Fresh Tart

Here's a little of this, a little of that, springy tasties jumping out at me from around the web.  If you can't tell, I'm in spring veggie and grilling mode - and I'm not the only one.  Asparagus in particular is a food crush of the moment.

This asparagus salad at 101 Cookbooks looks fabulous.

Ditto this springtime pasta at The Kitchen Sink, full of asparagus, radishes, and arugula.

And this NYTimes Recipes for Health feature on asparagus includes no less than five healthy, yummy asparagus recipes (from roasted to frittata to soup).

I changed up a grilled steak dinner tonight by making Korean bulgogi - lean steak marinated in soy sauce, garlic, scallions, ginger, and vinegar, grilled over high heat, then sliced thinly and served in lettuce wraps with a little rice, bean paste, and kimchi (I had no kimchi, used sauteed mushrooms instead).  Light yet packed with flavor - recipe here.

And if you're craving something sweet, what better than strawberry shortcake, one of my all-time favorite desserts.  This scratch version from The Sassy Radish looks fantastic.

Update June 1, 2009: I just bought the book Seven Fires: Grilling the Argentine Way, based on yesterday's review in the NYTimes.  Recipes are reportedly straightforward as well as innovative - I'm always looking for ways to make light, healthy dinners more interesting.  Stay tuned...

Oooh, I love my new Weber vegetable grill pan.  I made chicken fajitas tonight and grilled the onions and peppers right alongside the chicken breasts.  I spritzed the pan with oil first, and tossed the vegetables with a little bit of olive oil (sprinkle of salt, few shakes of ancho chili powder) before spreading them in the pan, so had no sticking problems.  I heated the tortillas (wrapped in foil) on the grill as well - without the beans and rice I also made (for the kids), it could have been a completely grilled dinner.  Oh, except for the guacamole - gotta have guaaaaahcamole wth fajitas.  (Or anything - definitely one of the world's greatest dishes, guacamole!)

We ate on the deck, our first time for the season.  It's been warm enough a few times, but also windy, windy, windy, and really, who wants to eat elm seeds with their salad?  Tonight it is completely still, 75 perfect degrees.  The air smells of lilacs and barbecue.  I enjoyed a long, idyllic walk around Lowry Hill and Lake of the Isles earlier in the day, then read The French Lieutenant's Woman by the pool while Nathan swam, then sipped a beer while I prepped din...

Yeah, just one of those days.

From www.cookinglight.com

I hope you're relaxing right about now, enjoying the start of a long Memorial Day weekend.  It's a weekend for griling, of course - I'm planning a little grilled tasty every day.

First up, tonight, skewers of salmon and shrimp, marinated first in something citrus-y/garlicky, to serve alongside pasta (for the kids) and stir-fried pea pods.

Tomorrow night, chicken fajitas - more marinade, this time spicy/garlicky (always the garlic).  I'll marinate peppers and onions too and grill them in my new Weber vegetable grill pan (it'll be the first time, I'll let you know how it goes...).  Soft tortillas, salsa, avocado, all good.

And Monday, for a late lunch, I plan on roasting potatoes on the grill (an experiment, on a baking sheet; again, I'll let you know how it goes...), then grilling halved baby zucchinis and onions which I'll finish with a little balsamic vinaigrette and fresh herbs (I'm picturing a warm salad) and a few hot dogs (mostly for the kids; I'm thinking I'm going to be very happy with grilled potatoes and zucchini).

For more inspiration (and actual recipes!), check out this Cooking Light link for grilling fish.  The swordfish skewers (pictured above) look particularly delicious, as does the orange/bourbon marinade for salmon (to me, orange and salmon are dreamy together).

And oh, if you're looking for something a bit more ribstickin', like say, ribs, check out my favorite (no-fail) pork rib recipe.  The Texas-style beef rib recipe featured this week in the NYTimes looks fun (and easy) too.  (In fact, for inspiration, check out the whole Times Topics on grilling - packed with info and recipes.)  And for full-on porkiness, it's hard to beat a slow-grilled pork shoulder (pictured), rubbed with lots of sweet spice and pulled apart to devour in buns.  Oh yeah...

Happy grilling!

Poor cottage cheese, so simple, so plain.  Lumpy even, sigh.  And yet...so versatile, so loaded with calcium and protein, it actually completely rocks.  I love cottage cheese, even straight from the carton (OK, with a little sprinkle of salt), although I understand that not everyone feels the same way.  It's worth keeping in mind several of the more flavorful (interesting!) ways that cottage cheese can add creamy, low-fat nutrition to your favorite meals and snacks.  (I like the 1% milkfat Old Home and Organic Valley brands.)

