Sass & Veracity

Vegetables Galore!

One of the difficulties that arises when I cook is not being able to find particular ingredients.  Most often, the item is one of a few featured in a recent issue of a food magazine I enjoy, and because the content is seasonal, one would believe that finding those ingredients might be easier.

Unfortunately, it isn't true, and when it comes time for me to cook something new, I have to drive to several stores to find what I'm looking for -- if I can find it at all.  When I am able to locate that one special ingredient, I'm left wondering where it was grown, and by whom, annoyed that most often, it isn't from anywhere near San Diego.  Thankfully, I have a new venue to track down those one of a kind ingredients when it comes to fresh fruit or vegetables:  Specialty Produce.

Last week, I had the opportunity to visit Specialty Produce and tour their facility in Middletown, an industrial sort of neighborhood relatively close to the airport and downtown.  It's a bustling place where employees are either wheeling unique merchandise through the warehouse, or monitoring phones and computers taking orders from local chefs and other merchants.

Here was finally a place I could get chervil, or purslane, or chanterelles when no one else has them.  And there's a great section with produce from area growers with items I've never seen before -- like Red Frill Mustard and Watermelon Radishes.  It was like being in a candy shop when you're a veggie lover like me -- the only drawback is that one can only purchase so much fresh food and still be able to enjoy it within the next day or so.

The best way to utilize this great San Diego resource if you're an avid home cook like me is to check out what's in stock using their website.  It will tell you not only what's in stock, but what's in peak season and at the height of quality.  Nutritional information is also available which is something I always keep my eye on.

Along with the mustard and radishes I mentioned above, I brought home Black Kale, Yellow Foot Chanterelles, Green Garlic, Oro Blanco Grapefruit, and some cute little Hauer Pippin from Windrose Farm in Paso Robles.

Oh the fun I've had cooking with this food...

Mama Mia! Greek Night In

There's a Greek bistro not too far from where I live called Apollonia.  It rates as one of the casual places I've enjoyed locally whose food has had me thinking about it long after I've eaten there.  Maybe it's because I don't eat Greek food very often, and so my weary taste buds long for something unique.  Or, it could be that the food is just plain delicious.

Valentine's week (and I have to call it that since my husband treated me to days of lovely surprises) one of my gifts was dinner at Apollonia.  Ohhh, the hummos and the dolmathakia.  The spanakopita and tyropita.  The souvlaki.

Sheer heaven.

Clearly, there was a Greek dinner in the works for us at home after this, and I decided that since the Academy Awards was rapidly approaching, I'd spend the day in the kitchen cooking and watching what my husband calls my "pre-game show" of all things Oscars:  gowns and botox lips, padded rumps and tatooed eyeliner.  You've got to love Hollywood at least once a year.

No sooner had I begun the prepping than my oldest son called to ask what we were doing.
"Watching the Oscars and eating Greek food.  Why?"  I asked.
"Because I'm coming over," he told me and with a quick "See Yah," he hung up leaving me with my list of what to chop when and Mama Mia running through my mind.  Not the movie -- the song.  Well, actually, both.

The connection?  My son is a huge ABBA fan and my husband and I are pretty sappy over the movie, too.  I know.  You can think what you will, but since I was actually around when ABBA's songs routinely blasted from my car radio, I can be sappy about them if I want.  Besides, who can resist the amazing cerulean water in the film and seriously hunky Pierce Brosnan belting out, "So when you're near me, darling can't you hear me...SOS...The love you gave me nothing else can save me SOS!" to an I want to look like that when I'm 60 Meryl Streep.

Ahhhh....

I see a Greek island vacation in my future. 

But in the meantime, I'll settle for homemade hummus, Briami, and Chicken Souvlaki from Peter of Kalofagas.  With ABBA, of course, and this does involve a bit of dancing barefoot without warning.

I've been singing ABBA tunes all day every day for weeks.  In the car, at the grocery store...

Mama Mia.  Here we go again...

I just need a sailboat.

Salad with Roasted Butternut Squash and Hazelnuts

The weather here has been remarkable for the past few days with temperatures reaching nearly 80.  Blue skies stretch on forever, and because it's so dry, visibility is about as clear as I've seen it in a while.  I've had the patio door open during the day, and a few windows open at night to move the air around and keep the house from getting stuffy.

