Mish Mash My Spaghetti Made a Splash!

Long about a Saturday Night…a couple of glub, glubs relaxin’ drinking some beer, thinkin’ ‘bout food. Well I looked in my cupboard and put my face in the fridge, I scratched my head and I grabbed all the leftover stuff and then I made a Mish Mash of my Spaghetti splash and well, I had a blast!

 

Ok, that opening statement is probably lame and geeky, but it’s been in my head for about a few weeks now and just had to start this post with it. It actually explains why I seem so giddy right now. Not only do I have a mash of a recipe for you, but I am also informing those who actually do follow me, that I finally, after 2 years ( I won’t say long, as time has gone by very quickly for me, even if I wasn’t productive) have a JOB! Yes, I finally have a job with a very prominent organization.

 

I don’t know if I can legally state the company name, but what I can tell you is that they are a Fortune 500 Company, they are currently listed as one of the best companies to work for in 2010, they are also listed as one of the best companies to start a career in (this is especially noted for those upcoming youngungs).

 

The company I am working for is one of the most respected tax & accounting firms out there. The fact that I can now put their name on my resume will open tons of doors. No matter, because the division/folks I work with after just a week, are most incredible and I am truly excited to learn more from them.

 

Back to the Mash…I started this blog to keep me busy while I was out of work. However I found that I truly enjoy posting my cooking/baking efforts for all those who are interested in these antics of mine. So, I do promise that I will continue to update this blog with every effort. Though the postings may not be as consistent as they have been; so, for those who do follow, please keep checking in. I really do appreciate your loyalty.

 

Today is a new day, as I am officially going to coin the phrase “Mish Mash Eats” AKA “MME” or the Eats can be substituted for Pasta which would be “MMP”. So unlike “EVOO” or other crazy culinary coined phrases, from some well know celebrity chefs/cooks, are in some ways just bogus to us regular folk who are just trying to make a meal out of nothing. MME, MMP or MM(any other major addition),is much easier because the acronym includes anything and everything you might have in your kitchen that is edible.

 

MME is just that, a Mish Mash of Eats left over in your pantry, fridge or freezer to create a satisfactory meal concoction. You just have to be open on how you utilize the ingredients. MME does not mean throw all that you have in a pot and hope it will be tasty or even edible. MME does have to have some compromise to the taste buds and work well with the all the other ingredients.

 

Now the MME I have for you is of singular left over stuff and not “leftovers” from a previously prepared meal. My leftovers in this instance are the bottom of the jar kind, with a half a box of Pasta, which would now make this meal an MMP.

 

I occasionally come up with odd MME’s that eventually are really tasty, but I will admit that all my MME’s are very fattening and without frying, probably have the same fat and calories as if you ate a burger with cheese. But in my case, I only have enough for one serving anyway and no leftovers to temp me even more. So those watching the waistline, should not be offended or disgusted, but rather take the “technique/method/idea” and make a healthier MME (or MMS –Mish Mash Salad) to make you feel better.

 

 

 

So here are my ingredients for my MME/MMP – these are all approximate measurements…use your eye on what you have left. If you have less of what is listed, use it anyway. This is all about using the bottom of the jar, not about exact measurements.

 

Mish Mash Pasta 

• Any Pasta – About 1-2 servings Left in the box
• Ricotta – about 1/8th Cup
• Capers – about 1 tbls
• Sour cream – about 2-3 tbls
• Salsa – about ½ jar
• Basil – about 4-5 Leaves-Chopped
• Parm Cheese – I always purchase whole Parm Cheese to grate on Demand…If you buy the “jar” or pre-grated crap, use the little you have left.
• Gorganzola – I had this on hand from another recipe…I used only a portion of what I had, as it is a strong cheese, but what it does if used properly with an MME gives a bit more flavor, like adding S&P to taste. When mixed with other milder cheeses, it will enhance those flavors.
• Half and Half – about 1-2 tbls.
• Garlic – I always have this on hand and never try to run out…so for me, 5-6 large cloves minced work. Eyeball it depending on how much pasta you are actually cooking. 5-6 cloves of Garlic for ½ lb of pasta is good for me!
• Oil…I Only use Extra Virgin Olive Oil for 99% of my cooking. But if you only have corn/canola or other oil, that will still work. Just keep in mind that some oils are stronger than others. A sesame or flavored Oil may be too much, but what would I know…it’s your taste buds. 

