Fairs, Festivals and Food

The season is in full swing in S. Florida. For those of us that live here all year the season is a mixed blessing. What it means to us on the down side is more traffic, longer lines, required reservations at local restaurants and most annoyingly, the New Yorkers beeping at you when a traffic light turns green!

On the up side, more classes and events are scheduled.  This year I decided not to be complacent and to enjoy the blessing of hundreds of snow birds descending on us. I have enjoyed a couple of fun cooking classes and some interesting fairs and festivals.

First, I signed up for a Sushi Making class in Davie Florida with Chef Jorge Montes of Chef George catering. His family is Peruvian and his sister and mom work with him at the classes.  I would highly recommend his classes. I had a blast making Sushi while sucking down Strawberry Saketinis. 

Strawberry Saketini

2 servings

Ingredients:

3 strawberries cut into quarters (no stem)

1 tbsp. orange liquor

1 cup sake

Juice of 1 lime

1 tsp honey

1 cup of ice

Preparation:

1.    In a glass place the strawberries, honey and lime juice.

2.    Muddle with a wooden stick or muddler until mashed well.

3.    Add sake, orange liquor and ice and shake for 20 seconds

I also learned how to make sushi and was surprised that my rolls looked and tasted pretty darn good, as did everyone else’s.

The menu:

·          Strawberry Saketini

·          Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions

·          Tempura Shrimp Rolls w/Shiitake Mushrooms and Cilantro

·          Deep Fried Tuna Sushi Balls w/Sesame Seeds and Pickled Daikon

Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions

4--‐6 servings (4 big or 6 small portions)

Ingredients:

1 cup sushi rice, cooked and seasoned

4 oz smoked salmon, cut into strips

½ avocado cut into slices

2 scallions cut on the bias

Sriracha, to taste

2 sheets of Nori

Preparation:

1.    Cut a sheet of Nori in half crosswise

2.    Cover half of one side with the rice

3.    Arrange the fillings diagonally over the rice from the center to the outer corner

4.    Take the bottom right corner and curl it towards the middle to form a cone

5.    Keep rolling until you touch the opposite end

When George posted a Peruvian Class, I signed up readily. I had never had Peruvian food, so it was a great class on the food of his native country with ingredients I had never seen before.  As always, he we started off with a cocktail to get us going. This time it was a Pisco Sour. The bitters and cinnamon really make the drink.

Pisco Sour (Pisco infused Cocktail with fresh lime)

2 servings

Ingredients:

½ cup granulated sugar

¼ cup water

8 oz. Pisco

1 egg white

2.5 oz. lime juice

Cups of ice

Dash of Angostura bitters

Cinnamon, for garnish

Preparation:

1.    Bring sugar and water to a boil and let cool (simple syrup) In a blender mix the simple syrup, Pisco, lime juice, ice and blend for 30 seconds

2.    Add egg white and blend for 1 minute

3.    Serve into cocktail glass or old fashion glass

4.    Garnish with a drop of bitters and a sprinkle of cinnamon

The menu:

·          Pisco Sour (Pisco infused Cocktail with fresh lime)

·          Ceviche (Citrus and Aji Amarillo marinated Fish with Sweet Potato and Canchita)

·          Papas A La Huancaina (Yukon Gold Potatoes with creamy Aji Amarillo Sauce)

·          Lomo Saltado (Beef Stir Fry with traditional accompaniments)

·          Mazamorra Morada (Purple Corn Pudding with Dried Fruit)

·          Extra: Chicha Morada (Purple Corn Refreshment)

Lomo Saltado

Beef Stir Fry w/traditional accompaniment
Serve 4-6 (4 large or 6 small)

Ingredients:

1 lb. French fries

2 cups of cooked white rice

1 ½ lbs. Sirloin or tender loin, cut into 2 inch pieces

1 red onion, cut into thick slices

4 Roma tomatoes, quartered

2 Aji Amarillo (Peruvian chili) deseeded and deveined cut into thin strips

2 tbsp cilantro, chiffonade (cut into thin strips)

