on the side : seafood almost-ceviche

SEAFOOD ALMOST-CEVICHE

This is an almost-ceviche because I wanted to put a little heat through my seafood rather than rely on just the acidity of the lemon and lime.  If you can find fresh-enough seafood, go for the ceviche version and give yourself enough time for the seafood to “cook.”  My almost-ceviche uses minimal oil so it’s still just as fresh.  The added vegetables – picked up from the local farmers market and therefore delish! – are textural complements the dish so delectably craves.  A great way to start any meal without filling you up or destroying your palate, if you’re a seafood lover you must try a rendition of this at some point in your cooking lifetime.

INGREDIENTS:

• Squid, Shrimp, Scallops (16 oz)
• Lemon (2)
• Lime (2)
• Cucumber (1)
• Sweet Pepper (1)
• Celery (2)
• Red Onion (1/4)
• Garlic Clove (1)
• Fresh Parsley (1/2 cup)
• Serrano Chile (1/2)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Clean the squid and dice it up into small rings.  Clean the scallops and, depending on size, cut up into small pieces if necessary.  Clean, devein and de-shell the shrimp.
2. Drizzle a little oil into a pan over medium heat and add the seafood.  Season with salt + pepper.  Cook until just done and remove from the heat.
3. In a large glass bowl, grate in some lemon and lime zest then squeeze in their juices.  Add in the squid, scallops and shrimp and toss well.
4. Finely chop up the red onion, garlic, serrano chile (with seeds removed if you don’t want too much heat) and parsley.  Add these ingredients to the bowl.
5. Halve and de-seed the cucumber.  Cut in half again and chop up into small pieces.  Add to the bowl.
6. De-seed and dice up the sweet pepper.  Dice up the celery as well and add both ingredients to the bowl.
7. Mix all of the bowl ingredients together and season as needed.  Cover and pop into the fridge until cooled and ready to serve.

on the menu : 13 minute einkorn pasta

13 MINUTE EINKORN PASTA

Einkorn is a type of wheat; the first species of wheat to be domesticated from the wild.  Because einkorn is the first species of wheat and not a hybrid creation, it makes sense that its nutritional value is higher compared to other well-known types of wheat.  Einkorn carries more protein, fiber, antioxidants.  I will say that if you’re looking for a healthier pasta that doesn’t taste healthy, einkorn is not for you.  It has that healthy bite to it, albeit more pleasant than standard whole wheat pastas.  However, I wouldn’t view this as a negative factor as it doesn’t take away from the dish.  Speaking of the dish, it literally takes 13 minutes because you can prep the sauce while the pasta is cooking.  It’s perfectly refreshing for summer with a kick from the pico de gallo paired with a creaminess from the avocado.  The cojita cheese ties all of the goings-on of the dish together.  I promise this one will leave you in a festive mood!

INGREDIENTS:

• Avocado (2)
• Pico de Gallo (3 cups)
• Beet Juice (1/2 cup)
• Einkorn Pasta (12 oz)
• Olive Oil
• Salt + Pepper
• Cojita Cheese

DIRECTIONS:

1. Prep the pico de gallo ahead of time, or go with a nice fresh and organic store bought concoction to save time.
2. Place the pico de gallo into a large bowl.
3. Dice up the avocado into small 1/4-inch cubes and place into the bowl.  Mix in with the pico de gallo so the avocado doesn’t brown.  Season with salt + pepper as needed.
4. Bring a pot of water up to a boil.  Poor in the beet juice.  Salt the water once boiled.  Cook the pasta according to package (roughly 13 minutes).
5. Drain the pasta and transfer straight to the mixing bowl.  Drizzle in some olive oil and toss the pasta with the rest of the ingredients until completely combined.
6. Plating:  Serve pasta topped with grated cojita cheese.

