Friday, May 22, 2009

Recipe: Lemongrass Chicken + Pineapple

This marinade is super simple and packs loads of flavor. You can use it on any meat or seafood, even tofu!

2 T lemongrass, finely chopped
2 T canola oil
2T soy sauce or tamari
1 clove garlic, crushed
1T brown sugar

whisk all in non-reactive bowl, set aside

Chicken + Pineapple:
2 boneless, skinless chicken breasts
1 pineapple, skinned, cut into quarters, core removed

-place chicken and pineapple in SEPARATE plastic bags or containers, pour marinade over each
-allow to marinate in the fridge for 20 minutes
-heat grill on med-high, lightly oil
-grill pineapple about 2-3 minutes each side or until you get nice grill marks
-grill chicken about 4 minutes per side (longer if thick) or until done

Wednesday, May 20, 2009

Food Find: Smooze! Fruit Ice

Fruit ice is a strange description for this delectable concoction, but we'll let it slide. This little gem is kid-tested and mother-approved in our house!

Made from 100% fruit purees, juice and fresh pressed coconut milk, Smooze! is like a frozen push-up smoothie. Dairy-free and made with all-natural ingredients, there's not much to dislike. They are the perfect frosty treat for your play-date kid that has food allergies. Creamy, fruity and delicious.

These little guys are also shelf stable and come unfrozen. Hello, perfect for the cabin. Truck 'em up without worrying about melting and pop them in the freezer when you get there. Genius.
Here's more info....

Available for $3.99 at Whole Foods in 4 flavors (all with coconut milk): Mango, Pineapple, Pink Guava + Passion Fruit.

Monday, May 18, 2009

Ingredient: Lemongrass

n. (lěm'ən-grās') a tropical grass native to Southeast Asia; used in cooking, medicines and aromatics.

Lemongrass is a key ingredient in Thai + Indian cooking. Look for stalks that are firm and unblemished, with no browning and a white to yellow lower stalk. To prepare, you can cut the lower stalk into pieces and 'bruise' them by bending them or crushing with your knife to release aromatic oils. You can also slice with a sharp knife and pound with a mortar + pestle (or heavy frying pan) or chop finely in a food processor. In a pinch, most Asian groceries offer finely chopped lemon grass in tubs int he freezer section. Use in dressings, marinades and soups. It adds zip to marinades for all kinds of meats + seafood to be grilled!

Friday, May 15, 2009

Recipe: Mustard Sauce

Mustard Sauce
makes approx. 1 cup

6oz. coarse grain mustard (such as Grey Poupon Harvest Grain Mustard)
2T lemon juice
2T honey or more for a sweeter sauce

salt + pepper
handful of fresh flat leaf parsley, finely chopped
olive oil

whisk mustard, lemon juice and honey in large bowl

continue to whisk and slowly drizzle olive oil until desired consistency achieved
season with salt + pepper
stir in parsley

serve as a sauce with any meat (especially beef), seafood, veggies or sharp cheese

Note: you can also put this in a blender/food processor and slowly add olive oil for a smoother sauce

copyright 2009, Molly L. Herrmann

Wednesday, May 13, 2009

Food Find: Salt Bin

I was thrilled (THRILLED!) to find this the other day in Anthropologie. I go a little ga-ga over all their tableware and cookery goods, but this little salt bin made me smile. You see, I already have one (an antique from my husband's grandmother), but I have soooo many folks who ask me about it. I usually have no answer but to scour the vintage stores, but NOW I have an answer. Viola! Order it online or pick it up in a store near you. Pour your lovely kosher salt in (you do you use only kosher salt, right?), pick a spot near the stove and you are set. Sigh. Just lovely. And so very handy. What a great combo....