2 oz olive oil

¼ cup soy sauce

2 tbsp red wine vinegar

10 cloves of garlic, minced

Salt to taste

Pepper to taste

Preparation:

1.    In a large sauté’ pan, heat up 1 oz of oil and sear the beef. Season with salt and pepper

2.    Remove from the pan and reserve along with its natural juices

3.    Add the other half of the oil and heat up the pan to high heat, add the onion and cook for 1

4.    minute, stir occasionally

5.    Add tomatoes and garlic and cook for 2 minutes

6.    Add aji Amarillo, the reserved beef with its juices and deglaze with soy sauce and vinegar. Cook

7.    for 1 minute

8.    Fold in the cilantro, season with salt and pepper and taste

 Serve over rice and French fries

Most recently my sister and I attended two food festivals, The Delray Beach Garlic Festival and The Palm Beach Greek Festival.  The events were fun, the food was, well what can I say, Festival food.  Still we had a good time and I got some cooking ideas to take home and try. Our favorite was the stuffed portabella mushroom with lots of garlic, spinach and artichoke. It tasted like a little garlicky mushroom pizza. I don’t have their recipe but this one looks good:

Spinach and Artichoke Stuffed Portobello Caps
Serves 1


Ingredients:

1 Tbsp olive oil

1 shallot, sliced thinly

1 clove garlic, minced

1 bag spinach, washed and dried

Red pepper flakes, to taste

1 can artichoke hearts, quartered

1/4 cup part skim ricotta cheese

1/8 cup feta cheese crumbled (optional)

1 egg

Salt, to taste

Pepper, to taste

2 Portobello mushroom caps, cleaned

Olive oil, as needed

Bread crumbs, as needed

Parmesan cheese, as needed

Preparation:

1.    In a medium sauté pan, heat the olive oil over medium high heat. Sauté the shallots until translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.

2.    Place the artichoke hearts, ricotta cheese, feta if using and egg in a bowl. Pour the warm spinach mixture over the artichoke mixture. Stir to combine completely. Season with salt and pepper.

3.    Brush the Portobello mushroom caps lightly with olive oil. Place the stuffing on top of the mushrooms. Sprinkle with breadcrumbs and parmesan cheese and bake in a 400 degree oven until the breadcrumbs begin to brown.

Today I attended the Las Colinas Art Festival in Fort Lauderdale. It isn’t a food event but it is held on Las Olas Blvd where there are many interesting eateries. Unfortunately, it poured rain all day and looking like a drowned rat, I sought shelter in one of my favorite Las Olas eateries, the Big City Tavern. I managed to enjoy a tasty baby greens salad while trying to dry off and warm up with a nice cup of vanilla tea. They offer an interesting brunch on the weekends and I would love to go some Sunday morning.

I guess the season has its upside.

Medley of mint

Well I am back at it again, supporting the local garden centers. I bought some fresh herbs this weekend. I am going to(again) try and get an Herb garden going. I managed to get Basil to grow outside my patio for about 6 months. That is until they decided to paint the building which required I me to move the plant. Someone stole it soon after (guess they desperately needed to make some pesto!).

The fact that I managed to grow an herb successfully has given me new inspiration. Sunday I made a trip to Lowes and bought some Lavender (the last bunch got lanky and died on my patio), Mint (ditto the Lavender)and Thyme (you got it, met it's maker before I could enjoy the fruits of my labor). I went to Publix to purchase the Basil. They have the best deal and goodness knows, I need a good deal with all the herbs I purchase!

The mint is looking pretty perky and being the eternal optimist, (at least when it comes to herbs) I am preparing for a bumper crop!

Mint is a perennial herb.  It is pretty easy to grow given at least moderate light. Mint spreads very easily so it is best grown in a container unless you want it sprouting all over your lawn.  It sends out runners that will root and crowd out other plants so think twice before putting it directly into the ground.

