Mojito Fruit Salad

Spring is here in theory but the weather has been so unpredictable I needed a bit of sunshine in the form of food.  Mojito (pronounced moh-hee-toh) conjures up memories of warm days basking in the sun and sipping this very likable Cuban drink.  Pineapple is an excellent source of manganese (energy production and antioxidant defenses) as well as vitamin C.  When choosing a ripe pineapple, look for those that are heavy for their size.  Pineapples should be free of soft spots, bruises and darkened "eyes," all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented. Mango fruit is rich in dietary fiber, vitamins, minerals and antioxidant compounds.  Fresh mango is a very rich source of potassium.  Mango fruit season begins in the month of May and end by August.  Choose a mango without any bruises or cuts.

Serves 4-6
recipe from Jamie Oliver as shown in the Delicious magazine
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bunch of fresh mint, leaves picked
finely grated zest and juice of 3 limes
2 tablespoons light brown sugar
white rum, to taste
1/4 large watermelon, peeled, cut into chunks
2 ripe mangoes, stoned, flesh cut into chunks
1 ripe pineapple. peeled, cored, cut into chunks

In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest.  Add the sugar, a good glug of rum and the lime juice, then mix again gently.  Taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet.  Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out in a big plate.  Spoon the rest of the mojito mixture over the top.  Decorate with a few torn-up mint leaves and serve.

The Culinary Chase's Note:  A very simple dish to make and the mojito mixture really livens it up.  Cheers!

By The Glass Tasting Note: This does seem like a food that begs for a rum based cocktail but if you are serving this as a light dessert opt for the frivolously fruity character of a semi-sweet Asti Spumante.

Cumin-Scented Chickpeas with Roasted Eggplant and Rustic Tomato Sauce

Cumin is one of those spices that packs a punch with its nutty peppery flavor and is a very good source of iron.  I found that carrots, parsnips, and cauliflower pair well with cumin.  Cumin is the second most popular spice in the world after black pepper.  It was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency used to pay tithes to the priests. It is typically used in Mediterranean cooking from Spanish, Italian and Middle Eastern cuisine. It helps to add an earthy and warming feeling to cooking making it a staple in certain stews and soups.  Cumin seeds have traditionally been noted to be of benefit to the digestive system.

Serves 6
recipe from Vegetable Harvest
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1 small, elongated, Asian-type eggplant (about 4oz.)
2 cups canned chickpeas, drained and rinsed
1 cup Rustic Oven-Roasted Tomato sauce
2 teaspoons cumin seeds

Preheat oven to 475f.  Trim and discard the ends of the eggplant.  Cut the eggplant lengthwise into 4 even slices, each about 1/2 inch thick.  Place the eggplant, cut side down, on a nonstick baking sheet.  Place on a rack in the center of the oven and roast, turning from time to time, until the eggplant is soft in the center, about 10 minutes total.

Remove from the oven and let cool.  Once cooled, cut crosswise into 1-inch strips.  Set aside.  Toast the cumin:  Place the cumin in a small, dry skillet over moderate heat.  Shake the pan regularly until cumin seeds are fragrant and evenly toasted, about 2 minutes.  Watch carefully!  They can burn quickly.  Transfer the cumin to a large plate and set aside to cool.  Grind to a fine powder in a spice grinder.

In a large bowl, combine the eggplant, chickpeas, and tomato sauce.  Toss to blend.  Add the cumin.  Serve at room temperature or slightly chilled.

The Culinary Chase's Note:  According to The Flavor Bible, flavor affinities for cumin include:
cumin + cayenne + coriander + garlic; cumin + chickpeas + yogurt; cumin + cinnamon + saffron; cumin + palm sugar + tamarind; cumin + tomatoes + turmeric.   Try adding some cumin to plain rice or with potatoes.  It's a lovely way to spice up pork and is a marriage made in heaven with lamb.

By The Glass Tasting Note: Vegetarian doesn’t have to mean bland as this dish can attest to. The wine choice shouldn’t be either. Look for some big whites with some aromatic intensity here. Gewurztraminer is the fall back grape for this situation but I like Northern Rhone Viognier and White Cotes du Rhone or White Chateauneuf de Pape in this situation. That said, any number of white blends from Southern France will do the trick. Just make sure they have some of the classic Rhone grapes such as Viognier, Marsanne, Roussanne and Grenache Gris in the mix. For red wine lovers keep it light and fruity. Beaujolais will suffice but you might just want to opt for a lighter style Australian Shiraz – don’t worry about buying anything to serious here as the fruitier the better (even some of that residual sugar that the big wineries leave in their Shiraz won’t be a bad thing in this case).

