We don't care, we drive Cadillacs in our dreams...

When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice).  So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad.  Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil.  Cook the pasta as directed on the box.

While it is cooking, prepare the pesto.  You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush.  To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that.  Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping.  Repeat with the remaining mint.  Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto.  Add the cheese on top and chop and fold into pesto mixture to combine.  Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking.  Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper.  Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly.  Mix in the mushrooms, asparagus, and lemon zest.  Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.

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You could be my luck, even if the sky is falling down...

Today’s offering is tremendously simple, with just a few ingredients this could without difficulty become a frequent visitor at your dinner table. It carries warm flavors that are sure to keep you cozy on cool autumn evenings. Frequently pork is paired with apples, but for a change I have roasted grapes with fresh herbs. I believe they grapes have an excellent balance of sweet and tart. To me, they appear more elegant than apples and would be striking for entertaining. The pairings for this succulent pork are equally as effortless; a modest tossed salad and grilled potato skewers (with the skewer being a sprig of rosemary). I grilled the potatoes, but they would be just as enchanting roasted in the oven. These elements meet to fashion a delicious complete meal, and prove that decadence can be made simple. 

Seared Pork with Roasted Grapes:

4 Tbs. extra virgin olive oil, divided

4 boneless, skinless pork chops

2 – 3 cups seedless red grapes, pulled from the stems

2 sprigs thyme (more for garnish)

2 Tbs. fresh oregano

coarse salt and pepper

Preheat oven to 400. Arrange the grapes on a rimmed baking sheet. Drizzle with a tablespoon or two of oil. Sprinkle thyme sprigs over the grapes, along with a small pinch of salt. Roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

In the meantime, heat the remaining oil in a cast iron (or regular non-stick) skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-5 minutes per side. They’re pretty thin, so they won’t need too long.

Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice.

Garnish with chopped fresh oregano and thyme.

For the potatoes, I diced them into similar size chunks toss them with olive oil, salt, pepper, and minced garlic. Skewer them onto a sprig of rosemary and grill or roast.

Until tomorrow…Peace.

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I wish I could take a cab down to the creek, and hang a disco ball from an old oak creek

I have delightful creole shrimp rolls with a dilly potato salad today. Louisiana Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity onions, bell peppers, celery), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foods. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the Pre-Civil War Creoles.

I added grilled corn to these rolls, and the sweetness from the corn complimented the charred shrimp beautifully. The potato salad brings a tangy bite to this meal. With the warm rolls and warm potato salad this makes an ideal meal for the first cool fall evenings. These are both portable, and would make lovely additions to an autumn picnic.

Creole Shrimp Rolls

1/2 pound jumbo shrimp, peeled and deveined

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 tsp creole seasoning

1 small jalapeno pepper, minced

2 ears fresh corn

1 Tbs. butter

6 new potatoes, diced

1 stalk celery

1/4 cup chopped dill pickles

1 Tbs. freshly minced dill

2 Tbs. extra-virgin olive oil

1 Tbs. white balsamic vinegar

Salt and pepper

Romaine lettuce

1/4 cup halved cherry tomatoes

2 hoagie rolls, split, brushed with oil and grilled

In a medium bowl, whisk the oil, lemon juice, creole seasoning, minced jalapeno and pinch of salt. Toss with the shrimp and let sit for 10 minutes.

Brush the corn with the butter and salt; grill (indoors or outdoors) until nice and charred on all sides, about 10 minutes. Slice the kernels from the ears.

Back on the grill, arrange the shrimp in a single layer. Grill until you see pretty grill marks on both sides and is cooked through.

Arrange the lettuce leaves in the grilled hoagies. Top with shrimp, corn and tomatoes.

Serve with potato salad! Just boil the potatoes in salted water until tender. Then transfer to a bowl and add 2 Tbs. olive oil, vinegar, the pickles, dill, celery and salt and pepper. Toss, toss. Done!

