Doc's Chopped Challenge: Bonito-Crusted Steak & Oat Polenta with Candied Mango Agrodolce

In the past, we have been involved with several food challenges which we have enjoyed immensely. It is always exciting to experiment with new ingredients or to invent new recipes. When our neighbors at Doc Chey’s Noodle House announced that they would be hosting a “Chopped Challenge,” we jumped at the chance to participate!

Two weeks ago, I stopped by the restaurant to pick up the bag of secret ingredients and was greeted by “Doc” himself, who seemed intrigued to see what the challengers would come up with. Resisting the urge to open the bag on the spot, I took the goodies home to find five challenge components: beautifully marbled flank steak, quick oats, bonito flakes, candied mango, and Chinkiang vinegar. The flank steak and quick oats were familiar. We also recognized the bonito flakes (dried, fermented and smoked skipjack tuna) as the main ingredient of the Japanese soup base, dashi. The candied mango seemed self-explanatory, but a little nip revealed that not only was it coated in sugar, but in a hint of chili pepper as well. And lastly, the Chinkiang vinegar was a complete mystery. A little research revealed that it is a dark, smoky, slightly sweet black rice vinegar originating from the city of Zhenjiang, China.

Instructional Video - See how we did it!

Our assignment was to create an original recipe using all five of the ingredients. The first step was to decide what type of meal to make. Following the adage “go with what you know,” we immediately thought of Italian cuisine. The dishes were not as obvious as one might suppose since three of the five ingredients are used to make traditional Chinese and Japanese dishes. Initially, we were worried that the Asian ingredients would not complement the ethnic flavors and spices typical of Italian fare, but we were pleasantly surprised with the results. We hope you will be too!

Quick Oat Polenta
1/2 cup quick-cooking oats
1/2 cup cornmeal
2 cups  water
Salt to taste (1/2 to 1 teaspoon)
1 bay leaf (optional)
1 tablespoon unsalted butter
¼ cup freshly grated Parmesan (optional)

In a saucepan, combine quick oats, cornmeal, water and a pinch of salt. Add the bay leaf if you are using one. Set pan over medium-high heat and bring to a boil. You will immediately notice the mixture thickening.  Reduce the heat to the lowest setting and allow to steam while the agrodolce reduces and you prepare the flank steak.

Candied Mango Agrodolce
2 tablespoons candied mango, chopped
¼ cup Chinkiang (Black rice) vinegar
¼ cup water
2 tablespoons honey
Pinch of salt

Chop the candied mango into ¼-inch pieces and add to a saucepan with the black vinegar and the water. Heat over medium-high setting an add the honey and salt to the pan. Stir well to dissolve the honey in the vinegar. Reduce heat to medium and allow to simmer until the liquid is reduced by half and resembles a syrup.

Flank Steak
1 lb. flank steak
3 tablespoons bonito flakes
2 teaspoons freshly ground black pepper
1 teaspoon olive oil (for coating pan)

The first step is to grind the bonito flakes into a powder. We used a small coffee grinder, but a mortar and pestle or small food processor. Because the bonito flakes are quite salty with a mild, earthy fish flavor, it will take the place of salt in this recipe. For those who are still hesitant about putting fish flakes on steak, remember that Italians frequently use anchovies and anchovy paste as a seasoning in savory dishes.

Remove flank steak from packaging and rinse under cold water before patting dry with paper towels. Lay on a plate or cutting board and dust the top with the bonito powder and freshly ground black pepper.  You only need to season one side.

Heat a heavy pan or skillet over high heat and add oil. Swirl the oil to coat the bottom of the pan and heat until tiny wisps of smoke appear above the pan’s surface. Lay the flank steak seasoned side down in the hot pan. Do not be surprised by how loud the sizzling will be. Let the meat sear until the pan side is a crusty-brown. Depending on the thickness of the meat, this should take from 3 to 5 minutes. Turn the meat over and sear the second side until a crust forms. You should not need to cook the second side as long. When seared on both sides, remove the steak from the pan and set aside for 5 minutes to allow the juices to retreat.

While the steak rests, remove the cover from the polenta and check the consistency. If you are adding the Parmesan cheese, now is the time to add it and stir to combine. If the polenta is not cooked to your desired thickness, turn the heat up to medium and cook uncovered until done, stirring constantly. If the polenta is too thick, you can add some more water to thin it to your desired consistency. Drop a pat of butter in and stir in before serving.

This is also the time to double check your agrodolce. As with the polenta, turn up the heat if the sauce is too thin or add a splash of water if it is too thick.

Slice the steak on the bias. Ladle polenta on to serving plated and arrange sliced flank steak on plate. Drizzle the agrodolce sauce over the steak. We chose to serve the candied mango pieces (because they are delicious!), but this is optional. Serve immediately and enjoy!!

We would love to hear how you would have used the secret ingredients. Please comment below with your ideas!

A Cheesemonger's Book Club Meeting

There is a book club for readers of every interest. Being an avid foodie, I tend to read food-related books, so you can envision my delight when I found the Atlanta Food Literature book club devoted to food memoirs, food science and food anthropology. For my first meeting, we read Cheesemonger by Gordon Edgar.

The prospect of a memoir from the world of artisanal cheeses might initially conjure visions of an insufferable snob waxing unreadable about the truffles of a lifetime, but happily, none of that is true of Cheesemonger. Instead, it is a funny, big-hearted crash course on the subject of cheese from barn to store to table, this book is also about other things: punk rock, political activism, and the distinctive bond between a grocery store and the community it's rooted in.

