Foodgasm: The Blog

Gluten-Free Ginger Scones

noreply@blogger.com (Ashley Simone) — Tue, 30 Apr 2013 20:07:00 +0000

I've always loved scones. They remind me of my mom and growing up. She always would love to make every meal or snack time an occasion. So when she'd make scones, she'd have some tea made as well as all the toppings for the scones: clotted cream, butter, jam and lemon curd.

Scones are perfect for a nice snack in the middle of the day or in the morning for a light breakfast. These scones are a wonderful gluten-free version of what I remember from my past. These are so fluffy and, of course, I've added some sweet zesty flavor from ginger. They taste so great and they are great for anyone to eat. So make up a batch today and dig out your favorite tea for your own personal tea time or to enjoy with friends.

GLUTEN-FREE GINGER SCONES

INGREDIENTS

2 cups all purpose gluten free flour (I used Bob’s Red Mill)

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoons xanthan gum

1 teaspoon salt

½ cup (1 stick) chilled butter

2 large eggs

½ cup whole milk

¾ cup chopped crystallized ginger

(Optional: 2-3 tablespoons sparkling sugar)

DIRECTIONS

Preheat the oven to 400°F. Ready a sheet pan with a silpat baking mat (or line with parchment).

Mix together the flour, sugar, baking powder, xanthan gum and salt.

Cut up the butter into small pieces.

Work in the cold butter until the flour mixture is crumbly with some small butter bits remaining.

Gently stir in the chopped crystallized ginger.

Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.

Place dough on a gluten-free floured surface. Pat out to about a1 inch thick rectangle. Using a knife cut down the middle length-wise. Then cut little triangles out of each half and place onto the prepared pan. You can also use a biscuit cutter to cut into circles if you desire.

Lightly brush milk on top of the scones and sprinkle with sparkling sugar (optional)

Place baking sheet, uncovered, in the freezer for 15 minutes.

Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving. Serve with butter and homemade jam. ENJOY!

So, when do you think is the best time for scones?

Grow Your Own

noreply@blogger.com (Etta Worthington) — Mon, 22 Apr 2013 15:08:00 +0000

It’s Earth Day. Time to talk about growing your own. No, I’m not talking about anything illegal. How about some herbs that will notch up the flavor of your food (which is always the Foodgasmic way).

Actually Earth Day erupted as a protest against pollution just 43 years ago. And with that first commemoration came a chilling warning about global warming.

For many, celebrating Earth Day has come to symbolize planting new trees. But you may not have an acre to plant trees one. So why not bring some greenery into your house.

And while you’re at it, why not have that greenery be something you can also eat.

Homemade rosemary vinegar

This is a rosemary plant I bought two months ago. I put it in a larger pot, placed it in a sunny window, and watered it almost daily. My $3.00 purchase is doing quite well, and has already been used several times.

How to use rosemary? Well, it’s often combined with meat or poultry dishes. Whole springs of rosemary can be roasted with fish quite nicely as well. Oh, and there are other possibilities. Soups. Breads (can you say focaccia). Rosemary can add a subtle taste to dishes or drinks, such as rosemary infused oils or vinegars. Or cocktails.

Think about celebrating Earth Day today in your kitchen. Buy a potted herb. Green plants in your home can reduce the air pollution inside. And you can use parts of that herb to add flavor to your food.

Happy Earth Day.

Orange Cashew Caramel Corn

noreply@blogger.com (Ashley Simone) — Wed, 10 Apr 2013 13:52:00 +0000

Who doesn't love a snack that is both savory and sweet? And this popcorn recipe is the perfect combination of both. You've undoubtedly had caramel corn before but this one is more of a gourmet caramel corn, which is totally awesome by me.

My favorite nuts are cashews, but feel free to replace them which your favorite nut. This snack is perfect for game night or for a nice movie night at home with your "special friend." Also these can easy be formed into popcorn balls when they are still warm. But watch out, because this popcorn is extremely addictive and disappears quickly. Chomp, chomp, chomp, I do hope you enjoy this sweet crunchy popcorn treat!

Orange Cashew Caramel Corn

Yield: 12 cups

Ingredients

12 cups popped popcorn (plain is best)
2 cups halved cashews
1 cup brown sugar, packed
1/2 cup honey
5 tablespons frozen orange juice concentrate, undiluted
1 tablespoon orange zest
1 teaspoon vanilla extract
1 1/2 teaspoon kosher salt
1 teaspoon baking soda

Instructions

Preheat oven to 275 degrees. Place popcorn and cashews in a large bowl; set aside.
In a medium saucepan heat butter, brown sugar, honey, orange zest, and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract, salt and baking soda – the mixture will foam.
Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray.
Bake 30 minutes, stirring a few times during baking time, Stir caramel corn as it cools on baking sheet. Store in an airtight container.

Oh Granola, How I Love You!

noreply@blogger.com (Ashley Simone) — Tue, 02 Apr 2013 18:25:00 +0000

My mom has been making granola for as long as I can remember. I always loved it. And it's always good. And although I have never seen an actual recipe for it, I asked her to write it down.

