Chick Peas and Egg Salad

Two simple salads come together for a very sophisticated lunch or substantial snack.

Chick peas, aka garbanzo beans or cecci are the beans that most of us associate with hummus and falafel.  (Falafel is also made from fava beans in some parts of the world.)  Chick peas' nutty flavor and creamy texture can really enhance simple preparations like egg salad.  Here chick peas doused with some rich extra virgin olive oil and chopped cilantro top classic egg salad served on romaine lettuce leaves. 

Chick peas can also be pan sauteed with a bit of bacon or olive oil and replace croutons to garnish cream soups, especially cauliflower or potato soups.  Add any spices that appeal--a touch of cumin or smoked paprika, for example.

On their own, chick peas tossed with vinaigrette dressing, a few chopped olives and roasted red peppers make an easy side dish that can act as your starch or salad.  Leftovers can be wrapped in a flour tortilla for a post-workout snack.

End of February...short post for a short month! See you in March.

Chicken-Apple Breakfast Sausage Patties

Snow bound but the power is still on.  On days like these, shovelers and snowblower drivers deserve a really good second breakfast when they make it to the end of the driveway and back.  Easy to make, homemade Chicken-Apple Breakfast Sausage Patties are the answer.  They are good on their own, next to some eggs or, my favorite, topping a piece of toast slathered with cream cheese.  (I earned my chicken sausage patty shoveling the back porch.)

This mixture, like all fresh sausage recipes, likes to sit overnight before forming patties and cooking but is fine to mix up before you head outside and cook up quickly after the snow moving work is over.  There are generally two types of chicken sausage – lean and regular. For these, I use regular which is a mixture of breast and thigh meat.  It yields a moist, rich flavor assisted by the grated apple and a light touch of maple syrup in the recipe.  You can use a lean ground chicken mixture for this as well. If so, add a little more apple tot he recipe to prevent it from getting dry when cooked. 

Chicken-Apple Breakfast Sausage Patties
Yield: 9-10 patties

1 pound ground chicken
½ peel and grated apple
1 tablespoon maple syrup
1 tablespoon ground sage
1/2 teaspoon crushed fennel seed
¼ teaspoon paprika
¾ teaspoon salt
¼ teaspoon black pepper

To make sausage patties:

1. In a medium bowl, mix all ingredients together.  Use a fork or your clean fingers to ensure spices are well distributed.  
2. Test mixture for seasoning. Form a small meatball with a teaspoon and place in a small bowl or ramekin with a few teaspoons of water.  
3. Microwave for 30 seconds to cook through.  Allow to cool before sampling.  Taste for sweet, salt and spice.  If you like your sausage spicier add more black pepper or a pinch of cayenne. Adjust with a light touch; herbs and spices will be more flavorful when they are fully absorbed into the meat after resting. 
4. Cover bowl and refrigerate an hour or overnight.  
5. Form small patties (about 2 inches across) and cook as directed below. 

To cook sausage patties:

1. Lightly oil a skillet and heat to medium-high.  
2. Place patties on skillet in tow batches.  Cook on first side 3 minutes.  
3. Turn patties and cover pan.  Cook an additional 2 minutes and check temperature (should read at least 165˚F) and have no trace of pink.  
4. Remove patties to a paper towel lined plate and cook remaining patties in the same manner. 

Did I say the snow clearing is over?  I meant we are resting.  Good thing there are more chicken sausages.  Five more inches expected today.  Chicken-Apple Breakfast Sausage Patties freeze well for the next storm and reheat easily in the microwave (no need to defrost).  If it ever stops snowing, this is pure quick breakfast component.  Store cooked patties in the freezer.  Microwave and wrap in a roll or tortilla before heading out the door. 

Sweet Potato Ricotta Gnocchi with Pecan Brown Butter Sauce

Sweet Potato Gnocchi ready for freezing.

Here’s another orange thing to eat.

My brother in Vermont writes that he and Peggy have been enjoying Yankee Magazine’s recipe for Sweet-Potato Gnocchi with Burnt Butter Sage Sauce.  I was especially drawn to the hazelnuts in the sauce and we love sweet potatoes in all forms.

I wanted to make a version that included ricotta cheese and could be either gluten free or made using regular wheat flour.  The one I came up with is a compilation that is light and pillowy served with finely chopped pecans in the butter sauce.  Guidance in developing this recipe came from Yankee Magazine, The Kitchn.com and italianfoodforever.com.  Try their recipes or this version as a main course or a great side to roasted pork tenderloin.

You'll notice I offer a different technique from the traditional "rolling a fork" method to form nice dents in the gnocchi that hold the sauce.  This dough is delicate and fell apart when I pressed with the back of a fork.  Dimpling the rope with the tip of your finger then cutting it into pieces created a really nice hollow for the sauce and was much easier for a novice to handle.  If you want to try the fork technique, add more flour to get a stiffer dough. 