What makes Cheesemonger unique is that it's part memoir, part food reference. He weaves a great tale of how he went from a punk rocker and activist to being a "cheesemonger," all while peppering in his cheese knowledge and well-told anecdotes of loopy customers, shady salespeople, and urban foodies. Gritty, opinionated and pragmatic, Edgar discusses the politics of land trusts, the romance and reality of artisan cheese makers, the snobbery that keeps people from exploring cheese and the storytelling that has become a part of the foodie movement where every meal has a back story. Although there is specific information about cheese sprinkled throughout, along with a solid appendix in the back of the book, this is much more than a cheese primer.

And what would a book club be without the accompanying food? Given the topical nature of the monthly book, everyone brought cheese! Along with sliced almonds in honey and fresh grapes, our club’s cheese board included:

• Pierre Robert – France; aged pasteurized cow’s milk cheese, very soft paste; creamy and faintly sour with a little “sting” at the end.
• Hervé Mons St. Nuage Brie – France; triple-cream cow; decadent richness with a soft, whipped texture, stinky yet refined balance of flavors.
• Fourme D’Ambert Lameme – France; pasteurized cow inoculated with Penicillium roqueforti; very mild bleu with creamy texture and a clean finish.
• Cave-aged Gouda – Holland; pasteurized cow; sharp-caramel taste, almost smoky, but not quite with a little “crunch."
• Scarmoza – Italy; pasteurized cow, stretched curd; elastic, dense and mild with less moisture than mozzarella.
• Six-month-aged Manchego – Spain; unpasteurized sheep; firm and creamy with a slight piquancy.
• Humboldt Fog – California; goat’s milk; edible mold and ash rind are is fairly tasteless; creamy, light, and mildly acidic with a stronger flavor near the rind.
• Cowgirl Creamery Mt. Tam – California; unpasteurized cow, triple cream; pungent, smooth and buttery with hints of white mushroom.
• Caly Road Creamery Little Epiphany – Georgia; Crottin-style aged cow; sharp and sour notes with a bright finish.
• Rogue Oregon Bleu – Oregon; unpasteurized cow; clean, briny flavor, notes of sweet cream and veins of mellow, earthy blue molds.

Since the best book club meetings have a guest speaker or an interview with the author, we are including a video interview with the author, “Gordonzola” Edgar for your viewing pleasure.



And, lastly it wouldn’t be a book club without the questions. So please share with us your favorite cheese in the comments section.

The Long-Awaited Stuffed Squash Blossom Recipe

This is by far the most intimidating post that I have written to date because it is the most anticipated recipe by those who have sampled these transcendent indulgences. Capturing the precise nuances of the process has not been an easy endeavor. For 10 years, Dom has been perfecting his recipe and techniques for preparing fiori di zucca ripieni di formaggio. These mozzarella-and-anchovy-stuffed squash blossoms are our summer addiction. In fact, for the last three years we have planted 15-20 zucchini plants solely to harvest the blossoms with the actual zucchini squash crop as an added bonus.

Prior to transforming our backyard into a large garden plot, we would head to the Morningside Farmer’s Market during the pre-dawn hours on Saturdays to stand at the head of the line to fuel our squash blossom habit for the week. As it happens, one of these mornings Dom was asked by a fellow customer what he was planning to purchase, fully expecting that like everyone else in line, his response would be “Oh, the heirloom tomatoes, of course.” So when he answered, “squash blossoms,” he was met with an avalanche of chatter with one woman telling the line of customers within earshot that “there was a guy who painstakingly stuffed each blossom with cheese and sardines and then dipped them in a magic mixture to fry them.” The woman then turned to Dom and asked him what he was going to do with HIS blossoms, to which he replied, “Umm, I’m the ‘guy.’ And, they are stuffed with mozzarella and anchovies, not sardines,” at which point he stepped up to purchase every blossom in sight before walking home.

There are several secrets to making the fragile, radiantly-orange flowers into an other-worldly delicacy. The first trick is to harvest the male blossoms as soon after they open as humanly possible. Another is to remove the pollen-dusted stamen before stuffing the blossom. This is easiest to do when they are first picked. The blossoms should be immediately refrigerated because they begin to wilt very rapidly. If you will not be using the blossoms the same evening, consider stuffing them and placing them back in the refrigerator for the next day. Fresh blossoms seldom last more than two days.

1 1-lb. package of mozzarella cheese, whole-milk or part-skim
1 small can anchovies packed in oil
Tempura elixir (Below)
Oil for frying

To stuff the blossoms, cut the mozzarella into rectangular pieces (like Jenga blocks) that are about ¼-inch thick and roughly the same approximate length as the blossoms. Fresh mozzarella is not recommended for this recipe because the moisture level is too high.

Next, cut one or two of the anchovy fillets in half lengthwise and again into thirds or fourths. Place one of the anchovy slivers on the end of each block of cheese and place anchovy-side-down into each zucchini flower. Many people simply ignore the anchovy, however, they add a salty, earthy note that enhances the subtle squashy flavor of the blossoms. If you have anchovy-averse diners, make sure you designate the anchovy-free flowers from the anchovy-full ones as they are impossible to differentiate after frying. We suggest a toothpick in the stem, but this hasn't always been foolproof as the toothpick sometimes comes out during frying. (If you come up with a good suggestion, PLEASE include in the comments so we can benefit from your expertise!)

