The Salt of the Earth

The value of taking the time once in a while to slow down for a country breakfast, an early morning stroll or just a moment to sit outside in the cool, refreshing breeze is immeasurable. This morning I cooked a western omelet with fresh jalepenos from our garden, orange tomatoes from a local farmstand in Peconic, and brown farm-fresh eggs from my parents' hens. It was amazing! All while Roger picked veggies from the garden and helped to turn over my dried out pansy flower bed in preparation for transplanted mums next month. It's nice to make time for things like this although it's not always easy.

I couldn't wait to write this post about a new find of mine and one of my first creations with it. My obsession with Food & Wine Magazine continues and was brought to life while in Le Gourmet Chef last Sunday. Somewhere in the back of my mind, I recalled an article that truly piqued my interest, explaining gourmet sea salts and how world-renowned chefs were using them creatively in their dishes. I thought it would be interesting to play around with salts but wondered where I would find some. Well, we happened to be wandering through the Tanger Outlets gourmet shop to look for a burger patty press and stumbled upon a shelf with various seasonings. There were some of the salts I had read about in a variety pack/sampler. I bought them for $8.00 (5 varieties in one container) and proceeded to do a salt tasting with Roger at home.

I knew a salt tasting would be risky but all of them were really interesting except for the Eurasian Black. That one tasted completely like sulfur. Not sure where that would fit into a meal but the others were very bold and specific. You could almost begin to imagine the various meats and seasonings that they would complement well.

My first trial was with the Sel De Guerande coarse sea salt. I ground slightly (not too fine) and added it into a pork rub that I created. The rub was neither a dry or a marinade. I suppose you'd have to call it a moist, basting rub. I combined the Sel De Guerande, fresh grated ginger, spicy brown mustard, Worcestershire, onion powder, seasoned salt (red), and cracked peppercorns.

When preparing the pork chops for the grill, I rubbed them entirely with sesame oil then I brushed on the above blended mixture. I covered all of the meaty areas of the pork and continued to brush on while turning on the grill as well. The flavor cooked in and the last of it formed a bit of a crust on the top. The seasoned salt may have taken over a bit but the rub was delicious nonetheless. I think I will become a bit more brave with my sea salt as I research some ideas. I think the Hawaiian Red Salt will be great for a smoky flavor either on a fish or a meat. I will certainly report it when I figure it out!

We should all have more salty creativity in our life.

Inspired Tacos

When we were little, we watched our moms, dads and grandmothers throwing together different foods and colorful things from little jars into a sizzling pan or even a giant metal pot. It always looked so easy. I used to love copying them and playing with food. I would sneak into the kitchen early in the morning and put together my own strange combinations in hopes that I would come up with some brilliant new "thing" that everyone would love to eat. It was always terrible.

Now, I have flashbacks sometimes when I'm in the kitchen and imagine that I look much like my dad and grandmother did. The only difference is, I really am just throwing things together without a clue...most of the time anyway. One of my accidental experiments combining some spices, vegetables and even canned goods turned out to be totally delicious tacos.

I have to admit that Food & Wine Magazine inspired me once again with their May 2010 issue featuring a special taco section. I could taste the tacos when I was reading it however, I chose not to make any of the recipes in the magazine. This evening I made my own recipe for Turkey and Black Bean Soft Tacos. This wasn't the first time that I tried to make my own sauce but I think I have a house-favorite now when we crave Mexican.

Turkey and Black Bean Soft Tacos

• 1 pound lean ground turkey
• 1/2 yellow onion, diced (half for the pan and half for topping)
• 1 can of black beans
• 1 sm. can of fire roasted diced tomatoes
• 1/2 fresh tomato, diced (for topping)
• Iceburg lettuce, 1/4 - 1/2 shredded (for topping)
• Shredded 3-cheese blend
• Newman's Own peach salsa
• Sour cream
• Cumin
• Red Hot
• Salt
• Garlic powder
• Cayenne pepper seasoning
• Fajita sized white flour tortillas

1. Brown the ground turkey in a deep skillet with a drizzle of olive oil and the diced onions.
2. Begin to flavor the meat with cumin, Red Hot, salt, cayenne pepper and garlic powder. I am very generous with the cumin and the Red Hot and light on the salt, cayenne and garlic.
3. When turkey is cooked, pour in the can of fire roasted diced tomatoes and the can of black beans and stir in well. Add a few shakes more of cumin and a pinch of salt.
4. Let simmer for about 5 minutes on a lower heat, then add 3 tablespoons of the peach salsa and blend. Cover and let bubble, reducing for another 2 minutes.
5. Turn heat off and add the finishing touch by sprinkling a handful of shredded cheese on the top.
6. Serve out of the skillet onto warmed tortillas and build your own personal taco with the other toppings of onion, lettuce, tomato, shredded cheese, sour cream and additional salsa if desired. Serve with blue corn chips and you have a fun taco meal!

Too bad I didn't make this one for Cinco de Mayo. Oh well, we'll have to just make Tuesday a celebration anyway.

Learning By Mistake: Pecorino & Shitake Ravioli

Inspiration can strike at any moment. Mine was at approximately 8:48 this morning as I chatted with my friend and colleague, Chef Peggy Derry. I was explaining a recipe that I found on Food & Wine Magazine's website and I suddenly felt ambitious about making it. The recipe was for Pecorino ravioli made from wonton wrappers with walnuts and marjoram. I wanted to change it and make the ravioli with Pecorino and mushrooms. Peggy was interested in hearing about it and was a huge contributor to my test kitchen. She graciously shared a package of wonton wrappers and her diced, seasoned Shitake mushrooms for the creation.

