Beans on the Side

These are low sodium black beans, heated with a little soy sauce and cumin.  Add beans to a summer buffets served in oven- and microwave-safe ramekins.

Fill each with 1/3 -1/2 cup hot beans.  Give them a reheat in the microwave just before setting out on a tray.

Garnish with sour cream, cilantro and a little hot sauce or set up a "bean bar" to let people add their own toppings.

Perfectly portioned and fiber rich, a bean side dish goes with grilled anything, especially if some tacos or tortillas are part of the menu.

Some other bean sides for the season, perfect for Father's Day and Graduation Parties...

• Swap out different beans to suit your menu
• Baked beans (serve with hot dogs and hamburgers)
• Chili beans (serve with grilled steak)
• White beans, rosemary and olive oil (Serve with grilled salmon or trout)
• Channa Masala (serve with tandoori grilled chicken)

Perfect Grilled Chicken Tips

Grilled chicken is one of my favorite Memorial Day Weekend foods. We grill it year-round-- rain, snow or shine.  If you are starting up the grill after a winter hibernation, here are a few reminders to get that perfect grilled chicken the first weekend of the summer instead of the last.

Chicken Grilling Basics

• Pick the best chicken you can afford.  Keep it cold until it is ready to put on the grill.
• If you marinate (in the refrigerator), wipe off excess so that oils do not drip into the flames.  We  prefer a dry method of seasoning the poultry and like to salt and pepper the pieces well, cook then add sauces and chutneys afterwards. If you want to add barbecue sauce, wait until the chicken is almost cooked, brush sauce onto one side, turn to allow it to caramelize a bit and repeat on other side.
• Grill bone-in with skin intact to preserve moistness and impart the best 'chicken' flavor. You can remove skin after cooking (if you must).
• Cook chicken on medium low heat for even and thorough cooking.  Chicken is safe to eat when it reaches an internal temperature of 165˚F. We use a charcoal grill and let the coals develop a nice ash before starting to cook.  This provides a moderate, even temperature.
• Use a thermometer to check the internal temperature.  This is the most important tip on this list.  No amount of pressing on meat for tenderness can match the accuracy and safety of a good thermometer.
• Use a grill cover to help the chicken meat cook on the inside while it is developing that lovely crisp skin on the outside.  
• Dark meat, like thighs and legs, take a little longer to cook but stand up better to high and varying heat levels. They can stay on the grill to a temperature of 175˚F.  Chicken breasts need a little more care.  Provide even heat on the lower end of medium-low.  Chicken wings are high in fat and thus behave more like dark meat on the grill.  
• Start chicken skin side up.  Turn chicken breasts when the breast's 'chicken tender' piece begins to split away from the larger muscle.  This takes about 12-15 minutes depending on the size of the piece. Turn thighs and legs when you see nice browning occur.  Start checking after 10 minutes.  These pieces can be turned a few times. 
• Keep chicken fat out of the flames.  This causes flare ups and excess skin char which is not tasty.  Watch thighs in particular and move them to a cooler spot on the grill until they calm down.  Placing a cover on the grill, thus dampening oxygen flow, helps dampen the fire too.
• Let the chicken rest after it comes off the grill.  Give it at least 10 minutes while you get the rest of the meal inside and served.  
• Bonus tip: If you are charcoal grilling a different meat for dinner, pick up some chicken parts to put on the grill afterwards.  It is a great way to use the heated charcoal after the steak or burgers come off the grill.  Cooler charcoal takes a bit longer to cook chicken so put the pieces on, cover the grill and enjoy a leisurely meal, checking the chicken now and then.  (Use that thermometer.)

Lastly, cook enough to have cold grilled chicken leftovers.  After all, this is a holiday and we have important things to do, like thanking our lucky stars and the families of those who have bravely kept us safe.

Happy Memorial Day.

Cornmeal Okra and Mushrooms

It's a short season in this area for okra-- so short that many have not quite gotten the hang of this 'seed pod' vegetable.   Too bad because okra is an excellent source of soluble fiber and quite tasty as a side to any grilled entree. Trouble is, the characteristic sticky inner chambers can be challenging.

