From the Market: Organic Eggs

I'm not that big of a stickler for buying 100% organic food 100% of the time - it just gets to be too much of a strain on my wallet and can be really inconvenient at times. But there is one thing I absolutely always get organic: eggs! The difference is really amazing and you actually get more egg for your buck. Organic eggs are usually larger and more robust and naturally fortified with more Omega-3s; the yolks are a deeper, richer yellow and sometimes even a yellow-orange; the shells are slightly thicker, stronger, and less prone to crack. If you're not lucky enough to have your own chicken coop in the backyard, so many markets and stores carry them now that they are relatively easy to find. Remember: happy hens yield happy eggs.

Carbonara Linguine w/ Spinach

Ingredients: linguine pasta, organic eggs, heavy cream, mozzarella, black pepper, spinach, olive oil, kosher salt

* * * 

Thought I'd experiment with making a carbonara sauce the other night - a classic sauce made of a combination of eggs and/or cream and/or cheese (parmesan, pecorino, or mozzarella). Don't bother trying to make a lowfat carbonara version; that would be pointless! 

From the Market: Spring Veggies

* * *

Just a few things I snapped while at the Kensington Farmer's Market this weekend. So many spring vegetables are flooding the markets now! Artichokes, sugar snap peas, and asparagus to name a few...

Happy Easter! Coconut Cupcakes w/ Lemon Zest Frosting

Ingredients: coconut milk, dried unsweetened coconut, sweetened shredded coconut, vanilla bean, cake flour, cane sugar, egg whites, salt, lemon zest

* * *

I adapted these sweet treats from a recipe I found on epicurious.com for Coconut Cupcakes - just thought these would be perfect for an Easter picnic or dessert. Baking with coconut milk is something I've never done before and really enhanced the flavor of the cake (instead of the usual artificial coconut flavoring that tastes like suntan lotion). The recipe actually called for coconut cream instead of milk, but the only coconut cream they had available at the store had more preservatives and additives in it than coconut; I opted for the organic coconut milk instead. I also don't like baking with vanilla extract - the flavor is too pungent and sweet for me. I used real vanilla beans for this recipe, seeding a whole vanilla pod and adding it directly to the batter. 

The recipe for the frosting has been adapted from Martha Stewart's Whipped Frosting. I was looking for a lighter frosting, since I'm not big on frosting to begin with and a buttercream and/or a cream cheese frosting seemed a bit too heavy. This one appealed to me since it's basically just a meringue, made completely of egg whites and sugar. Again, she asked for vanilla extract, but instead I used fresh lemon zest which turned out much better. It's a great combo to go with the light, fluffy cupcake. Frankly, though, the frosting could've turned out a bit better - since it had a meringue base, it just really deflated and got slightly goopy toward the end. Better off using a cream cheese or buttercream for a better, stiffer texture.

Frittata w/ Spinach, Asparagus + Italian Sausage

Ingredients: organic, free-range eggs, Italian sausage, spinach, asparagus, garlic, olive oil, kosher salt and cracked pepper

* * *

Had some leftover asparagus and sausage from the last post and thought I'd throw together a nice frittata in my cast-iron skillet. Possibly the easiest, most versatile dish that you can make your own by throwing any type of filling you want into it. It can be served for breakfast, brunch, lunch, dinner, snack... served hot, warm, cold... anything!

Alice Waters had some nice tips for getting your frittata to cook evenly and slide nicely out of the pan: you first always need to cook/sauté your veggies or filling prior to adding the eggs. The next trick is to add the cooked filling to the beaten egg mixture in a separate bowl and then pour the entire thing into a pre-heated skillet. (More common frittata recipes instruct you to add the egg mixture to the filling already in the pan or skillet - this will cause the egg to stick to the pan and just be a mess.)

After pouring the eggs into the pan/skillet on the stovetop, allow it to cook for about 2-3 mins or until the edges start lifting slightly.  Finish cooking in a 350 degree oven for about 7-10 mins on the top rack [make sure your pan is oven-proof!] or until the surface is slightly browned.

