Netflix + Chocolate = Chill

My recent documentary binge has lead me to Netflix foodie heaven. If you haven't you need  to check out Chef's Table, Cooked, Somm, and Crafting a Nation. 


 "Chef's Table" hooked me within the first 20 seconds, needless to say, I powered through the six episodes in a way that only Dexter Morgan has been able to compel me to do before.

Each episode profiles a single chef [ Season 1: Massimo Bottura, Dan Barber, Francis Mallmann, Niki Nakayama, Ben Shewry, and Magnus Nilsson]. The show does a masterful job at making the viewer feel that they understand the chef, and their philosophy in a very personal way. Each of the chefs that were featured were so incredibly different from the others, each of them made a unique impression and at the conclusion of each episode I was forced to consider a different issue. Bottura challenged the norms that have been so often associated with Italian cuisine.  Barber posed the question of our own agency when it comes to our consumption of food and the responsibilities that poses. Mallmann in particular made an indelible impression on me. I've never seen a person so free, and so committed to the romanticism of their life. Mallmann says, and I'm paraphrasing here; "you don't grow on a secure path... growth requires work and risk.. in order to grow you need to be at the edge of uncertainty." Mallman emphasized the concomitant need for change and uncertainty in order to create growth. Nakayama presented with an incredible strength and showcased how important relationships are. Shrewry's narrative created a juxtaposition between the idea of success and what it actually takes and both he and Nilsson shared a sense of coming home at last. when they stopped trying to cook or force cuisine to be something other than it was supposed to be.  

I highly recommend it.

The final episode focuses on Magnus Nilsson and his restaurant Fäviken. Nilsson has created a restaurant with Fäviken that thrives on an intense Nordic authenticity using primarily local ingredients. 

The idea of seasonal cooking and the utilization of better produce was echoed by each of the chefs and has made me more conscientious about trying to source my produce as locally as possible.  
As Nilsson says, "a dish will never be better than your produce."

 I was excited to see Nilsson's name pop up in Saveur's Instagram feed along with the chocolate cake recipe listed here:

Ingredients

10 tbsp. unsalted butter, melted and cooled, plus more for greasing

¹⁄₄ cup plain bread crumbs

1 cup sugar

7 tbsp. natural cocoa powder

2 tsp. vanilla extract

^1⁄₄ tsp. kosher salt

2 large eggs

1 cup cake flour, sifted

Heat the oven to 400°.

Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess.

In a medium bowl, whisk the 10 tablespoons melted butter with the sugar, cocoa powder, vanilla, and salt until well combined.

Add the eggs one at a time and whisk until smooth.

Fold the flour into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.

Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 10 minutes.

Transfer the pan to a rack, let cool completely, and then chill for 1 hour. Unmold the cake and serve.

I decided to make this cake to celebrate my brother's birthday, needless to say, the cake got rave reviews. The only additional feedback the boys had was that this cake should always be served with a glass of cold milk. 

 I also didn't have unseasoned breadcrumbs available so I used Panko bread crumbs which gave a pretty nice crunch. 

If I were to make this recipe again, with the same pan, I would double the recipe. 

Broccoli Rabe and Jerusalem Artichoke

In this post we're going to cook two vegetable sides, one way. 

Walking around the Greenmarket some of the stalls will show you how to cook ingredients that might otherwise be intimidating. Enter Jerusalem Artichokes. I've often been tempted to try them but wasn't really sure where to start. Fortunately I was able to try them a while ago and have been hooked ever since. 

 Remember to wash all of your ingredients thoroughly. 

Ingredients: 

Fresh turmeric 

"Wild" onions - though you can substitute with scallions or green onions

Jerusalem Artichokes 

 Broccoli Rabe 

Salt and Pepper

Prep: Thoroughly wash your onions and chop the entire plant into pieces no larger than a half inch. I also trimmed off the roots at the bulb. This is not necessary as they are edible, I however am not a fan of their texture. 

Thoroughly wash your turmeric. For ease of handling I cut mine in half before grating it. 

Watch out though this stuff stains your fingers

Add a little vegetable oil (I used grape seed) or olive oil to your pan and add the onions. 

Cook for about 2-3 minutes. 

During my trip to France earlier this year I became obsessed with these Tefal pots and pans that have detachable handles. In an apartment where storage space is a premium these are a lifesaver.

