Posts Tagged ‘yummy’

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Fashion Week Yummy Treats – Lunch on Day 1 of Milan Fashion Week

February 23, 2011

I’ve been taking a bunch of pictures of goodies I’ve been making since Fashion Season (Autumn/Winter 2011-2012) began but I haven’t blogged any of it! So! Here’s what I made today, the first day of Milan Fashion Week:

Blueberry, Wheatgrass, Tangerine, Apple, Mango, Almond Milk Smoothie

Super easy here!

Handful freshly clipped Wheatgrass
1/2 pint blueberriees
2 red apples
2 mangoes
2 tangerines
2 cups almond milk

Combine almond milk, blueberries and wheatgrass in a blender. Blend about 30 seconds. Strain. Reserve juice, dispose of pulp.
Next, juice apples, mangoes, tangerines and reserve pulp for use in anything, really! Cakes, breads, pies, fritters, empanadas, even a fruity vegan burger of some kind.
Pour blueberry/wheatgrass/almond milk into glass. Fill with mango/apple/tangerine juice. It will make that cool looking orange-ish effect at the frothy top. Garnish with a tangerine round and tangerine zest and enjoy!

Alternatively, you can make your wheatgrass juice and blend it with everything else in a Vitamix. But I wanted more of a juicy-juice w/ the only “smooth” component being the almond milk, (which itself is actually a juice. Just… milky!)

Now, I say to strain out the wheatgrass/blueberry because the wheatgrass itself is non-digestible by humans. I didn’t know that when I first started messing with it and chewed it up, no problem AND never had any stomach or digestive issues. I still like to nibble on the blades sometimes but I’ll take the advice of elders and betters and not gobble down the grass itself. :p Only juice!

Spring/Summer Sauté

This was a super fast and super delicious saute to toss together, especially if you’re cramped on time or just don’t feel like a multi-hour ritual in the kitchen.

1 yellow zucchini
1 cup fresh green beans, ends trimmed, cut in half (or not, your call. French them if you want!)
1/2 purple onion, sliced
handful cilantro
Juice of 1 tangerine
sprig of rosemary (run your fingers down the sprig to remove the rosemary. No need to chop it but you can if you want).
pinch of cardamom
2-3 pinches regular or Hungarian paprika
1-2 grinds of red pepper flake mill
sea salt & freshly ground black pepper to taste (or grains of paradise instead of pepper)
Tangerine zest
Good olive oil
2-3 cloves of garlic, sliced (dice, mince, even add whole and remove at the end if you prefer. Depends on how strong a garlic flavour you enjoy but I like it hearty so used fresh, sliced garlic).

We want to work quickly here.

First, heat olive oil in a skillet. Sauté onion 1 minute. Add pinch of sea salt. Add garlic and sauté an additional minute.
Add green beans, squash, rosemary, cilantro, all the spices and sauté aggressively for 5-6 minutes. Keep things moving so it all cooks evenly.
Add tangerine juice and sauté another 3 minutes, aggressively. Check for seasoning. If no further salting or peppering is necessary, move on.
Plate. Garnish with fresh tangerine zest, bushel of cilantro and rosemary sprig. Serves 2.

I was starving so I ate the whole thing. :p

This is a yummy seasonal dish! Feel free to add nuts when the spices go in, if you like. Macadamias would be really good. Or almonds! Anything you enjoy, really. 🙂

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Fashion Week Yummy Treats!

September 20, 2010

It’s no secret that I celebrate Fashion Weeks like full-on holidays. I love them! Love the energy, the clothes, ESPECIALLY the models and sense of community. I just adore how, during all this, fashion and beauty bring us all together all over the world. Of course, can’t have a good bash without food! So, I wanted to post here a few things I’ve put together for those of us enjoying the streams around here! :p

Tomato & Basil Organic Whole Grain Linguine. I love Racconto brand (pictured here) but my favourite is Nature’s Path w/ Flax. 🙂 Here, I tossed it w/ store-bought all-natural tomato/basil sauce, fresh diced organic tomatoes & fresh organic basil. Gee, that’s a lot of “organics” haha. From now on, I’ll just say what it is. You may assume it’s organic, unless I state otherwise.