The blossoms can be stuffed in advance. Arrange in a single layer on a plate, cover with plastic wrap and refrigerate until ready to use.

Dom’s Magic Tempura Elixir
1 cup all-purpose flour
½ cup cornstarch
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups VERY cold seltzer water

To make tempura mix, combine flour, cornstarch, baking powder, and salt in a mixing bowl. Whisk the dry ingredients together then stream in one cup of cold seltzer water and whisk lightly just to mix. You can use still water if seltzer is not available. The critical thing is that the water be COLD.

At this point check the consistency, it should be relatively thick like waffle batter (not as thick as cookie dough.) It is better for the batter to be thicker at this point because you may need to add some ice later that will thin the batter some. Use the remaining water to adjust the consistency as needed. Set the bowl of batter in the refrigerator or over a bowl of ice and let sit for 10 minutes or so.

While the batter rests, preheat a large heavy skillet over medium-high heat. Add the oil and heat until tiny wisps of smoke start to appear on the surface. Because olive oil has a very low smoking point, Dom uses a mixture of olive oil and canola oil. The olive imparts a nice flavor while the canola oil has a higher smoking point which gives the battered blossoms a less greasy, extremely crispy coating.

To batter the blossoms, remove the batter from the fridge and give it a good stir. Add a couple of ice cubes to ensure it is hyper-cold. Gently submerge a blossom in the batter and drag it through from stem to petal allowing any excess to drip back into the bowl. Using the same dragging motion, lay the battered blossom in the heated oil. Repeat this process laying battered blossoms at least an inch apart in the oil.

Keep an eye on the first blossom, occasionally peaking underneath with a pair of chopsticks, and turn when the cooked side is light brown; 2-3 minutes and cook until the bottom is light brown; another 2-3 minutes. Do this for each of the remaining blossoms.

Once cooked, drain blossoms on paper towels and sprinkle lightly with kosher or sea salt. (Dom actually dusts them with superfine popcorn salt.) Serve the ultra-crisp flowers piping hot as they tend to get soggy if they get too cool and do not reheat well; (this is an understatement). A chilled glass of crisp Chardonnay, Prosecco or even champagne is the perfect accompaniment.

Grilled Pecan Pie for Dad's Day

This post was originally written for inclusion on the Virginia-Highland Civic Association website on June 14, 2013:

Given all that our fathers have endured over the years; endless games of catch, Christmas Eves spent assembling a variety of gifts (with instructions in German), forced politeness toward dates with odd hairdos, and teaching us how to parallel park, Dad clearly deserves royal treatment. So on his day, let's give him what he really wants: the chance to relax, have fun and, to top it all off, enjoy a big juicy steak that he has grilled to his exact preference.

So what better Father’s Day gift than grilling tools or even better a new grill. And, what better place to shop for grills and accessories than our neighborhood Intown Hardware? With a selection of Weber grills and grilling equipment, there is something for every Dad. Intown Ace Hardware also carries the full line of Big Green Egg cookers and accessories. Resident grillmaster, Phillip Ramsey, is a proponent of the Big Green Egg for its versatility; “You can cook almost anything on an Egg. You have the ability to control the temperature far better than any other grill on the market.” An added benefit to cooking on a Big Green Egg is that you don’t heat up your kitchen on a hot summer day. His favorite example of the Egg’s flexibility is a grilled chocolate pecan pie:

• 1 cup dark corn syrup
• 3 large eggs, beaten
• 5 tablespoons unsalted butter, melted
• 1 cup firmly packed light brown sugar
• ¼ cup bourbon
• 2 tablespoons all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 (9-inch) pie shell

Set the Egg for indirect cooking with the Plate Setter, legs down. Preheat the BGE to 400°F.

Using a wooden spoon, mix the com syrup, eggs, butter, brown sugar, bourbon, and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell.

Place the pie plate on the Plate Setter. Close the lid of the BGE and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pecan pie from the grill and let cool completely, and then refrigerate.


Don’t have a Big Green Egg? Don’t despair! You can bake the pie in a traditional oven for your Dad or you can try pecan hand-pies that can be cooked on a traditional grill.

For tips on selecting the perfect grilling equipment for Dad, head over to Intown Hardware and chat with Phillip or  visit the Ace Hardware’s online Guide to Grills and Outdoor Cooking.

Roasted Rhubarb Semantic

We enjoy word games. Puns, rhymes, limericks even spelling contests; we love them all. So this recipe represented a challenge for us. We had a lengthy debate about what the resulting fruit conglomeration should be labeled. Is it a conserve or compote? What is the difference between jam and preserves? Is it fruit butter? How about marmalade?

So here goes:

• Conserves are made by cooking dried fruits and nut and have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.
• A compote is made with whole fruit cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins.
• Jam is a thick mixture of fruit, pectin, and sugar boiled gently until the fruit is soft. Recognizable pieces of fruit are still visible in the mixture. Jam can be spread easily and makes a good filling for cakes and donuts.
• Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency; these types of spreads are not always translucent and are often opaque. Fruit butters are best used as a spread and a filling. A jam that has been pureed to be ultra-smooth could qualify as a fruit butter.
• Preserves are a cross between jelly and jam. Preserves have visible chunks of fruit surrounded by jelly, but are not as thick and opaque as jam.
• Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.