After much internet sleuthing, I was able to find them online. 

My life has been forever improved. 

After allowing the onions to cook, grate in the turmeric. 

Give it a quick stir

Add either the broccoli rabe or the quartered jerusalem artichoke. 

For Jerusalem Artichoke:

Prep: Wash and quarter your Jerusalem Artichokes, you want them to be around the same size so that they cook evenly. 

Sauté the Jerusalem Artichoke for about ten minutes  over medium/high heat or until it becomes golden brown and begins to soften. 

Salt and pepper to taste. 

For Broccoli Rabe: 

DO NOT LET THIS GET SOGGY 

Prep: Blanch the broccoli rabe in boiling salted water quickly. 

We're talking one minute of cooking time in the boiling water and then immediately transferring into a bowl of ice water. Pat dry with a paper towel. 

Your broccoli rabe is now cooked. 

Add the cooked broccoli rabe to the onions and turmeric for 2-3 minutes, enough to heat and season the broccoli rabe. 

Salt and pepper to taste. 

These "sides" are hearty enough to serve as main dishes if you're a vegetarian you can easily add quinoa or beans, or if you are an unabashed carnivore who is trying to up his or her veggie intake, I suggest either jerk chicken or cut up skirt steak. 

 I like to add a little dried hot pepper to the broccoli rabe for some kick. 

Poached Eggs with Pea Shoots

From the Union Square Greenmarket; poached eggs with pea shoots, 

and prosciutto. You can toss the pea shoots in a lemon-vinaigrette or enjoy them raw like I did. 

If you want to learn more about pea shoots and their nutritional benefits I suggest you check out the following pdf. 

Curry Lime Chicken with Coconut Ginger Rice

Curry Lime Chicken:

Due to a few injuries and illnesses, the past four months have been a whirlwind. It has basically just been me trying to guide chaos down a cattle shoot. 

This resulted in me needing simple, quick dinners that could easily feed a lot of people. The recipe for the curry lime marinade was originally found by one of my brothers. After reviewing the recipe I made a few tweaks to it and they thoroughly enjoyed it. I also decided to pair the chicken with grilled pineapple. 

Ingredients:

Chicken Breasts (1 package) - Cut into thin cutlets if you would like the chicken to cook more quickly

Marinade Ingredients: 

3 tbsp Joyce Chen's Savory Ginger & Garlic Stir Fry Oil 

Zest of 1 large lime

Juice of 1 large lime

1 tsp cumin

2 tbsp soy sauce (I used low sodium) 

1 1/2 tsp pink himalayan salt

2 tbsp light agave syrup

2 tsp curry powder 

1 can of coconut milk 

 1/4 cup of finely chopped fresh cilantro

Optional: Make it spicy, add 1/2 tsp spicy chili flakes

1. Make the marinade- Add all the ingredients together in a bowl

2. Add the chicken to the marinade. I've let the chicken marinade in the fridge both overnight and only for a few hours. The more time that the marinade is in the fridge the more it will thicken. 

3. After your chicken has marinated long enough; heat your pan or grill well

4. If using a pan spray with some nonstick cooking spray or oil

5. Cook your chicken in batches, be sure to cook all the way through. 

6. While the chicken is cooking you can take the rest of the marinade and put it in a small saucepan. Because uncooked chicken is no joke, make sure that you cook the marinade at a FULL BOIL for at least three minutes, this will make it safe to eat. If you would rather you can also just double the marinade recipe and reserve some of it to cook for "sauce" later on. We have a divided household on spicy foods, so I made the chicken sans spicy pepper and the sauce with the spice. 

7. Cut up some limes while the chicken rests and the marinade boils

8. Plate, Serve and Enjoy! 

Coconut Ginger Rice

This was surprisingly simple, I tweaked the recipe that I found online a bit by adding ginger to the rice. Personally I love the taste of ginger and have just started to learn a little bit more about its health benefits and anti-inflammatory properties. To read more about this click here. This recipe feeds about six people.

