Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoaTrifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

 

Feast with Friends #CooknScribble #Foodstories

What happens when a community of food writers gathers together under one roof? Well, they cook, they write, and they eat. Last week, under the literary and culinary auspices of CooknScribble, a virtual tribe of writers, storytellers, documentarians, and artists, united by their passion for food, gathered in Venice Beach to do what they do best: cook, share, teach, and, of course, eat. Very well.

cook menu

This was easily achieved. Chef Kian Lam Kho, Chinese chef extraordinaire,  cooked up an Asian feast, with delectable recipes from his IACP award winning cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Cooking, along with a little inspiration from Shannon Kinsella, chef, writer and Culinary Development Manager of Gourmet Garden. We were in for a treat.

cook chef

cook book kim
While Kian displayed his cooking techniques and knife skills (as he masterfully prepared a meal for 20), content soothsayers Libbie Summers, Irvin Lin, Amy Halloran, and Leah Komaiko were on hand to give realtime video, photo, styling, interviewing, and branding tips. Meanwhile, the kitchen sizzled and grew steamy and fragrant.

IMG_2353

cook devourPatience was a necessity. As the massive wok heated up, the intoxicating aromas of ginger, lemongrass, chile, and garlic, transmuted into a swirling dervish of scent and steam, ramping up hunger and dissolving self restraint. To pass the time and deter the urge to scarf down Kian’s mise en place, we got busy practicing our styling and photo skills with products supplied by Gourmet Garden, Elevate Superfoods, and Kerrygold.

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Easter Brunch: Asparagus, Prosciutto, Egg Mimosa Salad

Asparagus salad tastefood

Have you been tasked with bringing a spring-y platter of food to feed a crowd for Easter brunch this weekend? I made this sunny salad for an Easter brunch last year. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a few squirts of fresh lemon and a splash of olive oil to coat and glisten. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemony goodness. And if you have a few baby herbs unfurling their leaves in your garden, by all means, add them to the plate.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
4 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on the thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake in the oven until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens and drizzle with a little oil. Grate the eggs over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with fresh black pepper. If you have any fresh herbs in the garden, such as parsley, chervil or mint, feel free to tear a few leaves and scatter over the salad as well.

Farmer’s Market Roasted Chicken Dinner

chicken platter tastefood

Springtime Bounty

A trip to the farmers market yielded the ingredients to inspire and assemble this dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes, and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together – and a skillet and a grill.

chicken skillet

Green garlic is young garlic which resemble thick spring onions. Its buttery and mild flavor is amplified when roasted and braised. In this preparation, the green garlic’s bulbs and white stalks are tucked under a whole chicken which nestles in a skillet between hunks of potatoes and a garlic head while roasting. For serving, the reserved green garlic tips are chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – making sure that the garlic stalks are completely put to use. A fresh lambs lettuce salad, simply dressed with lemon and olive oil, surrounds the chicken, mingling with the pan juices which are redolent with the buttery roasted garlic cloves. One stop shopping and dinner at its best.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) whole chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/4 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mâche)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from the heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Make the gremolata: Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Make the salad: Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Spread the salad around the rim of a large platter, leaving the center clear for the chicken. Carve the chicken into serving pieces and arrange in the center of the platter. Scatter the roasted potatoes and garlic scapes around the chicken.  Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Vietnamese Chicken Noodle Soup – Easy Pho

Chicken Pho TasteFood

Are you a fan of Pho? If you’ve never had it, Pho is a Vietnamese noodle soup. It consists of a mountain of slurp-worthy rice noodles swimming in a rich and aromatic broth fortified with proteins such as chicken, beef, or tofu. The bonus is the garnishes – a cornucopia of fresh herbs, chiles, lime, and sprouts to scatter over the top, with squirts of hot sauce and hoisin for good measure. Pho is intoxicatingly good, highly addictive, and a perfect remedy to fight a cold or simply satisfy a craving for Asian spice and heat. Once you taste it, you’re likely hooked.

The key to an authentic pho lies in its broth, a time consuming affair best left to the weekend when you have the freedom to fill your home with exotic aromas, while a whole chicken or beef bones slowly cook, and the stock reduces to a flavorful soul-satisfying intensity. The challenge – as cravings go – is that sometimes you just want pho – now – when it’s not a weekend, when it’s an hour before dinner on a busy weeknight, when you’ve just arrived home and there’s only leftovers in the fridge – and the nearest Vietnamese takeaway is in the next county.

Here is a solution – an inauthentic version I call easy pho, or, more cutely, faux pho. Instead of making the stock from scratch, I use a good quality store-bought stock and embellish it with aromatics. It saves a lot of time, and is a perfect quick fix for a simple, healthy, and crave-satiating weeknight dinner.