Sweet Potato Ricotta Gnocchi with Brown Butter Sauce and Pecans
Yield 5-6 side servings, 2-3 main course servings

Ingredients
1 cup cooked sweet potato (bake a large extra one)
3/4 cup ricotta cheese (drained)
1 egg
1/3 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly cracked pepper
2 cups GF flour plus extra for rolling

Method

1. While the cooked sweet potato is still warm, peel off skin and mash it to release as much steam as possible.  If potato is very moist, place it in a wide skillet over medium heat and stir/flip for about 15 minutes to release steam.  Cool completely.  
2. In a medium sized bowl, mix together sweet potato and drained ricotta cheese.  Stir in egg yolk, Parmesan cheese and salt. 
3. Now add 1 ¼ cups of the flour and stir until fully incorporated into mixture.  
4. Cover bowl and refrigerate at least 1 hour to allow flour to be fully absorbed.  
5. Check dough.  It should be soft and not too tacky.  If it sticks to your fingers, add more flour, a¼ cup at a time until you can press your finger into the dough without pulling away large amounts of mixture.  The key to light gnocchi is to add just the right amount of flour to hold the dough together so you can work with it on our board but not so much that it overwhelms the sweet potato and ricotta and makes the dough heavy.  For these, I used the whole 2 cups and the result was still very light.  Refrigerate again.  
6. When ready to make gnocchi, set a large pot of salted water over high heat.  Bring to a boil while you form gnocchi.  
7. Cut away a handful of dough from the bowl and place on a well floured board.  Roll into a long rope, a little less than ½” thick.  With you tip of your finger, press into the rope of dough to form dimples.  Leave a small space between each dimple where you will slice to form individual gnocchi.  
8. Use a butter knife to cut the rope into 1/2” pieces. Place formed gnocchi on wax paper on a baking sheet. (You can freeze them at this stage.  Freeze on the sheet then place individually frozen gnocchi in resealable freezer bags.)   
9. When the gnocchi are formed and the water has reached the boiling point, lower the water heat to a simmer.  Simmer half the gnocchi at a time, about 2 minutes.  Gnocchi are done when they rise to the surface. 
10. Remove with a slotted spoon to a colander to drain.  Simmer remaining gnocchi.  

While gnocchi simmers, make sauce (see suggested recipe below).  Place cooked gnocchi in sauce to coat completely.  Serve at once. 

 Pecan Brown Butter Sauce
Sweet Potato Ricotta Gnocchi tastes wonderful with a butter and pecan sauce.  It also goes well with southwestern flavors.  Heat chopped tomatoes or salsa with some black beans and your gnocchi.  Serves as a hearty, protein-rich vegetarian meal. 

Ingredients for 4 servings
4 tablespoons unsalted butter
1/3 cup pecans, finely ground or chopped

Method

1. Melt butter in a wide skillet over medium heat.  You may leave the butter as is and add the nuts and toss with the gnocchi or you can brown the butter for a deeper caramelized flavor.  
2. To brown the butter, hold off placing the nuts in the pan and continue cooking the butter on medium heat.  It will foam a bit as the water in the butter evaporates and the butter will darken.  Do not let it burn by using too high a heat.
3. As you see it start to turn brown lower the heat to simmer (or use lowest setting possible).  Keep an eye on the sauce to make sure it does not burn, just brown.  When it turns a few shades darker, the sauce is done. This is a fast process, just a few minutes. Remove skillet from heat.  Stir in nuts and gnocchi. Serve immediately.

Some variations
About halfway through mixing the gnocchi dough (before I added the flour), I noticed that the mixture could have been spooned into a well-oiled baking dish and baked into a light sweet potato-cheese mash.  One could also pipe or drop little mounds onto a oiled baking sheet to make little sweet potato puffs.  We love black pepper in sweet potatoes but you might like other spices like cinnamon, nutmeg or even ginger.

Thanks for a great idea, Matthew.

Super Bowl Team Inspiration

My brother calls it devouring the enemy when he and friends plan tailgates around signature dishes of the visiting teams.

If you're in Denver like my brother, your menu choice is clear: Devour some Seattle classics like smoked or fresh salmon, Pacific oysters, Dungeness crabs, Washington State artisan cheeses and cured meats or Seattle's signature beef franks served with cream cheese and grilled onions.

Seattle has a great spice rub for fresh salmon.  There are many variations but the base is brown sugar, freshly cracked black pepper and a bit of salt.  Add spices you like including crushed, whole coriander, fennel or cumin, even star anise and orange peel.  Lightly coat a salmon fillet with the rub and let it sit about 15 minutes.  Roast the fish at 425˚F for 15-25 minutes (up to 30 minutes for a 3 pound fillet). Serve hot or make this ahead to serve at room temperature.

