Fresh Corn & Pancetta Risotto: 'tis the season!

There's a time and a place for everything, and the time has never been better for this incredibly satisfying risotto. You may have noticed a few ears of corn being offered for sale out right about now? If you haven't then you obviously have been a shut in for the last three weeks. Like fresh tomatoes warm off the vine, corn is never better than you'll get it in late summer/early fall. I picked up three ears at our local market for about a buck. If there's a more satisfying way to spend a dollar I haven't heard of it! I knew immediately what I was going to do with them. Risotto is the perfect thing for me to be making at home right now since we're still in "moving phase", getting into our new house and getting the old one ready for listing. Simple is definitely the mantra right now, and nothing could be simpler or tastier than this dish. It takes about 10 or 15 minutes to prep, maybe 25 to cook, and then you can take all the time in the world to linger over the incredibly delicious results!
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Fresh Corn & Pancetta Risotto
an E.D.T original

ingredients:
3 ears fresh corn on the cob
4 oz. pancetta, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, diced
1-1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth/stock (approx.)
1/2 stick butter (optional but a really good idea)
grated parmagiano-reggiano

method:
1- Shuck the ears of corn, removing as much of the silk as you can. Take your chefs knife and cutting as closely to the base of the kernels as possible, slice them top to bottom into a bowl. It's super easy, but if you haven't done it before click here for a great tutorial. You should end up with about two cups of kernels. Set aside.

2- Heat medium sized skillet over med-high heat, add pancetta and cook until semi-crisp, about 10 minutes. Drain off all but about two tablespoons of fat and set skillet aside.

3- Put chicken broth in a 3 quart saucepan and heat to a simmer. In a medium saucepan add olive oil and butter and heat over medium heat until butter is melted. Add onion and saute until it is softened, about 6 or 7 minutes. Add rice and stir to coat for about 1 minute. Add white wine and stir until almost all of the wine is absorbed. Then start adding broth about 3/4 cup at a time, stirring all the while, until the rice is just al dente (or whatever texture you prefer). Reheat pancetta and add it (along with its delicious pork fat!) and the corn to the pan and stir to combine. Add butter and stir until melted, then ladle risotto into bowls/plates. Top with grated parmagiano and serve.

wine pairing note: I was most fortunate to have a random bottle of 2001 Bernard Moreau Chassagne-Montrachet 1er Cru white burgundy rolling about the cellar. It was chardonnay at its most sublime! Assuming not everyone has such liquid wonder available, I would still highly recommend you find a more reasonably priced white burgundy (or other not overly-oaked chardonnay), maybe a 2007 or 2009 Viré-Clessé or good Macon from those same vintages. Both '07 and '09 were warm years, and the rich fruit, with still young acids, would be great with the richness and vibrancy of the corn.

A little chutney love

When I made dinner the other night I figured this post would be about the awesome curry seasoned grilled salmon I was making. I picked up some fresh Pacific chinook at the market, a glistening pink fillet that seemed like it had just been plucked from the ocean. However you'll notice in the picture there is no salmon. No pink. There is some glistening going on in that dish, though. Not to say the salmon wasn't good. It was pretty fabulous. But what really impressed was the chutney that went with the salmon. Apples and dates, a little seasoning and a splash of this and that and a piece of really good salmon suddenly filled our mouths with a wonderful sweet, smoky, savory flavor explosion.

I've made a couple of different chutneys recently to go with dinner, and before I ever made one I (wrongfully) assumed they'd be somewhat complicated to make. What a fool I was. This recipe off of epicurious couldn't have been easier...or faster. One of those reward to effort things that totally favors the former. I can see pairing it any number of things besides salmon. Pork tenderloin comes immediately to mind. Also some spring lamb wouldn't be a bad idea. The main thing is to make extra, because you'll be wanting to spoon this stuff directly onto your happy tastebuds!
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Broiled Salmon with Apple-Date Chutney
from: Bon Appétit | November 1997

Yield: Makes 2 servings

ingredients:
2 1-inch-thick salmon steaks (each about 6 ounces)
4 teaspoons olive oil
1 1/2 teaspoons curry powder

2/3 cup chopped red onion
3/4 cup chopped peeled tart green apple
1/4 cup chopped pitted dates
2 tablespoons apple juice
1 tablespoon white wine vinegar

method:
Heat 3 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper. Remove from heat.

Prepare medium hot fire on your grill. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Grill salmon until just opaque in center, about 5 minutes per side. Meanwhile, heat remaining 3 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper. Transfer salmon to plates. Spoon chutney alongside and serve.

Cooks note: I bumped up all the ingredients for the chutney by about a third. I wish I would've made more!- bb

Asian Cucumber Salad

Before you leave your comments, let me say it for you: "Man, would that picture have been so much better if I had artfully arranged some cilantro sprigs on top of the salad." You know the drill on why this didn't happen, because it's happened to you. I'm at the store buying ingredients for dinner, and I KNEW I had a bunch of cilantro at home. Of course upon arriving home I find that there was no cilantro anywhere to be found, but I'll be damned if I'm going to go pack C-boy back out to the car, run to the store and fight the after work crowd, just so my f*cking picture turns out better. I may be a bit obsessive about taking pictures of my food, but I'm not THAT crazy! So there ya have it.

