Saffron & Sun

Cured Salmon (Gravlax) with Blinis

2015-05-06T18:06:00.002-07:00

If you want to serve a great appetizer at your next cocktail party that is both easy to make and luxurious, you should definitely try this recipe.

When you think of luxurious foods, you might also think of expensive foods. Well, if you cure your own salmon you will just be paying for the salmon and not for the cost of someone else's labor. Plus you will be able to customize its flavor with the aromatics of your choice.

Gravlax is Scandinavia's most distinctive dish. The process of curing salmon is extremely easy, yet you will impress your guests! Raw salmon is cured with salt and sugar and infused with fresh dill, white peppercorns, citrus peel and aquavit or brandy.

Carving gravlax is the hardest thing and you will absolutely need a sharp knife.

I found this recipe in Saveur magazine; I added a few ingredients of my own and here it is!

CURED SALMON (GRAVLAX) WITH BLINIS

Makes about 50 pieces of blinis and salmon

For the gravlax:
1 lb fresh salmon (wild caught if possible) with skin-on
1 cup dill (finely chopped)
2 tablespoon kosher salt
1 tablespoon sugar
2 tablespoons white peppercorns (crushed)
Peel of 1 lemon (sliced)
3 tablespoons aquavit or cognac

For the blinis:
4 eggs
1 cup crème fraîche
1/2 cup all purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking soda

Fresh dill and lemon slices to garnish

Gravlax:
Combine dill, salt, pepper, sugar and lemon peel in a small bowl and stir together. Place fish in a baking dish.
Rub salt mixture into flesh, then sprinkle aquavit or cognac over fish.
Cover loosely with plastic wrap, then place a slightly smaller plate or pan on top of plastic. Place heavy cans on plate. Refrigerate for 3 to 4 days.

Rinse fish in cold water and pat dry. Use a long, sharp knife to slice salmon thinly.

Blinis:
Whisk eggs and sour cream in a large bowl. In another bowl combine flour, salt and baking soda. Add to egg mixture and whisk until smooth.

Heat a nonstick skillet over medium heat. Spoon batter into pan to form small 2-3'' rounds. Cook, turning once, until golden brown on both sides.

Transfer to a serving platter, top with slices of gravlax and sprinkle with finely chopped chives.

Enjoy!

Quinoa Bowl with Veggies and Yuzu Vinaigrette

2015-05-05T19:39:00.002-07:00

Quinoa is a "superfood", high in protein, fiber and minerals. It does not contain any gluten and it is not a cereal grain. Quinoa was an important grain for the Inca Empire, referred to by them as "the mother of all grains". It has been eaten for centuries in South America, but only became trendy and reached "superfood" status in the rest of the world a few years ago.

Quinoa is cooked in just 15 minutes. It has a subtle nutty taste that goes well with all kinds of ingredients. Make sure you rinse quinoa well before cooking to remove a bitter coating that grows with quinoa.

This quinoa bowl I made today is served warm with an olive oil and yuzu vinaigrette. It is really easy to make and you will have it ready in about 20-25 minutes. You can add a poached egg if you don't want to go completely vegan.

Yuzu is an aromatic citrus fruit originating in East Asia. Its flavor is tart and very refreshing, having elements of other citrus fruits like grapefruit and mandarin. You will not forget its flavor! Yuzu's juice and peel are widely used in Japanese cuisine, from cocktails to savory dishes and desserts.

Though really hard to find, fresh yuzu is available in season, from September into January, in specialty stores. Yuzu products can be found year round. I usually buy yuzu juice from amazon.com and keep it in the fridge for sauces and vinaigrettes. Yuzu marmalade is also great!

QUINOA BOWL WITH VEGGIES AND YUZU VINAIGRETTE

Serves 4

1 and 1/2 cup quinoa (rinsed)

1 and 1/2 cup water

3 tablespoons extra virgin olive oil

1lb cremini mushrooms (cleaned and sliced)

1/2 lb baby spinach

1 lb brocoletti (washed and thinly sliced)

For the vinaigrette:

1/3 cup extra virgin olive oil

2 tablespoons juzu juice

crushed red peppercorns

zest of one lemon

salt to taste

Start by cooking the quinoa: In a medium saucepan put the quinoa and water and bring to a boil; cover and simmer for 15 minutes; remove from heat and let stand for 5 minutes before uncovering. Fluff with a fork and reserve.

Stir fry the veggies: Heat a deep skillet or wok over medium-high heat and add 2 tablespoons of olive oil and mushrooms and cook until tender and slightly browned (about 2 and 1/2 minutes). Transfer mushrooms to a plate and reserve. Add one tablespoon of olive oil, spinach and brocoletti and cook over medium heat until tender (about 3 minutes).

Transfer mushrooms and quinoa to the skillet and mix well with spinach and brocoletti.

Prepare the vinaigrette:Add olive oil, juzu juice, red peppercorns, lemon zest and salt to a small glass jar, cover with lid and shake vigorously.

Add vinaigrette to quinoa and veggies away from heat and mix well.

Serve warm and enjoy!

Close lid and shake well

Emulsified vinaigrette

Grilled Pork Tenderloin with Pinneaple-Jalapeño Salsa

2015-04-16T19:14:00.000-07:00

I am back again with more easy recipes for you! This is a tasty and easy to make pork tenderloin that can be served as a main course or as a taco. The pineapple-jalapeño salsa is grilled with the pork and makes the perfect match. Jalapeños will not be hot if you remove the seeds; I like to use disposable gloves to seed and chop jalapeños since the seeds transfer the heat to your skin and you will feel it when you touch your eyes, nose, etc...

Now that spring is finally here (at least in Chicago) you may consider grilling outside!

GRILLED PORK TENDERLOIN WITH PINEAPPLE-JALAPEÑO SALSA

Serves 4

1 large pork tenderloin
1/2 pineapple (chopped)
3 jalapeños (seeds removed and chopped)
3 spring onions (cut in half)
3 tablespoons extra virgin olive oil
salt and pepper

If making tacos add:
Corn tortillas
Avocado
Lime
Cotija cheese
Cilantro

Place pork tenderloin in a deep pan and cover with pineapple, jalapeños and spring onions. Cover with a plastic wrap and refrigerate for at least 4 hours (may refrigerate overnight).

Remove from refrigerator and bring to room temperature (45 minutes-1 hour). Coat pork well with the olive oil.

Heat a large grill pan over high heat. Add the pork tenderloin and the pineapple-jalapeño salsa on the sides of the pan. Cook over medium-high heat for 6-8 minutes on each side stirring the salsa occasionally and adding more olive oil to the pork if needed. Season to taste with salt and freshly ground black pepper.

Transfer to a cutting board and let stand for 5 minutes before cutting. Serve as a main course or in tacos with warm corn tortillas, avocado, cotija cheese, cilantro and lime wedges.

