vie a la table » laura

green

laura — Sun, 19 Sep 2010 19:36:52 +0000

means life. demonstrates growth. indicates nutrient-rich. assures well-being. symbolizes hope.

summer isn’t quite over in nashville. as i type, it is currently 90 degrees. hot. blinding sunlight is kept at bay by my green drapes, but rays seep through, casting a naturally invigorating glow across my room. i am content. as the summer blesses us with a few final, warm days, i enjoy a few final, summer meals. i eagerly anticipate the coming fall season and its likely companions: the delicious produce the earth it brings, the cool, crisp air, the sweet, musty smell of leaves. but, as i said, it’s still 90 degrees here, and so i today, in my green room with my green drapes and my green walls, i enjoyed a beautiful, light, and fresh summer soup. it was, of course, green.

hurry, make this before summer departs, taking its green with it.

chilled edamame soup. adapted from food & wine magazine. serves 4.

1 T butter

1 medium onion, finely chopped

4 cups water (or chicken stock)

2 cups frozen, shelled edamame

salt

1/4 cup Greek yogurt (or creme fraiche)

2 t finely grated fresh ginger

fresh cilantro

1 T fresh lime juice

1. in a medium saucepain, melt the butter. add the onion, cook over moderate heat until softened, about seven minutes. add three cups of water and simmer over low heat for 20 minutes. add the edamame and cook until tender, about 10 minutes. allow to cool slightly, then puree in a blender until smooth. transfer the soup to a bowl and chill for at least three hours.

2. whisk the remaining cup of water and the lime juice into the soup and season with salt to taste. in a small bowl, combine the ginger with the greek yogurt or creme fraiche. ladle the soup into bowls, and drizzle with the ginger mixture. serve very cold.

3. i served this light snack with multi-grain crackers topped with herbed chevre and green grapes. for the topping: combine chopped fresh cilantro and softened chevre. spread onto your choice of crackers or flatbread and top with sweet green grapes.

tacos and wishful thinking

laura — Wed, 31 Mar 2010 13:58:08 +0000

Grilled Lime Chicken and Tofu Tacos

with spicy black beans, roasted corn, crisp red cabbage slaw and pineapple-avocado salsa

I wish it were summer. I love summer. . . and I do not love winter, and I’m not very fond of spring because of the rain. When the sun finally does come out, I feel alive with energy and ideas and my thoughts invariably turn toward spring and summer foods! I mean seriously, who doesn’t love summer foods? Strawberries, sweet corn on the cob, plump tomatoes, peaches so ripe and delicious that you can’t help but let the juice run down your chin. I also love, love, love when it’s time to fire up the grill and eat delicious marinated veggies with charred bits stuck to the edges, sweet and sticky fruits, and of course, the wonderfully versatile vegetarian staples, tempeh and tofu! However, I’m not really into being out on the porch, pretending it’s warm when it’s not. It’s not quite time yet to fire up that grill. I am, however, the proud owner of one indoor grill. So, feeling the anticipatory excitement about the future grilling, lounging, swimming and sun-soaking I plan to do, I decided to make fish tacos. Wait, you say, this post is about chicken tacos, not fish tacos. Well, let me explain: I’ve been a strict vegetarian for five years, but I’m trying to be open to the possibility of occasionally eating wild-caught fish. I’m pretty insistent, however, that it be wild-caught. I managed to find just what I was looking for: fresh, wild-caught Mahi Mahi. Unfortunately, it was like a billion dollars a pound (okay, it might as well have been) and I couldn’t justify spending that amount for just one meal, no matter how warm and summery it made me feel inside. In case you don’t know your geography (Kris?), Indiana is nowhere near the ocean, thus making really fresh fish scarce. So, I appeased my conscience and my bank account by using chicken and tofu. I was still determined to have tacos, despite this setback.

As for the rest of the ingredients, it really depends on your personal tastes. One thing does matter though: freshness. Try to find the freshest ingredients, whether it’s at your local farmer’s market, Whole Foods, or in your own backyard.