The best advise about okra, is to go with the vegetable's strength. The slick liquid inside helps to thicken classic gumbo and will thicken any stew or soup it goes in.

The albumen-like liquid surrounding the seeds also create the perfect coating for cornmeal making sliced okra an extremely simple fried side dish that is quite a bit lighter than most fried vegetables.  Here's how it works:

Cornmeal Okra and Mushrooms
Ingredients
1 pound while okra
1/2 pound portobello or button mushrooms
1/4 cup fine cornmeal
salt, black pepper, cayenne pepper
2 tablespoons vegetable oil

Method

1. Rinse whole okra well and dry it.  Really let it dry. Then, take a paper towel and wipe it again so it is dry.  (Water is the enemy here in this recipe.)
2. Now, cut each okra into half-inch pieces, placing them in a clean DRY bowl or plastic bag filled with the cornmeal and seasoned with salt, black pepper and a little cayenne pepper. 
3. Also add the clean, dry mushrooms, cut in nice chunks (about the size of your okra pieces).
4. Toss the ingredients together and shake off excess cornmeal using a sieve or colander.  Shake of cornmeal coating twice.
5. Note how okra's natural lubrication helps the cornmeal coating stick to not only the okra but also the mushrooms.  
6. Is your skillet dry?  Wipe it down to be sure.  
7. Add a layer of oil and heat over a medium high flame.  
8. Add okra and mushrooms and cook for about 5 minutes, stirring to turn vegetables over.  
9. When vegetables are tender, remove and serve at once.

Reheats well: toss in a hot skillet.

Morels In Town

I love the sculptural quality of morel mushrooms.  They remind me of the architecture of Antoni Gaudí, especially his unfinished Sagrada Família basilica  in Barcelona.

Fresh morels are in markets in the northeast now.  If you get your hands on some via a reliable forager or a market prepare them simply to bring out their best.

Pictured here is a five-minute sauté of morels and zucchini ribbons finished with a few tablespoons of cream and served over wide noodles.  A squeeze of lemon juice or a splash of white wine before the cream goes in brings up some of the more subtle flavors but be judicious so as not to overwhelm the delicate mushrooms.

Try this simple sauté with any combination of mushrooms or feature one special one as I've done here.  Variations?  Serve over grilled polenta instead of noodles.

This is a stand alone vegetarian dish or can be served alongside a grilled steak or chicken.

Did you know?
For those who crave morels at other times of year, they hold up to drying well.  Reconstitute in warm water for 10 minutes then proceed with your recipe. Don't toss the soaking liquid.  It has great depth of flavor. Use it in your dish boiled down or add to any savory sauce.  Terrific mixed with steak juices.

And.. I have read that one should not eat raw morels.  So please be careful and keep your stash away from pets.

Smokey White Beans

Walking through Zabar's food market in New York City recently, I noticed the the smoked fish counter was being swarmed by customers picking up freshly smoked mussels from Maine.  I joined the fray for this seasonal treat.

Smoked mussels come preserved in cans but these need to be refrigerated and eaten soon.  They are great on a plain cracker or chopped and mixed with cream cheese and sour cream or yogurt for a quick dip. Soma sites recommend tossing them with hot pasta.  I found one more way to use them -- stirred into white bean soup they lend the smokey touch that kielbasa or other smoked meats like bacon gives to beans.

No recipe just stir in your smoked mussels once the bean soup is nice and hot. This works for freshly made or soup made from canned beans.  If you miss the dish during the winter, open a can of smoked mussels, drain most of the oil and add to hot beans.

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms are not just a great hot appetizer that can be made ahead.  The cream cheese in the stuffing creates a creamy light sauce when tossed with hot pasta, rice or other hot grain so you can toss leftovers, whole or halved, into your next meal.