                            Mom's Granola
                                      Makes 8-9 cups granola
                  Vegan • Gluten-Free • Dairy Free

Ingredients
8 cups old fashioned oats*

1 cup canola oil

1 cup honey

1 ts vanilla

½-1 cup chopped nuts (walnut, peanuts or pecans)

*If gluten is an issue, make sure to use oats that are specifically processed gluten-free.

Directions

Preheat oven to 350 degrees.

Mix oats with oil and honey and vanilla in a large bowl.

Add nuts, if desired.

Bake for 15 minutes in two 13 x 9 cake pans (preferably glass).

Stir once in middle of baking.

Take pans out to cool. Keep stirring granola while it is cooling or it will clump together. (I usually put it back in the (washed) bowl I mixed it in earlier).

When it is cooler, add dried fruits like raisin, flaked coconut.

When completely cool, seal in airtight container. Eat responsibly. It’s addictive.

GRANOLA MY WAY

I like to make my own special variations of my mom's granola. And for an added health benefit, you can add in 1/4 cup chia seeds and/or 1/4 cup flax seeds to the granola after it bakes (you can do this for any variation).

Variation 1: Make original recipe with 1 cup chopped walnuts and I like to add a dash of salt. Right after you take the granola out of the oven, add the zest of a whole orange. Then add 1 cup dried cranberries and 1 cup chopped dates. Mix well.

Variation 2: Make original recipe with 1 cup chopped pecans, 2 teaspoons cinnamon and a dash of salt. Right after you take the granola out of the oven add in 2 cups dried chopped apples. Mix well.

Variation 3: Make original recipe with 1 cup chopped macadamia nuts and I like to add a dash of salt. Right after you take the granola out of the oven add 1 cup flaked coconut, 1 cup chopped dried mangoes, and 1 cup chopped dried pineapple. Mix well.

Making homemade granola is easy and fun. You can get very creative and do your own Foodgasmic variation. It's also really nice to make a batch and put in glass jars to give as gifts for friends and loved ones. ENJOY!

Then let me know how yours turned out.

The Super Root: Ginger

noreply@blogger.com (Ashley Simone) — Fri, 29 Mar 2013 11:49:00 +0000

I confess. I love ginger!

I love to eat anything with ginger in it. So, of course, it leads to me loving working with it in the kitchen. Besides having a fantastic flavor, it is zesty and has a little spicy kick to it.

Ginger--what is it really you say???? Well, it is the mostly underground root of the ginger plant. It has a thicker brownish skin on it and the color of the flesh inside ranges from white, yellow to even a little reddish.

I love that this root is great for many stomach problems such as nausea or vomiting. I find if my stomach isn’t feeling great that a nice hot tea made with fresh ginger and honey will help me to feel better very quickly. Ginger is full of antioxidants, immune boosters and has very potent anti-inflammatory properties. The super awesome and very distinct flavor we all love from ginger comes from gingerol. Gingerol is the main active component in ginger and may help inhibit the growth of some (colorectal and ovarian) cancer cells.

The top places that ginger is produced are Jamaica, India, Fiji, Indonesia and Australia. These are many places that also seem to use ginger a lot in their cuisines. When using ginger, fresh is always better. But it is also nice to keep some crystallized ginger on hand to chop up and toss into your favorite desserts.

The best way to get the outside skin off the ginger is by carefully peeling it with a pairing knife. Then you can chop up or zest the ginger flesh on the inside.

I have a favorite ginger sauce that I use for fruit skewers or for a simple fruit salad. It helps to give a zesty little bump in flavor to the fresh fruit. I also love it because it is a super easy way to make Foodgasm worthy food. Try it out today for a Gingeriffic Foodgasm!

Ginger Lime Sauce

Ingredients

3 Tablespoons fresh lime juice

3 tablespoons agave syrup

3 heaping teaspoons of grated fresh ginger

Directions

Mix all ingredients together till combined.

Toss sauce into a fresh fruit salad or drizzle over fresh fruit skewers before serving.

Vegetarian • Vegan • Gluten-Free • Dairy-Free

Gluten-Free Fish Sticks

noreply@blogger.com (Ashley Simone) — Fri, 22 Mar 2013 15:43:00 +0000

It's that Friday fish time again. I have a fantastic and super easy recipe for homemade fish sticks and tartar sauce that is gluten-free and completely Foodgasmic.

It will take you less time to make this recipe than it will for you to heat up some frozen fish sticks in the oven. And it will be healthier for you and taste way better. I love the flavor and crispness of the breading even more than when using just plain flour. The almond flour adds great flavor and the rice flour adds a nice lightness to it.

I've also included a recipe for an herbed tartar sauce to go with. Enjoy!

Gluten-Free Fish Sticks

Serves 4

Ingredients

1.5 pounds white fish (Halibut or Cod)

2 eggs, whisked

½ cup almond flour or almond meal

½ cup white rice flour

1 teaspoon kosher salt

½ teaspoon cracked pepper

1 teaspoon paprika

¼ - ½ cup olive oil

Directions

· Rinse fish fillets in cold water, pat dry and set on a plate

· Cut fish into 1 inch by 5 inch pieces, following the lines of the fillets (remove any bones if needed)

· Place eggs in one dish and flours with salt, pepper and paprika in another.