In any event, even without the visually pleasing, but unnecessary to the enjoyment of, cilantro, this bright tasting cucumber salad was delicious. A perfect accompaniment to the cod with two sauces I served with it (that freakishly good..and easy...recipe tomorrow). It received the highest compliment from w, who said it tasted similar to the cucumber salad her dad makes (and w's dad is not to trifled with in all things Asian-flavored). Its cool, fresh flavors played off the spicy, full-flavored fish dish perfectly, and took all of about ten minutes to throw together, not counting the hour it sits in the fridge where the magical flavor melding happens. Try it out, you'll be impressed!
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Asian Cucumber Salad
adapted from Southern Living Magazine (proving that one never knows where inspiration may come from!!- bb)

serves 6

ingredients:
3/4 cup seasoned rice vinegar
1/8 cup water
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted

method:
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Using your hands, place on salad plates, letting excess dressing drain off into bowl before plating. Sprinkle sesame seeds on top. Serve immediately.

Butternut Squash Soup with star anise and ginger shrimp: yummy in a hurry!

Have I mentioned my affinity for all things delicious, fast, and easy in these days of being a slave to an A.D.D. afflicted one-year-old? Oh, that's right , I just did in this recent post. Okay, C-boy really isn't A.D.D. afflicted. I hear they're all like that. Damn those developmental milestones. What will I hear next, that he's about to start walking? You know, when I mention hobbling his wrists to his ankles I get the funniest looks. Anyway, I have also meant to make use of these butternut squash that I grew in my little garden this summer. My b-nuts were one of the few "successes" in an otherwise not so fulfilling garden season. Now I know why they invented grocery store produce sections! You know, I really don't think when you factor in water, time, and worry that these are all that cost effective grown at home. I mean at our organic market they cost about $.50 a pound.

So I've had the squash in my basement, thinking that I can somehow make ALL FIVE of them last until next year. We had a pretty decadent pasta the night before, so a light soup seemed to be the perfect follow up. Then I can rationalize overindulging again tonight. So sitting at work I start perusing epicurious and came across the followiong butternut squash soup recipe that led to that (in my not-so-humble opinion) pretty sweet picture above. Just what I needed...10 minutes of prep time, about 30 minutes of watching things cook. The results were lovely. The soup was rich, silky smooth, with an intriguing added dimension, ever so very slightly licorice-y, from the star anise that cooked in the pot along with the squash. Great stuff with the crispy ginger shrimp resting in pinkish splendor on a golden pool.....or something like that.

If you're looking for a perfect wine pairing, I think a bottle of Argentinean Torrontes would be awesome. Make sure you get a drier styled one, like the 2009 Crios de Susanna Balbo, one of the best out there.
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Butternut Squash Soup with Star Anise and Ginger Shrimp
adapted from epicurious

makes about 5 cups

ingredients:
18 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
2 or 3 tablespoons finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth (the original recipe called for adding 2 cups water, which would have left this way to thin- bb)
Salt and white pepper (you can use regular freshly ground black pepper, but I prefer not to have black specks floating in the soup. All about aesthetics, you know!- bb)
1/4 teaspoon salt
1 tablespoon vegetable oil

method:
1-Have all prep done before combining shrimp and ginger.

2-Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).

3-Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan. Season with salt and white pepper. Keep warm, covered.

4-Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
Bring soup to a simmer and season with salt and pepper. Divide among shallow soup bowls and mound 3 or 4 shrimp in each bowl.

Keeping hunger and the Boy at bay!

My new paradigm of weekday cooking:
1-racing after work to pick up C-boy at daycare before their clock starts ticking at their usurious rate of a ten spot for every five minutes late (like the college tuition I'm already paying them shouldn't buy me some fucking leeway)
2-stopping at the market to shop, hoping said boy maintains composure at the store as hunger and cranky end-of-the-day tiredness start to encroach on his usually sunny disposition
3-getting home, plopping him on his play mat while I whip out some homemade babyfood to stuff in his starting-to-scowl piehole
4-stuffing C-boy's piehole
5-doing dinner prep and cooking while he sits on the kitchen floor playing with various cooking utensils and plots new forms of parental torment to draw me away from the task at hand, which is making something to stuff in our pieholes after he-who-must-be-served goes to bed.

Is it any wonder that my new cooking life revolves around fast and easy? If I can throw in delicious then that's icing on the cake. Which is why this soup I cadged off of epicurious was so satisfying. With a couple of refinements (i.e.- adding more flavoring ingredients/less liquid) we ended up with a belly warming and palate tingling bowl of goodness, which along with its ease of prep drops it near the top of my list of do-overs. Plus should your soul need some warming on a cold winter evening, this does the trick beautifully!
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Curried Butternut Squash and Red Lentil Soup

The cilantro oil listed is optional, but really adds a nice pop, both visually and taste-wise, to the curry.- bb

yield: Makes 4 main course servings
active Time: 25 min/ Total Time: 1 1/4 hr

ingredients :
For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
2-1/2 tablespoons curry powder (a mix of 2 or 3 different curry powders really builds complexity if you can swing it)
1 cup red lentils, picked over and rinsed
16 oz. water
16 oz. chicken stock
1 teaspoon fresh lemon juice, or to taste

For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil

accompaniment: cooked basmati rice

method:
Make soup:
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and stock and simmer, covered, until lentils are tender, 25 to 30 minutes. Stir in lemon juice and season with salt and pepper.