Cap it off with a cherry dessert- cherry hand pies or dried cherries mixed into your favorite chocolate chip or oatmeal cookie recipe perhaps. Include apples too- as a dessert or served with cheese.  Half of the U.S. supply of apples is grown in the state.

Washington state makes terrific wines. I especially like the whites.  The highest amount of acreage has been devoted to the Chardonnay varietal.  Lightly oaked (or unoaked) Washington Chardonnays really let the northwestern terroire shine through in a crisp and clear flavor profile that favors much if its seafood.  If you are serving oysters, be sure to sample some the state's other whites like Riesling, Sauvignon Blanc or Gewürztraminer.  After Chardonnay the state devotes the most space to Cabernet Suavignon.  That goes with beef franks, right?

For the other team, cook and then cut up a big Denver omelet (ham, green pepper, onion) to make Denver Sliders topped with ham and green chili sauce.  Sometimes its hard to find small rolls for sliders that do not overwhelm the other ingredients.  Try these easy Sweet Potato Rolls from my 8/31/2012 post which can be portioned into 16-20 mini-rolls.

My brother confirms that a green chili sauce can go over anything to make it local Denver fare and adds that beers from local breweries are a great match.  If you can get something from the state, enjoy.  Otherwise serve a beer local to you or the Colorado son, Coors.

Speaking of beer, try cooking in it for an easy Super Bowl buffet spread.  Tacos made with Chicken Cooked in Beer are easy to put together and can join a Denver/Southwest-inspired table with Chipotle Potato Salad and bison or buffalo meat burgers. Pass around Baked Jalepeno Poppers and Super Bowl Taquitoes.  Both of these can be made ahead and reheated before serving. 

Like Seattle, Denver knows its seafood too.  The state fish is Rainbow Trout.  And some say they have their own oysters as well. :)

If you have no affiliation to either team but need some menu inspiration, check these out these buffet friendly pure food blog posts:

• Crock Pot Spare Ribs
• Baked Potato Bar
• House-Flavored Potato Chips
• Party Bites (Hot Bruschetta Toppings and Pulled Pork Quesadillas)
• Dessert: Trifles in a Cup

Thanks brother Bill for being back up quarterback on this one!

Blackberries Three Ways

Blackberries are more available than they used to be but if you don’t see fresh ones that look good, you can make these recipes with frozen blackberries.

Blackberries are great on their own.  We love them with a touch of cream on top for a really simple, pure dessert.  But did you know that blackberries (and berries) can add a sweet-tart element to roasted chicken or pork? Think of a plum sauce but even more colorful.  In fact, if you have a child who loves blue and purple food, this is one to try that uses actual food rather than food dyes.

We also seen berries in all types in bottled salad dressings and there is no reason why they cannot be made from scratch.  You will know exactly what is in every pure ounce.  And blackberies can star in really old-fashioned desserts like the one below adapted from Scotland's famous oat-stippled creamy classic, Cranachan.

Blackberries pack in the vitamin C,K plus folate and manganese.  They are also proportionately high in fiber. 

Strain the seeds or leave in for  extra fiber.

Blackberry-Glazed Chicken Thighs
Serves 2-4

Ingredients
4 boneless chicken thighs (skin-on or skinless)
½ cup blackberries
1 tablespoon balsamic vinegar
juice of 1/2 lemon
1 teaspoon olive oil
1 tablespoon honey

Method
    1.    Place chicken thighs in a resealable bag.
    2.    Mix together blackberries, balsamic vinegar, one teaspoon of the honey and lemon juice.  Pulse mixture in a small food processor or crush berries using the back of a fork to release the juice. 
    3.    Place half the mixture in the bag and add olive oil. Marinate chicken for at least one hour (or up to 5 hours).  Add the two teaspoons honey to the remaining berry mixture and refrigerate.
    4.    Preheat oven to 425˚F.  Place a rack on a roasting pan that will fit all four chicken thighs.
    5.    Remove chicken from marinade and discard used marinade.  Let remaining blackberry glaze come to room temperature while chicken cooks.
    6.    Roast chicken at 425˚F for 20-25 minutes until thighs reach an internal temperature of 165˚F.  (If you are using bone-in thighs, you may need to cook them a little longer depending on their size.)
    7.    Remove chicken and brush cooked chicken with reserved blackberry glaze.  Allow chicken to rest five minutes before serving.
    8.    Serve with extra blackberry glaze and cracked black pepper.

Cranachan is a Scottish dessert made with double cream flavored with toasted oatmeal, whisky and raspberries.   It is hard to replicate stateside—whipped heavy cream is as close to double cream most people can get here and pinhead oats are not in everyone’s pantry either.

Click on photo for a close-up

This version uses either rolled oats or pinhead and substitutes bourbon for Scottish malt whisky.  To bring it further over the Atlantic we mix in blackberries macerated in maple syrup instead of raspberries in honey.  To give the whipped cream some rustic heft, a little plain yogurt is added in after whipping.  Finally, for a non-alcoholic version, apple cider replaces the wee dram of whisky or bourbon.