Mint originated in Asia and the Mediterranean where it has been used in cooking for ages. There are many varieties of mint; Peppermint and Japanese mints that contain Menthol, Spearmint used primarily for flavoring and does not contain menthol. There are also Orange, Apple and Chocolate mints and Penny royal which can be toxic and let's not forget Cat Mint otherwise known as Catnip!

Mint is rich in Vitamin A, C, B12, thiamine, folic acid and riboflavin. Essential minerals that mint contains include: manganese, copper, potassium, iron, calcium, zinc, phosphorus, fluoride and selenium. Sounds like a body builders refueling herb to me!

Dating back in history, mint was used to welcome people into the home, for medicinal purposes for the stomach, skin irritations, sinus conditions and other conditions. Mint can be used as a breath freshener too.  

My use for mint is of course, cooking with it.  When I first thought about what to do with mint, I was thinking it was an herb that had limited use. Researching and thinking back to how I have used mint, I realized it is actually an incredibly versatile herb with many uses. Who hasn’t enjoyed a Girl Scout Thin Mint Cookie? I know I have.  Chocolate and mint are a great combination. What would Christmas be without Peppermint? 

Of course, my first thoughts are about the sweet uses of mint (or mint oil anyway) but there are many more. I thought I would share some with you. These include mint with candy, cocktails, meats, vegetables, dairy and  uses may have ethnic roots in Greek, Mediterranean, Asian and Indian cuisine as well as plain old American food.

Here are some uses:

Mojitos with a Lime Mint Syrup: http://www.foodnetwork.com/recipes/bobby-flay/mojito-limeade-recipe/index.html

Grilled fish with Nectarine Mint Salsa

https://houseandhome.com/recipe/grilled-fish-with-nectarine-mint-salsa-recipe/

Bbq tandoori chicken with yogurt mint sauce

http://theheritagecook.com/?p=3900

Mint is used in traditional Tabbouleh but I don’t really like the wheat.

 Israeli Couscous Tabbouleh is more my style. http://www.finecooking.com/recipes/mint-cucumber-feta-couscous-salad.aspx

A nice dip for everyone, vegetarians included

Persian yogurt mint dip

http://javanehskitchen.wordpress.com/2010/02/11/mast-o-khiar-or-persian-yoghurt-dip/

English Peas with Mint https://www.epicurious.com/recipes/food/views/english-peas-with-mint-232121

Baby Zucchini Saute’ with Mint http://www.foodandwine.com/recipes/baby-zucchini-saute-with-mint

Asian Summer Rolls http://ptbcooking.blogspot.com/2010/08/staying-cool-with-fresh-summer-rolls.html

Strawberry Citrus Salad with Mint http://www.bonappetit.com/recipes/2009/05/strawberry_citrus_salad

A nice after dinner drink, Mint Butterball (the politically correct name for it) https://vimeo.com/3670816

I also have my favorite uses for mint.

Baked Salmon with Dill, Mint and Sometimes Feta take a piece of Salmon about an inch thick, put it on a foil lined baking pan and squeeze some lemon over it. I then sprinkle it with Dill and add a pinch of dried mint. I either bake it as is or might sprinkle a little Feta Cheese on top too. Bake at 350 for 10 minutes per inch.  It is great with Israeli Couscous on the side or more simply, some brown rice.

Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint This is a recipe from Whole Foods. I made for my Christmas party 2009 and I really love it. Don't leave out the fennel it makes this dish extra special.

Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint

Serves 4

Serve as a side dish, dessert or even breakfast.

