Sunday, May 1, 2011

Shaking Hands & Strawberry Salads

Just to begin, thank you to all the people out there still practicing common decency. You don't wear white to weddings. You say you love your Christmas gift, even if you don't. You call if you're going to be late. Chances are, the person on the receiving end of these polite concessions will be so appreciative and receptive it will actually work out better for you than if there wasn't ever a known possibility of a faux pas. Keep things simple. When did we switch our focus from learning to shake hands, look people in the eye, and be on time (all things my dad coached me on at a very young age) to focusing on things like making more money, reaching some unreachable physical goal, or raking in the most Facebook friends (aka Bookface or the Book of Faces, as we like to call it). Tonight, my husband and I were invited to a barbeque after he and his friends had worked all day pouring concrete for a landscaping project for one of the guys. So in the spirit of keeping things simple, and with some incredible inspiration from my mom and my friend Kyra (Holla!), here is a clean, fresh, and supereasy recipe. This will be a huge hit at any barbeque; I certainly can't get enough!

Strawberry Salad

Don't let the name fool you, I know green salads with fruit can be scary. Although sweet, this salad is also savory and surprisingly satisfying. It can also be easily modified to suit your tastes. She's a blank slate, play with her! Although, I will say, I've had strawberry salads with other dressings and the levels of flavor do not compare to this one.

Selection of spring greens (whatever is in season), chopped
Fresh spinach, chopped
Red Onion, sliced thinly and diced
Strawberries, halved and sliced
Parmesan Cheese
Salted Sunflower Seeds
Lemon
EVOO
Fresh Ground Black Pepper
Honey Mustard Dressing (feel free to make your own)

Chop your greens, onion, and strawberries and let them all mingle in your salad bowl (remember, if your strawberries are very juicy and ripe, they will be very sweet so you may want to use fewer). Pour in some parmesan cheese, I suggest using the shaved variety so you get more bang for your bite. (The next time I make this I'm going to forego the salted seeds for unsalted and add some bacon or pancetta for the salty element. If it's the earthshaking improvement I expect it to be, expect a Part II!) Sprinkle the entire mixture with fresh lemon juice, careful not to let the seeds fall in. Drizzle EVOO and grind black pepper over the bowl, mix well. I'm not a food snob but when it comes to black pepper, fresh ground is the only way to go. Did you ever hear that good quality black pepper shouldn't make you sneeze? True story! Anyway, mix this together, then add your Honey Mustard Dressing. Go easy at first, mix it in, and taste. The biggest sin a salad-maker can commit is to overdress. Mix it, taste it, if necessary add more, but in all honesty, you probably won't need it. And that's it. Enjoy!
This summer, my goal is to remember two things, 1) Keep it simple and 2) Be brave. I'm told the two aren't mutually exclusive. I guess we'll find out! But for now, here's to shaking hands and strawberry salads! Cheers!

Thursday, April 14, 2011

A Clean Clam is a Happy Clam

To help ensure last night's bivalve debacle never happens to any of you, here are simple steps to cleaning clams and mussels so the grit never overshadows the flavor of your dishes. While doing some research to figure out what I did wrong, I read that some people put black pepper in the water instead of salt or cornmeal but that the pepper doesn't flavor the clams. (Interesting, right? What would happen if we put cayenne in the water? Must discuss.)

Below, the Helpy Helpertons of http://www.ehow.com/ provide us shellfish amateurs with a guide to keeping clam grit out of our linguine for good. Find the original article here.

 

How to Clean Clams




Clams are a simple shellfish to clean and prepare once you know the best way to do it. While clams are cleaned before they're sent to market, a little extra work can help ensure the cleanest, grit-free clams possible. A few simple steps can take you from novice to clam-cleaning expert.



