Recipe: Black Bean & Acorn Squash Empanadas

Looking for a healthy version of empanadas?

This recipe is adapted from the very popular cookbook Veganomicon: The Ultimate Vegan Cookbook.

There are lots of ways to enjoy these and stay uber healthy…with some guacamole or a spicy lime cilantro sauce by just combining in a blender some lime juice, cilantro, serrano and fage 0% greek yogurt and add some water to thin it out for a nice drizzle sauce.

Recipe: Black Bean & Acorn Squash Empanadas

• 1 c. APF
• 1 c. Whole Pastry Flour
• ¼ c. cornmeal
• 2 T. sugar
• ½ t. baking powder
• ½ c. vegan shortening (chilled), chopped into small pieces (i like earth balance the best)
• ½ - ¾ c. cold water
• 1 T. apple cider vinegar
• 1 T. evoo
• 1 red bell pepper, seeded and brunoise
• 2 jalapenos, seeded and brunoise
• 2 smaller acorn squash, peeled, seeds removed and brunoise
• ¼ c. cilantro, chopped
• 1 T. oregano, chopped
• 1 T. cumin, ground
• 1 (16 oz.) can of black beans, drained, rinsed and mashed a few times with a whisk
• juice and zest of 1 lime
• 2 T. maple syrup
• 1-3 t. red pepper flakes
• salt to taste

1. To make the dough: In a food processor, pulse together APF, cornmeal, sugar, baking powder, salt until combined. Sprinkle in pieces of shortening, pulsing until dough just begins to form together. Sprinkle in apple cider and begin alternating between pulsing the processor a few times and a few tablespoons of water until the dough comes together. Remove from processor, wrap in plastic and refrigerate.
2. Prepare filling: In a saute pan over medium high heat, add the evoo, when it is hot, add the bell pepper, jalapeno and saute golden brown on edges (2-3 minutes), add acorn squash and continue to saute until squash is cooked through, but not mushy (3-4 minutes). Remove from heat and pour into a bowl. Stir in cilantro, oregano, cumin, black beans, lime juice, lime zest, maple syrup, red pepper flakes, salt and pepper to taste and let cool completely.
3. Prepare dough and fill empanadas: Remove dough from fridge, break into 3 pieces leaving 1 on your working surface and put the rest back in the fridge. This will make your life easier if the dough is chilled. Roll out your dough into a rectangle (about a 12x9 in size), cut it into 6 squares. Roll out each square a little thinner (about a 4x4 in size). Spoon about 2-3 T. of filling in lower left corner of each piece, fold the top right side over the bottom right filling, gently press together the ends, starting as close to the filling as you can, without breaking the dough. Then using a fork, press around the edges and clean up the edges with a knife (to form the empanada half moon shape). Place the finished empanada on a cookie sheet that has been sprayed with non-stick cooking spray, like the 100% canola or coconut oil. Finish rolling out to rectangle, then squares, filling and sealing empanadas with remaining 2 balls of dough (should make about 18 empanadas)
4. Bake on empanadas at 400 degrees until golden brown and warmed through (about 20 minutes).

Makes about 18 small Empanadas...which is about as much rolling as my carpal tunnel can handle:(

Ode to Curry Gold

Ode to Curry Gold at Sweetgreen
Inspired by Maya Angelou's Phenomenal Women

Fast food joints wonder where your secret lies.
You’re not processed or built to suit a ‘value’ meals size
They think you're selling healthy lies.

I say,
It’s in the reach of my warriors
The span of my long run,
The stride in my fartlek,
The curl of my biceps.
You’re curry gold
Phenomenally.
Phenomenal curry gold.
That’s you.

I walk to where you are
Just as cool as the FroYo I see
And to the fast food man across the street,
That stands or
Falls down to his knees,
His media swarms around me,
Yet tired and clogged arteries are all I see.
I say,
It’s the curry in the dressing,
And the almonds toasted just right,
The spring in my spinach,
And the joy of cucumbers so light.
Your curry gold,
Phenomenally.
Phenomenally curry gold,
That’s you.

