Zen-sational Zucchini...When Simple Is All You Need

Zucchini is one of my favorite vegetables and Zen-sational is a cool new spice I just got from Pollen Ranch.  Mixed together they are a marriage made in heaven. Each bite of zucchini showcases the various flavors of toasted sesame, ginger, sumac and orange peel that make Zen-sational unique. It's a simple recipe that brings forth a bouquet of flavor.

My goal this month was to use Zen-sational in a vegetable dish; but I can easily see using it to flavor chicken, potatoes and even mixed in salad dressing. Be sure to check all the other Fennel Friday Cooking Club posts for great recipe ideas using  Zen-sational to enhance your veggies.

Sauteed Zucchini with Zen-sational Seasoning

1 zucchini, sliced thin
1 tsp olive oil
1 tbs Zen-sational seasoning
salt and pepper

Heat oil in pan over medium high heat.  Add zucchini slices.  Sprinkle with Zen-sational and saute until desired doneness.  Season with salt and pepper.  Serve warm.

Eating Whole Foods: Tomato Tartare & Micro Greens

I can sometimes be my worst critic...finding fault in the most mundane things. But sometimes everything just falls into place so perfectly that even I can't criticize it.  The Tomato Tatare below is an example; everything about it was just right. The taste was amazing, and the presentation, superb.

It helps that I was able to get quality ingredients at my local Whole Foods Market. Want to make this for yourself? 

***Enter a comment below and you could win a $25 gift card to Whole Foods Market to get you started. Contest ends midnight 6/29.*****




Tomato Tartare and Micro Greens with Shallot Vinaigrette
(adapted from Emeril Lagasse)

2 pounds heirloom tomatoes
1 1/2 teaspoons salt
1 cup extra-virgin olive oil
6 to 8 sprigs fresh thyme
4 shallots, sliced into rounds (about 1/2 cup)
1/4 cup brown rice vinegar
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon freshly ground black pepper
2 cups cubed whole wheat bread (small cubes)
1/4 cup chopped pitted black olives
1/2 cup micro greens

1. Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle 3/4 teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish.

2. Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately
reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat,
and discard the thyme. Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil in a blender or food processor.

3. In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with 1h teaspoon salt and 1/4 teaspoon of the pepper. Set the vinaigrette aside.

4. Preheat the oven to 350 F.

5. In a medium mixing bowl, toss the bread cubes with 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, and 4 tablespoons of the remaining reserved oil. Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool.

6. In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with 1/4 cup of the shallot vinaigrette.

7. To assemble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining vinaigrette. Repeat this for all the remaining three plates, and serve.

4 servings

Koryo Korean BBQ

My first experience with Korean BBQ was many years ago. It involved a Vietnamese couple and several bottles of Cognac at an undisclosed location in North Philadelphia.  I don't remember much of that night, except the table top grill and the pickled sides. It must've been the Cognac for I can't even tell you the type of meat that was grilled.  I do remember leaving there thinking I'd like to try this again sometime but never really had a reason to go back; until last week.

When I got the invitation to attend a media event at Koryo I was thrilled; finally a chance to check out Korean food again. Koryo, which has only been opened since February, is owned by Billie Cho and is located in a nondescript strip mall at 43rd and Peoria.  Don't let the lack luster exterior fool you into thinking the food is anything but top notch. 

Soju

Instead of Cognac we said Gumbae (cheers) with shots of Soju, a distilled vodka like rice liquor with an extremely high alcohol content. In between shots we ate massive amounts of food; all of which were delicious.   Below are some highlights of the food we ate.

The unlimited sides

Japchae

The meat being grilled

Bibimbap

 

I'm glad I had this opportunity to try Korean BBQ again and I am already planning my next visit.


Koryo Korean BBQ
10040 N. 43rd Ave Ste 1K
Glendale, Az 85302
Phone: (623) 234-8530
www.koryokoreanbbqaz.com

Interview with Pastry Chef Gina DePalma

Every serious home cook has a favorite chef; someone they try to emulate. For me that person is Gina DePalma.  I was first introduced to her work when I had dessert at Babbo several years back and since then have baked my way through her entire cookbook, Dolce Italiano. (at least that's how it seems)

Gina is an amazing pastry chef and it shines through in all her recipes. Recently I was fortunate enough to chat with her, by email, about  her passion for pastries and I want to share that with all of you. 

1. As a pastry specialist what are some intuitive things people need to know to make pastries successfully?

When it comes to baking, I think there is a myth out there that it is all about being precise and scientific, while savory cooking is all about instinct. Food is food, and whether it is sweet or savory, you have to develop an ease and confidence in cooking, whether you are making a custard or baking a cake or roasting a turkey or sautéing mushrooms. The only way to develop that ease and confidence is to COOK. Often. And pay attention to what is going on, notice the details, the differences, the appearances and textures and tastes of the things you are cooking. Intuition and instinct are the most important tools for any cook to develop. My mother and grandmother certainly weren't professionals, but their skills were honed razor sharp from years of practice, and it is only from practice that you develop intution and instinct.

