My base in Wyoming, the Riverton area was home to the Shoshone Indians. Interestingly enough I had never heard of the Shoshone Indians prior to my trip. I often realize how little I know about the world, my country, my state, my community and I try really hard to make sure that I absorb information as it comes to me in regular life encounters. So upon my return to NYC I got my google on and did a little research on the Shoshone Indians, after all I had just sled down their mountains, bathed in their hot springs and trampled through their grasslands, so I figured I should get to know my hosts a bit. When I did get my google on I found that the Shoshone Indians had a very similar story to most of the Indian tribes in the US, run off their lands by white anglo Saxons years and years ago and still fighting for recognition and barely holding on to their rich culture and history.
The Shoshones it seems were a relatively small tribe compared to others, reaching from Wyoming to Oregon and down into parts of Colorado. The tribe numbers historical data claims there were somewhere between 4-5000 members. All of whom spoke a dialect of language hailing from the Aztecs. They were sometimes referred to as the Snake Indians by settlers although their name translates into the valley people technically. Perhaps the most famous Shoshone Indian, which was surprising for me to read, was Sacagawea, who accompanied Lewis & Clark on their expedition over the western USA. Pinyons were a staple food of the Shoshone Indians along with berries, roots and fish. As the story goes, they were continued to be pushed of their lands. In 1905, about 100 years after their first contact with the white man, the Shoshone began their “Trail of Tears”, being forcibly removed from their ancestral lands to a newly appointed home or reservation. Today the Shoshone are still waiting to become a Federally recognized tribes along with several hundred other tribes in the USA
Pinyons are still a predominant in the are, among Shoshone Indians as well as haute cusine in the area and especially prevalant in the Jackson Hole & Yellowstome fine dining worlds. The pinyon is utlimalte a pine nut but this variety found in the western USA is a tad different. Essentially the seed of the pine (located in the pine cone), there are only about 20 species that produce large anough seeds to be edible. A good portion of the pinyon’s produced in the USA are harvest by Native American trbes because of certain negotiated treaties between the government and tribes giving certain tribes the exclusive rights for harvest and sale, although these negotiations have certainly been difficult.
Pinyons are extremly high in protien about 25% and unlike many things with shells and peels the nutrion of the pinyon is stored in the inner seed not the shell or lining. Once the shell is removed pinyons have an extremly short shelf life and can become rancid within a few weeks. The north American variety are known for their large size and ease of shelling which is why you can often find them for sale with the shells on. Pinyons have a much moe earthy flavor with an intense yet not overly powerful, pine flavor and scent. To use them the same as Italian pine nuts is not recommended because of this powerful pine taste, but they can be amazing with the right ingredients.
**For shelled pinyons, soak them in water for a few hours which eases the peeling process!
Here are few of my best ideas:
Pinyon Dried Cherry Cookies *add ¼ cup shelled pnyons to this recipe
Pinyon Vodka
*place 1 cup shelled pinyons in a liter of high quality vodka and let infuse in a dark cool place for 4 days, remove the pinyons and chill vodka, drink as shots with the pinyon seeds as snacks! Pinyon Brittle *replace the pumkin seeds with shelled pinyon seeds Zucchini Carpacio with Toasted Pinyons
Very few spices have problems in my kitchen, but coriander has been one of the trickiest I have dealt with yet with multiple failures! I have to admit many of my beginning days with coriander were shaky at best. I first encountered these weird creatures as a young lass in California, I believe, on a steak. I tried to reenact the recipes (one of my talents) to my family, they spit it out and asked what the hell was this? I kind of agreed as I didn’t see the point of screwing up a good rib eye with this weird tasting and somewhat bitter, clog your teeth critters. So I moved away from hem for a while. Even in my extrme Latin and Mexican cooking I refused to use it. Every time I tried to add them to my repertoire they just didn’t quite cut it, they were always too potent and people could always taste them and so I let them go a few more years and this story went on and on until I recently understood that like all things, coriander seeds have their place and my challenge was to not only learn this but to use them as I use all spices; unassumingly and perfectly.
My journey began with a recent project for The Thomas Collective and the Wines of Chile. I was creating spice mixes and recipes for a live wine tasting and pairing event they were having at the center and the recipes they wanted were Indian, so for sure I knew I had to use coriander seeds and truthfully I was nervous. But interestingly enough I had a really good experience with them and I think partly because I used whole seeds and ground my own as needed and kind of took control over the process of how I wanted them. I found that the coriander flavor was so necessary in the Indian spice mixes I created and I tried it without and it just wasn’t the same. I slowly learned the subtleties and the ratios needed and from that point it became a game changer in my cooking repertoire. From there I became much more aware of what others were doing with coriander seeds and I was able to become a bit better tasting of the spice and understand how it blended well and melded with other flavors
What exactly is coriander you ask?