Italian Sausage w/ Asparagus + Purple Mashed Potatoes

Ingredients: sweet Italian sausage, asparagus, purple and red potatoes, heavy cream, butter, garlic, kosher salt and cracked pepper

* * *

This is probably the most colorful savory dish I have ever made; I think it's so pretty! I've never made mashed potatoes with purple potatoes before and the color makes it so much more appealing (they taste exactly the same as regular potatoes, obviously). 

I use a Jacques Pépin secret to get perfectly cooked, green asparagus: sauté in a hot pan with a bit of olive oil, toss for about a minute on high and then add a splash of water and slam a lid on top of it. The result is a quick steam to make sure the asparagus cooks through. Keep the lid on for about 3 minutes and then remove it and turn the heat down to medium-low and add fresh garlic until all the water burns off. Remove from heat and then squirt some fresh lemon on top. [You can use the same technique for broccoli.]

Culinary Credit // Avec Eric: A Culinary Journey

Avec Eric: A Culinary Journey

by Eric Ripert

[Wiley, 2010]

I got this book over the weekend on a whim, not particularly planning to add to my collection, but fell in love with it while I was flipping through at the book store. Eric Ripert is a critically acclaimed culinary master and chef, whose restaurant, Le Bernardin, continues to top all the Michelin, Zagat, and fancy restaurant and dining guides all over the world - you'd think he'd be one big snob, but this book makes his recipes and cooking very accessible for the home cook. 

Ripert's travels and experiences serve to structure the way he presents his recipes. They are divided into broad, theoretical chapters like "Big Flavor", "Catch and Cook", or "Craftsmanship"; he then creates a "menu" based on these ideas, the people he meets on his travels, or particular ingredients that serve to inspire him. Some recipes that caught my eye: Roasted Pork Loin w/ wild mushrooms, garlic, and sage pan jus, Apple Galette, and Caribbean Fried Rice.

Chicken w/ Mushrooms + Shallots

 Ingredients: organic, free-range chicken breast, Crimini mushrooms, shallots, chicken broth, heavy cream, kosher salt, cracked pepper

* * *

I got inspired to experiment with this classic recipe after glancing at a more fancy version (which called for morel mushrooms and white wine) in this month's Bon Appétit magazine. I made the quick and easy version and omitted the white wine and used the crimini mushrooms I already had in the fridge. 


This was a multiple step process that called for browning the chicken breast first, removing it from the skillet, then sauteeing the shallots and mushrooms. Those were also removed from the pan and chicken stock and butter was added to help de-glaze the chicken drippings from the skillet. I returned the chicken breast to cook completely and simmer in the sauce while it thicken slightly. The chicken was removed yet again and the mushroom mixture was brought back to the sauce, this time to re-heat and cook with the addition of the heavy cream. 


Sounds like a pain, but it really did go fast and the result was worth it. I also grilled some sourdough bread to sop up the sauce afterward. 

Culinary Credit: My Father's Daughter

Just because everyone loves to hate her, I am pushing the release of Ms. Paltrow's new cookbook today. I admit to loving her - along with the Spice Girls and foie gras - and I know she makes many people just cringe. But her recipes are pretty decent, along with her food prep tips and neat kitchen gadgets. 

My Father's Daughter

by Gwyneth Paltrow

[Grand Central Life & Style Publishing, 2011]

Green Apple + Mozzarella Bruschetta

Ingredients: Granny Smith apples, Ciliegine mozzarella, sourdough bread, fresh thyme leaves, rice wine vinegar, olive oil, kosher salt, cracked pepper

* * *

This is literally something I whipped together on the fly tonight. Since I'll be travelling this weekend, the fridge was empty except for an apple, leftover cheese, and bread. Turns out it all came together nicely with an out-of-the-ordinary bruschetta. 