Ingredients

1 cup whole milk yogurt, preferably Greek strained (I am sure you could try the lowfat Greek yogurt. I used 1/2 whole mike and 1/2 nonfat for my party)
3 tablespoons chopped mint, more for garnish
1 1/2 tablespoons honey
1 cup walnuts, toasted
1/2 Granny Smith or other tart apple, cored and chopped
1/2 Gala apple, cored and chopped
1 tablespoon fresh lime juice
1 fennel bulb, trimmed, cored and sliced
1 1/2 cups red grapes, halved
2 large stalks celery, chopped
1/3 cup dried cranberries
1/3 cup dried Bing cherries

Method

Combine yogurt, mint and honey. Cover and refrigerate for at least 20 minutes and up to overnight, to allow the flavors to meld.

Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast until nuts begin to brown and are fragrant, about 10 minutes.

Cut apples and toss in a large bowl with lime juice to prevent browning. Add fennel, grapes, celery, dried cranberries, cherries and toasted walnuts. Toss to combine well. Drizzle with yogurt dressing and toss gently to combine and coat all ingredients with dressing.

Garnish with fresh mint before serving.

Nutrition

Per serving (About 10.5oz/294g-wt.): 400 calories (190 from fat), 21g total fat, 2.5g saturated fat, 12g protein, 48g total carbohydrate (7g dietary fiber, 34g sugar), 5mg cholesterol, 80mg sodium

California Ambrosia Smoothie

The original recipe is from  Smoothies by Barber, Corpening and Narlock. I have never tried the tofu version but it makes a nice Vegan choice. I have been known to throw in some Vanilla Protein Powder for some extra punch.

1 cup mango nectar

½ cup soft silken tofu ( I use skim milk or vanilla yogurt)

2 teaspoons fresh lime juice

1 ½ cups diced fresh mango, frozen

2 Tablespoons chopped fresh mint

3-5 Ice Cubes

Combine the nectar, tofu (milk or yogurt) and lime juice in the blender. Add the mango and mint. With the blender running, add the ice cubes one at a time until they are incorporated and the desired consistency is reached. Serves 2.

I am getting hungry just thinking about all the uses for mint. I can hardly wait for the bumper crop! Hope you try some of these. Enjoy!

A Healthy 4th of July BBQ

Image by Asten via Flickr

Independence Day is upon us. The grills are being cleaned and readied for the BBQ master. Shoppers are buying up the potato salad, macaroni salad and cans of baked beans from the groceries.I thought I might offer you a different option this year to lighten things up.

Back in the days when I was a Carnivore, my husband and I tag teamed making Turkey Burgers. They were a little trickier on the grill since they didn’t have all that fat to bind things together. We settled on him either being “very” careful turning them or using a grill basket which was much better. I have also added some egg or egg white to the burgers to bind them and that works pretty well too.

In my more domestic days I made fresh hamburger buns. Wow! Those really added a lot to the meal. If you can get some good buns from a bakery, not a grocery, I suggest you do.

Instead of heavy fat laden potato salad or the butter loaded scalloped potatoes my mother used to make, I make Buttermilk Herb Scalloped Potatoes. The Buttermilk is lower in fat. When cooked, it adds a very tangy cheesy texture to the potatoes. The herbs give the dish a fresh from the garden taste.

Then there is the macaroni salad. Now don’t think I am inhuman. I love my mother’s macaroni salad, mayonnaise and all but I have an alternative that I love equally. I got the idea while dining at Dakota’s restaurant in Downtown Dallas. They made a WheatBerry Salad with minced vegetables, blue cheese and a balsamic vinaigrette. I make it that way at times, but when my Albanian heritage kicks in, I make a Dilled Wheat berry Salad with minced vegetables, mint and Feta cheese. I dress it with the traditional fresh squeezed lemon and olive oil. The oil I use sparingly.

A bit outside the box, my Butter Beans Oreganato taste great and may help you add some of your own “Fireworks” to the occasion :).

So this year, try something outside of your comfort zone. These may not be “American” per se, but we are a melting pot in America and this "4th of July"
(or sometime this summer) I hope you try these recipes. I think you will like them and they are good for you too!!

