recipes

chèvre and grapefruit panna cotta

February 4th, 2012

 

chèvre and grapefruit panna cotta

 Super Bowl parties and a touchdown dessert:
chèvre and grapefruit panna cotta

In my experience, both as a guest and as a caterer, there are two truths about Super Bowl parties. The first is that the food served primarily consists of hand to mouth heavy foods that involve meat, sauces, and dips (chili is allegedly the favorite). The second is that throughout the game, the guests tend to break off into groups and the division is generally gender based. The gorgeous weather and the markets filled with citrus inspired me to bring a little lightness to your Super Bowl plates with something all party guests will enjoy, no matter the room they end up in, and so chèvre and grapefruit panna cotta, is this week’s simple pleasure. Read the rest of this entry »

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my garbure

January 26th, 2012

Garbure or stone soup

Peasant stew.  Fit for a king and royally good: 
my garbure

This month second graders all across America are reading as many books as they can that have been awarded the Caldecott Honor.  One of my favorite Caldecott books is Stone Soup by Marcia Brown. The book is about three hungry soldiers who convince (or trick) a town of peasants to make soup from stones (and other on-hand, but hidden, ingredients). The effort culminates in a soup that the peasants declare is “fit for a king.” While we are not making soup from stones, the ability to make a simple yet hearty soup with on-hand ingredients (and a few seasonal vegetables which I consider under-used but easily obtainable) is the inspiration for this week’s simple pleasure, my garbure. Read the rest of this entry »

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chia chips and soybean hummus

January 19th, 2012

Chef Morgan Soybean Hummus and Chia Chips

 

 healthy snacks that will not send you back to 2011
part 2: chia chips and soybean hummus

“It’s a chia…it’s a pet…it’s a chia pet.” Rumor has it that chia seeds are le tendence (the “in” thing) in food right now. However,  thanks to my brother, who sang that 70’s jingle selling chia pets (sprouted chia seeds on an animal-shaped moss forms), when I think of chia seeds, I think of chia pets. Today is my brother’s birthday. Thinking of him, trying to be trendy (save your laughter), and unable to escape the song he “planted” in my consciousness, I arrived at this week’s simple pleasure: chia chips with soybean hummus.

Chef Morgan Soybean Hummus and Chia Chips

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soybean hummus

January 19th, 2012

soybean hummus

 makes 1 bowl 

1 cup frozen soybeans, pods removed
1 small clove garlic, minced
⅛ teaspoon piment d’espelette
⅛ teaspoon ground cumin
1 teaspoon fresh Italian parsley, minced
⅛ cup (1 ounce) fresh lemon juice
1 teaspoon tahini paste 
4 tablespoons olive oil
1 teaspoon kosher salt (and to taste)
freshly ground pepper (to taste)                                                                                                 

  • Blanch Soybeans. Place the frozen soybeans in a pot of salty, boiling water. Boil for 1-2 minutes. 
  • Shock and Drain. Strain soybeans in a colander and place in an ice bath.  Drain well.  If you cooked them in their pods, remove the pods and measure the soybeans (you need 1 cup).
  • Purée. In a food processor fit with a metal blade, place the soybeans, garlic, parsley, tahini paste, lemon juice, piment, and cumin. Pulse until well-combined.
  • Add Olive Oil.  Slowly add oil through the top of the processor while continuing to blend. If you want a smoother consistency, add more olive oil. 
  • Adjust Seasoning.  Add salt and pepper to taste. 
Chef Morgan Soybean Hummus and Chia Chips

 

 
 
 
 
 
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tofu protein shakes … a complete meal

January 12th, 2012

 

 big resolution, solid steps: healthy snacks that will not send you back to 2011

part one: real protein shakes

 I run an average of 50 miles per week. As a runner, I can tell you that I am offered numerous food products that are supposed to improve my running and my nutrition. These man-made packages of protein wonder come in the form of powders, liquids, gels, gums, and even jelly beans. However, I was raised with the notion that if you want something, you go to the source. Drinking a protein shake with a lengthy ingredient list replete with names and processes that I do not understand, let alone pronounce, does not interest me. However, it is possible to have a super-fast protein shake that is good for you and tastes great without resorting to the powders and formulas so this week’s simple pleasure is just that: real (tofu ) protein shakes. Read the rest of this entry »

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flaxseed and pepper crusted seared Ahi tuna with two watermelon radish sides

January 5th, 2012

 

picnic weather, watermelon radishes, and keeping that New Year’s resolution:

 flaxseed and pepper crusted seared Ahi tuna served with
roasted golden beets and watermelon radishes with blood orange segments and 
a cucumber, watermelon radish and celery cru

The most common New Year’s resolution is to eat better, meaning healthier, lighter foods. The new year brings with it a renewed sense of determination and purpose but like all goals, our ambitions need inspiration and newness to keep them going. 

Yesterday at farmer’s market I overheard a father say to his child that the radishes she wanted looked good but “what do we do with them?” Inspired by his query, I bought some of those beautiful watermelon radishes (thank you Michael at McGrath Family Farm), and armed with a 2012 agenda of healthy habits and summer weather all around me, I thought this week we should take these watermelon (radishes) on a picnic so this week’s simple pleasure is not one but three recipes which are not only good for you but taste great and, when combined, are an average of 350 calories. So grab your “pic-i-nic” basket, we are taking a picnic in January with our seasonal market treasures and keeping our New Year’s resolution in tact all at the same time. This is going to be a good year. Read the rest of this entry »

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cucumber, watermelon radish and celery cru

January 5th, 2012

 

 cucumber, watermelon radish and celery cru

stats:

serves 4
55 calories per serving Read the rest of this entry »

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roasted golden beets and watermelon radishes with blood orange segments

January 5th, 2012

roasted golden beets and watermelon radishes with blood orange segments

 roasted golden beets and watermelon radishes with blood orange segments

stats:

serves 4-6
(approx 69- 106 calories per serving)

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It is a New Year’s Eve party in your mouth: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulades

December 31st, 2011

  réveillon !

It is a New Year’s Eve party in your mouth: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulades  

The weather in Paris is chilly with a slight rain that is here one moment and gone the next. However, the winter weather matters to no one and it certainly does not keep Parisians indoors or off the streets (or slow them down for that matter). The city is lit, seasonally decorated, and Parisians are out in droves buying truffles, pâté de foie gras, oysters, smoked salmon, and Champagne … lots of Champagne and pink seems to be particularly popular this year. Celebration is in the air. This week’s simple pleasure is three appetizers that will give you more reason to celebrate: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulade. Sent from (rainy) Paris, with love. 

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smoked salmon roulade

December 31st, 2011

Smoked Salmon

smoked salmon roulade 

makes 12

what you need:

12 slices smoked salmon 
12 thin slices cucumber
1/2 cup crème fraîche (or sour cream)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced capers, rinsed 
lemon juice (optional)
kosher salt (to taste)

12 small skewers, cocktail toothpicks (or chives) Read the rest of this entry »

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