Charred Pear Tomato Salsa

Charred Pear Tomato Salsa, originally uploaded by Kim De.

It seemed time to write about a vegetable again. We do eat them!

I am reaching back a couple of weeks for this recipe. It is from Fiesta on the Grill, a wonderful cookbook that I highly recommend! Not made during grilling season, I cooked the veggies over the gas flame on my stove. Despite this change in technique, the tomatoes and other veggies had an amazing charred flavor.

Less salsa, more salad, this side dish can be great with strong thick tortilla chips, or eaten alongside your favorite main dish with a fork.

Oh, and if I didn't mention it before, it is very easy to make!

Charred Pear Tomato Salsa (Adapted from Douglas Rodriguez)

Salt
1 medium white or red onion, peeled and sliced into 1/2-inch rounds
3 cups (about 1 1/4 lbs) cherry or pear tomatoes
1 t + 1 T olive oil
2 cloves roasted garlic, peeled and thinly sliced
2 t to 2 T chopped chipolte chiles in adobo sauce (the amount depends on your heat tolerance)
1 T fresh cilantro, chopped
1 1/2 T lime juice
Salt and Pepper to taste
Sugar as needed

Preheat oven to 450 and line a baking sheet with foil, or prepare a small steamer basket with oil for your gas stove-top.

Salt the onion slices and cook until browned and a little charred around the edges, at least 15 minutes in the oven, or 5 minutes over the gas flame. Remove, cool and chop into 1/2 inch pieces.

Toss the tomatoes in 1 t oil and cook the same way as the onions, until they have some black spots, are beginning to give off juice, but are still firm. Remove from heat and place in a bowl ti capture the liquid.

Combine the onion, tomatoes, garlic, chiles, cilantro, lime juice and remaining oil and let sit for 10-15 minutes for the flavors to develop.

Taste and season with salt and pepper and if needed, sugar to balance.

Gazpacho

gazpacho, originally uploaded by Kim De.

Have you ever tried gazpacho? It is a chilled tomato based soup with Spanish roots. If done correctly, it is amazing, refreshing and healthy. If done incorrectly....well like anything you wont want to keep putting it in your mouth.

I was spoiled a few years ago when I spent some time in Florida with a friend. We had a gazpacho that tasted of fresh vegetables, fruity olive oil, and I swear you could taste the sun.

Well maybe that part was because we were in Florida.

The recipes I had been trying call for tomato or V-8 juice. That is the problem. Neither taste like the sun! Once I moved away from those recipes, finding this one was a snap!

This was our Valentine's meal starter and the fabulous start to our tapas night. Fresh, fruity and a touch of heat, we may have transported to Florida (or better yet, Spain!)

This was good! I am in the market for more. If you have an authentic recipe from sunny Spain, I'd love to see it!


Spanish Gazpacho (Chef4all.com)

2 lb ripe field grown tomatoes
2 cloves garlic
2 shallots, chopped
1 tsp chopped cilantro
2 limes, juiced
2 Tbs EV olive oil
1 medium cucumber, peeled and seeded
1 green pepper, chopped
1 red bell pepper
1 Tbs red wine vinegar
1/2 tsp chilli flakes
2 tsp Worcestershire sauce
1 cup ice water
salt and pepper to taste.

Core the tomatoes and dip them in boiling water for 1 minute to blanch them, then transfer them in iced water, so the skin can be removed easily. Dice the tomatoes and put them in a food processor.

Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Serve the Gazpacho soup with fresh garlic-herb croutons on top.

Salsa

Salsa, originally uploaded by Kim De.

I dont often blog about prepared products – after all, my purpose here is to share what I make. But once in awhile something comes along that is so great I want to tell everyone. I mean why should I be the only one eating good stuff?

I know it has been mentioned a few times, but I love Mexican food. Not the kind you may be thinking of – the combo of greasy enchilada, crispy taco with beans and rice, all smothered with cheese – but the kind make with fresh ingredients. The kind I miss from my days in Houston. The kind I can cook at home with the help of Chef Rick Bayless and his fabulous cookbooks.

To me salsa is an art form. It is so incredibly simple to make at home and the taste is so amazing, I rarely buy it. But when I got a chance to try a jarred salsa from Frontera, the company owned by Rick Bayless, I jumped at the chance.

Today I opened it to share with Bo and a friend while watching the COLTS WIN (have I mentioned I grew up in Indiana?). I knew the quality would be good, after all Rick Bayless put his name on it. But I was still expecting “jarred salsa”.

I was wrong.