The man himself has wondered
What I see in you.
They try hard to live without a deep fryer
But sweetened injections can’t touch
Your simple roasted chicken
When I show them your ingredients there's no mystery
They say they still can’t see
I say,
It’s within this chefs clean eating habit,
The sun on your beets,
The spice of your curry,
My healthy lifestyle complete
Your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Now they understand
Just why there's always a line
You don’t shout or jump about
Although sometimes your stores' music is just plain too loud
When you see me passing
It ought to make you proud.
I say,
It’s in the beep of my Garmin,
The bend of my wheel,
The prayer at my hearts center,
My choice to care,
‘Cause your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Recipe: Mock Curry Gold

• 2 c. spinach
• 1 small chicken breast, roasted, small dice
• 1/4 c. cucumber, small dice
• 1/4 c. pineapple, peeled, small dice
• 1/4 c. beets, peeled, small dice
• 2 T. almonds, slivered, toasted
• 2 T. cranberries, dried, unsweetened
• 2 t. evoo
• 2 t. curry powder
• salt and pepper to taste

1. In a large bowl, toss together spinach, chicken, cucumber, beets, pineapple, almonds, cranberries until combined.
2. In a small bowl, whisk together evoo, curry powder, salt, pepper and drizzle around edges of large bowl with salad. Gently fold and toss salad with tongs.

Article & Recipe: Quinoa...your Passover loophole?

Going through grain withdrawal this passover?

Here is an interesting article about the historical basis of quinoa and how it may be a loophole to passover.

And here is one of my favorite side dishes for red quinoa:

Recipe: Red Quinoa with Swiss Chard & Toasted Chickpeas

• 1 c. red quinoa, gently rinsed
• 3 c. veggie stock
• 1 (16 oz.) can of chickpeas, drained and rinsed
• 1 bunch of red swiss chard, ribs removed, chiffonade
• 2-3 T. evoo
• 1/4 c. combo of garlic, onions, bell peppers, brunoise (based on your preferences)
• 1 T. oregano, minced
• 1-2 t. sherry vinegar
• salt and pepper to taste

1. Fill a medium pot 3/4 with half water and half veggie stock, bring to boil and sprinkle with salt.
2. Bring another pot to a boil, filled 3/4 with water and generously sprinkled with salt.
3. Preheat oven to 400, when hot, place chickpeas in sided baking dish, spray with canola oil, sprinkle with salt, pepper and place in oven to bake until toasted and crispy (about 30 minutes).
4. Add quinoa to 1st pot of veggie stock-boiling water, turn down to 'gently' boil until grain just begins to sprout, about 10-15 minutes. Strain grain from liquid and set aside.
5. Prepare an ice bath in a large bowl with 1 part ice and 3 parts water, set aside.
6. Add swiss chard to 2nd boiling water pot to blanch (about 30 seconds to 1 minute), strain from pot and dump into ice bath until swiss chard is cooled (about 30 seconds), strain from ice bath, gently squeeze excess liquid from swiss chard and set aside.
7. In a saute pan over medium high heat, add about 1 T. evoo until hot and almost smoking, then stir in garlic, onions, bell peppers and saute until translucent and golden brown on edges (about 1-2 minutes) then stir in swiss chard, tossing to coat, remove from heat and dump into large bowl.
8. Add cooked quinoa to large bowl, gently toss with 1-2 T. evoo, oregano, vinegar, salt and pepper to taste.

Check out another one of our quinoa recipes here!

Recipe: Fueling Your Workout - Quinoa with Chickpeas, Roasted Veggies and Herbs

Break out of your pasta-with-meat-sauce runners diet rut and fuel up with a delicious nutty-flavored grain: Quinoa. Pronounced Keen-waH, in just 1 cup, it packs over 100g carbs, 20g protein and 10g fiber. You can enjoy it warm or cold, so it is very versatile through the seasons.

This is a great dinner entree for vegetarians or a wonderful side dish to supplement a grill out. And here is a great little background from the Whole Foods blog with some other recipe ideas.

Quinoa with Chickpeas, Roasted Veggies and Herbs

• 1/2 c. dry Quinoa
• 2 asparagus spears, sliced into 1" pieces
• 1/4 red bell pepper, diced
• 1 artichoke, heart only, diced
• 1/4 spanish or red onion, diced
• 2 garlic cloves, minced
• 1/4 small zucchini, diced
• 1/2 c. cherry, grape or small heirloom tomatoes
• 1/2 c. chickpeas, from canned, drained and rinsed
• 1 T. minced herbs (parsley, oregano, basil, thyme, tarragon - whatever!)
• 2 T. evoo

1. Bring a medium pot to high heat, filled 1/2 way with water to a boil and sprinkle in a little salt.
2. Preheat oven to 425.
3. Add quinoa and turn down heat to a 'heavy simmer' or 'light boil' for 10-15 minutes until quinoa starts to 'sprout' and is al dente.
4. In the meantime, toss veggies and herbs in a bowl with 1 T. evoo and salt and pepper to taste. Place in oven to roast for 10-15 minutes until cooked through, remove from oven and set aside.
5. Strain quinoa from water and gently toss over sink in colander to remove excess water - then place in medium bowl.
6. Add veggies, remaining 1 T. evoo and chickpeas to quinoa and gently stir to combine. Ready to enjoy warm or at room temperature.

