Tag Archives: balsamic

Noshing

22 Feb

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On a daily basis, my family uses Yiddish words. My mother grew up in an area where she heard the slang-phrases, thus making it common in our family, even though we technically have no cultural nor religious ties to the language. When Jenn and I would hype up the dog to where he was running all over the house like a wild-ass animal, we’d hear: “Stop it! You’re making him mashugana!” The groan following too much fried food preceded, “Ehg, the ajada.” “Jill! You’ve got schmutz all over your face!” was the typical retort after an ice cream splurge.

When Rob first heard some of this language during our dating times, he would quietly ask for a translation, but now he uses the phrases just as much. So our conversations go something like this:

Rob (horrified): “Your mother is cutting the fat off the bacon with scissors.”
Me: “Yeah. Thinking about eating all that bacon fat makes her verklempt.”

Another word often used, especially in my household, is “noshing.” Google-ly it’s defined as: verb, informal, to eat food enthusiastically or greedily. My definition is: eating enough popcorn, peanuts, and wasabi peas between the 3:00-6:00 hours to turn me into a human pub mix. I don’t go as far to be binge-worthy and unhealthy, but it’s not the best habit to have (and Rob doesn’t exactly share in it).

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So feeling the urge to nosh, but not having any of my noshing goods in the pantry, it inspired me to create something else – something a little bit fancy, a little bit booshy, a dish I would like to order as an appetizer with a glass of bubbles. Nordically inspired, I’m super into pickling and marinating, and my mind (as it often does), turned to cheese. The light in my fridge divinely directed me to the creamy, fresh ball of mozzarella, just pleading for its makeover. In 5 minutes, Marinated Mozerella was born: the cheese was thickly sliced and soaking in a bowl of 1 diced shallot, 1 minced garlic clove, 1:1 ratio of white balsamic vinegar to rice wine vinegar, all the basil I could manage (about 1 tbsp, chopped, but more would have been dandy), a pinch of red pepper flakes, and a sprinkling season of s&p. Making sure all the slices were submerged, my lovely cheese had a quick 30-minute marinade. Placing a handful of baby spinach on a plate, I then used two slices of the cheese – with its marinade – and finished the dish with a drizzle of amazingly thick extra virgin olive oil and a sprinkle of Maldon sea salt. Is there a Yiddish phrase for holy cow?

Any way prepared, this little gem of a loosely-termed “salad” is perfect for a fancy entertaining evening, or simply for your afternoon nosh. Discussing the flexibility of this delicious dish with my mom, we thought it would be fantastic slightly warmed over green veg like beans and asparagus. Or maybe, it would be succulent atop tender, slow-roasted, sweet Roma tomatoes. I suggested placed on top of bread for a crostini. Mom’s response: “I would call that pizza – even in Yiddish.”

Enjoy!

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Boots and Squash

9 Oct

It’s officially fall.  Well, by the calendar, it has been fall for a few weeks now, but the dark dawn and translucent layer of frost on my windshield revealed evidence of the crisp morning weather.  The leather boots came out today for the first time since the end of spring.  It felt good to put them on, and almost made my pumpkin-spice candle smell even more warming.

But then, like a clichéd after-school-special, my day fell towards the wayside.  The way, way wayside.  So much so, that a small outbreak of hives that started to form at about 2:40 gave a clear visual indication of how my mind, body, and spirit needed sweatpants and a good hug from Sig (since Rob was on duty).

By the time I got home, the Oregon Coast had done what it does best: surprise me.  Opening the sliding glass door, our backyard, with its high, wind-blocking picket fence, greeted me with warm sunlight and the smell of the harvest season.  I took off my boots, and let the sun warm my once tanned legs.  It was like an instant spa-treatment.  If an extravagant spa could put a fall afternoon into a circulation inducing all natural fiber body wrap, you betcha I’d pay the big bucks.