So what is the answer? The sweet fruity goodness would not be considered a conserve because the rhubarb is fresh not dried. It is definitely not a jam or preserve because no pectin is used in cooking, and it is not marmalade because while rhubarb is very tart and acidic, it is a rhizome and does not come from a citrus tree. So the verdict is compote or fruit butter, and since the mixture is smoother than the definition of the word compote connotes, we are officially calling it:


Roasted Rhubarb Butter

• 2 pounds rhubarb, trimmed, chopped into ½-inch pieces
• 1 cup brown sugar
• Zest of one lemon
• Juice of one lemon

Preheat oven to 350°. Combine rhubarb, brown sugar, zest and lemon juice in a medium baking dish or ovenproof skillet.

Roast until rhubarb is very tender and juices are syrupy, about 45 minutes. Check about halfway through cooking; if the top looks overly dry, stir the rhubarb mixture and return to the oven.

Remove the dish from the oven and allow to cool. The juices will retreat and thicken as the mixture cools. At this point you have two options: place the butter in a jar(s) and refrigerate or you can puree it until completely smooth before moving to jar(s) and refrigerating.

This delicious condiment is amazingly versatile! You can serve it with toasted bread for breakfast or as a topping for cheesecake or ice cream. When mixed with some chilies, caramelized onions and ginger, it makes an amazing relish for roasted pork or chicken.

Blogger Dilemma and a Toasted Croissant with Honey Butter

Last evening, I attended my first Atlanta Blogger Meetup at Gordon Biersch. The guest speaker was Dan Morris of Letterswithdan.com. The focus of the session was to “Build a Blog Empire Through the Power of Leverage, Repurposing and Passive Income.”

With comedic timing, Morris explained the importance of viewing your blog through an income-based lens, stating “Bloggers must be repurposing time, systematizing and measuring to grow successfully.” It takes a good use of time to optimize and monetize a blog into a business that's a thriving interest. Morris encourages bloggers to determine their target audience, build a fan base and to post every day to improve your presence in search engine indices.

After spending some time reviewing keywords, updating meta tags and investigating a multitude of SEO options to improve our blog’s authority and page rank, I came to the realization that this could become a full-time job in and of itself. So in considering this dilemma, I had an epiphany: “It’s the content, stupid.”

Before relating the reasoning behind this slogan, however, I am recommending a contemplative snack. My new favorite treat is a pan-toasted croissant served with honey butter and a hot cortado.

Honey Butter

• 1 pound butter, softened (but not melted)
• 1/4 cups honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Place the butter into a mixing bowl and beat at low speed, using the whisk attachment to whip the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat for about 5 minutes until well combined. Remove butter from bowl and spoon onto parchment paper or plastic wrap. If you can wait for it to chill, roll the butter into a log and refrigerate for 2 hours. If not place the butter in the freezer for a few minutes while you toast the croissants.

Pan-Toasted Croissants
Take a good croissant and slice it in half lengthwise (along the equator). Place the croissant halves, cut-side down on a preheated, lightly buttered griddle or heavy skillet and toast over medium-high heat. When the cut-side is toasted to a light golden brown, turn the croissants over and toast the second side.

Now, with snack in hand, I hope you can follow my thought process. First of all, anyone who thinks that blogging is a lucrative occupation is sadly mistaken. Yes, there are a few success stories, but the vast majority of bloggers barely recover their costs (time, internet fees, ingredients, etc.) Food bloggers typically include a recipe with their posts which requires additional time to prepare the dish(es) and take photos.

We started this blog to chronicle our cooking adventures both for ourselves (so we could remember what we did to make a certain dish) and to record recipes and techniques for our two sons. As friends and family learned of the project, the blog snowballed into the site you see today. And while we have received some good publicity and even a few awards, the blog has always been about cooking good food (for Dom) and the catharsis of writing about it (for me).

During Bill Clinton’s 1992 presidential campaign, his campaign manager, James Carville coined the phrase, “It’s the economy, stupid” to keep campaign workers focused on the issue. For our purposes, I have revised the saying to “it’s the content, stupid.” So while Dan Morris advocates the concept that “just because you started your blog as a hobby, doesn't mean you can't make it your full time profession," we have adopted the reverse philosophy. Rather than sacrifice our lifestyle for the blog, the blog must sacrifice for us to maintain our lifestyle. Thus dear readers, we hope you will be content with our blog just the way it is as we continue cooking, eating, enjoying each other’s company and occasionally writing about it.

Strawberry Gelato Glee

What is it about strawberries that makes you break into a smile? Is it the vibrant red, heart-shaped fruit or the bright green jester-like cap with its fingers that seem to wave merrily at you?  So perhaps you can envision the ear-to-ear grin when my adorable neighbors arrived at my door carrying a brimming bucket of freshly-picked strawberries!

After gorging myself on the juicy little devils, I decided that the only thing better than fresh strawberries might be strawberry gelato. The word gelato means ‘frozen‘ in Italian, which does little to describe the ultra-smooth texture of the frozen dairy decadence that is authentic Italian gelato.

Gelato usually has less fat than traditional ice cream because the ratio of milk to cream is much higher than in ice cream which results in less taste and texture of fat to coat your palate. Also, traditionally there are no eggs in the gelato base, so the gelato highlights the flavor of what’s been added like chocolate, coffee, or in this case: strawberries.
 