Difficulty: Easy

Instructions



things you'll need:


  • Clams in their shells
  • Medium-size bowl or other container
  • Water
  • Corn meal (optional)
  • Steel wool or other scrubbing utensil

  • 1
    Pick healthy clams from the beginning. If clams are chipped, broken or open, buy something else because they are not healthy. Clams in their shells are alive when you bring them home, so keep them in a cool, open area where they can breathe.
  • 2
    Put the clams in a medium-size container of clean, fresh water to soak for 20 minutes. Because clams filter water through their systems, putting them in fresh water helps clear out the salt and sand that they store inside. Some chefs recommend adding a few tablespoons of corn meal to the water to help clean the clams more thoroughly.
  • 3
    Pull the clams up out of the water instead of pouring them through a strainer. The salt and sand that comes out of the clams during the cleaning process will run right back over them if you pour the liquid and clams through a strainer.
  • 4
    Scrub the clams, once they've soaked, to remove any barnacles or other debris on the outside of the shell. This process should also be used for other shellfish, like mussels.

Wednesday, April 13, 2011

More Clam Grit Surprise, Honey?

I've been excited for days to make clams and shrimp with linguine smothered in a rich yet bright and clean white wine cream sauce for my husband and I to scoop into a warm bowl and curl up on the couch around, savoring each bite whilst (whilst!!) sipping a nice crystal glass of crisp Pinot. My attempt at this seemingly simple feat just recently concluded and I have two words for you....Epic. Fail. It was all bad, kids, all bad. Let's start with the clams. Ecstatic to see that my little grocer provided some semi-frozen, admittedly shady-looking albeit available "steamer" clams, I picked up two pounds paying $14.00 and rushed home. I poured my clam procurement into a strainer to be scrubbed, pausing to relish the satisfying sound the shells make when they click against each other, only to discover that out of two pounds I get to keep six....SIX. Cue the Count from Sesame Street, there are only six clams. Okay, I can deal with six clams, I have an entire pound of fresh shrimp to peel. Sharp, slightly exasperated but still hopeful sigh and on to the steaming liquid. Sweet diced onion, slices of lemon, and a plump clove of garlic simmering in olive oil, sprinkle in some thyme and black pepper, getting translucent and smelling great, in goes the Pinot, followed by the clams, cover and let it hang. Cool. Moving on. Make a tasty little bechamel, add spices, greek yogurt to thicken. Pop! Hey, the clams are opening. Drop in the shrimpies to keep 'em company. Sun's still shining, birds are still singing, life is still good. Combine the bechamel with the seafood and steaming liquid, tong in whole wheat spaghetti. What's next? Pour some wine? Don't mind if I do! Chop some parsley, toss 'er in. Sprinkle with parmesan. Get out the bowls, homegirl's serving up some deliciousness! Spin that first bite around your fork ensuring inclusion of one of those pink, succulent shrimp and uuuuuuuuuuuuurchhhhhhh, the party train screeches to a very unsettling halt. There is grit. Did I mention there are only five clams now because one decided not to open? My clam and shrimp pasta has turned into shrimp and clam grit pasta and with each bite I'm getting more and more disturbed. I look over at my husband who is powering through, munching away on the bowl of sand spaghetti I've served him. I realize how lucky I am to have such a supportive husband as I crunch into another shrimp. The only redeeming qualities to this atrocity are the flavor to the sauce, smooth, light, can taste the lemon, mmm that's nice, and I did not overcook the shrimp which I find shocking at this point. Look at the pasta, back at him, back at the pasta, back at him. How is he still eating this? Fast forward through me apologizing and stomping around (I bet I'm a joy to live with) and where does it leave me...sitting on my floor, swilling the rest of the bottle like divorcees at brunch and pecking out this self-pitying narrative with, what I've just realized, are seafood fingers, praying that (if anything can) the delightfulness of Eric Stonestreet on Modern Family can bring me out of this post-apocalytic recipe funk. Sigh....this totally tanks my average.

This experience has taught me two things: 1) Always ask to see the clams before buying them and 2) The food pictures posted online may look delicious but this means nothing in reality. Evidence below.

I may look tasty but do not be fooled.

Tuesday, April 12, 2011

Eat, Drink, and Be Skinny!

If only it were so simple...okay, so here's the deal.
I need to make a bunch of this:
Fit into one of these:

http://www.victoriassecret.com/
...by Memorial Day weekend.