A few ideas:

• Whole-grain frozen waffles are delicious topped with cottage cheese, and berries warmed with a little real maple syrup.
• In the same vein, I stir cottage cheese into whole-grain pancake batter; add a few chopped nuts and berries for a hearty, healthy breakfast.
• As in the quiche I made for Mother’s Day, add cottage cheese to beaten eggs when whipping up a light frittata or quiche.
• Pureed cottage cheese makes a much lighter mac-n-cheese – stir into hot pasta with grated cheddar and lots of minced chives.

• Cottage cheese pureed with garlic and herbs makes a fantastic, “creamy” spread for crackers and raw veggies.

Oh, I confess I laughed pretty hard at this quote from Vogue editor Anna Wintour (on 60 Minutes Sunday night), "I'd just been on a trip to Minnesota, where I can only kindly describe most of the people I saw as little houses."  Ouch!

But as as the blog PopSugar/TresSugar noted, "It might surprise Anna that Minneapolis, MN, was ranked America's third most fit city, while New York City came in fifth on 'the top fattest cities' list."

Since I have no access to wild mushrooms anywhere in or near my very metropolitan yard, I'm limited to the expensive selection at the grocery store.  One way I stretch my mushroom dollar is to include a mix of dried mushrooms with the fresh.  The dried version is much cheaper than its fresh counterpart, yet is seriously meaty and delicious.  Plus, through the reconstitution process, you're left with a tasty, rich broth - strain it (to remove grit) and include in soup or sauce.

I just chop and saute the fresh and reconstituted dried mushrooms together in a little butter or olive oil, with a sprinkle of salt and fresh herbs, and dig in.  We enjoyed a panful tonight - chanterelles are particularly scrumptious - spooned over a simple frittata.

Ah, the glassware. Crystal flutes and goblets, mere hours ago filled and fragrant, cradled and kissed, now stand alone - a stark bouquet of dried red and gold in the morning light...

Sorry, got a little carried away there.

Suffice it to say, we had a party last night, woo hoo!  A dinner party - six of us total, few snacks, little meat-n-potatoes, sips of wine, chat and laughs, cheese and fruit, everyone toddled home and off to bed.  (You might have read about a few of those here before...)  But this party was different than our usual, a new trick for us old dogs - we didn't know our guests!  You see, our dinner was a silent auction item for a local school fundraiser that someone bid on and purchased.  (Thank you Pam Van Ert for coming up with the concept and setting it all up.)  How cool is it that someone actually paid to have dinner with John and me?  Very cool.  Very, very cool.

As are the two couples who joined us, Cindy & Ed Bennett and Liz & Mark Pihart.  I confess, I'd met Cindy & Liz, as we're all neighbors and such, but I hadn't met the boys and John had met no one.  With a "we eat anything" all-clear (yes!), I sat down earlier in the week to plan the menu.  I have to say, I had a blast thinking about what to serve and how to serve it.  A soup course?  Plated entree?  In the end, I decided that it would be most fun for everyone if I just did my usual - appetizers with drinks, buffet-style dinner, simple dessert.  I wanted to actually talk with our guests, so I made sure I wasn't standing out on the deck grilling while all the fun happened inside.  I chose uncomplicated dishes that have been successful in the past.  And I chose dishes I could prep in advance with just minor finishing (sweating over a hot stove in heels and jewelry, in front a group of people I've just met, uh no).  Here's how it all shook out:

Grilled bread with a platter of ricotta, tapenade, salami, roasted tomatoes, and olives
Grilled artichokes with mustard sauce
Prosecco, Pinot Noir, Fume Blanc

Herb-roasted beef tenderloin (garlic, rosemary, thyme)
Wild mushroom sauce
Mashed potatoes (sour cream, pecorino romano)
Swiss chard (pancetta, pine nuts, currants, balsamic)
Malbec, Grenache

Cheeses, brownies
Muscat

I spared our new friends from having their pictures on my blog - a first-timers' pass.  I also spared them from watching me photograph the food I was serving them - not exactly what they bid on, ha.  In the end, John and I had a complete blast.  Both couples are smart and funny, and gracious guests, and the whole night flew by, whoosh.  Bonus?  They're all four serious Foodies.  As in wild-asparagus-hunting, organic-vegetable-growing, whole-pig-roasting Foodies - love!

Sharing a meal with friends old and new...yeah, it's all good.

