Photo credit: Wikipedia

My thoughts are with the people of Israel as they struggle to put an end to the daily bombings that have killed innocent Israelis and forced residents of the South to live in bomb shelters.

While it’s difficult to watch from afar, my hummus recipe makes me feel like I’m there in spirit…

Ingredients:

• 1 can – Chickpeas (15.5 oz)
• 5 cups – Water (enough to cover chickpeas when you cook them in the pot)
• 1 cup – Tahini paste
• 5 cloves – Garlic
• 1 cup – Lemon juice
• ½ tsp – Cumin
• ¼ tsp – Cayenne
• Salt and pepper to taste
• Olive oil for garnish
• Za’atar for garnish

Method:

1. Add chickpeas and water to a pot on medium-high heat – bring to a boil and reduce to a simmer
2. After simmering for approximately 10 minutes, drain water and place warm chickpeas in your blender
3. Add tahini, garlic, lemon juice, cumin, cayenne and salt and pepper
4. Blend mixture until smooth and creamy
5. Taste and adjust seasonings and/or texture (i.e. if you want it creamier, add more tahini)
6. Transfer mixture onto a plate. Using a spoon, create a well in the center. Add olive oil and za’atar (or cayenne) for garnish

I have held off on posting post-Sandy as I know that many of you have struggled with electricity and/or you’ve been busy trying to help those in need. But I’m getting the sense that you’re now ready… So whether it’s therapy or a way to comfort friends and family who can’t cook for themselves, let’s get back to cooking!

Speaking of comfort, who doesn’t love a meatball?!? Simple, easy to make-ahead and super versatile, they are the perfect comfort food.

MAKE YOUR OWN RECIPE

Here’s my recipe for Italian-style meatballs. Using this recipe as background on technique, how might you make your own recipe? How about you:

Vary your protein?

• Veal, pork, turkey, chicken and even eggplant are great substitutes

Diversify your flavors?

• For an Asian twist, add garlic, ginger, scallions, cilantro, soy sauce and sesame oil
• For a Swedish twist, add nutmeg, all-spice, butter/cream and serve with lingonberry sauce
• For a Hungarian twist, add caraway, paprika and roasted pepper\

You get the idea… Now, make your own recipes!

Meatballs

Ingredients:
½ – Onion, minced
4 – Garlic cloves, minced
1 – Egg
½ cup – Parmigiano-Reggiano, grated
1 tsp – Kosher salt
½ tsp – Ground black pepper
1 lb. – Ground beef
½ cup – Panko breadcrumbs

Method:
1. Combine onion, garlic, egg, cheese, salt and pepper in a large bowl
2. Mix in the meat with your hands – do not overmix
3. Add the panko
4. Once your mixture is a consistency that is still moist but allows you to use your hands to roll the meatballs, wash your hands in cold water to help prevent sticking when rolling
5. Form your meatballs
6. Gently place them in a simmering pot of your favorite tomato sauce, cover with a lid and simmer for 30 minutes (alternatively, saute the meatballs in a bit of oil OR bake your meatballs in a mini –muffin tin in a 350* oven until your thermometer reads 155*)

Fall weather makes me crave hot and comforting soups.

I know, I know… All my friends  in NY are laughing out loud as they read this. Fall in Miami?? Well, yes, the weather does change. And with Hurricane Sandy passing through the neighborhood, there’s definitely a chill in the air.

And the spices in this soup make me feel like I’ve been  wrapped in a cozy blanket.

MAKE YOUR OWN RECIPE

Using this recipe as background on the technique, how might you make your own recipe? How about you:

Incorporate more vegetables?

• Most any vegetable would work beautifully – mushrooms, squash, cauliflower, celery, pumpkin, etc…

Vary the beans?

• Red kidney beans, black beans, cannellini beans, garbanzo beans  – all terrific choices!

Add meat?

• Up the heartiness factor by adding shredded chicken, beef chunks or even bacon.

You get the idea… Now, make your own recipes!