Enjoy!

Warm Salad of Spring Vegetables with Buckwheat

2015-04-01T20:35:00.001-07:00

Spring is here! I decided to shop for spring veggies to make a salad and this is what I found: snap peas, spring onions, sweet petite peppers and white asparagus. I wanted to add more consistency to the salad with the buckwheat. Because all of these ingredients are sweet I added some Greek feta cheese to provide contrast with its tangy flavor. I added some salt flakes, freshly ground black pepper, extra virgin olive oil and a splash of cream of balsamic and here you have a healthy, colorful and delicious seasonal salad.

For those of you with dieting restrictions this salad is gluten-free and grain-free. As I explained in another post buckwheat is not related to wheat, nor it is a cereal grain. It is a fruit seed related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. The advantage of buckwheat is that it cooks in just 10 minutes!

Buckwheat before cooking

Snap peas are edible-pod peas, they are sweet and really tender. For this recipe I stir-fried them in a wok together with the spring onions. The white asparagus where boiled in salted water and added to the salad. The sweet peppers where roasted in the oven.

Now let's go with the recipe which is simple and healthy as usual! It will also make a great vegan salad by substituting the cheese for tofu.

WARM SALAD OF SPRING VEGETABLES WITH BUCKWHEAT

Serves 4

1 cup buckwheat
3 spring onions (quartered)
1 lb snap peas
1 lb sweet petite pepper medley
1 bunch white asparagus
6 oz. feta cheese
4 tablespoons extra virgin olive oil
cream of balsamic
salt and pepper

Sweet peppers: Preheat oven to 350ºF. Drizzle peppers with one tablespoon of olive oil and place in an oven safe sheet. Bake until tender and slightly browned (about 30 minutes).

Buckwheat: Put buckwheat and two cups of water in a medium saucepan, bring to a boil over high heat, reduce heat to low, cover and simmer for 10 minutes. Drain and rinse over cold water.

Snap peas and spring onions: Heat a skillet or wok over high heat, add one tablespoon of olive oil, snap peas and spring onions. Cook over medium heat stirring occasionally until tender, about 8-10 minutes. Season with salt and pepper.

White asparagus: Peel the bottom two-thirds of each spear. Boil asparagus in salted water until tender (about 8-10 minutes)

Assemble buckwheat, veggies and feta cheese on a plate or bowl and drizzle with remaining 3 tablespoons of olive oil and cream of balsamic. Season with salt and pepper to taste.

Serve warm or room temperature.

Enjoy!

Crab, Mango and Avocado Salad with Blood Orange Dressing

2015-04-01T17:03:00.000-07:00

Here is a super easy to make salad, all you have to do is gather the ingredients, chop and shake your vinaigrette. This salad is colorful and very fresh; the vinaigrette is light and bright. I used curly endive because its bitter taste pairs really well with the sweet flavors of mango and avocado and the tangy vinaigrette.

It is very important to use a good quality crab for this salad: jumbo lump crabmeat will do very well. I know it is expensive but really worth it when crab is the absolute star of the salad.

Blood oranges are in season from December to May so you still have time to make this great vinaigrette! There are plenty of inexpensive Mexican mangoes in grocery stores right now, they are super sweet when ripe. And avocados have become a year-round staple!

CRAB, MANGO AND AVOCADO SALAD WITH BLOOD ORANGE DRESSING

Serves 4

1 head of curly endive (washed and chopped)

1 avocado (peeled and cubed)

1 mango (peeled and cubed)

3-4 hearts of palm (sliced)

8 oz. jumbo lump crabmeat

For the vinaigrette:

juice of 2 blood oranges

juice of 1/2 lime

2 teaspoon Dijon mustard

2 teaspoons honey

1 tablespoon sherry vinegar

4 tablespoons extra virgin olive oil

salt and pepper to taste

Place curly endive in the bottom of a bowl. Add avocado, mango, hearts of palm and crab.

In a medium bowl whisk together juices, mustard, honey, vinegar; slowly whisk in olive oil in a steady stream until combined; add salt and pepper to taste. If you prefer you can put all the vinaigrette ingredients in a jar with lid and shake it vigorously.

Pour vinaigrette over salad and serve right away.

Enjoy!

Cardoon in Marcona Almond Sauce

2015-03-27T16:25:00.000-07:00

The cardoon is a thistle-like plant in the same family as the artichoke. It is a flowering plant characterized by leaves with sharp prickles all over. Cardoon is native to the Mediterranean countries where it has been cultivated since ancient times. It is considered by some an invasive weed and by others a culinary delight!

Cardoons are only edible when cooked. I like to boil them for 20 minutes before pairing them with the right sauce.

In Spain and Portugal the flower buds are used in cheese making: the pistils are used as a vegetable rennet in the making of some cheeses like the Torta del Casar.

Because of their seasonality, usually harvested from November to February, cardoons are a staple of the Christmas dinner in Spain and Italy.

It is not easy to find cardoon nowadays, that is why every time I see cardoons in the store I buy them. If you love vegetables it is really worth it to try. Its unique flavor and texture pairs really well with shrimp and clams. Today I am making the vegetarian version with Marcona almonds, the gourmet almond from Spain.

CARDOON IN MARCONA ALMOND SAUCE

Serves 4

2 medium cardoon bunches
2 tablespoons extra virgin olive oil
1/3 cup marcona almonds
1/2 cup parsley
1 shallot (minced)
2 garlic cloves (skin-on)
1 teaspoon all-purpose flour

Peel and cut the cardoons: Using disposable gloves, trim off any leaves or thorns and peel the stalks with a vegetable peeler to remove fibers. Because cardoons will discolor when cut, place cut pieces in cold water with a splash of lemon juice to keep them from turning brown. Cut the cardoons in half lengthwise and then cut them in 2-inch pieces crosswise.

Boil the cardoon: Fill a large pan with water and bring to a boil. Add salt and cardoon. Boil over medium heat until tender (about 20 minutes). Reserve 1 cup of cooking water. Drain, do not rinse and reserve.

Prepare the sauce: Heat a deep sauté pan over medium heat, add 2 tablespoons of olive oil, garlic cloves and shallots. Cook for 2 minutes.
In a mortar and pestle add garlic cloves (peeled), almonds and parsley. Crush and grind into a fine paste. Transfer almond paste to sauté pan and cook over medium-low heat stirring often for 3-4 minutes. Add flour and cook 1 more minute. Add 3/4 cup of reserved cooking water and cook for 2 more minutes. Season with salt and pepper.

Assemble: Add cooked cardoon to almond sauce and cook for 1-2 minutes.

Enjoy!

