A Stack of Dishes

Something good is cooking...

GF

Bloody Mary Shrimp Cocktail: Celebration Food #SundaySupper

by

shrimp cocktail, shrimp, appetizer

I know we’re getting into the time of year of bridal showers and baby showers and such- but it’s also coming on GRADUATION time-as it turns out- MY graduation!

I am delighted to announce that I have officially completed my Masters degree coursework, and my thesis has been accepted and approved!  I am now able to proudly place the letters, MS, after my name. Earlier this week, when I received the confirmation, I was immediately hit with wild, teary emotion. I was washed over with such a powerful feeling of relief and satisfaction. I had set a long range goal, and now, after imagining this moment for so long- it is finally here. 

So dear friends, if you have nothing else to raise a glass for, you are welcome to join me in my happy dance as your excuse to eat, drink, and be merry!  (there really should be dancing)

For those who don’t know, I’ve been working on my degree is in Nutrition and Applied Physiology at Columbia University. It was a long 7 years ago when I made the decision to rearrange my life and head back to school. It was terrifying at first. I had been a fairly confident and successful business woman, but what if I failed at this? After all, it had been 20+ years since I sat in a classroom. I was dedicating myself to a long ranged commitment, and I wasn’t exactly clear of the direction that I wanted to go- just a positive feeling that I had to point my bow forward and keep plodding toward it.  

And you know what happens when you follow a passion- it brings you to places you never imagined, which are wholly more fantastic. That hazy first step turned into a steady stream of many. Though I had many moments of feeling overwhelmed, or questioned the risks and investments I was making- in the end it has left me stronger, and frankly, amazed.

The work and struggle have not all been my own.  Sacrifice and patience has been demanded of several people in my life, especially my beautiful fiancée Pam.

For the past two years I’ve been living in NYC while she has been renovating and tending to our home in Louisiana. There has been a lot of back and forth, and hours upon hours of FaceTime, which frankly has just worn us out. In a few weeks we will attend my convocation. Shortly after I doff my mortar board and gown, Pam and I will pack up my apartment and head home- at last- together. Then my life will begin- again.

duethradish

[Read more…] about Bloody Mary Shrimp Cocktail: Celebration Food #SundaySupper

Spring Salad of Asparagus, Garden Peas and Pickled Red Onions

by

Spring Salad- A Stack of Dishes

 

The peas are poppin’, the asparagus is snappin’ and the pickled onion gives this spring salad a sparkling little kick! This spritely salad is the epitome of spring to me.

This year for our Easter dinner I made a larger version of this salad, and it was such a hit that I had to remake for me, I mean you. I was never much of a pea eater as a kid. My experience of peas was salty, mushy, petite pois, straight out of the can, thanks to Le Sueur.

That elegant silver labeled can would get me wondering about Le Sueur. I always assumed him a grisly Frenchman who, with a huff and a wave of his hand, insisted on packing his precious peas into a precious looking can so that ignorant American children, such as I, could be enlightened. My mother certainly though them schmancy (and still does I believe…).

Come to find out that, Le Sueur bears no beret, expels not a huff, nor even an attitude- Le Sueur is actually a town in good ol’ Minnesota- right ‘chere in the U S of A. Apparently peas are aplenty and produce with aplomb in MinnesOHta! Who knew?

Somewhere in my youth and childhood I was given the opportunity to eat a fresh pea straight out of the pod- and my friends, that was a moment.  Round bellied pods with sweet nuggets inside. Jewels! Fresh peas are just so sweet! Why- I mean WHY?!?! did someone ever think that cooking them into gray mushy beads was the way to go? No wonder it has become the supreme  “face making” vegetable for kids.

There are no such horrors in my salad. I put just a slight blanch on mine. Just enough to draw out the full potential of the sweetness, while still keeping the pop and crunch. They also turn a brilliant green, which is a beautiful thing all on its own.

Same with the asparagus- mostly cooked- I wouldn’t say al dente necessarily, but steamed or boiled just 2-3 minutes to bring out the flavor, yet still keeping a bite to them.

For the dressing I used some of my Homemade Mint Vinegar which was so perfect I cannot begin to tell you. First I pickled the onions in some, then took the residual juice of the onions and vinegar, and made a dressing out of it. So frightfully simple, fresh and and divine with a hint of mint.

Sorry Le Sueur, I think you got it all wrong- I think this American child has got something better than any fancy can could compete with.

 

asparagus and garden pea salad, spring greens, spring vegetables, a stack of dishes

 