It’s the seeds of the cilantro plant, round paper balls shaped seeds. The flavor is warm and a bit lemony with a pine-ish sweet and spicy flavor and scent. It’s commonly used in Indian Cuisine as well as Latin American cooking. It is used in the whole form, cracked form and ground form. The seeds are often toasted, which for me made a big difference when I began to toast the seeds, the flavor really changes, and once cracked or ground after toasting the oils are released and the taste and texture much better than raw.
Here are a few of my favorite new and improved coriander seed recipes including one new one inspired by the top chefs masters mention of coriander infused chocolate and our upcoming supper club; Moroccan Spice Dreams!
Tandoori Spice Mix Makes about 1.5 ounces of mix
Ingredients2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric
Directions
Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.
*toast coriander seeds, cumin seeds, black pepper corns and cracked cinnamon and grind for an even more potent tastier version!
Check out some of my recipes to use the mix on!
Madras Curry Mix Makes about 1.5 ounces of mix
Ingredients
½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground
DirectionsMix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.
*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!
Check out some of my recipes to use the mix on!
Coriander-Chocolate Halva Liquor Makes 1 liter
The toffee, praline, vanilla and dried fruit tones in the initial rush of tasting bourbon elixir and charred oak barrels give the Bourbon and spicy firmness that blends in well with this Middle Eastern inspired elixir!
Ingredients
1 tablespoon, coriander seeds, cracked fine
1 teaspoon black pepper, cracked fine
1 ½ cups bourbon, Makers Mark 46 preferred
½ cup dark chocolate, semi sweet, chopped fine
½ cup honey
2 cups sweetened condensed milk
1 cup heavy cream
½ cup whole milk
½ cup tahini
½ vanilla bean, seeds scrapings
½ teaspoon almond extract
Directions
Place the coriander and the black pepper in a small mason jar of bourbon (about ½ cup) and let infuse for about 4 days in a dark cool place. In a double broiler place the chocolate, honey, coriander & black pepper bourbon infusion and slowly melt the chocolate, storing until smooth. Set aside to cool. In a blender place the remainder of the bourbon, condensed milk, heavy cream, milk, tahini, vanilla bean and the almond extract and blend until smooth. (The blending part may need to be done in two batches)Bottle and refrigerate!
The Parsnip! Something Interesting and worth waiting to find!
Parsnips are not in every kitchen, although they should be. The parsnip, which is essentially a root vegetable related to the carrot, but far sweeter. They have a buttery sweet taste, somewhat like honey flavor with a zing of spice which some describe as a cardamom flavor which is both sweet and spicy so that make sense! Their history is pretty much the same as carrots, native to Eurasia and predominantly in Greek and Roman culture. The parsnip unlike the carrot is rarely served raw, although it can be its typically severed in soups, stews, and roasted. The parsnip is extremely starchy and makes and excellent mash. When roasted the sweet and spicy flavor is extracted so perfectly that many believe that roasting is the perfect cooking method for these guys.
Unlike the carrot the parsnip should be peeled as the peel is thicker and defiantly more bitter. They also have a reaction to air like a lot of vegetables and turn dark so its best to chop them just before cooking. Parsnips are common in the late fall and are one of those items we typically moved past because of fear or confusion. The parsnip should not be avoided, these sweet carrot like critters make excellent dishes and are an excellent item to add to your cooking repertoire!
Here are some of my favorite parsnip ideas and recipes!
Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish
Directions
In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.
Garnish with a curry dusted apple wedge.
HERBED PARSNIP OVEN FRIES
Serves 4 -6
Ingredients
5 medium parsnips, peeled and sliced into thin strips (French fries)
2-3 tablespoons olive oil
1-2 teaspoons salt
2 teaspoons black pepper
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh chives, chopped fine
Maldon or flake salt
Directions
Pre heat oven to 425° F. Place the parsnips in a large mixing bowl and combine all other ingredients in the same bowl. Mix and toss well until all the parsnips are well coated with oil, adding extra oil if needed. Place on a line baking sheet, making sure the parsnips have enough space to cook evenly. Place in the oven and roast for about 15-20 minutes or until browned evenly. Make sure to turn and flip the parsnips at least once during the roasting process for even browning. Sprinkle a little flak salt on them as they come out of the oven if desired.