Frittata with Asparagus, Scallions, Shiitaki Mushrooms and Fontina Cheese

2015-03-27T14:37:00.001-07:00

Frittata is an egg based dish similar to an omelette or crustless quiche enriched with veggies, cheese and dairy. It is delicious hot or cold, for breakfast, brunch, lunch or dinner. It is a low-difficulty dish and all the equipment you will need is one skillet that will go from the stovetop to the oven.
In this frittata I am using spring vegetables together with crème fraîche and Fontina cheese. You may substitute the veggies or the dairy for the ones you have handy.

Tips: It is important to use the right pan. You will need an oven-safe non-stick skillet since your frittata will finish cooking in the oven. I used a 12 inch skillet; however, if you are using a smaller pan your frittata will be thicker and might take longer to cook. On the contrary, if you are making a smaller frittata it will cook quicker, just keep an eye on it.

The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges start to sit, the eggs will finish cooking evenly.

Never overcook your frittata. Check your frittata 5 minutes before it is supposed to be done. Frittata should be trembling and barely set.

For a crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

FRITTATA WITH ASPARAGUS, SCALLIONS, SHIITAKI MUSHROOMS AND FONTINA CHEESE

Serves 4-6

3 tablespoons extra virgin olive oil
10-12 shiitaki mushrooms (sliced)
1 bunch green asparagus (sliced)
2 bunches scallions (sliced)
8 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons flat-leaf parsley (chopped)
3/4 cup Fontina cheese (shredded)
Salt and pepper

Preheat oven to 350ºF. Heat 1 tablespoon of olive oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add mushrooms and cook for 4 minutes stirring occasionally; transfer to plate.
Add one tablespoon of olive oil and cook asparagus and scallions over medium heat stirring often until tender (about 6 minutes). Add mushrooms to the pan. Season with salt and pepper.

Meanwhile whisk eggs, crème fraîche, parsley and 1/2 cup of shredded Fontina in a large bowl. Season with salt and pepper.

Add remaining 1 tablespoon of olive oil to the pan and pour the egg mixture over veggies, shaking the pan to evenly distribute mixture. Reduce heat to low and simmer, without stirring, until edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup Fontina over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, about 20 minutes.

Enjoy!

Salmon and Arugula Sandwich Wrap

2015-03-23T19:30:00.000-07:00

This is a super easy, fuss-free sandwich wrap for lunch. I like it because it is super easy to make and very healthy; I find it a great choice for a lunchbox! I like to add arugula in micro-greens form which has a peppery flavor that pairs very well with the marinated salmon. In case you are wondering what micro-greens are, they are tiny vegetables that are smaller than baby greens and are harvested later than sprouts. You can find many types of micro-greens today like, basil, broccoli, cabbage, celery, kale, etc... It is rumored that they pack higher level of nutrients than their adult versions.

SALMON AND ARUGULA SANDWICH WRAP

Makes one wrap

1 whole wheat sandwich wrap
3 slices of cured salmon (about 3 oz.)
1 tablespoon sour cream
1/2 teaspoon of powdered horseradish (wasabi)
1/2 avocado (thinly sliced)
1/2 cup of micro-greens arugula

Place wrap in a cutting board. Mix sour cream and wasabi and spread the wrap leaving a 1-inch border. Continue to add a layer of salmon, avocado and arugula. Fold two sides of wrap over filing, then roll tightly ending seam side down. Slice in half.

Torrijas (Spanish Style French Toast)

2015-03-22T17:16:00.000-07:00

Torrija is a traditional dessert of Lent and Holy Week in Spain. It was born a long time ago as a way to make good use of bread that was no longer fresh. Paradoxically, today we buy a special bread to make torrijas.

As with French Toasts, a slice of bread is soaked in milk, dipped in egg and fried in olive oil. It is then topped with cinnamon and sugar or with honey. There are many variations of torrijas like the ones that are soaked in wine instead of milk.

The typical bread used would be a French-style baguette, however sweeter breads can be used like challah or brioche. In my recipe I am using challah bread, a Jewish braided bread, since it is sweet and has a soft crust.

Torrijas should be eaten at room temperature as a dessert, breakfast or simply as a snack with a coffee or tea. They are at their best the same day you make them, but if you have any leftovers they would be great the next day too.

The best part is I only make them around this time of the year, once Holy Week is over my family has to wait one more year to eat torrijas, it is a long wait for my kids!!

TORRIJAS (SPANISH STYLE FRENCH TOAST)

Serves 6

3/4 of a challah bread
4 cups whole milk
4 tablespoons sugar
zest of one lemon
1/2 cup extra virgin olive oil
2 eggs (beaten)

Sprinkle with:
3 tablespoons sugar
1/2 teaspoon cinnamon
or
honey

Cut the challah bread in half lengthwise, then slice each half in 1-inch wide pieces. Put the sliced bread in one single layer in a deep pan. I use about 3/4 of one challah bread since that yields enough torrijas. If you are making the entire challah, you should add 1 more cup of milk and one more tablespoon of sugar for the milk.

In a deep pan heat the milk, sugar and lemon zest. When the milk is about to boil pour over the sliced bread and let stand for about 1 hour.

In a deep sauté pan heat the olive oil. Dip the bread in the egg and cook over medium heat until golden brown flipping once (about 1 minute on each side).

Stir together sugar and cinnamon. Transfer to a serving platter and immediately sprinkle with the sugar-cinnamon mixture or with honey.

Enjoy!

Piquillo Peppers Filled with Halibut and Shrimp

2015-03-21T15:27:00.002-07:00

These stuffed piquillo peppers are a must if you are having a tapas party. Piquillo peppers are often stuffed with meat, seafood or veggies and served as tapas in Spain. If you need more tapas recipes, please take a look at my other posts:

Spanish Omelette
Tuna in Escabeche
Curried Meatballs with Basmati Rice, Raisins and Pine Nuts

Long time ago, Columbus brought the first peppers to Europe from South America. These peppers, once planted in Spain, developed their own characteristics and turned into native Spanish varieties.
The name piquillo means "little beak", as this small red peppers are shaped like the beak of a bird. The peppers are about 3 to 4 inches long and about 1 inch wide narrowing to a slightly curved point at the end.

Traditionally piquillo peppers are grown in Northern Spain and are hand picked and roasted over open fires. The peppers are then peeled and de-seeded by hand and packed in their own juices into jars or cans for sale. They are bright red and have a sweet and tangy flavor; they are very tender, yet firm. Piquillo peppers can be prepared in a variety of ways: in salads, as a side dish, in sauces or stuffed with meat, seafood or veggies.

For best quality piquillo peppers look for the Designation of Origin "Lodosa". Lodosa is a village in Navarra, Spain, where the peppers are hand picked only once a year from September to November. They are produced almost entirely by hand using no chemicals in the roasting or peeling process.