Artichoke Stuffed Shells

Jumbo stuffed shells is a pasta dish I haven't made in years! I guess partly because it's a very rich and cheesy meal and looks like a deep-dish pizza when done but I saw the box of shells in the grocery store and decided to re-visit this sinfully delicious dish. I had a jar of marinated artichokes in my pantry and wanted to incorporate them somehow into a meal. I surfed the web looking for recipes but in the end came up with my own version.  For more recipes on stuffed shells, view here.

Serves 4
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6 oz. marinated artichoke hearts, drained and chopped
1/4 cup roasted red pepper, diced
15 oz. ricotta
1 cup shredded mozzarella cheese
2 eggs, beaten
2-3 tablespoons grated Parmesan or Romano cheese (or combine both)
1 teaspoon garlic, chopped
1/2  box large pasta shells (use more if shells are broken)
16 oz. marinara sauce

Preheat oven to 180c (350f). Cook shells al dente, drain and set aside. Combine all other ingredients, except marinara, in a large bowl. Pour about 1/3 of the marinara sauce in a large 9x13" baking dish. Using a teaspoon, fill shell with the cheese mixture. Place stuffed shell, open side up, in the prepared baking dish. Repeat with remaining shells and filling. When the dish is full, spoon remaining marinara over the tops of the shells and sprinkle with more Parmesan.  Bake in the oven 30-45 minutes until edges are bubbly and shells are slightly set.

The Culinary Chase's Note: The marinated artichoke with the roasted pepper is a lovely alternative to the standard spinach and cheese stuffed shells.  Serve with salad greens.  Enjoy.

By The Glass Tasting Note: This sounds like a dish I would make just about any night of the week and while my vinous addiction has me breaking my bank accounts for gourmet weekend meals during the week I keep it light and lively. Chianti works but the least expensive of these take light and lively to mean insipid and weak. Spend a couple extra dollars and get a Chianti Rufina which tends to be of excellent character but retaining some excellence. Frescobaldi Nipozzano is the most commercially successful of the Rufina style, and a fantastic wine, but I’d opt to stay away from it for this occasion as its richness begs for bistecca rather than pasta. Selvapiana Chianti Rufina is a great wine if you can find it. It has a wonderful ability to pair with a wide range of dishes but it can also can be cellared for future pasta nights.

Cheesy Crêpes with Prosciutto, Sun-Dried Tomatoes, and Olives

Crêpes are surprisingly easy to make and can be served as appetizers, first courses, and entrées. Fast to assemble and filled with a variety of savory fillings such as fresh vegetables and herbs, seafood, poultry, and meat.  Crêpes are ideal to make in advance and refrigerate or freeze, to fill later for a party or informal gathering.  They are popular not only throughout France, but elsewhere in Europe, where the pancake go by other names, including Italian crespelle, Hungarian palacsintas, Jewish blintzes, Scandinavian plattars, Russian blini, and Greek kreps.  Curtis Stone is another favorite Aussie chef I like to follow.  I first started watching him when he was in Surfing the Menu with Ben O'Donoghue.  Since 2007, Curtis has been based in America hosting the show, Take Home Chef.  His cookbook is loaded with delicious looking recipes and mouth-watering photos of food.

Serves 4
recipe from Relaxed Cooking with Curtis Stone cookbook
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Crêpe batter:
1 1/4 cups whole milk
1 cup all-purpose flour, sifted
1/2 cup heavy cream
2 large eggs
4 teaspoons sugar
pinch of salt
1 tablespoon unsalted butter
14 oz. white cheddar cheese, grated
2 oz. feta cheese, crumbled
3/4 cup oil-packed sun-dried tomatoes, drained of excess oil and thinly sliced
1/2 cup kalamata olives, pitted and sliced
6 slices prosciutto, torn into bite-size pieces

To make the batter, blend milk, flour, cream eggs, sugar, and salt in a blender until smooth.  Transfer the batter to a medium bowl, cover, and set aside for 30 minutes.  The resting time allows the flour to absorb the liquid and the foam to dissipate

Preheat oven to 200f.  Heat a heavy 8-inch nonstick saute pan over medium-low heat.  Dab some of the butter on a paper towel and wipe the pan with it.  Pour 3 tablespoons of the batter into the center of the pan and swirl to coat the bottom thinly.  Cook until the edge is light brown, about 1 1/2 minutes.  Loosen the edges gently with a spatula, and carefully turn the crêpe over.  Sprinkle a little of the cheddar, then a little of the feta, sun-dried tomato, olives, and prosciutto, over half of the crêpe.  Cook until the bottom begins to brown in spots and the cheese melts, about 1 minute.  Transfer to a baking sheet and tent with foil.  Place in the oven to keep warm while you make the remaining crêpes.  Repeat with the remaining batter and fillings, wiping the pan with butter as needed and forming 8 crêpes in total.