It's that time of year, boys and girls. The sun is peeking out, the grass is greening up and all over the country people are standing in front of their mirrors confoundedly pinching their waistlines and thinking “How the #?*! did that get there?” Time to make a move, or more accurately, to make a change and move! I've heard rumors about legions of, I’m assuming mythical, people who cut out carbs (the horror!)  and follow other stringent exclusivist diet plans to slim down but for those of us who hail wine and pasta as their own respective food groups, this is not an option. I will always believe that food is for the soul as well as the body but, let’s face it, with a river float trip on my itinerary in seven weeks – I think my soul and I could both stand to cut a few calories. Excluding foods does not work for me. Substitution (coupled with a great exercise program) does. Below I’ve included an article I was sent by the wise and wonderful people at Livestrong.com. It makes me feel like I can have fun, make smart choices, and my soul and I can both enjoy the sun without the fear of being harpooned at the beach. Bottoms up!

Seven Drinks That Won't Derail Your Diet
If you choose wisely, you can occasionally imbibe and still maintain a healthy lifestyle
By Jason Otis
Article found on www.livestrong.com; find it here.

It's a crowded bar and dozens of patrons are not-so-patiently awaiting their chance to order. The bartenders are surly and countless bottles line the shelves behind the bar, suggesting a dizzying number of drink options. Suddenly the bartender's eyes are on you. "What'll ya have?" he barks, and it sounds more like an order than a question. You're on the spot, customer, and you'd swear the jukebox is playing the music from "Jeopardy!". Time seems to be running out. So you opt for an old standby and shout out, "Rum and Coke!" Or "Heineken!" Or "White Russian!" Or any other reliable, familiar, high-in-calories drink. Oh, well. You can always resume your diet tomorrow morning.

But it doesn't have to be this hard. You can have it all -- social life and healthy lifestyle -- achieving your weight loss goals while still joining in the revelry. You just need to know which drinks, enjoyed in moderation, will not destroy your diet.

Red Wine
The average 5-oz. glass of red wine contains about 115 calories and 4 g of carbohydrates. This is not a huge caloric hit for the average dieter, according to Marci Cahill-Leach, vice president of Women & Men's Nutrition and Weight Control Centers in Metairie, Louisiana.

Cahill-Leach recommends that women should limit themselves to one glass in most cases, while men should stop at two. And if you're having wine with dinner, she suggests counting the wine as your starch for the meal.

"No problem with a glass or two with dinner," Cahill-Leach said. "But that means no pasta, no bread, no rice. If you're having wine, your meal should be limited to lean protein and nonstarchy veggies."

Champagne & Sparkling Wine
Champagne and other sparkling wines typically contain about the same number of calories as non-sparkling wines -- about 20 calories per ounce. But champagne holds an advantage that other wines don't, and it's explained by the physics of the liquid itself. Since champagne forms a head when poured, once the foam disappears, the drinker is typically left with far less liquid than the glass allows. Less champagne in the glass means fewer calories in the stomach. So if the moment calls for a glass of bubbly, feel free to join in with no remorse.
The Ultralight Beer
For decades, the beer lover on a diet had few light beer options. In recent years, however, calorie-conscious beer drinkers have welcomed the arrival of an even lighter variety -- the ultralight beer.

Whereas the average light beer contains about 100 calories per 12 oz. serving, ultralights offer a range of options with calories as low as 55 for the same serving size. Bud Select 55, Miller Genuine Draft 64 and Beck's Premier Light are just a few of the more popular examples.

For people who relish the ritual of enjoying a brew, ultralights may be the answer. But be advised: while these beers are lower in calories, they're also lower in alcohol. The typical ultralight beer is less than 3 percent alcohol by volume, compared to the average 4.5 percent for light beers. As a result, you might find yourself downing way too many of them, eliminating the low-calorie advantage.
A Guinness
A Guinness might seem the antithesis of a light beer. It's the color of molasses, with a rich, almost syrupy consistency and a thick, creamy head. You'd imagine it's a one-way ticket to the treadmill. But looks can be deceiving. A 12-oz. serving of Guinness has 126 calories. That's less than a Budweiser, a Heineken or a Miller High Life. Plus, drinking a rich, stout beer such as Guinness can be more satisfying than a more watery pilsner or lager. So you may be more willing to stop after one or two.