TORTILLA SOUP RECIPE*

Ingredients:
• 1 tbsp – Olive oil
• 1 – Onion, diced
• 1 – Red pepper, diced
• 1 – Jalapeno, deseeded, deveined and diced
• 2 cups – Baby carrots
• 5 – Bay leaves
• 3 tbsp – Ground cumin
• 2 tbsp – Paprika
• 2 tbsp – Chili powder
• 1 tbsp – Ground coriander
• 1 tbsp – Ground oregano
• 2 tbsp – Tomato paste
• 1 tbsp – Butter
• 1 tbsp – Flour
• I can – Pinto beans, 15 oz. can (rinsed and drained)
• 3 cups – Frozen peas and/or corn
• 5 cups – Chicken stock
• Salt and pepper, to taste
• 1 – Lime
• 1 bag – Tortilla chips

Method:
1. Add oil to a large pot over medium-high heat
2. Add the onion, peppers and carrots with a dash of salt and pepper and the bay leaves, cumin, paprika, chili powder, coriander and oregano – cook until softened, reduced in volume and beginning to brown
3. Add tomato paste and mix it well into the mixture
4. Add the butter and flour and stir until well-combined
5. Stir in the peas/corn and beans
6. Add salt and pepper
7. Add the chicken stock and bring to a boil
8. Reduce to a simmer, cover the pot and simmer for a minimum of 30 minutes, stirring occasionally
9. Taste and adjust seasoning– add more salt/pepper, add chile sauce if you like it spicier
10. Serve with a squeeze of lime juice and a small handful of tortilla chips

* For extra depth in flavor, try making this in a High Pressure cooker!

Every once in a while, a friend will call to say she’s “stopping by for a coffee”.

Or, alternatively, I might invite friends for a very impromptu brunch. In both cases, I used to need to run out to buy something to serve…

Now, I simply make Scones!

Filling and very impressive-looking, Scones are simple to make and can be used for both sweet and savory. For example, Chocolate Chip Scones are the perfect accompaniment for that coffee date, while Dill & Cheddar Scones elevate your scrambled eggs into a true brunch meal. Once you learn the technique for how to make these Scones, you can use any filling you like.

While my recipe for Chocolate Chip Scones is below, here’s what you need to know about the technique:

• All your ingredients need to be very cold. After dicing your butter, put it back into the refrigerator to chill before incorporating it into the recipe.
• Do not mix the ingredients – simply “fluff” by using your hands (with gloves) to scoop up from the bottom.
• To add the butter, use your hands to scoop the flour onto the butter and, with your fingertips, break the butter down into pea-sized pieces.
• You may not need to use all your liquid – add a bit, then add your filling and then add more liquid but keep watching the consistency. Once you have large lumps that can be brought together into one large “patty”, stop adding liquid.

MAKE YOUR OWN RECIPE

Now that you know the technique, what fillings might you use to make your own recipe?

FOR SWEET SCONES

• Fresh fruits such as strawberries, blueberries, raspberries and oranges are perfect
• Dried fruits such as raisins, cherries, apricots or cranberries add great chewiness
• Nuts such as hazelnuts or almonds increase their heartiness
• And flavorings such as maple syrup or espresso powder would make them extra special

FOR SAVORY SCONES

• Any sauteed vegetables such as mushrooms, shallots, peppers, asparagus or leeks would be great additions.
• Incorporating herbs such as chives, thyme, basil, rosemary or parsley would add another dimension of flavor
• Meaty bites of crisp bacon, prosciutto or chorizo would make them heartier
• And, of course, most any cheese would make them irresistible

You get the idea… Now, make your own recipes!

CHOCOLATE CHIP SCONES

DRY INGREDIENTS:

• 13 oz. –  AP flour
• 1.5 oz – Sugar
• .5 oz – Baking powder
• 1 tsp – Salt
• 6 oz – Butter (diced)
• Chocolate chips (to taste – I use approximately 1 cup but make them as rich as you like!)

