Chicken, Carrot, and Bok Choy Coconut Curry

This recipe came about when I wanted to use a bunch of fresh, young carrots that I picked up at the farmers’ market. It goes together quickly, uses easy-to-find ingredients, and it’s loaded with vitamins, minerals, and crunch. Depending on the chiles you use, this can be made hot or mild. Give this recipe a try when you have limited cooking time but want to create something healthy.


Chicken, Carrot, and Bok Choy Coconut Curry

1 T. coconut oil
2 chicken breasts, cut into bite-sized pieces
1 bunch young carrots, sliced into thin rounds
1-3 chiles, chopped*
2 cloves garlic, minced
1 15-oz can coconut milk
1 T. freshly grated ginger
1 T. coriander seeds, toasted and ground
1 t. cumin seeds, toasted and ground
2 t. coarsely ground black pepper
1 bunch bok choy, chopped
Sea salt to taste
Sesame oil

Heat the coconut oil over high heat in a large pan. Once it has melted, add the chicken pieces and begin to cook, stirring occasionally. When the chicken pieces are barely showing any pink, add the carrots and chiles. Keep stirring until no more pink shows in the chicken.

Next, add the coconut milk, ginger, coriander, cumin, and black pepper. Reduce heat to medium-low and cook for 8-12 minutes, stirring occasionally, until the chicken is cooked through and the carrots have lost their crunch but are still firm.

Add the bok choy. Cover and cook until the green tops are barely wilted. Add sea salt to taste and blend, then serve over cooked rice with a drizzle of sesame oil.


* You can make this as mild or as hot as you prefer. If you like it mild, use chiles such as cubanelles or poblanos; if you prefer hot, use a cayenne, Serrano, or even a habanero or scotch bonnet.

Grilled Bluefish with Poblano Cream

Farmers’ Market season is upon us here in New England, and in addition to the stunning selection of fresh fruits and veggies, many markets also sell meats, eggs, and seafood.

Red's Best package with QR Code

During my recent trip to the Dewey Square Farmers’ Market, I discovered Red’s Best Seafood, a local company that specializes in locally caught sustainable seafood. The company prides itself on its transparency, placing QR codes on its products that tell the consumer who caught the fish and where and how it was caught. Red’s commitment to traceability is especially relevant here in Boston after the Boston Globe's 2011 exposé on the rampant mislabeling of seafood in area restaurants.

I picked up a pound of bluefish, a popular game fish in New England. Bluefish are found throughout the Atlantic. Their strong, oily flavor may be too “fishy” for some people, but seafood lovers appreciate its versatility. Bluefish is most often smoked and made into a popular dip, but it is also great on the grill, as its oiliness keeps it moist.

I prepared my bluefish with a flavorful poblano cream sauce and served it with crispy fried green tomatoes. Try this if you buy or catch bluefish!


Grilled Bluefish with Poblano Cream

2 poblano chiles, roasted and chopped*
1/3 c. aged sherry
2 T. olive oil
Pinch salt
Dash cayenne pepper (optional)
1 lb. bluefish fillet
2 T. sour cream

Preheat your grill or broiler. In the meantime, blend the roasted poblanos, aged sherry, olive oil, salt, and cayenne pepper (if using) together in a blender or food processor.

Spread 1-2 tablespoons of the poblano blend on the bluefish. Set it aside for 10-15 minutes to let the fish absorb the flavors, then grill or broil for 10-12 minutes, or until the fish is fully cooked.

While the fish is cooking, add the sour cream to the poblano mixture and blend again in the blender or food processor. Serve this song along with the grilled fish.


* To roast poblano peppers, remove the stems and cut them in half. Place them cut-side down on a foil-lined baking sheet and broil until the skins are blistered and blackened. Remove from the broiler, and when the peppers are cool enough to touch, remove the charred skin.

 

Soba Noodles with Thai Pesto

After picking up a bunch of Thai basil in Chinatown for a recipe that only required a few leaves, I needed to come up with something to do with the rest of the bunch. “Why not make pesto with a Thai twist?” I thought. I threw my experiment in the blender and was happy with the result, and my first instinct was to add the Thai pesto to cold Asian noodles, which is what I did in the recipe below.

While the noodle dish is excellent, you can also use Thai pesto on stir-fried or grilled vegetables, meats, and seafood, and thinned with a bit of sesame oil and rice vinegar, it would make an excellent dressing for Asian greens.

Soba Noodles with Thai Pesto

12 oz. buckwheat soba noodles
1 T. coconut oil
Splash sesame oil
½ c. Thai pesto (see recipe below)
1 cup cooked shelled edamame
Handful shredded cabbage

Cook the noodles in boiling water according to package instructions. Drain and place in a large mixing bowl with the coconut oil, sesame oil, Thai pesto, edamame, and cabbage. Toss until the noodles are coated with the pesto and the oil. Place the bowl in your refrigerator. Serve cold, garnishing with extra basil or sesame seeds if desired.


Thai Pesto

¼ c. peanuts, coarsely chopped
Leaves from 1 large bunch Thai basil
Leaves from 1 small bunch mint
2-3 Thai or Serrano chiles (use as many or as few as you’d like)
1 t. grated ginger
1 T. soy sauce
1 T. sesame oil
¼ c. canola oil (plus more if needed)

Place all ingredients in a blender or food processor. Blend until it forms a thick, smooth paste, adding more oil if necessary. Store in an airtight container for up to two weeks.

* Nutritional info: serves 4. 391 calories, 45 g fat, 67 g carbohydrates, 24 g protein.

Curry Crusted Swordfish With Vegetables and Sriracha Cream

This is the first actual meal that I cooked from scratch in my new kitchen! There’s not much to it – if you can slice, you can cook this dinner. This dish goes together in no time, and the combination of hot jalapeno, bold spices, and cool cucumber is surprisingly refreshing!