Ingredients:

1 1/2 cups of jasmine rice

1 can of coconut milk

1 large clove of garlic 

1/4 tsp. of grated ginger

1/4 tsp. of pink himalayan salt 

1 cup of water 

Instructions:

Before you start cooking the rice, I suggest that you wash it first. I never used to do this, but then when I learned how to make Tahdig for the first time, I learned about washing the rice and have done it with every rice dish I make (except risotto) to remove the extra starch. I think that washing the rice gives it a better texture. To wash the rice place the rice in a bowl and add cold tap water. Swish the rice around in the bowl with your hand until the water becomes cloudy and sometimes foamy. Carefully pour off the water, or pour through a mesh strainer. Repeat this step until the water remains clear. You can need to wash the rice anywhere from three to five times, it really just depends on the rice you are using. 

Also, the coconut milk can separate in the can, if your coconut milk does separate, don't panic. Just make sure you stir thoroughly when you add it to your pot. 

1.  Pour your now washed rice into a pot

2. Mince the garlic and add the salt, garlic, and ginger to the pot. 

3. Add the coconut milk and water, stir thoroughly to combine all the ingredients. 

4. Cover the pot and bring the rice up to a rolling boil on high hear. As soon as the rice is boiling, turn the heat down to low. Allow the rice to simmer for about 30 minutes. 

5. Turn off the direct heat and allow the rice to rest with the lid on the pot for another 15 minutes

6. Fluff with a fork 

7. Serve and enjoy  

Butternut squash soup

Butternut Squash Soup with shredded fresh turkey breast.

Recipe soon to follow 

Spicy Grilled Peach Chutney

You will need: 

Yellow Peaches (3) 

Bunch of Cilantro

Small red onion 

Sriracha sauce 

1 small garlic clove

Fresh ginger 

Pink Himalayan salt 

Grilled Peaches (3) - halve the peaches and place them on the grill (high heat) for about 9-12 minutes, I flipped them halfway. You'll be able to tell they are done when they start to sweat and are easily pierced by a fork. 

While the peaches are grilling finely chop the cilantro and mix with about 1 tablespoon of Sriracha sauce, a 1/4 teaspoon of freshly grated ginger and 1 small crushed garlic clove. Chop one small red onion and add to the mixture.  Sprinkle with a little Himalayan salt, mix thoroughly and  set to the side.

After the peaches are done grilling, remove any charring and skin left on them. While they are still warm, cut the peaches into cubes, add the cubes to your cilantro base and begin to mix/mash the peaches. 

I like make this before I even go near the protein so that the heat from the peaches "cooks" the rest of the ingredients while you make the rest of the meal. 

I topped some grilled skirt steak with this, but you could easily pair this with chicken or pork dish. 

Breakfast Pizza & Rosemary Grape Flatbread

Breakfast pizza: sunny-side eggs, cherry tomatoes, turkey bacon, goat cheese & scallions 

 Rosemary Grape Flatbread with blue cheese scallions & drizzled honey 

Cornish hens, roasted cauliflower, sweet potatoes, and wilted brussels sprouts

Shaved Asparagus and Bean Sprout Salad in a Lemon and Roasted Garlic Dressing

Ingredients: 

1 bunch of asparagus (about 2-3 cups of shaved asparagus) 

1 1/2 cups of bean sprouts 

1 large roasted garlic bulb

1 large lemon

Salt & Pepper 

Cut the bottom ends off of your asparagus.

Using a vegetable peeler shave asparagus into thin strips.

Add bean sprouts 

Remove roasted garlic from it's "shell" place into a seperate bowl. 

The garlic should easily be crushed (masticated) with a fork. 

I am OBSESSED with my garlic roaster by Petite Maison.

Take a large lemon and squeeze the juice over your garlic. 

If you are not using fresh lemons and instead opt for lemon juice use about 1/4 cup. 

Whisk together thoroughly.  

- Add the leftover oil from roasting the garlic (1/2 tsp  - 1 tsp) into the dressing-

Whisk again

Add lemon garlic dressing to the shaved asparagus and bean sprouts.

Season with salt and pepper to taste. 

Mix and enjoy! 

Ingredients: 

1 small bunch of asparagus (about 2-3 cups of shaved asparagus) 

1 1/2 cups of bean sprouts 

1 large roasted garlic bulb

1 large lemon

Salt & Pepper 

Fiddlehead Fern

I've been trying to eat more seasonally.

 So last week while perusing the produce aisle at Whole Foods I came across Fiddleheads and was immediately intrigued. 

I had seen them a few times before at specialty stores but I was not really sure what to do with them. 