So the fish tacos may have to wait until it’s actually summer. Thankfully, these tacos are delicious and endlessly adaptable to your personal tastes. I love the bite of the jalepeno, the tangy pineapple, the sour lime and the smooth, mellow avocado. The corn duo – the salty crunch of the tortilla and sweet, roasted kernels – is perfect!

Tacos – serves two

For the taco shells:
4 corn tortillas
½ c canola oil
flaky sea salt or kosher salt

For the salsa:
1 ripe avocado, half diced, half mashed
½ c diced fresh pineapple
1 large tomato, seeded and diced
1/2 c red onion, finely chopped
¼ c chopped cilantro
2 tsp – 2 T minced jalepeno pepper (to taste)
3 T freshly squeezed lime juice
salt to taste

For the protein:
Lime butter sauce (recipe follows)
2 boneless skinless chicken breasts, or 2 servings of firm tofu
Lime butter sauce:
1 large garlic clove, minced
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

For the corn:
1 c fresh corn kernels, or frozen, or canned
2 T canola oil
2 tsp sugar
½ t salt

For the beans:
1 c black beans
¼ tsp ground cumin
1/4 c chopped cilantro
pinch of cayenne pepper, or more to taste
salt and freshly ground black pepper to taste

For the cabbage:
1 c thinly sliced red cabbage
½ c grated carrots (optional)
2 tsp red wine vinegar
1 1/2 tsp canola oil
pinch of salt

other additions: rice, freshly grated cheddar or Monterey cheese, sour cream

Directions

Cut the chicken or tofu into strips, and place in a plastic bag. Add enough of the lime butter sauce to coat all of the protein. Alternatively, you could simply brush the protein with the sauce immediately prior to grilling. Allow to marinate for at least 20 minutes. I used this time to chop all the other things.
Prepare the salsa: Chop the pineapple, tomatoes, cilantro, jalepeno and onion. Dice and mash the avocado, adding it last. Add the lime juice and salt; Stir to coat, and set aside. (Or, make some tortilla chips and snack on the salsa while you’re doing the rest!)
Thinly slice red cabbage and grate/shred carrots. In a bowl, toss the veggies with the oil and vinegar. Add the salt to taste.
Combine all the ingredients (except the cilantro) for the beans in a small saucepan and warm over low heat, adding salt and pepper to taste at the end. Remove from heat and stir in cilantro. Set aside.
Prepare the corn: heat the oil in an iron skillet set over medium heat. Add the corn, salt, and sugar and stir continually until the corn becomes a golden brown but hasn’t lost its crunch. Remove from heat and set aside.
Make the tortillas: Heat the canola oil in a large skillet or saucepan over medium-high heat. Cook the tortillas on both sides until crispy on the edges but still slightly flexible. Remove to a paper towel to eliminate excess oil, sprinkle with salt, then form into “taco shell shapes.”
Heat your indoor grill to medium-high heat. (If you don’t have an indoor grill, you can easily cook the protein in oil on the stove top.) Remove the protein from the plastic bag and cook on the grill until cooked throughout, or until the desired grill marks are achieved.
Create your own masterpiece: add a little of this and a little of that, and enjoy the fruits of your (chopping) labor. Grab a beer and dig in, imagining that you’re just back from the beach, with salt on your skin and sand in your hair.

when life gives you lemons

laura — Thu, 18 Feb 2010 17:02:03 +0000

One of the surprisingly pleasant things about being in the midst of personal financial hardship is that I’ve learned to produce something delicious and exciting with whatever is on sale at the grocery store that week. I know Wil and Kris have been experiencing some of the same the same financial woes that we have, and have also become resourceful with what they’ve got on hand. When we lived in Nashville, Wil used to laugh at me because I always knew what produce was on sale at which grocery store. I haven’t changed – I love a sale! Last week I made a delicious cauliflower soup and a pasta dish with a gigantic head of cauliflower (just $0.89!), but this week I came home with some cheerfully bright lemons. I love feeling inspired by random foods in the produce aisle and running home to create. Having the day off, and not wanting to take on the arctic tundra outside, I set out to create something to cheer myself up: lemon curd. A delicate, perfect balance of sweet and tart, it seemed like the perfect treat for a day indoors. I rarely buy lemon curd because it’s on the “delicious, impractical and slightly luxuriant” list in my mind. But, making it at home took no time at all, and I already had the ingredients: sugar, butter, eggs, salt and lemons. This spread is delicious swirled into plain yogurt or spread on toast with a cup of tea. It can also be used as a filling for cakes, pies and tarts. Or, like me, you can have a little spoonful now and then just to brighten your day.