Curry Crusted Swordfish with Vegetables and Sriracha Cream

For the spice crust
Pinch kosher salt
1 t. / 5 g coriander
1 t. / 5 g cumin
1 t. / 5 g mustard seed
½ t. / 2.5 g kala jeera*
½ t. / 2.5 g turmeric powder
½ t. / 2.5 g coarsely ground black pepper

16 oz / 455 g swordfish, tuna, or other firm-fleshed fish steaks
2 roma tomatoes, chopped
1 large cucumber, quartered lengthwise and thinly sliced
2-3 jalapeno chiles, chopped

For the sriracha cream
4 T. / 60 g sour cream
1 T. / 15 g sriracha
2 t. / 5 mL mild vinegar (white wine vinegar is a good choice)
2 c. / 450 g cooked rice

 

 

toasting the spices

First, toast the salt, coriander, cumin, mustard seed, and kala jeera in a frying pan until they become fragrant, approximately 3-4 minutes. Place them in a mortar and pestle along with the turmeric and black pepper. Grind coarsely. Rub the spice mixture into the swordfish, set aside.

Preheat your broiler. Line a baking dish with foil, then add the tomato, cucumber, and jalapeno in a single layer. Place the spice-crusted swordfish on top of the veggie layer, and broil for 12-15 minutes, or until the fish is cooked through.

While the fish and vegetables are cooking, make the sriracha cream by whisking together the sour cream, sriracha, and vinegar. If the mixture seems too thick, add a few drops of water to the sauce until it is thin enough to drizzle.

Take the fish and vegetables from the oven; let rest for 3-5 minutes. In the meantime, divide the rice among four individual plates. After the fish has rested, divide the fish and vegetables into four equal portions, serve atop the cooked rice. To finish, drizzle with the sriracha cream.

* Also known as black cumin – if you cannot find kala jeera, you can order it online from Penzey’s.

Nutritional info: serves four. 317 calories, 9 g fat, 29 g carbohydrates, 25 g protein.

Restaurant Replica Recipe: Gourmet Dumpling House’s Beef with Longhorn Peppers

Longhorn Peppers

Readers, I must apologize for not posting much lately. Before my vacation, I found out that I needed to search for another apartment, so I spent the greater part of July seeing dozens of apartments, subsisting on Chinatown takeaway and frozen toaster waffles. Now that I know where I’ll be living in September, I’m back in the swing of actually cooking meals for myself, but I still find myself craving certain dishes that I fell in love with during my “no time to cook” period. One of those is Gourmet Dumpling House’s Beef with Longhorn Peppers! This is not their exact recipe, but I did my best to duplicate it. I found longhorn peppers at C-Mart in Chinatown, but if you cannot find these, you can substitute poblanos. Try this if you’re looking for something quick and easy!


Gourmet Dumpling House’s Beef with Longhorn Peppers

1 T. toasted sesame oil
1 lb. top round steak, sliced into thin strips
8 long horn peppers
1 T. garlic and ginger paste*
2 T. soy sauce
2 green onions, sliced
Cooked rice, to serve

Heat a large frying pan or wok over high heat. Add the sesame oil, shake the pan to coat. Add the steak, peppers, and garlic and ginger paste. Stir-fry until the beef is cooked through. Finally, add the soy sauce and green onions, stir fry for about 30 seconds until well-blended. Serve over cooked rice.

* Garlic and ginger paste can be found in most Indian or Asian markets
Nutritional information: Serves four. 355 calories, 7.9 g fat, 42.4 g. carbohydrates, 28.5 g protein.

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Creamed Callaloo with Jerk-Seasoned Chicken

This summer, the local farmers’ harvests have been good to me. I’ve picked up early season green tomatoes, some fantastic golden raspberries, fresh garlic, rainbow carrots, and a bounty of other goodies, and to my surprise, one of the vendors was once again selling Callaloo, a green leafy vegetable that grows in tropical climates and is popular in Caribbean cooking, especially when made into a hearty stew bearing the same name (click here for my Callaloo recipe).

The actual species that gives us Callaloo leaves is the amaranth plant, a powerhouse whose seeds nutrient-packed, gluten-free seeds are cooked like grains. Back to the leaves—Callaloo leaves are full of vitamins A and C, and they taste like milder spinach.



Creamed Callaloo with Jerk-Seasoned Chicken

Callaloo leaves

1 T. / 15 mL coconut oil
1 t. / 4 g grains of paradise (also known as melegueta pepper)
1 large brown onion, sliced
1 serrano chile, minced
1 bunch callaloo leaves, chopped and rinsed
1 c. / 230 mL coconut milk
Juice of 1 lime
Salt and pepper to taste
Cooked rice, to serve
Grilled Jerk-Seasoned Chicken, to serve (recipe below)

Heat the coconut oil over medium heat in a large, heavy-bottomed pot. Add the grains of paradise, onion, and Serrano chile. Cook for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the callaloo leaves and a splash of water. Stir, then cover and reduce heat to low. Cook until the leaves have begun to wilt.

Add the coconut milk, lime juice, salt and pepper. Cook, stirring frequently, until heated through. Spoon over cooked rice and serve alongside Grilled Jerk-Seasoned Chicken



Grilled Jerk-Seasoned Chicken

20 allspice berries, ground
½ t. / 3 g grains of paradise (also known as melegueta pepper)
1 t. / 4.5 g. ground ginger
2 t. / 9 g cayenne pepper
2 t. / 9 g garlic powder
2 t. / 9 g dried thyme
2 t. / 9 g salt
Approx. 2 lbs. / 1 kg chicken breast tenders, pounded ultra-thin

Combine all ingredients except the chicken. Blend well, then rub the spice mixture into the chicken. Grill over medium heat, approximately 2 minutes per side. Serve with Creamed Callaloo.

Nutritional info: serves six.  425 calories, 14 g fat, 34.5 g carbohydrates, 39 g protein.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

This is yet another recipe that found its way into my repertoire after a trip to the Copley Square Farmers Market. If you're looking for a dish with bright, fresh flavors and tons of crunch, give this one a try. This recipe goes together in a snap (pun intended...), and it's as easy as brewing a cup of tea.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

2-3 pounds / 1 kg. favas in pods, shelled and peeled*
8 oz. / 250 g. sugar snap peas
2 T. / 30 mL Olive Oil
1 t. / 10 mL chile-infused vinegar**
1/2 t./ 2.5 g. ground coriander seed
1 T. / 15 g. grated pecorino romano
ground pepper to taste.