Asaragus and Pea Spring Salad with Pickled Onions
Cold or room temperature this salad is a hit. The onions take some time to do their thing, so start them first and dress the salad last. Serves 6
Save Recipe
Print
148 calories
16 g
0 g
7 g
6 g
1 g
194 g
42 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
194g
Servings
6
Amount Per Serving
Calories 148
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 6g
24%
Sugars 7g
Protein 6g
Vitamin A
23%
Vitamin C
61%
Calcium
4%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 large red onion
  2. .25 cup Mint Vinegar (recipe under condiments), or red wine vinegar
  3. 1 pound Fresh garden peas
  4. 1 pound Fresh asparagus, washed and tough ends removed
  5. 1 bunch of pea shoots, or some other tender lettuce (watercress, etc)
  6. 1 teaspoon dijon mustard
  7. 3 Tablespoons olive oil
  8. Salt & Pepper to taste
Pickling the onions
  1. First peel the onions and slice on a mandolin (or very finely by hand). Place slices into a bowl and sprinkle a teaspoon of salt over, and toss while slightly massaging the salt into the onions with your fingers.
  2. Let rest for 10-15 minute, then pour vinegar over and set aside for 30 minutes, giving them a stir from time to time. Over time they will soften and develop a beautiful bright pink color.
The Greens
  1. In a good sized pot, fill with about 2 inches of water and a hefty three fingered pinch of salt- bring to the boil- and ready a colander in the sink.
  2. Wash and trim the asparagus- if thick like mine shown, slice in half the long way.
  3. Wash and set aside the peas.
  4. First toss the asparagus into the boiling water and cook for 2-3 minutes until crisp-tender. They will turn a bright green. Test one for doneness. Remove with tongs from the pot and place into the colander and rinse with cold water to stop the cooking process, then remove and set aside.
  5. Then into the same water, toss the peas and cook for 1 minute- maybe 70 seconds- really, don't over do it. They will also turn a bright beautiful green. Pour the water and peas through the colander and, as with the asparagus, rinse with cold water. Allow to drain.
Composing and dressing
  1. On a large platter arrange the pea shoots, then lay the asparagus on top. Sprinkle with the peas, and the onions.
  2. Remove 2-3T of vinegar/onion juice to a separate bowl, add the mustard and mix. While continuing to mix, add the oil- then season with salt and pepper.
  3. Pour the dressing over the entire salad and serve.
Notes
  1. Do not be tempted to dress this salad in advance. The acid in the dressing will cause the asparagus and peas to lose their brilliant color. You may compose the salad in advance, and dress it right before serving.
beta
calories
148
fat
7g
protein
6g
carbs
16g
more
A Stack of Dishes https://www.astackofdishes.com/
Wordpress Recipe Plugin by Recipe Card

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach+Scallion Savory Torte

by

 

savory spinace torte, torte recipe, savory tart recipe, quiche, a stack of dishes

Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. 

Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my black counters. Not only that, but these days I try to shy away from things that are made with so much butter or fats. Using polenta as the base and layer of the torte not only is snap easy, it’s also so much more nutritionally rich than standard crust. 

I really like the dense corn-y layer of polenta, it gives this dish a little more heft, making it a perfect dish for a Sunday Brunch, a luncheon or a light supper. And look how pretty! Because it’s also made with skim milk and light goat cheese, it’s not a bad thing to make for your lunch this week and pack off to work with you. Certainly this is far more appealing than that bologna sandwich you had in mind. {go ahead, make your co-workers jealous}

 

savory tart, savory torte, savory tart recipe, spinach, eggs, a stack of dishes

 

 

 

I don’t have any co-workers since I toil in solitude most days- but that’s about to change. I am juuuuuuuust about finished with all my school work, and just now tidying up all the loose ends for my graduation in May. These last 3 months have been nose to the grindstone (more like eyes squinting at my computer screen), and now I can finally start to ease up on the gas. My dear ol’ pal, Canon 5D, is back from the shop, better than ever. Soon I will be purchasing myself a delicious graduation gift- the new Canon 6D. 

The new camera will have some bells and whistles that I am looking forward to playing with, but I also am looking forward to creating some videos in the near future. My older camera with be “Camera B”, and together I think my two babies and I can do some quick spots for you that I hope you’ll enjoy. So you see, I NEED both cameras. Anyway, fun stuff coming up, so stay tuned for that.

polenta tart, savory tart, savory tart recipe, quiche

Spinach+Scallion Torte
This polenta lined torte is quick and easy to make and much healthier for you. This dish reheats beautifully making it great for getting a jump on a party, or for having on hand in your fridge to take off slices for your lunch or supper. Serves 8
Save Recipe
Print
145 calories
15 g
143 g
6 g
9 g
2 g
215 g
424 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 145
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 143mg
48%
Sodium 424mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 9g
Vitamin A
88%
Vitamin C
22%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup polenta or fine corn meal
  2. 3 cups of water
  3. .5 teaspoon salt
  4. 1 large bunch of fresh spinach leaves, about 6oz, washed
  5. 4 scallions, greens and whites, sliced thin
  6. 6 large eggs
  7. .5 cup skim milk
  8. .5 teaspoon salt
  9. .25 teaspoon pepper
  10. 2 ounces reduced fat goat cheese
Instructions
  1. Preheat the oven to 350 degrees, and prepare an 8" springform pan with cooking spray.
  2. In a large pot bring 3 cups of water to the boil. Stir water with a whisk to create a whirlpool and slowly stream in the polenta. Keep stirring as the polenta thickens for another 2-3 minutes.
  3. When the polenta is thick and starts to pull away from the pan, pour into the prepared springform pan.
  4. Using a spoon, spread the polenta evenly along the bottom and up the sides of the pan to the top. This will create the shell for the custard filling to rest in.
  5. Arrange the spinach leaves evenly, but without too much fuss, on the top of the polenta.
  6. In a medium sized bowl combine the milk, eggs, salt and pepper and whisk to thoroughly combine. Pour over the spinach, then sprinkle the scallions on top.
  7. Lastly, crumble the goat cheese in large chucks evenly over the top.
  8. Place the torte in the middle of the oven and bake until the center is set and springy to the touch. Mine took about 40 minutes.
  9. Allow to cool for about 10 minutes before removing from the pan and serving.
  10. Enjoy!
Adapted from from Donna Hay
beta
calories
145
fat
6g
protein
9g
carbs
15g
more
Adapted from from Donna Hay
A Stack of Dishes https://www.astackofdishes.com/
Wordpress Recipe Plugin by Recipe Card