with two very talented chefs for the Los Angeles leg of this phase so winning won’t be easy!

This Week’s Recipes

This week’s recipes were Thai Lemongrass Chicken in Lettuce Cups and Tahitian Ahi Tuna Salad with Coconut and Lime. Both recipes were easy, tasty, healthy and colorful. As we head into warm summer weather, having cool easy recipes in your repertoire is a good thing.  And if you are not familiar with some of these ingredients it will help you to learn something new.

A big thanks to Chef Rachelle Boucher for the recipes. Rachelle authors the fabulous food and cooking blog, Drawn to the Kitchen with Chef Rachelle. Be sure to check out her blog.  Chef Rachelle is also the Culinary Marketing Manager for Standards of Excellence, a subsidiary of Sears. I’ve shopped there for several kitchen and bathroom remodeling projects. It’s a place you can get lost in drooling over all of the gorgeous appliances, but a knowledgeable staff helps you choose the best options for your requirements.

Recipe Notes for Thai Lemongrass Chicken in Lettuce Cups

If you are not familiar with lemongrass, it’s a stiff, pale greenish-yellow stalk very common in Southeast Asian cooking. It has a lovely lemony fragrance and can be found in many regular grocery stores and always at Asian-style markets. If it has not been trimmed, cut off about a third of the top and the very bottom of the stalk. Then peel off an outer layer or two until you reach a lighter color.  I find it’s easiest to work with a microplane zester rather than mincing with a knife as it’s a bit tough.

Kaffir lime leaves are another unique ingredient in Southeast Asian cooking. The shiny green leaves can be found both fresh and frozen. They have a unique sort of double eight shape and tropical lime fragrance different than regular or Persian limes. The lime fragrance becomes more predominant once you mince the leaves.

I could not find roasted rice powder in my local Asian market so I made it myself per Rachelle’s directions. I used white rice, toasted to a golden brown in a medium sauté pan over medium heat, cooled, then ground fine in a coffee grinder I keep for just grinding spices. The rice threw off a lot of smoke so open a window or turn on your vent system. Keep stirring or tossing it for an even color and toasting. Use ½ a cup of rice and store what is left in the pantry.

Thai Chicken Lettuce Cups and Ahi Tuna Salad

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Thai Lemongrass Chicken in Lettuce Cups

Yield: approximately 3 cups.

Serves 4 as an entrée, 6 as a first course or 10-12 as an appetizer

Ingredients

1 pound boneless ground chicken (or turkey)
2 stalks fresh lemongrass, peeled and finely minced or zested with a microplane zester
3 large kaffir lime leaves, finely minced
1 Tablespoon Sriracha hot sauce (adjust to your taste preferences)
3 Tablespoons fresh lime juice
1/2 Tablespoons fish sauce
1 Tablespoon roasted rice, ground (or powder)
1 green onion, minced
6-8 sprigs cilantro, finely chopped
12 mint leaves, finely chopped
1 large head butter lettuce leaves, washed and dried, leaves separated
Sliced green onion & sprigs of mint for garnish

Directions

1) Heat a medium non-stick frying pan on medium high. Cook chicken in 2 tablespoons water, stirring constantly until just done. Drain well and add warm to a medium bowl with lemongrass and lime leaves. Stir to mix and set aside to cool.

2.) After chicken is cool add Sriracha, lime juice, and fish sauce and mix well. Stir in roasted rice powder, green onions, cilantro, and mint. Taste and adjust lime, fish sauce or herbs as needed. Serve cold or at room temperature on top of a bed of lettuce leaves. Garnish with green onions and mint leaves. For more color, try garnishing with finely diced red onion.

3) To serve as an appetizer, scoop onto mini lettuce cups or place in a shallow bowl on a decorative platter with lettuce leaves placed around.

Our second recipe was also light and clean tasting, healthy, tropical and no cooking required! The colors of this salad are as beautiful to the eye as they are tempting to the palate. Serve chilled in lettuce cups or in a martini-style glass for a more elegant presentation. Be sure to buy fresh, high-quality Ahi tuna from a reputable fish market. When you purchase it fish should always smell like the ocean, fresh and clean.

As Ahi can an expensive ingredient, using it as an appetizer or first course with a recipe like this is a wonderful way to stretch your entertaining dollars and yet serve an impressive and tasty dish.