• 3 cups fresh strawberries, hulled and sliced
• 2 cups milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup heavy cream
• 2 teaspoons lemon juice
• 1 tablespoon vodka

In a heavy saucepan, add milk and stir in sugar and cornstarch and whisk to make a thin slurry. Heat over medium heat until the gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl and stir in heavy cream. Place the bowl over ice and allow to cool, stirring occasionally. The mix will continue to thicken as it cools.

Place cleaned strawberries in a food processor and pulse to desired consistency. We like to actually see some the fruit in our gelato, so we leave the fruit a bit chunky.  Add the fruit, lemon juice and vodka to the gelato base and chill for 3-4 hours.

The berry picker taste test... 

Add the chilled gelato mixture to an ice cream maker and process according to manufacturer's instructions for the machine. When the gelato is well frozen, transfer it to a container. Cover; freeze until firm, at least 3 hours and up to 2 days. The vodka should prevent the gelato from freezing completely solid, making it easier to serve.

Because the storage freezers used for holding gelato in Italy tend to be kept a few degrees warmer (up to 10 degrees F) than those in U.S., it is better to let the gelato sit out for a few minutes before serving. When gelato is less-cold, your mouth does not get ‘frozen’ and you can taste the flavors even better.

SERV'n Up Black Bean Burgers

Photo credit: SERV International

We know you have seen the commercials with the beautiful actress who implores you to donate a dollar to feed a family for a day. If you are like us, you have always wondered how that could be possible. Enter SERV International, an Atlanta-based, non-profit organization that provides meals for impoverished nations through donations. They have created a way to nourish a person for an entire day for only 5 cents. The SERV 1 Feed 1 project distributes dehydrated meals in which one 8-ounce serving can satisfy a person's hunger for a day. To date, the project has distributed more than 5 million meals in Kenya, and over 1 million meals in the Dominican Republic.

You might be able to imagine our curiosity when we were challenged by the Association of Food Bloggers to participate in the SERV’n It Up Contest to come up with a creative recipe featuring SERV International‘s life-sustaining vegetable blend. The meal packets come in a dry form that when mixed with water and heated, provide vital nutrients to starving individuals. The mixture contains de-hydrated potatoes, rice, fortified textured vegetable protein, caramel color, zinc oxide, ferrous sulfate, niacinamide, calcium pantothenate, vitamin B6, riboflavin. vitamin B1, vitamin A palmitate, vitamin B12, carrots, and onions which provides 680 calories per serving. SERV International provided us with a generous supply of the mix (enough to prepare 8 servings) to craft an enticing recipe.

With the summer season heating up, we thought the mix would make a wonderful vegetarian burger that could be enjoyed by kids and adults alike. Black beans are a healthy addition which improves the color and texture of the patties.

SERV Black Bean Burgers

• ¼ cup SERV vegetable mix (or substitute 1 cup cooked rice)
• 1 cup water
• 1 can (15-ounce) black beans, rinsed and drained
• ¼ cup quick-cook oats
• ½ medium onion, coarsely chopped
• 1 small green bell pepper, seeded and chopped
• ¼ teaspoon ground cumin
• Coarse salt and ground pepper
• 2 tablespoons corn starch
• 1 tablespoon extra-virgin olive oil

Combine SERV vegetable mix with water and bring to a boil. Reduce the heat and give the mix a good stir then cover and simmer over low heat for 20 or so minutes. Once tender, remove from heat and allow to cool. Once cool, drain the mixture well in a sieve, patting with a paper towel to remove excess moisture if necessary.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and peppers, and reduce the heat to medium, and cook until they are translucent and softened. Add the garlic and cook until it is fragrant, about 30 seconds.

Drain the canned black beans, (again making sure they are drained very well) and place in a large mixing bowl.  Using a potato masher or fork, mash the black bean mixture roughly, so that some black bean chunks remain. Add drained SERV vegetable mix, quick oats, cumin, sautéed onions and peppers, and blend together. Taste and adjust flavor with salt and pepper.

Dust your hands with corn starch and divide the bean mixture into 4 balls. Flatten the balls down to form burger patties. Dust a little corn starch on each patty; not too much, just a sprinkle. (You can freeze the patties at this point in a single layer in air tight containers).

Heat 1 tablespoon of oil in a non-stick skillet and place 2 burger patties on the skillet. Cook for 1-2 minutes on medium-high heat on each side. Remove when a crispy golden crust forms on both sides. Add more oil to the skillet and fry up the other 2 patties. Serve the patties as you would any burger on your favorite buns with ketchup, mustard and relish.

SERV International is doing amazing things to help feed those in need. You can help by visiting http://servone.org/serv1feed1 to donate, and by spreading the word about these lifesaving meals on Google+, Facebook, and on Twitter at hashtag #5centmeal.

The Mighty Meatball

Sometimes the most obvious things in life are the easiest to overlook; such is the case with the family meatball recipe. When Dom was stopped in the hallway at work by a co-worker and asked where she could find the meatball recipe, it became clear that that we had not shared our procedure with our faithful followers. So, we immediately sought to remedy the situation. Thus, without further ado…

We make meatballs in large batches and freeze them. Of course, you could use the pre-cooked meatballs in a variety of other recipes, but we never do. Ours go directly from the freezer and into our weekly batch of also-made-from-scratch pomodoro. The real trick is to allow the meatballs to cook in the sauce for hours (yes, plural) to allow them to fully absorb as much moisture as absolutely possible.

