Big Game, Hunting, Cowboys & Rugged Stuff…………..

Right before I traveled to Wyoming I had a dose of my annual epiphany or resolution-type thinking and had decided that I would try to eat less meat.  This is a “resolution” I often make.  It’s not about the planet, I had given up factory produced meats and fish a long time ago, with the exception of traveling to places where I can’t always control what I eat or where it comes from.  I always come to this decision in thinking about my weight.  I find myself to be heavier at the end of each year and in fact am typically at my heaviest each December, and it always causes some reflection that is sometimes not as realistic as I would like.  Leave it to the world to show me multiple choices and different angles!  As I traveled to Wyoming for Christmas and New Year’s, I ended up re-discovering meat, specifically wild game, something I didn’t have much experience with, but had had many thoughts about over the years when I considered meat-eating.  In Wyoming the majority of people hunt, and unlike other places, the food is valued with the whole animal often being utilized.  I found this experience rewarding and hunting, for the first time, made sense.  A good majority of the people I met hunted, killed, butchered, froze, preserved and cooked their game.  I was inspired by it all to learn about the game in Wyoming, what it tasted like and how to use it.  Here is what I learned!

Elk

Elk is a naturally lean meat that is very low in fat and cholesterol.  It goes without saying that wild elk are antibiotic and hormone-free with no preservatives.  The meat is similar to beef, but higher in protein and tastes very similar, albeit a tad bit gamier.  Often made into sausage, jerky and steaks, elk is a delicious meat.  In Wyoming it is prevalent and easy to buy, but outside of Wyoming and the West it is more difficult to find in the mainstream grocers, which proves location is everything.  Here are a few of the Elk recipes I learned and created while on my trip.

 Beer Braised Onions and Elk Shanks

Serves 6

 Ingredients

½ cup flour
1 tablespoon cracked black pepper
2 teaspoons salt
1 teaspoon cayenne
6 pounds elk shank cut into 2-3 inch long pieces
5 tablespoon canola or grape seed oil
3 tablespoons butter
3 cloves garlic, chopped
2 medium yellow onion, sliced in half and sliced
3 celery stalks, chopped small
3 medium carrots, chopped small
3 medium gold beets, peeled and chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh parsley leaves chopped
1 tablespoon tomatoes paste
3 medium tomatoes, cored and chopped
1 dark amber beer
3 cups chicken or beef or vegetable stock
3 fresh bay leaves

 Directions

 In a small bowl mix the flour, pepper, cayenne  and salt until well combined.  Toss the mixture over the elk shanks until they are evenly coated.  Heat the oil and butter in a large Dutch oven on high heat.   Add Add the elk shanks and brown  all over turning every few minutes.  When brown remove from pan and add the garlic and onions, sauté until the onions are slightly brown or about 5 minutes, stirring often.  Add the carrots, celery and gold beets and continue to sauté for a few more mintues   Reduce heat to a medium low and add herbs and  tomato paste and stir well.  Add the tomatoes, beer and stock and the elk shanks back into the pot. Throw the bay leaves in cover, bring to a boil and reduce heat to low.  Cook for about 2 ½ – 3 hours or until elk shanks are falling of the bone completely.  Serve over polenta or potato puree.

Elk & Cranberry Stew

Serves 6

 Ingredients

 2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in  1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

 Directions

 In a large soup pan heat oil to a medium high heat.  Add the onions and garlic and cook until semi translucent or about 4 minutes.  Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time.  Season with salt, pepper and cayenne.  Add in the herbs and the broth as well as the beans and maple syrup and stir well.  Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender.  Add spinach leaves if desired.

 Moose

Once a staple in the diet of Native  Americans, and for many years moose was rarely seen in modern life.  Today moose is making somewhat of a come back.  These gigantic herbivores offer a super tender and flavorful meat that is hard to compare although it is often compared to veal.  It is extremely high in protein, much more than beef and even elk and is especially low in fat.  Moose meat is enjoyed in all avenues but the roasts are especially tender and flavorful, beyond the tenderness of any  wild game meat. 