You can purchase piquillo peppers in gourmet stores in the US. If you prefer to buy them online, here are a couple of choices:

Piquillo peppers from Spain

Organic piquillo peppers from Spain

Piquillo peppers from Lodosa, Spain (Designation of Origin) Best quality

Make sure to buy whole peppers, not the sliced kind. Reserve broken peppers that cannot be stuffed for the sauce we will be making to accompany the stuffed peppers.

PIQUILLO PEPPERS FILLED WITH HALIBUT AND SHRIMP

Serves 6 (about 20 stuffed peppers)

25-30 whole piquillo peppers
2 cups whole milk (warm)
3/4 cup all purpose flour (divided: 1/2 cup for the filling; 1/4 cup for the batter)
1/2 stick butter
2 shallots (minced and divided 1/2 for the filling and 1/2 for the sauce)
1 lb shrimp (peeled, deveined and finely chopped)
1/2 lb halibut
grated nutmeg
1/2 cup plus 4 tablespoons extra virgin olive oil
2 eggs (beaten)
2 tablespoons tomato sauce
3 tablespoons creme fraiche
salt

Prepare the filling: Heat a deep sauté pan add 2 tablespoons of olive oil and shallots, cook over medium heat for 2 minutes. Add chopped shrimp and halibut in one piece. Cook over medium heat stirring occasionally until shrimp is cooked through (about 4 minutes). Remove shrimp and reserve. Flip halibut and cook for 3 more minutes; start to break halibut with a spatula and cook until well done. Transfer to a bowl and reserve.

Prepare bechamel sauce: Using the same pan, melt the butter and 1 tablespoon of olive oil. Stir 1/2 cup of flour until smooth. Continue stirring and cook over low heat for 2 minutes. Increase heat to medium and gradually add the milk whisking constantly until well incorporated and thickened; cook for two more minutes stirring constantly. Season with salt and grated nutmeg. Add the halibut-shrimp mix and stir to combine.

Stuff the piquillo peppers: Select 20 peppers; carefully spread them open and spoon shrimp filling into them.

Hold pepper like this to easily spoon shrimp filling into it.

Batter and fry peppers: Place remaining 1/4 cup of flour and two beaten eggs in two shallow bowls. Heat 1/2 cup olive oil in a skillet over medium heat. Dredge the stuffed pepper in flour, roll in beaten egg and fry, turning once, until lightly golden brown (about 1 minute on each side). Transfer to a dish lined with paper towels to drain excess oil.

Prepare the sauce: Heat one tablespoon of olive oil in skillet, add shallots and cook over medium-low heat for 2 minutes. Add 5-8 piquillo peppers, its and the tomato sauce. Cook for 3 minutes. Transfer to a blender and add creme fraiche. Season with salt and pepper. Blend on low until smooth.

You can make the peppers and sauce ahead and then reheat in the oven or microwave when ready to eat. Serve with a dollop of sauce.

Enjoy!

Soba Noodles with Spring Vegetables and Teriyaki Sauce

2015-03-17T15:54:00.001-07:00

Soba noodles are made of buckwheat flour and can be prepared in various hot and cold dishes. Soba dishes are very popular in Japan, available from specialty restaurants to fast food places at railway stations. Soba noodles are available in dried form in U.S. supermarkets.

Contrary to its name, buckwheat is not related to wheat, nor it is a cereal grain. It is a fruit seed related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Therefore, it is both gluten-free and grain-free! Always check the packaging on soba noodles to make sure no other flours are added if you follow a 100% gluten or grain free diet.

Since spring is finally here, I prepared this dish with spring veggies and then added a homemade teriyaki sauce. This dish is extremely easy to make and will be ready in 20 minutes or less. Your homemade teriyaki sauce will take a little longer to cook, but you can make it ahead and refrigerate until ready to use.

SOBA NOODLES WITH SPRING VEGETABLES AND TERIYAKI SAUCE

Serves 4

For noodles with veggies: 1 tablespoon canola oil
2 garlic cloves (peeled and sliced)
5 slices fresh ginger
1 bunch green asparagus (washed and cut into 1-inch pieces)
2 bunches scallions (washed and cut into 1-inch pieces)
1/2 cup peas
8 oz. soba noodles

For teriyaki sauce:
1 cup mirin (Japanese rice wine)
1 cup packed light brown sugar
1 cup soy sauce

Cook noodles in a pot of salted water until just tender but still firm to bite, about 8 minutes. Drain and rinse noodles under cold water. Drain well.

Heat a deep sauté pan or wok over high heat and add canola oil, ginger and garlic. Cook for 1-2 minutes until garlic is golden brown; remove using a slotted spoon; reserve garlic and discard ginger.

Add asparagus, scallions and peas and cook over medium-high heat until tender (about 4 minutes). Season to taste with salt.

Add cooked noodles and toss to combine. Transfer to a bowl and add teriyaki sauce.

For the teriyaki sauce: Combine all ingredients in a small sauce pan, bring to a boil and gently simmer, stirring occasionally until slightly thickened (about 40 minutes). Let cool.

Enjoy!!

Sour Cream Coffee Cake

2015-03-15T18:43:00.000-07:00

This moist and tender cake makes a perfect breakfast, brunch or even dessert. Enjoy with a cup of coffee, tea or hot chocolate. It has a cinnamon, brown sugar and walnut layer running through the cake and streusel on top. It takes 5 minutes to prepare and the rest is oven time.

SOUR CREAM COFFEE CAKE

For the streusel:
1/2 cup of packed brown sugar
1/2 cup of chopped walnuts (optional)
2 teaspoons of ground cinnamon

For the cake:
1 cup granulated sugar
8 tablespoons (1 stick) of butter (room temperature)
2 egg whites
1 cup sour cream
1 teaspoon pure vanilla extract
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 300ºF.

Combine the brown sugar, chopped walnuts and cinnamon and set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until creamy and well blended (about 5 minutes). Add egg whites, 1 at a time, then add the vanilla and sour cream.

In a different bowl combine flour, baking powder, baking soda and salt.

Gradually add flour mixture to sugar mixture until just combined; do not over mix.

Grease an 8-inch square baking pan. Spread half of batter in the pan, sprinkle half of the walnut streusel over batter. Spread the rest of the batter over streusel. Top with remaining streusel.

Bake for 30-35 minutes until a cake tester comes out clean.

Let cool on a wire rack.

Enjoy!

Spanish Omelette (a.k.a. Tortilla de Patatas)

2015-03-11T19:13:00.000-07:00

If you have ever been to Spain you have for sure tried the Tortilla de Patatas (Spanish Omelette); you can find it in every restaurant, tapas bar, supermarket, even at fast food places. It is really popular in Spain and I apologize to all my Spanish friends for posting this recipe since everyone in Spain knows how to make a Spanish Omelette. But here in the U.S. I have been asked for the recipe many times. It is really easy to make and I usually make it when I haven't been to the grocery store and have nothing in the fridge. There are always potatoes, onions, eggs and olive oil at a Spanish house, those are true staples of the Spanish cuisine.

