My favorite aisle in the grocery store is the gourmet condiments section, the one with artisan pickles, mustards, and spreads. I don’t think I’ve really detailed my affinity for composing the ultimate snack board, but I take pride in selecting the perfect ingredients, especially a selection of pickled items. If you’ve ever ventured down my favorite aisle you probably noticed how pricey some of these items can be; and to be completely honest, it’s easy to select something really isn’t worth the price, which is why I flipped when I came across this pickled chanterelle recipe over at Chez Pim. Perfect for a fun weekend project, perfect for a snack board.
I’ve been positively green with envy as I follow Pim’s tweets on her mushroom foraging excursions, and while I wasn’t able to find these little treasures on my own, I did find a nice selection at the Ferry Building market last weekend. I hope to do a few more batches before the chanterelle season is over, but the good news is that this recipe would work on any variety of mushroom.
Pickled Chanterelles
Here’s my take on the recipe via Pim, who believes this may have come from Jean-Georges. As always I added a dash of red pepper flakes and a touch of agave.
- 1 pound chanterelle mushrooms
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons toasted whole cumin seeds
- 2 teaspoons black pepper, coarsely ground
- 1 teaspoon crushed red pepper flakes
- 1/4 cup currants
- 1/2 cup cider vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons agave syrup
Clean the chanterelles by brushing away any dirt. As I don’t have a brush I used a damp cloth at first and then ran them underwater. Luckily Pim says this is perfectly acceptable and while they will absorb some water it’s important to remove and granules of sand and dirt. Pat them dry and tear into large pieces. (This was so rewarding. Something about having to be delicate but also feeling the spongy flesh tear away. Therapeutic!)
Bring a pot of water to a boil and add the mushrooms for 1 minute. Remove with a slotted spoon and rinse until you are able to handle them. Squeeze out the excess water and set aside.
Tip: Do not pour into a colander as some dirt will collect at the bottom of the pot.
In a separate pot add a tablespoon of olive oil and bring to temperature. Add the shallots and garlic and sautee until translucent, careful not to brown them; adjust the heat down if necessary. Add the remaining ingredients and simmer. Add the blanched mushrooms, stir to incorporate and remove from heat. Set aside to cool slightly.
Pour into an airtight glass container and refrigerate for 24 hours before using. I cheated and had some after only a few hours and they were wonderful! They’ll keep in the fridge for a few weeks (just in case you’re trying to ration them).
A few serving suggestions:
- snacking (with rustic bread, cheese, pate!)
- with pasta and fresh herbs
- on a sammie
- with your favorite salad
Chicken Larb served with red leaf lettuce and english cucumbers
I often wonder why people like Thai food so much. The most accessible versions are often too sweet, overly-reliant on coconut milk, and just plain Americanized. I say this only because it is SO easy to happen upon mediocre restaurants; just take your pick from any one of the handful of restaurants that are probably within a mile of your house. While Thai food is most certainly not the only type of ethnic cuisine to fall victim to oversaturation and Americanization, it is the cuisine that I hold most dear to my heart, so I can’t help but take half-assed recipes personally. This, my dear friends, is why I am sharing my family’s Larb recipe with you: complete with a secret ingredient! I truly hope you love it as much as I do.
Larb Gai
Serves 4 as an appetizer or part of a family-style meal with other dishes
- 1 pound organic ground chicken (beef or turkey will also work)
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 red onion, sliced thinly
- 1/4 cup white jasmin rice, toasted
- Juice from 2 limes
- 1 Tablespoon fish sauce
- 1-4 teaspoons red pepper flakes
- 1/2 teaspoon sugar
- 1/4 cup cilantro, chopped
- ground black pepper
Rice. Toasted. Yep, that’s the key. If you’ve never experienced this flavor profile before it truly should not be missed. Similar to sesame oil, it’s all about the fragrance: slightly nutty and even a little smokey it’s unlike anything else.
