Nicoise Salad

I AM NOT GOING TO TALK ABOUT THE unrelenting heat wave that has us in its grip. I am not going to talk about living in an older, un-air conditioned home in the mountains. I am not going to talk about my love of summer.

What I will mention is that this is the first summer Pritchard Parker is not working in an air conditioned office all day but rather from home. And he is not enjoying it. He does not love summer. Even when he is not saying anything, he is saying plenty, if you know what I mean. The heat will break soon and he will be back to his usual good humor.

Meanwhile, I have been serving only cold food. If I need to do any cooking at all, like I did here with cooking the beets, potatoes, and eggs, I do it early in the morning before the afternoon sun beats down on our west facing kitchen.

By dinner time, the ingredients for this delicious and satisfying Nicoise salad will be cold and we will dine a little later. I made a simple lemony vinaigrette and chilled that as well.

Nicoise Salad
Washed, torn, and chilled lettuce
Oil packed tuna
Boiled eggs
Sliced Vidalia (or other sweet) onions
New potatoes, simmered until tender
Beets, simmered until tender
Tomato slices
Anchovy fillets
Calamata olives

Lemony Vinaigrette Dressing
2/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Sea salt and freshly ground black pepper to taste

Place lettuce on individual plates. Top with tuna, eggs, onions, potatoes, beets, and tomato. Garnish with anchovies and olives. Drizzle with lemony dressing.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

WE HAVE BEEN ON A BIG STIR-FRY KICK for a few weeks. The frigid weather seems to have cleared out, yet I am afraid to think we are having an early spring this year, It is only February.

Stir-fries are perfect to enjoy during changing seasons--times when it is not cold enough to want a heavy soup or stew, yet not hot enough to want to eat salads for meals. Stir-fry vegetables are light and fresh and the spices of ginger and red pepper are warming.

For this stir-fry, I used onion, red bell pepper, cremini mushrooms, broccoli, Napa cabbage, and bok choi. Other vegetables that work well are snow peas, carrots, green beans, mung bean sprouts, cabbage, scallions, asparagus, zucchini, and spinach. Use a variety of vegetables like I do or stick with one or two--your choice.

I served this stir-fry with Jasmine rice but I have also used brown rice, udon noodles, and soba noodles. One of these days I might try cellophane noodles.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

Sauce:
1/4 cup soy sauce
1/3 cup honey
2 Tbsp. fresh grated ginger
2 - 3 cloves garlic, minced
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 - 1 tsp. red pepper flakes

Stir-Fry
14 ounces extra firm tofu
1/4 cup cornstarch
Oil for frying
8 - 10 cups vegetables of choice, washed and chopped

Rinse and dry the tofu. Wrap in a couple layers of paper towels, place on a plate with another plate on top. Put a couple of cans on the top plate to press the tofu. Set aside while making the sauce and preparing the vegetables.

Whisk together all the sauce ingredients and set aside.

Unwrap the tofu and toss with the cornstarch.

Heat 1/2-inch of oil in a wok or deep skillet over medium heat. Fry the tofu in batches, until brown on all sides. Remove to paper towel lined plate to drain.

Remove all but 1 Tbsp. oil from the wok and turn the heat to medium high. Beginning with the sturdier vegetables, add them to the wok; stir and fry for a couple of minutes. Add the more delicate vegetables, stir and fry for a minute more. Add the tofu and the sauce, continuing to cook for 1 or 2 minutes more.

Remove wok from heat and serve immediately.

Tex-Mex Migas

WHEN THE WEATHER IS CHILLY, GRAY, AND DAMP, I often want to eat something breakfasty. I started using the word, breakfasty, several years ago when I learned it from a little boy who had spent the night with us. Next morning, I asked him if he would rather have eggs or oatmeal. Nope, he wanted something breakfasty. Fruit? No, something breakfasty. I kept offering more and more options and he declined all of them, repeating that he wanted something breakfasty. Finally, I asked him what he considered breakfasty and he replied, "donuts". Apparently he had already spied the Krispy Kreme box I thought was out of sight on top of the refrigerator.

My idea of breakfasty is more on the savory, even spicy side.  Thus, Migas. My husband is never excited when he comes home and sees me making this dish for our supper. And I admit, it is not a show-stopper appearance wise. But he eats it with enthusiasm and growing appreciation and even goes back for seconds.