But wonder of all wonders?

I actually got off my rump and went for a walk today, pounding the asphalt of my old route back and forth through the neighborhood across the street -- the one that affords me a breathtaking view of the San Diego skyline, Mission Bay, and the beach each time I make it to the end of a street.  Down the hill and back takes me about 45 or 50 minutes, and I'm proud to say that although I haven't walked for more than a month -- make that two --  everything seems just fine.  No aches or pains -- yet.  When I got back home, I put a salad together just for me.

Although I finally broke down yesterday and went to the grocery store for some produce and other necessities, I did have half a butternut squash in the fridge left over from the scarlet runner bean soup I made last week. 

Wait.  Squash in a salad? 

That's what I thought until I saw the piece in next month's issue of Food & Wine in "Six Hearty Winter Salads."  The Butternut Squash Salad with Hazelnuts had my name all over it.  And if you're too chilled about the prospect of a salad in the wintertime -- it's a warm salad.

How can you refuse?  Mumbling about not liking squash doesn't count.

 

Steak and French Fries

I've had a little challenge going for myself since New Year's Eve.  To be a tad more frugal during the month of January, I'm avoiding grocery stores and working through what we have in the fridge and the pantry.  To be fair, we all did just safely escape the most food-laden time of year, and I did have a house full of guests, so that means we were very well stocked and I so I have quite a bit of residue.

But it's January 9th and I haven't been to a grocery store for anything.  That has to be a new world record for me.  Seriously.  Going to the grocery store is like entertainment to me, but when I go, I not only purchase what's on my list, I purchase other items that strike my fancy because let's face it:  one can never have a pantry that is too well stocked, right?

The only problem is, the menu is getting a little heavy on the carbs, and when that happens, I crave beef.  Not a hamburger.  Not pieces chopped for a stew.  Nothing with a sauce or that's been marinated.

Steak. Just plain old steak.

So I rummage around in my freezer knowing there's something in it to take care of my craving, and because I'm not Martha, I need improvement in the "buy in bulk on sale, split up and freeze for later" department, so don't always mark my packages.  I am improving, however.  Sometimes, different cuts of beef surface, or the three of us split one if it's a decent size. But it makes no difference to us, because it's steak.

And what could go better with steak than fries?

Have you ever made your very own Pommes Frites?  It's Friday.  Why not turn your kitchen bar into a French Bistro tonight?  Come on.  Liven things up a bit and think of all the money you'll be saving instead of going out.

You could even end up with a bit o' romance in the process. 

Scarlet Runner Bean Soup with Vegetables

I love beans.  I always have.  Although you might catch me sampling the piquant flavors of a great baked beans recipe at a barbeque, I'm more of a straight bean sampler.  Someone who enjoys the texture and taste of a big pot of beans without too many other flavors interfering with that of the bean -- not all beans, but most, and I've sampled quite a few.

I'm always on the look out for ingredients I've read about or wanted to try, and when I spot one in the market, it does go in the basket.  There are no particular plans for its use, but I know there will be at some point in time.  This does cause problems in my pantry at times, but at others, it comes in quite handy.

Like now.

Beans are one of those thrifty, stick-to-your-ribs kind of meals that is also very good for you.  And since everyone seems to be thinking about health after the sweet laden holidays, and perhaps trying to recover from the sticker shock as well, beans are perfect.

I swear my shopping cart left skid marks on the floor when I saw the package of heirloom scarlet runner beans.  They were enormous and mottled in color, and until that point in time, I'd only imagined them in full summery scarlet bloom growing chaotically on a picket fence -- like sweet peas without the varied pastel colors.  I swear I didn't know the plant actually produced beans that could be eaten, but I've never been much of a vegetable gardener, unfortunately.

The package didn't appear to hold that many beans, so I didn't hesitate to prepare the entire bag for the three of us.  Meatless Monday has turned into meatless Tuesday and Wednesday lunch, and yes, there is still enough to share.

Definitely cost effective, but also full of nutrients, like vitamin B-17 which is believed to be a cancer-fighter.  They're low in saturated fat, and can help reduce cholesterol and triglyceride levels.  It really is true that they're good for your heart just like that ditty goes.