Servings: 1 very large entree or 2-4 as side dish

Nutritional Info:
Calories: 1400
Carbs: 218g
Fat: 48g
Protein: 42g
Fiber: 24g

Nutritional values are based on Prevention estimates

Recipe: This Weeks Favorite - Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

In a regular work week, I can prepare over 300 recipes - be it sauces, sides, salads, etc. This can make it difficult for me to motivate myself to prepare dinner for my family everynight. But without fail, there are some things that look and smell so good when I am preparing it for my client, that I'll think about it constantly until I can prepare it for myself!

Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

• Hard or soft shell corn tacos
• 8 oz (about 1/2 lb) mahi mahi filet (skin and center bone removed), cut into large, bite sized pieces (so they fit in your tacos)
• 2 1/2 T. ground cumin
• 1/2 T. ground coriander
• 2 t. cayenne or chili powder
• 1/4 c. cilantro, minced
• 2 T. parsley, minced
• 2 T. canola oil
• 1 small sweet yellow onion (1/4 of the onion is diced, the other 3/4 is thinly sliced)
• 1 head of garlic, minced
• 1 bunch of collard greens, stems/ribs removed, rolled longways (like a towel) and thinly sliced
• 1 small green cabbage, thinly sliced (outer edge - about 1" - only)
• 4 limes, juice and zest separated
• 1 avocado, smashed
• 1 plum tomato, diced
• salt and pepper to taste

1. Bring a medium pot, filled 3/4 of water to a boil, generously add salt.
2. In a saute pan over medium high heat, add 1 T. canola oil, when hot, add about 3/4 of the thinly sliced sweet yellow onion and all the garlic (except about 1 t.). Saute onions and garlic until golden brown on edges, then deglaze the pan with chicken stock or water, bring to medium boil until au sec (pan is dry) and remove from heat.
3. Drop sliced collards into boiling water until bright green and slightly wilted (about 1 minute). Strain from water, stir in caramelized onion-garlic mixture, 1/2 t. cumin and 1 t. cayenne (or chili powder), set aside.
4. Heat your grill pan or outside grill.
5. In a medium bowl, add salt, pepper, 1 T. canola oil, mahi mahi, 1 T. cumin, 1/2 T. coriander, 1 t. cayenne (or chili powder), 1 T. cilantro and zest from 2 limes. Toss mixture and place on grill for about 2 minutes on each side, remove from grill and set aside.
6. (If you use soft corn tacos, heat then on the grill for about 2 minutes each side)
7. In a large bowl, toss together cabbage, remaining sliced onions, 2 T. cilantro, 1 T. parsley, juice from 3 limes, zest from 1 lime, salt and pepper to taste and set aside.
8. In a small bowl, combine mashed avocado, diced tomato, remaining diced onion, (about a teaspoon of) garlic, 1 T. cumin and 1 T. cilantro, salt and pepper to taste.
9. Build tacos with collards, mahi mahi, cabbage slaw and avocado salsa to enjoy! 

Recipe: 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisins & Pine Nuts with Pan Sauce

I went to dinner at Ceiba with my husband and some of his friends from out of town. I was in a bad mood when I arrived because I was about an hour late (attempting to drive from Potomac, MD to 14th and F at 5:45pm on a Tuesday), not to mention arriving to find that it was an all male dinner and they politely waited for my arrival. I felt terribly guilty. But all my paranoia and frustration went away when I saw the combination of seared scallops, 5-spice, Broccolini and golden raisins. It was a mood lifter and hopefully when I make my 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nut Saute with Pan Sauce for my clients – it gives them a little positive breeze as well.
On a side note: Ceiba has really great (and most importantly FRESH) Ceviche – it is only number two in my mind to Zengo – which is more interesting in flavors (due to their Asian-Latin fusion thingy). If you like Ceviche or if you have been scared to eat raw fish cooked with citrus juices – these are the two places to ensure a delicious and safe meal.
5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nuts Saute with Pan Sauce
(serves 2)