LIQUID INGREDIENTS:

• 4 oz – Egg (1 whole plus yolks)
• 5 oz – Buttermilk or Heavy Cream

METHOD:

1. Preheat oven to 400*
2. Combine dry ingredients and by hand, cut in the butter until pea-sized
3. Add a bit of the liquid
4. Add the chocolate chips
5. Add more liquid until large lumps begin to form and you’re able to bring the dough together into one large “patty”- DO NOT OVERMIX
6. Cut into portion sizes
7. Brush each scones with a bit of the remaining liquid to help them brown
8. Bake on a parchment-lined baking sheet until golden brown (approximately 20 minutes)

Inexpensive, easy-to-find and super quick to cook, mussels can be a busy cook’s go-to solution for getting dinner on the table.

Below is my recipe for Mussels in a Coconut Broth, which I hope you’ll love. But once you learn the basics of how to handle mussels, you’ll see how versatile they are. Before you know it, you’ll be creating your own recipes with any number of flavorings.

Here’s what you need to know:

1. Always buy your mussels from a reputable vendor who stores them at 32-35* in their original sack (with holes in the containers or bags to allow oxygen to flow). Upon request, the vendor should also be able to show you the dated shellfish shipper’s tag.
2. At home, store your mussels in the refrigerator in an open container covered with a clean, damp cloth for a maximum of 2 days.
3. Before cooking, soak the mussels in water and 1 tbsp of salt for approximately 20 minutes to allow the mussels to release any sand/grit that is stored inside the shell. Then wash the mussels under cold running water, scrub the shells to remove any dirt and pull off the beard (the thread that is attached to the outside of the shell – simply pull it off with your fingers).
4. Inspect the mussels to ensure that all the shells are closed. If you find an open shell, gently tap it and it might close up. If it doesn’t, discard that mussel as it is dead.
5. In a large pot, saute your aromatics of choice (shallots, onions, leeks, garlic, etc…) in a bit of fat (oil, butter, bacon fat, etc…)
6. Add a liquid (stock, wine, liquor, etc…) and bring to a simmer
7. Stir in your mussels, cover the pot with a lid and cook for a few minutes until all the shells have opened. If you discover any that haven’t opened, discard them as they are dead.

MAKE YOUR OWN RECIPE

Now that you know how to work with mussels, how might you make your own recipe? How about you:

Substitute clams?

• Using the very same technique, you can make any kind of clams!!

Change up your your aromatics and liquids?

• Aromatics such as onions, shallots, scallions, leeks, garlic and chiles all work
• Any liquid works and each adds a different flavoring: beer, wine, liquor, chicken stock, tomato sauce, etc…

Diversify your flavors?

• For a classic French twist, use butter, shallots, garlic, white wine and parsley
• For a Spanish version, use chorizo, onions, garlic, diced tomatoes and paprika
• For Sicilian flair, add extra garlic, tomatoes and fresh hot chiles

You get the idea… Now make your own recipes!

Mussels in a Coconut Broth

Ingredients:

• 2 tbsp – Canola oil
• 6 – Garlic cloves, sliced
• 1 tbsp – Ginger, minced
• 1 – Jalapeño, seeded and minced
• ¼ cup – Pernod liqueur
• 3 tbsp – Fresh lime juice
• 1 – 14-ounce can unsweetened coconut milk, stirred
• Salt and ground black pepper (to taste)
• 3 lbs – Mussels (cleaned, de-bearded and closed)
• Mint (for garnish)

Method:

1. In a deep pot, heat oil and add garlic, ginger, and jalapeño and cook over low heat until ingredients are soft
2. Add Pernod, bring to a simmer and cook for 2 minutes
3. Add coconut milk and lime juice and bring back to a simmer
4. Taste the broth and add salt and pepper to taste
5. Add mussels and stir into broth
6. Cook with covered lid until all the mussels open – discard any mussels that don’t open as they are dead
7. Place mussels in a bowl with the liquid and garnish with chopped mint

Photo credit:blue-kitchen.com

Store-bought dressing is packed with unnecessary sugar, sodium and preservatives.