And then there were those rutabagas...

Green Beans and Chantrelles with Fried Onions

Green beans go way back in my family.  And when I think of them, it's usually not the crispy sauteed with garlic and a few shallots way I routinely fix them now, but something that's a meal in itself:  A big pot of fresh green beans with quartered, unpeeled potatoes, and lots of onions, sauteed in bacon fat, and then stewed slowly until the mixture is somewhere between a soup and a stew. We ate it for dinner, and I can imagine that it most likely was light on my mom's wallet.  It wasn't a favorite, but I wasn't allowed to mention that part because it was food.

I have found a happy medium for dinner now, occasionally.  Especially during the holidays when someone expects "Green Bean Casserole."  You know the casserole I'm talking about, right?  The one developed by the Campbell Soup company in the 1950's  and made with Durkee's fried onions?  Yes, that recipe.

Because my family never ate green beans in a casserole, and we'd never have had our version of beans at a special dinner, I'd never tried green bean casserole until I was well into my adult years.  And when it was my turn to make it for a holiday meal, I did what I normally do -- alter the recipe. 

It had to be better if it was made with fresh green beans that still had a hint of crunch to them, didn't it?  And the creaminess had to be able to come from something other than a soup can.  Don't get me wrong.  If you've spent any amount of time reading here, then you know that I was raised eating very simple, wholesome food.  So, I played around with a fresh mushroom saute with caramelized onions, rehydrated mushrooms and used the broth, made a white sauce, added some garlic, but never quite got the flavors to blend well.  It always tasted like greenbeans with sauce on them.

A year ago, I saw a recipe in Saveur that I had to try.  The only problem with it was that I'd have to make crispy fried onions and couldn't imagine doing that on a busy holiday cooking day.  Who comes up with these ideas?  Clearly, someone who doesn't have responsibility for an entire meal.  The only problem is, even though I prepped everything the way the recipe read, I sort of forgot to think about the whole onion frying thing.  Oops.

Since then I've tried the recipe quite a few ways -- fried onions and no fried onions, and have found the flavors so nice, that a few shallots works just fine when you're too busy to mess with deep frying.

This year, since we're seriously out of commission due to construction, I'm in charge of green beans for Thanksgiving dinner -- and a bunch of other non-turkey items.  I'm going to fry the onions at home first, and store them in an airtight container to assemble the dish after the drive to my sister-in-law's house right before baking time.  I'll have to let you know how it goes since I am anything but the Queen of the Deep Fry.

Have green been casserole, will travel. 

Brussels Sprouts and Pistachios

I've always loved Brussels sprouts.  I guess the fact that my mother didn't cook vegetables in general until they were soft and grey helped.  The Brussels sprouts we had on our plates were most often whole, frozen, then cooked in a bit of water for a short time before butter and salt were added.  No nonsense, and flavorful -- if you're someone who enjoys a bit of a cabbage taste.

Brussels sprouts are a cruciferous vegetable and like broccoli, cauliflower, kale, bok choy, and cabbage, are extremely good for you.  Research has shown that specific types of cancer are less prevalent in individuals who regularly eat cruciferous vegetables -- or vegetables that contain sulphorous compounds, which contribute to their strong flavor.  I know that doesn't always encourage people to want to try them, but I believe that often, the reason people won't eat vegetables is because they've been prepared improperly, and they're not sure what they're supposed to taste like.

Recently, I received a variety of lovely nut and dried fruit products from Oh Nuts! to sample in recipes of my choice.  They sell an amazing variety of bulk items and gift products perfect for the holidays -- whether you're cooking, or making gift baskets.  Their Shelled Raw Pistachios are a perfect compliment to sauteed Brussels sprouts.

What you can learn from this recipe is that sauteed Brussels sprouts have quite a nutty flavor -- and not because of the pistachios!  If you're someone who's not thrilled about Brussels sprouts, this recipe will change your mind.  I know it.