I think Granny Smith apples are under used and under appreciated! Their tart and tangy flavor makes it more versatile than just sticking them in a pie. They go great with just about any kind of cheese, so I thought I'd add some grilled sourdough to the mix and see what I came up with. The flavors combined perfectly, similar to the tangy/sweet and savory combo of the traditional tomato and basil bruschetta, but more earthy with this version because of the addition of thyme and mozzarella. 

Grilled Chicken Arugula Salad w/ Mango + Avocado

Ingredients: chicken breast, mango, avocado,

arugula, red wine vinaigrette

* * *

There used to be a small cafe in Los Angeles that did the best mango-chicken salads around. Unfortunately, Mäni's Cafe & Bakery has recently closed, so I decided to make my own version, inspired by their signature salad. The combination is the perfect blend of polar-opposite flavors: tangy, sweet, chilled mangoes with grilled, savory, warm chicken. I whipped up a quick red wine vinaigrette (red wine vinegar, olive oil, salt and pepper), and tossed the arugula with cubed avocados and laid the sliced mango and chicken on top. 

From the Market: Wild Honey Flowers

 

While at the Grand Lake Farmer's Market today I noticed more and more veggie vendors who were selling many of the edible flowering blossoms of their popular vegetable counterparts - zucchini flowers, dill flowers, broccoli rabe flowers. 
But these flowers in particular caught my eye; the girl at the stand said they were Wild Honey Flowers. Never heard of them before - the blossoms didn't smell particularly sweet, but actually a bit onion-y and tangy. I assumed, with the look and texture of the stalks and stems, that I would treat it like a green onion - a suggestion that was also mentioned by the farmer vendor and another shopper. Planning to toss these with my scrambled eggs in the morning, but intend to omit the flower completely. Any other suggestions?...

Launched: Culinary Credits

Just created a new arena for all my favorite cookbooks that litter my kitchen counter on a daily basis. Come check out my Culinary Credits page (up there, on the toolbar). 

Roasted Fingerling Potatoes w/ Garlic + Thyme

Ingredients: fingerling potatoes, fresh thyme, garlic, olive oil, lemon juice, kosher salt, cracked pepper

* * *

I love roasting whole garlic cloves; they get nice and smeary and work so well with the potatoes - or even spread on a piece of crostini or bread. Be careful not to over roast the garlic as it will get bitter if even slightly burnt. I lightly tossed the raw potatoes and garlic cloves with olive oil and freshly cut thyme leaves. Remember to go easy on the olive oil - if it starts collecting in a pool at the bottom of the bowl, you know you've put too much (an Alice Waters tip). Spread it out in an even layer on a baking sheet or roasting pan and place in the oven at 400F for about 33 mins. I immediately tossed the hot potatoes and garlic with a bit more olive oil, more fresh thyme and a squirt of half a lemon once it came out of the oven; the essential oils of the thyme get activated by the heat of the food and you get an even stronger flavor (than by cooking it).

This would make a great side dish to roasted chicken or pork tenderloin - even turkey. 

(Thanksgiving is 7 months away...)

Basil Pesto Tortellini w/ Crispy Prosciutto + Mozzarella

 

Ingredients: tortellini pasta stuffed w/ basil pesto, Ciliegine mozzarella, crispy prosciutto, fresh basil, lemon zest, red pepper flakes

* * *

Crispy prosciutto is incredible. The key is NOT to use the same old saucepan - instead, put it in the oven to get a nice, even crisp.  I laid out the prosciutto on parchment paper and put it in a 400 degree oven for about 20 mins. It adds a really great salty, crunchy bite to this pasta so I didn't add any salt at all (not even in the water I boiled the pasta in). The Ciliegine mozzarella I used is nothing fancy - they're just mozzarella balls. I prefer using the balled version so that the cheese doesn't overbear the dish and make you feel really heavy after eating it. The lemon zest is a nice touch and adds to the Mediterranean flavors of the dish.