Now, if you want to try heaven on a bun; plop a few juicy meatballs on a toasted hoagie roll, top them with mozzarella, broil until the cheese is bubbly and brown, and then (after wiping the drool from your chin) devour them, being careful not to burn the roof of your mouth on the gooey cheese and hot meaty goodness!

• 4 lbs. ground meat (a combination of beef and pork is optimal)
• 1 ½ cup fresh breadcrumbs, can be stale but not toasted
• 1 cup Parmesan cheese, grated
• 2 eggs, beaten
• 1 cup milk
• 2 cloves garlic, minced
• 1 tablespoon Kosher salt
• 1 teaspoon black pepper, freshly ground
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

Preheat oven to 425 degrees F. In a large mixing bowl, combine eggs and milk. Next, incorporate breadcrumbs, cheese and spices and then gently mix in ground meat. It is best to fold the ingredients together by hand resisting the urge to “squish” the mixture. Too much mixing makes the meatballs gluey and dense. The idea is to handle the meatballs as little as possible.

Line a baking sheet with parchment paper. Using a spoon, (we use a cookie scoop which looks like a small ice cream scoop) gently form uniform-sized orbs and place about 2 inches apart on the lined baking sheet. You can use your hands to shape the meatballs, but remember the more you handle them the tougher they get.

Bake for about 15-20 minutes or until just cooked through. The baking time will depend on the size of your meatballs. To quote Dom, “They should look like the moon; round and gray.” While “gray” may sound unappetizing, you do not want to over bake the meatballs since they will cook even more in the final preparation.

Allow the meatballs to cool before using. This allows the juices to retreat and be absorbed by the breadcrumbs. Then you can use them or freeze them. They will keep for up to 2 months in the freezer, but ours rarely last that long.

Live a Clean deliberateLIFE

In the new world on digital media, there are a cacophony of e-magazines designed specifically for ipads and e-readers. With the ability to embed moving graphics, video content and zoom features, digital magazines are truly an enhanced experience. Yet, even the glitziest of widgets cannot overcome lackluster content and writing.

Imagine the surprise to find a digital magazine that is not only candy for the eyes with well-written articles spanning a diverse spectrum of topics. Chock-full of articles, deliberateLIFE magazine is focused on inspiring people to live well and make intentional choices about how they should best spend their time and money, engage in their communities, and understand global issues.

The most recent issue of deliberateLIFE is an ode to the wonderful months of summer and the great outdoors. The Perspectives section features recollections of and reflections on happy memories of summer; the Kids Corner includes a variety of activities to help students to learn to live a purpose-driven life; the Travel section gives a window into Cambodia with its rich and complex cultural history; and, the Daily Life section offers tips for being a conscientious consumer of summer produce, ideas for memorable, yard- to-table summer soirees, recipes for “cruelty-free” cocktails, and recommendations for safe, natural spring cleaning products like lemons:

• The juice from this acidic fruit cleans hard water deposits and soap scum easily. 
• To create a cleaning paste, mix lemon juice with baking soda. Use the paste to remove odors from cutting boards, and to shine copper and brass.
• Cut a lemon in half and sprinkle the top with salt. Use it to scrub dishes and plates.Lemon juice acts as a bleaching agent for removing stains as well.
• Drop used lemons and peels into the garbage disposal to clean the blades and freshen the kitchen air.

To get a sneak peek at the magazine, visit the deliberateLIFE blog. The deliberateLIFE Magazine is published six times a year and the ipad app is currently free through the iPad Newsstand. Once you have  downloaded the app, it will be visible in the iPad Newsstand and then you will see all available issues. Choose to download a single issue for $3.99 or subscribe and receive a reduced price-per-issue. Subscribers also have access to exclusive content provide throughout the year.

From the daily commute to the food you eat, you will find ideas about everyday things that you can do to live a more healthy, engaged, globally- conscious, deliberate life.

Make-it-Parve Spring Pea Soup

We consider ourselves very lucky to have been given the opportunity to review the new cookbook, The New Jewish Table, by Todd and Ellen Kassoff Gray of Washington, DC's Equinox Restaurant, While the internet provides us with thousands of recipes just by using a few keystrokes, it cannot replace the touch and the feel of a cookbook especially one with gorgeous pictures of the featured dishes.

Every cookbook tells a story and Todd and Ellen tell theirs in chatty, interview-style at the beginning of each recipe. Their stories and memories are peppered throughout the cookbook. The table of contents and recipes in the cookbook are organized by season and then by meal (e.g. brunch, starters, lunch, dinner, sides, desserts). Each recipe is also labeled in one of three categories: meat, diary, mixed and parve.  The ingredients are separately delineated and listed in the order they are used in the cooking instructions which are clear and easy to follow.

There are two sections at the end of the book. The first is a Holiday Menu section with menus for the four most important Jewish holidays followed by a Chef’s Appendix with recipes for spice blends, sauces and condiments as well as techniques used elsewhere in the cookbook. Many of the recipes have an endnote explaining how to make the dish parve so that it can be served with other dishes in the book.  And when it comes to cookbooks, the phrase “a picture is worth a thousand words” is most fitting.  A majority of the recipes in this cookbook also include a beautiful full-color photograph of the completed dish.