Migas is scrambled eggs with onions, peppers, leftover tortillas, and cheese. The recipe is very flexible, any kind of peppers can be used, crushed tortilla chips from a bag work fine, any cheese works. Everything is to taste. I like to use corn tortillas, skillet fried until crisp, poblano peppers, and Monterrey jack cheese.

Tex-Mex Migas
1/4 cup mild cooking oil
5 corn tortillas, cut into bite-sized pieces
1 small onion, chopped
2 - 3 poblano peppers, diced
1 tomato, peeled and chopped
8 eggs
2 Tbsp. milk
Salt and pepper to taste
1 cup shredded Monterrey jack cheese

Heat oil in a large skillet over medium-high heat. Toss the tortilla pieces in the hot oil, stirring constantly, for 2 to 3 minutes, until crispy. Remove to paper towels and set aside while you saute the onions and peppers, in the same skillet, for a couple of minutes. Stir in the tomatoes.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Add to the onion mixture along with the tortilla pieces. Gently lift the vegetables and tortillas to let the eggs get evenly distributed.

When the eggs look nearly done, turn off the heat, sprinkle on the cheese and put a lid on it.

When the cheese is melted, serve with salsa, sour cream, avocado slices or guacamole.

Baby Kale and Black-Eyed Peas Salad with Bacon Vinaigrette

EARLIER TODAY, WE HAD A POWER OUTAGE. I have no idea why--the weather is beautiful and perfect.

I thought of the day when Alice was pregnant and needed to have a 3-hour glucose tolerance test. I went along with her to keep her company (and calm; she hates needles) while the time passed. While we were there, the medical office had a power outage. One worker said to another, "Someone must'a hit a pole".  We couldn't stop giggling! And to this day every time we loose electricity, that's what we say. It is what I thought this morning.

Meanwhile, I was working on this post and now I'm back at it. I got this lovely recipe from my Mother. She had enjoyed it at a ladies luncheon and I'm pretty sure the recipe came from Southern Living Magazine.

Baby Kale and Black-Eyed Peas Salad with Bacon Vinaigrette
10 slices thick smoked bacon
1 (16 oz.) package frozen black-eyed peas
3 cups water or broth
1/2 tsp. freshly ground black pepper
2 cloves garlic, smashed
1 spring thyme
1 1/2 tsp. salt, divided
1 cup thinly sliced sweet yellow onion
1/3 cup apple cider vinegar
2 tsp. brown sugar
2 tsp. Dijon mustard
1/4 cup olive oil
1 cup loosely packed fresh parsley leaves
5 oz. baby kale
8 oz. mini sweet peppers, thinly sliced

Preheat oven to 425 degrees. Place bacon in a single layer on a wire rack in a rimmed baking pan. Bake 20 minutes or until crisp,. Reserve 3 Tbsp. plus tsp. drippings.

Stir together peas, water or broth, black pepper, garlic, thyme, 1/2 tsp. salt, and 2 tsp. bacon drippings in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium, and simmer, stirring occasionally, about 20 minutes or until peas are tender. Drain peas and discard thyme and garlic.

Saute onion in remaining 3 Tbsp. hot drippings in a large skillet over medium heat 1 minute. Stir in vinegar, brown sugar, mustard, and 1 tsp. salt. Cook, stirring constantly, 30 seconds or until smooth and slightly thickened. Gradually add oil, stirring constantly. Stir in peas. and cook until thoroughly heated.

Toss together the parsley and kale in a large bowl. Top with peppers and warm peas mixture. Sprinkle with chopped bacon and parsley. Serve immediately.

Homemade Vidalia Onion Rings

FRESH HOMEMADE ONION RINGS seem like such a delicacy at our house, a rare and special pleasure. The arrival of the summer's Vidalia onions are cause for such a celebration.

Ordinarily, I am not fussy about the way others pronounce words. Not even my own name, and you cannot believe the variety of ways people can say, "Rocky". But when it comes to the South's, specifically Vidalia, Georgia's beloved sweet onion, I'm afraid I get a little defensive.

The name, Vidalia, is NOT pronounced vee-doll-eea with the head tilted back ever-so-slightly, chin jutting forward, eyebrows arched while the nostrils flare imperceptibly. The word Vidalia is said like so: VIE-DALE-YA and it is spoken with a smile.