Grass Fed Chuck Braised in Red Wine

You've more than likely heard by now, but the Foodbuzz Publisher Community was recently officially launched.  I've been with Foodbuzz for over a year now while they've been building their community, and in that time I can say that one of the nicest aspects of the community is the the number of great people I've met who also enjoy thinking about, planning for, and making food. There are other perks; surprizes come in the mail.  How did they know I was such a slob in the kitchen?  Thanks Foodbuzz!

A perfect example of the people who make the Foodbuzz community so worthwhile are Giff and Lisl who author The Constable's Larder.  Recently they sponsored a Low and Slow event where interested folks could submit as many recipes for braised food in a month's time as they wanted.  If you've tolerated my self-depricating sass long enough, then you know I'm constantly planning on thinking about considering the possibility of getting organized with my cooking.  Maybe.  Um, yes.  Since the Low and Slow event was fairly easy to plan for (only a link in the comment box was requested and how nice is that, I ask?) I thought I'd get an early start and submit several dishes.  Well. 

It's Fall everywhere but here, it seems, so I know people are looking for savory meals that languish on the stove and fill the house with tantallizing aromas while the cook cozies up with a flannel throw and a nice cuppa in the late afternoon.  I'm not sure what happened because I did make the food, I did take photos, but somehow I never wrote about any of them until the last minute and submitted one. Outside of feeling completely guilty (I've figured out it's my vocation...) I quickly submitted this recipe a few hours before the deadline and then slinked quietly back to my dark cave.

But guess what? I got an email from Giff buried in the eight-thousand junk emails I weeded through after returning from Las Vegas, and I WON!  I NEVER win anything.  Seriously.  That means I got to choose a cookbook which has already arrived and has already been lovingly oogled for all the savory braises I'll make.  Thanks very much, Giff and Lisl!  And because I honestly made this recipe for your event, I'll share it as well along with another.

There's nothing like a nice braise, is there?  How about a nice hunk o' grass fed beef with some root veggies and red wine?   Perfect for a pleasant weekend dinner and with nearly three hours of cooking time, definitely slow food.  

Spanish Meatballs & Garlicky Greenbeans

Have you been watching Spain:  On the Road Again?  When I saw Mario Batalli with Gwynneth Paltrow in the recent issue of Food & Wine,  I thought, huh.  Okay.  And then I looked at the recipes since that's what life is all about, right?  All that olive oil and garlic...potatoes and rice.

Mmm-Hmmm.

I have found out that at least in San Diego, PBS is running the series  in the middle of the night, so I have set my DVR and have begun to live vicariously through the Foodie Foursome which includes Mark Bittman and a lovely Spanish actress I've not seen before, Claudia Bassols.  Oh, to be cruising through Spain in a caravan of expensive German cars.  Hell.  Just cruising through Spain.  The countryside is gorgeous, and the cooking seriously simple.  I'm loving the entire experience.  In fact, I've ordered the book since my Penelope Casas' La Cocina de Mama has been getting quite the workout lately.

In fact, recently, we had meatballs and I'm left wondering why I never had meatballs when we lived in Spain.  There were meatballs?

I don't think Gordon Ramsay would yell too loudly at me over this one.  You know.  The chef who wrote the book I'm giving away if you've commented and sent in a recipe.  If you can't remember, then click the book on the left.  Time is seriously running out, and if I can't scrape together a decent spread to celebrate my 100,000 visitor which happened yesterday, well.  Get those recipes and photos in everyone.  Everybody needs another cookbook -- especially a big pretty one that's FREE.

Where was I?

Spanish Meatballs and Greenbeans, that's where.  It has comfort food written all over it.

Daring Bakers: Lavash Crackers and Nopales Salsa

Today is quite different than the past many months that I've posted.  Today marks one of the very few times that I've baked a recipe for the Daring Bakers that isn't classified as a sweet.  And even more importantly?  It's the first gluten-free recipe as well.  This month's challenge of Lavash Crackers has been hosted by Natalie of Gluten A Go Go, and Shel of Musings From the Fishbowl.  The recipe is from Peter Reinhart's The Bread Baker's Apprentice. 

I definitely have that post for you today,  but thought I'd put a local type of spin on it.  Seriously local. 

Ever had nopales?  These Lavash Crackers with garlic, crushed red pepper flakes, and cumin can really take on a substantial salsa...