Also, if you want to have a tapas party this will be the first step. There is no tapas party without a good tortilla. You can cut the tortilla in cubes, put a toothpick on each tortilla cube and have everyone pick their own piece; it will last only a few minutes! You can also cut the tortilla in small triangles and put it on top of a slice of baguette, which is called a "pincho de tortilla".

To cook the tortilla, the potatoes and onions are slowly cooked in lots of olive oil. There will be plenty of olive oil left, but don't worry, you can reuse it when you make another tortilla.

Tips: The most important gadget you should have to make the tortilla is a good nonstick skillet that distributes heat evenly; otherwise you might end up with a tortilla with runny eggs on one side and cooked through on the other side.

I like to add the egg-potato mixture to the skillet when the olive oil is hot, then reduce heat to low; do the same when you flip the tortilla.

The best way to enjoy your tortilla is at room temperature with a crusty baguette; you can also add a side of salad for a quick lunch.

SPANISH OMELETTE (A.K.A. TORTILLA DE PATATAS)

Serves 4

6 medium russet potatoes or 3 large russet potatoes (peeled and thinly sliced)
1 large onion (chopped)
2 cups of extra virgin olive oil
8 eggs (beaten)
salt

Peel the potatoes and slice thinly; chop the onion.

Heat olive oil in a large deep nonstick skillet over medium-high heat. Add potatoes and onions and stir to coat potatoes with oil. When oil begins to bubble reduce heat to medium-low and cook, turning frequently until potatoes are tender but not browned (about 20-25 minutes depending on how thin you sliced the potatoes).

Using a slotted spoon drain and transfer potatoes and onions to a bowl; let cool down for a few minutes. Add eggs (beaten) and salt to taste and stir to combine. You will have about 1 cup of leftover olive oil which you can use for your next tortilla.

If this is the first time you are making a tortilla, I would suggest you divide your potatoes in half and combine with 4 eggs each half. Following the next steps you can make two small tortillas instead of one large tortilla. It will be easier to flip; you will need a medium skillet.

Heat 1/2 tablespoon of remaining olive oil in a large deep nonstick skillet over high heat (it is important that the skillet distributes heat evenly for best results). Pour the egg mixture into the skillet and reduce heat to low. Cook for 2 minutes.

Invert a plate (same size or larger than the skillet) over the skillet. Using oven mitts hold plate firmly over skillet and flip, releasing tortilla onto plate. Add 1/2 tablespoon of olive oil to skillet and heat over high heat. Gently slide the tortilla back into the pan, reduce heat to low and cook for another 2 minutes. Again, invert a plate over the skillet and flip to transfer tortilla to the serving plate.

Invert a large plate over the skillet to flip tortilla

Finished tortilla

Enjoy!

Bistro Bacon & Egg Salad

2015-03-09T13:20:00.000-07:00

This classic French bistro salad is a perfect light and quick meal. Thick-cut bacon and a poached egg turn a quick salad into a supper.

BISTRO BACON & EGG SALAD

Serves 4

4 thick-cut bacon slices (cut crosswise in thin strips)

1 shallot (finely chopped)

2 tablespoons of red wine or sherry vinegar

2 tablespoons of white vinegar

2 tablespoons of extra virgin olive oil

1 head of frisee salad (washed and chopped)

1/2 day old baguette (cubed into bite-size pieces) plus 3 tablespoon of olive oil for croutons
4-8 eggs

Salt and pepper

Vinaigrette: Place bacon in a cold sauté pan and heat over medium heat until crisp. Add shallots and sauté for 1-2 minutes. Remove from heat and allow to cool down for a couple of minutes. Add 2 tablespoons of vinegar and scrape up any brown bits clinging to the pan. Add olive oil and season with salt and freshly ground pepper.

Poach eggs: Fill a large, heavy, shallow pan with 3 inches of water and bring to a boil over medium heat. Reduce heat to very low and add 2 tablespoons of white vinegar to water.

Crack each egg into a small bowl and slide into the poaching water. Cook until the egg whites turn white and the yolks begin to cook, about 4 minutes. Remove egg with a slotted spoon and drain excess water.

Croutons: Preheat oven to 375ºF. Toss bread and oil in a large bowl. Season with salt and pepper. Place bread on a parchment-lined oven sheet. Bake for about 10 minutes or until golden brown and crispy.

Assemble salad: Arrange 4 individual bowls. Toss frisee salad and vinaigrette in each individual bowl. Add egg and croutons.

Enjoy!

Creamy Sunchoke Soup

2015-03-07T16:04:00.000-08:00

We still have time for one more soup before the weather gets better in Chicago!

Sunchokes, also known as Jerusalem Artichokes, are neither an artichoke nor do they come from Jerusalem. They are a species of sunflower native to North America. Jerusalem artichokes were first cultivated by Native Americans before the arrival of the Europeans.
The flower of the sunchoke plant is yellow and the tubers (edible part of the plant) is elongated an uneven.
The flavor of sunchokes resembles the artichoke and cardoon, sweet and nutty. It is now one of my favorite veggies for its versatility and delicate flavor. You can roast, boil, sauté them or simply slice and eat raw. Also, they have many health benefits and are recommended as a potato substitute for diabetics.

Try this soup, I promise you will not regret it and will add it to your easy-to-make delicious
soups!

CREAMY SUNCHOKE SOUP

Serves 4

1 lb Sunchokes (peeled and cubed)
1 sunchoke (to garnish) (peeled and sliced)
1 large shallot (chopped)
1 yukon gold potato (peeled and cubed)
4 tablespoons butter
4 tablespoons of extra virgin olive oil
3 cups of vegetable stock
red pepper

Heat butter and 1 tablespoon of olive oil in a large pot over medium heat and add shallots. Cook for 2-3 minutes and add sunchokes and potatoes. Cook for 2 minutes and add vegetable stock. Bring to a boil and cook covered over low heat for 30 minutes.
Transfer to blender, season with salt and blend until creamy.

Serve warm in individual bowls and garnish with freshly ground red pepper and fried sunchokes.
To fry sunchokes, heat 3 tablespoons of olive oil in a sauté pan over high heat. Add thinly sliced sunchokes and cook over medium heat until golden brown and crispy. Transfer to a paper towel and season with salt.

Enjoy!

Tuna in Escabeche

2015-03-06T18:25:00.002-08:00

Escabeche is a method used to preserve foods consisting in cooking in a vinegar stew. Long before there were modern methods to preserve food, escabeche was widely used in Spain. It originally came from the Muslim occupation that took place in Spain during eight centuries. Nowadays it is widely used in Spain and South America to cook vegetables, fish or meat. The main ingredients used for escabeche are vinegar and olive oil. Vinegar allows to control the growth of bacteria hence preserving the food.

