grilled baby carrots and shrimp with cilantro, avocado and lime.

April 30th, 2013

carrot shrimp 2

shrimp on the bar-b and a little al fresco dining

grilled baby carrots and shrimp with cilantro, avocado and lime

I could say that I fired up the grill this weekend because of the Los Angeles sun. However, that is only partially true. It was also the Target run. Yes, Target. You see, I set out  to buy school necessities for my children and then could not resist two hurricane lamps perfect for the patio table. This led to the desire to grill which led to an easy al fresco dinner with items in my refrigerator which resulted in this week’s simple pleasure: grilled baby carrots and shrimp with cilantro, avocado and lime. Read the rest of this entry »

spring carrot purée

May 27th, 2012

chef morgan carrot puree 

 spring carrot purée

 serves 4

what you need:

1 pound diced orange carrots (trimmed not peeled)
2 cups (16 ounces) water
3-4 ounces olive oil 
3 teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon piment d’espelette (optional)
⅛ teaspoon freshly ground black pepper (as needed) Read the rest of this entry »

rue and dandelion salad with tracker jacker dressing

April 1st, 2012

 Hunger games food - rue and dandelion salad with tracker jacker dressing 

rue and dandelion salad with tracker jacker dressing

serves 4 

what you need:

salad
1 handful small dandelion leaves, trimmed
1 small head ofLittle Gem lettuce, leafed
2 handfuls of mesclun (with baby beet tops)
4-6 grape or cherry tomatoes, halved or quartered
4-6 Tokyo turnips, halved or quartered
4-6 baby (Dutch) carrots (various colors)
2-3 Easter radishes, thinly sliced
2-3  French breakfast radishes, halved Read the rest of this entry »

It is just the way I see things; baby spring vegetable and Puy lentil salad

March 10th, 2012

 

It is just the way I see things; baby spring vegetable
and Puy lentil salad

Spring is my favorite season. Budding bulbs and blossoming trees bring a sense of renewal and the promise of a fresh start. Returning to my apartment from my baguette run, I was filled with anticipation. Partly, because I could not wait to slather apricot jam on this airy piece of crispy goodness I clutched in my hand, but also because the morning air was filled with the smell of narcissus, daffodils, and hyacinths. The corner florist had opened their doors. Spring has sprung and the evidence was artfully presented in round baskets for shoppers to take home and bring a little bit of spring indoors (even if the radiators were still turned on). I stopped and as I looked at the displays this week’s simple pleasure was born: baby spring vegetable and Puy lentil salad. Read the rest of this entry »

goodbyes, cherished moments and setting fire to the rain: my family pot-au-feu

December 23rd, 2011

Beef Stew

goodbyes, cherished moments and setting fire to the rain:
my family pot-au-feu

It rained on Mulholland as I ran to Adele’s song “Set Fire to the Rain.” Impeccable timing and the idea of setting fire to the chilly weather compelled me to run straight to the kitchen to make pot-au-feu (pot of fire). I had no idea then that it would take on the significance that it now has. In the holiday spirit of sharing, this week I share with you my family recipe for  pot-au-feu.  Read the rest of this entry »

œufs fantômes à la macédoine de légumes (deviled ghost eggs with vegetables)

October 21st, 2011

Deviled eggs with Devil Eyes RIP sign

œufs fantômes à la macédoine de légumes
(deviled ghost eggs with vegetables) Read the rest of this entry »

carrot velouté with quenelle of fresh chèvre

April 21st, 2011

carrot velouté with quenelle of fresh chèvre

stats:

yield: makes 8 cups

what you need:

soup
1 tablespoon unsalted butter
1/4 cup diced spring onions
1 pound young orange carrots, diced
3/4 cup fresh orange juice
1 cup carrot juice (reduced from 2 cups)
1/2 teaspoon ground cumin
1 teaspoon kosher salt (and as needed)
2 cups water (and as needed)

garnish
8 ounces goat cheese, room temperature
fresh chervil leaves (as needed)
fresh coriander flowers (as needed) Read the rest of this entry »

Spring vegetable pancakes

March 3rd, 2011

Spring vegetable pancakes

stats:

makes 8-10 pancakes

what you need:

1 tablespoon olive oil
1/4 cup finely minced fennel bulb
1/4 cup soybeans (fresh or frozen), shelled
1/4 cup spiral cut carrots (or grated)
1 cup grated potatoes, large grate with skins Read the rest of this entry »

vegetables first

November 24th, 2010

vegetables first

When you think of the Thanksgiving meal, vegetables do not immediately come to mind.   They are side dishes and the last thing to be eaten, if at all.   It is time to change our perspective and give vegetables their proper place in our celebration of the harvest.  This year, make vegetables a first course, a purposeful dish with importance as well as a preview of more (not the only) good things to come.

Vegetables first makes sense for several reasons.  Vegetables are good for us and their texture, flavor and colors balance the bland starchy, fatty foods to follow (i.e., the mashed potatoes, stuffing, and butter-basted turkey).    Additionally, eating a modest serving of vegetables first makes us less likely to overeat the subsequent things that are not so healthy (and if you are watching your caloric intake, this will help you keep your calorie consumption down as well).

Below are three recipes for your vegetable “first course”.   All are simple to make and if you do the prep work (the washing and cutting of the vegetables) the day before then you only have to roast the vegetables on Thanksgiving day (and at the same temperature you are roasting your turkey).

A couple of comments about the vegetables.  First, always buy vegetables with their tops on.  The tops of vegetables are the first thing to decline if the vegetables are old (which is why some markets remove the tops).  Second, do not feel committed to my vegetable suggestions but buy what is freshest in your market and take advantage of the various textures and colors of the season.  Lastly, if you cannot decide which vegetable first course to serve, make two.  It is no more work  (the vegetables are all basically roasted so you can put it all on the same baking tray) and it can make things fun.   For example, if you have 12 guests, give every other person (guests # 1, 3, 5, 7, 9, and 11)  starter #2  with squash, mushrooms, and onions, and remaining 6 guests starter # 1 with carrots, turnips, and beets.   If you have a young child who is learning patterns at school this is a great way for them to practice their pattern skills by creating a pattern (i.e., ABABAB)  to correspond with plate assignments.

Keep the old traditions and add a few new.    I wish you and your family a happy and healthy Thanksgiving and, of course, je vous souhaite un bon appétit !

LM

Read the rest of this entry »