· Dip fish sticks in egg, then flour; reserve to a plate

· Put 5 tablespoons olive oil in a large skillet and heat oil on medium high.

· Place half of the fish sticks in the pan, leaving enough room around them so that they aren’t too crowded.

· Cook for a few minutes on each side, until nicely golden brown then remove fish sticks to a plate lined with a paper towel.

· Add 5 more tablespoons olive oil to pan and fry remaining batch of fish sticks.

· Serve the Gluten-Free Fish Sticks with Herbed Tartar Sauce (see recipe below).

Herbed Tartar Sauce

Makes 1 ½ cups sauce

Ingredients

½ cup Zesty Blender Mayonnaise

½ cup OIKOS plain Greek yogurt

1 teaspoon Dijon mustard

¼ cup cornichons or gherkins (mini dill pickles), finely chopped

¼ cup capers, finely chopped

1 teaspoon fresh basil, chopped

1 teaspoon fresh dill, chopped

1 teaspoon chive, chopped

½ teaspoon kosher salt

½ teaspoon fresh cracked pepper

Directions

· Mix all ingredients together in small bowl.

· Store in refrigerator till needed.

· Serve with the Gluten-Free Fish Sticks.

So, try this out and let me know if you loved it as much as I did.

Catch This Fish Quickly

noreply@blogger.com (Ashley Simone) — Fri, 15 Mar 2013 22:54:00 +0000

Here's a quick fish dish, for Friday . . . or any other day of the week. It's not fancy. It's comfort food pushed way past the box.

I admit. When I was a kid, my mother would make this form a box, with some additions. But this is a totally homemade version. And because of that, the flavors are so much better. And no preservatives.

The good news--this is still comfort food. (And my mother never uses box mixes for anything. I'm such a good influence!)

Macaroni & Cheese with Tuna and Peas

Serves 6

Ingredients

4 cups dried macaroni or small noodles of your choice

1/2 stick butter (4 tablespoons)

¼ cup AP flour

2-½ cups whole milk

2 teaspoon (heaping) mustard powder (Dijon mustard may be substituted)

1 1b. grated cheeses (I used a combo of sharp cheddar, parmesan and Munster)

½ teaspoon kosher salt

½ teaspoon fresh cracked black pepper

2 -3 cans drained canned tuna

2 cups cooked peas

1 teaspoon garlic powder

1 teaspoon paprika

dash cayenne pepper

OPTIONAL- you can also throw in or top macaroni and cheese with fresh herbs. I used chopped fresh basil on top for this version.

Directions
Cook macaroni until al dente(cooked till firm, but not hard) and drain.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for 3-5 minutes over medium heat, whisking constantly. This will make the rue, which will help thicken the sauce.

Pour in milk, add mustard, salt, pepper and whisk until smooth. Cook for five minutes or until very thick.

Reduce heat to low.

Add in cheese and stir to melt. Add in spices and taste to see if you need any additional seasoning (salt and pepper).

Pour in drained, cooked macaroni and stir to combine. Add in drained tuna and
cooked peas.

If using fresh herbs, stir in now (you may also sprinkle them on top at the end).

Serve immediately (which will be very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350 for 20 to 25 minutes (or until bubbly and golden on top).

Add a salad to this. Pour a glass of wine. And get comfy.

Vegan Shamrock Shake

noreply@blogger.com (Ashley Simone) — Thu, 14 Mar 2013 22:11:00 +0000

For St. Patrick’s Day, I thought I’d try making a vegan shamrock shake. I do admit shamrock shakes are a bit tasty, but also totally full of chemicals. So, I made mine with vegan ice cream, soymilk, peppermint extract and a natural food dye.

First of all it is amazing how many varieties of vegan ice cream are now available at Whole Foods (and some at other grocery stores). They have vegan ice creams made with soymilk, coconut milk and almond milk. They all looked fantastic, I went with a soymilk one called So Delicious (and it was). I love it since it is sweetened with fruit juices and not with refined white sugars.

And for the beautiful light mint green color, I used fresh spinach juice as a natural and very healthy food dye. Since it's such a small amount, the spinach juice doesn’t change the flavor of the shake. It’s a wonderful way to still enjoy this holiday treat: but without all the chemicals, refined sugars, dairy, cholesterol and extra calories.

Why not try this super yummy vegan version of the Shamrock Shake today. I know you’ll thank me. SLAINTE!! (Gaelic for “Cheers”)

VEGAN SHAMROCK SHAKE

Vegan • Gluten-Free

Makes 2 shakes

INGREDIENTS

1 pint (2 cups) vegan vanilla ice cream (I used So Delicious)

¾ teaspoon organic peppermint extract

½ cup soy creamer or vegan milk

2 teaspoons fresh spinach or kale juice (this is for color, you can use 2 drops of green food color instead)

DIRECTIONS

Add vegan ice cream, peppermint extract, and soy creamer (milk) to blender and blend till thick and creamy. Add in spinach/kale juice or food coloring and blend till light green color is spread throughout. Pour into glasses, garnish with a sprig of fresh mint and enjoy!