A few google searches later I felt confident enough to buy a small bag of them. Which probably amounted to about 3 cups of fern heads. 

Fiddleheads are rich in omega-3 and omega-7 fatty acids and are rich in potassium. 

They have a very earthy taste, and remind me of a cross between asparagus and peas.  

Preparation of the actual fern heads is very important. They need to be thoroughly cleaned and boiled to assure the removal of any bacteria that are possibly on the ferns, as well as to remove their initial bitterness. 

While I waited for the water to reach a boil, I soaked the fiddleheads in cold water.

 Once the water reaches a rapid boil, add the fiddleheads and cook for 10-12 minutes. 

Be sure to stir them while they cook to assure that none of them stick to the sides of your pot. 

Once the time has passed, drain and discard the water. 

Warning; it will be brown. 

Don't panic like I did, that's apparently normal. 

 Reserve the steamy hot fiddleheads. 

Over medium head, add 1 tsp of truffle oil, 1/2 tsp of olive oil, 1 clove of minced garlic, fiddleheads  1/4 tsp of powdered ginger.

Cook for about 5 minutes

Recap: 

1) Rinse off the fiddleheads and then soak in a bowl of cold water while waiting for the pot to boil. 

2) When the water is at a rapid boil - parboil the fiddleheads for 10-12 minutes 

expect the water to change colors 

3) Drain the water, reserve the ferns on the side and pat dry 

4) Over medium heat, add 1 tsp of truffle oil, 1/2 tsp olive oil, 1 minced garlic clove, and 1/4 tsp of powdered ginger

5) Cook for about 5 minutes, stirring occasionally to keep any of the ingredients from sticking to the pan

*6)- if you want to make the fiddleheads into a salad; after they have cooled, add 1 1/2 cups of halved cherry tomatos. 

Do NOT add any additional oil.

Salt and Pepper to taste 

Vegetarian Gluten-Free Stuffed Peppers

Every time I've eaten stuffed peppers, they have been filled to the gills with either an egg-breadcrumb batter or ground meat with rice. 

chaos of my cutting board

While filling, and definitely delicious I wanted to try to come up with a recipe that was less heavy,  but still satisfying. 

When cooking for myself, I try to avoid that feeling of deprivation, the "can't have this" and "can't have that."  That is the surest thing to make you crave exactly what you're not supposed to be having. 

Right before the peppers are popped into the oven

The key, at least in my opinion, to cooking and eating within whatever your restrictions is twofold; flavor and texture.

You need to identify what flavors you like and what textures you like before you can start providing yourself with alternatives. 

The most underutilized aspect of my pantry until recently was the spice cabinet. I was comfortable with the flavors that I always used and didn't really try anything too new unless it was called for in a recipe that I was using. 

Ingredients for 'stuffing':

1 1/2 cups of chopped shitake mushrooms

2 baby eggplants grated

 1 large Vidalia onion chopped

2 chopped garlic cloves

1/2 cup chopped cilantro

Salt & Pepper to taste

For the filling I started with a base of chopped shitake mushrooms. Then I shredded two small eggplants and two chopped garlic cloves.

Mix together with the Extra Virgin Olive Oil, Salt and Pepper. 

We will call this the "dry base" going forward. 

Mix and spread out on a baking dish. 

Bake in the oven at 350 degrees for 5-7 minutes. 

 Remove from oven and allow to cool slightly for 3-5 minutes. 

While the base of your stuffing is baking/cooling. Prepare your sweet peppers by removing the tops and seeds. You can use peppers of any shape/ size. I had some bell peppers in the fridge I wanted to use, but I also had a package of the sweet peppers pictured below.

Once your peppers are cleaned and set aside, begin to prepare the moist base for your stuffing. 

Mix together the diced tomatos (about 2 cups)  and chopped green chili peppers (about 1/2 cup) together in a separate bowl. 

 Chop up the second 1/2 cup of cilantro and add to the mixture. 

Mix thoroughly. 

Mix the stuffing base into the tomato-chili mixture a little bit at a time. I like to keep them separate for as long as possible because I don't want the base of our mixture to become too soggy.

The ratio in the small bowl should be one (1) part tomato-chili mixture to two (2) parts dry base. 

Roast in the oven at 350 degrees for 7-10 minutes.

Whatever leftovers I had from the stuffing and the tomato base, I basked with some chicken breasts.