As Sig ran around doing his wild-ass-dog circles (you’d have to see it to understand), I sat, breathing deeply, and thought about my roots.  Who I am, and what I do.  Which inspired me to pull out something I haven’t looked at in a long time.

My recipe book.  Now, if you were to look at our bookcase, you’d see loads of beautiful, well-published, artistically crafted cookbooks, all which have been read, most from cover to cover.  However, not many of them have tomato-sauce splatters on the pages, as I do not generally cook with them.  Being the eternal student, I have always used cookbooks as textbooks of sorts, reading them for education, technique, history, and inspiration.  Then, I create my own.  My recipe book has the creations that I, and my friends and family, have deemed worthy of cooking, eating, and enjoying again, and it’s constantly under construction.  But, sadly, I hardly ever go back to see what inspired me to cook many years ago.

So, as a part de-stressing act, part inquisitive wonder, and part let-the-dog-continue-to-run-his-full-head-off submission, I flipped to the very back of my book.  There, staring me in the face, were the recipes that taught me how to cook.  There were no fancy French sauces, mostly vegetarian ingredients, lots of salads, and whole grain proteins.  There was, what I thought would be a disaster but turned out great, the dandelion greens dish with tarragon and poached eggs.  There was the warm spinach salad that my ex-boyfriend loved.  A clump of pages forward, the wild mushroom and grilled peach ravioli that I served my mother-in-law-to-be.  I learned about flavor through flexitarian cooking, and my fancy French sauces of today should be showing a debt of gratitude; without the cooking sans animal protein days of the past, I doubt I would have learned the depth and flavor simple, from-the-ground ingredients can create in a meal.

Immediately, I was taken back to my 715-square foot apartment in Irvine, CA, with the early autumn Santa Ana winds provoking a dry throat and frizzy hair.  Despite the wifely nagging I often give to Rob about eating leftovers, I abandoned the last-night’s vegetable lasagna with the swanky broccoli pesto, and went back to the cutting board

Going straight to the source (many of our farm ingredients), I roasted a fall-favorite: Delicata squash.  Sweet, soft, and a little bit grassy, the house started to smell like Thanksgiving.  After caramelizing some red onions, a perfumed, tangy, warm salad was created, one that gave me that comforting, fall hug I needed after a long hard day.  It was a simple, easy, and delightful meal, and reminded me of why I started cooking in the first place: to create healthy, tasty, true-to-food meals.

Tomorrow will be better, this, I already know.  It will be a new day, new frost, have new challenges, and a fantastic leftover salad waiting for me at lunchtime.  I might even, once again, wear my boots.

Warm Delicata Squash and Swiss Chard Salad
(serves 2)

  • 1 Delicata squash, peeled, seeded, and diced (or a small butternut squash would work well, too)
  • 1 small red onion, thinly sliced
  • 1 ½ tbsp white balsamic vinegar
  • 1 bunch Swiss chard, main vein removed, and roughly chopped
  • ½ granny smith apple, thinly sliced
  • 1 tbsp Gorgonzola blue cheese
  • 1 large tsp chopped basil
  • 1 ½ tsp honey
  • 1 tbsp apple cider vinegar
  • 1 ½ tbsp extra virgin olive oil
  • 2 tbsp olive oil
  • s&p

Preheat the oven to 425 degrees.  Prepare the squash on a baking sheet by drizzling 1 tbsp of olive oil, and sprinkle a generous amount of s&p.  Mix so that all the squash is coated with seasoning and place in oven.  Roast for 13 minutes on one side, and shake pan so other side also browns, about another 7 minutes. 

Meanwhile, heat the onions in 1 tbsp of olive oil in a sauté pan over med-high heat.  Add s&p to help soften the onions.  Saute, stirring often, until the onions start to caramelize.  Once all the onions start to brown, deglaze the pan with the white balsamic vinegar, and turn heat down to med-low.  Simmer until all liquid has reduced. 