Thai Chicken Lettuce Cups and Ahi Tuna Salad

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Tahitian Ahi Tuna Salad with Coconut & Lime

Ingredients

3/4 lb. highest quality (sushi grade) Ahi tuna
1 large or 2 small heads of butter lettuce
3 medium tomatoes, approximately 1 pound (I use Roma tomatoes)
1 large mango, about ¾ pound
3/4 pound seedless cucumber, English or Persian
½ pound carrots, about 4 medium
4 green onions
1/4 cup freshly squeezed lime juice (2-3 medium limes)
1 can light coconut milk (shake the can well before opening)
1 tsp. kosher salt plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste

Directions

1) Leave tuna in the refrigerator until needed. Gather all remaining ingredients. Wash and dry all produce, starting with whole leaves of lettuce. Dry lettuce in a salad spinner or with paper towels. Gently roll dry lettuce leaves up in paper towels and place in a plastic bag. Chill in refrigerator until needed.

2) Gather a large bowl for tossing salad components. Cut tomatoes in half through the equator and using your finger, gently scoop seeds out of each half. Do not squeeze. Discard seeds and cut tomato into 1?2 inch cubes. Place into large mixing bowl.

Alternatively (how I do it) cut a small slice off the top of a Roma tomato. Cut the tomato into quarters lengthwise. Holding your knife parallel to the cutting surface, cut the seeds out and discard. Then cut the “petals” into small dice. This is a great way to dice tomatoes. Do what is easiest for you.

3) Cut the bottom 1/4 inch from the mango and peel with a vegetable peeler. Stand mango upright on the flat side and using a chefs knife, cut the usable flesh away from the large center fibrous oval seed that goes through the fruit. You should have two large slabs of fruit. Cut away any remaining fruit and cut mango into 1?2 inch cubes. Place into bowl with tomatoes.

4) Peel cucumber (or leave skin on) and cut in half through the middle to yield two short pieces. If the cucumber is large, cut each piece in half lengthwise for easier handling. Using a spoon, gently scrape out seeds. Cut into ½ “ cubes and add to large bowl.

5) Peel carrots and grate on largest holes of a box grater to yield approximately 1 1/2 cups of grated carrot, add to large bowl. Carrots can also be diced into ½” cubes. Add to large bowl.

6) Slice thin rounds of green onion (green parts only) and measure out ½ cup. Add ¼ cup to large bowl and save ¼ cup for garnish.

7) Remove tuna from refrigerator. Using a sharp knife, cut tuna into ½” cubes. Add to large bowl. Salad can be refrigerated for up to three hours at this point.

Before serving, whisk lime juice and coconut milk together. Add enough to bowl to dress salad and toss gently with clean hands. Season salad with salt and pepper. Offer extra coconut-lime dressing on the side.  The salad can be refrigerated up to one more hour at this point if needed.

To serve, place lettuce leaves on plates or a platter and mound salad mixture onto leaves. Garnish with green onions and serve immediately.

I was recently talking with friend and photographer Ron Goldman about  another one of his passions - growing tomatoes, herbs and baby lettuces in his huge greenhouse. Ron has been growing heirloom tomatoes and other varieties, from cherry to beefsteak, for some 21 years. This man knows tomatoes! The lucky consumers are restaurants and farmers markets in the Washington state area. He was kind enough to share his recipe for Sun-Dried Tomato Basil Pesto. It’s earthy, rich and versatile.

The original recipe was shared with him by a shopper at a farmers market. He created his recipe from that conversation and I’ve made my tweaks, so this recipe has gone through several revisions. As I love the rich, concentrated flavor and deep red color of sun dried tomatoes and the sweet-licorice taste of basil, I couldn’t wait to try it.

Once considered gourmet and exotic, today sun dried tomatoes are a mainstream ingredient. They are readily available in both oil-packed and plain, dried versions (which need to be rehydrated in boiling water). They are good things to keep in your pantry. Making a pesto is a great way to showcase the earthy richness and sweet depth of sun-dried tomatoes. Sun dried tomato pesto is incredibly versatile. What I said in my earlier “Power of Pesto” post holds true for the sun dried version as well. Pesto can transform ordinary dishes into something special in a flash, a handy trick for today’s busy cooks.

Three things I’ve done recently with this recipe: stuffed chicken breasts for dinner, made appetizers for a party, and created Panini sandwiches for a quick and satisfying lunch.