Bring a large pot of salted water to a boil. Add the peeled favas; blanch for 30 seconds, then remove from the water using a fine-meshed sieve to fish them out of the water - don't pour out the water (you'll use the water in the next step to blanch the sugar snap peas). Once the favas are removed, rinse them with cold water and add them to a large container with a lid.

Next, add the sugar snap peas to the boiling water. Blanch these for 1-2 minutes (no more than 2); then drain. Rinse the sugar snap peas under cold water, then add them to the container along with the favas.

Add the olive oil, vinegar, and coriander seed to the container with the favas and sugar snap peas. Toss to coat, then chill in refrigerator for at least one hour.

Just before serving, toss in the pecorino romano and ground pepper. No need to add salt - pecorino romano is naturally salty!


* For instructions on preparing favas, click here.
** If you do not have chile-infused vinegar, simply use 1 t./ 10 mL red wine vinegar and add a dash of cayenne pepper.

Nutritional information: serves four as a side dish. 163 calories, 9.3 g. fat, 18.5 g. carbohydrates, 7.1 g. protein.

Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

This is the first recipe I created after my recent trip to Boston’s Copley Square Farmers’ Market. I rarely visit farmers’ markets with a recipe in mind; instead, I buy whatever looks best and let the inspiration follow.

When I saw Asian Eggplant at one of the stands, I immediately knew that I wanted to slice it into rounds, coat it with a spice paste, and grill it. Originally, I was going to make the spice paste with Indian flavors, but after asking myself how I could incorporate capers into the dish, I decided to use Spanish flavors in the recipe.

The result? Flavor-packed eggplant with a slightly crisp crust, accompanied by an indulgent dipping sauce. These are ridiculously easy to make and are guaranteed to be a crowd-pleaser; prepare these in advance and grill them up at your next outdoor party!


Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

Coating the eggplant

For the eggplant:
½ t. / 2.5 g cumin seeds, toasted and ground
2 T./ 30 g smoked paprika
½ t. / 2.5 g finely ground black pepper
½ t. / 2.5 g smoked sea salt
1 t. / 4.5 g dried thyme
Dash cayenne
Dash unsweetened cocoa
4 T. / 60 mL dry sherry
1-2 garlic cloves, pressed
1.5 T. / 23 mL olive oil
1 Asian eggplant, sliced into ½” (1cm) rounds

Combine all ingredients except the eggplant in a shallow baking dish until a paste is formed. Dunk each eggplant round into the spice paste, coating both cut sides of the eggplant. Set aside on a wire rack for 20-30 minutes. 

Next, grill over hot coals for 1-2 minutes per side, or until the paste begins to brown and char a bit on the outside. Alternatively, if you are using your oven’s broiler, line a baking sheet with foil and place the wire rack on top of the foil. Broil about 5 minutes on the first side, turn, and grill for 2-3 minutes on the second side.

Serve piping hot with Sherry and Caper Dipping Sauce.


Nutritional information (eggplant only): serves two. 140 calories, 7 g. fat, 11.6 g. carbohydrates, 2.2 g. protein.


For the dipping sauce:
1 T. / 15 g capers, minced
1 small garlic clove, pressed
2 T. / 30 mL olive oil
1 T. / 15 mL dry sherry

Whisk all ingredients together until completely blended. Place in a dip bowl and serve alongside Grilled Eggplant Medallions.

Nutritional information (dipping sauce only): serves two. 325 calories, 36 g. fat, 0.2 g. carbohydrates, 0.1 g. protein.

Blackened Grouper with Tequila Sunrise Slaw

I’ve been back from Florida for over a week, but apparently no one told my tastebuds. Each day since I’ve been back has been filled with citrus fruits, Island-inspired seafood recipes, and a few lovely Cuban-style black bean dishes. When I opened Mercato del Mare’s newsletter on Friday and saw that they had fresh Florida grouper for sale, I began to truly believe that while my brain belongs in Boston, my stomach belongs in Key West.

I wanted to serve something crunchy and cool with a little bit of a kick alongside the grouper, which I immediately knew I’d serve blackened. I’m still a little hazy on how my idea evolved and how I ended up inspired to make a slaw based on the tequila sunrise, a classic cocktail made with tequila, orange juice, and grenadine, a dark red syrup made from pomegranates or black currants. However I landed here, I sure am glad I did—this dish worked so well that it may be my signature summer dish going forward!


Blackened Grouper with Tequila Sunrise Slaw

For the Slaw:
1 large orange- zest in thin strips, segments diced
1 small jicama, grated with the large holes of a box grater
1 fresno chile, minced
1 jalapeno, minced
1 green onion, sliced
½ t. / 3 g dried chipotle flakes
2 T. / 30 mL tequila
2T. / 30 g pure pomegranate juice
1 T. / 15 mL olive oil
Salt and pepper to taste

For the Grouper:
6  2.5 oz. / 70 g portions grouper fillet
olive oil
Cajun seasoning

First, prepare the slaw by mixing all the ingredients in a large bowl. Cover and refrigerate for at least one hour.

Now, prepare the grouper. Heat a large cast-iron frying pan over the highest heat. It is hot enough when a drop of water dances across the surface rather than sizzling. Brush each grouper portion with olive oil, then coat in Cajun seasoning. Add the grouper to the hot frying pan and cook for about 1-2 minutes per side, or until the coating starts to turn black. Note, this process will create smoke – if you don’t want to deal with your smoke alarms, make sure to have your windows open and air circulating.

Divide the slaw into six portions and place on small plates, then place a portion of blackened grouper on top of the slaw on each plate.

Nutritional information: serves 6. 144 calories, 4 g fat, 10 g carbohydrates, 16 g protein.