Parsnip & Apple Thyme Mash
Serves 4-6
Ingredients
6 medium parsnips, peeled and chopped large
2 medium tart apples, peeled, cored and chopped large
¼ cup fresh thyme leaves
2 tablespoons butter
¼ cup whole milk
2 teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon nutmeg, freshly grated
Directions
Place the parsnips and apples in a pot of water (just covering the parsnips and apples), cover and bring to a boil. Reduce heat to a low boil and allow the parsnips and apples to cook until tender for about 15 minutes. Strain the parsnips and apples and reserve ¼ cup of the cooking liquid. Place the parsnips and apples in the food processor, add the ¼ cup of the cooking liquid, the thyme leaves, the milk and the butter and process until smooth. Place in a bowl and season with salt, and pepper to taste and then a little freshly grated nutmeg, making sure to stir it into the mash.
Parsnip & Pear Latkes with Ginger Spiced Crème Fresh
Makes 20 medium latkes
Try this sweet spin on a traditional dish, showcasing parsnips sweet spirit!
Ingredients
5-6 medium parsnips, peeled and grated
1 medium pear, peeled, cored and grated
2 tablespoons fresh thyme, chopped fine
1 teaspoon ginger, freshly grated
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
walnut oil
Ginger Spiced Crème Fresh (recipe follows)
Directions
In a large mixing bowl, combine grated parsnips, pear, thyme, ginger, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes type spheres, not to thick or thin, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained. Serve with Ginger Spiced Crème Fresh!
Mejool Dates, Who Knew How Incredible These Little Suckers Are!!
Before my travels to Israel honestly I didn’t give dates much thought. I basically thought they were some disgusting dried fruit that was tough and not that sweet and for the most part useless. Now when I first arrived in Israel about 8-9 years ago, I didn’t care much for even trying dates because well, my opnion was carried through. But over the years the date industry in Israel has grown a substantial amount and I have watched many of the herb growers, peppers growers etc, begin to plant dates and I have witnessed these trees grow from young things to bog ones and suddenly dates were a bigger part of my life. I think like everything that comes unexpectedly timing is everything. About three years back I began to travel to Israel in September which is typically the date harvest season. I will never forget tasting my first date fresh off the tree. It was hot from the sun beating down on it, soft and luscious and sweet but sweet like honey and not like sugar, with some savory taste to it. The texture was like velvet in my mouth and I couldn’t get enough! I began to notice all the things that they did with dates, in cooking; sweets and savory and began to grow an interest in what to do with these guys. On this recent trip to Israel is was also the date harvest season but also Ramadan which is a huge date time as the Muslims eat a huge amount of dates during Ramadan. There is often a lot of theft in the field during date season and I even got to go date protecting in the middle of the night in the Jordan Valley north of the Dead Sea on a full moon! No theft occurred but it was exhilarating. We toured a huge date operation on this trip as well and I really secured my love for these guys and decided that its time that my world of readers discover the unexpected in dates and learn, “What the heck do I do with this?” We are talking about Medjool dates a variety of dates originating from the Middle East and coveted by all as the only real date worth eating.
Free from saturated fats, high in antioxidants, high source of fiber, naturally sweet, and with a healthy dosage of beneficial minerals ; calcium, magnesium, manganese, zinc, copper, iron, selenium and potassium, dates are a healthy option in our diets regardless of where you live. The Medjool is considered the diamond of dates, they are prized for their large size, extraordinary sweetness and chewy texture.
Medjool dates are deep amber-brown and have a slightly crinkly skin that shimmers from natural sugar crystals. Bite into one, and your teeth sink into satisfyingly sticky flesh that tastes of rich caramel, hints of wild honey and a touch of cinnamon. Melt-in-your-mouth Medjools are so luscious they taste as if they have been warmed in an oven.
Dates are considered the oldest cultivated fruit in the world: Fossils show date palm trees thrived 50 million years ago. The fruit of the date palm was eaten as far back as 5,000-6,000 B.C.E., and they’ve been cultivated for about 6,000 years in the Middle East.
Ancient cultures called the date palm “the tree of life,” and used all parts of the tree, from the trunk to the leaves. Dates are still a staple source of nutrition for nomadic peoples because of their high carbohydrate content, high potassium levels and easy portability.
Hundreds of varieties of dates are grown throughout the world, about 12 of which can be found in the United States. They are classified as soft, semidry or dry. Soft dates such as the Medjool, Khadrawy, Halawy and Barhi have a sweet, creamy flesh because of their high moisture content. Semidry dates such as Deglet Noor and Zahidi have less moisture, sweetness and chewiness. Dry dates such as the Thoory, which is called the “bread” date, have rather hard, dry skin and very little moisture
Most U.S. dates — 95 percent — are grown in California’s Coachella Valley, a two-hour drive northeast of San Diego. Dates grow well there and in parts of southwestern Arizona because they like hot heads and wet feet. That is, they grow best in areas with high heat, low humidity and an abundant supply of groundwater.