Doing It By Hand

noreply@blogger.com (Ashley Simone) — Wed, 13 Mar 2013 23:54:00 +0000

In the kitchen I have a few favorite kitchen “toys” that I love to work with. One of them is my hand juicer. Hand juicers come in different sizes and colors. Some hand juices come in a color that corresponds to the size and fruit that it fits. Orange color is large to fits orange halves, yellow color is medium to fit lemon halves and green is small to fit lime halves. Mine is yellow and nicely accommodates both lemons and limes.

I love that it’s a quick and easy way to juice citrus without all the seeds and a little less messy too. Though personally I don’t mind when an extra juicy lemon gives me a quick squirt every once and awhile. To me that's part of the joy of cooking.

I really like that this tool is super easy to clean and also so fun looking. With its bright color, it looks great in most any kitchen. I find my hand juicer works just perfect for all my recipes that need fresh citrus juice. Also, fresh juice is cheaper, healthier and much better tasting than juice out of a bottle.

You can find this hand juicer at most general retail and gourmet food stores. It’s a perfect addition to your basic kitchen utensil collection. Have fun squeezing!!!

Simple Homemade Croutons

noreply@blogger.com (Ashley Simone) — Sat, 09 Mar 2013 21:16:00 +0000

I started really getting into cooking by making simple things from scratch that you typically buy from the store. One of these is making homemade croutons. It’s way cheaper than buying them in the store. Fewer chemicals going in your body and they taste so much better than what comes from a box or package.

And besides all that good stuff, it’s a great way to use up stale or older bread. You can throw these crunchy nuggets of joy on salads, in soups or eat by themselves (I confess--I do this part very often as they are very addictive).

This is such a simple and easy recipe. After you try this, you’ll never buy store bought croutons again. Get ready for a Foodgasmic crunch!

SIMPLE HOMEMADE CROUTONS

Vegan

Makes about 2 -3 cups croutons

INGREDIENTS

1 baguette (white or wheat sliced bread is fine too), sliced and cut into bite sizes pieces (about 2-3 cups worth)

5-7 tablespoons olive oil

3-5 tablespoons Italian seasonings (or your favorite dried herb blend)

½- 1 teaspoon salt (use less if your dried herb blend contains salt)

½ teaspoon fresh cracked black pepper

DIRECTIONS

· Preheat oven to 325 degrees.

· Toss bread cubes with olive oil, seasoning, slat and pepper until evenly coated.

· Put bread onto one or two cookie sheets (make sure they have room to spread out).

· Bake for 15 minutes and check to see if they are dry, crispy, and golden brown.

· Stir the croutons around and bake for an additional 10-15 minutes or until done.

· Store croutons in airtight container or ziplock baggie.

ALTERNATIVE- For spicy croutons, replace the Italian seasonings with 1 teaspoon cayenne pepper, 1 teaspoon paprika (or smoked paprika), add ½ teaspoon more of black pepper (1 teaspoon total) and a dash of your favorite hot sauce (I used Cholula Chipotle hot sauce). Follow the rest of the recipe the same way. These are good on top of the Kale And Garbanzo Bean Stew.

Get Your Skate On!

noreply@blogger.com (Ashley Simone) — Fri, 08 Mar 2013 04:37:00 +0000

Here's another Friday fish recipe. It uses a very unique, tasty and often unfamiliar fish called Skate. Now, Skate is a type of ray fish. I know it sounds scary, but it’s a very tasty fish--delicate, buttery, and mild in flavor. You can sometimes find this at the grocery store in the fish department, most likely at high end market. Also, if you have a local fish market, you can find it there.

It may look a little strange in the store, but the taste of Skate is wonderful!

I know Skate may seem a little strange to look at but the taste is so worth it! The flavor is delicate and sensual. To me, it is the most sexy feeling fish to eat. The feeling in your mouth is like none other.. The sauce, a black butter sauce, is rich, tangy and nutty tasting. And it has one of my favorites in it--capers! So why not try something a little different this Friday and get your Skate on. Warning: You might experience a foodgasm.

Skate with Beurre Noir (black butter and caper sauce)

serves 2

INGREDIENTS
Caper Butter Sauce

2 sticks (16 tablespoons) butter

juice of 2 lemons (about ½ cup)

4 tablespoons capers

Dash salt

Skate

2 lb skate wing (1-2 skate wing “fillets”), skinned

6-8 tablespoons flour

Dash salt and pepper

2-4 tablespoons butter

DIRECTIONS

For sauce, melt butter (2 sticks) in a saucepan. Over low heat cook the butter until it develops a dark golden brown color (it will have a nice nutty aroma to it). Stir in the lemon juice, capers and season to taste. Set aside (you can make this before or at the same time as the skate).

Season the skate with salt and pepper. Dust the skate wings with flour. In hot sauté pan (over medium high to high heat) cook the fish until it is light brown and crispy on both sides. Immediately plate and serve the skate with the caper butter sauce.