Here’s the sauce I use frequently from my local Sun Harvest store. It’s quite good! Sometimes, I spice it up with some extra Italian seasoning, diced garlic, basil, flat least parsley. I have fun!

Limburger Cheese on multi-grain crackers w/ a blueberry on each. Those cherry tomatoes and raw okra are delish to snack on, too. Now, I know Limburger is heralded as one of the stinkiest cheeses in the world, and it’s true! But stinky cheese is my favourite kind. The pungency is lovely. The stench is nothing like the taste, I think. A lot of people can’t stand it but that’s okay. More for me! :p

Tomato Soup! I start by peeling a bunch of tomatoes like this. I saute onions in good olive oil, sweating them down like I always do. Then, I add the tomatoes whole, (no seeding! All the natural juices in the tomatoes help the soup!) Add some sea salt, white pepper, fresh thyme, 6 cloves of roughly chopped garlic and let it all cook down on low for about 20 minutes. Next, I add 2 cups vegetable stock and puree with a hand emulsifier. Voila! Tomato soup. Feel free to top with your favourite cheese, crumbled crackers or dip with warm crusty bread.

Blueberry & Almond Smoothie w/ a side fruit salad. This smoothie is Gwynnie’s recipe from GOOP.

Blackberries, cherry tomatoes, blueberries, raspberries, baby spinach, good olive oil & gentle splashes of red wine vinegar. Yum!

Horseradish Hash-Mash Taters – This is a clever thing to do with mashed potatoes. I saw Giada de Laurentis do it to boiled red potatoes. She presses down on a boiled red potato to give it just a slight mash, flatten it, then fries it in olive oil with some salt and pepper. So I figured I’d try it with some left-over horseradish mash and it was glorious! Kind of like a french fry, kind of like a breakfast hash. Some crispiness mingled in with creaminess. Garnished with slivered scallion and pasley.

Heat olive oil in a skillet but don’t let it smoke. Add left over mashed potatoes and spread evenly with a spatula or spoon, whatever is easiest for you. (Just no metal spoon + non-stick cookware!) Allow to cook 7-8 minutes. You’ll see plumes of smoke start to pop out of select spots and around the sides. Turn up a corner or some small place to see how it’s looking on the bottom side. If it’s not turning golden yet, allow to cook a bit more. Then, test again. When you see the bottom getting golden, start messily flipping it over. This isn’t a goal of perfection. We just want to crisp up as many sides as possible. Feel free to mix it all up and flatten again if you like. You shouldn’t have to re-season but if you want to add anything, it’s up to you. Two or three rounds of that and remove before anything burns. It’s a fun indulgence. :p ~Oh, and do try to be frugal with your taters. Really don’t need A STICK OF BUTTER or cups and cups of heavy cream. I use Earth Balance and just enough veggie stock and olive oil to keep my mashed taters smart and lush. 🙂

🙂 Quinoa is one of my best friends. I cooked this quinoa in home-made tomato broth and tomato concasse with celery & edamame. Garnished with fresh basil leaves.

Kiwi Mash w/ Orange, Almonds & Chia Seeds – I love this. I halve a bunch of kiwis, scoop the flesh out with a spoon, (quicker than traditional peeling in my opinion), mash ’em up with any utensil (a potato masher works but so does a fork or back of a spoon) and top with fresh orange sections, raw almonds and sprinkle with chia seeds! Simple, refreshing and very filling!

I think that’s enough snacks for now! Back to the shows! It’s London Fashion Week right now and it has been great so far!

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Seafood Stew & Midwest Couture Blog

June 9, 2010

A bit ago, the glorious Trasi Kromer of Midwest Couture Blog turned me onto a photo-contest that I ultimately missed the date on (oops!) but she was wonderful enough to blog about the event and post my recipe! She’s honey-sweet, gorgeous & insightful so I hope you pay her blog a visit!