on the menu : sweet potato salad w/ pickled okra

SWEET POTATO SALAD W/ PICKLED OKRA

The other day, I embarked on a little pickling journey with my friend.  I went into it blind; literally no experience in pickling or canning aside from reading about it but I have to admit that after just a few hours, I was absolutely hooked.  Among the array of vegetables she and I pickled, the okra + green beans were especially intriguing.  Okra is often dismissed for its sliminess.  I get it.  I can’t say that I would be perfectly content eating a bowl of just okra, but I wouldn’t say that’s solely due to its sliminess.  By pickling okra, the vinegar sucks out about 80% of the slime and adds the right amount of bite and kick it needs.  The pickling juice was pretty simple – vinegar, dill, chiles, garlic, some spices.  I don’t think people would normally think to incorporate such a concoction with potato salad but it was quite the complement.  A bit like adding capers [which is more "normal"] but so much more flavor intensive.  Not to mention the awesome health benefits of okra!  Google it…  So we still have a month or two before the local farmers market shuts down for the season but I plan on stocking up on those organic veggies and doing some fun pickling/canning to last me through the winter!

INGREDIENTS:

• Sweet Potato (2)
• Red Onion (1)
• Celery (3)
• Dried Cranberries (1/3 cup)
• Apple Cider Vinegar (2 tsp)
• Red Wine Vinegar (1/4 cup)
• Dijon Mustard (1 tbsp)
• Maple Syrup (1 tbsp)
• Worcestershire Sauce (2 tsp)
• Paprika (1 tsp)
• Thyme
• Rosemary
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Make the pickled okra/green beans ahead of time.
2. Fill a pot with cold water for the sweet potatoes.
3. Peel the sweet potato and cube into equal sized pieces.  Toss the cubes into the cold water, add salt, and let the pot come to a boil.  Cook the sweet potatoes until al denté (you’ll finish cooking them in the oven).
4. Meanwhile, finely chop up your onion, celery, thyme and rosemary.
5. Take about a tbsp of the chopped onion and add it to a small food processor.  Also add the apple cider vinegar, red wine vinegar, dijon mustard, maple syrup, worcestershire sauce, paprika, oil, salt + pepper.  Blend until smooth.
6. Pour the vinaigrette into a large mixing bowl.  Throw in the rest of your chopped onions, the chopped celery, herbs, and toss in the vinaigrette.
7. Pre-heat oven to 375 F.
8. Drain the sweet potato cubes, let cool a bit, then add to the large mixing bowl and toss with the other ingredients.  Season with salt + pepper.

on the menu : shredded beet tabbouleh

SHREDDED BEET TABBOULEH

I love bulgar wheat for its versatility and for its texture.  It’s a grain that really holds up well, doesn’t get super mushy, and absorbs flavor.  It also takes minimal effort to prep which, in comparison to other “healthy” grains is a huge bonus.  When you think of tabbouleh, you often think of the Mediterranean version, right?  I did a play on that by bringing a little Italian flair to the table.  I combined the concept of a Caprese salad and tabbouleh, then added some beautiful yellow beets as a complementary flavor profile.  The majority of produce I picked up from the local farmers market so eating them raw was a pure delight.  Feel free to up the ratio of ingredients to your liking.  Leftovers taste extra yummy because the flavors really infuse over night.

INGREDIENTS:

• Yellow Beets (4-5)
• Tabbouleh (1 cup)
• Parsley (1/3 cup)
• Lemon (1)
• Green Bell Pepper (1)
• Cherry Tomatoes (1 cup)
• Orange (1/2)
• Apple Cider Vinegar (2 tsp)
• Mozzarella Ball (1/2)
• Fresh Basil (1/2 cup)
• Red Onion (1/4)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Cook tabbouleh according to package.  I seasoned mine with a bunch of herbs, lemon juice, lemon zest, olive oil, salt + pepper; soaked it in boiling water and let it rest in the fridge for about 30 minutes.
2. Peel and shred beets into a mixing bowl.  Add the apple cider vinegar and toss with the shredded beets.
3. Quarter the cherry tomatoes and add to the bowl.
4. Chop up the green bell pepper into small, bite-size pieces and add to the bowl.
5. Zest the orange into the bowl, then squeeze in the juice.  Season the veggies with salt + pepper.
6. Roughly chop up the basil and place into a food processor.  Finely chop up the red onion and add to the food processor as well.  Pour in the olive oil, add salt + pepper, blend until smooth.  It’s okay if you’re left with small bits of onion and basil.
7. Take your tabbouleh out of the fridge and combine with the veggies.  Toss well together until combined.  Pour in the blended basil sauce and mix well with the ingredients.
8. Chop up the mozzarella into small pieces and add to the bowl.  Do a final toss.