The Culinary Chase's Note:  Wow!  Velvety smooth crêpes with a delicious filling!  Serve with a side salad and you have one scrumptious meal.  Crêpes can be as fancy as this or simple with just ham and cheese.  If the first crêpe has a hole or two on its surface, quickly add a few more drops of batter to fill them in. After cooking the first crêpe, adjust the heat as necessary. Stir the batter between pourings.

By The Glass Tasting Note: What I consider classic Provencale is embellished here with some Greek flare. For a wine pairing keep it light and fresh. Look to the Mediterranean coastal resort areas for wines with bright fruit flavours and lively acidity. Verdicchio from Italy’s Marches region would work. If you can find it, try a Verdicchio di Matelica which has little more punch than some of the less expensive versions that are more widely available. On the other coast, Vermentino is a late ripening grape that makes some intriguing wines in Sardinia, Liguria and along the Tuscan coast. Antinori’s Guado al Tasso is positively exuberant without losing its minerality and sense of elegance and style. As for Greek whites, Moschofilero exudes the right combination of a fruity personality in the nose and elegance on the palate.

Smoked Salmon Bruschetta

I have to thank my sister for introducing this delicious version of bruschetta!  Bruschetta (pronounced brus ketta) is an appetizer which originated in the 15th century from central Italy (Lazio, Marches, Tuscany, Umbria).  It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. It's believed that this poor man's food was born as a snack for the workers in the fields. It was prepared with homemade, (sometimes stale bread), and flavored with olive oil, garlic, salt, pepper and tomato.  Today, bruschetta toppings can be anything your imagination allows.  For more bruschetta ideas, click here.

Serves 6-8
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handful or two of spring salad mix or rocket

thinly sliced smoked salmon cut into small pieces
honey

rice wine vinegar

extra virgin olive oil

small sweet onion, finely chopped

1 clove garlic, finely minced

mascarpone cheese

fresh baguette

Preheat oven to 180c (350f).  If the salad leaves are too big, chop a bit with a knife.  In a bowl, toss to combine salad with smoked salmon, garlic, onion and a drizzle of honey.  Add a few dashes of extra virgin olive oil and a sprinkling of rice wine vinegar (you only want to slightly moisten the salad).  Season salad with salt and pepper. Slice baguette diagonally or into slices and place 2 or 3 teaspoons of mascarpone on each slice (depending on size of slice).  Place in oven and bake 8-10 minutes until cheese is melted or slightly softened.  Remove from oven and dress each slice of bread with the salad mixture.  Serve warm.

The Culinary Chase's Note:  This was a huge hit on Saturday night!  A combination of sweet from the mascarpone and smoke from the salmon really make this appetizer.  Our friends really enjoyed this as much as we did so this one is a definite repeater. A simple but very satisfying snack.  Enjoy!

On Vacation!

Time for a break!  I'll be back to regular posting on the 22nd March.

Cheers,

The Culinary Chase

Rustic Oven-Roasted Tomato Sauce

I love homemade tomato sauce and this one is so easy to make with scrumptious results!  Tomatoes are an excellent source of vitamin C and a good source of vitamin A (helps form and maintain healthy teeth and skin), and vitamin K (bone health).   The lycopene in tomatoes has long been studied for its antioxidant and cancer-preventing properties. Prevention of heart disease has been shown to be another antioxidant role played by lycopene. Tomatoes are a "new world" food and food historians generally agree that the first tomato sauces were made by ancient South Americans in the Andes. These spicy sauces/salsas also included chilies, peppers, and other finely diced vegetables. Salsa became popular from the 18th century and in the 19th century, tomato ketchup became one of the most popular American condiments.

Makes 6 servings
recipe from Vegetable Harvest cookbook
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3 lbs. garden-fresh tomatoes, rinsed, cored and halved crosswise
fine sea salt
2 teaspoons dried oregano

Preheat oven to 425f.  Arrange the tomato halves, cut side up, side by side on a baking sheet.  Sprinkle lightly with salt.  Rub the oregano between your palms, showing the tomatoes with the fragrant herb.  Place the baking sheet in the center of the oven and roast until the tomatoes are very soft, about 40 minuted.  Transfer the tomatoes and any juices to a food processor or blender and purée until smooth.

The Culinary Chase's Note:  While the tomatoes I chose were not garden-fresh, they were a beautiful crimson red.  Keep an eye on the tomatoes as I found 40 minutes in the oven was a bit too long.  Use this sauce on anything you would use canned tomato sauce on (pasta, pizza, vegetables, poached eggs, over chicken or fish, on polenta topped with cheese, or add olives and anchovies for a puttanesca sauce etc.).