So now to prepare this MME: This time I am going rogue on my previous instruction template and explain more about the method/technique. Look, in some ways there is no right or wrong way to put an MME together. But there are times where you still have to be somewhat methodical about it.

 

In this MME/MMP case, it’s really about how the above ingredients fit into what you eventually want, which ultimately becomes and “Alfredo” or “White Sauce”. There lies the actual technique. If you know how to make a “white sauce”, then you can figure out how to incorporate all of the ingredients above. If you don’t know how to make a “white sauce”, it’s pretty easy.

 

Many of those who think they can’t cook or even are afraid, already have applied master cooking techniques without even realizing it. For instance, has anyone ever made homemade Mac & Cheese? The base of the Cheese mixture is what is called a “white sauce”. The real “white sauce” is essentially and even mixture of Butter (maybe even oil), Flour and milk. Butter, Flour and Milk can be substituted for any other “like” ingredient.

 

So, how do you make a “white sauce” (which is an actual culinary requirement) and then make it your own variation with all the bottom of the jar ingredients or even follow a proper “white sauce” recipe?

 

Here’s my hacked method for quick and easy white sauce:

1. Take a sauce pan over medium heat
2. Add butter and/or Oil until melted/hot.
3. Add Garlic (in this recipe) and sautee for just a few moments. You don’t want the garlic to burn.
4. Add Flour and whisk immediately
5. Add Dairy: Half and Half & Sour Cream – Heat until sauce thickens. (note: this may thicken quickly if it’s a small serving)
6. Add Cheese to melt

--The above is your Quick and Easy White/Cheese Sauce--

1. Add Salsa or Tomato Sauce
2. Heat until slightly thickened again. It won’t get as thick as earlier.
3. Transfer your cooked pasta to sauce pan and mix.
4. Add Ricotta, Capers and Herbs to Pasta and mix again.
5. Don’t forget to S&P to taste! 

There you have it…MMP-Mish Mash Pasta!

Crazy and not so Lazy Sunday and a Pasta Treat!

So, I’m still not really working and I have so many hours in the day/week/month to accomplish things. And I do keep busy, but there are some days, where you really feel as if you accomplished more than normal. This past Sunday (08/15 actually), I felt like I just hopped, skipped, jumped and went overboard with being productive on what generally is considered a luxury/lazy day off.

 

I actually woke up later than usual today around 10 am just in time to catch Christiane Amanpour on This Week (I think she is doing a fabulous job BTW). I wasn’t really “Feeling” it, meaning I woke not feeling all that energized and any real plans for the day, but I watched This Week and wondered how I am going to manage being a couch potato tonight, since all my favorite TV shows just happen to overlap from 9-11 on 4 different channels! 8 pm shows are a gamble, as Nature on PBS airs, but if it’s an episode I’ve seen, Big Brother wins out…Tonight the Golf Game on CBS made the decision for me.

• ABC-Scoundrels 9 pm
• TNT-Leverage 9 pm
• AMC-Rubicon 9 pm
• HBO-Hung 10 pm
• HBO-Entourage 10:30 pm
• AMC-Madmen 10 pm 

How much does it suck that all the good shows right now are all on Sunday Night? I can’t afford a DVR right now and some of the channels seem to be a bit lazy these days and not posting full episodes on-line or On Demand until the day of a “new” episode (TNT) or removed (AMC) all full episodes entirely for some odd reason. This has truly frustrated me, as I will have to stay up until 1 am to watch all my favorite shows and still manage to miss one of them, but ABC and HBO at least posts their episodes the next day online or On Demand. Thank you ABC & HBO! AMC and TNT-Get your SH*T together!