on the menu : cold soba salad

COLD SOBA SALAD

Something beautiful happened when I whisked together some leftover almond butter and rice wine vinegar.  It’s an example of me wearily trying something on a whim and I couldn’t believe what I was tasting.  I think at first I was going for a pad thai-like sauce.  You know, the nutty sweet route.  This sauce was certainly nutty and sweet but… so much more refreshing!  I mean, you can generally tell that you’re eating a peanut sauce when you taste it but in this case, the almond-ness was really in the background.  The yuzu ponzu used for the veggies created a beautifully contrasting component to the soba which in turn, ties the entire dish together.  Soba makes a much better cold “pasta” salad than other whole grain pastas in my opinion because its particles embrace a cold washing after cooking where other grains, like brown rice, harden when exposed to the colder temps.

INGREDIENTS:

• Radishes (1 lb)
• Cherry Tomatoes (1/2 pint)
• Avocado (2)
• Scallions (2)
• Yuzu Ponzu (1 tbsp)
• Aonori Flakes (2 tsp)
• Almond Butter (2 tbsp)
• Rice Wine Vinegar (1/4 cup)
• Soy Sauce (1 tsp)
• Buckwheat Soba (4 small bundles)
• Salt + White Pepper

DIRECTIONS:

1. Whisk together the almond butter, rice wine vinegar, soy sauce and set aside.
2. Peel and thinly slice the radishes.  Quarter the cherry tomatoes.  Thinly slice the avocado.  Place all these veggies in a large salad bowl.  Pour in the yuzu ponzu and toss to coat.
3. Finely chop up the scallions and add the green parts to the large salad bowl.  Take the white parts and mix into your almond butter sauce.
4. Bring a pot of water up to a light boil for the soba.  Cook the soba until al denté, drain, and rinse well with cold water.
5. Add the cooled soba to the large salad bowl, pour in the almond butter sauce, and mix well until all ingredients have combined.
6. Season with aonori (Japanese seaweed) flakes and season with salt + white pepper as needed.

on the side : hiyayakko

HIYAYAKKO

I purposely left out ingredient amounts because this dish is more about preference in seasonings and flavors.  If you’re looking for a dish that will require ZERO time over the stove, a few minutes in the kitchen, and offer a super refreshing end result – this is your new best friend.  A traditional Japanese dish, this to me is the epitome of what we should be eating to cool off from the summer heat wave.  You don’t necessarily have to Google your nearest Asian grocer to find these ingredients either.  Nowadays, most local grocers house a good variety of all sorts of cultural ingredients.  The brand of tofu I use is Silken, as listed below, and you’ll find it on the shelf; not in the refrigerated section with some of the other brands.  Make sure you get the non GMO organic kind!  Here’s hoping for a little reprieve from the scorching heat…

INGREDIENTS:

• Organic Silken Tofu (2)
• Scallions
• Ginger
• Soy Sauce
• Rice Wine Vinegar

DIRECTIONS:

1. Fill a bowl with ice and water.
2. Carefully remove tofu from package (chilled the night before) and place into the bowl.
3. In a small bowl, whisk together the soy sauce and rice wine vinegar.  You’ll likely adjust this as you eat but I generally add more soy sauce than rice wine vinegar.
4. Finely chop up the scallions and grate some ginger.
5. Plating:  Break up the tofu with a slotted spoon, place into your dipping bowl and top with scallions and grated ginger.

