Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan
Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.
Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe
Winter Citrus Chicken
Chicken Thighs with Blood Orange and Meyer Lemon
Artichoke Hearts, Kalamata Olives, Capers, White Wine, Herbs
How much you wanna bet this is your next chicken dinner? Is there any meal more satisfying than a perfect chicken dish? Ease of preparation, striking presentation, crispy skin, bright sweet winter citrus balanced with tangy artichoke hearts, salty olives and capers. Served over healthful quinoa flavored with the irresistible pan juices…You gonna take the bet?
I had been traveling for the holidays. When I came home I wanted to reward my sweet old pooch McIntosh with a bone. He loves these bones from the butcher, and with his old teeth, he does not break the bones into dangerous bits like some of our other dogs would have done. He simply gnaws and licks the bone to his heart’s content. And then he saves them in his boneyard (see below).
It’s been 5 years since I’ve shared The Stuffing Everyone Loves recipe. So for 2016, it’s back!
What makes this recipe different from the familiar mushroom sage dressing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like you remember, only better. And everyone loves it.
Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A homemade rich-flavored giblet stock, eliminates the need to cook the stuffing inside the turkey, while retaining that classic turkey flavor.
A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Cooking the stuffing in a shallow baking dish allows for the desirable contrast of buttery toasty bread atop a moist stuffing beneath. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.
And with no “surprise” ingredients (oysters, nuts, fruit, chestnuts) it simply appeals to everyone…and exceeds expectations.
H Mart’s seafood department is exceptional. I couldn’t pass up the beautiful striped bass sashimi and if I had more time, I would have waited for the yellowfin tuna that was about to be filleted.
Their produce department is fabulous too, showcasing the best of California fields plus esoteric fruits and vegetables found only in Asian markets. Not sure how the fuyu persimmons would be used, but several ended up in my basket just the same.
Inspiration for this vibrant ceviche comes from both my garden and my new favorite Korean supermarket. In the yard is a tree full of Persian limes while wrinkled passion fruits harvested days earlier are sitting on the counter.
The super-fresh striped bass will become ceviche, with a quick 10 minute lime marinade to preserve its pristine qualities. Paired with sweet-tart passion fruit and honeyed persimmon…a refreshing, clean, snappy recipe takes shape…
Why, oh why did the chickens cross the road on that DARK HALLOWEEN NIGHT? This MACABRE scene is the third and last in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The BLOODY MUTILATED MESS of DEAD chickens, BLACK bean spaghetti, and white carrot BONES in a spicy arrabiata sauce is actually DEVILISHLY DELICIOUS while simultaneously HORRIFIC to behold.
GRISLY ROADKILL Spaghetti will SHOCK your friends and family with its sweet, salty, spicy flavors and GRUESOME presentation.
Deviled Eyes Buried in Garlicky Black Bean Spaghetti Spoons
Happy Halloween! DEVILED Eyes BURIED in Garlicky Black Bean Spaghetti Spoons are the first in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The challenge was to create three UNNERVING recipes with a GHOULISH bent. They needed to be CREEPY yes, but also DEVILISHLY delicious with a unique presentation – the first ones to DISAPPEAR from the halloween buffet.
To keep the VAMPIRES at bay, dish #1 is quite garlicky. BLACK spaghetti is tossed with olive oil, GARLIC, fresh herbs, red chile flakes and crumbled egg yolk, while EERIE eyeballs are flavored with GARLIC mayonnaise. BLOODSUCKERS BEWARE!
Sweet creamy ricotta is mixed with pumpkin puree, a bit of sugar and salt, plus a blend of cinnamon, nutmeg, ginger, allspice, and cloves. Wonton wrappers are filled with this heavenly mixture and fried to a puffy golden brown.
The warm wontons are drizzled with two syrups – maple and pomegranate, dusted with powdered sugar, and sprinkled with pomegranate arils and lime zest for a delightful autumnal dessert. ‘Tis the season for pomegranates and pumpkins!
Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime
Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.
Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.
Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.
Last month another world-class chef joined Escoffier in the Grand Kitchen up in Heaven. Legendary Chef Michel Richard was 68 years old. I was introduced to the Chef’s innovative style of cooking over lunch with my old colleagues at his restaurant Citrus in LA back in the late 1980s and have been an ardent fan ever since.
After hearing of his sudden passing last month, I immediately pulled Happy In The Kitchen from my bookshelf and spent a good part of the day re-reading his recipes and perspectives.
Before each recipe the Chef writes a paragraph or two about the dish – from where the inspiration came; what is important for the cook to note; or his keen observations on taste, texture, presentation, what-have-you. Yes, he is a most accomplished chef, but he is also a very effective teacher – employing humor and ingenuity as skillfully as he does the knife.
Thomas Keller wrote, “Michel did something that’s almost unheard of in the pastry world: he crossed over and became a chef, opening one of the best restaurants in the country, Citrus, in 1987. It’s difficult to overemphasize how unusual this is. Pastry chefs and savory chefs rely on a completely different set of skills and use their intellects in different ways. Pastry chefs are mathematicians. Savory chefs, we’re like free-thinkers. Michel, amazingly, has been able to combine the precision of the pastry chef’s mind with the freethinking nature of the savory chef in a way that no other chef in America has done.”