• 10 Sea Scallops, fresh with muscles still on the side
• 4 T. 5-Spice
• 4 T. unsalted butter
• 2 T. canola oil
• 5 gloves of garlic, roughly chopped (or subsitute spanish onions if you don't like garlic - as pictured above)
• 1 bunch of Broccolini
• 1/4-1/2 c. golden raisins
• 1 c. chicken stock
• 1/4 c. pine nuts
• salt and pepper to taste.

1. Preheat oven to 400 degrees, place pine nuts on cookie sheet, spread them out and place in oven (middle rack or place them as close to the middle as possible)to bake for 5-10 minutes (depends on your oven) until toasted and golden brown. Make sure to remove them from the cookie sheet when golden brown and set them aside.
2. Bring a medium pot to a boil and add 1 T. salt. Cut the rubber bands from the Broccolini and drop them in the boiling water to boil for at least 1 minute until they are bright green and the stalks are partially cooked through. Strain from the water and plunge the Broccolini into an ice bath until cooked, then remove and set aside.
3. Place the scallops in a bowl, remove the side muscle and sprinkle over salt, pepper, 5-spice, toss to coat. Heat a saute pan to high heat until almost smoking, drop in 2 T. butter and 2 T. canola oil until melted and crackling, carefully drop in scallops and sear until golden brown and caramelized (do not touch once you place them in the pan - let them caramelize!) about 2 minutes, then flip and caramelize/sear the remaining side (about 2 minutes). Remove saute pan from heat and take out scallops from the pan and place on cookie sheet, cover with foil to keep warm.
4. Using the same pan (as long as you didn't burn it up), add 2 T. butter and swirl the butter around to deglaze the pan a little, add the garlic, saute until starting to turn golden brown, add chicken stock, raisins, pine nuts to deglaze pan, while cooking the garlic through. Reduce the sauce by half, add salt, pepper and the broccolini to warm it (about 1-2 minutes), tossing it gently in the sauce.

To Serve: Using tongs, place broccoli in center of plate, vertically from top to bottom. Top with scallops in a line, vertically on top. Spoon garlic, raisin, pan sauce mixture over and around scallops to enjoy.
Want to add some spice? Add some chopped red thai chiles when you cook the garlic - it'll pack a punch!

Recipe: Jumbo Lump Crab Thai Salad

Recently I served this asian fusion appetizer at a bridal shower. It was actually a cooking demonstation, where they visited and I prepared their dinner. Although I made a variety of dishes, this was the best received as everyone at the party wanted the recipe - so I'll just post it here.
Jumbo Lump Crab Thai Salad
(Makes about 20 appetizers)

• 1 - 1lb. pkg. Fresh Jumbo Lump Chesapeake Crab Meat
• 1/4 c. coconut milk
• 2 t.-1 T. green curry paste (depending on how hot you want it)
• 2 Mangos, brunoise
• 1/3 c. cilantro, chopped
• 1/4 c. green onion, thinly sliced
• 1 - pkg wontons
• salt and pepper to taste

1. Preheat oven to 400 degrees. Remove wontons from package and pile about 1/2 inch thick, cut with circle mold (1 1/2"-2" ring mold). Spray cookie sheet with non-stick cooking spray and lay out circle wontons, so they don't touch, place in oven and bake until golden brown - about 5-8 minutes.
2. In a large bowl, combine coconut milk, green curry paste, salt and pepper, whisk until combined.
3. Add crab meat, mango, cilantro, green onions to coconut milk-curry mixture and gently toss with spatula (careful not to break up the crab lump meat pieces).

To Serve: Place about 2 T. of salad mixture on each wonton and serve immediately.

Recipe: Carribean Salad with Mango Pineapple Garnish

Carribean Salad with Mango Pineapple Garnish

A little bell pepper, green papaya, cilantro...what could be more refreshing. Toss it with some mache, top it with a grilled chicken breast and you have a very filling, very healthy dinner.