 Blackberry Moose Tamales

Makes 20 tamales

Ingredients

For the  blackberry moose4 small red dried chilies
2 ancho dried peppers
4 pasilla dried peppers
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 teaspoon all spice
1 teaspoon cinnamon
1 teaspoon coriander, cracked
½ teaspoon anise seeds
1 ½  pound moose roast
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the blackberry mole sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
2 cups chicken stock
1/3 cup blackberries

Directions 

For the moose

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 2 hour or until moose  is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the moose by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside and let soak up its own juice.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the blackberry  sauce

Preheat oven to 425˚F.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth add blackberries and blend again until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Herby Moose Meatballs

Serves 6-8 

Ingredients

For the Meatballs

2 pounds ground moose
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

 
Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground moose  with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Moose, Venison or Elk  Country Fried Steak

Serves 4

Ingredients

4  – 9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½  cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat.  Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed.    Heat the oil to a high heat in a cast iron pan.   Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat.  Next dip the meat in the egg mixture and then toss it in the cast iron pan.  Cooking on each side for about 4 minutes each or until golden brown.  Place the cooked meat on paper towels to drain. After cooking each elk or venison piece.   Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it.  Whisk in the buttermilk and cook until thick, stirring often.  Season with salt and pepper to taste and drizzle the sauce over the steak!

Buffalo

Buffalo meat and eating dates back to the times when the only inhabitants of the USA were the Native Americans .  Buffalo are to this day still raised traditionally, thriving on the western grasslands.  Buffalo  has a very similar taste to beef but buffalo is sweeter and lighter in flavor and less fat and greasy.  Buffalo is one of the few game meats that doesn’t taste gamey.  With 9-% less fat than beef and 50% less cholesterol it is a severely healthier meat,  Higher in protein, iron and al the omega and amino acids as well.  One of the most interesting aspects of buffalo meat is that they are naturally reisitant to disease and grow faster than cattle, truly a modern and ancient meat!

Buffalo Burgers

Makes 4 burgers

Ingredients

 1 pound ground buffalo meat 
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped 
1 tablespoon ground mustard powder 
2 tablespoon Worcestershire sauce 
salt/pepper

Directions

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice

Buffalo Bean Burritos

Makes 6 burritos

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 pound buffalo steak , cubed in ½ inch cibes
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions peppers and buffalo, 5 to 7 minutes of until meat is cooked through.. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

When Even A Whisk Can’t fix it…………..

When failure happens in our lives or in the kitchen there are several other messages to be found.  As I have explained a little bit I am an emotional cooker!  Some where their emotions on their sleeves I put mine in my food.  So it makes sense to me that up until this recent time in my life my cooking has been bold, bright, acidic, spicy, garlicky and certainly vibrantly herbaceous.  But as I have begin to settle down with my emotions somewhat or at least learn about how they affect me positively and negatively, my cooking has become clearer and clearer I supposed somewhat like my mind. Of course I am still bold and so is my cooking I just understand that where one uses that boldness is key, the potency of the acid is ideal and the amount of heat and what part of the tongue dictates the amount of pleasure that is extended in a spicy dish.  I’m learning to use feelings as an additional part of the dish, not the dish itself, which is a reflection on how I am trying to exist in my “real” life, observing the feelings, experiencing them but separating them from my being. As I have been working on this in my personal life lately and giving it a great deal of attention I have had some amazing cooking breakthroughs, as well as some big failures, which I assume are part of the process in gaining comfort in doing something different, having a different part of my body lead me on my culinary trail.