American Cranachan
Yield 4 servings

Ingredients
2 tablespoons pinhead oats or rolled oats
1 pint blackberries
2 Tablespoons maple syrup (or honey), divided
1 tablespoon bourbon or ¼ cup apple cider+ dash vanilla extract, boiled down to 1 tablespoon.
¾ cup heavy cream, very cold
1/2 cup plain whole milk yogurt

Method
    1.    Toast oatmeal in a dry skillet over medium heat.  Swirl and watch carefully.  If using rolled oats, be very careful not to burn them.  Remove from heat as soon as the color has darkened and you can smell a toasted oat scent.  You can leave them as is or chop them finely to absorb more of the cream when mixed in.  Set oats aside. 
    2.    Rinse and drain blackberries.  Place half of the berries in a small bowl and mash them with a fork.  Add maple syrup and set aside.  Berries will macerate and create a sweet berry syrup. 
    3.    Meanwhile, whip cream to a stiff peak.  Fold in yogurt. Add whisky or boiled down cider.
    4.    Set aside 2 teaspoons of oats for garnish.  Stir together remaining maple syrup and toasted oatmeal.  Fold into cream-yogurt mixture leaving most unmixed. 
    5.    Next fold in half the macerated berry mixture, again leaving large sections unincorporated. 
    6.    Place a layer of berry-maple syrup mixture in the bottom of a clear vessel—one bowl to share or four individual glasses—add a few whole berries.  Cover with a thick layer of the cream mixture.  Continue to layer until all ingredients are used.  Top with a few whole berries and sprinkle reserved oats on top.
Bonus: Heat up a little extra maple syrup to serve alongside American Cranachans.


Easiest Berry Salad Dressing There Is
Add pureed berries—raspberries, blackberries, strawberries, mixed berries—to any vinaigrette.  You can even add the pureed berries to a store bought oil & vinegar based dressing.  This is a great use for frozen berries mid-winter.  Use about 1/3 cup washed berries for each 1/2 cup of dressing.

Berry Vinaigrettes are nice on either plain salad greens or mixed salads with red onion, avocado, carrots and  spinach.  They really shine when any fresh fruits are added to the salad plate like pears and apples, dried fruits, tropical fruit and of course, berries.  

Orange is for Carrots

Eating by color is amusing.  In college, I had a painting professor who was the first person I'd heard of to eat by color. Back then it was a performance art experiment and she and her sister explored one color each day for a week.  She reported that blue was a hard day but that orange had an abundance of choices. 

That may be nature's way of giving us any many opportunities as possible to load up on the impressive cell building, heart protecting, brain enhancing, skin rejuvinating, eye protecting properties of Vitamin A.  Not to mention the beta carotene that provides the orange color and is thought to help the body fight certain cancers.  While the choices are wide, the humble carrot should not be overlooked. 

Carrots are so prevalent that its easy to fall into a rut with them-- steamed, buttered, simmered in soup and stews.  This recipe gives them special attention, roasted whole to show off their attractive color, they are enticing on any plate. 

The recipe calls for an oven temperature of 425˚F but the recipe can be adjusted to roast the carrots alongside a meat that is roasting in the same oven at a different temperature.  Extend the carrots' cooking time by 5-10 minutes if you are cooking another dish at 350-375˚F. 

Vitamin A is one of the nutrients that needs fat in which to work its wonders.  The olive oil in the recipe helps here.  Or enjoy any other monomonounsaturated fats as part fo the meal including avocado, nuts, olives and their oils.

Braise-Roasted Carrots
Serves 2-3 generously, recipe doubles easily

Ingredients
1 pound carrots
1 tablespoon olive or canola oil
1/2 cup broth or water
salt, pepper
optional: herbs/spices like paprika, dill, tumeric, crushed fennel, margoram

Method

1. Preheat oven to 425˚F.
2. Peel carrots.  Cut lengthwise and in half if very large.  Otherwise leave whole.
3. Toss carrots with olive oil, salt and pepper.  
4. Place carrots in a shallow baking pan and cover with broth or water.  Cover pan with tin foil.  
5. Bake carrots at 425˚F for 10 minutes.*  Remove tin foil.  Carrots will still be quite firm and there will be some water in pan.
6. Return carrots to the oven, uncovered and roast an additional 10-15 minutes until water has evaporated and carrots are beginning to brown underneath.  Shake the pan as needed to prevent any sticking.   
7. During last few minutes of roasting, toss carrots with any desired extra herbs/spices if using. (The carrots are quite wonderful left as is but if the rest of your meal is heading in a specific direction you can add a complimentary herb or spice at this stage.)