Recipe Ideas

Stuffed Chicken Breast – slit a pocket in a boneless, skinless chicken breast being careful not to cut all of the way through. Place 1 1/2 – 2 tablespoons (depending on the size of the chicken breast) of the pesto inside. In a hot sauté pan, brown the chicken breasts in a little olive oil, then finish in a 375 degree oven until they reach 160-165 degrees on a digital thermometer.  It will only take a few minutes. Remove chicken from the oven and allow to rest for a few minutes. You’ll have rich, sun-dried tomato stuffed chicken to enjoy for dinner.

Appetizers – slice up a fresh baguette and use the pesto as a spread. You can toast or grill the slices a bit first (brushed with a little olive oil) if you’d like more texture and crunch. What I do to make them a bit fancier – using a 2 3/4″ star cookie cutter I cut stars out of white bread, brush with a little olive oil mixed with Penzeys granulated garlic and toast. Then using a #60 round squeeze disher, I create perfect mounds of pesto on top of the stars and garnish with chopped parsley and extra shredded Parmesan cheese.

Panini Sandwiches – spread pesto on your bread of choice. Cracked wheat sourdough and Ciabatta rolls work well.  Add sliced deli turkey or leftover chicken sliced thin, maybe a slice of Swiss cheese, a few fresh basil leaves. Brush the top sparingly with a combination of equal amounts of olive oil, melted butter and a little granulated garlic. This is a mixture I always keep in the fridge, just microwave for 30 seconds. Place the sandwich on a hot Panini grill and toast until golden and crispy.

Other ideas – toss a few tablespoons with hot, whole grain penne and a little half and half and you have a creamy, flavor-packed pasta side dish. Top with simple sautéed chicken breast or grilled jumbo shrimp for a more substantial main course. Ron likes to spread his on a pizza crust and make homemade pizza. I also like to swirl mine into risotto for an unbeatable sun-dried tomato risotto.

A few notes about ingredients

Basil – You can buy large containers of fresh basil leaves in most grocery store produce sections. The recipe calls for 1 cup of packed leaves which is about 3 ounces total after you’ve removed the stems.

Nuts – Ron uses walnuts for his pesto; I use pine nuts. Both work. Sometimes  I purchase the already toasted nuts and sometimes I toast my own, but buy American or Italian nuts. SOme cheap imports could leave a metallic taste in your mouth (see link to an article below).

If you have raw nuts, toast them yourself. Toasting intensifies their flavor. To toast walnuts or pine nuts pre-heat an oven to 300 degrees. Scatter the nuts on a rimmed metal baking sheet and place in the oven for about 20-30 minutes. Shake the pan once in awhile. You’ll just start to smell them when they are ready. Keep a close eye on them as nuts burn easily due to their high oil content. If you don’t have time to toast the nuts the pesto still has an incredible flavor.

Garlic – if you don’t have fresh on hand (perish the thought!) you can use the ready-to-go kind in a jar. You can always have that in the pantry, then refrigerate after opening.

Heat – Ron uses red pepper flakes. Mine was not handy so I used a pinch of cayenne pepper instead.

Sun-dried tomatoes and olive oil – I discovered that the  8.5 ounce jar of sun-dried tomatoes at Trader Joes has almost the right amount of oil for the recipe packed with the tomatoes. If you like it a bit more “wet” you can add a little more oil, another 2-4 tablespoons is good.

Some recipes make your mouth water just reading the ingredient list. This is one of them. Ron tells me it freezes well, although it has not lasted long enough around my house to worry about that!

Sun Dried Tomato Basil Pesto

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A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, or toss with hot pasta.
Yield: about 1 3/4 cups

Ingredients

1 cup packed fresh basil leaves
1 cup oil-packed sun-dried tomatoes
1 cup toasted pine nuts (American or Italian)
4 cloves of garlic or 2-3 teaspoons of the jarred kind
Juice of 1 small lemon (about 3-4 tablespoons)
Pinch of red pepper flakes or Cayenne pepper
1 teaspoon Kosher salt
Olive oil, as needed
1 cup finely grated Parmesan-Reggiano cheese (about 4 1/2 ounces)

Directions

In a food processor fitted with the steel blade, pulse basil, sun-dried tomatoes and their oil, nuts, garlic, lemon juice, salt and pepper until blended and chopped fine. Add cheese and pulse again until well combined. If desired, add more olive oil. Pulse until smooth as you desire.

Refrigerate or freeze (in small containers or ice cube trays)

Other links of interest:

Pine Nut Mouth syndrome from cheap imported pine nuts, article ABC News Good Morning America

Another article on pine nuts