Andrew Scrivani for The New York Times

A quick perusal of today's NYTimes Dining & Wine section (um, clearly a favorite exercise of mine) reveals that "Pesto is Back in Circulation" and that tofu is "Out of the Wok."  Really?  Maybe we already knew that (albeit completely accidentally) here at the moderate epicurean, given the pesto-en-soup garnish below and the tofu tacos below that.  And, actually, the chocolate pudding below that (not made with tofu, but in the vein of healthy, comforting, chocolate creaminess).

Evan Sung for The New York Times

Check out both articles - the "pesto" versions look fantastically delicious (and remind me of a "what is the definition of pesto?" debate a group of us had on vacation in Vermont, which included bringing the chef in from the kitchen to settle the matter...can't remember the outcome...lots of wine...), especially atop a crusty pork chop.  And the tofu pudding - Whole Foods does a mighty tasty version, btw - looks silky and rich, not to mention crazy-easy.

Recipes here (pesto) and here (pudding).

I had a fennel bulb and a bunch of asparagus knocking around in the cooler and decided they'd anchor a lovely vegetable soup.  Rather minestrone-esque, thick with garlic and tomatoes and a little whole-grain pasta for body.  Carrots, onions, and celery of course.  A handful of spinach too - why not?  With a swirl of pesto to finish, bursting with layers of hearty flavor.

I gave the vegetables a long, slow saute, going for maximum caramelization for the deepest flavor.  Here's a rough recipe (please improvise freely).

Hearty Vegetable Soup

2 Tbsp. olive oil
1 fennel bulb (white part only), cored, exterior layer discarded, quartered, and sliced thin
1 small onion, chopped
3 cloves garlic, chopped
2 carrots, diced
1 large celery stalk, sliced thin
6-7 mushrooms, diced
1/2 tsp. each dried thyme, sage, and oregano
1 14-oz. can diced tomatoes
1/2 c. canned cannelini beans (optional)
1 quart (32 oz.) chicken (or vegetable) stock
1/2 c. whole-grain elbow macaroni
1 bunch asparagus, top halves only, cut into 1/2” pieces
2 handfuls baby spinach leaves
pesto (I used Whole Foods brand)

Drizzle oil into a large soup pot.  Add vegetables and herbs, and a sprinkle of salt, and sauté over medium heat until vegetables start to soften.  Cover, turn heat to low, and continue to cook, stirring frequently, until vegetables are very tender and becoming caramelized, about 15-25 minutes.  Stir in tomatoes and stock, bring to a simmer, turn heat to low, and simmer, partially covered, for 15 minutes.  Add macaroni (and beans, if using) and simmer for another 10 minutes.  Stir in asparagus and spinach, simmer for a minute or two, then ladle into bowls.  Garnish with 1 tsp. pesto.  (A few croutons would be delicious too.)  Serves 4-6.

I call anything I wrap in a tortilla - soft- or hard-shell, sprouted grain or corn - a taco.  Goes over well with the fam, for one.  Tacos = yummy in this household.  But I do it for myself, too.  Tacos feel decadent to me, like party food, even my healthiest versions.  Plus they're seriously cheap eats, and on the table in a flash, which makes them pretty much perfect.  I choose small tortillas to keep the whole taco less than 300 calories - load up on the veggie and salsa garnishes without guilt.  Use cheese, avocado, or sour cream in small amounts for big-impact flavor and texture.

Here are a few of my favorite versions:

The Classic American: ground meat in a crunchy shell is pretty tough to beat.  Ground beef, pork, chicken, or turkey all work well.  I choose the leanest meat possible, skip the commercial seasoning, and add chopped onion and garlic, lots of ancho chili powder, cumin, and oregano, and a splash of Frontera Enchilada Sauce (excellent product - most commercial enchilada sauces are blech, this one rocks; available locally at Byerly's and Whole Foods).  Serve with shredded lettuce and cheese, chopped tomatoes, onion, and avocado, and life is good.

Tofu: when I'm alone for lunch, I whip up a tofu taco - yep, tofu makes a terrific taco filling.  I saute a little garlic and onion to start, crumble firm tofu into the pan, add several shakes of seasoning (see above, same concept, don't forget a bit of salt), and saute until hot.  The classic toppings work beautifully, but experiment with spinach, sundried tomatoes, pickled jalapenos, shredded cabbage, fresh lime.  Guacamole is a must.  I like the contrast of the soft tofu in a crunchy shell and with crunchy fillings.  (Pictured, with seasoning in the saute pan above, and in process of being consumed below, with a smear of bean dip, spinach, red cabbage, and a drizzle of tomatillo salsa.)