You can use the same method used in this recipe to cook other foods, some of my favorites are: turkey breast, mussels, partridge or sardines.

Tip: Cook tuna over the lowest heat possible for a juicy fish.

TUNA IN ESCABECHE

Serves 4

2 lb tuna (in one piece)
1/2 cup red wine or sherry vinegar
1 cup extra virgin olive oil
1/2 cup of water
1 tablespoon black peppercorns
2 sprigs of thyme
4 garlic cloves (skin on)
2 bay leaves
1 onion (peeled and chopped)
3 carrots (peeled and chopped)

In a large pan put the olive oil, water, peppercorns, garlic, bay leaves, thyme, onions and carrots. Bring to a boil, cover and cook over medium heat for 10 minutes. Add the vinegar and cook for another minute.

Season the tuna with salt and transfer to the vinegar mix. Simmer, covered, over very low heat until cooked through or slightly pink (about 30-35 minutes).

Let cool down in its "escabeche". Serve at room temperature in 1 inch slices with the escabeche and a salad.

Enjoy!

French Onion Soup

2015-03-05T06:40:00.001-08:00

It is still winter in Chicago and a soup is always welcome at my house. This traditional French soup is an inexpensive way to give your family a treat and warm them up after a cold winter day. This is a soup with very simple ingredients, but if you follow my advice you can have one of the best French onion soups. I have two secrets when making French onion soup. The first one is browning the beef bones in the oven before making the beef stock. By browning the bones first, you will get a dark broth with a robust flavor, perfect for the soup. The second one is to caramelize your onions with butter. You will have to be patient while caramelizing the onions, it takes time (about 1/2 hour) but it gives your soup a great sweet flavor, dark color and consistency. You can make the broth and caramelize your onions ahead of time and when its time to serve you will only have to arrange the soup in the individual bowls, top it with toasted bread and gruyere cheese and broil it.

FRENCH ONION SOUP

Serves 4

For the beef stock:
2 and 1/2 lbs. beef bones
2 carrots (chopped)
1 celery stick (chopped)
1 onion (quartered)
4 quarts of water

For the soup:
4 tablespoons butter
1 tablespoon extra virgin olive oil
2 large onions (sliced)
1/2 cup of dry white wine
2 teaspoons of all purpose flour
4 cups of beef stock
8 slices of toasted bread
1 cup grated gruyere cheese

Start by making the beef broth: Preheat oven to 500ºF; place beef bones in an oven-safe pan and bake for 15 minutes or until well browned.
Transfer browned beef bones to a large pot and add carrots, onion, celery and water. Bring to a boil and cook covered over medium heat for one hour.
Discard beef bones and vegetables and strain the broth through a fine mesh sieve. If you refrigerate your broth the fat will solidify at the top, you can then remove the fat and will have a fat-free broth.

Browned beef bones

Ingredients for beef stock

Continue by caramelizing the onions: In a Dutch oven melt the butter with the olive oil and add onions. Cook the onions over medium heat stirring occasionally until very soft and caramelized (about 35 minutes).

Caramelized onions

Add dry white wine to deglaze the pan and cook over medium heat until wine has been absorbed (about 1-2 minutes).

Add flour, stir and cook for another minute. Add 4 cups of beef stock and bring to a boil, cook for 5 minutes over medium-low heat. Season with salt and lots of fresh ground pepper.

Prepare 4 individual bowls:

1. Fill with onions-broth mixture
2. Add 2 slices of toasted bread to each bowl
3. Top with grated gruyere cheese
4. Preheat oven to broil and cook a couple of minutes until cheese has melted and browned.

Enjoy!

Natillas (Vanilla-Lemon Custard)

2015-03-02T08:15:00.001-08:00

Natillas is a very traditional Spanish dessert; you can find it in the menu of every restaurant in Spain, in the refrigerated section of every supermarket and in every home. It is a custard dish made with milk, eggs, vanilla bean and lemon zest and it is traditionally served with cinnamon on top. It differs from the custard used in French cuisine for crème brûlée since its consistency is much lighter.
I find it an easy dessert to make and if there are children around they will lick the bowls until clean. It is packed with calcium and it is gluten-free!

Tips: You will get a richer custard if you use either whole milk or 2% milk.
You need to constantly stir your custard while it is over the heat or it will become lumpy and the result will be terrible. Never let your custard boil or it will also get lumpy.
You will have to cut the vanilla bean in half lengthwise, then scratch inside with the tip of a knife to get all the seeds out and into the milk. If you cannot find fresh vanilla bean, you can substitute for 1 teaspoon of pure vanilla extract.

NATILLAS (VANILLA-LEMON CUSTARD)

5 egg yolks
3/4 cup sugar
5 cups milk (whole milk or 2% preferred)
2 tablespoons cornstarch
1 vanilla bean
zest of one lemon
ground cinnamon

Place milk, lemon zest and vanilla bean (cut in half lengthwise) in a saucepan and heat at medium-low until about to boil. Do not let milk boil, separate from heat and cover pan; let rest for 5 minutes to infuse vanilla and lemon flavors.

Before heating

After heating; cover and let rest for 5 minutes to infuse flavors

In a heavy bottomed pan add egg yolks and sugar and whisk for about 5 minutes until pale yellow. Add corn starch and mix well.

Whisk egg yolks and sugar until pale yellow, then add cornstarch whisk again

Remove and discard lemon zest and incorporate milk into egg-sugar mixture little by little.

Place custard over medium heat and stir constantly with a wooden spoon until custard begins to thicken and reaches desired consistency, about 2 and 1/2 minutes.

Immediately transfer to a glass or ceramic bowl or to individual bowls.

Let cool to room temperature and sprinkle some ground cinnamon when ready to eat.

Enjoy!

Tomatillo-Chilpotle Salsa

2015-02-27T11:48:00.000-08:00

I usually make this sauce when making Tacos con Carne Asada. You can also make it as a dipping sauce for tortilla chips (see photo below). It can also accompany any grilled meat or chicken, veggies, potatoes, etc... As you see it has many uses!

This sauce has a smoky and spicy flavor from the chilpotle pepper that combines perfectly with your tacos. Chilpotle or, more widely known in the US as chipotle, is a smoked jalapeño used in Mexican cooking. You can find it dried, powdered or canned. I am using the canned version for this recipe, which you can usually find in the international section of your grocery store.

Tomatillo is a fruit that resembles a green tomato. It grows in a paper-like husk that has to be removed before cooking. Tomatillos are a staple of Mexican cooking and you can easily find them in US supermarkets.