Make cilantro oil:
While soup simmers, purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup over rice, drizzled with cilantro oil.

"Hello doctor, this is BB's heart calling..........."

My last four dinners before last night: Ragu Antica (a post on that saucy wonder in the next week, I promise) with beef, pork, veal, & chicken liver; a perfect grilled burger & fries from Castagna Café; slow roasted pork shoulder with potato salad & bacon; leftover slow roasted pork shoulder. Throw in a few sides of wine, cocktails, and desserts. What I first notice about that list is that I had better schedule an angioplasty before my heart explodes out of my chest. Second, last night's craving for some sort of fish...anything but red meat...shouldn't come as any surprise. Hence, the picture of the broiled salmon you see above. I got the recipe from epicurious, which in this age of C-boy and his 8 month old world of distraction has become my quick, go-to source for new inspirations. It seems lately that even finding time to look through the cookbooks collecting dust on my kitchen shelf takes too much time. With epi I can sit at "work" and figure out what will be on my plate that night. This isn't a plug for epicurious, it's more of a confession of my own laziness and lack of time management.

Trying for the healthiest alternative I searched "broiled salmon". Now, I know that nothing is easier than broiling salmon. I just wanted to see what other ideas were out there. How I started out with such good intentions and ended up with two salmon fillets slathered deliciously in a tarragon butter sauce should come as no surprise. Apparently it is time to acknowledge that I have zero self-control. I'm just hoping that those Omega-3's that supposedly infuse salmon with its health giving powers can counteract 3 tablespoons of butter. At least I added to the health quotient with that pile of collard greens you see lurking behind the fillet. I'll blog the recipe tomorrow for those, which turned out to be perhaps the best collard preparation I've had. I'm sure it had nothing to do with the fact that I sautéed then in pancetta fat........oh, god, help me..............
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Broiled Salmon with Tarragon Butter
from epicurious/Bon Appétit

yield: 2 servings; can be doubled or tripled

ingredients:
3 tablespoons butter
1 1/2 tablespoons fresh lemon juice
Fresh ground pepper
2 1-inch-thick salmon fillets
Salt
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried, crumbled

method:
Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

Lucky 7: Shrimp Curry with rice

Are you of the "simple is better" school of cooking? Me too...depending.
There are times when I want to complicate my life in the kitchen
(mainly pre C-boy), throwing various meaty bits & other goodness into a pot for a slow braise. Other times, not so much. This absurdly satisfying shrimp curry recipe definitely attends the "not so much" school. Seven ingredients. That's it. I've made cocktails that had more ingredients. Oh, and it took about 20 minutes to throw together. You have twenty spare minutes, don't you? Well, if you're like me trying to keep a four month old entertained while you cook, just barely. The rest of you, get cooking, because this dish killed it. It supposedly makes enough for four. However, once w and I started in we couldn't stop ourselves and pretty much ate the whole damn thing. Plan accordingly!
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Shrimp Curry with Rice
adapted from Bon Appétit

yield: Serves 4 (maybe)

ingredients:
3 tablespoons butter
1 1/4 pounds uncooked large shrimp, peeled
1 cup chopped onion
2 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney

Cooked white rice
Chopped green onions

method:
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until
almost opaque in center, about 2 minutes. Using slotted spoon, transfer
shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and
sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender,
about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce
is thick enough to coat spoon, stirring occasionally, about 8 minutes.
Return shrimp and any collected juices to skillet. Cook until shrimp are
just opaque in center, about 1 minute longer.
Spoon rice onto plates. Top with shrimp, sauce and green onions.

NOTE: the recipe called for serving this with small bowls of chopped peanuts, toasted coconut, raisins and chopped bell pepper. I used the roasted cashews and red bell pepper I had on hand. I highly recommend the additional options!

Salmon Tikka: phat, not fat!

Sure Jamie Oliver's overexposed. And yes it seems you can't look at a bookstore's cookbook shelf without seeing another tome from him with his carefully tousled hair and doughy mug staring out at you. BTW- have you noticed how much weight he's put on since his Food Network days? For someone who espouses healthy eating in children he has the look of a guy on a one man crusade to decimate the fish and chip population of the world. Hell, I'd be worried about letting Colman get too close to him for fear he might take a bite out of him! Taking all that into account, I have to admit that I still like the guy. He still has that "don't take this all too seriously" charm, and I respect his work with kids. Plus, the dude can undoubtedly cook. I came across his salmon tikka recipe on the Washington Post food page, made it last night for w and I while the lad slept, and we loved it. Very flavorful, about 20 minutes start to finish, and I was gobsmacked about the work/reward ratio. In other words, as my British friends would say (if I had British friends, that is) it was a doddle!

"I won't stop banging on me drums until I get a whole fried halibut,
some bangers and mash, an order of chips and 3 bloody liters of ale, you pikers!"