on the side : caprese skewers

CAPRESE SKEWERS

Ah – the Caprese.  Quite possibly the simplest salad concept out there yet, wouldn’t you agree, one of the most delicious?  For as long as I can remember, this salad has been one of my all time favorite.  I believe that its simplicity welcomes the opportunity to make it your own.  A restaurant in Washington, DC makes their own rendition called the ‘Caprese Injection.’  A gastronomical creation, the mozzarella is broken down into a liquid and sucked up by this plastic injector.  The the tomato (skins off like in my version) are attached to the end of the injector with a little basil.  Meant to be eaten in one bite, the Caprese Injection @ MiniBar showcases just how creative you can get with just three ingredients.  Mine is not quite gastronomical because I personally prefer the texture of the cheese but I’m all for Caprese being presented as a one-bite salad.  I can’t stand when you’re served a huge beefsteak tomato with a small slice of cheese; getting as close to that 1:1 ratio of tomato to cheese has always been my preference.  What to do with all those tomato peels?  Don’t throw them away!  I made a side panzanella salad and used the tomato skins to create a sauce for the bread prior to grilling them.

INGREDIENTS:

• Fruit Tomatoes (10)
• Mozzaraella Balls (10)
• Fresh Basil (1/4 cup)
• Creamy Balsamic Vinegar
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Bring a pot of water up to a boil.
2. Cut a small ‘X’ at the bottom of each cherry tomato and let sit in the boiling water for about 10-15 seconds (depending on size).  Scoop up the tomatoes using a spider wok and transfer directly to an ice water bath.
3. Peel the tomato skins with your fingers and set aside.
4. Coat your mozzarella balls with a little basil.
5. Assemble your skewers – cheese then a tomato.
6. Once you’re done assembling, sprinkle some salt + pepper along with any leftover basil.
7. Plating:  Serve with a side of creamy balsamic and, as I opted to do, a side panzanella salad.

on the menu : wild mushroom salad w/ yuzu dressing

WILD MUSHROOM SALAD W/ YUZU DRESSING

Is there any other vegetable that imparts as many different textures and flavors as the mushroom?  If you step into your local grocer and scope out the mushrooms, you’ll likely find at least 5 different varieties.  That’s not even scratching the surface but those few alone are likely an excellent representation of what I aforementioned.  Each one of those will have a different taste and likely varying textures.  This recipe aims to showcase the earthy beauty of mushrooms.  While I’ve only used two kinds here to keep it extra simple, you can really pile on as many different varieties you desire.

INGREDIENTS:

• Wild Mushrooms (1 cup)
• Yuzu Juice (1/4 cup)
• Soy Sauce (5 tsp)
• Garlic (1/2)
• Grape Seed Oil (6 tbsp)
• Green Leaf Lettuce
• Salt + Pepper

DIRECTIONS:

1. Start by making the yuzu dressing.  Whisk together the yuzu juice, soy sauce, grated garlic, and grape seed oil until well blended and smooth.
2. Carefully tear the maitake mushrooms into thin slices.  Drizzle a little oil into a sauté pan over medium heat and cook the mushrooms for a few minutes.
3. Thinly slice the shiitake and place in a salad bowl.  Add the cooked maitake and toss gently.
4. Wash, dry and chop up the lettuce leaves.  Spoon in half the dressing and toss with the lettuce leaves.
5. Spoon the rest of the dressing to the mushrooms and toss those.
6. Plating:  Plate the lettuce on a plate and top with wild mushrooms.

on the menu : tabbouleh stuffed tomatoes

TABBOULEH STUFFED TOMATOES

What’s not to love about tabbouleh?  It’s by far one of the freshest salads out there making it perfect for summer!  Fun fact:  In the Middle East, tabbouleh is often eaten with fresh grape leaves – scooped up.  Instead of going the grape leaf route, I’ve decided to stuff some locally organic tomatoes since tomatoes taste almost at their peak.  I’m happy to say that the pairing of tabbouleh with the juicy tomatoes was perfect!  Yes, you could roast the tomatoes ahead of time or pop them into the oven with cheese… but why do that when you’re taste buds will be rejuvenated with cool + composed, refreshing flavors??  Save the roasting for fall!