Lemon curd – from David Lebovitz

Makes about 1 cup

½ cup lemon juice

½ cup sugar

2 egg yolks

2 whole eggs

6 tablespoons butter, cubed

pinch of salt

1. Place a medium bowl over simmering water to create a double boiler. In the bowl, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

2. Add the butter cubes, whisking constantly until the butter is melted.

3. Whisk constantly until the mixture thickens, which may take anywhere from 5-8 minutes, and just begins to become jelly-like. Don’t overcook the eggs, and be sure to incorporate whatever bits may stick to the sides of the bowl.

4. Immediately press the curd through a strainer set over a bowl. When it has cooled, gently press plastic wrap onto the surface to prevent a skin from forming. Store the lemon curd in the refrigerator for up to one week.

bagels

laura — Thu, 11 Feb 2010 19:10:52 +0000

Before I type another word, I want to thank Wil and Kris for encouraging and allowing me to author some of the material on their site. Since this blog isn’t about me, really, I won’t bore you with an autobiographical paragraph. I do think it’s important to note at least one thing: I’ve never been to culinary school or been properly trained, though when my pocketbook can afford it, it’s something I plan to do. I do, however, know a thing or two about cooking, baking and nutrition. I grew up baking breads, pastries and cereals at home with my mother, from whom I have learned so much. I love the freedom, spontaneity and excitement of cooking, the joy, satisfaction and comfort that can only be achieved through baking, and the adventure that life becomes when I express myself through creative efforts in the kitchen. I’m excited to share some of the adventures with you, and I hope that you will find not just recipes, but the inspiration to explore your own creativity with a renewed sense of adventure.

That being said, I want to share with you my latest discovery: no, not how many layers of clothing I can wear at once in my teeny, freezing apartment in chilly Indianapolis. Actually, my discovery concerns my current obsession: bagels. This obsession has resulted in my having visited the same bagel deli on a weekly basis for about three months. But, since it’s become somewhat treacherous outside, I don’t relish the thought of trekking a few miles to taste the deliciousness of Broad Ripple Bagel Deli. Being from Pennsylvania, I have pretty high standards for my bagels: frozen Lenders just doesn’t cut it. I’m suspicious of Midwestern bagels shops (and most Midwestern things). But, having found one that is actually quite good, I was depressed at not being able to make it to Broad Ripple Bagel this past weekend for my fix. I’m of the “why buy it when I can make it?” sort, so I gathered a few more blankets, some trusted cookbooks and my laptop and set out to find the best, homemade bagel recipe I could. My discovery? That making bagels is not that difficult. I’d been living under the assumption that making bagels was difficult, something that just wasn’t done. Plus, I hear cries of “Hours in the kitchen!” and “Boiling AND baking? Bah!!” Let me assure you that, after one bite of a homemade bagel, fresh out of the oven with a smear of cream cheese, you will not, not, not regret the boiling, baking, and time spent in your kitchen. Trust me. I had barely swallowed the last chewy bit of my first bagel when I was looking at the clock, calculating how many hours (minutes?) until I could unashamedly have my second.

I’ve tried two bagels recipes, and liked this one best because it requires no proofing in the refrigerator overnight. I found this recipe via The Wednesday Chef, but tweaked it a little bit, and added the boiling process. Sweet Savory Café and Bakery serves un-boiled bagels, but in a previous making at this recipe, I found that while un-boiled bagels are good, they’re not bagels. They’re simply rolls with a hole in the center. To me, a bagel is chewy, dense, and has that flavor that only comes with the boiling process. If you wish to eliminate the boiling process, feel free, but I’ll issue the warning that you may be disappointed.