2.  What do you think is the biggest mistake people make when baking?

Continuing what I said above, I think the biggest mistake is not paying attention to what is happening in front of you and relying too much on a recipe to tell you what you need to know. My staff used to always ask me how long to bake things and my answer always was, until it is done. Underbaked things or undercooked custards would drive me crazy. "But I cooked it for 18 minutes!" they would say Well, it may need 19 or 20 minutes today for a number of reasons - how many times was the oven door opened, and was there something else in there baking with it? Is it hot and humid today or cold and dry? There are so many factors you can't control, so you have to constantly adjust things as you go along and look at what your food is doing. A recipe is just a guideline.

3.  I understand you have lived in Italy…what has this brought to the art of what you do?

Well, I am Italian, and I grew up in an Italian household; my grandparents came from the same town in Calabria and my mother spent part of her childhood there. Everything I did and learned about cooking from childhood influenced me much more than the time I spent traveling and living in Italy. That was my basis.  My later travels were more of a validation and refinement of what I already knew and the way I already had lived.

4.  How does esthetics factor into the final product?  Looks or taste what’s more important to you?

I never begin conceptualizing a dessert by thinking about aesthetics. I begin thinking about what flavors and textures I want and the ingredients I want to feature. I think well-prepared food is naturally beautiful, so the visual part usually comes easy and is the last step for me.

5.  What kitchen tool(s) can’t you live without?

My wooden spoons and mixing bowls. With just those two things, you can do a lot. Cooks did almost everything with them at one point, before we had the walls of gadgets available now. I love my wooden spoons and use them more than anything else.

6.  What is your go to dessert for family/friends? 

If we have dessert, I usually make my creamy ricotta cheesecake more than anything else, because it is quick and easy and delicious. The flavors are pure and straightforward, and after a big meal it is nice to have something simple and sweet. I also make a lot of cookies, because they go a long way, and nothing makes people happier than a big plate piled high with cookies. Most Italians, including my family, enjoy fruit and cheese and nuts after dinner, and the all-important espresso, and in many cases we don't have a dessert after that, but a cookie to dunk is always welcomed.

7.   Are you working on a new cookbook? 

Yes, I am. It has been a long project that finally nearing completion, and it is a continuation of my love for Italy and Italian sweets. There's a lot in there about both my family experience and my travels. 

8.   Any kitchen disasters you’d want to share?

We've all had kitchen disasters, it is part of process. People shouldn't be ashamed or angry because it is through the disasters that you learn the most about how to cook. I've made more than a few wedding cakes, and they are always filled with potential disaster. I once had to deal with a cake that cracked and almost split in half during the transportation process. After that, I swore off them.

9.  How did you get started with pastries?

I never studied pastry formally in school. But when I needed a job, one was available in pastry so I took it. Simple as that. That was almost 20 years ago, and the explosion of the restaurant scene had not yet begun. If you were offered a job in a good kitchen, you took it. I had apprenticed at Chanterelle and then was blessed with an opportunity in pastry at Gramercy Tavern, and it obviously determined the course of my career.

10. Share an unknown fact about your kitchen

It is a tiny NYC apartment kitchen. Teeny tiny. I don't have enough space in my cabinets for all of my equipment, so I have it stashed everywhere - in clothes closets, trunks, baskets, bureau drawers and under my bed. I dream of someday having a nice, big kitchen with two wall ovens and a kitchen island, but I sure don't have that now!

Homemade Yogurt and Fruit Parfaits

I'm not going to lie,  it took me a long time to become a "fan" of plain Greek yogurt. Like most people I grew up eating the flavored or fruit on bottom kind of yogurt. Of course I loved it; who wouldn't with all that added sugar....but I digress. 

These days I'm eating yogurt just about every morning; but I've switched to plain all natural Greek yogurt.  It's an acquired taste for sure, that can easily be sweetened up by adding fresh fruit or some homemade granola. 

Recently I've been wanting to take my yogurt experience to the next level by making my own. So when I was offered a T-fal Balanced Living yogurt maker to review, I jumped on it.


The process is really simple but there is a waiting period of over 8 hours. So planning is everything when it comes to making yogurt.  Like the saying goes:  "good things come to those who wait" and homemade yogurt is a "good thing"

It took a few times but I think I've finally gotten it to the consistency and taste that I want. Using the Natren brand Probiotic Yogurt Starter and 2% organic milk is what works best for me. 

If your into yogurt at all or just curious about how it's made; I would definitely recommend making your own. It's so easy; I don't know why you wouldn't try it.



Yogurt & Fruit Parfaits

5oz homemade yogurt (recipe)
fresh strawberries, chopped
homemade granola (recipe)

Top fresh yogurt with chopped fruit and granola....dig in. 