When we saw lovely, fresh petit pois in the market, we knew we would have to try the Gray’s fresh pea soup from the Spring section of their cookbook to try! The resulting soup was delicious. With the fresh green smell of spring come from the pot, it was impossible to resist skimming a small cup before allowing the mixture to chill as recommended in the recipe. Even warm, the smooth, creamy, bright green soup looked and tasted like the essence of spring. This will definitely be a repeat performance.

Early Spring Pea Soup
(recipe used with permission of St. Martin’s Press)

• 1/4 cup canola oil
• 1 medium yellow onion, minced
• 1 large garlic clove, minced
• 1 pound fresh or thawed frozen shelled English peas
• 6 cups vegetable stock
• 1 teaspoon salt
• 1/16 teaspoon freshly ground white pepper
• 1/2  teaspoon sugar (if needed)

For Garnish: 

• 2 cups fresh or thawed frozen shelled peas
• 1/4 cup creme fraiche or sour cream (optional)
• 4 mint leaves, very finely and neatly diced

Heat the oil in a medium saucepan over medium heat. Stir in the onions and garlic. Sauté until the onions are shining and garlic is aromatic; about 3 minutes. Add the peas, vegetable stock, salt, and pepper. If your peas are sweet you shouldn't need the sugar, but sugar will boost the flavor, so if you need it, stir it in now. Bring the soup to simmering, lower the heat to low and let the soup simmer until the peas are tender; about 20 minutes.

Working in batches, transfer the soup to the container of a food processor fitted with a metal blade and process to a smooth puree. Pour the soup through a fine mesh strainer into a medium bowl. Cover and refrigerate until chilled and you are ready to serve it; at least 60 minutes (you can alternatively place the bowl over another bowl filled with ice). Taste the soup and add more salt or pepper to taste.

Blanch the peas for the garnish. If using fresh peas, bring a medium pot of water to boiling over high heat, add the peas, and cook until crisp-tender; 2 to 3 minutes. Drain in a colander and rinse under cold water to stop the cooking.

To serve, ladle the soup into individual bowls and top each with some blanched peas, 1 tablespoon of creme fraiche, and a sprinkling of mint.

To Make it Parve: Omit the sour cream or creme fraiche garnish to make the dish dairy-free.

This cookbook would be a wonderful addition to any cook’s bookshelf. The recipes which are versatile and diverse will appeal to any home cook not just those of the Jewish faith. While we are not Jewish, we found the book wonderfully informative and laid out in such a way as to make it easy to understand and prepare a meal for Jewish friends and family members. This 352-page hardcover cookbook is available from the publisher, St. Martin’s Press as well as Amazon and Barnes & Noble.

Treat Mom to the Perfect Brunch

Each year, we all do our best to spoil our Moms on the day named just for her. We lay plans to let her sleep late and make her breakfast in bed. This year, why not go a step further and plan a brunch for the whole family replete with breakfast and lunchtime favorites accompanied by cocktails to complement the offerings. If you’re new to planning a brunch and would like to make your own this weekend, here are a few ideas that will make your brunch a treat worthy of Mom.

Eggs:
Eggs are the staple to brunch menus. Whatever you decide to cook, always include an egg recipe as either the main dish or a side dish. However, making eggs doesn't necessarily mean you have to be satisfied with the common scramble. Be creative! There are several ways you can dress up your eggs.

Herbs are a marvelous addition to accentuate their flavor. Parsley, cilantro, dill and tarragon are all good choices. One of the most common mistakes one can make when making eggs is to overcook them. Depending on how you’re making them, the perfect eggs will be creamy and buttery to the touch. A technique you can use for the perfect eggs are to turn off the burner as soon as they appear slightly under cooked  They’ll finish cooking as they rest on the pan. Another trick for better eggs is to add about a tablespoon of water into your egg mixture. This will make them airy and fluffy. Other egg dishes that lend themselves to a brunch buffet are frittatas, eggs benedict, omelets or even a south of the border classic like huevos rancheros!

Meats and Veggies:
Meat always makes an appearance at brunch. Europeans commonly serve platters of cold cuts and cheeses as part of their typical breakfast buffets.Whether it’s bacon, sausage, chorizo, pancetta or ham, meat is always a binding element that brings veggies (like red and green pepper, tomatoes, potatoes, mushrooms, or onions) and eggs together. Meat and veggie skillets are popular side dishes for brunch, providing a savory and salty contrast.

Crepes, Waffles and Pancakes:
Another component for a successful brunch is to have breads and pastries that will contrast the hearty taste and texture of eggs. Most common brunch ideas for batter-made foods are crepes, waffles or pancakes.

Waffles and pancakes are probably the easiest to make, nevertheless the bad execution of said dishes could make them chewy or tough. A tip to keep batter from becoming dense in the pan or oven is to hold back from over mixing. The more you beat the batter the denser they’ll be, leaving you with thicker but tough pan-fried dough.

Fruit:
There is nothing more spectacular than fresh seasonal fruit to complement any brunch table! Strawberries, blueberries, a selection of melon and even pineapple are delicious on their own or served atop your pancakes, crepes and waffles.