Most folks rarely consider using these in their kitchens, they simply eat them, which have to admit is my favorite way of enjoying these guys, but I am a little spoiled and if I cannot eat them fresh of the tree the taste is simply not the same so I do enjoy and have learned how to use them in my kitchen and I think they are worth experimenting with for sure. how to choose: Choose plump, soft dates with shiny skin. Avoid very shriveled dates or those with mold or large sugar crystals on the skin. how to prep: Given Medjool’s pleasantly sticky sweetness, they’re often used in baking. But they also make a great addition to your morning yogurt or cereal, and work well in savory preparations like braises and in side dishes or salads. And of course, they’re fantastic just eaten out of hand. how to store: Dates can stay on your counter, covered, for about a week. They can also be stored in an air tight container in the fridge for up to six months.
Here are a few ideas and recipes to get you on your way to discovery!
High Fiber-Deliciously Sweet Date Muffins & Cakes
Tray adding chopped dates to a high fiber muffin recipe, top with a streusel topping with chopped dates as well! Also these guys are amazing in cakes and tarts!
Breakfast Date Smoothie A high fiber start of the morning! Mix1 cup yogurt, 1 cup milk, 1 cup pitted, chopped Medjool dates 2 cups of ice cubes and 1 teaspoon vanilla. Add a banana if desired. Blend until smooth! Chutney’s & Compotes Dates are excellent for chutney’s and compotes and in the middle east this is one of the main recipes I see most often. Sweet, savory, soft chunky, the possibilities are endless. Here are my two favorite recipes, one sweet, one savory!
Medjool Chutney (Savory)
Makes 2 ½ cups
Ingredients
Olive oil
1 medium yellow onion, chopped fine
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
1 -2 red chilies, chopped fine
2 cups Medjool dates, pitted and chopped fine
¼ cup golden raisins
¼ cup brown sugar
½ teaspoon curry powder
1 teaspoon cumin
1 teaspoon smoked chili powder
2 teaspoon salt
2 tablespoons honey
½ cup hot water
Directions
In a sauté pan heat olive oil and sauté onions, garlic and ginger. Add chilies and sauté another minute. Add dates, raisins, sugar, curry, cumin, chili powder and honey and sauté and stir well. Add the hot water and cook, allowing to boil for about 4 minutes. Place in a food processer and pulse until desired chutney consistency.
Medjool Compote (Sweet)
Makes 2 ½ cups
Ingredients
2 cups Medjool dates, chopped fine
1 teaspoon fresh ginger, chopped fine
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup hot water
2 tablespoons honey
1 cinnamon stick
2 star anise
Directions
Place all ingredients in a medium saucepan and bring to a boil. Stir and place temperature on a low simmer for about 15 minutes, stirring frequently until the mixture is a soft compote. Serve with cheeses, cakes, or on warm sweet breads.
Caramelized Onions & Date Flat Bread Pizza
Take some premade flat bread and brush it with olive oil. Place a bunch or caramelized red onions on top and Medjool dates (chopped fine). Sprinkle the top with parmesan cheese and a little fresh rosemary and salt and bake until golden brown and crispy!
Stuffed & Wrapped Dates Try dates stuffed with cheese and herbs and also one of the great luxuries are bacon wrapped cheese stuffed dates! Play around with different stuffing’s and wraps! Moroccan Style Date Dishes Probably my favorite way to cook with dates outside of chutney. Use Medjool dates in your Moroccan cooking. Chicken stewed with onions, apricots, dates, chickpeas and Moroccan spices, Roasted Moroccan vegetables with spicy date glaze, Orange and date couscous. Orange Date Champagne Cocktail Don’t worry I would never leave you without options for drinking your dates! This one is not the prettiest drink but is quite deliciously sweet and special! First make some date & honey puree, chopped dates boiled with some honey and pureed into a puree. Place about 1 ounce of date puree in a high ball glass filled with ice, and 2 ounces of high end orange liquor, add about 2 ounces of gin stir and fill the glass with champagne. Garnish with a zest of an orange! Moroccan Old Fashioned For the deep dark and stormy with a Middle Eastern twist. First infuse some good quality rye with dates. (place 1 cup of chopped dates in about a quart of rye and let infuse for 4 days.) Next make some Moroccan Spiced Syrup ( 1 cup sugar, 1 cup water, 2 star anise, 2 cinnamon sticks, 3 cardamom pods, seeds, 4 cloves, 5 all spice berries, in a sauce pan and allow to boil and then reduce to simmer for about 5 minutes. Turn off and allow to sit for five more minutes, Strain.) Next in a low ball glass muddle an orange peel, 2 ½ ounces of the infused rye and 2 tablespoons of the syrup. Fill the glass with ice and stir and garnish with a new orange peel slice.