The first thing I noticed was it was thick. Most salsas from a jar are watery. Next thing was the perfectly chopped/minced/pureed ingredients. Now I was intrigued. I took a nice big whiff. Aromatic! Tomatoes, peppers, onions – I could smell the vegetables as individuals, yet they were mixing together somewhere mid air.

Then it came time for the big test. Would it live up to my very-high-foodie-snob standards? I tasted the crisp flavor from fresh vegetables. My tongue felt the smoke from the roasting. There was a nice subtle burn from the peppers and while not quite homemade, it is the closest I have come to from jar. It would be a great addition to your Superbowl Party.

Oh, and did I mention THE COLTS ARE IN THE SUPERBOWL!!!!!!!!

Chipotle, Tomato and Roasted Vegetable Salad

Chipotle, tomato and roasted veg salad, originally uploaded by Kim De.

I feel like it has been awhile since I talked about a vegetable. We really do eat them!

There are very few recipes I make over and over because there are just too many to try. However this one will be a repeater! With a mixture of our favorite flavors, how could we not have it be a repeater!

The nice thing about this salad is its versatility. Make it ahead and chill, bringing it to room temperature. Serve it as a side dish. Add cooked chopped chicken for a one dish meal.

Looking at the picture, you can see the colorful roasted peppers and the brilliant tomatoes covered in the glossy dressing with a hint of heat. Just looking at it, I can almost taste it again! I think it may mysteriously show up on our menu quite soon!

Chipotle, Tomato, and Roasted Vegetable Salad (Adapted from Cooking Light)

Salad
1 1/2 cups coarsely chopped onion
1 1/3 cups coarsely chopped green bell pepper
1 1/3 cups coarsely chopped yellow bell pepper
Cooking spray
1 1/3 cups chopped seeded tomato
1/4 cup minced fresh cilantro
Dressing
1 chipotle chile in adobo sauce, chopped
2 Tbs cider vinegar
2 tsp extra-virgin olive oil
1/2 tsp salt

Preheat broiler. To prepare salad, place first 3 ingredients on a large baking sheet covered in foil and coated in cooking spray. Lightly coat vegetables with oil or cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl to cool. Add tomato and cilantro and gently toss.

To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.

Roasted Broccoli with Ancho Butter

Ancho Butter Broccoli, originally uploaded by Kim De.

I am trying to like broccoli better. I love it in the summer in a cold salad, slaw style, cut up in a pasta etc. But cooked by itself, just cant get into it. But it is really good for you, so I try.

This is how last night's recipe came to be. I LOVE southwest/mexican flavors. If “they” show their faces in my recipe searches, I jump at the chance to use them. Especially when broccoli might become livelier...

The ancho butter was fun to make.

Look at the butter. Isnt she pretty?

Gotta admit, took a tiny swipe of it and it danced on my buds. Yum! Ancho chilies, garlic, cumin and coriander can make any food sing! Or so I thought.

The broccoli. I washed it. I rubbed oil on it. I roasted it. I tossed it in the butter, added salt and continued to roast. Boy did it look pretty! Bo sure did love it – but he loves broccoli. Me? I couldnt taste any butter, ancho chilies, garlic, cumin or coriander. All I tasted was broccoli. Not my plan.

The butter was so good, however, I plan to use it to saute some mushrooms to go with the fillet Friday night...oops, did I just let something slip?


Roasted Broccoli with Ancho Butter (Food and Wine Magazine)

3 ancho chiles (about 1 1/2 ounces)
Boiling water
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
4 large garlic cloves, thinly sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 sticks (6 ounces) unsalted butter, softened
Salt
Three 1 1/2-pound heads of broccoli, -- cut lengthwise into large spears, stalks peeled

Preheat the oven to 450°. In a heatproof medium bowl, cover the anchos with boiling water and let stand until softened, about 20 minutes. Drain the chiles and pat dry. Discard the stems and seeds, then coarsely chop.

Meanwhile, in a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the pine nuts and cook over moderately high heat, stirring constantly, until lightly browned, about 3 minutes. Add the garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer. Let cool.

In a food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and scrape into a bowl.

In a large bowl, toss the broccoli with the remaining 2 tablespoons of olive oil, then spread on 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender, shifting the pans from top to bottom and back to front halfway through. Add the ancho butter to the broccoli and toss to coat. Season with salt and roast for 10 minutes longer, or until the broccoli is tender. Transfer to a platter and serve warm or at room temperature.

Sauteed Green Beans with Tomatoes

PB260831, originally uploaded by Kim De.

Please forgive the blurry picture. It is the last of the ones I took of the Thanksgiving leftovers. I did a quick job of it to get back to my guests.