On a recent random day at the center, with farro heavily on my mind and some gorgonzola cheese I had been nibbling on that needed a better home than the garbage which was where it was going to go if we didn’t use up soon, I had a revelation recipe.  I stood up and knew exactly the dish I wanted to make it was nothing like the dishes I usually make.  I had bought some amazing Satur Farms kale that morning and with some leftover grapes form a Bollywood drink we made for a class I went to work.  It was if I had made this dish a million times and I knew exactly what I wanted to accomplish and the flavors which I wanted enhanced.  The textures, the scents, the entire revelation including the sensory experience for the taster as well as my sensory experiences as the maker was moving to optimal experience.  It was as Oprah would say an AH-HA moment for me, just cooking with no emotion somewhat robotic in a way but more like coming from deep inside, my center perhaps, on this moment in the kitchen I was connected to my center and it showed.

This is the result……..

Roasted Grape & Red Onion Kale Farro with Gorgonzola
Serves 4

Ingredients

1 medium red onion, chopped small
2 cups red grapes, halved
1 tablespoon thyme leaves
1 chicken thigh, boneless, skinless, chopped fine (optional)
1 tablespoon black pepper, freshly cracked
2 tablespoons honey
2 tablespoons currant vinegar
2 tablespoons olive oil
2 cups purple and Tuscan kale, chopped small
2 cups farro, cooked
Salt

Directions

Preheat oven to 400° F. In a large bowl toss together the onions, grapes, chicken, thyme, black pepper, honey, currant vinegar, honey and season with salt. Lay out on a unlined baking sheet and cook for about 10 minutes or until the items are slightly browned and roasted. Immediately after the grape mixture has come out of the oven, place it over the kale in a large bowl and toss well allowing the kale to par cook or wilt. Add the cooked farro (which should still be warm) and toss together until well mixed. Season with salt and garnish with a few gorgonzola crumbles!

My New Favorite Tool in the Kitchen & In Life!

Discovery of the Unexpected & It’s Growth

Bakdoonsiyyeh (Palestinian Parsley Salad)

I was happy to discover a new recipe and even happier to discover a new tasty and exquisitely simple one at that!  This Palestinian recipe that we first tried in Jordan and then in Jaffa was a big hit with me and again a very nutritious and simply salad that can also be topped over fish and meats and chicken and I have been just eating it as a salad with a few greens added to it as well.  It’s a great way to utlize leftover parsley in the fridge and it can be made thick and course or into a paste like a pesto.  Its bright, flavorful nad again packed with nutrition.

Bakdoonsiyyeh (Palestinian Parsley Salad)

Makes 4 cups of salad

Ingredients
 

2 cloves galic, chopped fine
Juice of 2 lemons
¾ cup tahini
2 teaspoons salt
3  ½ cups fresh parsley leaves (about 2 bunches)
 

Directions
In a mixing bowl whisk together the lemon juice, tahini, garlic and salt until a smooth sauce is made.  You can add a little bit of water if needed and if it is too thick.  Add the parsley leaves and toss until all the parsley is well coated.  Serve over grilled meats, fish and toss into salads!

Pondering the Meaning of Family, Earthquakes, Hurricanes & Gratitude with Friends

When we ponder family and the meaning of family we often find ourselves indulging in thoughts of the past and grand memories, most of them revolve around or include food and friends.  For me in my life the definition of family is very different that the “text book” definition as I indicated on the welcome page.  My non immediate New York  “family” is slowly underway, I spent the last 9 years in NYC working and then as my followers remember I realized a “family” is a necessary part of happiness and sustainable everyday life, So my focus has shifted, my life has opened to the thought and idea of friendships, some sincere and deep and some frivolous, all with worth and value in the spectrum and all readily available once I put myself out there.