I know that in many households it’s a given and most have never even considered that dressing could be homemade. But yes, it can! And quite easily…

Personally, I always opt for homemade vinaigrettes. Using a simple formula as my foundation – 1 part acid to 2 parts oil – I can create myriad flavors.

Try making it yourself. Once you’ve made your own dressing, you’ll wonder why you ever bought it in the first place.

Here’s one of my favorites:

1. Add 1 shallot, 1 tbsp Dijon mustard and ¼ cup Sherry vinegar to a blender
2. After blending these ingredients until smooth, keep the blender running (but covered) and slowly pour in ½ cup Olive Oil through the small opening at the top of your blender
3. Blend until the acid and oil have combined to create a creamy dressing (in technical terms, we call this an emulsification)
4. Taste, adjust your seasonings and serve – it’s that easy!

MAKE YOUR OWN RECIPE

Using this recipe as background on the ingredients and techniques, how might you make your own recipe? How about you:

CHANGE UP YOUR ACID?

• Apple cider vinegar, balsamic vinegar, sherry vinegar, red wine vinegar, rice wine vinegar and any citrus juice work great

VARY YOUR OIL?

• Olive oil, canola oil, peanut oil, sunflower oil and sesame oil are all options

ADD INGREDIENTS?

• Herbs, spices, garlic, ginger, onions, tomatoes, avocados, soy sauce, sriracha, peanut butter – anything goes! Just pick flavors that, when combined, taste good to you. For example, combining lime juice with sesame oil, ginger and soy sauce makes a great Asian dressing.

Now, please share your recipes!

Prep your salmon by laying out ingredients

While it sounds pretty fancy, cooking “en Papillote” is simply cooking in a pouch.

When you’re looking for a quick and healthy cooking technique, you can’t beat it.

On a piece of aluminum foil or parchment paper, layer a protein with
vegetables and/or fruits, aromatics, seasonings and liquids. Wrap it up with a small opening at the top (to let out a bit of steam) and bake it. When it’s done, the flavors will have concentrated and the clean-up will be a cinch.

Bring the corners of the foil up to create a pouch

MAKE YOUR OWN RECIPE:

Using this as background on the ingredients and techniques, how might you make your own recipe? How about you:

VARY THE PROTEIN?

• Shrimp, chicken, pork and most any other fish would work well

CHANGE UP THE VEGETABLES/FRUITS?

• Bell peppers, tomatoes, carrots and most fruits and vegetables would add color, flavor and texture

DIVERSIFY THE FLAVORS?

• For Indian flair, use garam masala and mango
• For Italian flavor, use oregano, basil and grape tomatoes

You get the idea… Now please share your recipes!

SALMON EN PAPILLOTE

Transfer onto a plate to serve

• 2 – Pieces of fresh salmon (5-8 oz. each)
• 3 tbsp – Red onion, minced
• 2 – Garlic cloves, minced
• 1 – Orange, segmented
• 2 tbsp – Soy sauce
•  1 tbsp – Sesame oil
• ½ tsp – Sriracha (chile sauce)

Method:

1. Preheat oven to 425*
2. Place each piece of salmon on its own piece of aluminum foil (large enough to be bunched up to create the pouch)
3. Season the salmon with salt and pepper
4. Sprinkle half of the minced red onion and garlic on each piece of salmon
5. Place the segments of one half orange on each piece of salmon
6. In a small bowl, combine the soy sauce, sesame oil and sriracha
7. Pour the liquid mixture over the salmon and gather the edges of the aluminum foil to create a pouch – leave a small opening at the very top to release steam
8. Bake for 14 minutes
9. Transfer onto plate and serve with rice or noodles

Roasted Peppers (Photo credit: Food Stories)

When you buy Roasted Peppers in a jar, they come preserved in a liquid.

In addition to wondering what added salts and chemicals might be in that liquid, I find that it completely changes the texture and flavor of the pepper.

Given how simple it is to make my own Roasted Peppers, I much prefer taking the time to do so.

Try it yourself and taste the difference –I promise you won’t go back!