Beverages:
There are a variety of drinks that will both quench your thirst and enhance your brunch menu. Freshly squeezed orange or grapefruit juice are popular favorites. These also make delicious mixers for brunch cocktails such as mimosas or grapefruit sparklers. Bloody Marys are another common brunch beverage and our personal favorite is a Creole version:

• 4 oz. tomato juice
• 1 ½ oz. vodka
• 1 tablespoon Creole mustard (we use Zatarain’s)
• 1 teaspoon prepared horseradish
• 1 dash of Worcestershire sauce
• Hot sauce to taste (we prefer Louisiana brand)
• Lime wedge for garnish
• Pickled okra (or any of your favorite vegetable condiments)

Combine all liquid ingredients in a cocktail shaker with ice. Pour into your favorite glass and add lime wedge and pickled okra.

By planning ahead and getting a little creative, you can start Mom’s day with a treat she will never forget!

Originally posted 5/7/2013

¡Hola Horchata!

The traditional Mexican version of this ancient beverage is made with rice. It is always spiced with cinnamon sweetened and often flavored with lime. This drink can be found in most Mexican restaurants and is often sold by street vendors in Mexico  City. There are many tasty variations to the recipe, but they all come back to the same basic premise of a creamy, yet light drink that goes down very smoothly.  It has very pleasant cinnamon and vanilla overtones and a sweetness that is subtle and not overdone. Since it does not contain dairy, it will not spoil as easily as milk. In fact, rice milk is made using the same process as horchata with the omission of cinnamon.

Rembrandt's "Boaz Casting Barley into Ruth's Veil," c. 1645

The word "horchata" derives from the Latin word  hordeum which means "barley." At one time, barley was the world’s most prestige grain; the further back you go in history, the more important it was. Barley bread was eaten by Plato and Aristotle in ancient Greece and was the bread of the Bible. It would also have been familiar to Confucius in 500BC. The original horchata was the most venerable of grain drinks: barley water. Over time indigenous chufa (also known as tigernut) was substituted for the barley in Egypt.

The drink made its way to Spain. When the Spaniards brought the drink to Mexico, the natives used locally grown rice to make the drink. Horchata is sometimes made with melon or squash seeds as well. The rice, nuts or seeds are ground and mixed with water to make a milky-looking agua de fresca.

Horchata is quite well-suited for extinguishing the occasional fires that are ignited by fiery Mexican food.  It is especially complimentary to all types of savory dishes including a local favorite of fresh, hot tacos cloaked in spicy pineapple salsa.

• 1 cup long grain white rice, rinsed
• 4 cups water
• 2 cinnamon sticks
• 1/3 cup sugar (or more to taste)
• 1 1/4 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon, plus more for garnish

Wash and drain rice. Combine rice with cinnamon sticks in water and soak overnight in the refrigerator.

After the rice has soaked for a minimum of 8 hours, preferably overnight, discard the cinnamon sticks and pour rice, half of the soaking water, sugar and vanilla into a blender while reserving the unused soaking water. Blend rice on low for 3-5 minutes until well blended and finely ground. Pour the blended rice mixture through fine mesh sieve two times, and then through cheesecloth one more time to remove all gritty bits of rice.

Pour the strained rice water mixture into a pitcher adding the reserved soaking water and stir well to combine. Add more sugar if needed, to taste. To serve, pour over ice and garnish with ground cinnamon and a lime wedge, if desired.

Olé Pozolé

This post was originally written for inclusion on the Virginia-Highland Civic Association website on May 1, 2013:

Tucked away behind some of the neighborhood’s more raucous eating establishments is one of Virginia-Highland’s hidden jewels, Pozolé Restaurant. This family friendly eatery is named after a Mexican specialty made with hominy (alkali-treated corn) and is served on special occasions. “Party soup” seems to be a good depiction of this restaurant’s kitschy, rustic décor and affable staff.

The bold cantina-style offerings range from plates of Chiliqules to al la carte salsas, tacos and quesadillas which truly provide something for every appetite. A kids’ menu illustrated by a staff member features kid-friendly eats and activities which, along with craft paper on the tables and plenty of crayons, keep fidgety youngsters (and parents) occupied. Their freshly prepared pineapple salsa is just one example of the mild yet flavorful fare that can be enjoyed by kids as well as adults. They gladly shared the recipe with us:

Pineapple Salsa

• 2 cups grilled pineapple, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, de-seeded and finely diced
• ½ bunch cilantro, finely chopped
• 1 red onion, finely diced
• ½ teaspoon salt
• ¼  teaspoon ground black pepper
• ¼ cup pineapple or lime juice

Combine all ingredients in a mixing bowl and mix together well. Refrigerate until ready to serve with crispy tortilla chips or as a compliment to grilled fish, chicken or rice.

Pozolé is well known for their sociable, artsy staff headed by Manager Susannah Aaron who is fiercely protective of her younger patrons. She censors both the jukebox and the large television in the main dining area during family time. As the evening wears on, however, the clientele and the atmosphere mature as dating couples and late night roisterers enjoy Latin noshes and margaritas at the Tequila bar.

To celebrate Mexican heritage and pride, Pozolé (along with Creative Loafing and Limerick Junction) is hosting the 6th annual Cinco de Mayo Block Party which begins at 2:00 pm on Saturday, May 4th with face painting and balloon artists. “Cinco en Cuatro” will also feature bands Rocksploitation, Unzipt, Lunatics and others both inside and out. For more information, visit http://pozolerestaurant.com.