Pondering the Meaning of Family, Earthquakes, Hurricanes & Gratitude with Lots of Red Cabbage
When the hurricane hit, I had lots of red cabbage in our culinary fridge, some from the canceled class that was supposed to happen on the day the hurricane hit (Clam Bake Cape Cod Style-It was for Garden Cole Slaw) and I had also overestimated my needs for my Surviving Survival Fiesta I had a few days prior to the storm. So while I was pondering the meaning of family, I was also pondering what to do with all that red cabbage and I got to looking around on the internet for ideas and it dawned on me that most people are a bit intimated to use red cabbage outside the obvious. I was also thinking about my own family and how red cabbage was like a staple, both because my father loved cabbage, California was full of it and Central America had its fair share as well, so in my family red cabbage is pretty prevalent and I wanted to share with my community of family out there, “my readers, the beauty of red cabbage!
First let’s talk a bit about cabbage. The flavor of red cabbage is pretty much equal to that of the green cabbage, I differ with this statement slightly but I also assume it could be my mind playing tricks on me and I honestly have never done a blind taste test, for our purposes here, it’s the same basic flavor. I prefer red because of its vibrant color and that makes it much more fun to deal with. Many do not like dealing with the red cabbage because it bleeds its red color onto whatever else is in the mix.
Par cooked cabbage is an extremely healthy vegetable providing special cholesterol lowering benefits and an extreme amount of fiber. They are study cabbage profusely these days as its increasing benefits to slowing cancer. Red cabbage also container a fair amount of protiend plus its loaded with minerals and vitamins.
But what to do with it? Well for one lets decide to get creative with it, its cheap and easy to use so that guives us an easy muse right there. I even challenged myself this time around as my old cabbage repertoire needed a revamp. I typically shred it and season it with lime and salt and eat it on tacos and in bean salads or in variations of coleslaw. I never cook with it and I decide that for this edition I would do just that. Come up with creative recipes for red cabbage that can enhance our health and our lives. So whip some of these recipe sup for your “family” tonight! All of these are simple and easy just the way we like it!
Chipotle Bourbon Braised Pork Chops, Red Onions & Doughnut Peaches
Serves 6
This was our hurricane meal, my extended Brooklyn Family and I! We paired it with Cheddar Jalapeno Smashed Potatoes and some Chinon wine!
Ingredients
6 boneless pork loin chops, seasoned with salt and pepper
2 medium red onions, halved and sliced
10 doughnut peaches, pitted and sliced thick
2 cups shredded red cabbage
¼ cup chipotle sauce
½ cup water
½ cup applejack bourbon
2 teaspoons salt
2 teaspoons pepper
Cilantro for garnish
Directions
Preheat oven to 375 ° F and place the pork chops in a Dutch oven with a cover. Next lay down the red onions, the doughnut peaches and the red cabbage. Whisk together the chipotle, bourbon, salt and pepper and pour over pork mixture. Place in the oven covered for about 15 minutes. Take out and stir and place back in the oven for another 15-20 minutes until all items are soft and pork is cooked through. Serve with cheddar jalapeño smashed potatoes!
Cabbage & Bean Salad with Spicy Pesto Vinaigrette
Serves 6
Ingredients
1 cup red cabbage, shredded
½ cup carrots, grated
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 cup sliced radishes
1 cup baby greens
1 red chili pepper (fresh) and chopped
2 cups cannellini beans
¼ cup champagne vinegar
Juice and zest of one lemon
¼ cup olive oil
1 tablespoon basil sauce or pesto
1 teaspoon salt
Directions
Place all vegetable sin a big salad bowl. Whisk together remaining ingredients (dressing) until smooth and toss over salad.
2 cups red cabbage, shredded
3 medium beets, shredded
2 medium carrots, shredded
1 cup fresh mint, chopped
1 tablespoon cumin seeds, toasted
1 tablespoon lime zest
Juice of 2 limes
1 teaspoon sesame oil
2 tablespoon grapeseed oil
Salt and pepper
Directions
Toss together in a large bowl, cabbage, beets, carrots and mint. In a medium mixing bowl whisk together cumin seeds, lime zest, lime juice, sesame oil, grapeseed oil, salt and pepper. Toss over cabbage mixture and mix well.
A Quest for Food Purity Leading to Discovery of My Love of Cuttlefish
And some new ideas on what to do with it………..