 There is no better moment in which to understand the meaning of family than while getting together with both friends and family during rough times, we learn who is really our “family” when the shit hits the fan and in the last week, we New Yorkers understood this well as we experienced an earthquake, hurricane and even a tornado.  I spent the week with all sorts of friends and my new and old New York “family”, my distant “family” including my father and brothers kept in touch via phone, text and facebook always there to support and indulge me.  I had a big dinner party and invited a few friends and friends of friends and over a plethora of salsas and chipotle blackberry pork and a substantial amount of drinks, we shared, laughed and got to know each other better.  This act of sharing together creates bonds and builds them stronger it’s a pivotal part of building a strong non immediate family support system and for those who know me and have witnessed the past years of my life I am learning to truly embrace this idea and actively bring it onto my life.  Small steps create progress and slowly after nine years I am finally building this family here in NY!  Here are some of my best salsa recipes I created just for the occasion of sharing and caring, all unique and diverse as all my friends are!

Smoky & Fiery Chipotle Sauce
Makes 2-3 cups

 Ingredients

 1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoon smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

 Directions

 Place all all the ingredients in a saucepan and bring to a boil.  Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable.  Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.

 Roasted Tomatillo, White Onion & Jalapeno Salsa

Makes 2-3 cups

 Ingredients

 10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapenos, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

 Directions

 Preheat oven to 400 ° F.  Place tomatillos and onions on a lined baking sheet.  On another lined baking sheet place the peppers, cut side down.  Roast the ingredients for about 15 minutes or until lightly charred.  Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl.  Remove the skin from the peppers and chop them fine and add them to the same bowl.  Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Pineapple, Red Onion Serrano Salsa
Makes 2-3 cups

 Ingredients

 1 ½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

 Directions

 Toss all ingredients together in a medium bowl and mix well.  Let stand  approximately 1 hour before serving, keep cold.

 Nectarine Green Bell Pepper Salsa
Makes 2-3 cups

 Ingredients

2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt 

 Directions

 In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.  

 Spicy Peruvian Cilantro Sauce
Makes 2-3 cups

 Ingredients

 2 cups fresh cilantro leaves
2 cloves, garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

 Directions

 Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency.  Season to taste with salt.

Salsa Acapulceno
Makes 2-3 cups

 Ingredients

 4 roma or plum tomatoes, chopped small

¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

 Directions

 Gently mix together all ingredients and let stand at least 10 minutes before serving.

 Heirloom Tomato Pico de Gallo
Makes 3 cups

 Ingredients

 2 cups heiloom cherry tomatoes, chopped fine
1/2 cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup cilantro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

Directions

 Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Baked Corn & Wheat Cumin Cilantro Chips

 Ingredients

 10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

 Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Hand Pounded Pesto & Trofie Al Pesto 

 A Quest for Food Purity Which Lead to the Discovery of Spirit Authenticity

in myself & in others………..

 Pesto, simply translated means pounded. It is one of the Lingurian regions most prized ingredients and traditionally hand pounded.  Today many use food processors or blenders but you can still find devoted traditionalists who hand pound it proving that the taste is still superior with this method due to the increase of released essential oils from not only the basil but the garlic and pine nuts as well.  The oils are more readily released when pounded versus cut or chopped. Traditionally a large wooden pestle is used and a marble or granite mortar for the pounding process. (They say the granite on many of the mortars still around is the same granite that Michael Angelo used to carve and sculpt with)  

 There are 7 ingredients in the Lingurian pesto

Coarse salt
Garlic- (they say the garlic in this region is sweeter as well due to the ocean air influence)
Genovese basil leaves-small deep green and sweet leaves, not too pungent and always young
Pine nuts-from the Lingurian region as well, they claim the taste is sweeter and nuttier and also has  a higher oil content than pine nuts in the east or south
Extra virgin olive oil-of course with the local regions olive swhich have a milder sweeter flavor than other Italian  olive oils
Pecorino-grated finely
Parmesan Reggiano-grated finely

There are several different paths to get to the final product.  We have read about and seen many different ways but the way in which we say most was the following method and order.