• 1/4 cup of chopped bell pepper (a little red, a little orange)
• 1 Jalapeno, seeded and brunoise
• 1/2 cup chopped jicama
• 1/4 cup loosely packed sprigs of cilantro
• 1 tablespoon of slivered green onions
• juice of 1 lime
• 1 Tablespoon of canola oil
• 1/4 cup silvered carrots
• butter lettuce

Garnish:

• 3 Tablespoons of chopped mango
• 4 Tablespoons of pineapple chunks
• Extra jalapeno if you like

1. Prepare salad ingredients and combine.
2. Prepare garnish ingredients and combine.
3. Serve salad a top butter lettuce. Garnish with 'garnish'.
   
   

Recipe: Starfruit & Pineapple Salad with Ginger Pineapple Vinaigrette

Starfruit & Pineapple Salad with Ginger-Pineapple Vinaigrette
Utilize the exotic fruits that are coming up from South America - fruit is always in season somewhere in the world and we are lucky enough to live near a whole foods that provides us with this stuff!
There is no acid (lemon juice, vinegar) in this vinaigrette, because there is enough acid in the pineapple juice and the pineapple chunks to take the place of it.

• 1 Medium Sized Star Fruit
• 1 Cup of Chopped Pineapple
• Danelion Greens
• Watercress
• 1 Tablespoon of Minced Ginger
• 1 Cup of Pineapple Juice (Not from a can - get a good bottle of juice with pineapple in it)
• 6 Tablespoons of Evoo (Extra Virgin Olive Oil)

1. Place pineapple juice in pot and bring to a boil. Let boil until reduced at least by 3/4, creating a syrup'y - sauce consistancy. Remove from heat and let cool.
2. Chop ginger and add to cooled pineapple syrup.
3. Whisk in extra virgin olive oil to pineapple syrup and your vinaigrette is done.
4. Slice starfruit and combine with pineapple chunks.
5. Clean Dandelion greens and watercress and combine.
6. Toss greens and fruit in vinaigrette and serve.
   

Recipe: Caramelized Pineapple with Pomegranate Reduction

Caramelized Pineapple with Pomegranate Reduction

Don't cut treats completely out of your life because you want to be on a diet. Just replace your nightly ice cream ritual with some fruit - or even dress it up with a brulee torch.

• Pineapple, sliced in long strips (3-5 inches), 1/2 inch slices
• 2 Tablespoons of fine granulated sugar
• 1 cup of POM Juice

1. Pour your pomegrante juice in a small pot and bring to a boil. Reduce by 3/4 until it reaches sauce consistancy. Remove from heat and let cool.
2. Lay out pineapple slices on sided cookie sheet (you may want to cover it with foil if you are worried about removing the caramel later).
3. Get your torch ready and sprinkle sugar, very lightly over 1 pineapple slice, then torch that slice, continue with sugar, then torch on remaining pineapples. Let caramel cool enough to handle.
4. Place pineapple pieces on plate and drizzle pomegranate reduction over and around pineapple to serve.

When you are brulee'ing pineapple, you don't want to do more than 1 slice at a time because the juice in the pineapple will absorb the sugar and once sugar is wet, it becomes nearly impossible to caramelize.

Recipe: Asian Broccoli, Corn & Mushroom Stir Fry

Asian Broccoli, Corn & Mushroom Stir Fry
(Serves 2)

A little asian marinates or oils can change a person who doesn't eat broccolini into someone that does.

• 1/2 bunch of broccolini, blanched
• 1/4 cup of fresh corn kernels (can be frozen)
• 1 portabella, top skin peeled and chopped in bite sized pieces
• 5-7 sugar snap peas
• A few slices of onion (depending on your preference toward onions)
• 1 Tablespoon of chopped garlic
• A shake or two of red pepper flakes
• 1 Tablespoon of sesame seed oil
• Squeeze of lime

1. Heat a wok or saute pan to high, when really hot, add a Tablespoon of Canola oil until hot and 'running' around the pan.
2. Add the onions and saute until translucent, then add garlic and portabellas and saute until mushrooms have released most of their liquid.
3. Add broccolini, sugar snaps, corn kernels, until heated through, then remove pan from heat.
4. Dash in red pepper flakes, sesame seed oil and lime juice.
   

Recipe: Poached Pears

Simplicity is elegance when you serve poached pears with a cheese course or as a dessert. They are so easy to make and your guests/family will enjoy the sweet and fall spiced goodness.