Not to mention, the health benefits of drinking Guinness extend further than the surprisingly low caloric content. Researchers at the University of Wisconsin found antioxidant compounds in Guinness that may prevent the kind of blood clotting that leads to heart attack. They claim a pint of Guinness a day does as much to fight the risk of heart attack as the daily low-dose aspirin many doctors recommend.
(Your Preferred Liquor) With Club Soda or Water or Diet Soda
Cocktails can be the most highly caloric drinks you'll encounter in a bar. But they can also be among the lowest. You just have to know what to ask for and what to avoid.

"Stick to low-calorie mixers like water, club soda and diet soft drinks," said Molly Kimball, a registered dietitian and nutrition writer based in New Orleans.

Most standard varieties of 80 proof liquor -- whiskey, vodka, rum, gin, tequila, brandy -- have roughly 100 calories in a shot. Add ice and water or ice and club soda or ice and Diet Coke, and you've got a 100-calorie drink. But if you add orange juice or cola, the calorie total skyrockets.

Kimball recommends staying away from drinks containing fruit juice, sugary mixers such as grenadine and sweet and sour mix, and sweet liqueurs such as amaretto and Kahlua. If you can't live without a margarita or strawberry daiquiri, she says grocery stores offer a growing selection of sugar-free mixers. Your enjoyment of these will likely be limited to happy hour at home, though, as most bars do not stock them.
The Martini
Man of letters H. L. Mencken described the martini as "the only American invention as perfect as the sonnet." Shaken or stirred, straight up or on the rocks, it is arguably the classic American cocktail: a subtle blend of gin -- though the vodka martini may have eclipsed the popularity of the original -- a hint of vermouth and an olive or a lemon twist.

Because it consists of little more than its base liquor, it is a low calorie cocktail. You'll get about 100 calories per single-shot martini. And don't worry about the olives. They only contribute an extra five calories each.
The Mojito
If light beer, wine or a stripped-down mixed drink doesn't excite you, Kimball recommends a drink that you might consider a little more fun: the mojito.

A favorite drink of Ernest Hemingway, the mojito's provenance is 16th century Cuba, though its exact origin is debated. In its present form, it combines rum with muddled mint, lime juice, and sugar or simple syrup, topped with club soda and served on ice.

While it does contain sugar, Kimball says it's not a deal breaker.

"A mojito only has a teaspoon of sugar," she noted. "So it's a good alternative to fruity cocktails and blended drinks."

That teaspoon of sugar equates to just 15 calories, meaning the typical mojito clocks in at 115 to 130 calories. And the fresh mint used in the drink has its own potential advantages. The Natural Medicines Comprehensive Database indicates that mint is used to ease headaches, gastrointestinal issues and symptoms of the common cold.

To Your Health!

Wednesday, March 23, 2011

Gumbolicious

When I left work at 5:00, I attempted to procure some variety of shellfish for my roasted gumbo experiment and they had nothing. Not even the little pre-boiled crawfish that have been shocked into submission. Thank you again, Landlocked State. I picked up a can of baby clams (bleghck) just to get the seafood taste into the broth that I hoped to reap from roasting the shells. They had everything else I needed, which I gathered, went home, did an hour of yoga, then threw this stewtastic bonanza into the oven. Here's how I did it:

Baked Gumbo

First I chopped my veggies:
1 Red Bell Pepper
3 Celery Stalks
1/2 Sweet White Onion
2 Garlic Cloves
1 Jalapeno

Add pre-chopped Okra (two big handfuls), EVOO, and S&P. Cover it and let it saute', stirring occasionally until the veg is getting soft and starting to glisten.

Parcook 2 cups of Brown Rice
Season or marinate your Chicken and cut into bite-sized pieces. (I rubbed mine with lemon pepper seasoning and drenched in lime juice for some acid.)
Peel and detail the Shrimp
Drain Fire-Roasted Tomatoes, reserve the liquid
Slice 2 or 3 Andouille Sausage Links on a bias

Combine sausage, rice, chicken, shrimp, veg, seafood (in this case, clams), and tomatoes in a baking dish. Including the liquid from the tomatoes, measure about 2 cups of liquid to add to the pan as well; I used Chicken Broth to make up the difference.