Spinach Stuffed Mushrooms
Makes 14-18 

Ingredients
10 ounces portobello mushrooms, capped removed
1-2 teaspoons olive oil
8 ounces fresh spinach
2 ounces cream cheese
1/2 teaspoon dried dill (4 springs fresh dill)
salt & pepper

Method
If serving right away preheat over to 350˚F.

1. Place mushroom caps on a baking dish coated with oil.
2. Steam well washed spinach until just wilted.  Drain very well, squeezing to expel water, and chop well.
3. Mix together cream cheese, dill, salt and pepper.  Add warm spinach and combine.  Taste and adjust seasonings.
4. Use a teaspoon to generously stuff mushroom caps, setting each one back in baking dish.  
5. At this point you can cover and refrigerate mushrooms to bake and serve the next day.  
6. To bake: preheat oven to 350˚F  .  Bake 12-15 minutes until cream cheese is heated and slightly melted.

Shrimp & Pesto Romaine Boats

Here is a simple do-it-yourself appetizer or buffet item for Spring parties like graduations, engagements, weddings and bon voyage parties.

Shrimp & Pesto Romaine Boats can even be made from fresh and pure store bought ingredients.

Shrimp & Pesto Romaine Boats
Serves 8

Ingredients
1 pound shrimp
1 8 oz container pesto (any variety)
2 heads romaine, large out leaves removed

Method:

1. If you are using raw shrimp, steam and peel. Chill in refrigerator at least one hour. If you purchased cooked shrimp, begin at next step.
2. Place shrimp on a pretty serving dish and be sure shrimp stays well chilled.  Set the serving dish over a larger platter filled with ice and some water.
3. Tear individual leaves from romaine lettuce heads and place on a platter next to our surrounding a dish of pesto
4. Let guests serve themselves by scooping some pesto onto a leaf then  garnishing with shrimp.

Variations on the theme:

• Tuna or chicken salad with crunchy toppings like chopped celery and pickles, red bell pepper
• Replace pesto with hummus and top with slices of grilled chicken
• Replace pesto with homemade Russian dressing and top with crabmeat

Lemon & Paprika Garbanzo Bean and Spinach Stew

Simple spring dinners combine with beans, spring vegetables and greens for pure and simple one-skillet entrees.  Top these bean stews with poached eggs for a little extra protein.

In this recipe, canned beans are used.  You can substitute freshly made if you'd like.  1/2 cup dried beans will yield about one 15-ounce can of beans.

Lemon & Paprika Garbanzo Bean and Spinach Stew
Yield: Serves 4

Ingredients
1 can low sodium garbanzo beans, rinsed
1 can vegetable or chicken broth
1 lemon, sliced
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 9-ounce packaged baby spinach
optional: 4 eggs

Method

1. In a large skillet, combine drained beans with next four ingredients, broth through paprika.
2. Cook uncovered on low heat  for about 10 minutes, until beans are heated through and liquid is reduced by about one third.
3. Add spinach and cover.  Heat until spinach has wilted.  This will take just two to three minutes. 
4. Uncover and add eggs.  Use a spoon to create 4 small craters or divers in the bean and spinach mixture. Crack one egg into each shallow crater.  Re-cover skillet and cook two minutes until egg whites are cooked through and yolks have just set.  
5. Serve immediately with crusty bread. 

How to Hack Artichokes

If you've never cooked your own artichokes, this is the time of year to start experimenting.  They are easier to tackle than they look and are the world's best finger food. 

I am compelled to write this week's post by the most recent 'artichokes made easy' article I read in which the author recommended starting small, as in prepping baby artichokes.  This is an arduous task that pays off for only the truest of artichoke lovers.  If you want baby artichokes, by the frozen!  For beginners who want a freshly cooked artichoke, I say start big.  Find the biggest and heaviest artichoke in the bin and prep only one per person.

Here's how to tackle your first artichoke.

How to Buy Artichokes:  Artichokes can be very round or a bit pointy.  Either is fine.  Hold each one and pick only ones that are heavy for their size.  That means they have more water content and are fresher.  See any leaf tips that are bronze or tan?  Pick that one.  It means the plant went through a mild frost and has developed a deeper flavor.  Artichokes like a bit of heat and a bot of cold when growing.

