Course: first course
The Chinese (Lunar) New Year is this weekend, January 25th. Everywhere I look I am seeing recipes encouraging a home celebration. The one I see the most is “Egg Roll Bowl”. Can you believe bowls are still such a thing?
I love a good bowl but in this case I am team Egg Roll all the way. I get it. We are trying to lighten up the way we eat etc. As you know my New Years resolution was to lean in to a cleaner lifestyle. So here I think I’m giving you the best of both worlds. I am giving you my Baked Egg Roll recipe. It is all the goodness and crispness of a fried egg roll but with very little oil. I love that this recipe comes together quickly. Once you have all your ingredients prepped, it’s 5-6 minutes in the pan and about 13 minutes in the oven.
Then I am giving you a link to Katie Lee’s Sheet Pan Fried Rice. I love this recipe for a couple of reasons. First, it is a lower fat version of fried rice and because it is baked, your house won’t have a greasy odor. I also love that you can really customize to whatever your family likes or what is left in your kitchen. I like tofu but my family not so much. I often end up with leftovers and this is a great way to use it. You can buy a rotisserie chicken or use whatever leftovers you may have. You can find the recipe here: https://www.foodnetwork.com/recipes/katie-lee/sheet-pan-fried-rice-with-tofu-8071765
Back to my egg roll recipe, I love the idea of my baked egg rolls but if you really want to do bowl, here’s a trick. Take s few wonton wrappers and slice them into thins strips. Give a few sprays of non-propellant oil and bake them at 400° for 5-8 minutes just to golden brown and crisp. Then throw them over your bowl. They just add a little crispy texture and they are delicious.
I hope you enjoy this recipe. You can watch me make them on my YouTube channel: https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber
Be sure to follow me on Instagram at https://www.instagram.com/whiskinthesouthern/
And send me your questions, suggestions and comments. I read every one!
I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.
A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.
So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.
I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.
Thumbing through this book was like reminiscing with an old friend. The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.
It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week. It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.
I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.
I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it. I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.
In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries. It’s super easy. Just cover it with some plastic wrap and it’s totally portable.
I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.
What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.
For serving or taking, just stack them on a platter. You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.
Have a safe and tasty Fourth of July!
I don’t think there is a perfect snack that teenagers, foodie husbands and moms trying to cook healthy for their families would agree on. I do think I tried one in France that might suffice; Panisse!
You can find many snacks made with chickpea flour, such as Socca chips and Panisse, in Nice and Southern Italy. They are delicious and are most often served with a healthy sprinkle of fresh ground pepper. They have a crispy exterior and a creamy interior almost like a polenta French fry. I tried these when I was in France and have been searching for a way to serve them ever since.
So now my worlds have finally collided. I’ve been spending all my time working on a fundraising cookbook for an organization I am involved in personally. It is a Jewish Holiday Cookbook and honestly the recipes are knockouts! I will let you know as soon as it is available.
The other piece is my wonderful family. I have a 17 year old that is a senior in high school and having so much fun with her senior activities, a sophomore in high school that is starting her second season of club water polo and a sports fanatic husband that is in the throws of March Madness. “Calgon take me away!” remember that commercial of a frantic mom looking for some relaxation? In all the craziness I was feeding everyone snacks that were quick, easy and quite frankly, not very good, or healthy. So I thought I ‘d give you all the chance to benefit from my haste.
These batons (fancy name for steak fries) are fried, yes I said fried, but the fact they are made with chickpea (garbanzo) flour offsets the fry, in my book. Chickpea flour really packs a punch. It is naturally loaded with protein, high in fiber and gluten free. If you or any family members are vegan or vegetarian this is a nearly perfect food. I fry in a cast iron skillet in about ½” of olive oil so you are not deep-frying. Another justification for “its not so bad” and you get the benefits of cast iron, too. When you taste these you have a nice crispy exterior and creamy interior, almost like a polenta french fry. As I said above, a good sprinkle of pepper is good; you can also try Parmesan or some Marinara sauce, for dipping.
In case you haven’t heard it’s been raining here in California, A LOT! So it was a great weekend to stay home and make all sorts of comfort food. It doesn’t get more comfortable than homemade pasta.
I love that you and I both probably have everything we need to make pasta, already, in our kitchens. Are you ready for the long list; Flour, salt, eggs, water and olive oil. I have a hand cranked pasta roller, but you really don’t need it. Pasta has been made for centuries, certainly long before standing electric mixers were adding attachments and even before my hand-cranked roller. If you have a wooden roller pin and a knife you can make your own pasta.
Keep in mind you can search for basic pasta recipes and find dozens of variations. Start with mine but if it s not a good fit, you can play around. Add more water; use just all-purpose flour, more oil (not too much). I did make mine in a standing mixer, with a dough hook; you can do everything by hand in a large bowl.
I want to say that, even not so great, homemade pasta will taste better than any pasta you will ever buy in a store. Once you get this pasta made, go over to March 1, 2015 and make the Marinara Sauce!
Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!