I'm sure you have noticed, my blogs for last last week have all been leftovers from Thanksgiving with nothing newer. There is a reason for that. I had surgery last Tuesday. Not only was I not able to be up and cooking, I had no appetite and food was the last thing on my mind. I think I have turned the corner today toward recovery and by Monday might even make a homemade dinner!

But on to the beans!

These were excellent! A recipe from Giada, it is something that could be made quickly after a long day at work. I think frozen cut beans would work just as well as the fresh (with a slightly different taste and texture) and with a bit less oil (which wont change a thing, I promise) is a good candidate for full nutrition power. I did make the recipe just as written below, because on Thanksgiving I dont worry about calories but it felt a touch on the oily side, so try cutting in half.

Oh, and the parmesan crisps, couldnt taste them, so I wouldnt worry about including them.

Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps (From Giada de Laurentiis)

1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Parmesan Crisps:

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps

Sauteed Kale with Caramelized Onion

Kale, originally uploaded by Kim De.

As a child my palate wasn't very adventurous - in all fairness I grew up in the Midwest where there wasn't much exposure to bold flavors. An advantage to moving a lot as an adult has been the opportunity to expand my horizons. I love it and the adventure continues.

Last weekend we went to Asheville NC. Our first morning we had breakfast at The Green Sage, a cafe proud of its use of local food and sustainable practices. We had an amazing breakfast including eggs, biscuits with portobello gravy (YUM!) and a side of Kale with Caramelized Onions. This was our first stab at kale. I have to tell you, it was fabulous. It had a slight bitter flavor countered with the sweetness of the onions. Immediately it became something we had to try at home!

Some internet research found several recipes that seemed close so I combined and tinkered and came up with what you see below.

If you like greens, this would work with others (i.e.spinach) but I think you should try the kale first. You might also be a convert!

Sauteed Kale With Caramelized Onions

1 bunch kale, washed and torn (stems removed)
1 small onion, sliced into rings
4 garlic cloves, chopped
1 T olive oil
1 T balsamic vinegar
Salt and Pepper

Heat oil in large pan over medium high heat. Add the onion and cook for two minutes, stirring frequently. Turn the heat down to medium low (or low depending on your stove). Cover and cook until the onions are soft and caramelized, stirring occasionally, approximately 45 minutes. Use right away, or refrigerate and heat back up, following the rest of the steps.

Add chopped garlic and saute until garlic is soft, being careful not to burn it.

Add kale, salt and pepper and cook until kale begins to wilt. Stir in balsamic vinegar and toss.

Green Beans, Potatoes and Eggplant

Indian Gr beans, originally uploaded by Kim De.

Finally I am able to get back into my kitchen to do some cooking. First up is food for a football game today. Indian Food.

I am so lucky to have a great Indian cook in my house! I love to serve as his assistant, helping an learning. Last night we made a vegetable curry to eat while watching football today - Bo always makes Indian food in advance so the flavors have time to meld. It has always worked!

Dont be afraid to try Indian food (eating or cooking!) The list of ingredients can look daunting, but really it is mostly spices an once you stock up on them, it easy to make the dishes.

Now I know this isnt the prettiest dish ever, but is is certainly one of the tastiest and definitely one of the healthiest!

This is a good one to try if you are new to Indian cooking- no Indian spices are used, just chiles and cilantro. Serve it with rice and plain yogurt if it is too spicy for you. Feel free too cut back on the heat by using one chile to start, upping the ante the next time you try it.


Green Beans, Potatoes and Eggplant with a Cilantro-Onion Sauce (Adapted from 660 Curries)

1 large tomato, cored and coarsely chopped
1 medium-size red onion, coarsely chopped
½ cup firmly packed fresh cilantro leaves and tender stems
4 fresh green Thai, cayenne or serrano chiles, stems removed
1 large white potato, such as russet or Yukon Gold, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, 1-inch wide, and ½- inch thick
4 ounces fresh green beans, trimmed, cut into 1-inch lengths
2 teaspoons coarse kosher or sea salt

Plop the tomato into a blender jar, and then add the onion, cilantro, and chiles. If the tomato is juicy, it will provide ample liquid for the blender blades to function. If it isn’t, you might need to add ¼ cup water. Puree to form a light purple-red sauce with flecks of green.

Drain the potato and pat it dry with paper towels.

Heat the oil in a large saucepan over medium heat. Carefully add the potato and stir it around. Cover the pan to contain the spattering, and cook, stirring occasionally, until the potato cubes are evenly browned with a slightly crispy skin, 5–10 minutes.

Pour in the sauce, and scrape the bottom of the pan to deglaze it, releasing any browned bits of potato. Stir in the eggplant, green beans and salt. Heat to a boil. Then reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, 20–25 minutes. Serve.