Here’s how you do it:
1. Preheat the broiler* of your oven
2. Place bell peppers directly on the highest rack
3. Broil until the top area is charred and then flip the peppers to char the other side. You are actually burning the skin of the pepper – don’t worry if it looks strange, that’s what you’re going for
4. Once the peppers are completely charred, remove them from the oven and place them in a bowl.
5. Immediately cover the bowl with plastic wrap to allow the peppers to steam
6. After about 20-30 minutes, remove the peppers from the bowl and, using your fingers, peel off the skin (which will now easily slide off), cut the pepper open and remove the seeds. Don’t worry about getting every bit of char off – the color=flavor
7. Use the peppers immediately or store them in a Ziploc bag in the fridge for a few days

*If you have a gas stove, you can also roast your peppers right over the flame

A stunning day on the Greek island of Santorini, seated at a beachside restaurant, enjoying the bounty of the sea…

Okay, this isn’t exactly the image that gets conjured up when you visit local Greek restaurants. However, if you can look past the kitsch factor, you can certainly savor the flavors of Greece. These classics are amongst my favorite Greek dishes:

• Moussaka – Greece’s answer to the Shepherd’s Pie, this hearty casserole layers eggplant, spiced beef and creamy bechamel baked until golden brown.
• Spanakopita – This delicious pie, made from flaky phyllo dough and layered with spinach and feta cheese, is a decadent way to make sure you get your greens.
• Tzatziki – Perfect for pairing with everything from pita to lamb, this dip is made with Greek yogurt, cucumber and lots of garlic.

But if you feel like recreating that day on Santorini, try making my Greek-style Shrimp with Tomatoes and Feta – the flavors will take you there!

MAKE YOUR OWN RECIPE

Using this recipe as background on ingredients and techniques, how might you make your own recipe? What if you:

Vary the protein?

• Crab, lobster, chicken and even garbanzo beans would work great.

Change up the alcohol?

• Pastis, sherry, vermouth or beer would easily replace the wine and would each add their own character to the dish.

Diversify the flavors?

• For an Indian twist, add garam masala and replace the feta with plain Greek yogurt for a Tikka Masala effect
• For New Orleans flair, add bell peppers, celery, cajun seasoning and hot sauce (and nix the feta).
• For Italian flavor, add basil and replace the feta with ricotta salata

GREEK-STYLE SHRIMP WITH TOMATOES AND FETA

Ingredients:
• 2 tbsp – Olive oil
• ½ – Onion, minced
• 6 – Garlic cloves, minced
• ¼ tsp – Crushed red pepper
• 1 tsp – Dried oregano
• 1 tbsp – Tomato paste
• ½ cup – Red wine
• 1 – 28 ounce can of diced tomatoes, with liquid
• ½ tsp – Sugar
• Salt and pepper (to taste)
• 1 lb. – Shrimp, peeled and deveined
• 4 oz. – Feta, chopped
• 3 tbsp – Fresh mint, chopped
• ½ – Lemon
• 1 tbsp – Fresh parsley, minced

Method:
1. Preheat oven Broiler
2. Heat oil in a skillet over medium-high heat and add onions (with a dash of salt and pepper) – cook until soft
3. Add garlic, crushed red pepper and oregano – cook until fragrant
4. Add tomato paste – mix in well and cook for 2 minutes
5. Maintaining medium-high heat, add wine and simmer until the liquid is reduced by half
6. Add tomatoes, sugar, and salt and pepper (to taste) – bring to a boil and then reduce to a simmer
7. Cook at a simmer until the sauce thickens – 15 minutes minimum
8. Remove from heat and mix in the shrimp, feta and mint
9. Pour into an oven-safe casserole and broil for 2-5 minutes until the shrimp are cooked through (you’ll see the shrimp turn pink and begin to form a c-shape)
10. Squeeze lemon juice on top and garnish with parsley

P question (Photo credit: Wikipedia)

“I’d like to learn how to cook _______.”

Answer by commenting below and you’ll get a chance at winning a Microplane Zester/Grater, one of my favorite Tools!

The drawing will be held on October 5, 2012.

Good luck and looking forward to some great answers!!