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Salmon Tikka
adapted from Jamie Oliver

serves 2
ingredients:
2 naan breads
1 fresh red chilli
½ a cucumber
1 lemon
4 tablespoons natural yoghurt
sea salt and freshly ground black pepper
a few sprigs of fresh coriander
2 x 1/2 lb. salmon fillets, skin on,scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste (I couldn't find the tandoori and used the regular Patak Madras curry paste. worked just fine- bb)
olive oil

method:
-Preheat your oven to 110°C/225°F/gas ¼
-Pop your naan breads into the oven to warm through
-Halve, deseed and finely chop your chilli
-Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds
-Roughly chop the cucumber and put most of it into a bowl
-Halve your lemon and squeeze the juice from one half into the bowl
-Add the yoghurt, a pinch of salt and pepper and half the chopped chilli
-Pick the coriander leaves and put to one side

-Slice each salmon fillet across lengthways into three slices
-Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!)
-Heat a large frying pan over a high heat
-Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through

-Place a warmed naan bread on each plate
-Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon
-Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice

It's summer somewhere........

I've been feeling lately that my food hasn't been leaving a big enough carbon footprint lately. That's why last night, rather than trying to convince myself that those pencil thin stalks of asparagus at QFC were from some local greenhouse (local...at $1.99/#...sure), I just grabbed what I needed without thinking about jet fuel, ozone depletion, and the fact that there was a good chance some 6-year old picker was shuffling sadly through the fields from whence this came (I mean who's hands are better suited to deftly plucking these slender stalks than a 6-year old, right?). I went home and with, okay, maybe a tinge of guilt, and set about chopping and combining with some smoked salmon (excellent smoked coho from Trader Joe's) and some fresh tagliatelle from Pastaworks. The result? A dish that inspired w's initial comment "This seems so summery". Well...duh...it IS summer wherever this asparagus came from! I actually didn't say that. I have to admit I didn't even think that. I wish I would have but that response just came to me. Rats, another missed opportunity! I found the basis for this pasta (that tastes pretty effing good in mid-winter, fyi) on epicurious, and twisted it ever so slightly to amp up the flavor quotient. It was super fast, terribly easy, and incredibly delicious. I popped the cork on a 2008 Antoine Simoneau Touraine-Sauvignon Blanc from the mecca of sauv blanc, France's Loire Valley. The wine was spectacular with this dish. The citrusy, minerally, racy sauv blanc flavors pairing perfectly with the briny-smoky salmon and cutting right through the rich lemon-cream sauce and washing away those remaining flashes of guilt. Man, I dig it when it all works out!
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Tagliatelle in Lemon Cream Sauce with Asparagus and Smoked Salmon
adapted from epicurious
yield: Serves 4 as a main course

ingredients:
1 pound asparagus
2 large shallots
2 lemons
6 ounces smoked salmon
1 pound dried Tagliatelle (pappardelle or fettuccine would work just as well)
3 tablespoons unsalted butter
3/4 cup heavy cream

method:
1-Trim asparagus and diagonally cut into 1" thick slices. Finely chop shallots. Finely grate enough lemon zest to measure about 1 tablesppoon (a little extra is not a problem) and squeeze enough juice to measure 4 or 5 tablespoons. Cut salmon into 2 x 1/2-inch strips.

2-Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.

3-In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 3 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.

4-Serve pasta garnished with reserved asparagus tips and remaining salmon.

Smart food: Pistachio-crusted Halibut with spicy yogurt sauce

It's funny how one's priorities and eating habits change when you're expecting a kid. Suddenly my natural inclination for bacon-cheeseburgers and tater tots has to take a back seat to the idea that when you are in your 3rd trimester of pregnancy the developmental benefits of fish are somehow greater than the benefits, both spiritually and developmentally, of cured pork products (personally I'm waiting more scientific research on this subject). Supposedly those fishy omega-3's lead to greater brain development. Hey, if w eating a piece of fish now leads junior later in life to better analyze and explain the differences and merits of bone-in versus boneless rib eye steaks, then I have to get with that parenting program. Besides, we'll have plenty of time to share bacon in the future!!
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Pistachio-crusted Halibut with spicy yogurt sauce
adapted from epicurious
serves 4

This was delicious and incredibly easy and fast to put together. A great last minute meal. Make sure the skillet is fully heated before putting fish in to help prevent sticking.- bb

ingredients:
for halibut:
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

for spicy yogurt sauce:
1 cup thick Greek yogurt (8 ounces)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
1 teaspoon dried chili pepper flakes
1/2 teaspoon salt, or to taste

method:
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. Meanwhile, stir together pistachios and cornmeal in a shallow bowl.

Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.

While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side.

T-Day burnout? Relief is at hand: Curried Butternut Squash Soup!

You know and I know there's a good chance you'll be having turkey burnout after Thanksgiving....or just plain burnout leading up to the day. Given how heavy everything is going to be, you don't really need to be piling onto a body already screaming for relief. I mean how clogged can your artery's get? So for something a bit lighter, but still with more than enough flavor to make you feel like you're not cheating your tastebuds, this awesome curried butternut squash soup is the total deal. Insanely easy to make (and as I said this is the week to make it simple where you can), and so satisfying. The roasted squash gives it boatloads rich flavor, the curry paste kicks in just the right amount of heat, and the creamy texture gives it kind of a sexy, sensual feel in your mouth. Assuming you're in to that sort of thing!