In a skillet over medium heat, add a single layer of jasmin rice (uncooked). Swirl the pan regularly to avoid burning and adjust the heat as needed. If the grains are popping lower the heat, but if they are not browning after a few minutes raise slightly. After about 10 minutes the grains should no longer be translucent but milky white and mostly browned. Remove from head and add directly into a blender.
Toasted jasmin rice – after 10 minutes
Compare the colors – untoasted and toasted
Pulse the rice into a coarse powder. The texture will be inconsistent: very fine with some larger granules mixed in. Set aside.
Toasted rice ground into a coarse powder
Finely mince the garlic and set aside. Then thinly slice one purple onion and set aside.
Paper-thin slices of red onion
In a large skillet over medium heat, add the olive oil. Once up to temperature add the minced garlic and saute until fragrant but do not brown (about 1 minute). Add the ground chicken and begin to brown. Add half of the fish sauce (1-2 teaspoons) and a few grinds of black pepper. Mix well and break into small pieces.
Note: Ground chicken and turkey tend to take a bit more work to break into smaller pieces.
Tip: Which ever protein you choose, please use a high-quality grade without additives or hormones. This makes all the difference in the world as the texture and taste of this dish is really all about the protein. (If you’ve ever had an off batch of ground turkey, you know that texture is essential!)
Continue to brown until slightly underdone, add lime juice, remaining teaspoon fish sauce, red chili flakes, and a small pinch of sugar. Mix together, then add the toasted rice powder. Continue to cook until the chicken is completely cooked through. Turn off heat and add the onions. Taste for seasoning and add more fish sauce or lime juice as needed. Mix well and set aside.
Just before serving add the chopped cilantro and mix well. Serve with crisp whole red lettuce leaves and thick slices of english cucumber.
Tip: Since I was bringing this as a potluck dish I didn’t add as much of the red chili flakes as usual. If you’re worried about your guests tolerance for heat, you can always add less and have a small dish on the side for each person to add extra.
One of my all-time favorite dishes I really want you to have the chance to taste it as it’s truly intended. It’s a super simple dish that will have you second guessing that last minute take-out. If for nothing else, you must try this to check out the toasted rice; it’s a flavor and scent that’s unlike anything else. Please let me know what you think!
I’ve got nothing clever or any personal anecdotes to share that could in any way relate to this soup. Bottom line is that work is crazy, autumn is here, and I needed a nice comforting dish to make me happy. That’s it, that’s all I got.
Potato Leek Soup
- 2 slices bacon, cut into lardons
- 3 Tablespoons extra virgin olive oil
- 2 small leeks, chopped
- 1 pound Yukon Gold potatoes, cut into quarters
- 1/2 cup white wine or vermouth
- 5 cups chicken or vegetable broth
- 1/4 tsp cayenne pepper
- 2 sprigs thyme
- 2 bay leaves
- chopped chives
- 6-8 peppercorns
- salt and pepper to taste
- creme fraiche (optional)
Reserve one outer leaf from the leeks and set aside. Cut the tough green stalks away from the lighter, more tender part of the leeks, slice in half lengthwise and rinse well. (Leeks are very sandy!) Dice into small strips crosswise and set aside. Using the long leaf, place the peppercorns, thyme, and bay leaves on the stalk and wrap into a small package and secure with kitchen string. Voila, this is your bouquet garnis! (This step can be optional, so if you opt-out just grind a bit more pepper and throw the herbs in whole, but don’t forget to pull out the stems and leaves afterward.)
Heat the olive oil in a large pot over medium-heat and add the bacon lardons. Cook until crisp, remove and set aside. Add the sliced leeks to the rendered bacon fat and saute with salt and pepper. Once tender, add in the diced potatoes (skin on) and again lightly season with salt and pepper. Stir to coat the potatoes and allow to cook for a minute, then add the white wine and scrape any browned bits from the bottom. Add the bouquet garnis, chicken broth, and cayenne pepper and simmer for 20 minutes or until the potatoes are tender.