Easy Pho – Vietnamese Chicken Noodle Soup

This recipe is especially easy to make when you have  leftover chicken in the fridge, otherwise you can pick up a rotisserie chicken from the store, or quickly poach a couple of chicken breasts. Serves 4>

1 tablespoon canola oil
1 large yellow onion, coarsely chopped
1 (2-inch) knob of fresh ginger, coarsely chopped
6 cloves
2 star anise
1 (2-inch) stick cinnamon
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
6 cups chicken stock
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces vermicelli rice noodles
1 pound cooked chicken meat, shredded
4 scallions, white and green parts thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
Sliced red or green jalapeño chiles
Mung bean sprouts
Fresh mint or Thai basil sprigs
Lime wedges
Sriracha and Hoisin sauce

1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and ginger and sauté until fragrant and the onion begins to brown, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds, and peppercorns and sauté until fragrant, about 1 minute. Add the stock, fish sauce, sugar, and salt and bring to a boil. Cover and reduce the heat to low, and simmer for 30 minutes.
2. While the soup is simmering, cook and drain the noodles according to package directions.
3. Strain the soup through a fine mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until heated through, 3 to 5 minutes. Taste for seasoning and add more fish sauce, sugar or salt to taste.
4. Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls.  Serve with the garnishes.

Baby Beet Gratin

Beet Gratin TasteFood

I can’t promise that any of your beet-averting family members will do a complete 180 turn on their opinion when it comes to these earthy roots. I will suggest that this casserole might be your best chance to convert them. Baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of orange and garlic-infused sour cream and a generous shower of nutty Gruyere cheese. All of the flavors meld together, and while the beets are present they are not overwhelming in taste. As they cook, however, the beets release their juices and saturate the dish with spectacular vibrant color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe with a variety of red, golden and chioggia beets. So long as you scrub them well, you don’t need to peel them (and their skin is a great source of nutrients). This recipe has you assemble the gratin in a casserole dish. You can also divide it between smaller ramekins or cast iron vessels, such as 2 (6-inch) cast iron skillets (pictured above).

Makes 1 (7 by 9-inch) gratin

16 ounces whole milk sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F (190°C). Butter a 7 by 9-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes.  Serve immediately or slightly warm.

Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.

Smothered Meatballs Marinara

meatball marinara tastefood

When it’s cold and rainy (or snowy!), I crave hearty warming dinners like meaty stews and slow-cooked braises. The other day I purchased  a few kilos of ground beef and pork from a local ranch to throw in the freezer for a rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.)

Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup finely grated Pecorino Romano cheese
1/4 cup finely chopped yellow onion
1/4 cup finely chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Prepare the meatballs:
Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:
Heat the oil in a large saucepan over medium heat.  Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 20 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve with garnished with chopped parsley and grated cheese.

Hearty Chili with Bison, Black Beans, and Barley

bison chili tastefood

This is a chili template. You can follow it and substitute your favorite meat or even make a vegetarian version by skipping the meat step. In this chili I went all in, combining bison, black beans, and barley. If you haven’t tried bison I encourage you to try it. Bison is leaner, lower in cholesterol, and more rich in protein and Omega 3’s than beef. Other proteins such as beef chuck, pork, chicken or turkey can be substituted. If you prefer a vegetarian option, you can double up on the beans instead. Then there is the barley – I had a bag of gorgeous purple heritage barley from the farmers market I couldn’t resist adding to the stew. It adds heft and extra nutrients to this already hearty stew. If you prefer, omit the grains and add more beans. You get the idea!

Bison, Black Bean, and Barley Chili
Serves 4 to 6

2 tablespoons olive oil
2 pounds bison meat, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large poblano pepper, diced
1 large red bell pepper, diced
3 garlic cloves, minced
2 to 3 chiles in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1  cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1 cup pre-cooked barley (I used purple heritage)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and saute over medium heat until softened without coloring, about 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

Almond Chocolate Chunk Cookies

almond choc chip tastefood

I apologize if this messes with any diet resolutions, but here’s to a little balance and wishing you all a delicious new year with a bundle of sweetness, a dose of nuttiness, and pinch of salt.

Almond butter does wondrous things to this chocolate chunk cookie. It’s not as pronounced in flavor as peanut butter which, in my opinion, can overwhelm a cookie. Almond butter is mellower, adding a rich, golden background to the dough with a hint of roasted nuts. A dusting of sea salt is an extra touch – optional but highly recommended. A little salt makes everything taste better – even sweets – especially when chocolate is involved.

Almond Butter Chocolate Chip Cookies
Makes about 36 cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup unsalted creamy almond butter (not raw)
7 ounces chopped dark chocolate
Sea salt flakes for garnish, optional

1. Whisk the flour, baking soda, and salt in a bowl and set aside.
2. Cream the butter and sugars in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and mix well. Add the almond butter and mix until smooth.
3. Dump the flour  into the mixing bowl and mix until all of the ingredients are incorporated without over-mixing. Stir in the chocolate, including all of the little pieces and dusty bits (they will melt into the batter). Refrigerate the batter for at least one hour or up to 24 hours.
4. Preheat the oven to 350°F. Drop rounded tablespoons of the dough on baking sheets lined with parchment. Add a tiny pinch of sea salt flakes to each cookie, if desired. Bake until light golden, 12 to 14 minutes.
5. Slide the parchment and cookies on a rack to cool. The cookies will continue to firm up while cooling.