I adapted this from an epicurious/Bon Appetit recipe (where they called it a "Bisque". Hey B.A., it's a fucking soup, okay? I don't need to call it anything else to validate myself....geez...posers!), making it a bit lighter than they called for in their usual heavy handed, satisfy "fat America" way. It would also be a killer make-ahead first course for a dinner party.
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Curried Butternut Squash Soup
adpated from Bon Appetit

makes 6 servings

ingredients:
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste
28 oz. low-salt chicken broth
2 bay leaves
1/4 cup whole milk
1 tablespoons honey

6 tablespoons sour cream, stirred to loosen (optional)
Chopped fresh cilantro

method:
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

note: you can also hand blend it or use a food processor, although neither will give it as velvety a texture as a good upright blender. For so many soups, I think a blender is SO worth the investment! -bb

Thai Fish Curry: healthy food for a growing family!

Tired of looking at that piece of fried chicken from the previous post that has been staring at you for the past week and a half? Me too, so it's time to get off the blogging slacker seat and get some fresh material up here. I mean it's not like I've been going hungry the last few weeks. With plenty of deliciousness backed up in the blogging pipeline, I'll start off with this excellent bit of Thai-ishness that w and I had last night. We've been hitting the heavy food thing pretty hard right now, and with w carrying the next generation eating obsessive inside her ever expanding belly, something lighter for us and brain-healthy for the young 'un seemed in order. I was in the mood for something easy and flavorful, and since Thai curry always satisfies those needs, I jumped on the epicurious app on my iPhone (have I ever mentioned how much I love this app? Oh, yeah, I did here) to see what they might come up with. The first hit back was this Thai Fish Curry that was printed in Bon Appetit in 1992 (1992?? I am constantly amazed at the internet!). After reading the recipe and the comments, I did a little adapting, took a very few minutes to throw it together, and out came two very attractive and palate satisfying platefuls of southeast Asian flavors. It really is ridiculously easy, and the incredibly aromatic dry rub (pic at right) you process will leave you enough for another go, maybe with some chicken or shrimp subbed in for the halibut.
*** *** *** *** ***
Thai Fish Curry
adapted from epicurious/Bon Appetit
yield: Serves 2

ingredients:
1/3 cup finely chopped onion
2 tablespoons minced fresh cilantro stems
2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
3 large garlic cloves, halved
3/4 teaspoon dried crushed red pepper
2 jalapeno peppers, seeded and chopped

1 tablespoon vegetable oil
1-1/4 pound 1 1/2-inch-thick halibut fillets, cut into 3-inch pieces
1 cup canned unsweetened coconut milk
2/3 cup bottled clam juice
Minced fresh cilantro

method:
1-Blend first 9 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)

2-Heat oil in medium nonstick skillet over medium-high heat. Add 3 rounded tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 4-6 minutes depending on thickness of fillets. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.

Could I get a new belief system to go with that rotisserie chicken, please?

I have to not so humbly say that I make the best roast chicken I have ever tasted. As such I also don't buy pre-made rotisserie chickens from the store. But late yesterday afternoon after stumbling around the house in a daze from this pain-in-the-ass cold that has had my head in a fog for the last three days, I was half-heartedly leafing through the latest issue of Food and Wine when I noticed this recipe for Chinese chicken salad that called for a 2-1/2 pounds of rotisserie chicken. As good as this recipe looked, roasting my own chicken was about the last thing I was going to drag my ass off the couch to do. So breaking with long held tradition and shattering my personal belief system, I drove to the local QFC where I know they always have a hot case filled with roasted chickens that have been there god knows how long. The girl behind the counter assured me that they make them fresh each day, and these had come off the spit about 45 minutes ago. She seemed too apathetic about her job to worry about lying to me, so with great trepidation I bought the "French Classic" chicken (eschewing the "Traditional Italian" and "Teriyaki Treat" versions). $5.99...on sale...for a whole chicken. That makes up for a lot of shattered belief system. So I took it home, tore it up, whipped this salad together for w and I, and I have to...and hate to....say I may be a convert to the ease of the rotisserie for times when I just need some roast chicken for salads or enchiladas or whatever. I already feel like I'm on a slippery slope down the side of Mt. Easy Prep with this one chicken purchase. But did I mention it was only $5.99??!!

Oh, and the salad was damn good, too. Both w and I were loving its sweetly piquant dressing and the crunch of the veggies, not to mention the, uh, roast chicken. I took recipe author Joanne Chang's and added Napa cabbage, carrots, and cucumber for added texture, which really made it snap. Quick, easy, and delicious...three of my fave descriptors...this has already found a place in our regular rotation.
*** *** *** *** ***
Chinese Chicken Salad
adapted from Joanne Chang/Food & Wine Magazine

ingredients:
1/4 cup mayonnaise
1/4 cup plus 2 tablespoons unseasoned rice vinegar
3 tablespoons plus 1-1/2 teaspoons sugar
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Tabasco
one 1/2" piece of ginger, peeled and minced
one small garlic clove, peeled and minced
one 2-1/2 pound rostisserie chicken, meat shredded and skin and bones saved for stock or discarded
3 scallions, thinly sliced
2 celery ribs, thinly sliced
1 cup salted (or unsalted) roasted peanuts, coarsely chopped
3/4 cup chopped cilantro
1 carrot, cut into 2" matchsticks
1/2 cup thinly sliced cucumber
one small head of romaine lettuce, sliced crossise into 1/2" ribbons
2 cups napa cabbage, sliced crosswise into ribbons
1 tablespoon extra virgin olive oil
lime wedges, for serving

method:
1- In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger, and garlic. Add the chicken, scallions, celery, peanuts, cilantro, carrot, and cucumber and toss until coated.