To make the dressing: mix the honey and apple cider vinegar in a small bowl with s&p.  Slowly drizzle in the extra virgin olive oil, while whisking – the mixture should thicken and become glossy.  

To assemble the salad, mix the chard, onions, squash, apples, and dressing until just dressed.  Top the salad with the chopped basil and blue cheese, and mix again if desired.

Serve with a crisp, half-oaked chardonnay. 

Enjoy! 

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Fruit and Veg Therapy

28 Sep

There’s a part in the movie “Up In the Air” where George Clooney’s character comments that he is surrounded, rather than isolated, in the traveling life that he leads.  Physically, yes.  There are people everywhere!  But emotionally?  I think he needed a bit of a reality check.

That’s just what I got the last two days.  I have always enjoyed traveling, even for work.  Educational conferences are usually beneficial and have me leaving with a sense of cognitive renewal.  At 6:17 tonight, I returned from one of those conferences that, while started out a bit rocky, ended up leaving me with some new insight and information.  But the travel?  I needed my own bit of therapy at the end.

It started with a four-hour drive, mostly in the dark with the first Oregon Autumn rain.  Pouring rain.  Then, arriving to our destination close to 11:00pm, I drove up and down the same ½ mile of street looking for the small motel that would serve as our residence for the following two days.  Once the motel (that shall remain nameless due to liability reasons) was found, and we were properly checked in, the overwhelming smell of cigarette smoke and pet urine overwhelmed the fact that there were no doors on the bathroom.  I’m not recalling a four-hour rain-soaked delusion – it really smelled.  And had no doors on the bathroom.  Really.

So, with a few quick phone calls and a small argument with the lovely lady at the front desk, another hotel was promptly booked, which, in educational standards “met” (rather than “did not meet,” nor “exceeded”) what we needed for our stay.

After two NyQuil-induced nights, one of which was restless, another four-hour drive home, and the residual effects of conference food (while tasty at the time, you know what I’m referring to), there was something left to be had: my own therapy.  Veggie therapy.

So I whipped up a spesh.  A lovely fruit and veg salad that not only hit the spot, but reminded me that the lovely fall air was still crisp and comforting.  Combined with my favorite sweatpants, a good glass of wine (Oregon’s first Baco Noir), and a DVR’d Real Housewives of Beverly Hills, the night erased all travel stiffness.

Please, don’t wait for a memorable travel experience and vegless conference food to make this salad; it’s easy, comforting (thanks to the oh-so-wonderful sharp cheddar cheese), and slightly unexpected on the taste buds.  It’s good for any night, not just a veggie therapy night.

Fruit and Veg Salad with Lavender Balsamic Dressing (serves 2) 

For the salad:

  • 2 c torn baby red lettuce (I prefer the tender tops rather than the inside ribs) 
  • 1 medium sweet apple, cored and diced (I used Gala – their season is just starting up here)
  • ½ small red onion, thinly sliced
  • 1 c red grapes, sliced
  • 1 med head broccoli (or two small heads), stems removed and cut into florets
  • about 3 oz sharp cheddar cheese, diced (really, use as much cheese as you want – the cheddar flavor pairs perfectly with the onion, apple, broccoli, and apple).
  • 1 large sprig basil, leaves removed and thinly chopped

For the dressing:

  • 1 tsp good quality honey
  • 2 tbsp balsamic vinegar
  • ¼ tsp fresh lavender buds, rubbed between your hands to release oils
  • 1 ½ extra virgin olive oil
  • s&p

Mix the dressing by adding the honey, vinegar, and lavender buds.  Pour in the extra virgin olive oil while whisking to emulsify.  Season to taste, and set aside. 

Put all of the ingredients for the salad into a bowl and quickly mix to combine.  Pour over the dressing, and toss again, just so the dressing lightly coats the ingredients.  Taste for seasoning (I found I needed more pepper), and serve.

Enjoy! 

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