 

This brings me back to my original set up, which is the great feeling of being more productive than usual. I had a slew of things to get done, which was all about the right timing except for one major chore. So, I hadn’t really been putting things off, I knew what I needed to complete was coming and today was the ultimate day! I will say having a feeling of such accomplishment really brings up the morale and boost of energy.

 

I started with the dishes, which was the one chore I had ignored for a few days, but I went further and cleaned out my fridge and freezer, refilled all the empty seltzer bottles (8 in all) with fresh water for future refills of my 2 Brita pitchers (I know, not that big a deal).

I have cats and they can occasionally spit up those fur balls, and whattya know, they both had the urge while I was sleeping, yeah disgusting, but that got me cleaning my floors, not that they were that dirty anyway…except for their intestinal mess.

 

I took out the Fridge/Freezer and what I had for recyclables to the garbage. Walked around the block (Queens has longer blocks than Manhattan). Watered my new Basil plant I purchased on Saturday, because I am sick of buying Basil that rots in 24 hours and wasting money I just don't have. Actually found a weird little albino bug on one of the leaves, not sure what it was, but I killed it.

 

I also updated my resume, re-posted it on all those well known sites, I started building/developing an Access DB for an Arts Non-Profit Organization that will help automate their Vendor Sales Reports and even Data Entry processes and am writing this post! Looked up all inclusive Spas in the vicinity for my Bodega Family, the daughter is getting married in Mid September. I called my mother, took pics of the food for this post and cleaned them up with Photoshop.

 

BTW, I usually take about 20-30 pics of my food and then choose the best pics and I rarely modify them…meaning that I do not enhance color or layer in details. On very rare occasions I will use the Auto Level for Brightness, if it happens to be a dark day or remove a spec (a spec on the plate, but not on the food) that shouldn’t be there. All other modifications to my pics are cropping and resizing for web only. So what you see is what I eventually eat and if you are lucky, you get to eat it too!  And YES, I do pretty up my food even if it's serving just me.  I figure why should I not give myself the experience!?

 

On to the cooking and other stuff…With all my dishes scrubbed and cleaned, it was time to make some Lemon Simple Syrup for my individual Lemonade fix (I made 2 glasses). I will have a separate post for this. I made a new batch of Chicken Broth, part to use for the Pasta treat and the rest to freeze for another food concoction. Earlier during the day I had already put together the instructions for the pasta treat.

 

So, have I tired you out yet? I would think even for myself, I would be exhausted and even reading this post over; I must be some mad person trying to take on more than I can chew! So, since I’ve been so productive today, it’s time to make the treat I deserve and so I did.

 

Are you ready? Are you hungry now? Time for Orecchiette, Peas, Sweet Sausage, Mint & Creamy Ricotta!

 

To note on the ingredients, I did not opt for a spicy Sausage, because I felt at the time of purchase it would hold up with the Mint better. However, after making and tasting this dish, the mint would hold up with the spicy sausage, as long as it’s fresher than fresh. So, if you opt for spicy sausage, make sure your mint is extra fresh! I would not choose a sausage like Chorizo, as that would overwhelm the mint, and Cilantro would be a better addition.

 

Orecchiette (Italy's little ears), Peas, Sweet Sausage, Mint & Creamy Ricotta
Serves 4-6 as a Main Dish, 6-12 as an appetizer

• 1 Lb Orecchiette Pasta
• ½ Lb Bulk Sweet Pork Sausage (about 3 links, remove casing) **can use any sausage you like**
• 2-3 Cloves Garlic finely chopped ( I use 4-6 personally)
• 10 Oz Peas
• 2 cups Chicken or Vegetable Broth
• Grated Parmesan Cheese (about a few tablespoons)
• 16 Oz Fresh Ricotta
• About a Handful of Fresh rough chopped Mint
• S & P to Taste