Chickpea and Rice Salad with Lime Pickle

“If you marry him, you’ll live on pickles and rice!” So goes the admonition of Indian fathers in many of the curry-flavored versions of the familiar Gatsby-esque Rich Girl/Poor Boy love story. Thanks to a Groupon for Shalimar, an Indian market in Cambridge, MA, I was able to try these famed pickles, and frankly, I don’t understand why living on pickles and rice is a bad thing!

Lime pickle is made throughout India and in other Southeast Asian countries as well. Recipes often vary from region to region - some versions use sesame oil, others use castor or peanut oil. The spice blends also vary. Once blended, the pickle mix is set aside for at least two weeks, and then it is ready to be used as a condiment or a punchy seasoning, as I’ve done in the recipe below.

If you do not have a reputable Indian grocery in your area, jars of lime pickle can be purchased online via Amazon.


Chickpea and Rice Salad with Lime Pickle

2 ears fresh corn, kernels removed
½ c. / 115g. lime pickle
2 16oz / 439g cans chickpeas, drained
1 8.5oz / 240g can Le Sueur peas, drained
1 large tomato, chopped
½ t / 2g brown mustard seeds
½ t / 2g yellow mustard seeds
½ t / 2g ground cumin
2t. / 10mL malt vinegar
3 c. steamed basmati rice
Handful chopped cilantro
Salt and pepper to taste

First, prepare the corn by microwaving the fresh corn kernels for one minute. Alternatively, heat them in a pan with a splash of water, cook them for a minute or two, then drain. Set aside.

If the lime chunks in your lime pickle are large, use a sharp knife and chop them into small bits.

Now, combine the corn, the lime pickle, and all remaining ingredients in a large bowl. Stir until blended well. Cover with plastic film and chill in the refrigerator for at least two hours. Serve cold, or serve hot with a dollop of plain yogurt or sour cream.

* Usually, I post at least one photo with my recipes.  Unfortunately, I forgot to take a picture of this one before I ate all the leftovers.  OOPS!

Nutrition information: serves 6. 488 calories, 7.7g fat, 59.6g carbohydrates, 15.3g protein

Chicken with Crunchy Veggies and Thai Flavors

This is yet another one of my recipes that wasn’t necessarily inspired, but came together when I said, “I’m hungry!” Thinking of what I could cook, I realized that I rarely cook chicken. I eat a lot of seafood, pork, beef, and vegetarian dishes, but I don’t do chicken too often. Why not? No conscious reason. I like chicken, but since starting this blog, I’ve leaned towards recipes with stronger flavors and uncommon ingredients.

When I do cook chicken, I buy organic, free-range, air-chilled chicken. Organic and free-range chicken is better for your body, the environment, and the chickens themselves. If you’ve never heard of air-chilled chicken, seek it out¾while normal chickens are dunked in an ice water bath to lower their temperature after slaughter and processing, air-chilled chickens are sent through several courses of cold air. This significantly lowers the risk of bacterial contamination (one infected chicken in an ice water bath can contaminate an entire lot), but it is also more economical - chickens given ice baths absorb water, and the consumer ends up paying for water. When chickens are air-chilled, you're not paying for anything but chicken. Air-chilled poultry costs a little more than conventional chicken, but I think it’s worth it to pay a slightly higher price for clean, unadulterated chicken.

Chicken pairs with pretty much everything, as does rice. But plain chicken and plain rice isn’t very exciting; I wanted to spice it up a bit. When you add in bold flavors, a little meat goes a long way, so if you’re looking to cut down on meat consumption, crunchy vegetables and Thai-inspired flavorings provide flavor and textural contrasts to the rather neutral chicken and jasmine rice. Even better, this recipe couldn’t be easier!



Chicken with Crunchy Veggies and Thai Flavors

1 T. coconut oil
8 oz. Boneless skinless chicken breasts, chopped into bite-sized pieces
1 lb. Green beans, cut into 1” lengths
1-2 cloves garlic, crushed
1 t. grated fresh ginger
2 T. low sodium soy sauce
2 T. fish sauce
2 T. Boston Olive Oil Company’s lemongrass & mint white balsamic vinegar
1 cucumber, seeded and chopped
1 large tomato, seeded and chopped
2 Serrano chiles, minced
2 fresno chiles or red jalapenos, minced
3 green onions, sliced into rings
Handful chiffonade-cut basil
1 T. toasted sesame oil

Coked rice, to serve
Extra basil, to garnish
A few very thin slices Serrano chile, to garnish


In a large metal pan or wok, heat the coconut oil over high heat until it becomes fluid. Add the chicken pieces and brown for 3-4 minutes, stirring constantly.

Reduce heat to medium. Add the green beans, garlic, ginger, soy sauce, fish sauce, and lemongrass & mint vinegar. Cook for 5-7 minutes, continuing to stir constantly. Next, add the cucumber, tomato, Serrano chile, and fresno chile. Continue to stir constantly, and cook for an additional 5 minutes, or until the green beans are no longer raw tasting but still retain their crunch.

Finally, add the green onions, basil, and sesame oil. Stir until blended, then spoon over cooked rice. Garnish with basil sprigs and thin slices of serrano chile. 

Coppa (Boston, MA) - Restaurant Review, Restaurant Replica Recipe

Last week, I entered a new decade. Goodbye, 20’s, you were pretty damn fun; helloooo, 30 - I have a feeling you’re gonna be just as fun! Although I definitely had a brief freak-out over my old age, the fear didn’t last long. I refuse to believe that my ability to enjoy life is determined by the amount of time I’ve spent on this planet. As long as I can read good books, watch hockey, surround myself with interesting people, and eat good food, the next 70+ years are going to be just as awesome as the first 30.

Speaking of good food, I used my big ol’ birthday as a good excuse to finally try a restaurant that I’ve wanted to try for, oh, two years. A few friends and I gathered at Coppa, a popular, well-known restaurant in Boston’s South End that specializes in Italian-inspired small plates, unique salumi and variety meats. Knowing Coppa’s popularity, I made a reservation about a week in advance. Thank God, because the place is much smaller than I expected! Reservations are a wise choice - the bar area is pretty small, and it‘s likely to be packed because this place is friggin’ awesome.