2- In another bowl toss the romaine, cabbage, carrots, and cucumber with the remaining 2 tablespoons of vinegar, 1-1/2 teaspoons sugar, and the olive oil. Spread romaine/cabbage onto four plates and top with the chicken salad. Serve with lime wedges.

Raita: millions of Indians can't be wrong!

It was halfway through the main course of spice crusted pork (recipe to come this week) last night during a dinner party at our house when my friend Amy said "This is delicious, but I wish I had some raita." I instantly had that "oh shit" moment and ran to the fridge to grab the bowl of raita I had made with such anticipation earlier in the day and completely forgot to bring to the table. Better late than never I suppose.

Raita. As ketchup is to Americans, chismol to Hondurans, and ajvar to those of the Balkan persuasion, raita is the yogurt-based accompaniment that millions of Indian families will not go without. As Vikram Vij says in his "Vij's Cookbook", where this recipe come from: "With the exception of coconut curries, it's hard to think of any Indian dish with which we would not eat raita." And no wonder. With its subtly complex flavor and cool, creamy texture, it's the perfect foil to the pungently spicy dishes of India. Vij says they also at times eat it on its own as a soup. Ridiculously easy to make, this is a must at your next sub-continental soirée!
*** *** *** *** ***
Cucumber Raita
from the Vij's Cookbook

ingredients:
2 cups plain yogurt
1 medium to large cucumber, peeled or unpeeled (do not use bitter cucumbers or the long English cucumber. If you want to add color to this dish, don't peel the cucumber. Make sure the peel is not bitter)
1 tsp salt
1 tsp garam masala
1/4 tsp ground black pepper
1/4 cup milk (optional, use if raita appears too thick)

method:
Place yogurt in bowl. Using a hand grater, grate cucumber and all of its water into the yogurt. Stirl well to combine. Add salt, garam masala, and pepper, and mix well.

Pan Roasted Corn and Tomato Salad, because you care about others!

In my continuing effort to rid your pantries of those pesky piles of excessive seasonal produce and give you fabulously satisfying reasons to spend quality time in your kitchens, may I supply you with another recipe that I guarantee will draw admiring looks and choice compliments from those lucky enough to share it with you. This isn't something you share with just anyone. This is for people you really, really like. And when their tongues are hanging out of their mouths in astonishment and they are begging for the recipe, you absolutely DO NOT want to tell them how ridiculously easy this was to throw together. Just promise to print out the recipe when you get a chance and then conveniently "forget". You may be asking "well then why are you sharing it?" Because I am a great humanitarian who is filled with nothing but altruistic impulses and cares for nothing more than your happiness, that's why! Geez, have you read anything I've posted??

Okay, this isn't just about me being so nice. Actually it is more about Mark Bittman's altruistic impulses and way with an easy food fix, as I grabbed the recipe off of the New York Times site. So with that disclaimer, and with everything (almost) you need at your local farmers markets right now, this is the side salad you MUST SERVE this holiday weekend! Happy Labor day everyone!!
*** *** *** *** ***
Pan-Roasted Corn and Tomato Salad
from Mark Bittman

ingredients:
1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.

The bacon and corn commingling in a most holy union!

method:
1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Yield: 4 servings.

Garden insurgency

I was in trouble. The tomato insurgency was gathering steam. Those few cute little starts that seemed so passive and innocent this past spring had risen up and were threatening to take over the garden like some organic insurgency. I had to act, quickly and decisively, to thwart them. Luckily, many, many years ago, as a very young child, I learned to read, and now I put this literacy to my advantage. I happened to be perusing my friend Denise's hunger inducing blog and came across a Jacques Pepin recipe she posted for a cherry tomato gratin. A gratin! Of course. That will bring those little globular garden insurgents to their knees! If Jacques, who has achieved semi-hero status in my kitchen, says it is so, then I consider it gospel. Reading the recipe on Denise's blog, I could hardly believe that something so easy could provide the garden relief I was seeking, plus feed the large group of friend's coming over for dinner that night. Just let me say Jacques, us usual, did not disappoint. This was nothing short of fabulous, totally over-delivering for the minimal effort expended. The tomatoes soften just so, becoming infused with the herbs and garlic nestled alongside them, the crunch of the bread providing the perfect counterpoint to the lush texture and flavor. An awesome side dish with the rotisseried leg of lamb I served, and one of the best uses for the tomatoey bounty bursting out of your garden (or your farmer's market stand)!

these are all the ingredients, ready to be tossed by hand. I would of had a photo of the finished gratin. but I kind of, um, forgot to take one.....

*** *** *** *** ***
Cherry Tomato Gratin
from Jacques Pepin

ingredients:
1 1/4 pounds cherry tomatoes (approx 3.5 cups)
3 oz day-old french bread (about 3.5 cups) cut into 1″ cubes
4-6 cloves garlic, peeled & sliced (about 2 T)
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped fresh basil
1/2 tsp freshly ground pepper
2 T virgin olive oil (I use a bit more, usually)
1/2 tsp salt
1/4 cup grated parmesan cheese (even good w/o this)

method:
Preheat the over to 375. Wash tomatoes and discard stems. Mix tomatoes and all ingredients in a bowl. Transfer the mixture to a 6-cup oven-proof dish. Bake at 375 for 40 minutes, serve immediately.