Preparation:

• For Pasta, follow package directions, however make sure you remove/drain you pasta just before Aldente. About 1 to 1 ½ minute.
• In a hot fry pan, add a few tablespoons of Extra Virgin Olive, add garlic and sautee for a few moments. Add Sausage to pan, break up and sautee until cooked through. S & P to Taste
• Add Broth to fry pan and let reduce, add peas and pasta, cook for about one to two more minutes until the rest of the broth has been soaked up by the pasta.
• Stir in parmesan cheese to taste (this will help thicken the extra liquid to a sauce)
• Place pasta in individual bowls and add a dollop of Ricotta on top, sprinkle fresh mint leaves and serve.

Manga!

Tapenade my Whahhhhht?

Get ready to spread your love all over the place with the versatile French based recipe called Tapenade. Don’t know what Tapenade is? Well, I pity the folks who have never experienced this versatile and extremely tasty concoction.

So, it was in the early morning/late evening, oh who am I kidding, it was I thing around 2—3am, I was watching and flipping channels and came across a repeat of Alton Brown’s Good Eats on Olives. Unfortunately, the recipes from this particular show are not on the FN website (I checked!), which is a shame. Sorry FN, but if you repeat shows from years back, better ensure the recipes are still on the site, otherwise, stop repeating them! But no worries, for specific ingredients or measurements, because if you ultimately know the basics, you can pull it off.

This is a No Cook, No Bake and even Non Dairy recipe, but Vegans beware, this does have anchovies. Yes, you can make Olive tapenade without Anchovies, but the taste is not the same if it’s a culinary distinctive taste for the real thing (I’m holding my rants about Veggies and Vegans back right now).

Dictonary.com describes it as:

ta•pé•nade (tä'pə-näd') n. A spread of Provençal origin consisting of capers, black olives, and anchovy’s puréed with olive oil.

My personal Webster’s New World Dictionary of Culinary Arts describes it as:

TA-puh-Nahd; ta-pen-AHD;

A thick paste made of capers, anchovies, olives, olive oil, lemon juice and seasonings from France’s Provence region; used as a condiment, garnish and sauce.

Both are correct, but Dictionary.com doesn’t go further by explaining this is just more than a spread. Tapenade spread is not just for crudités or bread anymore, but can be used in many food applications, especially when it comes to fish. What both neglect to add is what those “Provencial” seasonings are; the seasoning basics include: Garlic, Parsley, Lavender, Chervil, Tarragon etc. Lavender really does give a distinct flavor.

What you should know is that these ingredients are all subjective in the world of culinary adventures in today’s world. I personally like foods in the original origin, however when there is a food that can span other culinary nations, I’m all for “spreading” the knowledge around. Even though France is the country of origin for this amazing spread, the ingredients are so very Mediterranean in origin, which means that multiple countries can claim their own version, which is great for all of us and my Italian twist on things!

Tapenade is not just a spread for crusty bread or appetizer bound. Tapenade is an amazing spread to replace Mayonnaise and/or Mustard for sandwiches, and can also be a great crust for meats, fish and chicken. As Alton Brown put it years ago (It’s not an exact quote),”there ain’t nothing this food can’t go with!”

I recently made a huge batch of Tapenade (Italian Style) and because I made so much, gave half away to my friends/owners of my local bodega. The beauty of Tapenade is that it does last a long time if stored correctly. Up to a year in the Fridge, believe it or not!

My whole point to this post/blog is that you should not be afraid of such a “French/Culinary” food called “Tapenade”. This is the easiest condiment/spread to make. This really for those who are beginner cooks and this recipe should be the standard to general cooking.

Tapenade is such an incredible and easy recipe these days vs. what I remember, w hen I first learned about it. It’s like making Pesto, Salsa, Guacamole, and can be prepared quicker than cooking spaghetti (depending on the olives you get)! If you have 10 minutes or less, you can make homemade Tapenade, provided you have a food processor or blender to make your life easier.