Using an emersion blender or a food processor, puree the soup mixture until it reaches your desired consistency, but be sure not to over mix as it will become gummy. (I like a bit of texture so I don’t worry about getting it perfectly smooth.)
Serve in a small bowl and top with the bacon lardons, chives, and a dollop of creme fraiche (optional).
Other serving options:
- Stir in a few tablespoons of creme fraiche after removing the pot from the heat, for a richer soup.
- Top with a small amount of grated gruyere and allow to melt. (Anything reminiscent of a baked potato soup has my vote.)
I’m not much of a picnic-er, and as fun and romantic as it is made to look in magazine spreads and movies, I really only like to enjoy my food in comfort, away from dirt and bugs. I think that maybe if my picnic experiences did in fact resemble those found in sexy magazines I would do it more often, but alas that has not really ever been the case. So yes, I am a fair weather eater, but if I was a person fond grassy knoll or park picnic table dining I would most certainly pack this potato salad. So much flavor and no mayo so there’s nothing to spoil.
So while our summer here has only just gotten underway this is another summery dish for you (did you see the succotash from last week?). I could see how this may not be much help to you now that most summers are fading away. To be honest my biological clock is telling me that it’s autumn and to prepare to hibernate for the winter (maybe that’s why I love autumn so much), but since the seasonal calendar here is a bit different I am learning to adapt; after all, isn’t that what all successful animals must do? Regardless of the weather in your neck of the woods, there’s never a bad excuse to make potato salad.
Picnic potato salad
- 2 pounds small white boiling potatoes (my favorite are Yukon Gold potatoes)
- 3 tablespoons Vermouth (can substitute with dry white wine)
- 1/4 cup chicken stock
For the vinaigrette:
I know my measurement for vinaigrettes is off, but I prefer more acid and less oil. Typically it’s 3:1 oil-to-acid, so feel free to adjust to that if you prefer.
- 3 tablespoons champagne vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 6 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons scallions, finely minced
- 1/2 cup microgreens (optional)
Slice the potatoes into coins about 1/4 inch thick. Drop into a pot of water and turn the heat to med-high. When the water reaches a boil add a few pinches of salt and continue cooking until tender, 15-20 minutes total. Test with a fork and steal a bite to see when it’s reached the texture you like best. Drain the potatoes and place in a large bowl. While they’re still hot and steaming add the vermouth and chicken stock and toss gently; the warm potatoes will absorb the liquid.
While the potatoes are cooking you can assemble the vinaigrette. Whisk together the mustards, vinegar, salt, pepper, and oil. After it becomes thick and forms an emulsion add the parsley and green onion. Add the vinaigrette to the potatoes and toss well. I typically toss in half of the vinaigrette at first, and then wait until the potatoes are slightly cooler to add the rest. Take a bite and check the seasoning. Add more salt or pepper if needed. If serving with microgreens, lightly toss just before serving. Serve warm or at room temperature, but this is also a dish that gets even better the next day. (Perfect accompaniment to salade niçoise, which I did below for a quick weeknight dinner.)
Since baba ganoush is one of my favorite dishes I figured I might as well learn how to make it for myself. It’s a mess to make and not very pretty; the pictures could be classified as borderline offensive, but trust me, it’s worth every eggplant seed you’ll have stuck to your arms.
The grilling worked well, but perhaps a little messier since I decided to half each eggplant and cram all six of them on the griddle. I think next time I’ll just roast them whole in the oven. The recipe below will be what I’ll use next time, since the halving wasn’t the best method. It’s from The Pioneer Woman and she has a great step by step guide that I wish I had when I made my version. (She’s awesome, so I should’ve known to check her place. Please click through to catch up with her!)
Baba ganoush
Adapted from The Pioneer Woman Cooks
(Serves 8-10 as an appetizer/side)
- 3 whole eggplants, roasted
- 3 tablespoons of tahini
- 6 cloves garlic, chopped
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, finely chopped
- salt and to taste
Pierce the skin of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly.