I started the night with a cocktail, as one should on her 30th birthday. After a painstaking decision making process, I chose the Fumo sull’Acqua (Mezcal, citrus, and chili syrup). I found a new favorite “away” cocktail (as opposed to the Godfathers and dirty martinis I like to mix up at home). Smoky, slightly sweet, mildly spicy, and totally delicious - I could drink these every day.

While each of us ordered an individual entrée, we split several small plates, including arancini, duck prosciutto, and bruschetta con ricotta (crostini with sheep’s milk ricotta and hen of the woods mushrooms). Although the duck prosciutto was phenomenal (the stuff literally melts in your mouth), the dish that we all raved about for the rest of the evening was the bruschetta. The four of us split one small slice of bruschetta, yet it was so rich that we agreed that a larger portion would have been too much.

My individual dishes were the Panino di Riccio di Mare (sea urchin and salami panino with mustard seeds) and the Orecchiette con Trippa (house made orechiette pasta with tripe, beef tongue, pork belly, chick peas and parmesan). If you’re into sea urchin, this mini-panini is to die for!!! Coppa does NOT skimp on the sea urchin in this dish - pieces were literally seeping out of the sides with every bite I took, so I had to eat carefully. It is small, but like the other dishes we sampled, it was so rich that large portions are unnecessary.

The orechiette was good, but I am a tripe lover and I would have been happier with the dish if it had contained more tripe. However, it was still delicious - the pasta was done just right, and the tomato sauce was very light and subtle, as to not overpower the other flavors.

By the end of the evening when our waitress asked us if we were interested in dessert, I didn’t think I could do it (plus, I was wearing a very tiny Free People sweater that revealed my entire midriff¾ I wouldn’t have been able to pull off the look if I’d been full and bloated!). However, being my birthday, our server brought me a complimentary dish of their honey-walnut gelato, topped with a lit birthday candle. As if the food wasn’t enough to encourage me to return to Coppa, touches like this stick in customers’ minds and can be the nudge that will elevate a restaurant from “great” to “favorite.” And the gelato?!? One bite, and I was mentally kicking my own ass for not ordering it in the first place!!! It wasn’t overly sweet, and you could definitely taste the honey. This is one of the most perfect desserts I’ve ever had, and I’m not even a dessert person.

Overall, Coppa is now one of my favorite dining spots in Boston. It’s one of those places with a menu so unique that you’ll want to make sure you try everything on it at least once. Just like a carefully assembled All-Star team, there is no weak link in Coppa’s lineup.

Because age has done nothing to diminish my curiosity, I stopped by Whole Foods and picked up the ingredients I thought I’d need to try and duplicate Coppa’s Bruschetta con Ricotta. Of course, when I say “duplicate,” I really mean “replicate as closely as I can, then tweak it a bit to personalize it.” One characteristic of Coppa’s ricotta topping sparked my curiosity¾while the flavor of the hen of the woods mushrooms stood out, I don’t recall biting into any mushroom bits. Were the mushrooms pureed? Possibly, but I suspected that the chefs pulverized dried mushrooms and folded the powder into the ricotta. So that’s the technique I used. I wouldn’t know where to buy hen of the woods mushrooms if my life depended on it, so I relied on the dried porcinis and shiitakes in my pantry. Using my spice grinder, I buzzed them into a fine powder. Needing my own touch, I decided to add a bit of Spanish flavor with a splash of dry sherry, some fresh thyme, and smoked paprika. Also, I used regular cow’s milk ricotta rather than sheep’s milk ricotta.

This recipe’s concept is the same as Coppa’s, and the flavor is similar, but the finishing touches differ. If you can’t make it to Coppa, make this recipe!



Brushchetta con Ricotta with Thyme

8 dried shiitake mushrooms
4 dried porcini mushrooms
2 T. melted butter
16 oz. Whole milk ricotta
2 t. dry sherry
2 t. fresh thyme
1 t. olive oil
2 t. white truffle oil
pinch kosher salt

Toasted baguette slices
Several thyme leaves, to garnish
Pinch smoked paprika, to garnish

Using a mortar and pestle, spice grinder or coffee grinder, pulverize the dried shiitake and porcini mushrooms to form a powder.

In a deep mixing bowl, combine the mushroom powder and the melted butter. Mix well. Next, add all the remaining ingredients except for the baguette slices and garnishes. Using an electric mixer, beat well until the ingredients are all fully incorporated into the mixture and the mixture is nice and fluffy.

Spread a heaping spoonful of the ricotta mushroom mixture onto each toasted baguette slice. Top with a few fresh thyme leaves, and then sprinkle with a tiny pinch of paprika.

VARIATION: Instead of using the whipped ricotta as a topping for crostini, use it to sauce pasta. Simply use the recipe above to sauce 16oz. of dry pasta, adding about a teaspoon of salt, an extra dash or two of smoked paprika, and some additional thyme leaves.

Farro Tagliatelle with Zucchini, White Beans, and Pink Peppercorns

For weeks, I've been planning to write a post about what to do with game day leftovers, but instead I’m choosing to be petty―there will be no mention of Sunday's main event. Game or no game, post or no post, I still had to eat last night. Although I was tired and had spent the greater part of the morning battling a hangover, ordering take-out was not an option, as my stomach could not handle any more salty, greasy, fatty food. I decided to suck it up and prepare something quick and light.

What ended up on my plate was an unintentionally vegetarian pasta dish using my favorite brand of farro tagliatelle, lots of garlic and butter, fresh zucchini, canned beans, and flavorful seasonings, including pink peppercorns. Try this recipe when you’re feeling lazy but still craving something nutritious!



