A Stack of Dishes

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Rainbow Carrot Lentil Salad with Pomegranate Molasses Dressing

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Carrot Lentil Pomogranate molasses Salad- A Stack of Dishes

The Fall is nipping at my heels, and though I still feel like hanging on to Summer, this rainbow carrot lentil salad brings in the richer flavors of the season in a way that makes me feel like it’s going to be alright. That gorgeous full on summer sun gave us platters of warm tomatoes and bursting berries that fueled my sandy romps to the beach and late night meals on the deck. As the days are going by the long golden light of the fall is creeping up on us and so I’m starting to look forward to duskier and rounder flavors.

Last week I was at the farmers market in Union Square and I was once again blown away. So many colors, so many textures! The peaches are heading out now, but here come the apples, the squashes and these gorgeous rainbow carrots. Yellow, orange, ruby…they are so pretty they look like candy! Who can resist really? I think between now [Read more…] about Rainbow Carrot Lentil Salad with Pomegranate Molasses Dressing

Warm Roasted Tomato Fresh Mozzarella Salad

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Oiling tomatoes for roasting- A Stack of Dishes

August is my happy time of the year. The rhythm and flow of the summer is now engrained. Shoulders are goldened by the sun, stepping into shorts and slipping on tee shirts is the uniform of ease and mobility. The cicadas have begun their evening song, peppered with the glow of fireflies floating in soft velvety air. We have reached the sultry, the slow, the comfortable and casual- and the absolute best part? We have reached the time of abundant tomatoes.

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

The farmers market is an intoxicating playground. So much color and jewels to choose from. Baskets overflow with gorgeous beauties- and the smell! I just love the smell of an earthy pungent tomato. One thing I have learned is that tomatoes are different in different parts of the country. I took for granted what I’ve always known since childhood. I hadn’t realized how much it touched my soul to hold a heavy Jersey tomato in my hand, its smoothness filling my palm, and that incredible smell of tangy earth. Now I revel whenever I can- which often leads to over purchasing.

I make a mean corn tomato salad which often utilizes the bulk of my tomato buying, but last weekend I got carried away. I was a kid in a candy store. I wanted all the colors. I collected them and held them to my belly as I shopped the stand- and it made me happy. Only, after the weekend there were too many leftover. 

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

This salad is a dynamic of texture and temperatures. The tomatoes are tossed with oil, thyme, a healthy splash of salt and grinds of fresh pepper then roasted in the oven (or as I have taken to do lately- on the grill with the lid closed). Fresh mozzarella is pulled and torn into chunks onto a platter for the ready. Once the tomatoes looked puffed, thin skinned and ready to burst, and maybe a few have begun to give up their juices, it’s time to pull them from the flames. Give them a minute to sigh and relax and weep that gorgeous juice into the pan. While still quite warm, spoon them over the cheese.

The heat will gently melt the edges of the cheese, yielding its creaminess, while maintaining a center of cool. Grab hunks of your favorite crusty bread and have at it. Serve with friends, and a rose, and if possible with the concert of cicadas and the dancey glow of fireflies.

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

 

Ginger Herbed Rice Cake with Smoked Chicken

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Gingered Herb Rice Cake with Smoked Chicken - A Stack of Dishes

My life will be taking me back to NYC on a more regular basis, one week out of every 5 if all goes well.  My reasons are many and good, but that’s not important here. How that affects my writing here is it gives me some juice, some much needed verve.

I hate to whine on about the have nots that I face in my small Southern city (to be fair things are improving rapidly and well), but I will admit to a lack of inspiration for me at times. I will not place all the blame on place- I’m more of a grown up than that. Art, beauty- it’s all a creation out of nothingness so I should be glad for the grist. But still…

But still, so what.

So freakin’ what.

I cook for others often, but my real mistake is not cooking more often for myself. I LOVE food. I mean I just think it’s the bomb! Do you share my feeling of potential when you enter a well stocked market? There are things that can me done here people! But I now share my life with a fairly picky eater and often dieter, and well… I’m not as able to spread my wings as much as I would like. But I will.

So now- enough of all that- here we have it. Something from more of my wheel house. My gorgeous supermarket stocks these lovely small smoked chickens (and dare I say they are not pricey either). I just adore them. Chicken chicken chicken- I how I can eat thee everyday- but man, is it exciting to have it ready to eat and so tasty! I’ll add it to pasta or top my cheese and cracker snack with a slice. It’s faboo.

After making a batch of chili for a crowd a few days ago I ended up with a rather large bowl of white rice (don’t you know the brown rice went in a flash, bravo!) I hate to waste food and so what to make of it? I thought about rice pudding, and I thought about a casserole, but this is what I came up with. A lovely pan fried cake laced with ginger, parsley and bits of diced chopped dried cherries- the perfect pairing to my smoked chicken. Tadaaaa!

This would be also stupendous in the morning with a poached egg on top, or serve these cakes alongside roasted fish etc. They take no time flat to throw together- use those bits of herbs in your bin, add a jot of cheese if you wish!

And so we have lift off. Cooking from my soul for the freakin’ heck of it. I”m jazzed.

Herbed Rice Cake with Smoked Chicken and Cherries- A Stack of Dishes

Ginger Herb Rice Cakes with Smoked Chicken
make as an appetizer or side dish.
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201 calories
21 g
77 g
5 g
18 g
1 g
198 g
937 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
198g
Servings
4
Amount Per Serving
Calories 201
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 77mg
26%
Sodium 937mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
10%
Sugars 2g
Protein 18g
Vitamin A
21%
Vitamin C
26%
Calcium
3%
Iron
8%
* 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 cooked rice (any kind will do)
  2. 1 tablespoon minced ginger
  3. 1/2 cup finely chopped parsley
  4. 1/2 cup chopped dried cherries
  5. 1 large egg, beaten
  6. salt and pepper to taste
  7. 8 slices smoked chicken (smoked salmon, trout, etc would also work well here)
  8. 1/2 avocado sliced into 8 pieces
  9. extra parsley to garnish
Instructions
  1. In a medium bowl combine the rice, ginger, parsley, cherries, egg, salt and pepper and stir well to combine. Let it sit for a minute while you prepare the pan.
  2. Warm a large skillet over medium heat with a teaspoon of oil and swirl to cover. Add large spoonfuls of the rice mixture to create a 4"patty when tamped down to a 1/2" thickness.
  3. Cook gently for 3-4 minutes, then flip and cook the other side until toasted, about 2 minutes.
  4. Serve with two slices of avocado and chicken on top and flourish with some parsley.
Notes
  1. If you would like to serve these at a gathering you may make the patties in advance, not over cooking them. Before serving, gently warm them up in a pan and you're golden.
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calories
201
fat
5g
protein
18g
carbs
21g
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