Maple soy glazed salmon with rice and zesty sautéed spinach

noreply@blogger.com (Ashley Simone) — Fri, 01 Mar 2013 02:28:00 +0000

Another Friday is approaching, so here's another fish recipe for you. This recipe is one of my favorites to make because it is pretty easy to make and is super flavorful. This recipe is for two-- for you and a special friend. But feel free to increase the recipe to suit how many people you are cooking for. This recipe will be a crowd favorite for sure. Make sure to add a little Foodgasmic fish dish to your Friday nights!

Maple soy glazed salmon with rice and zesty sautéed spinach

Serves 2

Ingredients

2 salmon filets, rinsed and patted dry

½ cup soy sauce

½ cup maple syrup

1 tablespoon scallions (green parts chopped in little rings, for garnish)

1 bag (6oz) baby spinach

1 tablespoon butter or olive oil

Juice of one lemon (about 3 tablespoons)

Dash salt

Dash fresh cracked pepper

2 cups cooked rice (I recommend Jasmine or Basmati)

Directions

Pour the soy sauce and maple syrup into a bowl.
Marinate the salmon filets in the liquids for at least 30 minutes (longer is fine too) in the refrigerator.
While you’re doing this, prepare the rice to the package directions. I prefer to use Jasmine or Basmati, since they are so aromatic and flavorful. To make 2 cups of cooked rice, you will need to use 1 cup uncooked rice.

Chop scallions and set aside.
Once the salmon is done marinating. Put the liquid in a pot and cook down until it reduces to a thicker consistency. It should reduce down about three times. You don’t really need to stir it much, just simmer it over medium to medium-low heat. This will be the glaze for on top of the salmon. Set aside when done.
To cook the salmon, you can do so by grilling it or sautéing it. If in a sauté pan, make sure to spray it with cooking spray or use a little olive oil so it will not stick. If grilling, make sure to oil the grill well before you put down the filets. Depending upon the thickness and how done you like it; you should cook it 2-4 minutes for each side.
Take the salmon off the heat and put on a plate and cover with tin foil, as you prepare the spinach.
Heat up a large sauté pan at medium to medium-high heat and add in the butter or oil.
Put in all the spinach all at once. Squeeze or add in lemon juice and season with salt.
With tongs or fork, flip spinach around a few times over the heat, until it just starts to wilt (only a minute or two at most). Take it out before it’s fully wilted, as the carryover cooking will continue.
For plating, put down the rice (you can spray a little cup or bowl with cooking spray, fill it with rice and use that for a form if you want. Then just invert it on the plate and take off the cup/bowl). Put salmon on top or to the side of the rice and drizzle with the marinade. Then sprinkle the scallions on top for garnish. Put the spinach next to the salmon and viola, you have a fanatic looking meal.

Try this recipe. You're going to love it.

Slurpily Good

noreply@blogger.com (Ashley Simone) — Wed, 27 Feb 2013 23:55:00 +0000

One of my absolute favorite Disney movies of all time has to be Lady and the Tramp. You’re probably familiar with the 1955 animated classic about an upper class Cocker Spaniel named Lady who falls in love with a street mutt called Tramp. There are several memorable moments throughout the film, but one scene stands out from all the rest.

It’s the infamous spaghetti and meatball scene! Who knew Italian chefs catered to stray dogs in alleys? I should start hanging out in alleys—I’d never have to spend my hard earned money on spaghetti and meatballs again. Lady and the Tramp’s romantic first date sadly exceeds some of the first dates I’ve had!

After the Tramp escorts Lady to the zoo, they frolic leash-free and end up outside of Tony’s restaurant. Tramp scratches at the back door and the most stereotypical Italian man I have ever seen (Tony) pops his head out. Tony sets the table and speaks broken English to the dogs, “What a-you gonna-a have?” “Bark bark.” Obviously, “bark bark” means they decided on spaghetti and meatballs…duh.

As the two pups slurp up noodles, Tony and his sous chef, Joe decide to serenade them to, “Bella Notte.” The dogs end up sharing a noodle and kiss. Lady looks away bashfully while Tramp nudges the last meatball her way. Wow, so adorable it’s disgusting.

I used to watch Lady and the Tramp twice a week, at least. After re-watching the five-minute YouTube clip as an adult it’s slightly comical. I mean, clearly the stray dogs that don’t pay or tip are far more important than the customers in the restaurant. Ha! Bananas. Regardless it remains one of the most endearing and heartfelt scenes in Disney history. Salute!

So when was the last time you slurp down a spaghetti noodle? Or do you cut, or twirl?

By Marlena Riddell

Marlena markets and promotes independent film projects in the Chicago area. In her free time she blogs about indie entertainment news for ChicagoNow http://www.chicagonow.com/chicago-indie-movie-scene/

Never Run Out of Roasted Garlic

noreply@blogger.com (Ashley Simone) — Tue, 26 Feb 2013 20:18:00 +0000

Mmmm. Who doesn’t love the smell and flavor of roasted garlic?

Well for me, it is love. I want to share an easy way to make it ahead and have it on hand for easy use in all your everyday cooking and recipes. With this quick recipe, you can make a nice large batch of both roasted garlic and roasted garlic oil.