Farro Tagliatelle with Zucchini, White Beans, and Pink Peppercorns

white beans and zucchini

12 oz. farro tagliatelle
3 oz. butter
Generous splash olive oil
4 cloves garlic, minced
1 lb. zucchini, quartered lengthwise, then thinly sliced
1 16oz. can small white beans
1 t. dried thyme
½ t. dried oregano
1 t. coarsely ground black pepper
1 T. pink peppercorns
Salt to taste
Sprigs of parsley, for garnish
Shaved or grated pecorino romano, for garnish

Cook the pasta in generously salted water. In the meantime, melt the butter in a large, heavy bottomed pot over medium heat. Once the butter is melted, add the olive oil, then add the minced garlic. Sauté the garlic for a minute or two or until the garlic is fragrant.

Next, add the zucchini to the pot. Cook for 3-5 minutes before adding the beans, thyme, oregano, ground pepper, pink peppercorns, and salt. Cook, stirring frequently, until all the ingredients are heated through.

Once the pasta is cooked, add it to the pot with the beans and the zucchini. Toss it well so that each strand is coated with the butter and oil. If it seems a bit dry, add a small splash of the pasta cooking water and toss it again. Serve on individual plates, garnishing each portion with a sprig of parsley and shaved or grated pecorino romano cheese.

Radicchio Wedge Salad with Curried Blue Cheese Dressing and Campari Raisins

The iceberg wedge salad. Now a common steakhouse and “New American” restaurant menu staple, the iceberg wedge wasn’t always so readily accepted by the hungry public. In fact, yours truly was waiting tables during the iceberg wedge’s rise to popularity, and I recall many a diner shooting me a barbed, “What the hell is this?” or “Um, did someone forget to chop the lettuce? Send it back.” I could feel my tips dwindling. But like hybrid cars, the Internet, and casual Fridays, the iceberg wedge went from shunned to tolerated to embraced. However, as eaters’ palates have become more adventurous, the iceberg wedge is now playing second fiddle to salads that use darker, more exotic greens, innovative dressings, and interesting touches like candied walnuts, pickled shallot, and marketable “superfoods” such as goji berries and pomegranate seeds.

Rather than burn out or fade away, perhaps the wedge salad simply needs a makeover!

Last night, I created a modern twist on the classic wedge salad, using radicchio instead of traditional iceberg lettuce. I originally planned on dressing it in a garlicky aioli, but I decided to at least stay parallel to tradition, so I concocted a runny blue cheese dressing with a punch of curry. The richness of the creamy blue cheese paired delightfully with the warm, bitter radicchio. Still, the plate needed something else, but what? Perhaps something sweet to counter the bitterness of the radicchio and the kick of heat in the curry? Raisins! But I’d have to plump them first; otherwise I’d risk having my plate look like it had been sprinkled with rabbit poo. I didn’t have any open wine, and I feared that whiskey or grappa would be far too strong, so I chose Campari. Campari is an Italian liqueur with a bitter, yet sweet and almost citrusy flavor; it seemed like a logical choice for this dish. I soaked the raising in warmed Campari to speed up the plumping process, and then I sprinkled the raisings on the plate with my radicchio wedge.

The result? Sheer perfection! If your palate is not accustomed to bitter ingredients, you may not appreciate the complexity of this dish, but if you like bold, unique flavors, you’ll surely fall in love with this modern twist on the classic iceberg wedge salad!


Radicchio Wedge Salad with Curried Blue Cheese Dressing and Campari Raisins

For the Campari Raisins:
2 T. raisins
3 T. Campari, warmed but not boiling

For the dressing:
3-4 T. high-quality blue cheese dressing
2 T. olive oil
2 t. Campari (use the liquid left after the raisins have soaked)
2 t. turmeric
1 t. garlic powder
¼ t. cayenne, or to taste
Dash finely ground black pepper

2 heads radicchio, quartered
1 T. olive oil

Soak the raisins in the warmed Campari for at least 20 minutes.

Preheat your oven’s broiler over a low setting, and if you can’t control the setting, simply use the rack farthest away from the heat source. In the meantime, make the dressing by whisking all the ingredients together until they are completely blended. Set aside until ready to use.

Now, it is time to broil the radicchio. Brush each cut surface of the radicchio quarters with the olive oil, lay the curved side on a baking sheet lined with tinfoil, and broil for 5-7 minutes. Do not let the radicchio burn.

Once the radicchio has broiled, place a quarter or two on individual serving plates, drizzle the dressing over the radicchio, and sprinkle each plate with a few raisins. Serve immediately. 

Marinated Salmon with Lemongrass & Mint

I’ve really slacked on posting lately, and I've mentally exhausted every conceivable excuse to sit on my ass and watch the replay of this weekend's NHL All Star Game.  I can't justify going another day without sharing with my readers, so I’ll give you a simple, quick recipe - no backstory, no history, no flowery description, just a wonderful, health-conscious recipe that requires under 10 minutes of prep time. Enjoy!


Marinated Salmon with Lemongrass & Mint

1 lb. wild salmon fillet, skin removed, sliced ¼” thick across the grain
¼ c. thinly sliced red onion
¼ c. Boston Olive Oil Company Lemongrass Mint White Balsamic Vinegar
1 t. coarse kosher salt
1 t. cracked black peppercorns


Combine all the ingredients in a large, nonmetallic bowl with a lid. Secure the lid tightly, shake vigorously, and let marinate for 4-24 hours in the refrigerator, shaking occasionally. Serve cold, either on a dramatic black serving plate, or on a bed of looseleaf lettuce.

If you are not comfortable with the idea of eating uncooked fish, you can lightly steam or lightly broil the fish for an equally delicious dish! 

Ingredient Spotlight - Chanterelle Mushrooms

This is yet another one of those occurrences in which I never intended to create a blog-worthy recipe but ended up doing so. It all started with a basketful of chanterelle mushrooms on display at Whole Foods. Being a mushroom lover and never having cooked chanterelles, I picked one up, placed it in a produce bag, tossed it in my basket, and drifted over to the jicamas and peppers…and then I inched my way back to the chanterelles, putting another large mushroom in the bag. And another. With a shoplifter’s quick hand and shifty eyes scanning the periphery, I loaded up an entire produce bag as if I was trying to get away with wrongdoing. I guess I felt kind of guilty about taking most of the Chanterelles and depriving my fellow shoppers.