Fish: ooh, my favorite tacos are fish tacos, including shrimp tacos.  Marinate the fish first in a mixture of lemon or lime juice, minced garlic, minced jalapeno, a drizzle of olive oil, maybe a splash of enchilada sauce or salsa.  Saute or grill the fish and serve hot in soft (corn or flour) tortillas with shredded cabbage.  Make a creamy "sauce" by stirring together lowfat Greek yogurt and Thai chili sauce or spicy salsa.  Serve raw onion, sliced avocado, and lime wedges as garnishes.  (For you cilantro lovers - lots of fresh cilantro!)

Leftovers: tacos make leftovers fun!  If you have a few slices of last night's steak, chicken, or pork roast, you're so jamming.  Chewier cuts work better in soft (warmed) tortillas.  Corn and flour are obvious choices, but sprouted grain tortillas are tasty too.  Pureed spicy beans (or refried) are a great pairing, as are guacamole and leafy greens.  If I have only a spot of roast to work with, I'll chop it up and saute it with onions and some leftover rice, adding salsa or enchilada sauce for seasoning, before rolling it up in a tortilla with a sprinkle of cheese.  Experiment with cheeses - the classic jack cheese is always tasty, but crumbled Mexican queso fresco or feta (they're somewhat similar) are fantastic too.

Beans: all types of beans of course make a delicious taco filling, either whole or mashed.  Since the point here is ease and speed, I choose canned beans, applying the same seasoning treatment as I do to ground meat or tofu (above).  Garbanzos, pintos, cannelini, navy, black - all work beautifully.  Sometimes I crave something soft and comfort-y, so I roll pureed beans and a little cheese into a soft tortilla.  When it's crunch I'm after, I fill a hard shell with whole beans and a few of the garnishes I like with tofu.  Mix rice into the beans for added substance.  Completely versatile, always satisfying.

Eggs: a scrambled egg with avocado and salsa in a soft tortilla?  Oh so good.  And in the same vein, not exactly a taco but I'll mention it anyhow - a soft corn tortilla spread generously with enchilada sauce and warmed in the microwave, topped with a fried egg.  Sprinkle with a bit of queso fresco and salt and pepper.  To die for.

Veggie: any mix of sauteed vegetables could make a great taco - I like mushrooms (for their meaty quality), zucchini, spinach, tomatoes.  Add seasoning while you saute, top with salsa and cheese (for some protein), add raw veggies (for texture), and dig in!

Potato-Chorizo: the tacos that Rick Bayless made famous - really simple (especially if you buy Frontera Tomatillo/Avocado salsa), really cheap, really, really delicious.  Not exactly light, but I've made them with tiny tortillas as part of a Mexican-themed party.  (Barrio is serving a delicious version.)  Recipe here.

Carnitas: slow-roasted, succulent pork - by definition not quick...but still easy!  And so good, I'm including it anyhow, in case you're in the mood to put a pork shoulder roast in the oven and forget about it for a several hours.  When it's falling apart, it's done.  Shred and serve in small, soft corn tortillas with pickled onions, radishes, crema (a slightly thinner version of sour cream), and queso fresco.  Party food.  Recipe here.

I mentioned several of my favorites garnishes above, but here they are as a list.  I'm sure you love others I haven't even thought of.  I think of garnishes as "salad," so I go for the most nutritious, colorful mix I can pull together.  Mix and match for an interesting variety of textures and flavors:

Shredded lettuce
Shredded spinach
Shredded cabbage (green or red)
Chopped fresh tomatoes
Chopped sundried tomatoes
Sliced jicama
Sliced radishes
Sliced bell peppers (raw or sautéed)
Sliced onion (raw or sautéed)
Chopped scallions
Sauteed mushrooms
Sliced avocado
Guacamole
Sliced jalapenos (raw or pickled)
Salsa
Pico de Gallo
Taco sauce
Shredded cheese (jack, cheddar, mozzarella)
Crumbled cheese (feta, queso fresco)
Sour cream (or Greek yogurt; plain or mixed with spicy salsa or chili sauce)
Refried beans (or pureed spicy beans or bean dip)
Whole beans (garbanzos, pintos, cannelini, navy, black)
Rice (plain or seasoned)
Fresh herbs
Fresh lime or lemon

June 1, 2009 Update: great review of the cookbook Tacos (as in the real deal) in the NYTimes.  Check out both the review and the book - ole!