*Adjust time to suit the thickness of your carrots.  Thick chunks (1") versus thin slices (1/4") vary in cooking time by about 10 minutes.  

Elegant Life Leftovers
Follow up Roasted Carrots with Roasted Carrot Soup for lunch the next day.  Trouble is, there won't be many leftover carrots so if you want to try the soup, make extra roasted carrots. 

Roasted Carrot Soup
Ingredients

....For every cup of sliced cooked carrots:
1 tablespoon olive oil
1/2 cup chopped celery, onion or fennel (or a combination)
3/4 cup chicken broth
3/4 cup coconut milk
1 teaspoon freshly grated ginger
1/4 teaspoon tumeric

Method

1. Heat a skillet to medium and add olive oil.  Saute chopped vegetables until tender.  
2. Add 1/2 the chicken broth and simmer, uncovered for 5 minutes.  
3. Combine carrots with remaining chicken broth, coconut milk, ginger and tumeric in a blender or a deep pot that will allow you to use an immersion blender.  Add in vegetable mixture from skillet.  
4. Puree soup.  Soup may be eaten chilled or heated.  

Serve with yogurt, chopped fresh cilantro. 

Black Bean Soup Tonight

Cuban-inspired Black Bean Soup makes a hearty weeknight dinner that can be made in under half an hour.  Beans are one of the five foods we've touched on to eat more of this year and having a few simple recipes that can be made from pantry ingredients makes enjoying these foods easy. 

Flavor low-sodium canned beans and canned broth with herbs and spices and a touch of salt to customize a really healthy meal that has room for your own flair.  We use a combination of beef and chicken broth but vegetable broth and water easily creates a vegetarian version.  This recipe keeps it simple with few ingredients but you can add shredded carrots, diced tomatoes and finely chopped onion to the simmering soup to add to the nutrients and the depth of flavor. 

The most important key to developing the flavor in a soup like this is the let it simmer for at least ten minutes, stirring occasionally, so that the ingredients can meld together and the spices and herbs fully hydrate.  Partially mashing the beans thickens the soup without any extra ingredients or thickening agents.  We keep the bean liquid but many people drain their beans before adding especially if not used to eating beans frequently.* I cannot find any hard facts but I have noticed that people who are sensitive to beans do very well with black beans. 

All kinds of extras can be added to make this soup feel bigger.  Serve it with a scoop of cooked rice or other cooked grain, add some diced chicken, shredded pork or sliced seiten.  My favorite unusual item to garnish the soup is diced mangoes.  Mangoes mix with the chopped red onion and lime juice for a fresh counterpart to the beans. 

Black Bean Soup Tonight
Serves 4 (1 quart soup)

Ingredients
2 cans low sodium black beans
2 cups broth or broth with up to 1/2 cup water
1 garlic clove, peeled and slightly crushed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon salt
Optional: pinch cayenne

Garnishes:
chopped, fresh cilantro
diced red onion
grated cheese
sour cream
chopped avocado
chopped mango
chopped tomatoes
lime juice

Method

1. Combine beans and broth in a medium saucepan with a heavy bottom. 
2. Bring to a simmer over medium heat and add all the seasonings and the garlic clove.  
3. Cook ten minutes, uncovered ay a low bubble, stirring occasionally to prevent beans from sticking to bottom of  pot.  
4. Taste and add more salt or heat as needed.  If you are using it, a pinch of cayenne can go in now.
5. With a spoon, remove the garlic clove and discard.  Use a potato masher or the back of a fork to mash most of the beans and thicken soup.  (You can also use an immersion blender but use a gentle touch so that you do not over-puree the soup).
6. Serve with rice, leftover cooked proteins and, above all, colorful garnishes.

*Note: So much has been written about how to adapt to eating more beans. Here is a nice compendium of advice that also explains the background in simple language. 

Top 5 Foods to Get More of in 2014

Skip the diets and enjoy a few big time healthy foods more frequently if you really want to feel better and stronger this year.  Here are five foods to eat more of (every day even) in the New Year.  You’ll feel satisfied enough to forego cravings for junk.  Here are some ideas to get you started and I’ll be adding more ways to use these foods in future Pure Foods Project entries. 

Avocados
Even people who know and love avocados surprised me in 2013 with their reluctance to enjoy avocados more.  High fat was sited but remember that without some fat in your diet you cannot absorb some key nutrients like Vitamin A. And avocados have the good kind of fat -- monounsaturated---that you body needs so indulge and be happy.   

Avocados can take the place of mayonnaise on sandwiches, taste amazing with burgers, especially turkey burgers, and can be chopped into some great salads and salsas. 

We put slices in soup too.  Give a simple chicken-rice soup a little south of the border flair with a spoonful of salsa, a few crumbled corn tortillas and slices of avocado.  If you have them around, garnish with a dollop of sour cream, a sprinkling of fresh cilantro and a shot of hot sauce.