At the end of the work day, I excitedly purchased the other ingredients I needed and hurried home. As you will see below, the preparation was pretty straight forward. I worked on the steps with ease, shaping each cheese-filled square, while humming to my Italian CD. It was all going so smoothly...but then quickly went south.

This was my first time cooking fresh ravioli. The recipe said to place them in the simmering pot for about 2 minutes and remove when tender. It didn't look as if the water was simmering at all. I ended up overcooking the delicate squares and they became little mushy blobs. We ate the delicious, soup-like noodles anyway and laughed. Luckily my husband has a sense of humor. "Dinner was perfect," He said, "You were just missing the presentation part of it."

I figured out that I should have placed a few ravioli squares at a time into the simmering water for a minute or so and then removed even if the water didn't seem to be bubbling. It was then that I realized that learning by mistake wasn't such a bad thing (even though it was totally frustrating).

Here's the recipe from F&W after I edited it:

INGREDIENTS

1. 3/4 cup diced, seasoned Shitake mushrooms (pre-cooked)
2. 1/2 pound Pecorino cheese, rind removed, cheese grated (1 1/2 cups)
3. 1/2 cup heavy cream
4. Salt and freshly ground pepper
5. 48 wonton wrappers
6. 6 tablespoons unsalted butter

DIRECTIONS

1. Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper. On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper. Top with 4 more wrappers, press to remove any air pockets and then press well around the edges to seal. Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.
2. In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.
3. Add the ravioli to the simmering water a few at a time and cook until just tender, about 1-2 minutes. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels and repeat. Reheat the butter, letting it boil over moderately high heat until richly browned. Pour the browned butter over the ravioli.

A Festival of Flavors

On this rain-soaked, chilly Friday evening, I can't help but take a long, deep breath while sitting on my love seat and writing. Harry Potter and the Sorcerer's Stone is playing in the background and the overall feeling in the house is cozy and warm.

I just finished reading a feature in the April issue of Food and Wine Magazine titled 20 Wine Pairings to Try Before You Die. I truly enjoyed reading this and particularly liked the idea of pairing the California Pinot Noir and Doritos, as well as the Amarone with Parmesan and honey. (Making a mental note to try these soon.) It really got my thought process working and I said to myself: "What interesting and surprising match can I try this weekend?"

It just so happens that we're going to a birthday party tomorrow. The gathering is at lunchtime and a variety of gourmet pizzas will be served along with delicious finger foods. I quickly check my wine rack and find Paumanok's Festival Red 2007. Perfect!

This fun red is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. It truly is a festival of flavors with notes of black cherry, plum and spice. Paumanok Vineyards actually suggests pairing it with pasta dishes, meatloaf or pizza. I love that. Plus, it costs $17.99 a bottle so it can be an everyday red. I heard a colleague describe it as, "a wine you can drink on Tuesday".

I first tasted the Festival Red 2007 at Paumanok's tasting room back in March. I thought it demanded more attention and was a bigger wine than it's price tag. I'm looking forward to the opportunity to pair this with different kinds of gourmet pizzas and finding out what works best. I never bring a brand and varietal of wine that I haven't tasted before. I'm confident that this one will be well-received but will be an experience nonetheless.

I will write a follow-up comment to inform you all of the results. For now, happy Friday.

Signing off from North Fork, New York.

Holiday Fusion: Easter Brunch

Holidays. Each family has traditions and the most important is being together. So, when we make the commitment to host a holiday, how do we combine different families, their time honored traditions, beloved dishes and keep the true meaning of the celebration? This is my welcomed challenge.

My experience on the subject thus far includes a Halloween Harvest party, Christmas Day 2009 and now, Easter 2010. My parents and immediate family will join my husbands' for a wonderful Easter brunch celebration at our home. We decided about a month ago to host and I began planning my menu then. For me, that's the most important part. There are vital elements to consider. First, the classic dishes, then the traditional cuisine that means something very important to each family and finally, a new and exciting addition to the holiday table. This is the "holiday fusion" that creates a memorable day.

For the past few years, our family has gone out for a delightful brunch. That's always great, but the relaxation feeling and the time factor are always the downfalls. How can I be sure those same delicious foods are included that usually cost us over $50 per person but give the comfort of home? Welcome to Adventure Girl's Easter Brunch!

The table is beautiful and inviting. I'm using an eclectic look with dishes and set three different plate styles with linen napkins; fresh flowers that show off pastels as well as bold colors in pottery vases; ivory tapers in crystal candlesticks complement the ivory table cloth; and place settings are marked with plastic eggs labeled with each guests name and an inspirational message on them. An Italian instrumental CD will be playing in the background because it's my favorite music for dining and I know that both sides of the family will appreciate it.

Most importantly, here's the menu that I fused together with descriptions where necessary:

• Stuffed french toast
• Easter meat pie especially made by my grandmother as a family tradition
• Spring mix greens with blue cheese, cranberries, mushrooms and organic green beans
• Chicken Franchaise
• Ham with fig balsamic glaze as a new twist on a classic from the Williams- Sonoma Bride & Groom Entertaining Guide (Thanks, Nicole!)
• Roasted asparagus with almonds (again as a new twist instead of a Hollandaise) from Food & Wine Magazine
• Pasteria, which is a new baked pasta recipe for me but a traditional Naples dish that I know all family members will appreciate. (Special thanks to my colleagues, Rosalie and Don!)
• Kielbasa and Saurkraut- my husband's family tradition
• Beets with hard boiled eggs (also a great recipe from my mother-in-law)
• Fresh fruit with yogurt dip
• Spice cake with creamed cheese
• Cheesecake

Beverages will include:

• Mimosas
• White wine
• Manhattans
• Earl Grey Iced Tea
• Keurig Coffees

I look forward to this hosting experience and to again enjoy a special holiday in our home!