When cool, peel off the skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.
Note: In my method I used a food processor, but was sure not to overprocess so there was still enough texture from the eggplant.
Lately I’ve been attempting to become more aware of what makes me happy. In general I can always say a nice meal or a nice sale at Barney’s, but in my new life away from work I feel this need to fully know and understand what I want and why. Gone are the days of shopping and regular date nights, which I do mourn in some ways, but honestly I’ve found so much more to love. I feel like I’m at summer camp, able to do with my days as I please: a little field trip to the market today, and maybe a little picnic at Dolores Park tomorrow. Lately I get giddy over the smallest things, and I realize how easy it was to miss these when you’re living a life that’s not truly yours. This was the reason I took the leap away from being stuck, to start carving out the life I wanted for myself.
Last week at the farmer’s market I was elated to find that spring had arrived in the form of English peas, young garlic, and spring onions. My baggu’s filled with my list and the additional spring items, I was practically skipping down the aisle. Before heading home I took a few minutes to shell a few peas and sit in the sun. I made a note: this was happy-ness.
The happy-ness continued over lunch with this quick dressing I threw together. The quickly sauteed garlic and onion was mild, but had a wonderful taste and fragrance, especially with the slightly browned pieces from the pan. With the splash of lemon it was the perfect spring dressing.
Spring onion and young garlic dressing
(enough for 2 entree-sized salads)
- 1/4 cup extra virgin olive oil
- two spring onions
- two young garlic bulbs and stems
- 2 Tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Heat the olive oil in a heavy-bottomed pan and over medium heat. Finely chop the garlic and spring onions and add to the skillet. Season lightly with salt and pepper and stir frequently so the greens don’t burn, about 2-3 minutes. They should maintain their bright green color, but some pieces will be lightly browned. Remove from the heat and let cool. Add the lemon and fresh parsley and stir together. Taste and adjust seasoning if needed.
I served with organic mixed greens, fennel slices, carrots, and freshly shelled peas.
Variation: Spring garlic has a short season, the vendor at the market told be about a month, so after the season I’ll rework this with regular garlic and scallions. Also, next time I think I’ll try adding a sprinkling of red chili pepper just before I pull from the heat.
This condiment is a staple in every Thai kitchen, and oh my gosh, there are no words to describe its yumminess. Just the word garlic is all I need to hear, but then you add fried to the mix and it’s on a whole different level; I’d even go so far as to say the same level as bacon. Then, with the addition of ground chili and a touch of sugar we’re in a different world all together.
This chili recipe actually stems from the basic fried garlic oil that’s used daily in Thai cooking, so if you prefer just the fried garlic, you can still use this recipe, just omit the addition of the chili and sugar. I typically have both handy since it will last for a few weeks.
Garlic chili oil
- 15 cloves of garlic, peeled and mashed in a mortar and pestle (food processor will work too)
- 3/4 cup canola oil
- 1-2 tablespoons crushed red chili flakes
- 2 teaspoons sugar
In a small pot, heat the oil over medium-low heat. You can test the temperature by dropping in a tiny piece of garlic; it should bubble right away, but be far from burning. When it comes up to temp add the garlic. Stir often and watch the garlic carefully to see how the color changes. After about two minutes it will reach a light yellowish color, about a minute or so longer and it’s a rich golden color with hints of the lighter yellow. Stir in the ground chili flakes and sugar and remove from the heat.
Note: The garlic will continue to cook after it has been removed from the heat, so the trick is to pull it a minute or so before it’s done.
Let cool and store in an air-tight container. Do not refrigerate.
If you want to skip the chili and sugar, simply pull the garlic from the heat when it reaches the rich gold and yellow stage. That’s it.
Here’s a pic from a batch I made a few weeks ago. I was feeling lazy and used the food processor to chop the garlic, so feel free to do that too. I do prefer the texture of the smashed garlic from the mortar and pestle, but in a pinch the food processor is great.