The “naked” or skinless garlic cloves are slow roasted in the oven covered in olive oil. You can then store the garlic cloves and oil in the fridge in a container to pull out and use anytime. With this simple recipe, you’ll be able to ahead a little roasted garlic love to just about anything.

Here are some ideas on how to use the garlic and oil: to sauté vegetables, throw in soups, put in a vinaigrette, make a roasted garlic mayonnaise, in hummus and much, much more.

Roasted Garlic and Roasted Garlic Oil

Makes 2-3 cups oil and roasted garlic cloves

INGREDIENTS

1 lb peeled garlic cloves

2-3 cups olive oil

DIRECTIONS

· Preheat oven to 250 F.

· Put garlic cloves and olive oil in glass baking dish (make sure oil completely covers the garlic cloves).

· Cook until the garlic is golden and soft to the touch (about 20-30 minutes).

· Let cool.

· Store in sealed glass jar in refrigerator (glass is best, but a sturdy plastic container will work as well).

· Take out garlic bulbs and/or use oil as needed (The oil may firm up slightly in the refrigerator).

Try this and let me know how you use your roasted garlic.

Fish for Friday

noreply@blogger.com (Ashley Simone) — Fri, 22 Feb 2013 03:50:00 +0000

It's Friday. Besides the fact that it signals the start of the weekend, it may also mean the time to avoid meet. Now people opt for eating fish instead of meat for a number of reasons, from religious ones (yes, it's the Lenten season), to dietary reasons (3 ounces of orange roughy equals 89 calories compared to 3 ounces of lean steak, 159 calories), to a commitment to starting to eat lower on the food chain (complicated issue here, if you are looking at environmental issues, beef vs. fish).

But how to eat fish? Fish and chips? Fried fish sandwich? Grilled fish? Baked fish?

Lots of ways to prepare it, but here is a way that is both really tasty, and not heavy of fat. The fish for this dish is tuna.

Here's chef Ashley Simone's version of Nicoise Salad.

Why not try this? The recipe is not too complicated. Check it out from a previous blog post.

A little aside: the recipe calls for pesto coated potatoes and haricort verts (green beans). To make this a little easier, you can use store-bought pesto for this step.

Try this dinner salad. It's delicious. Combine a fresh baguette with this and your tummy will be very happy. And your taste buds . . . well, you try it and let us know.

What's in YOUR Refrigerator?

noreply@blogger.com (Etta Worthington) — Wed, 20 Feb 2013 11:49:00 +0000

There's no denying: this scene makes you understand where the term foodgasm comes from.

The movie is 9 1/2 Weeks, from 1986, with stars Kim Basinger and Mickey Rooney. The film, which starts with two strangers encountering each other in a Chinese grocery store and ends up in . . . bed? Well, not necessarily, as this scene demonstrates.

The film caused a stir, when it was released, for its explicitness.

And the foods selected by John (Rooney), who feeds them to Elizabeth (Basinger ) who sits in anticipation with closed eyes. An olive. Maraschino cherries. Cherry tomato. Strawberries. (Hmm-a red theme going on there.) Pasta. Jalapeno pepper. Oh there's liquid too. Champagne. Cough syrup (??) Honey. Milk. And . . . jello!

This scene clearly is among the sexiest food scenes in a movie. If you had been the director, what other foods would you have added to this scene?

My Heart Beets for You

noreply@blogger.com (Ashley Simone) — Wed, 13 Feb 2013 17:14:00 +0000

Yep. It’s beet, not beats.

Here’s a wonderful creamy roasted beet soup, that premiered at Soup and Bread, on February 13, 2013. This is just a perfect light start to a romantic dinner. (But yes, you can make it after Valentine’s Day is over.)

Creamy Roasted Beet Soup

Vegetarian Gluten-Free

Makes 4-6 servings

Ingredients

2 large beets (about 1 ½ lbs)

2 tablespoons olive oil

2 tablespoons butter

1 cup chopped onions

1 cup chopped leeks

½ cup chopped celery

½ teaspoon powdered ginger

½ teaspoon allspice

1 bay leaf

5 -6 cups vegetable broth

½ cup whipping cream

4 tablespoons balsamic vinegar

2 tablespoons agave syrup (or honey)

1-2 tablespoons kosher salt

1-2 tablespoons fresh cracked pepper

Directions

Preheat the oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut beets into 1/2-inch pieces. Set aside.

In large pot put in the olive oil and butter, sauté onions, leeks and celery over medium heat till soft and slightly browned (about 10 minutes). Make sure to season* the vegetables. Stir in ginger, allspice, white pepper, and chopped beets. Cook until vegetables begin to stick to bottom of pot, stirring frequently (about 7 minutes). Add in the vegetable broth and bay leaf. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender (about 25 minutes). Set aside and remove bay leaf. Easiest way is to use an immersion blender to blend the soup till creamy. If not, let the soup cool and working in batches, blend in a blender. Put everything back in the pot. Stir in the balsamic vinegar, agave and cream. Salt and pepper to taste. Serve with a dollop of crème fraiche (or sour cream) and fresh chopped dill.

*I like to season (add salt and pepper) in stages as I cook. This helps to build the flavor in layers as the food cooks. You can do a final season at the end to make sure it suits your tastes.