A tablespoon of mayonnaise is about 100 calories.  Replace that with ¼ quarter an avocado (double the amount of mayo) for just 80 calories and 5 carbohydrate grams.  80 calories that pack 240 grams of potassium (equal to half a banana) plus Vitamins C and B-6 and some magnesium and a touch of iron.  You even get a gram of protein.  Feeling full?  Of course, even that little amount of avocado adds 14% of the fiber you need for the day.

Beyond guacamole, here are five ways to add avocado to this week’s meals...

• Serve mango-avocado-lime salsa over grilled fish or chicken.
• Chop some into a corn side dish (hot or cold) and garnish with sliced scallions
• Make a salad with blue cheese, avocados and toasted pecans
• Add to pasta salad or better yet, toss diced avocado with hot spaghetti. It will melt into the pasta to ward off a creamy craving.
• Serve steamed cold shrimp on a cracker with a little wedge of avocado and a squeeze of lemon.

Beans
Canned, dried or working hard in food preparations like hummus and tofu, beans are a major source of plant-based protein to much of the human population.  Experts advise combining beans with another plant based protein like a grain to get the most from each. 

Include chick peas (hummus), soy beans (edamame, tofu), peanuts (a legume, look for peanut butter made from only peanuts and salt) and beans of every color in this year’s meals to keep you satisfied.  Beans are part of just about any cuisine you are into.    

Fermented Foods
New research is telling us to give ourselves a gut check.  Fermented foods may be one of our most powerful immune fighting resources we have available to us in natural form.  Next time you have a cold and reach for chicken soup, have a half-sour pickle on the side to feel better even faster.

Go beyond cucumber pickles with pickled vegetables like okra, cauliflower, zucchini and green beans.  These are especially available at Farmers Markets toward the end of summer.  Find more fermentation in dishes with:

• Sauerkraut
• Kimchi
• Tempeh
• Yogurt (try coconut yogurt)
• Miso (try white miso)
• Tamari
• Crème fraiche
• Sour cream
• Buttermilk
• Tabasco sauce
• Soy sauce
• Fish sauce

Orange Foods
Orange was on fashion runways everywhere in 2013.  In 2014, it goes into practical use on the table.

Winter is a great time to find interesting orange vegetables and starting in March citrus season hits most of the country with deals on fruit. 
Butternut squash, pumpkin, rutabaga, carrots, sweet potatoes
Oranges, peaches, cantaloupe, mangoes, apricots, kumquats, mandarins
And don’t miss out on orange beets and orange bell peppers.

Carotenoids give orange foods their color and give us better skin regeneration, immune system support and digestive and urinary tract health.  Vitamin A is the hero and, as noted above, likes a little assist from some fat to do its job. A little olive oil, a bit of avocado or some nuts go well with these foods. 

Berries
Berries get credited for preventing everything from depression to cancer to fly-away hair and joint inflammation.  Berries can fit into every meal and snack so pop some berries instead of pills. 

• Blueberries and oatmeal
• Strawberries mashed into plain yogurt
• Blackberries with a tablespoon of cream on top
• Cranberries—are they really berries?  Yes, as are grapes.  

Oyster Spinach Artichoke "Dip"

Oysters with a cracker crust bake on a bed of nontraditional spinach-artichoke "dip."  For two oyster lovers, this is a meal in itself served with crusty bread or buttered linguinni.  It is also an elegant hot buffet item that will serve several guests or a first course portion for four at a formal New Year's dinner.  

Oyster Spinach Artichoke "Dip"
Serves 2 as a main course, 4 as a first course, 6-8 as a dip

Ingredients
2 bags fresh spinach
1 can quartered artichokes, drained
2 8-oz containers freshly chucked oysters
2 tablespoons mayonnaise
1 tablespoon sour cream
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried dill
1/4 teaspoon each salt and pepper
6 butter crackers (like Ritz brand)
1 tablespoon unsalted butter
optional: 2-3 slices cooked bacon for garnish

Method

1. Preheat oven to 375˚F. Lightly oil two pie plates or four oven proof dishes.
2. Steam spinach 2 minutes. (Use the microwave or a stove-top steaming basket over an inch of water.  Not water needed for the microwave.)  Remove spinach to a chopping board and chop.  Allow any excess water to drain.  
3. Mix spinach with mayonnaise, sour cream, cheese, dill, salt and pepper.  Taste for seasoning. 
4. Drain liquid from canned artichokes and arrange over spinach.
5. Divide spinach among baking dishes.
6. Drain liquor from oysters (reserve or freeze for another use) and place each oyster alongside artichokes, alternating to create a nice pattern.  
7. Crush crackers finely and sprinkle about 1/2 teaspoon of ground crackers over each oyster.  Dot oysters with butter.  
8. Bake 12-15 minutes oat 375˚F until oysters are cooked through and crackers crumbs are lightly browned.  
9. Serve with more crackers, warm pita triangles or baguette slices.  Set out a serving spoon for guests to spoon "dip" onto bread. 