Scroll down for simple cooking instructions.  If you already know how to steam or boil artichokes, enjoy this fresh spin on a classic that uses fresh artichoke and fresh spinach:

Easy Spinach Dip Artichokes
Serves 4
 
Ingredients
2 artichokes, cooked , halved and choke removed  (See method below if new to artichokes)
3 tablespoons good mayonnaise
3 tablespoons sour cream
1 tablespoon grated cheese like mozzarella, cheddar or even some cream cheese
1/2 cup steamed spinach (start with 2 cups raw)
1/4 teaspoon dried dill
salt and pepper to taste
optional: 1/3 cup grated parmesan cheese or panko bread crumbs
 
Method

1. Preheat oven to 425 degrees F
2. Place artichoke halves on a foil lined backing sheet.
3. In a small bowl, mix remaining ingredients.  Taste and adjust seasoning. 
4. Scoop dip into hollowed out artichokes.
5. If using, top with bread crumbs or grated cheese (or both)
6. Bake 20 minutes until artichokes are hot and dip is bubbling.  Cheese and bread crumbs will be browned. 
7. Serve as is or add in extra dippers like bread sticks.

How to Cook Artichokes:

• Get out a large pot with a top. Cut off the bottom stem of each artichoke, leaving about 1/2 inch.  If there are sharp points at the tips of the leaves you can cut these with kitchen shears but I usually skip this step.  I also do not bother to snip the little outer leaves around the base. 
• Before adding water to your pot, place the artichokes inside so they are standing on their cut stems.  This is to make sure each will fit and you can cover the pot.
• Now add water.  You can steam artichokes and this is the fastest way to cook them- about 30-35 minutes. Boiling is also a good option and takes about 45 minutes. 
• Test leaves for tenderness about midway through.  To test, grab the tip of an inner leaf, one about halfway up the stacked leaves, and tug.  If it comes out easily, taste it for tenderness.  You should be able to bite the leaf lightly and pull the flesh off between your teeth.  If it's too hard to pull away, keep cooking for another 10-15 minutes and test again. Use large tongs to hold onto artichoke as you pull out the leaf.  They are in hot water and will be quite hot to touch.

 













Now what?

• Artichokes can be eaten right away.  See below for eating tips. If you want to make life really easy do what they do in Rome and let them cool before messing with them further. Refrigerate a few hours or overnight . 
• When the artichokes are cool enough to handle, cut them in half lengthwise with kitchen sheers or a very sharp knife.  Use a spoon to remove the inner purplish-green leaves and the fuzzy choke.  You now have perfectly prepared artichoke halves with hearts and edible leaves intact. 
• Serve cold with a mayonnaise or reheated with melted butter and lemon.  Reheat over a steamer or in the microwave for a minute or two. Try the recipe for hot spinach  dip served in artichoke halves.  Great as an appetizer you can make ahead or serve two for a vegetarian main course.

Eating Tips

• Serve freshly steamed whole artichokes on a plate with a side of melted butter or mayonnaise mixed with a little extra virgin olive oil and lemon juice.  Dip artichoke leaves and have a shared discard bowl available for the leaves.  No one likes a cluttered plate and you will need room for the best part-- the heart of the artichoke.  Once all the leaves are enjoyed, you are left with the 'choke' which looks like a fuzzy saucer with a tent of purplish-green leaves.  Pull away these leaves en masse then use a butter knife to scrape away the seed pods.  You are left with a little moon crater of goodness, the heart of the artichoke.  Cut this into bite-sized pieces and dip in the butter.  Pure heaven. 

Wine and Artichokes

•  Cynarin, the acid in artichokes which creates its unique aftertaste makes artichokes notoriously hard to match with wines. Artichokes make the foods and drinks paired with them taste sweeter and this mixes up wine in particular.  For years experts recommended not serving wine with artichokes and in fact beer is not a bad idea.  Recently some bold oenophiles have started pairing sherry or very high acid, dry wines with the vegetable to balance out the cynarin effect. 