Cuttlefish are lovely sea creatures that can be a bit intimidating but yet are quite lovely both to witness in the sea and to eat! They are part of the Sepiida family, which is the same as squid and octopuses. The cuttlefish is sweeter and thicker than squid and less dense than them both as well. The ink of the cuttlefish is prized due its rich deep flavors unlike its blander relatives. They are very similar to squid with an internal type shell of bones made out of a cartilage like substance. They have 8 arms and two tentacles. On each of the tentacles are some suckers in which they catch their prey with. The average cuttlefish size if about 6-10 inches. The cuttlefish is native to the Mediterranean and is also found in Asia. Fresh cuttlefish is not often seen fresh in the USA but when we do find it this treasure is filled with good stuff, including its ink. There are indeed tough so typically we see them cooked for just a slight amount of time or stewed for a long time. The ink sac can be harvested from the fish and made into lovely dishes as well. Here are a few of the amazing recipes I learned in Italy along the Lingurian coast. They are my interpretations of things I ate and saw.
The cuttlefish is a bit more difficult to deal with as opposed to its relatives so I have attached a link to a video that does an incredible job of explaining it.
Grilled & Stuffed Cuttlefish
Serves 4
Ingredients
4 medium cuttlefish, cleaned and kept whole
½ cup fresh shelling beans, cooked
½ cup fresh tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
½ cup breadcrumbs
¼ cup pecorino cheese, finely garted
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons plus 1 tablespoon fresh pesto
Salt and pepper
Lemon wedges
Directions
Chop the tentacles up and toss together in a mixing bowl with the beans, tomatoes, onions, garlic, breadcrumbs and pecorino. Mix in lemon zest and juice and pesto and season with salt and pepper to taste. Carefully stuff the bodies of the cuttlefish and brush with the reaming pesto on both sides. Grill on a hot grill for about 10-12 minutes flipping 2-3 times as needed.
Fettuccini Nero Al Mar Serves 4-6
This recipe is inspired by two experiences actually, my trip to the Lingurian coast and my many trips to Al di La in Brooklyn and my many Sepia Al Nero meals I have had right here in my own backyard. I often try to recreate Anna’s dishes and with an okay amount of success and this dish is no exception. I would like to think I learned a few tricks in Italy that can perhaps, maybe, almost compete with Anna’s version, which I have to admit is just about exactly the same as I found all along the coast of Italy!
Ingredients
Cuttlefish Ink Fettuccini, cooked (regular pasta dough) made with 1 tablespoon cuttlefish ink
*for whatever reason the sepia ink is said to drown out the taste of the salt in the past so add 1 teaspoon salt extra tot eh recipe when using the ink
Olive oil
2 teaspoons fresh red chili’s (dried chili flakes can be substituted)
2 teaspoons lemon zest
2 cloves garlic
1 cup rock shrimp
1 cup cuttlefish pieces, chopped large
2 cups fresh tomatoes, chopped
1 teaspoon salt
1 tablespoon pesto
¼ cup fresh mint
Directions
In a large sauté pan heat the oil, chilies and lemon zest and sauté the garlic for a few minutes. Add the rock shrimp and cuttlefish pieces and sauté a few minutes. Add the tomatoes, salt and the pesto and stir. Cook for about 5-8 minutes and toss together with pasta and fresh mint.
Get Me Outta That Box ,Come Inside & Get to Know Me Introducing Lavender
For me there are few herbs as heavenly as lavender. The sweet pungent scent and strong flavor are right up my alley. What I love about Lavender is that there is so much more than meets the eye, thus making it the highlight of this month’s theme of focus, which is essentially, about judgment and how typically wrong we are and that we are to blame for sending the incorrect messages to the judgers. Lavender is no different. Pretty purple flowers, with a sweet far off fragrance, invite and entice us however the closer in we move to lavender the more we begin to notice its potency, aggressiveness and almost opposite of its scent a strong and powerful flavor. The lavender plant hides it’s trueness in a way, leading us to believe it is this delicate flower reminiscent of lace and frilliness. Yet this herb is strong and hearty with very little frill and priss! I am attractive to the lavender plant I believe for this reason, it captures so much of what I stand for, it can live on its own with very little help, it’s attractive and therefore not forgotten, and its potency allows it to go a long way. It’s not difficult to use culinarily, we must simple learn a few tidbit and from there the wondrous world of lavender in food and drink can take you away to inside its bliss!