INGREDIENTS:

• Organic Bulgur Wheat (1/2 cup)
• Lemon (1)
• Parsley (2 tbsp)
• Mint (1 tbsp)
• Dehydrated Vegetables (1 tbsp)
• Tomatoes (4)
• Red Bell Pepper (1/2)
• Red Onion (1/2)
• Green Onion (1)
• Garlic Clove (2)
• Cucumber (1)
• Greek Yogurt (1/2 cup)
• Red Wine Vinegar (1 tsp)
• Paprika (Pinch)
• Basil (2 tbsp)
• Dried Cranberries (1/4 cup)
• Capers (2 tbsp)
• Creamy Balsamic Vinegar
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Prep the bulgur by soaking it in 1 1/4 cup boiling water.  Squeeze in a lemon, grate in the zest.  Add the dehydrated vegetables, chopped parsley + mint.  Add 2 tbsp of olive oil.  Mix everything together until combined.
2. Cover the bulgur and pop into the fridge for an hour.
3. Meanwhile, finely chop up the red bell pepper, red onion, green onion, garlic, and basil.  Halve and de-seed the cucumber.  Reserve a quarter for the sauce and finely cube the rest.
4. Add your finely chopped veggies (minus the red onion, green onion and garlic) to a large salad bowl.
5. Drizzle a little oil into a pan, raise the heat to medium and add the chopped red onions and garlic.  Toss in the dried cranberries and capers.  Sauté until onions have caramelized then remove from the heat.
6. In a smaller bowl, whisk together the Greek yogurt with a tsp of lemon juice, red wine vinegar, pinch of paprika, salt + pepper.  Grate in your last piece of cucumber and mix with the yogurt sauce.  Cover and let sit in the fridge until ready to serve.
7. Take your cooled off sautéed ingredients and add to the large salad bowl.
8. Get your bulgur from the fridge and fluff with a fork.  Add to the large salad bowl and mix all ingredients until well combined.  Taste and season as necessary.  Cover and place into the fridge for at least another 20 minutes.
9. Meanwhile, prep the tomato cups by remove the stems and cores.  Slice off about 1/4-inch of the top half of the tomato.  Cube those pieces up and reserve for the tabouleh salad.
10. I used a strawberry stem remover to get the majority of innards out and then used a spoon to scoop out the rest of the flesh.
11. Plating:  Scoop into the tomatoes the tabouleh salad and serve with a side of Greek yogurt sauce and creamy balsamic.

on the menu : watercress salad

WATERCRESS SALAD

To round up my week experimenting with Nobu recipes, I made a rendition of the Chef’s watercress salad.  What intrigued me most about this recipe was the use of watercress in both the salad and the dressing.  When I looked at the dressing recipe, I was a little skeptical about the ratio of vinegar to oil.  Even when I tasted the dressing on its own, I thought – WOAH this is pretty acidic.  However, when paired with the salad, it’s absolutely perfect.  Watercress, as you probably know, is a peppery leaf.  The vinegar in this dressing really helps to bring out the sweetness of the watercress while keeping the pepperiness at bay.  The toasted black sesame seeds add color and right amount of texture the salad needs.  With such little ingredients, it’s amazing the resulting elegance.

INGREDIENTS:

• Watercress (2 bunches)
• Carrots (3)
• Japanese Turnips (4)
• Brown Rice Vinegar (1/2 cup)
• Grape Seed Oil (1/4 cup)
• Black Sesame Seeds (2 tbsp)
• Salt + Pepper

DIRECTIONS:

1. Gently boil 2 oz of watercress.  Drain and place in a blender with the vinegar, oil, salt + pepper.  Blend until smooth.
2. Cut in half the remaining watercress.
3. Peel the carrots and turnips.  Carefully shave each vegetable using your knife (or peeler).
4. Add the watercress, carrots and turnips to a mixing bowl.
5. Quickly toast the black sesame seeds.
6. Pour a 1/4 cup of dressing into the salad and toss with the toasted sesame seeds.  Add more dressing if necessary and reserve the rest.
7. Plating:  Serve with a few extra carrot and turnip curls.