Sunday, May 10, 2009

Ingredient: Coarse Grain Mustard

n. mustard made with whole mustard seeds

I love mustard. Really good mustard, with the coarse seeds in there for texture + heat.
With grilling season upon us, I implore you to try some of these heavy-handed mustards with your meats + veggies. Perfect with brats and burgers, and equally good with veggies, they are especially delish with a cheese plate. Yum-yum.

My favorite coarse grain mustard is Grey Poupon Harvest Coarse Ground Mustard, which was also highly recommended by the folks over at Cook's Illustrated. Others that received high marks included Grey Poupon Country Dijon Mustard and Trois Petit Cochons Moutarde a l’Ancienne Whole Grain Mustard.

Some to stay away from (according to Cook's Illustrated):Westbrae Natural Stoneground Mustard, Inglehoffer Original Stone Ground Mustard, Raye’s Old World Gourmet Mustard.

A recipe for an easy Mustard Sauce to come on Friday....

Friday, May 8, 2009

Recipe: Spring Benedict

This is a recipe I came up with a couple of years ago, and now is the perfect time to serve it. It would make a wonderful brunch for Mother's Day!

Spring Benedict
serves 4

16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin slices Gruyere cheese (or more, if desired)
2T Extra Virgin Olive Oil, divided use
Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of Gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil
Meat Eater Version: Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired) Proceed with recipe

Wednesday, May 6, 2009

Food Find: EcoMetro

For those without an iPhone (darn it!) and none of those fancy apps, there is a cool local site that offers a bevy of information on green, sustainable topics.

EcoMetro is offered for several cities across the nation, and their Twin Cities site has a feature to find Local, Organic Food near you! Just plug in your zip, mileage radius and viola! You have alist of local places with great food to patronize for that impromtu lunch. They also offer online coupons, gardening advice, product reviews, just about everything. Check them out...

Monday, May 4, 2009

Ingredient: Asparagus

n. [uh-spar-uh-guhs] the shoot of a native Eurasian plant of the lily family; eaten as a vegetable; known for its dietary and medicinal properties

Now that the weather is finally warming up, I am all about the asparagus. Most folks steam their asparagus, but it can be eaten raw, grilled or roasted. I love to grill mine in the spring + summer. Just toss with some olive oil, salt + pepper, then grill on a pan over med-high heat until the asparagus is tender and browning in spots. Use it for salads, sides or wrap with prosciutto for a light main course or appetizer. Delish.

When choosing asparagus, look for tightly closed buds and uniform stalks. When you get them home, wash gently and pat dry. You can wrap them a moist paper towel and saran wrap or place them upright in a glass with few inches of water. Use within 2-3 days.

Friday, May 1, 2009

Swine Flu is Our Fault....

This is a great article from the Huffington Post...

Elissa Altman: Why the Swine Flu is My Fault

Recipe: Caramelized Onion + Pancetta Frittata

An easy supper, just add a salad... and a perfect way to use in season Vidalia Onions.

Caramelized Onion + Pancetta Frittata

8 organic eggs

2 oz pancetta, diced

1 small red or Vidalia onion, sliced

1/4C toasted bread crumbs

olive oil
1T butter

salt + pepper

-in a medium non-stick pan, heat butter and splash of olive oil
-add onions, s+p to taste and toss to coat in fat -cook over low heat stirring occassionally until onions are tender, about 10 minutes
-increase flame to med heat and add pancetta
-stir frequently until onions are browned and have a rich, sweet flavor, and the pancetta is crisp, about 10 more minutes
-meanwhile, beat eggs until frothy
-fold in bread crumbs and season with s+p -pour egg mixture into pan with onions + pancetta*
-gently stir eggs unti
l beginning to set
-when bottom of frittata is firm, transfer pan to broiler to cook the top until set, about 3-5 minutes
-invert onto plate and serve warm or room temp

*you may also mix the cooled onions + pancetta mixture, stir into the eggs, then place in a greased baking dish. Bake at 375˚F until frittata is puffed and golden.

Copyright 2008, Molly L. Herrmann