The pesto is pounded slowly, first by combining the garlic with the coarse salt until a paste if formed adding a little bit of salt at a time.  Next the leaves of the basil are added which are small on the Genovese plant and thus a few at a time are incorporated little by little pounding and mashing until the paste begins to turn green and the basil is broken apart.  Pine nuts are added next again crushing and pounding until they are smashed into a paste and all oils are released.  The pounding process is slow and methodical and each step has a finished product before moving on to the next step.  The extra virgin olive oil is added next and once the cheeses are added no more pounding can be done so when the olive oil stage comes the desired consistency of the paste must be completed before adding cheese.  Add the cheese and stir with the pestle.

Trofie Al Pesto
Serves 6

 Trofie is a simple rolled flour and water pasta widely seen in the Lingurian cuisine. Its like Linguaria’s version of Gnocchi. It’s a hand rolled pasta typically served with pesto and because of the extreme labor intensity is generally served in small portions.  Trofie is not widely available outside of Italy and is relatively simple to make with just time being the main component.  The dish is often served with boiled potatoes and green beans and you will find very few variations to this regions dish.  Never fear the beauty of this dish is that the trophies are supposed to look rustic and so don’t sweat too much if yours are not perfect, the key is long thin tubular strips with a little corkscrew shape to them, cooked always aldente!

 Ingredients

 3 cups flour
2 teaspoons salt
1 cup water
1 cup potatoes, boiled and chopped fine
1 cup green beans, trimmed and cut
salt
Parmesan cheese, finely grated

 Directions

 Place the flour down on a flat surface and sprinkle in the salt.  Make a well or a volcano shape and pour the water in the center.  Using your fingers begin to mix the flour in, making sure to keep the water in the center. Mix until all the dough is together, the dough should feel tacky and slightly damp. Knead the dough a few minutes until your fingers can move across it without sticking.  Then clean the work surface and re-knead the dough for another 5-8 minutes until it is smooth and elastic, super smooth! Wrap the dough in plastic wrap or in a plastic bag and let stand to rest, refrigerator at least one hour and up to 24 hours.

 Shaping the trofie

 Get a large baking sheet line with parchment paper and sprinkle with semolina flour.  Prepare a clean work surface as well and sprinkle with regular flour.  Keep the dough covered in the plastic at all times when not using it.  Divide the dough into about 4-6 small balls.  Take each ball and roll it out using two hands into a thick rope about 1/3 inch thick.  Cut that rope into ¼ inch pieces.  With each ¼ inch piece, roll it into a longer thinner rope.   With each longer thinner rope place it down on the table and roll it into a 2-3 inch long thin strip.  Using the back side of your hand  and pinky finger, (if your thumb is facing straight up and the back of your pinky touching the table) roll in an upside down V shape, starting with the right side roll up starting with the right side of the pasta strip and moving into the center  as you roll up to the bottom part of your hand, slowly without lifting the hand, change the position of your hand to start to roll back down through the left side of the pasta strip rolling the pasta as your hand rolls down to the  top of your pinky touching the pasta.  Repeat this process with all the dough and until you have enough to make a batch.

Shaping the Trofie……Click Here

 Cooking the dish

 Bring a large pot of water to a boil and place in green beans.  Cook for a one minute and then slowly add the Trofie. When the Trofie begin to float, about 3 minutes they are done, toss in the cooked potatoes and take off heat.  Take out all the goods using a large slotted spoon and place in a large serving bowl.  Add a little of the pasta water and spoon in some pesto.  (About 1 tablespoon per 1 cup of pasta, 2 for those who like it bold.)  Mix together the pasta and the pesto until a smooth silky sauce is rolling around the Trofie.  Serve with finely grated parmesan.

Get Me Outta That Box, Camping Food Never Tasted So Good
What You See is What You Get, Take Another Look

Getting out of the box, whether it be actually taking time to get outside or to get out of a rut, either way it’s and essential component of creation.  For me getting out of the box is a normal way of life, I am not afraid of this part of life and venturing into the unknown is an easy process for me.  With food especially I find getting outside the box and outside the norm to be an easy place to dabble in.  When I travel to Missouri the little town of Fairgrove is a challenge for me, as most have no clue about foods I find normal and so I often find myself with the decision to be simple and cater to the local pallete or keep true to my own creative spirit and challenge myself and those pallets I am cooking for.  This time around I did just that as usual as I took control over the campout food offering up a menu that was not the norm but surprisingly exciting for the locals.  I learned a great deal and improved a few of my recipes and took away the greatness of getting outdoors!