Fresh chanterelle

Other wild mushrooms such as morels, black trumpets, and truffles may garner all the accolades, but chanterelles are stars in their own right. When I took the first bite, I was overwhelmed, in a good way. The flavor was not what I expected, and the texture was absolutely delightful. Tasting a chanterelle for the first time was only comparable to meeting that one special person who cements in your mind the reason why it never worked out with any of your past loves and lovers and erases any doubts you had about whether or not you made the right call in holding out for something more congruent.

It’s no surprise that the flavor of a food that grows on the floors of coniferous forests amongst damp and decomposing plant debris would be characterized as “woodsy” or “earthy,” but I cannot think of a better description. The flavor is delicate; chanterelles are neither pungent nor musty. Unlike a porcini or a truffle, a chanterelle would not overpower other flavors in a recipe. When sautéed, chanterelles have a texture similar to slightly past its prime lemon meringue pie filling - delicate, but still firm.

Chanterelles cooking

When I cooked these, I planned on simply sautéing the chanterelles in a ton of butter with some sliced garlic. About two minutes into the cooking process, I splashed a bit of the Pouilly-Fuisse in my wine glass into the pan with the mushrooms, adding a bit more moisture and flavor to the mix. While stirring with one hand and using the other to peruse the ‘net for info on chanterelles via iPhone, I decided to add a few crushed juniper berries to the mix so that the flavor would be reminiscent of the pine forests in which the mushrooms grow. I didn’t stop at juniper berries. All these flavors needed a piquant boost; I achieved this by adding an ever-slight dash of finely ground white pepper, then I added a splash of light cream to fuse the whole dish together. This was definitely not what I had in mind as I was hoarding chanterelles at Whole Foods like a crack fiend, but it turned into a cohesive dish with flavor combinations that seemed like a big “DUH” after the fact. I am not exaggerating when I say that my eyes rolled back in my head with pleasure when I took the first bite. This is one of the best side dishes I’ve ever created. Hell, this is one of the best recipes I’ve created, period. I’m very proud of this one.

As an aside, the entire time that I was eating my ego-inflating chanterelle creation, I couldn’t stop thinking about roast chicken. This dish would pair extremely well with a very subtly seasoned roast chicken. Try this recipe if you can get your hands on fresh chanterelles! 


Chanterelles with Juniper Cream Sauce

2 T. butter
2-3 cloves garlic, sliced
1 lb. Fresh chanterelle mushrooms, sliced
Splash Pouilly-Fuisse, Chardonnay, or other oaked white wine
1/8 t. finely ground white pepper
4-6 juniper berries, crushed with the back of a spoon*
2 T. light cream
Pinch sea salt
Mild paprika, to garnish**

Melt the butter in a large saucepan over medium-low heat. Add the garlic and sauté for a 2-3 minutes, or until the garlic has turned slightly golden. Add the mushrooms, wine, white pepper, and juniper berries. Sauté, stirring gently but frequently, for approximately 10 minutes, or until the mushrooms are no longer firm. Add the cream and sea salt; sauté for a minute or two longer. Serve on individual plates, and garnish with a dash of mild paprika. 

* If you cannot locate juniper berries, simply add a teaspoon or two of gin, or purchase them online. 

** If you have a jar of paprika that has lost its flavor, don’t throw it away - use it as a colorful yet flavorless garnish.

Cavatappi with Roasted Cherry Tomato Sauce

Great tomatoes in January, in Boston. If you're a serious foodie, that sentence probably just made you raise your eyebrows and question my credibility; as well you should have. However, I've been buying these tomatoes for quite some time, and I've never been disappointed in them, even in January.

Grown locally by Backyard Farms, these tomatoes are packed with flavor and rival some tomatoes I've had in August. I probably go through at least one box of their cocktail tomatoes per week, if not two or three. The other day, I got the idea to roast them and make a garlicky tomato sauce, and the idea evolved into this quick, easy, and delicious pasta recipe. Try this one the next time you're able to find good tomatoes!
　

Cavatappi with Roasted Cherry Tomato Sauce

1/2 lb. cavatappi, or other textured short pasta
8 cherry tomatoes, quartered
1/4 c. butter
1 c. dry white wine
1/3 c. tomato paste
1 c. grated pecorino romano
3-4 garlic cloves, minced
generous amount coarsely ground black pepper
salt (if necessary)
handful fresh basil leaves, chiffonade-cut*
additional basil leaves, for garnish

Cook the pasta in heavily salted water. In the meantime, preheat the oven's broiler. Arrange the cherry tomatoes on a foil-lined baking sheet with one cut side down (as shown in picture above). Broil the tomatoes for 7-10 minutes, or until the tomatoes' skins have begun to blister and blacken. Remove from oven and set aside.

chiffonade-cut basil

While the pasta cooks and the tomatoes broil, combine the butter, wine, and tomato paste in a large, heavy-bottomed pot over medium-high heat. Whisk vigorously until the tomato paste has completely broken down and blended with the wine and the butter has melted. Turn heat down to low and add the pecorino, garlic, and pepper (you probably won't need salt; pecorino is a salty cheese. Taste for seasonings and only add salt if absolutely necessary). Continue to whisk until the pecorino has completely melted. Once the pasta is cooked, drain it and add it to the sauce along with the roasted tomatoes and the chiffonade-cut basil leaves. Stir a few times until all the pasta is coated, then serve hot, garnished with fresh basil leaves.
　
* Chiffonade-cut is a technique often used on fresh herbs. To cut basil, stack the leaves on top of each other, roll up lengthwise, and cut into 1/8" strips. By placing the largest leaf on the bottom of the stack, the smaller leaves will be contained in the roll and the leaves will be easier to slice.