Now start your roux:
Add 1/4 cup Vegetable or Canola Oil to a hot pan
When the oil is hot but not bubbling, add a scoop of Flour and stir constantly
Keep it moving, don't let it burn
When it is smooth and turning a nice brown, add it to your baking dish. It will make a satisfying hissing and popping sound. Feel free to dance.

Season the Pan:
Cajun Seasoning
Red Pepper Flakes
Granulated Garlic
Sea Salt
Black Pepper
Smoked Paprika

Mix it all together and pop it in the oven for about 30 minutes. I didn't cover it this time but if some shellfish had been invited to the party, I would've done so. Make sure your chicken is cooked all the way through before taking it out of the oven; it will be done last. Cover it and let it rest on your counter for 15-20 minutes before serving. Bon appetit!



Tuesday, March 22, 2011

Mardi Gras in My Mouth

What's a girl to do? There are four gorgeous, thick-cut, homegrown, T-bone steaks sitting in the fridge just begging for the grill but thanks to the persistent, nagging, hair-in-curlers, ex-wife of a wind we're experiencing here today (we're currently in a tornado watch), my grill will, alas, remain cold and barren for the evening. What can be done... I've grown weary of the same old tomato-based pasta dishes, tired old cheesy Mexican entrees, salads, and creamy soups. My mind wanders around the country looking for inspiration. North...hot dish? -- no, East Coast, crab cakes? -- naw, South, New Orleans...ding ding ding! Tonight's solution: Oven-Roasted Gumbo! It's going to be Mardi Gras in my mouth! My mission, if I choose to accept it (and I do!), is to create a roasty, toasty, smoky, deep and flavorful gumbo glorification in my teeny little oven. My shopping list includes:

Clams or Mussels (whatever my friendly neighborhood grocer has available)
Chicken
Shrimp
Celery
Bell Pepper
Onion
Andouille or other Cajun Sausage
Rice
Parsley
Fire Roasted Tomatoes
Serrano Pepper
Okra (I have some in my freezer from my Dad's last season's garden)

And I should have the rest of the base in my pantry, chicken stock, and seasonings including paprika, Cajun spice, black pepper, thyme, and garlic. My plan of attack is to make the classic gumbo roux using flour and vegetable oil on the stove top, cook the chicken and saute' the veggies, then mix everything, adding the seafood last, cover with foil and bake for 30 minutes. Then I'll remove the foil and bake for another 30, checking constantly (Thank St. Oven for the oven light feature!) for doneness. My only concern is getting the rice cooked all the way through. Wish me luck! Tomorrow I'll post my findings. This message will self-destruct in five seconds...

Tuesday, March 1, 2011

5 Tips for a Happy Grilling Season


1.      Make It Hot
Before placing anything on the grill grate, get it hot! You wouldn’t add food to a cold pan, would you? The same principle applies here. This is also how you’ll achieve those sexy grill marks; cold grates leave no marks on cold food.

2.      Play With Your Food
Be creative. Don’t be afraid to try something new! Never grilled this or that? Throw it on there. Be willing to fail and you’ll discover some amazing flavor combinations.

3.      Foreplay is Key
Have something readily available to pique your guests interests while everyone waits for the sizzling main event. I recommend amping up appetites with dips: easy and fast. Finger foods a good time. Also, I don’t think I even need to mention this one, it seems so obvious, but alcohol is ALWAYS a good idea.

4.      Keep it Simple
Cooking outside is about being close to nature! Honor the season, and the pastime, by making the fresh ingredients the star.

5.      Revisit Old Moves
Traditional grill go-to’s are just that for a reason: they work! Don’t overlook the many attributes of a good ol’ gooey cheeseburger or a grilled sausage with sauerkraut. Resist the urge to constantly outdo yourself with the next big thing and throw some hot dogs on the grill for a throwback performance. Your guests won’t complain or your money back!