Do ahead notes: the recipe can be prepared through step 6 several hours ahead.  Cover tightly with plastic wrap and refrigerate.  When ready to bake, remove from refrigerator.  Preheat oven while you take care of step 7.  Bake 5 minutes longer to ensure spinach and oysters heat through.

No Fail Scalloped Potatoes

A new technique, updated oven temperature and revised cooking time makes scalloped potatoes easy. A cheesy topping makes them company ready.  Use this no fail recipe when you want an elegant company potato side dish next to roast beef, baked ham or steaks.

Scalloped and Au Gratin Potatoes are winter classics.  The trouble is many cooks struggle to determine when the potatoes are cooked and at their most tender and no one likes to bite into a hard potato at the center of the casserole.  A thin here, lumpy, curdling there white sauce is the other issue that is taken care of with this technique. 

The trick is to ensure the potatoes cook in hot milk while the flour and butter create a creamy white sauce.  Most recipes use milk right out of the refrigerator so the casserole stays cool in the oven too long and the potatoes do not cook through.  In this recipe, you create a simple slurry with flour, salt and pepper and some of the milk that is layered in with the potato slices.  The slurry ensures a smooth and evenly distributed sauce.  The remaining milk is heated and poured over the casserole as it goes into the oven.  The hot milk starts cooking the potato slices immediately.  The result is a no fail white sauce that the potatoes bubble in from the start.

Also, very thin potato slices helps this dish presents a fabulous layered look when cut into.  If you have a slicer or mandolin, this is the perfect time to use it.  If not, be patient and slice by hand.  Keep things safe by cutting off a slice at the bottom of each potato so it remains stable on your cutting board.  You will be surprised at how quickly you can peel and hand cut 6-8 medium potatoes. 

Our Scalloped Potatoes 
6-8 servings
Cook Time: approx1 hour 30 minutes

Ingredients
4 cups thinly sliced peeled potatoes, about 6 to 8 medium Eastern potatoes
2 tablespoons flour or potato starch
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter plus extra to butter backing dish
2 cups whole milk* separated into 1/2 cup; heat remaining 1 1/2 cups
1/2 cup shredded Cheddar or Gruyere cheese

*Whole milk works best but you can use 1% milk.  Up to 1/4 cup cream can replace whole milk for an extra rich dish. 

Method

1. Preheat oven to 400˚F.  Generously butter a 2-quart baking dish.
2. Whisk together flour (or potato starch),  salt, pepper and 1/2 cup milk. 
3. Place a layer of the potatoes in the bottom of baking dish.   
4. Pour a small amount (1-2 tablespoons) of the flour-milk slurry onto the sliced potatoes and dot  with about 1/2 tablespoon butter.  
5. Repeat with remaining layers—potatoes sliced on a mandolin will be very thin and you will have 5-6 layers.  Potatoes sliced by hand will give you 4-5 layers. 
6. Dot top of casserole with the last of the butter.
7. Heat remaining 1 1/2 cups milk and pour over potatoes. Use a spoon or fork to shift potatoes slightly so that hot milk flows down into casserole. 
8. Cover tightly with aluminum foil and place on on a rack at the center of the oven. Place a cookie sheet or large baking pan on the rack beneath to catch any milk. 
9. Bake at 400° for 45-60 minutes.
10. Uncover and check center potato slices with a knife.  Potatoes should be almost tender, yielding to the knife.  (If potatoes are still hard, recover and continue to bake another 10-15 minutes before moving to final step.  Thicker, hand cut potatoes may take a little extra time.)
11. When potatoes are tender, sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes until cheese has melted and begins to bubble.  

 Allow casserole to rest 10 minutes before cutting in wedges to serve.

Leftovers! Make this dish for a small group and enjoy leftovers that you can slice and reheat like wedges of pie.  Reheat for about 15 minutes in a low oven, 325˚F, uncovered to get a crispy crust  around the edges.  Reheat on low power in the microwave if you prefer a non-crispy crust.

Chocolate Bark Gifts

Chocolate Bark is fun and easy to make-- your own custom, pure chocolate bars and you control all the ingredients.  This year we concocted several flavor combinations we think will please the elves on our list. Left to right in the candy tin are Cranberry-Orange-Nut, Peppermint-White Chocolate, Strawberry-Almond and Sugared Fruitcake sprinkled with colored sugar.

The classic Peppermint-Chocolate Bark has minted white chocolate and crushed candy canes poured over milk or dark chocolate.  We're a dark chocolate family and used that as our base.  We covered the melted chocolate with peppermint patties cut into strips to reveal their white centers and some mini white chocolate-mint morsels.