Red Carpet Turkey Burgers

For the burgers:

1 lb “lean” ground turkey
1 ½ tsp liquid smoke (hickory if you are from the East, Mesquite if you are from Texas)
1-2 Jalapeno peppers seeded and chopped
1 Shallot minced
1 Garlic clove peeled and minced
S& P to taste
1 egg or 2 egg whites optional
4 Good quality hamburger buns
Garnishes:
1 small green or red pepper cut in strips
Lettuce
Grated low fat Cheddar or Swiss cheese
Country Dijon Mustard

Preheat a BBQ grill. Combine all the burger ingredients and mix. Gently form the mixture into 4 burgers. Place in a lightly oiled grill basket or very carefully on the prepared grill (remember to oil the grill before heating it so you don’t burn your eyelashes off!!)

Grill until cooked through turning once. Don’t try turning them multiple times or they will fall apart and you will be eating turkey hash!!

Another option you could try instead of the liquid smoke is using Hoisin sauce and substituting sweet green pepper for the Jalapeno. You could top this with sautéed shitake mushrooms and Light Swiss Cheese

Buttermilk Herb Scalloped Potatoes

3 Medium Yukon Gold Potatoes (or large redskin potatoes) sliced in ¼ inch strips
¼ onion chopped (or more to taste)
2 tablespoons whole wheat flour (white is ok too)
1 ½ tsp each dried thyme and rosemary crumbled
S&P to taste
1 ½ Tablespoon good quality Parmesan or Romano Cheese not the flavorless stuff
1 Cup Buttermilk
1 tablespoon Smart Balance margarine or margarine made with yogurt
Pinch of Paprika

Preheat oven or toaster oven to 350 degrees. Lightly grease an 8x11 loaf pan. Toss the potatoes with the whole wheat flour, salt and pepper and herbs. Layer half of the potatoes in the loaf pan. Top with chopped onion then repeat with another layer. Sprinkle the Parmesan over the top and dot the potatoes with Smart Balance or the Yogurt based margarine. Pour Buttermilk over all then sprinkle with Paprika
Bake (uncovered) for 1 to 1 ½ hours or until potatoes are tender.
Enough for 4 as a side dish.

Wheatberry Salad

1 cup dried wheatberries
2 cups water
1 Chicken or Vegetable bouillon cube (optional)
½ red or sweet onion, minced
1 medium carrot; minced
½ red bell pepper, minced
1 ½ oz feta cheese crumbled
Handful of fresh cleaned spinach torn into small pieces

Dressing:

1 ½ tablespoons fruity olive oil
½ large juicy lemon
1 tsp dill weed or 1 tablespoon fresh dill chopped fine
½ tsp dried mint crumbled or 1 tsp fresh mint minced (fresh is best here)
S&P to taste

Bring 2 cups of water to a boil in a medium saucepan. Add bouillon if you want. Add wheatberries, bring to boil then reduce heat and cook covered for 45-50 minutes until done but still chewy. Toss with a fork then let cool.

When cooled, add remaining ingredients except the dressing ingredients (onion through spinach). Mix. Add olive oil and dill. Mix to coat the berries with the oil. Squeeze the lemon over the salad and mix again. Add salt and pepper. Taste and make any adjustments to the dressing.

Refrigerate until ready to serve.

To make this with the Blue cheese instead, substitute the Blue Cheese for the Feta. Omit the dill, and mint and substitute balsamic vinaigrette for the lemon and oil. I love it this way too and it might be more “American”.

Butter Beans Oreganato

1 Can Butter Beans
½ lemon
½ Tablespoon Olive oil
¼ Teaspoon dried oregano crumbled
S&P to Taste

Heat Butter Beans in a pan on the stove or bowl in the microwave. When hot add the olive oil, oregano, salt and pepper and mix gently. Squeeze the lemon over all and mix again. Serve warm.

Have a Happy, Healthy and Safe 4th....and don't forget to exercise!!