The Classic Milkshake...Is All Grown Up

Start with the traditional vanilla shake, mix in a few shots of bourbon, add some homemade hot fudge, and top it off with bourbon whipped cream. That's all it takes to take this classic little kid drink into the adult world.

Looking for other creative cocktail ideas?  Check out this page for some additional unusual cocktail recipes.



Bourbon and Hot Fudge Milkshake
(adapted from Creative Culinary)

For the Milkshake:

2 cups vanilla ice cream
3/4 cup milk (whole)
1-2 ounces bourbon
1 tsp pure vanilla extract 

For the Whipped Cream:
1/2 cup heavy cream
2 tablespoons powdered sugar
1 tsp bourbon
1 tsp vanilla extract

Whip together heavy cream, powdered sugar, bourbon and vanilla until soft peaks form. Keep in refrigerator until ready to assemble.

For the Hot Fudge: 
3/4 cup brown sugar
1/4 cup raw sugar
1 cup cocoa powder
Dash of salt
1 cup cold water
1 Tbsp vanilla
2 Tbsp butter

Blend dry ingredients in pan with whisk until all lumps are gone
Add the cold water and the vanilla.
Heat to a boil and boil on medium heat for 3 minutes.
Add butter and mix in thoroughly.
Turn heat to low and continue to have mixture simmer for 8-10 minutes.
Remove from heat and pour into storage containers. Keep refrigerated.

To Assemble:
Pour a couple of Tbsp of the hot fudge sauce around inside edge of glass; fill glass with the milkshake mixture and finish with a dollop of whipped cream.



**Article written in collaboration with Lauren Quincy, ZenitMediaGroup.com**

Wine in the Pines Give Away

I've partnered with Just My Ticket Phx to offer one lucky reader two tickets to the inaugural festival of Wine in the Pines. Located at Charlie Clark's Orchard in Pinetop-Lakeside  on 6/14-6/16, the festival will showcase the best wines of Arizona.

There will be tasting from the following participating wineries:

Alcantara
Arizona Stronghold Vineyards
Carlson Creek Vineyards
Flying Leap Vineyards
Gallifant Cellars
Hannah’s Hill Vineyard
Javelina Leap Vineyard & Winery
Kief-Joshua Vineyards
Lawrence Dunham Vineyards
Page Springs Cellars
Pillsbury Wine Company
Pleasant Valley Winery
Saeculum Cellars
Sonoita Vineyards
Studio Vino
Su Vino Winery
Wilhelm Family Vineyards
Zapara Vineyards


This give away will include a commemorative tasting glass and 10 tasting tickets. Be sure to enter today so you don't miss your chance to meet Arizona winemakers!
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My Crazy Life & Basil Pasta with Zucchini

A few weeks ago I got a call at the office from my hubby; that went something like this:

(H) I just had sex with the zucchini plant!
(M) WTH!!!
(H) Well you know how they haven't been producing?
(M) I guess
(H) It's because the male flowers didn't pollinate the female flowers
(M) OH!
(H) So I just rubbed a q-tip on the male and wiggled it into the female
(M) OH!

Yes, this conversation really happened.  And believe it or not within a few days...we got zucchini.




Basil Pasta with Zucchini
Recipe adapted from Mario Batali
 4 to 6 servings




Pasta Dough:
2 bunches fresh basil, finely chopped
4 cups cake flour
2 eggs
1 cup whole milk
1/4 cup freshly grated pecorino


Sauce:
10 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
3 medium zucchini, cut into 1/4-inch-thick half moons
8 cherry tomatoes, halved
1 teaspoon chile flakes
1 bunch flat-leaf parsley leaves, finely chopped to yield 1/4 cup
Salt and freshly ground black pepper

Make a mound of the flour, then make a well in the center. Crack the eggs into the well, pour the milk over, and add the basil. Using a fork, stir the egg mixture slowly into the flour to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough. Allow to rest 15 minutes covered in plastic wrap.

Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the rollers on the widest setting, then fold it by thirds and run it through again on the same setting. Repeat this three times, being careful to add very little flour, as it will dry out the pasta. Run the pasta through the next two thinner settings. It should be quite thick.

Lay the sheet of pasta onto a floured cutting board and use a knife to cut crosswise into 1/3-inch strips. Lay the cut noodles on a kitchen towel and cover with another. Roll and cut the remaining pasta the same way.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12 to 14-inch saute pan, heat 6 tablespoons of the oil and the garlic over medium heat until the garlic is light golden brown, 2 to 3 minutes. Add the zucchini and cook until just soft, 2 to 3 minutes. Add the tomatoes and chili flakes and cook for 2 more minutes. Remove from heat.

Drop the pasta into the boiling water and cook until tender yet al dente, about 3 minutes. Drain and toss into the pan with the zucchini and place pan over high heat. Cook to heat through, about 1 minute, and pasta and sauce have become one.

Add the parsley and toss with the remaining 4 tablespoons of oil, off the heat. Pour into a heated serving bowl and serve with pepper.