Asparagus with Gruyère and Smoked Ham

I watched a Martha Stewart program last year where she had Patricia Wells as one of her guest chefs.  I had never heard of her before but I certainly enjoyed her style of cooking.  I made a note to buy her cookbook, 'Vegetable Harvest', but never got around to ordering it until last week.  There are at least 35 recipes in this book that I want to make!  I've already made three and like the outcome so you will be seeing more of her recipes showing up in my food blog.  Growing up, my Mom always made sure we had at least 3 servings of vegetables and that the meat portion was always smaller than the vegetable portion.  To this day, it's a practice I adhere to.  Vegetables are crucial to maintaining a healthy body and mind.  Whether baked, boiled, stir-fried, steamed, vegetables are a vital part of a healthy diet.  Baking is an especially good way to prepare vegetables because the dry heat tends to retain the vitamins and minerals.

Three tips for cooking vegetables to help retain the most nutrition:

• Reduce the amount of water used.  Only add enough water to prevent overcooking because overcooked vegetables tend to lose many important vitamins, minerals, color and texture. 
• Reduce cooking time to help prevent overcooking.  Vegetables will remain more crisp and flavorful.
• Reduce the amount of exposed surface of the vegetable.  Whole vegetables retain more vitamins than small pieces, so limit cutting, paring and shredding.  

Remember to include vegetables in your daily diet.  Dark green leafy vegetables as well as dark yellow and orange vegetables are high sources of vitamin A (helps reduce risk of cancer).  I have mentioned before that when preparing a meal, try to think of vegetables with a 'rainbow' color theme. This will help give you a variety of nutrients and vitamins plus it will make your plate look more interesting.

Serves 4
recipe from Vegetable Harvest cookbook
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2 tablespoons extra-virgin olive oil
16 small spears (about 1 lb.) fresh asparagus, rinsed and tough ends trimmed
1 teaspoon coarse sea salt
1/2 cup freshly grated Swiss Gruyère cheese
16 thin slices best-quality smoked ham

In a skillet large enough to hold the asparagus in a single layer, combine the oil, asparagus, and salt.  Sprinkle with several tablespoons of cold water.  Cover.  Cook over high hear just until the oil and water mixture begins to sizzle.  Reduce the heat to medium and braise the asparagus, turning from time to time, just until the vegetable begins to brown in spots, 8 to 10 minutes.

Place the cheese on a large plate.  Roll the asparagus in the cheese.  Wrap each asparagus spear in a slice of ham and secure with a toothpick.  Return the asparagus to the skillet and cook until the ham is crispy and brown, turning the asparagus with tongs, about 2 minutes.  Serve immediately.


The Culinary Chase's Note:  Oh my gosh!  The flavors and textures coming from this dish are so delicious! I had some prosciutto in the fridge and used that in lieu of the smoked ham. I also chose to cook the asparagus in the microwave for 40 seconds just until the asparagus turned a darker green but was still tender-crisp. I found rolling the asparagus in the cheese a bit tedious and decided to sprinkle a bit on each slice of prosciutto and then proceeded to roll the asparagus in it.  Worked like a charm! Serve warm or room temperature. For some asparagus-friendly wines as suggested by Les Caves Taillevent in Paris:  try a chardonnay such as Bourgogne Alogote or Petite Chablis and a Menetou-Salon (sauvignon blanc).   Cheers!

Naan Bread

Naan is a generic term for various flat-breads from different parts of the world and is particularly popular in India, Afghanistan, Iran, United Kingdom, Pakistan, and in Xinjiang, China.   Naan can be served plain or with flavored with items such as minced garlic, chopped onion, butter or ghee melted on it.  Naan bread is one of my favorite things to use when eating Dal or curries.

Naan is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor. The dough's weight would normally cause it to fall into a teardrop shape, which is the recognizable characteristic of naan bread although you may also find round or oval shapes.  Personally, if you make the bread, try not to be too picky about its shape.

Use your freshly made naan with some of these Indian recipes by breaking the bread into chunks big enough to scoop up the curry, condiments or chutney.  Eat with your right hand as the left is considered unclean by Indians.  However, you can pass a dish to someone using your left hand.  The philosophy behind eating with your fingers is that it is perceived as a sensual activity by stimulating as many senses as possible - taste, smell, sight, and touch.

Indian Prawn Curry

Cannellini Bean & Coconut Curry

 

Dal from my foodie friend Kate at Aaplemint




Makes 14
recipe from Allrecipes.com
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.25 oz package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

The Culinary Chase's Note:  I used our bbq to cook the naan for the first few pieces and wondered how well the bread would do in a hot oven.  The oven baked it but it wasn't the same as when placed on the bbq.  Eating Indian food with my fingers was a huge experience for me when we first moved to Singapore 10 years ago.  My kids also enjoyed eating off banana leaves.  I have to admit, it was a bit odd at first, but after a bit it starts to feel quite nice.  My favorite naan is a combination of garlic and butter - scrumptious!!