Tip of the Day- Keeping it Steady

When you are cooking at home, sometimes the most difficult situations arise from simply not having a helping hand. There are always ways around this, and you should be confident you could complete any recipe on your own! Here are a few simple ways to get the job done safely, and easily.

1. When using a cutting board, place a damp paper towel underneath it. This will prevent slipping and sliding, and allow you to maintain control of the knife and whatever you are cutting.

2. If you are making salad dressing, or any other type of emulsion, constant whisking is key. This means that you need to be slowly pouring oil into a bowl, while whisking. Don't have a third hand to hold the bowl? Me either! I simply take a moist dish towel, hold it by one corner and spin so that it is now long and twisted. Wrap the towel around the base of the bowl. You may have to wiggle the bowl a bit to make sure it is secure, but this should hold it in place for you.

Strawberry Goat Cheese Salad

A perfectly light and refreshing salad, always a hit at BBQ's. Some people are instantly turned off just hearing goat cheese, but I assure you this salad is family friendly, and has never disappointed even the pickiest of eaters. Just forget to mention there's goat cheese in it!

Salad:
1 lb. fresh baby spinach
1 head bibb lettuce (torn)
1 pint strawberries (sliced)
4 oz. crumbled goat cheese
1/2 cup red onion (thinly sliced)
1/4 cup toasted walnuts (finely chopped)

Dressing:
1/3 cup raspberry vinegar (Any like-fruit flavored vinegar will suffice, or plain old red wine)
1/4 cup sugar
1/4 cup canola oil
1 TBSP. poppy seeds
2 tsp. dried minced onions
1/4 tsp. salt

1. Simply combine all salad ingredients in a bowl.
2. Combine all dressing ingredients (omit oil) in a bowl.
3. Slowly whisk oil into dressing.
4. Pour over salad, immediately serve.


If you are working on this alone, my next post will be a tip on how to easily pour in oil and whisk away, while keeping the bowl steady. No need for a third hand!

Miso Glazed Chilean Sea Bass

This recipe is pure bliss, a bit on the expensive side, but easy, flavorful, and worth every penny. I try and purchase most/all items in an asian supermarket, as I know they will have everything, and tend to sell chilean sea bass at a cheaper price per pound. Be sure to only buy as much as you need, this fish is not cheap!

24 oz. chilean sea bass
1 cup sweet white miso paste
3 TBSP. dark brown sugar
1/4 cup sake
1/4 cup mirin (japanese rice wine)
Oil

1. Combine all ingredients in pot (besides fish)
2. Allow to simmer for 20 minutes, cool completely.
3. Smother on fish and allow to marinate for at least 2 hours (overnight would be better)
4. Preheat oven to broil.
5. Wipe off marinade with paper towel and lightly brush with olive oil.
6. Broil until nice and dark on top.
7. Check for doneness and allow to rest.

Be sure to cut fish into portions prior to cooking/serving if you are purchasing a large piece. A great trick, if you do not want to struggle with wiping off the marinate when it is time to cook, is to wrap the fish in cheesecloth and than coat with marinate. The fish will still soak up all the delicious flavors overnight and allow you to simply unwrap and cook whenever you're ready.

3 Bean Salad

Eating traditional, mostly lettuce, salads on hot days like today could become extremely monotonous. Occasionally switching to a bean salad adds variety and some extra protein to your diet. Here is a refreshing 3 bean salad thats full of flavor, while remaining guilt and lettuce free!

2 medium limes
1/2 jar chunky salsa (12 oz. jar)
1/3 cup vegetable oil
1/2 tsp. cumin (optional)
1 1/2 tsp. chili powder
1 can black beans (~16 oz, drained)
1 can red kidney beans (~16 oz, drained)
1 can chick peas (~16 oz, drained)
2 celery stalks (thinly sliced)
1 small red onion (thinly sliced)
1 medium tomato (diced, red bell pepper makes a good replacement)
fresh pepper (to taste)
chopped parsley (garnish, optional)

1. Squeeze lime juice into large bowl, stir in salsa, oil, chili powder, salt, and cumin.
2. Add beans, celery, onions, and tomatoes.
3. Toss to mix thoroughly without destroying the beans.
4. Check seasoning, add salt and pepper to taste.
5. Serve at room temperature.

Pork Chops with Green Pepper Sauce

This sauteed pork chop dish accentuates the flavor of the meat without over powering it. It really allows the pork to take the spotlight. Who knew a lean cut of meat could be so juicy and delicious?

1/2 center-cut pork rack (cut into 4 chops and trimmed)
1 quart veal stock (or beef stock, get the stock with lowest sodium)
1/4 cup brandy
2 shallots (finely chopped)
2 TBSP. green peppercorn packed in brine (usually sold in a can)
1 cup heavy cream (more or less may be used, to taste)
1 TBSP. tomato paste
Oil
Butter
Salt and pepper
Watercress

1. Preheat oven to 400
2. Season chops with salt and pepper, saute in hot oil on one side (do not move or flip until a nice dark brown crust forms)
3. Flip, and discard excess oil
4. Remove pan from flame and add brandy (be VERY careful that the pan is no where near open flame)
5. Tilt pan towards flame to ignite brandy (away from your face, it will flame up quite high)
6. When flames subside, transfer Chops to an oven safe tray ,brown side up.
7. Cook 5-8 minutes (until internal temperature reaches 140)
8. Melt 1/2 oz butter in same pan over low heat, cook shallots, tomato paste and peppercorn 2 minutes (no browning)
9. Add stock and cream, simmer to reduce, when thickened and flavorful, season with S+P
10. Whisk in any cooking juices from chops. Allow chop to rest several minutes before serving.
11. Serve chops brown side up with desired amount of sauce (Do not cover chop completely, show off the nice brown color!)

I like to serve these pork chops with a simple watercress salad. Just lightly dress watercress with a lemon vinaigrette. A potato side of your choice would complete this spectacular meal.

Tip of the Day- Eat Leftovers.

Looking for a quick, inexpensive meal? First things first, check your fridge. A simple way to make leftovers taste better and still reheat quickly and thoroughly, is to use a combination of microwave and toaster oven. Microwave to get to the center and toaster oven to keep from being a soggy mess (This also greatly improves the taste of most microwaveable frozen foods.) Remember that adding an additional ingredient or two to leftovers can really improve on, and alter a dish. Just because you are eating something twice in a week doesn't mean it should taste that way. This pizza however, was just fine with a glass of wine . Eliminate waste (of money, and of food). Label all items so you know they're fresh!

Gazpacho

Soups are such an enjoyable dish to eat, but are too often overlooked during the summer. Just because it's hot, there is no reason we can't still enjoy soup! Gazpacho is a refreshing, cold soup and a perfect addition to any summer meal. This recipe really brings out the fresh flavors of the ingredients, and melds them together to create something spectacular.

1 1/2 lbs ripe tomatoes (chopped)
1 small onion (chopped)
1/2 medium cucumber (peeled, seeded, and chopped)
1 clove garlic (peeled and chopped)
4 TBSP. tarragon vinegar
2 TBSP. olive oil
1 1/2 cups tomato juice
salt and pepper
croutons (optional, for garnish)

Put some diced cucumber, onion, green pepper and croutons to the side, for garnish.

1. Combine tomatoes, onion, cucumber, green pepper, and garlic in the food processor.
2. Add oil and vinegar and process briefly.
3. Transfer to a bowl, stir in tomato juice and season with S+P to taste.
4. Refrigerate until ready to serve.
5. Top with garnish and serve chilled.

For those who like it spicy, chopped jalapeno makes a wonderful addition.