A Stack of Dishes

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Beluga Lentil and Quinoa Salad With Meyer Lemon and Cornichon Dressing

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Finally cooking! These past few weeks has been a whirlwind. I have been caught up in a vortex that has whisked me along and spun me around much like Dorothy and the Wizard. I can happily say that I have finally touched down and yes- it is dancy and pretty and sunshiny.  In the midst of all the scheduled mayhem I was able to attend the Cookbook Conference at the last minute. What a wonderful and fantastic time it was!

I was able to meet and connect with all sorts of incredible food people- some after my own heart and others that I would have never met otherwise. Seriously, I would never have met people like Carolina Capehart, who I am told is one of the best food historians out there. She regularly cooks foods from the 1850’s over open fires- IN BROOKLYN! Then there was Carole Murka from Heirloom Meals who interviews and records regular people about their heritage and family recipes. I made some new friends that I am sure I will carry with me long and joyfully- but I also got such a tremendous insight as to how so many of us toil separately and similarly. Maggie Battista from EatBoutique!, Winnie Abromson from Healthy Green Kitchen, Cathy Barrow-the famous Mrs Wheelbarrow, Gail Dosik from One Tough Cookie– all of these amazing women and others my kindred spirits!

And now I am finally settling down. The conference put a fire in my heart that I cannot begin to explain- and it’s all so deliciously yummy and wonderful.

So now I am finally back at my own stove. The new stove that I am making a slow and cordial relationship with thus far. I am learning it’s temperaments and enjoying the creation of a new workspace for myself. Thus far it feels wonderful and works very well.

I will be bringing lunch to a friend tomorrow and the direction I got was “try to keep it healthy” and “no capers”. Not a bad suggestion and so my mind went quickly to this recipe I developed awhile ago. It is earthy, nutritious and satisfying without being too heavy for a midday meal, and an easy flavor profile that she should enjoy.

I am not a tremendous lentil fan- they can be wonderful and they have their place, but I typically don’t swoon. The Beluga Lentils however, not only look gorgeous, but they keep their shape and bite. No mush here. The quinoa and lentils are high in fiber and rich in protein, making this a power food dish.  A generous toss of minced cornichons give this salad a sprite snap while the mellow Meyer lemon softens it all out.

I am serving ours over shredded red cabbage, but this is also wonderful over lettuces such as Bibb.

Now to go think of a good dessert….

Lentil Quinoa Salad w Meyer Lemon Dressing
serves 4 nicely
 
 
.5 c beluga lentils- rinsed
.5 c tricolor quinoa
1 clove of garlic-half left whole the other half finely minced
4T minced cornichons
zest and juice from one meyer lemon
3T minced red onion
2T minced fresh tarragon
olive oil to balance out lemon juice ~.25c (taste!)
S&P
 
In one small saucepan combine lentils and 1c water. Add half of garlic and pinch of salt and simmer until tender ~20mins
 
In separate small saucepan combine quinoa and 1c water and a pinch of salt and simmer until tender ~15mins
 
While the lentils and quinoa are cooking prepare the dressing.
 
In a large bowl add the minced garlic, zest and juice of lemon, onion, cornichons and tarragon. Whisk in olive oil a bit at a time. Taste as you go. Meyer lemons are less tart and require less oil to balance.
 
When the quinoa and lentils are cooked, and still warm, toss into the dressing.
 
Continue to occasionally toss the salad until cool to get all the dressing pooled at the bottom soaked in.
 
When cool check for balance and season with S&P
 
 
 

Enjoy!

Warm Mushrooms Over Smoked Gouda Polenta

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On the chillier days I prefer to serve a warm snack when friends come for a drink. As coats and hats and gloves are doffed and tucked away, the smell of sauteed onions and mushrooms greets them to let them know that as they settle into cushions and chairs that the belly will be rewarded for making the trek out in the cold.

Grilled polenta is a wonderful comfort food that is easily prepared ahead of time and and warmed when guests arrive. I stuffed mine this time with a smokey Gouda to give it some depth and richness. This made a perfect pairing to the earthy topping.

The portion is tapas size- about 3 inches square- which is a lovely snack when sipping on a soft round white such as Chardonnay or a robust Sauvignon Blanc. Not a meal but a hearty small plate of warm comforting goodness.