Refreshing: Grilled Halibut and Mango Salsa

A couple of days ago it was really effing hot here. 90*+, just enough humidity to give your skin that oh-so-comfortable clammy feeling. Our dog Chopper preferred to simply lay about, tongue hanging attractively out of the corner of his mouth. Nobody was very happy. But we still had to eat, right? We'd been going out maybe a little too much lately, so even with my ability to rationalize pretty much any indulgence, it seemed a good time to rein it in. There was no way the oven was going to be turned on, and although I've had this strange burger fixation lately, almost like I feel like eating them every day (I can't explain it, it just IS), I decided halibut, grilled, was the deal. But since halibut is only a vehicle for whatever sort of condiment wants to come for a ride, I needed something else. Let's see....I'm hot, sweaty, refreshment desperately needed, something cool yet with some zing to wake my palate up...tropical?...thoughts of an island, with cool waves lapping on the beach, a cold, fruity drink in hand...mmmmmmm....escape....mangos??...hell, yeah!!........

So, properly inspired, the research team came out. To the interweb I went where this kickass mango salsa recipe appeared on, of all sites, about.com (all the more surprising because I find about.com about as user friendly as an angry baboon in mating season. And don't ask me why I know this is a good analogy). I read this one over, though, and it seemed to have all the requisite palate pleasing things: mangos, fish sauce, citrus, cilantro, garlic, Thai-inspired, and super fast and easy to make. Plus the author had some great tips for trimming up the mango. This stuff really rocked, and would be great on any number of fishy plates, especially some fish tacos. Refreshment is at hand!
*** *** *** *** ***
Grilled Halibut with fresh mango salsa
adapted from Darlene Schmidt
(click here for printable recipe)

ingredients:
FISH:
2 fresh halibut steaks OR fillets (enough to serve 2 people)
2 Tbsp. fish sauce OR 3 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1 tsp. freshly ground black pepper

MANGO SALSA: (Serves 2)
2 tsp. Thai sweet chilli sauce (easily purchased at your local grocery or Asian/Chinese food store
about 1/2 cup fresh cilantro, roughly chopped
1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
1 ripe mango , chopped into 1/2" cubes
2 cloves garlic, minced
1 Tbsp. lime juice
1/2 to 1 tsp. sugar, depending on how sweet your mango is

method:
1- Wash the fish portions and pat dry with a clean tea towel or paper towel. Place in a flat-bottomed bowl.
2- Mix fish sauce or soy sauce with lime juice, then pour over the fish. Turn the fish several times in this sauce.
3-Sprinkle over the black pepper, gently pressing it into both sides of the flesh. Set in the refrigerator to marinate while you prepare the salsa.
4- Slice the mangos and scoop out the flesh. Place the mango with all other salsa ingredients in food processor. Pulse for short periods, until the desired consistency is reached. Tip: You want the salsa a little on the chunky side - don't over-process or it will turn to liquid Taste-test the salsa for saltiness/sweetness. If not salty enough, add 1-2 tsp. more fish or soy sauce. If too salty, add a squeeze of lime juice. If too sour, add 1-2 tsp. more sugar. Set salsa aside.

5- Heat up your grill and lightly brush it with oil. Grill the fish 5-10 minutes per side, depending on the heat of your grill and the thickness of the fish.
Halibut Cooking Tips: Allow the fish to cook at least 2 minutes undisturbed before turning (this will help prevent sticking). After the steaks have been grilled 5 minutes on each side, use a fork to gently pull flesh apart enough to see inside. Flesh inside will turn from light pink to opaque white when cooked. Try not to overcook. If cooking indoors, pan-fry the steaks in 2 Tbsp. canola or other vegetable oil for roughly 8 minutes per side, or until done.

To serve, place fish on serving plates. If desired, make a simple bed of greens for the fish on each plate (try to include fresh basil and coriander if you have it). Drizzle the salsa over the fish. Top with a little more fresh coriander and serve with rice or potatoes.

Berry good!

Ain't that lil' dish 'o dessertiness purty? The better part is it's amazingly delicious and stupidly easy. Got fruit in virtually any combination? Maybe a few dry ingredients? No? Well, get your ass to the store and get some, because this will kill at you next gathering. Sometimes I'm amazed at how the simplest things make the biggest impact. Our friends who were over had their swoon on...as did I. I love hot, crumbly topped fruit desserts, especially if they are blueberry inflected. Based on what I'm seeing at the farmers markets right now, your choices are endless. A little ice cream on top, and it is all there. You can make it ahead of time and reheat at 350* when you're ready to serve. I got the recipe from Darlene over at blazinghotwok, so a big thanks to her! The recipe below is for individual desserts or in one baking pan. I think it is so cool to have this personalized little dish in front of me that I highly recommend you invest in some 8 ounce ramekins!The little berries with their sugar and cornstarch ready to be topped

*** *** *** *** ***
Berry Crumble
from blazinghotwok
makes 1 large pie-sized or 6 ramekins

For the filling:
1 ½ lbs (4 to 5 cups) berries (I used raspberries and blueberries)
¾ oz (3 tbs) cornstarch
5 ½ oz (2/3 cup) granulated sugar
2 tbs lemon juice