I make a batter, dip the onions, then pan fry them, in a single layer, in shallow peanut oil, in a black iron skillet. Have you ever bitten into an onion ring and the entire onion slice pulls away from the crust? It happens when they are deep fried in oil that is too hot. The outside browns before the onion has a chance to cook. Not these onion rings. The batter adheres well and forms a crispy crust which encases the sweet and tender Vidalia onion slices.

Home Made Vidalia Onion Rings
3 large Vidalia onions
1/2 cup flour
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. baking powder
1 egg, well beaten
1/2 cup milk
Cooking oil for frying

Wash and peel onions and cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, salt, pepper, and baking powder. Whisk together the egg and milk. Add milk mixture to the flour mixture and blend well.

Dip onion rings into the batter and fry in a single layer in shallow, hot oil, in a large skillet. Once golden brown on one side, flip over and continue frying on the second side. Remove to paper towels to drain.

Serve hot.

Buttery Fresh Spinach Risotto

CAN YOU BELIEVE I had never eaten risotto until a couple of weeks ago? A notable lapse in my gustatory experiences and pleasures.  Although absent from any Southern menu I ever read, that is no excuse. I was aware of this beloved dish. . .it just never appealed to me. I thought it looked like mushy, overcooked white rice.

Recently, my husband and I had the pleasure of dining at a supremely delicious Italian restaurant in beautiful downtown Asheville, North Carolina. I ordered one of the specials for the evening which came with risotto as a side. One taste and I was in love! I could barely focus on the entree I was so savoring the risotto. I learned, then and there, that risotto is not soggy rice but rather creamy, al dente rice.

I ate every word I ever said about risotto and made a vow to cook it at home.  I did, and we loved it.  After some research, I decided on a recipe and method graciously provided by Lidia Matticchio Bastianich. And now that I have followed her recipe, precisely, to the best of my ability, I can't wait to try variations--sweet potatoes? Mushrooms? Eggplant?  Stay tuned. . .

Buttery Fresh Spinach Risotto
4 Tbsp. olive oil
2 cups chopped onion
1 tsp. salt, divided, plus more to taste
2 cups Aborio rice
1 cup white wine
6 to 8 cups very hot water (keep hot on stove near the risotto pot)
10 ounces fresh spinach, washed, dried, and sliced into 1/2-inch strips
6 Tbsp. butter, cut into pieces
1/2 cup Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

Put the olive oil, onions, and 1/2 teaspoon salt in a heavy 10-inch saucepan over medium heat. Cook, stirring frequently, until the onions are wilted and starting to color. Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pain. Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.

Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.

When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.

After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat.

Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.

Serve immediately.

Ten Layer Salad with Fresh Ginger Dressing

FOR A RECENT LADIES LUNCH, I was asked to bring a salad. People often ask me to bring the salad because they know I will actually make a nice salad, rather than stopping by the grocery store deli for potato salad, or bringing a bag of lettuce, a box of jaw breaker croutons and a bottle of dressing.



















I knew all the ladies attending the luncheon favored THE seven layer salad. You know the one, right? It has been a staple at picnics forever and consists of lettuce (iceberg), boiled eggs, bacon, cheddar cheese, peas, cucumbers, and tomatoes all layered in a pretty glass bowl. The deal breaker with that salad is what goes on top. I have never seen one that did not have a thick layer of mayonnaise to seal in the fresh ingredients below it.

No. I just have to say no, absolutely not, to a thick layer of mayo on my salad.

I designed this salad after a vegetable juice I had bought, a few days earlier, at the health food store and adored. The flavors were just fantastic together. Of course my juice blend did not include quinoa but I wanted this salad to be substantial so I added it here with great result.

Ten Layer Salad
Quinoa
Scallions
Bok Choy
Cucumber
Pineapple
Parsley
Red Bell Pepper
Celery
Crisp apple plus lemon juice to prevent discoloration
Alfalfa Sprouts

Cook quinoa according to package directions and let cool. Wash all vegetables, including the alfalfa sprouts. Slice the bok choy, cucumber, scallions, and celery. Dice fresh pineapple which was previously peeled and cored, and also dice red bell pepper. Remove large stems from a handful or two of fresh parsley. Peel and dice apple, drizzle with a squeeze of fresh lemon juice, and toss to coat.