Here is the menu for our Memorial Day Camping Trip, Mutton Holler, Fairgrove, Missouri 2011 and some of the premier recipes!

Whole Wheat Tortilla Chips

Spring Vegetable Salsa

Vegetable Plate with  Blue Cheese Dressing

Hobo Camping Potato Herb Packs

Grilled Corn with Stick Roasted Jalapeno Butter

Zucchini & Red Onion or Beef Red Onion Skewers with Chili-Mint Lemon Chimichurri

Jerk Chicken Skewers

Jerk Slaw

Mutton Holler Spring Swamp Coolers (non-alcoholic and alcoholic)

Jerk Chicken Skewers
Serves 6

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
3 chicken breasts, chopped in 1 ½ inch chunks

Directions

In a medium bowl mix together all ingredients except chicken until well mixed.  Place the chicken chunks into the sauce and marinate overnight.  Arrange chicken on skewers.  Grill until cooked.

Jerk chicken Slaw
Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Grilled Corn with Stick Roasted Jalapeno Butter

Soak corn with the husks on in water for at least 5 hours.  We kept ours in a bucket in the river.  Place on a grill of hot coals and cook turning a few times for about 10 minutes.  Husks will char.  In the mean time stick a jalapeno on a stick or a skewer and stick in the fire until roasted but not too charred.  Chopp it up and mix it with butter and salt and serve on the grilled corn

Hobo Camping Potato Herb Packs

These are perfect because you pre make them before you leave the house!  Make a few different packs each serving a few people.  On a large sheet of heavy duty tin foil place a few sliced potatoes with a  dollop of butter or oil and salt, pepper and fresh herbs.  You can season these however you like, salsa, cayenne etc!  Fold them up tightly and then place them in, yes in the fire to cook for about 20 minutes!

Beyond Ordinary In the Kitchen

Extraordinarily Different Ice Cream Sandwiches……..

Since the beginning of my cooking life I have struggles to find my place, I knew my place in my intuitive self yet I did not know where I fit into society.  First I was an avid gardener, then an avid herb gardener, then and avid cook, herb expert, basically I just keep being fascinated with all things food, typically with an herbal aspect.  I am self taught mostly, self taught at mostly everything and although I am proud of being able to teach myself most things and find the teachers to teach, our society doesn’t seem to place much credibility on those who are self taught.  Now I have faced my doubters in this category for most my life, and I will say it again for the millionth time, it is not about your degree, your studies, how much money you spent, or where you learned, it’s the fact that you know, so if you know than do!  It doesn’t matter that you learned to, it only matters that you do. That is why today I have more admiration for tradesman’s than any other job.  Like my father, he just builds and that is what he does.  So a cook regardless of where he or she works, and regardless of where they learned, the true depth of what they do is in what they do or what they produce.  I wrote a few blogs ago about how I finally after so many years admitted out loud that I was an artist and I embrace this fact wholeheartedly still today and know that what I produce daily is creativity mainly it revolves around food but it is certainly not limited and I believe that producing an idea of the pie is also just as worthy as producing the actual pie itself.  This month my creativity gave way to a challenge that I wanted to teach an ice cream sandwich class but don’t like to do things too typically so I decided to play with ideas on ice cream sandwiches and this is what I came up with!