BEWARE: Tapenade has a Strong and Condensed Flavor! A little can go a long way!

My Italian Tapenade Recipe (off the top of my head..All ingredients are approximate…If followed exactly about 10-12 servings or more-this is my guess):

• 1 Pint Alfonso Olives (pitted)
• 1 Pint Sicilian Olives (pitted)
• 3 Cloves-FRESH Large Garlic
• ½ Bunch FRESH Italian Parsley
• ½ Bunch FRESH Basil
• 2 Tsp Small Capers (Salted or in Brine)
• 1 Can or Jar of Anchovies in Olive Oil (Only need about 4-5 anchovies)
• ¼-1/3rd cup Extra Virgin Olive Oil (Note: add by eye…You do not want the mixture to be too wet or too dry.
• S & P to Taste

Optional:

• 1 Tsp Dried Provencal Herbs with Lavender (The lavender brings an amazing distinctive flavor)

So, if you have a Food Processor or Blender, please follow these instructions:

1. Add Olives, Capers, Anchovies, Garlic, and Herbs to food processor, pulse to medium grade chunkiness.
2. Start the the Processor or Blender again with a low setting (or use your “pulse instincts”): Start streaming in Olive Oil slowly until mixture is fully incorporated, but not liquefied or like a hummus/smooth texture. The texture should be slightly chunky.
3. Store in proper locking containers in the refrigerator. Apply to fish or meat marinades, substitute tapenade for Mayo or mustard or just enjoy on a good slice of bread on its own.

How Stale are your Carbs?

Ever have a loaf of bread go bad on you or stale before its time? Well I have, on way too many occasions. As a virgin bread maker and shopper/taster of great artisan breads and a single gal, I can’t eat all the bread I make or even buy.

So what do I do with my left over bread aside from giving it away? Well, I hate to admit, the day after Earth Day, I don’t always recycle what I should when it comes to food. My current circumstances definitely do not call for personal compost, as my food waste is very minimal and I have no room to benefit from it, being in a small apt and very little sun to grow any plants. I am trying very hard to change that, but need to figure out in what places in my local area will accept my food waste for recyclable reasons.

However, I am finding alternatives to not waste my food as I used to do, since I am still unemployed and need to maximize everything I buy and cook/bake. Being in the situation that I am in has opened my eyes on many issues; I had been throwing away literally, so much more than just food.

Although, I‘ve had a love of cooking for years, I forgot what it truly meant to cook and save at the same time. Even though I knew the foods I cooked, I could transform those meals into another amazing meal, I would just throw it all away without thinking. Now that I am in a situation, where I cannot afford to throw anything away unless it is rancid, I have learned that I should have been following the no waste theory all along.

I am angry with myself on how much food I have wasted over past years and I am making the oath to never do it again, even when I get a job that takes me away from home. My problem currently, is that I am cooking for a single person and not a family that I am used to providing for. When I cook, I do think about what I can store in the freezer for myself in the long term, but cooking on a singular level is a bit hard, especially when going to the grocery store.

One of the major foods I have been horrible about is throwing away bread. I throw more bread away, even though I make it homemade now, than I should. I’m not in a situation where I should feed the birds with my bread extras; otherwise I will help explode the pigeon population in NYC. So, what should I do with all my extra bread? Well, as in my other bread posts, I have mentioned that you should and “I” should make bread crumbs and/or Croutons.

So, I concocted some amazing croutons from the bread I made a few weeks back: Sour Dough Trip (Up?)...

For seasoned cooks/chefs, you know the drill but for those who may seem to be a bit intimidated by making homemade croutons; you can set your fears behind you! Homemade croutons are nothing but left over 2-3 or maybe even more day old bread. Yes, even the balloon brand or other brands will work.