Do You Speak Shellfish?

noreply@blogger.com (Ashley Simone) — Wed, 13 Feb 2013 04:58:00 +0000

Here’s another memorable moment from a movie that focuses on food. It’s from the Woodie Allen movie titled “Annie Hall,” starring Allen and Diane Keaton. The film came out in 1977 and garnered several Academy Awards, including Best Director for Allen and Best Actress for Keaton.

Keaton places Annie Hall and Allen plays Alvy Singer. He’s trying to understand why the relationship didn’t work with Annie Hall.

An interesting note: the scene that follows was the very first scene shot when the film went into production on May 19, 1976, on the South Fork of Long Island.

Have you had any too close encounters with lobsters? Or do you find it just too daunting, like Diane Keaton's character who says "I can't put a live thing in hot water."

Here's a tip. If you are preparing live lobsters for a delightful feast, make it a little easier on yourself (and the lobsters). Stick them in the freezer for 20 minutes or so before you pop them in the pot. This numbs them. And it's less traumatic for both of you.

BEETS!!!!

noreply@blogger.com (Ashley Simone) — Sun, 10 Feb 2013 22:23:00 +0000

Beets are an under-appreciated vegetable that is super delicious and full of nutrients. They are like having two vegetables in one, with the tasty beet greens on top and the plump root vegetable on the bottom. These are in season from the summer to the winter. There are endless ways to cook and prepare this healthy, tasty vegetable. They're also low in calories.

Some of the health benefits:

Great for cardiovascular health
Help lower cholesterol
Have anti-aging proprieties
An antioxidant
Has anti-inflammatory properties
Rich source of B-complex vitamins
Great source of potassium

I know most people think of beets as those crinkle cut slices that come in cans. That is so boring and bland. But cooking and preparing beets from the fresh vegetable is so much more flavorful and nutritious. Raw beets contain more vitamins and nutrients than cooked beets.There are so many ways to enjoy this sexy and nutritious vegetable.

Some ways to enjoy beets:

Raw in salads
Pickled and canned
As fresh beet juice (or combined with other fresh juices)
Roasted in the oven and served as a side dish
Steamed (this is the best way to preserve most the of nutrients in it)
The beet greens can be sautéed or steamed.
Prepared in a soup called borscht

I also love the bright red color of the beets; it reminds me of love and passion and is perfect for the upcoming Valentines Day! But beets come in a few other colors and varieties such as; gold or yellow beets, Chioggia (an Italian heirloom beet) that looks like a bulls eye with white and red circles, and sugar beets which are white and are processed to make table sugar.

Beets, beets and more beets please. This vegetable is so much fun to make, delicious to eat and so very healthy. I hope you try some beets today and have a Beet-riffic Foodgasm!

Recently, I appeared on "You and Me This Morning" and WCIU preparing a beet appetizer. If you missed the episode, you can watch it here. I posted the recipe for Roasted Beet Napoleans in an earlier blog post.

Also, here's a beet soup from another post.

So what is your favorite way to have beets?

Chef Simone is into Soups!

noreply@blogger.com (Ashley Simone) — Wed, 06 Feb 2013 21:29:00 +0000

If you want to see Chef Ashley Simone is person and sample some of her food, you're in luck. If you're in the Chicago area.

Chef Simone serves her soup at a 2012 Soup and Bread.

She'll be appearing next Wednesday night, February 13th, at Soup and Bread, at The Hideout, 1354 W. Wabansia, Chicago. The event goes from 5:50 to 7:30 pm and it's free!

Yes, she'll be there with bright red hair and fancy apron and she's bringing soup.

Soup and Bread is on its fifth year of providing free soup and bread, in exchange for contributions that support the Greater Chicago Food Depositories and other charities that deal with hunger issues. Founded 5 years ago by Martha Bayne, this is a weekly event at the Hideout from January through April.

Chef Simone is appearing with not one but two soups on Wednesday, February 13^th, when the focus of the food will be Love, Lust and Hate.

Come out and see what kinds of soups she brings. But don't worry. If you can't make it, we'll put the recipes on the blog so you can make the soups yourself.

What is it about soups in winter--they always seem so comforting!

Watch those meatballs!

noreply@blogger.com (Ashley Simone) — Tue, 05 Feb 2013 20:03:00 +0000

Food in the movies. Well, maybe for some of you that means what you buy at the concession stand. Pretty sure that doesn’t produce foodgasms!

But food in the movies: in previous posts we’ve looked at wonderful feasts. Like the incredible spread in Babette’s Feast. Or the incredible dish and the heart incorporated in that, in Big Night.

Well here’s a very different look at food in the movies, that may not focus on the foodgasm, but the lack of it.

Consider the 1960 movie “The Apartment” starring Jack Lemmon and Shirley MacLaine. (Especially at a minute and 11 seconds into this trailer.)

Well, most definitely we don’t recommend tennis rackets as colanders! But we will continue to make recommendations of kitchen items we can’t live without! As in a recent post.

Spaghetti is a basic dish that even a fledgling cook can attempt to make. Have you made a spaghetti sauce that is worth remembering? Or one you hope will be forgotten?