It’s almost Valentine’s Day and I know you are still wondering what to do. We all spend a lot of time looking for something new and creative to do. We all want to “keep it fresh”. Well, I’ve been married for almost 20 years and let me tell you it gets hard. I am a devotee of the classics. Let’s do a romantic dinner. That’s not to say we can’t shake things up a little bit. If you or your significant other are certified chocoholics, like me, how about a meal that has chocolate in every single course?
There is so much to love about chocolate but what you need to know here is that it starts out as cacao, which is mouth wincing bitter. Don’t be scared, that gives you control. That bitter cacao nib is a chameleon. Once add sugar, fat and cream, with a little mixing, you can have the sweet Hershey Kiss from your childhood or a complex and award winning delicacy.
In a typical three-course meal, you’ll start with salad. Let’s make milk chocolate vinaigrette. The milk chocolate is an emulsifier that creates a welcome creaminess. Serve the vinaigrette it over greens that included purple radicchio. Radicchio is a little bitter so it cuts the sweetness. Spinach adds necessary balance. To round out the salad add Asian pear for a tart crunch and diced cranberries for their sweet chewy flavor.
The star of the main course is a fennel seed and cacao nib rubbed pork tenderloin. The secret really is the rub. The rub is a blend of cacao nibs, fennel seeds, cinnamon and cayenne with cocoa powder and brown sugar bounces all over your mouth. The recipe calls for grinding the nibs and seeds in a mortar and pestle. The result will be quite coarse. If you’d like a finer texture you can use a coffee grinder or food processor. Remember though, the finer the rub, the less pungent the flavor. Is the rub sweet or spicy? The rub will seal your juices in while cooking so you won’t need any other sauce than the glorious juices as they pour out when sliced.
In keeping with the play on sweet and spicy the pork is served with a charred cauliflower in a picada sauce. Picada is similar to a pesto. This recipe uses; bitter dark chocolate, Marcona almonds, garlic, parsley and a touch of sweet sherry. The cauliflower should be tender, almost creamy, inside and just charred on the outside. There are so many great textures in your mouth.
In moments of humility and mistakes often come our greatest success and sweetness. Dessert comes from one of those moments. I misread a recipe that called for teaspoons of flour and sugar as tablespoons and the result is more like a rich, incredible brownie than cake. It won’t look so pretty when you first turn it out, so decorate with abandon. You can try whatever fresh berries in season. For a more elegant presentation, sift some powdered sugar through a lace doily and add some fresh herbs. I always say if it smells good together it will taste good together so get creative; how about some tarragon or thyme? If you are short on time a dollop of fresh whipped cream will work too.
Here’s the truth, I did not take pictures the last time I made this and don’t want to use stock pictures from the internet. I promise to post pictures as soon as I can. Finally, it appears I can only do one recipe per post so I will send the recipes one after the other.
I wish you and your loved one a very meaningful Valentine’s Day!
I have returned from Julia’s, La Peetch! It was everything I thought it would be. It was so much more and a little less at the same time.
For anyone that fancies themselves a good cook. For anyone that has ever watched a black & white episode of The French Chef, on PBS; walking into the kitchen at Julia Child’s home in the south of France and seeing the peg board wall still adorned with every kitchen utensil imaginable is awe inspiring. Somewhere in your mind you understand that these can’t all be original pieces but it doesn’t seem to matter. YOUR IN HER KITCHEN!!! As you “tour” her approximately 10X13 kitchen, you can feel her, you can smell the remnants of meals past and your fingers want to graze over every edge.
Our first evening there we were served appetizers on her cottage table. They were simple, as I thought they should be. We had a little cheese and both green and black olive tapenade on crostini. Each of us explored the home and compared it to pictures on our phones. We sat on the green velvet couch and walked the grounds imagining Julia and Paul walking every step with us.
The next morning, we met again at that cottage table for coffee and “morning pages”. We were given a prompt and our writing began. For me, this is where I think my separation from Julia began. I had a crazy expectation that she would work through me and I would suddenly have words flowing from my fingertips. Not so much. As the week went on and this exercise got more frustrating for me, the bloom fell of the rose, as they say. But, in a good way. I became less focused on Julia and more focused on the women I was with. I started listening to their words. I paid more attention the food and beverage I was consuming, in the moment, instead of what Julia would have been eating and drinking. As I did that the words started to come for me. The drink started to taste sweeter and I had a keener sense of how our food tasted. I was able to enjoy even the simplest meal of pasta with Roquefort sauce.
It was last day and I had yet to find my perfect magazine pitch or outline for my breakout cookbook. Some had already began their journey home and others were taking in a sunny day at the pool. Some had gone exploring in St. Paul de Vence. I decided to take my camera and journal and explore the property practicing my new camera skills. I was composing some artsy photo of an olive or a leaf when the piano started. It was so beautiful and magical. It stopped me mid-shot and I started to write. In that moment I found the soul of Julia I had been looking for. It wasn’t her words but her inspiration that came through me.
On the very last day, I found my words and started my project. So while I continue to walk with you on your journey to good cooking I will share some peeks into my project along the way. Here is my version of the Roquefort Pasta we had a La Peetch. Bon Appetit!