• 4-6 bosc pears (this is my particular favorite pear, but you can use any pear you like)
• 1 cup white wine
• simple syrup (1 part sugar: 2 parts water)
• 3-4 star anise
• 1 cup. sugar
• 6-8 black peppercorns
• 1 stick of cinnamon
• 10 cloves

1. Peel and cut about an 1/8 inch off the bottom, so they sit nicely in the pot and eventually, on the recipents plate.
2. Place remaining ingredients and bring to a boil.
3. Sit pears inside pot and turn down to a medium simmer.
4. Cover pot with a piece of foil or parchment paper and simmer for 20-30 minutes until pears are fully cooked through (test with pearing knife).

Serve hot (by microwaving for 2-3 minutes before you serve them if you made them earlier in the day) or chilled (straight from the fridge).
For an extra kick, strain the cooking liquid of the spices and return to medium high heat to simmer until reduced to a sauce consistency/very thick. You can drizzle the sauce over the pears before serving for extra sweetness.

Recipes: Summer Slaws

It is getting towards the end of the summer and if you are like me (and some of my clients) you are starting to look for something a little different in your salads, rather then the same old tomato, mozzarella and basil salad you've been served all summer long.

Why not try incorporating some slaws into the mix? Slaws can bring a variety of texture, sweet and savory excitement into your daily summer salad routine.


Papaya Slaw (serves 1): (Pictured Above)

• 1/2 c. Pink Papaya, diced
• 2 c. sliced cabbage
• 1/4 c. slivered green onions (or 1/8 c. brunoise vidalia onions as pictured)
• 3 T. picked cilantro
• 1/2 lime, squeezed
• 2 T. canola oil

1. Combine lime juice, canola oil and salt and pepper.
2. Gently toss together remaining ingredients and drizzle dressing over slaw, gently tossing until slaw is coated and enjoy!

Jerk Chicken Slaw (serves 1):

• 1 small, skinnless, boneless chicken breast
• 1 T. fresh picked thyme leaves
• 1 t. cayenne
• 1 chopped sage leave (about 1 inch in length)
• 2 t. grated nutmeg
• 2 t. grated cinnamon stick
• 2 garlic cloves, crushed and roughly chopped
• juice of 1 lime
• 1 and 1/2 c. real OJ
• 3 T. sliced green onions
• 1/4 c. julienned jicama
• 1/4 c. julienned red pepper
• 1/4 c. julienned carrots
• 3 T. of minced cilantro

1. Combine chicken, thyme, cayenne, sage, nutmeg, cinnamon, garlic, 1/2 of lime juice and 1/2 c. of the OJ in a non-reactive metal bowl and marinate for 30 minutes.
2. Add remaining OJ to a pot and bring to a boil on the stove, then reduce to a medium simmer to reduce the OJ by at least 3/4 and OJ becomes a syrup-ie consistancy, then remove from heat and let cool completely.
3. Preheat oven to 400 degrees, when oven is hot, remove chicken from marinate and place in oven safe, sided baking dish to bake for 8-10 minutes until chicken is cooked through.
4. Remove chicken from oven and cool completely.
5. Place chicken on cutting board and using 2 dinner forks, scrape at chicken breast, shredding chicken completely, in small pieces and set aside.
6. Combine OJ reduction, remaining lime juice, cilantro, salt and pepper, set aside.
7. Combine green onion, jicama, red pepper and carrots, sprinkle in chicken and gently fold with spatula to combine.
8. Drizzle OJ mixture over salad and gently stir and fold salad until salad is coated, then serve and enjoy!
   

Simple Slaw: (serves 1)

• 1 c. sliced green cabbage
• 1/2 c. chopped pineapple
• 1 T. toasted sesame seed oil

1. Combine green cabbage and pineapple in a large bowl.
2. Drizzle sesame seed oil over and gently fold slaw with spatula until coated, serve and enjoy!

Summer Braising?

Okay, braising is technically 'out of season', but don't you still love it?

I ordered braised veal cheeks at Vidalia last week and they were wonderful! Does this mean that I am wrong? I don't believe so. There are several ways to enjoy a great braised dish and just 'mixing up' the traditional braising ingredients (mirepoix, herbs, liquid) can make any braising dish summer appropriate.

But first, lets make braising clear. When I meet with new clients - and chat with them about the cooking methods they would like me to employ in their dishes, as I go through a list...saute...broil..roast...braise...most people stop me and say "Whats the difference between braising and roasting? I think I like/hate them both?".