Dried cranberries, toasted slivered almonds and freshly grated orange rind on a dark chocolate bed got a final drizzle of chocolate to create a pretty pattern.

We raided the dried fruit supply we normally use in granola and found dried strawberries to mix into a very special dark chocolate bark.  Other ideas include crystallized ginger, dried almonds, coconut,  raisins and dried cherries.  Make a Rocky Road version with mini marshmallows, walnuts and pretzel pieces.

Lastly, Sugared Fruitcake Chocolate Bark will win over even the picky with a combo of dried orange, lime and citron peel, almonds and a little glitter from colored sugar used to decorate cookies.

We plan a special chocolate pouring for our chili-loving friends that includes freshly roasted and ground chili peppers and cinnamon melted into the chocolate and topped with toasted pepitas (hulled pumpkin seeds).

To experiment with several flavors, make small batches that use only 8-10 ounces of chocolate and small trays or pie tins.  Line the tins with foil to make the bark easy to peel away when the chocolate has set.  To make a large batch, use a larger cookie sheet lined with foil and melt 2 bags of chocolate morsels.

Slabs of chocolate bark ready to be broken apart

Chocolate Bark Master Recipe
Easy to double and triple

Ingredients
1 10-oz bag chocolate morsels (we like dark chocolate, at least 65%)
1cup toppings: a combination of toasted nuts, dried fruit, candies and mints, toffee bits
optional: mini marshmallows or chocolate morsels, more melted chocolate to drizzle over finished bark

Method

1. Prepare a pan by lining it with aluminum foil.
2. Assemble the bark toppings.  (Once the chocolate melts you only have a few minutes to add the toppings and decorate.)
3. Melt chocolate in a microwave-safe bowl in 30-second increments.  Stir between each interval.  Cut back to 12-15 seconds as chocolate is almost melted.  Stir and allow chocolate to finish melting out of the microwave.  This will ensure a glossy sheen to your finished bark. 
4. Pour melted chocolate into prepared pan.  Use the back of a metal spoon to spread and smooth chocolate.
5. Scatter your toppings over the chocolate.  If pieces are large, use the back of the spoon to press the toppings into the chocolate.
6. Finish with a little extra melted white and dark chocolate drizzled over the toppings.  Now is also the time to dust the bark with sprinkles, jimmies or colored sugars.
7. Place pan, uncovered, in the refrigerator for 30 minutes, until chocolate is set.
8. Remove foil and chocolate from pan.  Peel away foil and break bark apart to set out on cookie plates, pack into wax-paper lined tins or bring to the next party. 

A nice way to break the bark apart in semi-regular pieces: Turn the bark over and lightly score the back of the chocolate bark with a sharp knife.  Bark will break along the scored lines. 

With just twenty more days until Christmas, it's nice to have a few fast and easy gifts from the kitchen.  

Scallops, White Beans and Fennel

Just about any pasta dish can transform into a bean-based dish.  Seafood like scallops go so well with white beans and get a mild lift from fennel in this simple, pure dinner.

The pure foods bonus is that this is so effortless to pull together using canned beans and frozen scallops. Just as easy as a pasta night.  A few fresh ingredients-- fennel and spinach-- add sophistication with no additional fuss.  You can even use frozen spinach and replace the fennel with celery if the cupboard is bare and a trip to the grocery store is not in the cards before dinner has to get on the table.

This is a good recipe to hold onto when holiday errands get a little hectic and eating properly becomes an afterthought.

Scallops, White Bean and Fennel Ragout
Serves 4

Ingredients
1 pound frozen bay scallops
2 cans low sodium white beans, drained
2 tablespoons butter or olive oil, divided
1 can chicken broth (low sodium)
2 bulbs fennel, sliced
1 8-ounce package fresh baby spinach (use 2 if your family loves spinach)
salt & pepper to taste

Method

1. Thaw scallops according to package directions. 
2. Place drained beans in a large pot with chicken broth.  Heat beans over medium heat. When they begin to bubble, lower heat to a simmer while you prepare remaining ingredients. Do not cover beans.  
3. Cook spinach and set aside.  If fresh,  microwave 2 minutes.  
4. Slice fennel and saute in a wide skillet over medium-high heat in 1 tablespoon of butter or olive oil. Salt and pepper vegetables to taste.  Add cooked fennel to beans.  
5. In same skillet, quickly saute thawed scallops in remaining tablespoon butter or olive oil.  Add scallops to pot and turn off heat.  
6. Stir in spinach or use as a giant garnish.  

Serve ragout in wide bowls.  This meal is very happy alongside a simple salad or a slice of crusty bread to wipe up the juices.

Options: Frozen or canned artichokes, peas, freshly steamed asparagus or wilted kale are all good additions to this simple repast.  Any of these vegetables can be roasted instead of sauteed.  In fact, this meal was made for leftover roasted veggies like fennel, onions, carrots, etc.