For the topping:
4 ½ oz (1 cup) all purpose flour
2 3/8 oz (1/3 cup) granulated sugar
2 1/8 oz (1/3 cup packed) brown sugar
pinch of salt
8 oz (1 stick) cold butter, diced
1 5/8 oz (½ cup) quick-cooking or regular rolled oats
1 5/8 oz (1/2 cup) sliced almonds

Begin by making the topping. In a food processor, pulse the flour, sugar, brown sugar, salt and butter until you get a coarse mixture. I like to add the oats and pulse a couple of times to break them up a little. Transfer the mixture to a large bowl and add the almonds. Mix in the almonds making clumps (although it will still be pretty loose).

In another large bowl, combine the granulated sugar and cornstarch and mix until all the cornstarch is mixed in with the sugar. Add the fruit and lemon juice and carefully mix, trying not to mash the fruit. Transfer the fruit into a large baking dish (or ramekins) and press the topping on. I like to make sure the fruit is completely covered. Bake in a 350F oven (on a sheet pan to catch the juices) until bubbly and the topping is golden.

Serve warm, with a scoop of ice cream.

Leftover relief: Curried Chicken Salad

In the laboratory of leftovers that our fridge tends to become, where unidentifiable science experiments lurk beneath every plastic storage container, the one thing that I never worry about becoming the next domestic Superfund site is roast chicken. There are so many ways to go with any bits of bird remaining from dinner. w and I love roast chicken sandos taken to work. There is the stupendous satisfaction that is this tomatillo verde enchilada recipe, where almost any meaty remains can find salvation. One thing I hadn't made in years, only for the reason that my mind seems to be able to hold only so much culinary inspiration, is curried chicken salad. The cool thing about this, besides it satisfies that craving for Indian food with every bite, is that there are so many ways to go. Add grapes, raisins, apples, chopped mangos, or any number of additives. It all tastes good. This recipe I cobbled together from epicurious, with a couple of deletions/additions of my own. Do what you will with those mystery containers in the chilly confines of your coolers, but don't ever let a good bird go to waste!
*** *** *** *** ***
Curried Chicken Salad

This works great on sandwiches, some salad greens, or all by itself for a healthy snack after a workout.

ingredients:
1-1/2 pounds chicken
1/2 cup mayonnaise
1/3 cup plain yogurt
4 to 5 teaspoons curry powder to taste
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 cup red seedless grapes (5 ounces), halved
method:
Chop chicken into 1/2"-ish cubes. Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, grapes, and stir gently to combine. Adjust curry seasoning. Use as you will!

Note: feel free, as I said above, to add whatever combo of fruit/nuts you desire. That is the fun of this. Go through your cupboards and be creative!
The recipe called for adding chopped roasted-salted cashews to the salad when you mix it up. We add them at the last minute to our salads or sandwiches so they don't become soggy and they lend a terrific crunchy/salty texture.

Going Greek: Tsatsiki

I love Greek food. There is something so simple and so "of the land" about it, plus it always reminds me of the trip I took there, oh, about...uh...well, sadly it was so many years ago that it is depressing to think about. It is still one of those places I would go back to in a heartbeat. So, I get my Greek fix in other ways here in Portland. My friend dds has warmed my palate more than once with her creations. Alexis Restaurant here is still the place that reminds me most of eating in Greece. And every now and then I'll make a bowl of my all-time favorite Greek condiment, tsatsiki. It is one of those things that is so easy, and incredible satisfying. Its garlicky heat that prickles your tastebuds, only to get reined in by the cool yogurt and juicy cucumber bits. I made this version last weekend when we had some friends over. I really made for my friend Athena, whose surname of Pappas tells you all you need to know about her love of Greek food. I knew she was particular about such things, and ever up for a challenge, I couldn't wait to see if I would get the dis or the love. She took a bite, I waited.....and she was all smiles! So if you need a fresh app this summer that is fabulous spread on some pita or sliced baguette, and washed down with an ice cold glass of rosé...or better a bottle of retsina...get your Greek on with the E.D.T. Tsatsiki!
*** *** *** *** ***
E.D.T. Tsatsiki
makes about 5 cups
ingredients:
4 cups plain Greek style yogurt (see note at bottom)
2 pounds cucumber (about 3), peeled and chopped fine
3 or 4 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup fresh mint, chopped fine
2 tablespoons extra-virgin olive oil
quartered pita loaves or sliced baguette as an accompaniment

method:
Put the cucumbers in a sieve and press out as much excess liquid as possible. In a bowl stir together the drained yogurt and the garlic paste, add the cucumbers, the mint, the oil, and salt and pepper to taste, and combine the mixture well. The tsatsiki may be made 1 day in advance and kept covered and chilled. Serve the tsatsiki with the pita.

Cooks note: If you can't find Greek style yogurt, which seems to be widely available these days, then do the following with plain yogurt: In a sieve set over a bowl and lined with a triple thickness of rinsed and squeezed cheesecloth let the yogurt drain, covered and chilled, for 8 hours or overnight.
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one year ago today @ E.D.T.: eating around Portland: Tabla Bistro and Justa Pasta!