Here are the goods:

Seafood Stew Recipe:

Ingredients:

1 lb. Littleneck Clams
1 lb. Chilean Mussels
2 3-4 oz. filets Orange Roughy
2 3-4 oz. filets Halibut
4-6 fresh, cleaned whole squid, bodies sliced in rounds, with tentacles (for garnish)
1/2 cup celery, diced
1/2 cup red onion, diced
1/2 cup fennel, diced
1/2 cup diced tomato
2-3 tbsp. minced garlic
2-3 good pinches of cumin
1-2 bay leaves
1 tsp. fresh thyme
1/3 cup good extra virgin olive oil
1 cup seafood stock
Pinch good saffron (if unavailable, use Mexican Azafran)
4 oz cup organic tomato sauce
Sea Salt to taste
Grains of Paradise to taste (if unavailable, Freshly Ground Black Pepper will suffice)
Sprinkle of Herbes de Provence (Optional)

Preparation:

Heat olive oil in pot or large sauce pan over low heat. (On the side, have a skillet heating slowly. Keep on low till 5 minutes before the Halibut step).
Add diced onion, celery, fennel, tomatoes (and any stray tomato juice from dicing), garlic and cover immediately.
Uncover after 3-4 minutes. When you see condensation droplets, that’s the sweat you want. Add salt to allow vegetables to release moisture, as well as Grains of Paradise (or pepper if unavailable), cumin, saffron (or azafran if unavailable), thyme and bay leaves. This delicate process we’re orchestrating is like a seasoning infusion.
Cover to allow steam and precipitation to create a broth. Keep heat low and allow this process to work for an additional 5-6 minutes.
Uncover and stir to assure there is no to minimal browning. Then, recover for an additional 2 minutes to ensure a good sweat has been had.
Uncover and Incorporate seafood stock & tomato sauce. Cover and let simmer for 10 minutes.
Uncover and strain liquid. Discard or reserve solids for whatever you want to use them for. Up to you. For this particular recipe, we are creating a broth sans solids other than the seafood.
Return liquid to sauce pan or pot. Add Orange Roughy and poach 6-8 minutes covered.
Uncover and add squid. Poach an additional 2-4 minutes for a total of 2-4 minutes for the squid, 10-12 minutes for the fish.
When done, remove fish and squid and cover with aluminum foil to stay warm. Add mussels and clams and cover. Do not disturb for about 8-10 minutes.

*WHILE THIS IS WORKING, TIME TO SEAR OUR HALIBUT*

Bring additional (hopefully) cast iron skillet up to med-high heat. You know it’s hot enough when you sprinkle water at it and the water beads off very fast and vanishes. This is essential because, if your skillet is not hot enough, your fish will stick. Must allow the protein to hit a hot surface and sear. No fat is necessary in the skillet when you sear. (No oil, butter, lard, etc). (Optionally, you can saute the Halibut in a fat for 3-5 minutes on each side if you are more comfortable with said cooking method).

When skillet is hot enough, season Halibut with sea salt, Grains of Paradise (or pepper) and Herbes de Provence, (optional. There’s lavender in HdP which some people may find assertive). Sear each side 3-5 minutes. When done, set aside under aluminum foil to keep warm.

*BACK TO OUR SHELLFISH*

When you uncover, all mussels and clams should be open. Discard any unopened ones as those have gone bad and may get you plague-sick.

Time to plate! Ladel broth and shellfish in bowl. Wedge Orange Roughy in as best you can. Sprinkle squid. Wedge tentacles around, attractively. Top w/ seared Halibut and serve with crusty bread, (warm or toasty tortillas work, too!) & lemon wedges. Garnish with parsley.

Serves 1-2. Increase ingredients according to how many you’ll be serving. Feel free to swap in various fishes and shellfishes to suit your tastes. This is a homely recipe where components are at your discretion. Technique and timing should be the focus in practicing this recipe.

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