Tips: The spiciness in this sauce comes from the chilpotle. If you don't like your sauce spicy, you should remove all the seeds from the jalapeños and skip the chilpotle.

TOMATILLO-CHILPOTLE SALSA

2 tablespoons of extra virgin olive oil

1lb tomatillos (husks removed, rinsed and quartered)

1 medium tomato (quartered)

1 red onion (quartered)

2 jalapeños (seeds removed and cut in half lengthwise)

2 garlic cloves (peeled)

1-2 canned chilpotle peppers

2 tablespoons fresh cilantro (chopped)

salt

Preheat broiler to high. Place tomatillos, tomato, onion, jalapeños and garlic on a baking pan, add the olive oil and mix well. Place the baking pan in the oven on the top rack and cook until tender and slightly charred (about 25 minutes), turning the vegetables occasionally.

Ready to go in the oven

Vegetables are tender and slightly charred

Place the vegetables in a blender and pulse a few times until roughly blended. Stir in the cilantro and pulse again. Season with salt to taste.

Place salsa in an oven safe dish and bake at 450ºF with goat cheese for 10 minutes. Serve as an appetizer with tortilla chips.

Enjoy!

Tacos de Carne Asada with Caramelized Onions

2015-02-27T09:16:00.000-08:00

The only secret to this Mexican dish is to marinate your flank steak. I like to marinate mine for about 2 hours in the fridge and bring it to room temperature before grilling. A mix of acidic, sweet and spicy marinade is perfect for this type of meat and will bring a tender, flavorful and well browned steak. You can grill your flank steak in one piece which adds more convenience. For the tacos, flank steak should be sliced very thinly against the grain; it should be cooked rare or medium-rare. Well-done flank steak is dry and rubbery. Always remember to allow meat to rest for 5 minutes on a cutting board before carving. Finally, don't worry if you have leftovers from your grilled flank steak. You will be able to use it in sandwiches, salads, more tacos the next day or just eat them straight out of the fridge with mustard.

The queen of this taco is the sauce, spicy and smoky, yields an incredible flavor to this dish. You can find the recipe to make the Tomatillo-Chipotle Salsa here.

You can add whatever garnishes you like to your taco, including avocado, guacamole, queso fresco, micro greens, cilantro leaves, Mexican crema or sour cream, lime wedges, etc...

To warm your tortillas you will need to:

1. Preheat skillet or pan and warm one tortilla at a time; or
2. Place 6 tortillas in the microwave separated by a damp paper towel and heat for 30 to 40 seconds.

TACOS DE CARNE ASADA

Serves 4

2 lbs flank steak
Juice of 1/2 lemon
Juice of 1 lime
Juice of 1/2 orange
2 garlic cloves (crushed)
1 red onion (sliced)
1/2 cup tequila
1/4 teaspoon tabasco
3 tablespoons of extra virgin olive oil
Salt and pepper to taste

12 corn tortillas (warmed)

Garnish with: queso fresco, avocado, guacamole, micro greens, cilantro, sour cream, lime.

Marinate and cook flank steak: Place meat in a shallow dish and add juice of lemon, lime, orange, the garlic cloves, red onion, tequila and tabasco. Cover and refrigerate for 1-2 hours.

Bring meat to room temperature. (While meat comes to room temperature you can start cooking the caramelized red onions -see below-) When ready to grill, pat dry meat with a paper towel and brush with 2 tablespoons of olive oil.

Heat a grill pan over high. Grill the steak over medium-high heat for about 4 minutes. Flip and continue cooking for another 3-4 minutes. Season with salt and pepper.

Allow meat to rest for 5 minutes on a cutting board. Slice very thinly across the grain.

Cook the caramelized red onions: Heat a pan over high-medium and add 1 tablespoon of olive oil. Add red onions from your marinade and reserve liquid. Cook onions for 10 minutes stirring occasionally, then add reserved liquid and cook over high until liquid has completely absorbed.

Place meat in warm tortillas and serve with caramelized red onions, Tomatillo-Chilpotle Salsa and other garnishes.

Enjoy!

Tomatillo-Chipotle Salsa

Pasta with Broccoletti, Red Onion, Sausage and Cherry Tomatoes

2015-02-25T13:45:00.000-08:00

Today I am making an easy pasta, perfect for any weekday night when everyone is in a rush! I am using broccoletti, a vegetable very similar to broccoli, but smaller and very sweet. Broccoletti is a hybrid vegetable between broccoli and gai lan or Asian broccoli. To me, the stem resembles the taste of green asparagus while the florets have broccoli notes. It is really tender and cooks very fast. You probably did not grow up eating broccoletti, the reason being it is a new vegetable that has been in the market since the 90s. Nowadays you can find broccoletti in every grocery store in the US.

Tips: Always cook your pasta al dente and reserve some of the pasta boiling water in case you need to add it to your sauce.
You can substitute cherry tomatoes for sun dried tomatoes. You can substitute broccoletti for broccoli.
If you buy sausages, cut and discard the casing; you will only need the meat for this recipe.

PASTA WITH BROCCOLETTI, RED ONION, SAUSAGE AND CHERRY TOMATOES

Serves 5

1lb spaghetti or other pasta
1/2 cup of grated Parmesan
2 tablespoons extra virgin olive oil
1lb broccoletti (washed and chopped into bite-size pieces)
1lb Italian sausage meat
1 red onion (sliced)
15-20 cherry tomatoes
salt and pepper

Ingredients

Bring a large pot of salted water to a boil.

In the meantime prepare the sauce. Heat a large deep pan over high heat and add olive oil and Italian sausage. Sauté the sausage meat breaking up with a spoon until browned (about 4 minutes). Reduce heat to medium and add the onions and broccoletti. Sauté stirring occasionally for about 3-4 minutes. Add cherry tomatoes and cook for another 3-4 minutes.

Boil the pasta until al dente according to package instructions and reserve 1/2 cup of starchy boiling water. Drain and do not rinse.

Toss the pasta in the sauce and add the 1/4 cup of reserved water and Parmesan. Season with salt and pepper.

Serve immediately!

Enjoy!

Spaghetti alla Carbonara

2015-02-09T20:31:00.001-08:00

This traditional Italian pasta dish is made with onions, bacon, Parmesan, eggs, salt and freshly ground pepper. It is a perfect weekday dinner for the entire family: you can have it on the table in 20 minutes or less and everyone will enjoy it!

SPAGHETTI ALLA CARBONARA

Serves 4

1 lb dry spaghetti
2-3 tablespoons of extra virgin olive oil
1 onion (chopped)
1/2 lb good quality bacon (chopped)
1 cup of grated Parmesan cheese
2 eggs (beaten)
salt and freshly ground pepper

Start by making the Carbonara Sauce: Heat a medium deep skillet over medium heat and add olive oil and onions; cook over medium-low heat until onions are translucent, about 12-15 minutes stirring occasionally.
Add bacon and continue cooking stirring frequently for another 9-10 minutes until bacon is cooked and browned.
Season with salt and freshly ground pepper and let cool.