Carrot & Ginger Cream Cheese Ice Cream Baby Ice Cream Sandwiches
Makes 20 sandwiches

Ingredients

2 large carrots
1 cup ginger Cream Cheese Ice Cream (recipe follows)

Directions

Take the top parts of the carrots and slice them in rounds thin but not paper thin, at least 1 inch wide.  Arrange 10 slices of carrots on a lined baking sheet.  Place a small spoon full of the ice cream over the carrot slices on the baking sheet making sure it is a small enough amount it doesn’t hang over the carrot slice.  Place another (equal size) slice of carrot over the top of the ice cream and gently press down forming a tiny ice cream sandwich.  Freeze for about 1 hour.  Store in a zip lock freezer bag.

Ginger Cream Cheese Ice Cream
Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾  cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½  cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream  maker.

Cucumber & Gazpacho Granita Ice Bites
Makes 20-25 bites

Ingredients

1 cucumber, sliced semi thin
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt

Directions

On a baking sheet lines with parchment paper, freeze the cucumber slices.  In a blender combine the gazpacho ingredients; tomatoes, onions, garlic, lemon juice, lemon zest, vinegar, olive oil, herbs and salt.  Blend until semi smooth.  Place blended gazpacho on a metal baking sheet and freeze, scraping with a fork every 10-15 minutes until a icy granite is formed.  Place a spoonful of the granite in-between two frozen cucumber slices and  freeze again.  Allow to thaw for a few minutes before serving.

Garden Tomato, Bacon and Basil Ice Cream Sandwiches
Makes 6 sandwiches

Ingredients

2 tomatoes on the vine, sliced about ¼ inch thick
Basil ice cream (recipe follows)
6 bacon slices, cooked

Directions

On a baking sheet lines with parchment paper, freeze the tomato slices. Place a spoonful or two of the basil ice cream on top of a tomato slice and smash down gently until it covers the bottom tomato.  Place a slice of bacon over the ice cream and cover with antoher frozen tomato slice, gently and push down.  Freeze again for a short time and allow to thaw a few minutes before serving.  (omitting the bacon is a great way to enjoy these sandwiches too).

Basil Ice Cream
Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool.  Transfer mixture to a blender and add  blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil.  Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream  maker.

Frozen Beet Orange Sherbet Sandwiches
Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently.  Cook beets for about 3-5 minutes until tender but still firm.  Take off heat and strain.  Place beet slices on a lined baking sheet and freeze.  Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze.  Make sure to thaw a few minutes prior to serving.

Orange Sherbet
Makes 4 cups

Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk

Directions

In a blender blend up all ingredients until smooth.  Process in an ice cream maker using the manufacturers directions.

My best love & loving friendships recipesIn the summer of 2008 I went on a trip with two very important people- my best friend and a new lover/love prospect.  It was the best of both worlds, a trip that had originally been set for myself and my best friend was altered at the last minute with an impromptu invitation for my new love to accompany us on our journey to the great blue Greece, specifically Santorini.  The trip was actually one of the most exquisite trips of my life. Perhaps because Greece is magical, perhaps it was the magical people I was with.  All I know is that for a little over a week, I was in a land of ecstasy and literally had the best of both worlds, love and a loving friendship amongst the backdrop of the most majestic and inspiring setting.  In the words of the “group”, there was simply too much honey in the yogurt!!! Which is a very good thing!

These are the recipes I wrote upon return from Santorini, and I believe they are filled with my love that I brought back from that spectacular journey.

**Ironically both of these people are an example of relationships of mine that suffered because I was not filling my life with the proper Sustenance!  Looking back, it’s hard to imagine if either relationship could have been “held” onto.  Sometimes relationships can withstand  difficulties and changes, and sometimes we just grow apart.  My life unfilled with sustenance may have caused a quicker deterioration of these relationships, but I have no regrets and many fond memories!  Many of which are found in the FRESH recipes here!

Santorini Dried Tomatoes 

Ingredients

Olive oil
1 pound Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 tablespoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped

Directions

Preheat  the oven to 170° F. On a greased baking sheet, place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil, and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

Tomato Croquettes 

Ingredients

2 cups Santorini tomatoes or plum tomatoes, chopped
½ cup yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon oregano, chopped
1 tablespoon mint, chopped
Salt
Black pepper, freshly ground
1 cup all-purpose flour
Olive oil, for frying

Directions

Combine tomatoes, onion, garlic, herbs and spices in a large bowl. Add flour, salt and pepper and mix together to the consistency of a thick batter. In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels.