Smoked Gouda Polenta Squares with Shiitake Mushrooms
serves 6-8
 
 
8oz polenta
2 oz Smoked Gouda, grated
 
2 medium brown onions, sliced thin
1# Shiitake mushrooms, stems removed and sliced
2 cloves garlic
.5 c white wine
2T butter
1T Thyme 
 
Prepare polenta by heating 4.5 c of water to boiling. Add 2t salt to water and then with a whisk slowly pour in the cornmeal while stirring the water to prevent lumps. On low cook until all water is evaporated, about 5 mins.
 
My trick is I make my polenta in my rice cooker. It warms and cooks the polenta nice and slowly, reduces splatters around the stove, doesn’t scorch and is easy to clean up.
 
Prepare a 9″ square pan with either cooking spray or line with plastic wrap.
 
Spread half the polenta evenly into the bottom of the pan, disperse cheese evenly, and then layer the rest of the polenta on top. Cover with a layer of plastic wrap and smooth out the top by pressing with fingers to get it as level and even as possible.
 
The polenta can be made well in advance (the night before?) or it should at least be left to cool and set for an hour or so.
 
In medium frying pan over medium low heat, melt the butter and add the onions. Slowly cook the onions until they are golden, taking care not to scorch them. Add the garlic and the mushrooms and sautee for 2 mins. 
 
Toss in the thyme and white wine and cook until the wine is evaporated. S&P to taste.
 
To serve cut the polenta into neat squares and grill. Spoon warm mushrooms over the top

Coconutty: Grilled Tofu on Coconut Cauliflower and Spinach with Spicy Coconut Sauce

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Grilled Tofu with Spicy Coconut Sauce

The beginnings of my move are underway. Each day is a task of clearing out another section of the loft, separating things from my past and deciding which I will carry with me into the future. This is a cathartic and exciting time. I’ve been great places and I am now on my way to something altogether new. All the things that used to weigh me down and crammed my corners are now an ever lightening load.
Finding time to cook, let alone eat, has been trickier, but when I get to the stove it’s far more satisfying. It’s the constant touchstone and keeps me grounded.
A snowy head of cauliflower has been haunting me every time I open the fridge. Can’t say this healthy cruciferous veg is my fave but it’s growing on me. The bigger challenge is there is SO MUCH of it. What to do… what to do…
Mashing steamed cauliflower is a recipe I came across about 3 years ago. It’s remarkable how tasty it is. The mellowness of the coconut counterbalances the sulphur tang in the cauliflower. I wouldn’t call this mock mashed potatoes, though some do, rather it’s a winner for what it is. There is enough flavor here to pair with some roasted chicken or pork chop, without overpowering the meal with coconut.
Before grilling the tofu I gave the slices a good juicing of lime juice. Not only does this add flavor to what otherwise is bland, but the vitamin C in the juice will aid the absorption of the iron in the spinach.
A quick reduction of the remaining coconut milk after the mashing makes a creamy decadent sauce with healthy fats. This meal may be way too healthy, but more importantly it’s really delicious.
Coconut Tofu with Cauliflower and Spinach
serves 4
 
1 head cauliflower
1 can light coconut milk
1 large bag of spinach chopped
2 cloves of garlic, minced
1 lime, zest reserved
generous pinch of red pepper flakes
.5t fish sauce or salt
pinch of sugar
1 block of firm or extra firm tofu
 
 
Break cauliflower into smaller pieces and steam until just tender, not to mush. Add enough coconut milk to make a rustic mash. Add salt to taste.
 
Drain tofu. Slice into .25″ slices and sprinkle generously with lime juice.
 
Place remaining coconut milk, approximately half a can, into a small saucepan and stir in half of reserved lime zest, pepper flakes, fish sauce and sugar. Simmer on medium low until reduced. Adjust seasoning to taste.
 
In large frying pan warm 2T olive oil and sautee garlic gently over medium heat until just cooked. Add rinsed but still damp chopped spinach and sautee. The water from the spinach with add steam and keep the spinach green and bright. Err cooking spinach on the under side to retain as much of the vitamins as possible as well as flavor.
 
Heat a grill pan on medium high. Generously oil pan and grill tofu.
 
Build the dish by laying down the cauliflower down first. Pile on the bright beautiful spinach and then lay down the tofu. Add the remaining zest into the sauce and spoon over the tofu.