Bagels – adapted from Sweet Savory Café & Bakery
Makes 12 large or 18 mini bagels

For the dough:
5 tablespoons sugar
1 teaspoon canola oil
7-8 cups unbleached all purpose or bread flour
2 ¼ teaspoons yeast (or one packet)
1 teaspoon salt

To boil:
1 tablespoon barley malt syrup or dark honey (I used very dark, raw honey)
1 tablespoon baking soda

To top:
1 egg, beaten
Sesame seeds, poppy seeds, kosher salt, dehydrated onions or turbinado sugar

1. Add the yeast to ½ cup warm water; add a pinch of sugar or a drop of honey, and stir to combine. Wait about five minutes to allow the yeast to activate and become slightly foamy. Combine 3 cups of the flour, the sugar, and the canola oil in your food processor fitted with the dough blade or stand mixer fitted with the dough hook. (If you have both, I would probably use the stand mixer, because this does become quite a bit of dough, and even though my food processor is one of my very favorite things, it wasn’t quite big enough to handle all of the bulk. By the end, I had to knead by hand.) With the machine on, dribble in the yeast mixture. Add the salt, then alternate adding 4 more cups of flour and 2 more cups of slightly warm water. Allow the dough to come together, and to spin around the processor for about a 30 seconds. Turn the dough out onto a floured surface, and knead by hand. If it is very sticky, add a tablespoon of flour at a time until it no longer sticks to your hand. Knead for about 8-10 minutes, then form the dough into a ball. Place the dough in a lightly oiled bowl (your biggest!) and cover loosely with plastic wrap. The ideal spot for your dough to rise is a warm, non-drafty spot in your kitchen. Allow the dough to rise until it is at least doubled in bulk, about one hour. The time necessary may vary, depending on the temperature of your kitchen. Here in Frigidville, it took about 1 ½ hours.

2. When the dough is doubled in volume, punch it down and divide it into 12 or 18 equal portions. There are a couple of methods for forming the bagels: either roll each piece out to an acceptable length (depending on your portion size) and pinch the ends together to form the circle OR poke your thumb through the center and move it in a circular motion until the hole is at least 1 ½ – 2 inches in diameter. (I tried both methods, but found that the easiest for me is the poke-through method.) When you’ve got all your bagels “holed,” prepare 2 baking sheets by spraying with non-stick spray and a generous sprinkling of cornmeal to prevent sticking. Preheat your oven to 425 degrees. Allow the bagels to rest for at least 10 minutes.

3. Fill your largest pot about halfway with water. Bring to a boil, then add the malt syrup or dark honey or nothing at all. Add the baking soda and watch the fizz. (I am, for some reason, always amazed by baking soda.) Have a skimmer or a slotted spoon (I found my skimmer to be most useful here) on hand. Drop each bagel into the boiling water (Don’t crowd them: one at a time if making large bagels, two at once if making small bagels). Allow the bagels to boil for up to 1 minute per side. The more you boil, the chewier the outer crust will be. I boiled for 1 minute total, 30 seconds per side. Remove to your baking sheets.

4. Beat the egg, and brush it on top of all your bagels. Top with the aforementioned toppings, or, nothing at all. Bake for 15-20 minutes until golden brown. If your oven bakes unevenly (like mine) then rotate your pans 180 degrees halfway through. Cool on a wire rack, for 10-15 minutes, or until you absolutely can’t wait any longer.

guest author!

kris — Wed, 10 Feb 2010 00:17:33 +0000

hey readers…we are excited to announce that we will be having a guest author around here every once in a while! our dear dear friend laura shares the same passion that we have for being creative in the kitchen, and in an efforts to help us stay connected we’ve asked her to join our online venture.

plus, it kind of spices things up around here getting a different kind of viewpoint, and maybe even a little education on life in indianapolis. give her a warm welcome, and we hope you enjoy her contribution!