The lavender plant is actually a member of the mint family, which is you pay attention in its simplicity many of those potent and powerful herbs are. Native to the Mediterranean, the North Africa, Southern European Mediterranean areas and all the islands speckled throughout this little wondrous herb is a major cross pollinator or procreator if you will (another nice quality) and thus the countless varieties are too difficult to keep track of let alone spot and name. The flowers and the leaves are edible and usable in the culinary domain and the flavor is somewhat resembling of a sweet, perfume potent rosemary. The flowers lend up more perfume scent and tastes while the leaves are a little less potent. Lavender is not too difficult to attain in the peak of summer, at local farmers markets, restaurants and even in conventional grocery stores in the clams shells. (Jacobs Farm sells it year round from their California farm.) For me I am an avid user of lavender, most people know this about me and I am a big encourager for people to step outside their comfort zone in cooking and learn to use some of the amazing herbs we have access to. I like to buy big bushels of it and place in jars on the counter and use as I see fit and smell the heavenly scents lofting through the kitchen just by having it around. Its beauty is really superb and its flavor amazingly appealing when done well. So my advice to you is get to know lavender a little bit better this summer, you will not be disappointed!
Here are a few of my favorite Lavender recipes and tips…….
Lavender Black Iced Tea
Makes 1 pitcher
Ingredients
¼ cup fresh lavender flowers
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 black tea bags
Ice
Water
Lemons for garnish
Directions
In a medium saucepan combine the flowers, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture (reserving a few lavender flowers for floating garnish) Pour the syrup in a large pitcher filled with ice and add water! Garnish with a lemon slice and a few lavender leaves to float.
Herbs de Provence
One of the best dried herb mixes! Wonderful on grilled meats and fish and breads. A fresh version is also a heavenly additive to your summer culinary repertoire.
Ingredients
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon fresh summer savory, chopped fine
1 tablespoon fresh marjoram, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lavender flowers
2 tablespoons dried fennel seeds
1 tablespoon salt
Directions
With a mortar and pestle grind up all the herbs and flowers and seeds until a chopped herb paste is made. Use this on grilled fish or chicken or vegetables!
In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the class of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!
Lavender Buttermilk Fried Chicken
Serves 4-6
Ingredients
For the brine
1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1 cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings
In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.
In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, basking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!
1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water
Directions
In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well. Serve over ice with lavender wand.
Lavender Lemon Sugar Syrup
Ingredients
1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried
Directions
In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.
2/3 cup all purpose flour
¼ cup tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon lavender flowers
1 bottle (16 oz) Belgium white ale
Directions
Combine flour, cornstarch, baking powder, soda, salt and beer (you may not use entire) till a pancake-like batter consistency.
Cooking is not unlike life itself, it is filled with all that you know and filled with much you have to discover. Unless you are open to experiencing new foods you will never truly get to experience what it is to grow as a cook as well as a person. The What the heck do I do with this section of my blog is pretty much to showcase and highlight accessible and also non accessible items that you should be discovering and using. You have to see past the ordinary to use these things and to get creative with your thinking about them. This month’s out of the ordinary item is the bittersweet kumquat. The kumquat is somewhat of an anomaly as typically we see the peel of citrus as the sour part and the insides sweet, in the case of the kumquat it’s the exact opposite. The peel is sweet and the inside bitter. They are a lovely snack to snack on and an even better fruit to use in cooking and concocting!
The kumquat is a little oval shape orange looking creature, the size of a large grape, originating from China, the name translates to yellowish –orange in Cantonese. The kumquat is a unique citrus as you eat the entire fruit, peel and all, again the kumquat has a sweet peel and a tart inside, unlike other citrus. Its main uses are in sauces and stews and jams as well as salads and drinks. The seeds are edible as well so never mind them when you pop them in your mouth, eat the WHOLE thing. Kumquats are in season at the end of winter and move through early spring. Store the kumquats in your refrigerator for up to two or three weeks or let them sit on your counter like oranges for a few weeks. Pick kumquats that are firm and blemish free. We are seeing the last of this seasons bountiful harvest so check them out! They are fully loaded with high doses of vitamin C and are again not only a great snack ( I tend to have a bowl on my desk in peak season) but they are excellent for cooking and at Ger-Nis we love them in drinks!
Here are some of my favorite kumquat recipes that are a bit more daring and less ordinary than the usual suspects!
1 cup kumquats, sliced medium
½ cup brown sugar
½ cup fresh mint leaves
Ice
1 ¾ cups ginger infused dark rum (recipe follows)
Seltzer water
Directions
In a small bowl mix together kumquats and brown sugar until the sugar is all over the kumquats. Set the kumquats aside for at least 2 hours. In 5 large beer glasses or tall Collins glasses, divide up the kumquats and place at the bottom of the glasses. Next tear up all the mint leaves and divide them up amongst the glasses as well. Muddle the mint and the sugared kumquats in each glass until the kumquats begin to break apart. We want most of the kumquats to remain intact and just slightly muddled. Fill the glasses with ice and place about 3 ounces of ginger infused dark rum in them. Fill the glasses with seltzer water and mix well, keeping the kumquats towards the bottom and allow the mint to float to the top.