Serving suggestions:
- Soups (see my Jok recipe)
- Pizza (so good on a slice of margherita!)
- Sauteed greens (spinach, kale)
- Fish
- Use the oil in other cooking around the kitchen, it has a great flavor
Only a tiny amount is needed per serving. For a big bowl of soup like jok or pho I’ll add just under a teaspoon–you still want to be able to taste the flavors of your dish.
One of my favorite afternoon snacks is a quick and easy savory cottage cheese concoction. It’s a million times better when tomatoes are in season, especially when heirlooms or dry farmed ones are available, but for now I’ve been making due with what I can find. I usually stop buying them during the winter months because they’re so not-yummy, but I finally caved and tried the first bunch of decent looking ones I could find, and luckily these guys were pretty good. Admittedly, my threshold is probably pretty low right about now, but I just couldn’t hold out for the official ones to start popping up in July.
It’s not a recipe or anything, so here’s just a quick list of what to throw together:
A couple spoon-fulls of organic cottage cheese
Palm-full of cherry tomatoes, diced
Palm-full of arugula (or micro greens), roughly chopped
Pinch of fleur de sel
A few turns of pepper
Drizzle of olive oil
Mix a tiny bit and enjoy!
Filed under: Recipes
Just after I had posted that I was looking forward to a nice gloomy weekend, the sun came out in full force. It would have been a crime not to take advantage of a sunny Seattle weekend, so we decided we needed a nice springtime snack to celebrate the blue skies.
I’ve adapted this from Ina Garten’s recipe in the Barefoot Contessa Family Style cookbook by altering the sauce and adding a bit more since I wanted a little more flavor. We usually have this as an appetizer or a side with sushi.
Tuna tartare
(serves 4 to 6)
1 pound sashimi grade tuna (I used ahi here)
3 limes, zested then juiced
3 tablespoons reduced sodium soy sauce
3 to 4 tablespoons olive oil
1 teaspoon sesame oil
3 teaspoons wasabi powder
1 tablespoon Tabasco sauce
Black pepper to taste
3 green scallions minced
1 jalapeno pepper minced (ribs and seeds removed)
2 ripe avocados
Sprinkle with toasted sesame seeds (optional)
Combine lime zest, lime juice, soy sauce, wasabi powder, Tabasco, pepper, sesame oil, and olive oil in a bowl and whisk together. If it needs more taste add more soy sauce.
Cut the tuna into a small dice and place in a separate bowl with green onions, jalapeno, and avocado (also cut into a small dice). Add the sauce and mix together.
Tip: I usually wait to add the avocado until just before I’m ready to serve, just to be sure that the color is bright and the texture holds.
Serve with water crackers a rustic Ciabatta bread sliced.
We eat a ton of salad every week, so here’s my favorite quick and easy recipe for a basic vinaigrette. If I’m really on my game I’ll triple the recipe so I have enough for a few days. (Just store in a mason jar or a leftover glass jar and it’s ready and waiting.)
I think a true basic vinaigrette would use regular dijon mustard and champagne vinegar, but for this go-round I used a coarse stone ground mustard with apple cider vinegar. So I don’t get bored, I’ll usually try to switch or add an ingredient here and there. Sometimes I’ll add a finely grated clove of garlic, or a diced shallot. These small changes make a big difference in the taste of the salad, so it’s a nice little cheat.
Basic French vinaigrette (Serves 2)
- 1 Tablespoon cider vinegar
- 1 Tablespoon dijon mustard
- few dashes Worcestershire sauce
- 1/2 teaspoon honey
- salt and pepper to taste
- 3 Tablespoons extra virgin olive oil
Whisk together the vinegar, mustard, Worcestershire sauce, honey, salt and pepper. Slowly whisk in the olive oil. (Or just add it in with everything else…I don’t really notice a difference.)
Toss gently with salad greens just before serving.