Lighter Game Day Fare: Red Quinoa Sliders

noreply@blogger.com (Ashley Simone) — Sat, 02 Feb 2013 18:52:00 +0000

With the big game day tomorrow, you may need a tasty appetizer to help fuel the Football fans. Here’s a nice vegan variation for the traditional hamburger sliders. These are made with red quinoa and are packed full of flavor and protein. These sliders are so tasty that you’ll never miss the meat. These can be made ahead of time and just re-heated in the oven right before your game day crowd arrives.

Go ahead and wow your friends with a little vegan treat, some Red Quinoa Sliders. Go team!!!

Red Quinoa Sliders

(Vegan, can be gluten-free)

Makes 8-10 sliders

Ingredients

1 cup red quinoa

2 cups vegetable broth

2 cups roughly chopped button mushrooms

½ teaspoon olive oil

1/3 cup chopped shallots

dash salt and pepper

1 ½ cups cooked garbanzo beans

1 teaspoon garlic, minced

(Optional) ¼ to ½ cup chickpea flour (if needed)

1 ½ Tablespoons fresh tarragon, chopped

1 ½ teaspoon tamari (gluten-free soy sauce)

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ cup scallion tops thinly sliced (green parts)

Directions

Bring to boil 2 cups vegetable broth and then add one cup red quinoa. (If using your own unsalted stock, add ¼ teaspoon salt.) Add quinoa to the stock and then bring it down to a simmer. Cover and cook until all of the liquid is absorbed, about 15 minutes. (Quinoa is done when the spiral–like germ is visible.) While quinoa is cooking, chop button mushrooms. Sauté over medium-high heat in olive oil until soft and lightly browned. Then set aside.

Add quinoa to a food processor along with shallots, garlic and garbanzo beans. Pulse until nicely creamy and combined. (Add chick pea flour if it seems too thin.) In a large bowl, add mushrooms to the mixture. Add tarragon, along with tamari, salt, pepper, and scallions. Adjust seasoning if needed.

Form into little balls (about ½ cup of the mixture for each). Refrigerate for ½ hour or longer, if possible. Sauté in a frying pan with a dash of olive oil until browned and crispy on both sides.

Serving suggestions

Put on your favorite mini roll with a spicy mustard and sharp cheddar cheese. If making vegan, top with a vegan pesto mayonnaise or hummus.

If you like this slider, you might also want to try my Spicy Black Bean Slider as well.

Spice Up Your Big Game Drinking

noreply@blogger.com (Ashley Simone) — Fri, 01 Feb 2013 21:05:00 +0000

Tired of the same old stuff?

It's the big game. You're having friends over. You've stocked up on beer and wine.

How would you like to have something to serve a half time that takes your guest's attention off the screen and focuses it on a spectacular drink?

Well, this is it. A Spicy Sangria for what promises to be an exciting game.

This is a drink you can make ahead of time and have ready for your fellow football fans. Here's the recipe.

Don't worry if it's too cold to go out to your grill. You can grill the fruit for this recipe indoors on a grill pan as well.

A dash of Cholula! Will this spice up your Super Bowl watching?

Something Sweet for the Big Game?

noreply@blogger.com (Ashley Simone) — Fri, 01 Feb 2013 20:30:00 +0000

Will you be part of the more than 100 million people who watch the Super Bowl this Sunday?

If you are part of that 100 million, undoubtedly food and drink will be part of the equation.

Are you having people over to watch? Or are you going to a friend's house? Either way, we've got some suggestions to make it an exceptional evening, no matter who wins.

How about something sweet? Chef Ashley Simone's signature dessert, the triple threat brownies, would be a GREAT addition to any big game party.

Well, we wanted to rename them the Super Bowl Brownies, but there's trademark issues, so we have renamed them for the occasion Super Brownies for the Big Game.

And you can watch the preparation here:

Looking at them may be enough incentive for you to get out a pot, turn on the stove and ... Well, here's the recipe!

Want to make them even more decadent? Add a caramel buttercream frosting. And yes, the recipe is on a previous blogpost.

You may not be happy with the results of Sunday's game, but you and your fellow fans will be certain to come away cheering for these brownies! Try them, and let us know what you think.

Chef Simone’s Favorite Kitchen Toys: The Zester

noreply@blogger.com (Ashley Simone) — Sat, 26 Jan 2013 19:11:00 +0000

Some of my favorite kitchen tools are my zesters. Zesters are super handy can be used for many culinary jobs in the kitchen. Zesters come in many sizes and range from fine to course zest. I love to use mine for citrus zest, fresh grated nutmeg, fluffly grated Parmesan cheese and shaved chocolate on desserts. Also, using a zester with fresh ginger is a great way if you need a bit of ginger pulp to zest up a recipe.

Zesters are easy to clean and fairly inexpensive ($9-$16). A definite must in any foodie or budding foodie’s kitchen. A really good quality line of zesters that I prefer is made by Microplane.

Also zesters can make a nice little paddle for naughty prep cooks. OH MY! Yes, I do love my zesters to help me make some yummy Foodgasms. Sometimes just a little zest is all you need to make a decent dish turn spectacular.