Our Favorite Chicken Sandwich Sports Watercress & Avocado

Chicken and watercress sandwiches on brown bread are a specialty of downtown Scranton, PA's PJ Scanlon's Restaurant.  They've moved around the city's square but still attract the courthouse and professional crowd alongside tony shoppers.  For years we did our best to imitate the original whenever watercress was in season.

Thinly sliced poached chicken breast on a light whole wheat bread-- just warmed-- and a schmear of mayonnaise to hold in a handful of peppery watercress.  We thought this lily could not be gilded. Then one day we added a few slices of avocado.

Perfection.

Our new favorite springtime chicken sandwich.

Thank you PJ Scanlons.  We never miss going back for the original to remind ourselves of how great, pure food should be made and served with joy.

Extra Light Waffles

These special occasion waffles are light as air thanks to separating the egg yolks and egg whites for a little extra whip. The stiffly beaten egg whites are folded back into the waffle batter just before cooking.  We reserve these elegant waffles for special occasions and Easter, the egg king of holidays, is one of them.  They freeze well so if your next special occasion is a little too hectic for a leisurely breakfast prep, make them ahead.

Those are not jelly beans on our waffles; they're blueberries heated with a little maple syrup and jam. For breakfast add a little plain yogurt and if you are having these for dessert, some freshly prepared whipped cream is the topper of choice.

Extra Light Waffles
Yield: 8 large waffles

Ingredients
1 1/2 cups milk
3 eggs, separated
4 tablespoons melted unsalted butter
1 3/4 cups cake flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar

Method
Use 2 large mixing bowls and one 2-cup liquid measuring cup to makes this recipe with ease.  

1. Measure out milk in the measuring cup.  Separate eggs and add yolks to measuring cup and whites to the first large bowl.  
2. Add melted butter to measuring cup and stir ingredients together with a fork.  Be sure the egg yolks break and are throughly mixed in.  
3. In second large bowl, combine cake flour with baking powder, salt and sugar.  Stir dry ingredients together well. 
4. Use a whisk to beat egg whites until stiff, but not dry.  If you have a hand mixer with a whisk attachment, use this but be careful not to over whisk.  
5. Pour milk mixture into flour mixture. Combine with a few swift strokes.  Do not over mix.  Batter will look pebbly.  
6. Turn on waffle iron so it preheats while you finish the batter.  Add egg whites to batter and fold into batter until barely blended.  It is OK if you see a few pockets of egg white.
7. Cook waffles according to your machines instructions.  Our round waffle iron cooks these waffles in a little over three minutes each.  We use about 3/4 of a cup of batter for each thick waffle. The batter is thick enough to puff up your waffle iron and will not drip out like a traditional thinner batter.  Experiment starting with 2/3 cup of batter and add more if you are able.  

*Cake flour is the other ingredient that makes these waffles light.  You can use regular cake flour if you do not have cake flour on hand.  Waffles will still taste amazing.

Phyllis' Almond Butter & Yogurt Protein Dip

Lazy days poolside or hectic days deskside both benefit from a pure snack that's easy to whip up.  Our much loved cousin Phyllis shared her recipe for Almond Butter & Yogurt Protein Dip that will carry you through the afternoon.

Be sure to use plain yogurt, not flavored or even vanilla, to keep this dip really pure.  If you want to add a drop of vanilla extract, that's fine with us.

Phyllis' Almond Butter & Yogurt Protein Dip
Ingredients
Yield: a little over 1 cup

1 cup plain yogurt
2 tablespoons almond butter
1/4 teaspoon cinnamon
optional: milk to thin and stevia or honey for extra sweetness

Method

1. Combine yogurt and almond butter in a small bowl.  Use a fork or small whisk to combine yogurt and almond butter.
2. Add in cinnamon.  If the dip is very thick, add a little milk - up to a tablespoon-- to thin dip to your desired consistency.
3. Taste and add in a small amount of honey or stevia to sweeten.
4. Serve with slices of apple, banana even graham crackers.

Thanks Phyllis!