• Roasting: cooking food by surrounding it with dry, heated air. Roasting and baking are esstentially the same, but roasting usually referrs to meats and baking is usually applied to well, baking things, like cookies. Roasting takes place in an oven, be it convection or whatever and the food is literally 'dried out' in the cooking process.
• Braising: In a way, it is roasting a meat, but placing the item in a large, sided pot and covering the roasting item with (up to) a 1/3 of liquid. It is a combination of 'drying out' the food with roasting/baking and 'moistening' the food with a liquid. Braising can be done stovetop or in the oven.

But since we are comparing/contrasting braising and roasting - how is braising any different from other similar cooking methods, like stewing? Or for the serious foodies poeleing?

• Stewing: Involves the braising technique, but mostly smaller meat pieces, be them tough (beef chuck) or tender (beef tenderloin), therefore a shorter cooking time. Although the pieces to be stewed may not always be seared or sauteed first, but can also be blanched (veal blanquette). And unlike braising, the meat is covered completely with liquid.
• Poeleing: Involves the braising technique, but usually refers to cuts of meat that are tender and not to fatty (tenderloins, duck breasts) not the usually braised items (short ribs, veal cheeks). The cooking process is a much quicker one, since these items are so tender, therefore limiting the amount of braising liquid and most likely using a 'true' cooks fat (bacon grease, duck fat, butter).

------
Orange Ginger Beef Short Ribs with Apricots

• 2 T. Butter
• Mirepoix (with about 50% carrots)
• B.G.
• 2 T. Butter
• 1 c. Seasoned Flour
• 4 Beef Short Ribs, extra fat trimmed
• 4 c. OJ
• 1 - 3-4 inch knob of ginger, peeled and diced
• 4 c. Veal Stock
• Muscat or other very sweet white wine
• Butter
• Apricots (1/4 c. julienned dried apricots/person or 1/2 fresh apricot poached in 3:1 simple syrup)

1. In a pot large enough to hold the short ribs and cover them completely with liquid, saute mirepoix in butter until golden brown and remove.
2. Dust short ribs in flour and saute, getting the outside as brown as possible without burning.
3. Add mirepoix, B.G., OJ, bring to boil, simmer, cover pot with foil and reduce OJ by half. *Short ribs should be covered mostly with liquid. (20 min)
4. Add knobs of ginger and 1/2 of beef stock, cover and continue to simmer. (30 minutes)
5. Add remaining beef stock, cover and continue to simmer, until short ribs are tender and can easily be flaked away from bone. (up to 40 minutes)
6. Remove short ribs and set aside. Run braising liquid through sieve to remove B.G., ginger, mirepoix. Then run braising liquid through chinois and return liquid to stove to reduce. You want to reduce the liquid down to sauce consistency (Chefs term) where the syrup is thick, like you would expect sauce to be.
7. At the same time julienne dried apricots or poach fresh slices of apricot in simple syrup.
8. Once braising liquid is thick, run sauce through chinois with cheesecloth in it. Emulsify (whisk in at low temperature until completely mixed) in 1/2 T. butter/person.

To Serve: Warm short ribs in oven (if need be) and place short ribs on serving platter/plates, spoon over sauce and garnish with slivered apricots.

Recipe: Steamed Ginger, Mushroom and Chicken Dumplings

The majority of my clients like to have an appetizer or hor d ourves before dinner. So when I prepared today's an asian menu, I made some dumplings and a few dipping sauces to enjoy them with.

Recipe: Ginger, Mushroom and Chicken Asian Dumplings
(serves 2-3 as appetizer)

• 6 oz. ground chicken
• 1/8 c. diced onion
• 2 garlic cloves, diced
• 1 - 2 inch knob of ginger, peeled, diced
• 5 shiitake mushrooms, stemmed discarded, julienned
• 3 T. chopped cilantro
• 3 T. sliced green onions (scallions)
• 1 T. oyster sauce
• 1 T. sesame oil
• 1 t. hot chile oil
• 1-2 egg whites
• 1-2 whole eggs, whisked for eggwash
• wonton skins (little 2x2 inch squares)

Make Filling:

1. Saute garlic, ginger, onion.
2. Add mushrooms.
3. Add chicken until 90% cooked.
4. Add cilantro, scallions, oyster sauce, sesame seed oil, hot chile oil, mixing completely.
5. Remove from heat and let filling cool completely.