Fresh Ginger Infused Dark Rum
Makes 1 quart
Ingredients
1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum
Directions
In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.
2 chopped chicken breasts
1 medium yellow onion
1 cup of chopped kumquats
¼ cup of cilantro
2 tablespoons of curry powder
½ cup of chicken stock
½ cup of plain yogurt
PREPARATION
Sauté two chopped chicken breasts, one medium yellow onion, one cup of chopped kumquats and ¼ cup of cilantro with two tablespoons of curry powder. After sautéing, add ½ cup of chicken stock and cook until all ingredients are done. Mix in ½ cup of plain yogurt and mix well.
Although these herbs are different I use them often times interchangeably. The many uses of Thai basil and cinnamon basil goes on and on. I typically use them in Thai food , like soups, sautés and sauces, but one of my favorite ways to use the herbs are in syrups and in drinks. The syrups can be used to flavored baked goods, stir fry and in COCKTAILS! The Ger-Nis Sunday Supper Club fell on my birthday this spring, and the supper club was also a pseudo birthday party- kind of a bittersweet idea for me as I am trying to transition into better work-personal life separation. As a lady who works too much, the idea to combine the two seemed natural to me, and overall I like the idea still on some level. I’m sure it was a protection mechanism for not exposing myself to the idea that I didn’t have many friends right here in Brooklyn because of my lack of Sustenance in my own life. I realize that in the coming years I need to have a bit more separation between some personal events and work. It’s where I have always gone wrong in the past several years, trying to make my personal life business related, but the truth is that I learned they are separate and there needs to be space between the two. My personal life should be filled with love and loving friendships, and my professional life should be filled with people that I have a mutual respect for- creativity and works related stuff! Work can have people that I love and that have loving friendships within it, but they are working with me due to professional reasons, and the separation is important. I learned a lot of lessons that night, drinking this drink that I came up with for the supper club! It’s my birthday antidote for growth, and truly fitting- seasonal, springy and tantalizing beyond belief!!
1 ounce cucumber infused gin
2 ounces lillet blanc
½ ounce blood orange juice
½ ounce cinnamon basil syrup (recipe follows)
Garnish with cucumbers marinated in cinnamon basil and lillet blanc
Cinnamon basil leaves for garnish
Directions
In a shaker filled with ice, combine gin, lillet, blood orange juice and cinamon basil syrup. Shake well and strain into a lowball glass filled with ice or a martini-style glass. Garnish with a lillet-soaked cucumber and cinnamon basil leaf.
Cinnamon Basil Syrup
Makes 1 cup syrup
Ingredients
½ cup to 2 cups sugar
½ cup to 2 cups water
½ cup fresh cinnamon basil leaves
Directions
Place water, sugar and cinnamon basil leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat to simmer for a few more minutes. Take off heat and allow to cool. Strain out basil leaves. Bottle and refrigerate.
The Topinambur is a member of the sunflower family (as are artichokes) and native to North America. Sent to Europe in 1610 as a starvation food, its cultivation was soon eclipsed by the potato. Recently it has regained some importance as a crop because high yields and starch content make it of interest to the energy industry. It’s a brownish root resembling a ginger root but larger. The plant itself looks like a sunflower plant and has flowers similar as well. The Topinambur is extremely popular in Germany and used throughout German cooking similar to a potato. But the main use of most the cultivated topinambur in Germany is used to make schnapps called ROSSLER.
Topinambur or Jerusalem artichokes can be eaten raw, baked, steamed, pureed, fried and even mashed. They have a nutty artichoke type flavor with earthy notes, subtle but at the same time tasty. Most are familiar with how to use when used similar to a potato but one of the highlights of these little tubers is the ability to eat them raw. As always I’m a big peel advocate so keep the peels on, just wash and scrub them well. Store them in the refrigerator and try and purchases or choose roots that are smooth not wrinkled and dry.
Incorporating these little wonders to your late winter meals is a perfect way to transition into spring while still keeping it hearty!
Shaved Jerusalem Artichoke Salad with Rocolla and Parmesan
Serves 4-6
Ingredients
1 pound Jerusalem artichokes, scrubbed, trimmed and thinly sliced (mandolin)
½ cup fresh parsley leaves (no stems)
2 cups fresh rocolla or arugula leaves
½ cup shaved parmesan
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1 teaspoon lemon zest
1 teaspoon salt
Cracked pepper
Directions
In a large salad bowl, toss together, Jerusalem artichokes, parsley, rocolla and parmesan, set aside. In a small bowl whisk together olive oil, lemon juice, zest, vinegar and salt. Toss together with the Jerusalem artichokes and season with cracked pepper!