Just take your stale or close to moldy bread and cut it cubes, the cube size will depend on the type of bread you are using. Honestly, buying grocery pre-made bread should be used more for bread crumbs, but croutons will be just as tasty. If you only have a few slices initially, cut into cubes and immediately freeze and continue to save and cut the bread until you have enough for a full salad meal.

So, the “Crouton” recipe…This can be whatever you want, but here’s a good starter recipe (Be aware the measurements are to my taste and approximate):

Crouton Ingredients:

• Leftover Bread-Cubed
• 2 Tbls Extra Virgin Olive Oil-per 2 Cups of Bread Cubes
• 1-2 Tbls Italian Dried Herbs or other Dried Herb Spice Mix - per 2 Cups of Bread Cubes
• 2-3 Garlic Cloves Minced Finely- per 2 Cups of Bread Cubes
• 3-5 Tbls Grated Parmesan or Grana Padano Cheese-per 2 Cups of Bread Cubes 

Preheat Oven to about 350 Degrees:

1. In a large bowl, add all ingredients above and mix well.
2. Take your cubes of bread (thaw fully if previously frozen) and add to Bowl of Ingredients above.
3. Mix Gently, hands are best and make sure all the bread cubes are fully coated.
4. Take a Cookie Sheet pan and line with parchment paper or tin foil (for easier clean up, but not required)
5. Place all bread cubes on cookie sheet pan, be sure to spread evenly.
6. Place in oven for about 20-30 minutes. You want to make sure all moisture from the bread has evaporated.
7. Let cool and serve or place in a freezer bag and store for about 3-5 months

Beet the Blood Orange for Luv! It’s OK, It’s Earth Day!

I can’t remember when I didn’t love beets, but I am sure my parents would tell me otherwise. Beets are such an amazing vegetable, but I think they should call it a fruit as it is so full of sugar!

Did you all know that some commercial sugar products are primarily made of Beets? Almost half of the sugar we buy is made from beets. Yes, regular white sugar is not just from Cane Sugar, it’s from special sugar beets! Beets are an integral part of our food industry we would have never, ever thought about. This is why we should watch and read what the food industry puts forward, so we can change the overall process of foods we eat. I found out about the process of sugar from Modern Marvels, a truly great show about so many things!

No matter, red, yellow or tri color beets are a favorite of mine and I love them in very simple and flavorful meals. My first and foremost favorite is the classic borscht, cold of course, with a dollop of sour cream and the occasional boiled potato. I’m lucky that I live in NYC, as it would be harder to find classic Russian and Jewish foods without the best Deli’s in the world!

Back in the day, I found this grilled salad vegetable recipe, which I hope to post during the summer, included roasted beets from the grill, with many other exciting vegetable flavors that continually runs in the back of my mind. This grilled salad was the best I ever made and again, as time passes, I lost the original recipe, but this one is not so hard to forget. I do hope to make this soon, but as an Indoor Grill process.

So, we are in early spring and its Earth Day today! I have a great beet and blood orange salad that will satisfy everyone’s fanciful taste buds until the summer grill comes out. This is my concoction, but it can and should be modified to your taste. Realistically, this is all about the vinaigrette which can be used as a marinade or on other salad mixes.

Beet and Blood Orange Gremolata Vinaigrette

6 Servings

For Vinaigrette:

• 2 Blood Oranges (Zested, and Juiced. Slice each in halves…Saving one half for Salad)
• 3-4 Cloves Garlic (Smashed)
• 1 Bunch Italian Flat leaf Parsley (Take Leafs Only)
• 1 Cup Extra Virgin Olive Oil
• 1 Tsp/Small Splash of White Wine or White Balsamic Vinegar
• S & P to Taste 

Salad Ingredients:

• 16 oz Baby Beets-Steamed and Peeled, Then Sliced
• 1 Sm Pkg Pea Sprouts, 1 Pkg Mache-aka Lambs Lettuce (if not available…2 Pkgs Micro Greens )
• Approx 10 small Artichoke Hearts (Not Marinated, can be canned or jarred or frozen)
• 1 Sm Pkg Grape or Heirloom cherry Tomatoes (sliced in Halves)
• 1 Can Hearts of Psalm (3/4 of Psalm cut in slices)
• ½ Blood Orange Pulp/Sections (Left over from Dressing)
• 2 oz Plain Goat Cheese (or Goat Cheese of your choice) Crumbled 

Blood Orange Gremolata Vinaigrette Prep:

1. Grate/Zest Both Blood Oranges and set Zest aside. Juice 1 1/2 of the Oranges.
2. Take Garlic and Smash, then chop roughly
3. Take Parsley Leaves and chop roughly
4. Add Blood Orange Zest, Garlic and Parsley and chop all ingredients together, finely. This becomes the Gremolata.

BTW-You can do Steps 2-4 in a food processor or blender. Just remember, ‘pulse’ until fine.

1. Add Gremolata to a Bowl or Jar.
2. For Jar, add Blood Orange Juice, Olive Oil, White Vinegar, S & P, close cap and shake vigorously.
3. For Bowl, add Blood Orange Juice, Olive Oil, White Vinegar, S & P and with a whisk, mix vigorously and place in Fridge for approximately 2 hours. 

For Salad Prep…This is the easy part. There really is no order to placing the ingredients.
Just place the following in a large salad bowl:

• Beets
• Mache or Micro Greens
• Artichoke Hearts
• Tomatoes
• Hearts of Psalm
• Blood Orange Pulp/Sections
• Crumbled Goat Cheese 

Finally, when ready to serve, add Blood Orange Gremolata Vinaigrette to desired taste, but only add minutes prior to serving or salad will wilt. Tip: The dressing goes along way and you don’t need as much as you think. When adding Vinaigrette, use a little at first and mix with clean hands. You definitely want to be delicate when dressing all the salad.

HAPPY EARTH DAY EVERYONE!!!!

Hankerin’ for junk food?

I don’t know about anyone else out there, but I LOVE potato chips. I hadn’t thought about making them from scratch for a long, long time, until I recently made a huge batch of Gnocchi and had 2 russet potatoes left.

So the end result was that I did make a batch of homemade potato chips. And folks, these taste so much better than ANY Store bought brand. Yes, these just happen to be plain, but you can do so much with these, just like any other potato recipe.

• For a cheesy touch, while hot, sprinkle some parm cheese
• For an herbal touch, chop up some fresh rosemary and sprinkle on top
• Use Sea Salt for seasoning, some black pepper, paprika or cayenne pepper for heat.
• Use all combinations above…the ideas are limitless! And you better believe these are much healthier and tastier than the store bought brands.

Cucumber Cravings

I was watching the food network-Iron Chef (repeat) with Bobby Flay and Morimoto the other day. Flay created some dish, can’t remember the main ingredient, but he did something with Cucumber that got me thinking...

Flay’s soux chef had cut the cucumber into a noodle style and mixed it with sherry vinaigrette. Sounded so yummy, so I came up with my own version.

 

Cucumber Noodle Salad

Approx 2 Servings

Special Equipment: Mandoline with a thin Julienne blade.

• 1 Large Cucumber
• Half Pint Cherry Tomatoes quartered
• Few Sprigs of Tarragon roughly chopped
• About 10 Leaves of Mint roughly chopped
• 1/4 lbs or less of Feta Cheese
• Juice of 1 Lemon
• 2-3 Tbls of Extra Virgin Olive Oil
• S&P to Taste

Preparation Instructions:

• Use your Mandoline with a the Julienne blade to cut the cucumber into long noodles.
• Add Cucumber to a bowl with chopped herbs and tomatoes, mix gently with your hands.
• Place mixture on plate or in a Bowl. Sprinkle Feta Cheese over salad mixture, then add S & P. For each serving, drizzle extra virgin olive oil and squeeze the juice of 1/2 lemon over the salad.