Layer ingredients in a pretty clear glass bowl in the order given.

I also made marinated cheese (recipe forthcoming in another post) which can be used as an alternate dressing to make the salad even more substantial.

Extra ingredients can be layered in jars and saved in the refrigerator for several days.



















Fresh Ginger Salad Dressing
1/2 cup salad oil
1/2 cup rice vinegar
1/3 cup honey
1 T. fresh grated ginger
Sea salt and freshly ground black pepper to taste.

Place all ingredients in a jar and shake to blend (or use electric blender)

Place salad layers into a bowl and toss to combine. This really is a terrific combination of flavors.

French Style Miso Onion Soup

THERE ARE FEW THINGS about French Onion Soup.

One of the things is the cheese. How many times have I seen French Onion Soup filled to the brim with oozing and melting cheese stuck all over the outside of the bowl? While it makes a gorgeous and appetizing presentation, it is not an easy thing to eat.

I attempt piercing the barricade of cheese, only to hit a blockade of toast. Once the spoon enters the soup, it has splashed onto the tablecloth and is there a polite way to eat cheese off the outside of a bowl?

I used expensive cheese--Emmental and Parmigiano-Reggiano for my soup and I wanted it on my spoon not wasted on my bowl. While I am ordinarily all for more cheese is better in almost any recipe, I think that restraint is best with this soup. Julia Child, herself, felt that 1/2 cup of cheese was the correct amount for 6 servings. (I do like more than that).

The crouton, a slice of French bread toasted hard so it doesn't disintegrate into the liquid is the correct way to serve this soup. I am not a lazy eater, but I must admit to being rather prissy. So I cut my French bread into cubes to further ease my freedom to enjoy.

Cut a small baguette into bite-sized pieces. Heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium low heat in a heavy skillet until melted. Add a crushed clove of garlic and cook for a minute or two. Remove the garlic and add the bread cubes. Stir frequently until browned and crisp. Leftovers can be used later for delicious salad croutons.

As for the broth: I am not inclined to use meat broth in a recipe that would otherwise be vegetarian. I am trying awfully hard not to go on a tirade about the current trendy use of chicken broth in everything--cream of potato soup, cream of mushroom soup. I recently ordered Spinach Enchiladas in a Mexican restaurant and guess what it tasted like, spinach? cheese? enchilada sauce? No. Chicken! I've heard the old joke about unfamiliar meat which "tastes like chicken", but I have not started wanting my vegetables to taste like it.      Oops, 'scuse me.  

Lets talk miso. If you are not familiar, I hope you will research it and seek it out. It is a wonderfully health giving and flavorful paste. It makes a delicious broth and is what I have used for my soup. Use 2 - 3 tablespoons of dark miso per quart of water as a substitute for beef broth and 3 - 4 tablespoons of light miso per quart for chicken broth in recipes. But don't add the miso until the end of the cooking time as the enzymes will be destroyed by boiling. (More in an upcoming post about miso.)

French Style Miso Onion Soup
2 lbs. sweet onions, thinly sliced
3 Tbs. butter
1 Tbs. olive oil
1 t. sugar or molasses
2 Tbs. flour
1/2 cup white wine or water
6 cups water, divided
3 Tbs. dark miso
A spring or two of fresh thyme
Salt and Pepper to taste, being careful with the salt if using miso and also keep in mind the saltiness of the cheese.
2 - 3 Tbs. mirin or cognac, optional, but highly recommended

Cook onions slowly in melted butter and olive oil, covered, for about 20 minutes. Raise heat to moderate and stir in sugar or molasses to help the onions caramelize. Cook the onions, stirring frequently, for about 45 minutes to an hour. The onions should be an even deep golden brown color.

Stir in flour, cook and stir for about 3 minutes. Stir in wine and deglaze pan. Stir in 5 cups water and simmer, partially covered, for 30 to 40 minutes or more. Dissolve miso into 1 cup of very hot water and then stir into soup. Add the fresh thyme and the cognac, if using. Taste and add salt and freshly ground black pepper to taste.

Ladle soup into serving bowls. Top with croutons and grated Emmental, Swiss, Mozzarella, and/or Parmigiano-Reggiano Cheese. Place under broiler to melt cheese or use a little torch like I did.