Until tomorrow...Peace.

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Standing on the field with your pretty pompom...

I thought before food I would show you pictures of my babies, Hollie and Lillie. They are often by my side in the kitchen.

Miss. Hollie

 Miss. Lillie

Today I wish to entice you with a cold vegetable curry. As I have mentioned previously I adore curries and Indian flavors. I do believe this is my new favorite chilled vegetable salad. The flavor layers will pop in your mouth. There is an excellent combination of warm earthiness from the curry and bright freshness from the herbs. As with most of my recipes you may adjust the heat levels to your liking. If your local grocery does not have lemongrass, you should be able to find lemongrass paste in the produce section. Feel free to experiment with any vegetables of your choice; I went with mainly traditional Indian veg. This is one of those dishes that tastes better the next day, so I recommend preparing it the night before you are planning on serving and refrigerate overnight to allow the intense flavors to marry. This is a nice salad for a transition into fall with the warm notes that it carries. Grilled chicken or lamb with a simple Indian rub and basmati rice seasoned with coconut are excellent accompaniments. Enjoy!

Lemongrass Mango Curry

1 cup raw pumpkin seeds

1/4 teaspoon salt

1 tablespoon olive oil

1/2 bunch cilantro

1 cup basil leaves, plus handful for garnish

handful mint leaves, plus more for garnish

1 garlic clove - minced

1 mango diced

3 lemongrass stalks – chopped (if you cannot find fresh, paste will do)

2 tablespoons olive oil

1 inch piece ginger grated

1 jalapeno diced

1 teaspoon curry powder (use whatever heat level you like)

squeeze of honey

juice of one lime

sea salt to taste

1 large radish julienned

1 medium zucchini julienned

1-2 red, yellow or orange bell peppers julienned

1/2 cauliflower head - chopped into small, bite-size florets

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined.

Meanwhile, combine the mango and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.

Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined.

In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.

Until tomorrow...Peace.

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It's nine o'clock on a Saturday...

Today we are fixing Pho, a progressively popular Vietnamese dish. STOP! Do not get discouraged by the length of instructions and ingredients. There are many variations of this dish. The time and effort is entirely worth it (also flexible), the flavors are not like anything I can describe.  After many experiments this is hands down my favorite version.

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, fresh herbs, bold spices and meat. It is a popular street food in Vietnam Pho is primarily served with either beef or chicken. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Dịnh province, then a substantial textile market. According to villagers, pho was eaten in Van Cu long before the French colonial period when it was popularized. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.

There are two main elements to this dish the broth, and the garnishes. I recommend taking your time with the broth it is most definitely the key to this savory soup. The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), lemongrass, star anise, ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments. The dish is garnished with ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro.

So…now that we have covered some basic history I will give you a brief rundown of my version. After trying a few different proteins, I must say that beef is my top pick here (I know!! You do not hear me say this often). I have the luxury of having a huge Asian market near me; fortunately these ingredients are readily available. Thai basil is gaining popularity, but it is also very easy to grow in an herb garden. Thai chilies (these are HOT) may be replaced with any hot pepper. If you are unable to find fresh lemongrass, lemongrass paste may be substituted. With pho you have the opportunity to create a broth that caters to your taste buds. I look forward to hearing your favorite combinations.  

Beef Pho

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle (ask your butcher for these)

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 bundle of spices (1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in cheesecloth)

1 1/2 tablespoons kosher salt

1/4 cup fish sauce

1 tablespoon sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, London broil, sirloin or eye of round, sliced as thin as possible.

1 C hearty mushrooms

2 C bok choy (or a cabbage would work)

Green peppers (optional)

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 Thai chili, sliced

2 big handfuls of bean sprouts

Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle, remove any fat and debris that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and about a teaspoon of sugar. Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible. Cut or shred the cooked meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Add mushrooms, bok choy, and green peppers. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle along with veggies into each bowl. The hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Until tomorrow…Peace.

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