In a large bowl beat the eggs well and add the grated Parmesan. When the bacon and onions have cooled down, transfer to the bowl containing the eggs-Parmesan mixture with a slotted spoon. You can choose to add all the remaining fat to your sauce or discard the same.

Boil the pasta: Bring a large pot of salted water to a boil, add pasta and stir; cook over high heat stirring occasionally following the package instructions (usually 8-10 minutes). Pasta should be tender yet al dente. Drain pasta and reserve 1/4 cup of the starchy boiling water.

Mix pasta and sauce: Immediately after draining the pasta, pour the spaghetti onto the carbonara sauce and mix thoroughly. Tip: You have to mix the pasta and sauce right away so that the heat of the pasta cooks the raw eggs. The eggs should thicken but not scramble.
Add 1/4 cup (or less) of the reserved water from boiling the pasta and mix.

Enjoy!

Pork Chops with Blackberry Chutney

2015-02-07T17:56:00.000-08:00

Chutney is a thick sauce of Indian origin that contains fruit, vinegar, sugar and spices. You can make chutney with your favorite fruit and, depending on the spices you use, it will be sweet or spicy. Chutneys are also great with cheese!

This is a very easy recipe that looks amazing. You need about 1/2 hour to make the chutney and cook the pork chops. You can even make the chutney ahead and refrigerate it; then leave the pork chops for the last minute.

PORK CHOPS WITH BLACKBERRY CHUTNEY

Serves 4

2 tablespoons of extra virgin olive oil
4 pork chops

1 package of blackberries (6 oz.)
1 tablespoon of extra virgin olive oil
1 shallot (minced)
1/2 cup (packed) brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 garlic clove (minced)
1 tablespoon of mustard seeds
2 teaspoons of grated peeled ginger
1 bay leaf
salt and pepper

Start by making the blackberry chutney: Heat the oil in a small saucepan over medium heat and add the shallots, cook until shallot begins to soften, about 2 minutes.
Add sugar, vinegar, water, garlic, mustard seeds, ginger and bay leaf. Bring to a boil and cook over high heat for 2 minutes.
Add washed blackberries, bring to a gentle boil, cover and simmer over low heat for 8 minutes.
Uncover and continue cooking over medium heat until juices have thickened, about 10-12 minutes.
Season with salt and freshly ground pepper.
Serve at room temperature.

Continue by cooking the pork chops: Heat a skillet over high heat and add olive oil and pork chops; cook over medium heat until golden brown (about 4-5 minutes on each side depending on thickness of pork chop) flipping once. Season with salt and pepper.

Serve the pork chop covered with the blackberry chutney.

Enjoy!!

Colorful Winter Citrus Salad with Walnuts

2015-02-06T13:06:00.001-08:00

Did you know that citrus are at their peak season? If you want to find the juiciest, sweetest, most flavorful citrus now is that time of the year. Gather all the different citrus you can find at your grocery store: blood oranges, tangelos, clementines, pink and white grapefruit, ugli fruit, cara cara oranges, regular oranges, kumquats, etc... They all have different flavors and colors, perfect to make a seasonal citrus salad topped with the peels from all of them and some more. I like to add the peel of limes and lemons to give it even more color.

You will have a very colorful, healthy (lots of Vitamin C), gluten-free, vegan and tasty dessert in 20 minutes.

COLORFUL WINTER CITRUS SALAD WITH WALNUTS

Serves 4

1 orange
1 cara cara orange
1 blood orange
1/2 pink grapefruit
1/2 white grapefruit
1 mineola tangelo
1 ugli fruit
3 clementines
8 kumquats

peel of 1 orange
peel of 1/2 pink grapefruit
peel of 1/2 lemon
peel of 1 lime

1 cup of water
1/2 cup of sugar
2 oz Grand Marnier (optional)

1/4 cup of walnuts

Start by zesting the citrus: using a vegetable peeler or knife remove the top layer of the orange, grapefruit, lemon and lime making sure not to remove the pith. Use a sharp knife to slice finely the peeled pieces.

Make the syrup: In a small pan put the water, sugar and sliced citrus peels. Bring to a boil and cook covered at low heat until the peels are soft, about 15 minutes. Add the Grand Marnier and cook at medium-high heat for another 1 or 2 minutes. Set aside and let cool.

Prepare the citrus: Peel and slice all your citrus and assemble in a large serving platter. Add citrus peels and syrup. Top with walnuts or your favorite nut.

Enjoy!

Minestrone Soup

2015-02-05T10:45:00.000-08:00

We need some warming up in Chicago after the last blizzard and subzero temperatures! This minestrone soup will do it! Plus it is a complete meal with vegetables, pasta and protein from red beans!

Did you know that you can use Parmesan rinds instead of throwing them away? I wondered for a long time what was the use of those Parmesan rinds that Whole Foods Market sells packed for $3 a box of 1/2 lb. Well, finally I found out you can make the best broth for Minestrone Soup, sauces for pasta, stews, etc... Next time, please save your Parmesan rinds in a Ziploc bag and freeze them until you have enough to make Parmesan broth! It will add so much flavor to all your dishes!

MINESTRONE SOUP

Serves 4

For the Parmesan Broth:

2 tablespoons of extra virgin olive oil
1 onion (quartered)
1 garlic head (cut in half)
2 sprigs of thyme
1 bay leave
1 bunch of parsley
1 teaspoon of black peppercorns
1 lb Parmesan rinds
1 cup of white wine
3 quarts of water

For the Soup:

2 tablespoons of extra virgin olive oil
2 leeks
3 celery ribs
3-4 carrots (if you have tricolor it will add more color to your soup)
1 bunch of green chard
1/2 cup of cooked red beans
1/2 cup of small size pasta

Start by making the Parmesan broth: Heat a large pot and add olive oil, onion, garlic, thyme, bay leave, parsley and black peppercorns. Sauté for 3 minutes until beginning to brown. Add white wine and cook for another minute, then add Parmesan rinds and water. Bring to a boil and cook covered at low heat for about 2 hours. Let cool and strain through a fine mesh sieve.

Continue making the soup: Chop your vegetables in small pieces. Heat a large pot and add olive oil, sauté leeks, celery, carrots and beans for a couple of minutes, then add 1 and 1/2 quarts of Parmesan broth, bring to a boil, cover and cook at low heat for 10 minutes. Add pasta and green chard and cook covered for another 10 minutes or until pasta is al dente. Add more Parmesan broth if you need to. Season with salt and pepper.

Eat right away before the pasta gets mushy!

Enjoy!