This is just lovely. After a night of watching Yotam Ottolenghi visit the Mediterranean and cook there on Youtube, I spent a day shopping and concieving of this salad.
For one serving:
Take a bowl and fill it with arugula. I used and somewhat peppery baby arugula, but a more mature spicier one would be even better. Slice one small tomato and arrange over the greens. If you want, add some sliced and quartered cucumber and a handful of kalamata olives for sheer perfection. Then crumble a fine Greek feta over top, preferably a sheep and goat milk variety. Sprinkle with pine nuts, about 1 or 2 Tablespoons. Drizzle with plenty of extra virgin olive oil and a touch of fine wine vinegar or lemon juice. Lastly, a hint of salt and plenty pepper.
This is excellent served with mussels cooked in a little white wine with plenty of garlic and parsley.
Also, if you enjoy travel cooking shows, Rick Stein has some nice ones that are posted on youtube such as French Odyssey.
Wednesday, January 7, 2015
Monday, January 5, 2015
Cauliflower Clam Chowder
A gluten free, low carb New England style clam chowder with plenty of flavor. Nice and chunky, but overall lighter tasting without the potatoes and flour thickener. If you don't have cajun seasoning or don't want to use it, maybe try a bay leaf, celery salt, and a little paprika and cayenne.
1 head of cauliflower, chopped and steamed for about 14 minutes
3 cans chopped clams, drained and the juice kept separate
1 red bell pepper, chopped
1 large onion, chopped
3-4 stalks celery, chopped small
2 tsp minced garlic
1.5 tsp cajun seasoning
1 T fresh thyme
2 T chopped fresh parsley
3 thick slices bacon, chopped (I used a thick sliced pepper bacon which was excellent)
5 cups water (approx.)
1 to 1.5 cups heavy cream
salt and pepper
In a soup pot, cook the chopped bacon until done over medium heat. Drain on paper towels. Leave most of the bacon grease in the pan, or all if desired, and add in the onions, peppers, and celery. Cook until quite soft, about 15 minutes. Add in the garlic and cajun seasoning, stir, and cook about 1 minute. Then add in the clam juice and water. Let come to a simmer. Meanwhile, take about 3 or 4 cups of cooked cauliflower (maybe about half the cauliflower) and purree in a blender or food processor with the heavy cream until nice and creamy like riccota. Then add it to the pot. When it is simmering, add in the rest of the cauliflower pieces, the fresh herbs, the reserved bacon, and the chopped clams. Simmer for about 5 to 7 minutes, allow to cool slightly and meld, taste and season with salt and pepper, then eat.
1 head of cauliflower, chopped and steamed for about 14 minutes
3 cans chopped clams, drained and the juice kept separate
1 red bell pepper, chopped
1 large onion, chopped
3-4 stalks celery, chopped small
2 tsp minced garlic
1.5 tsp cajun seasoning
1 T fresh thyme
2 T chopped fresh parsley
3 thick slices bacon, chopped (I used a thick sliced pepper bacon which was excellent)
5 cups water (approx.)
1 to 1.5 cups heavy cream
salt and pepper
In a soup pot, cook the chopped bacon until done over medium heat. Drain on paper towels. Leave most of the bacon grease in the pan, or all if desired, and add in the onions, peppers, and celery. Cook until quite soft, about 15 minutes. Add in the garlic and cajun seasoning, stir, and cook about 1 minute. Then add in the clam juice and water. Let come to a simmer. Meanwhile, take about 3 or 4 cups of cooked cauliflower (maybe about half the cauliflower) and purree in a blender or food processor with the heavy cream until nice and creamy like riccota. Then add it to the pot. When it is simmering, add in the rest of the cauliflower pieces, the fresh herbs, the reserved bacon, and the chopped clams. Simmer for about 5 to 7 minutes, allow to cool slightly and meld, taste and season with salt and pepper, then eat.
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