Get ready to make dumplings:

1. Whisk egg wash and set aside.
2. Whisk egg whites and set aside.

Make Dumplings:

1. Take completely cooled filling and add 1/3 of egg whites. Mix completely. *TEST MIXTURE.
2. Lay out wontons on your cutting board and brush each with eggwash.
3. Spoon into center of wonton about 1 1/2 tablespoon of mixture.
4. Fold up dumlings.** Lay constructed dumplings on oiled sheet tray/cookie sheet. And continue making wontons until all the filling is used up.
5. Heat pot with bamboo steamer. If you don't have a bamboo steamer, Place a sieve in a pot and fill the pot with water - leaving about 1/2 inch of space between the sieve and the water in the pot. Place cabbage leaves in the sieve and place the dumplings on top of the cabbage leaves. Cover the pot with a lid and bring to a simmer.
6. When water comes to a simmer, almost boiling, remove lid and place dumplings in steamer or on top of cabbage leaves. Replace lid and steam dumplings for 10-15 minutes until cooked through.

*TEST MIXTURE: If you take about 2 tablespoons of the filling into the palm of your hand, closing it and forming a ball, does it stick together easily? If not add another egg white and mix the filling and test again. A good rule for dumplings is that you will only need 1 large whisked egg white for every 5-6 oz. of protein, be it ground beef, chicken or pork for dumplings.

**There are so many ways to make the shapes of dumplings, derived from cuisine styles, you can do just about anything. I don't want to take up to 5 pages writing how to fold and construct all the different types of dumplings you can make - so I'll just say to 'google' a few terms to come up with a couple of great websites that discuss the ins-and-outs of process. fold a few websites that I found that go into quite a bit of detail on how to construct them.

• Dumplings for Dummies: Website Post
• Cooks Illustrated, Nicole Routhier (Sept/Oct 1994): Article in pdf form

Recipe: Fennel and Orange Salad with Toasted Pistachios

The other day I made a fennel and orange salad for a client, although it wasn't the same o' slivered fennel with orange segments tossed with extra virgin olive oil that every restaurant seems to have on their menu with some salmon item...It had a little twist that turned out a lot better than I thought it would.

It started as a recipe from Eating Well or Vegetarian Times Magazine (I can't recall now? and it seems like all food magazine print the same recipes around the same time of year) - but I pretty much changed the whole recipe. Instead of inserting orange segments, I just made a OJ reduction vinaigrette and tossed that in at the end. It gave it the citrus it needed, but the cilantro, pistachios and jicama give it the o'stand-by another twist!

Recipe: Fennel and Orange Salad with Toasted Pistachios (Serves 1)

• 1 Fennel Bulb
• OJ (1 & 1/2 cup)
• Pistachios
• Jicama
• Cilantro
• Extra Virgin Olive Oil

Make Dressing:

1. Place about 1-2 cups of OJ (Freshly Squeezed, Not Concentrate) in a pot, bring to boil and reduce until about 1/8 - 1/4th cup and like syrup.
2. Remove from heat, let cool.
3. Whisk in salt, pepper and a 3:1 ratio of extra virgin olive oil: OJ reduction.

Toast Pistachios:

1. Shell pistachios and place on sided cookie sheet. Place in oven and toast for about 5-10 minutes at 400 degrees. Remove from oven and let cool.
2. Save your self some time next time, and just buy the roasted shelled pistachios from Balducci's for $7.

Prep and Serve:

1. Julienne jicama and set aside.
2. Remove all stems, greens and root from fennel, then shave (on the thinniest setting) on mandaline.
3. Chop cilantro to a rustic chop (so that it is chopped, but you can still tell that it is cilantro).
4. Toss together jicama, fennel and cilantro and gently toss.
5. Drizzle in OJ reduction vinaigrette and gently toss, taste for seasoning and serve.

Watermelon Sorbet

The other day I made some watermelon sorbet for a client - and it looked/tasted so refreshing that I have been thinking about it ever since and finally caved when I saw some perfect watermelon yesterday at the Old Town Balducci's.

(Click Here) for Watermelon Sorbet Recipe

For the recipe:

• About 6 c of Seedless Watermelon Puree
• About 2 c Simple Syrup (1:1)
• Salt

Pulse in the vita prep only the hot pink parts of the watermelon, remove and let drip through a chinois. Combine the puree with the simple syrup to desired sweetness. Place in ice cream meker for about 20 minutes and then change to a tupperware to immediately freeze.