Santorini Shrimp
Serves 6 

Ingredients

1 pound shrimp, peeled
1 pound Santorini tomatoes or plum tomatoes, chopped
3 cloves garlic, chopped fine
¼ cup ouzo
1 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
½ cup crumbled feta
Juice and zest of 1 lemon
3 tablespoon bread crumbs, dried
½ cup white wine
Olive oil
Salt and pepper, to taste

Directions

In a preheated large skillet, sauté olive oil, garlic and red pepper flakes for a few minutes. Add shrimp, and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice, ouzo and zest. Add the wine, tomatoes, salt, pepper and fresh herbs, and sauté for a few more minutes. Take off heat, and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Santorini Tzaziki

Ingredients

2 medium sized cucumbers, peeled but not deseeded and chopped fine
2 cups Greek yogurt
2 cloves garlic, chopped fine
½ cups fresh dill, chopped
¼ cup fresh parsley, chopped
Juice of 2 lemons
Salt and pepper

Directions

Mix all ingredients in a medium mixing bowl until well mixed and smash cucumbers to make them blend in a bit better. Set in refrigerator for about 20 minutes. Before serving, remove from refrigerator but allow them to remain just a bit cooler than room temperature for best flavor.

Santorini Chicken Soulvaki
Serves 6

Ingredients

4 chicken breast, cut into thick 2 inch pieces
Juice of 3 lemons
Zest of 2 lemons
3 cloves garlic, chopped fine
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 cup Greek yogurt

Directions

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Eat with pita, tzaziki and roasted eggplant.

Santorini Roasted Eggplant
Serves 4

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes and red pepper flesh side up on a large cutting board. Sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil, and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers, and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper, and mix well. Drizzle with a bit more olive oil and mix again.

German Currywurst

Street food of the world is fascinating to explore.  When we typically talk about great street foods our minds run to Thailand or Mexico but we probably don’t automatically think Germany….and certainly I did not.  I’m somewhat of a healthy eater and street foods in many places, however delicious they may be are somewhat of a junk food.  That being said I typically have an open mind to them and try to experience as much as I can of the street food in the places I visit.  Germany’s, we should say Berlin’s star of the street food is CURRYWURST.  And everyone told me I must try it.  Basically currywurst is a pork sausage, that is smothered in a curry flavored ketchup, typically served with fries.  This idea was not “ideal” for my eating style but I kept my eyes peeled and while walking around one day in Berlin ran across a “healthy” street cart offering what looked like a healthy doused up version of the dish.  I gave it a whirl and it was surprisingly very tasty, curry ketchup and all.

Here is my best rendition of the dish…perhaps a bit healthy -souped up even more…….enjoy

Currywurst (German Fast Food with a healthy twist)

Serves 4

Ingredients

Olive oil
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
¼ cup yellow onion, chopped fine
1 tablespoon cumin powder
1 tablespoon brown sugar
1 tablespoon turmeric powder
1 teaspoon coriander seeds, ground
1 teaspoon black mustard seeds, ground
1 teaspoon fennel seeds, ground
1 teaspoon yellow mustard powder
½ teaspoon ground nutmeg
½ teaspoon ground gloves
1 teaspoon red chili flakes of cayenne
2 teaspoons salt
(2 fresh chilies ground for extra heat)
8 ounce can tomato sauce
1 pound kielbasa sausage-grilled, baked or boiled

Directions

In a medium saucepan heal oil and add garlic ginger and onion.  Sauté a few minutes until translucent.  Add all spices and cook a few minutes.  Add tomato sauce, mix well and cook a few minutes.  Remove from heat.  Cut kielbasa in 1 inch chunks and douse with the tomato “ketchup”