Farro Spaghetti with Oyster Mushrooms and Dill

I wish I could say I'd planned this recipe. It lends itself so well to appearing alongside a rough, young Chianti served in jars rather than stemware, an unfinished wooden table with placemats rather than a tablecloth, and slices of a crumbly, aged cheese, consumed outdoors under the warm glow of a descending sun with mandolins and accordions playing somewhere in the distant grape fields...

This is the point where, if my life was a movie, viewers would hear the sound of a record being scratched, followed by silence, and then a slow fade into a shot of the protagonist (a/k/a me) being rudely awakened from a deep slumber. The next sequence would be shots of the protagonist coming home after a long, crappy day in the office, opening her refrigerator, and saying, "What the f*** am I gonna make for dinner tonight?" That, my dear friends, is how this recipe was born. 

The oyster mushrooms and the dill were left over from another recipe, and I had about half a box of farro spaghetti in my pantry. I bought this pasta for my mom and I to share because like us, it comes from Italy's Abruzzo region. Those three things, blended with rich, European-style butter, turned my recipe rejects into a dish that didn't look or taste at all accidental. I'm very pleased with this recipe, and if you're looking for something quick and easy, this would be a great recipe to try. 

A brief word about the ingredients - farro is a type of wheat that is commonly used in Italy and has recently gained popularity in the U.S., thanks to the whole grain trend. Just like regular wheat, farro can be ground into a flour and made into a wonderful pasta with a slightly nutty flavor. Farro pasta can be found at Italian groceries and specialty shops. If you can't find European butter, which has a higher butterfat content than American butter and is therefore much richer in flavor, you can substitute regular American butter. As a butter lover (OK, addict), I prefer the Euro stuff.

I hope you try this recipe!



Farro Spaghetti with Oyster Mushrooms and Dill

1 lb. farro spaghetti
2 T. European-style butter
1 lb. oyster mushrooms
several sprigs fresh dill, chopped
salt
coarsely ground black pepper
peppery olive oil
4 whole dill sprigs, to garnish

Cook the pasta. In the meantime, melt the butter over medium heat in a large frying pan. Add the mushrooms and saute for 5-7 minutes or until they've turned golden brown, adding the chopped dill during the last minute of cooking. You may have to do this in batches, depending on the size of your pan―the mushrooms should not be crowded.

Drain the pasta, and immediately add the pasta to the pan containing the mushrooms. Divide the pasta equally among four serving plates, topping each with a portion of the sauteed mushrooms. Add a pinch of salt and a few generous grinds of coarsely ground black pepper, finish with a few drops of peppery olive oil, and garnish each with a whole sprig of fresh dill.

The Tale of Pita Rabbit

Really, I've got to give myself a pat on the back for the clever title. 

In retrospect, I should have thrown together a cute little side salad of lettuces, French beans, radishes, and parsley - the things that naughty little Peter Rabbit munched on in Mr. MacGregor's garden - but instead, I simply had these rich, delicious pita sandwiches with a glass of slightly chilled Chardonnay.  Mr. MacGregor, you can keep your lettuces - but if you catch any mischievous rabbits, I'll help Mrs. MacGregor turn them into a delicious treat!

So what made me decide to put rabbit in a pita pocket?  Top Chef!  Rabbit was the ingredient assigned to all the contestants, and as they scrambled to create their dishes, I thought about a creative dish I could make with rabbit, which was difficult, because although I've eaten rabbit, I've never cooked it.  This, ladies and gentlemen, presented a challenge that I gladly accepted.  I decided that I would learn to cook rabbit, and I'd make something creative.  Maybe the composition of the dish was not creative, but I liked the idea of a unique theme - Pita Rabbit, which sounds like a Bostonian speaking the words "Peter Rabbit."  Drumroll, please...

Rabbit isn't one of those things you're likely to find at the mega-mart, so unless you know a hunter (as not many of us city folk do), you have to seek it out at butcher shops or by mail order.  I called several of my tried-and-true butcher shops, and Savenor's was the only one that had any fresh rabbit on hand.  I know that many of the butcher shops in Boston sell rabbit, especially Boston's North End, but not everyone has rabbit in stock at all times, so I'm glad I decided to call in advance.  After all, rabbit isn't a popular meat. 

I took the advice of the butcher at Savenor's, who cautioned me about the presence of tiny pinbones and recommenced cooking the meat "slow and low," which means cooking something for a long time at a low temperature.  I cooked the rabbit with a sauteed shallot in wine, chicken, and lemongrass mint vinegar for about four hours, then I let it cool overnight. 

The next day, I shredded the cooked rabbit meat with my fingers and served it in warmed pitas with traditional Greek/Mediterranean accompaniments.  These sandwiches are packed full of healthy ingredients, yet extremely rich and satisfying.  If you're squeamish about cooking rabbit, feel free to make these with dark meat chicken, but the flavor will not be the same.  The recipe below will fill two whole pita pockets, or four halves.  When all the ingredients are prepared in advance, these make a super-quick, super-easy meal! 


Braised Rabbit

1 T. butter
1 shallot, minced
1/2 - 1 lb. rabbit parts
1/2 c. white wine
1/2 c. chicken broth
splash lemongrass & mint vinegar or juice of 1/2 lemon
pinch each salt and pepper

In a large, heavy bottomed pot, melt the butter over medium-high heat, then add the shallot.  Saute for 3-4 minutes, or until the shallot has softened.  Add the rabbit parts and brown for 5-7 minutes.

Add the wine, chicken broth, vinegar.  Reduce heat to low and cover.  Simmer for at least two hours, longer if possible, checking every 30 minutes or so.  If the liquid is evaporating too quickly, go ahead and add an extra splash of wine throughout the process. 

Once the rabbit has simmered for at least two hours, remove from heat.  Serve as-is or let cool if you're using the meat for Pita Rabbit sandwiches.


Pita Rabbit

2 pita breads, warmed in the oven and cut in half
shredded rabbit or chicken (dark meat)
minced red onion
grated cucumber
chopped mint
seeded & chopped tomato
chopped kalamata olives
crumbled feta cheese
Greek dressing (recipe below)

Fill each pita bread half with your choice of the ingredients listed above. 



Greek Dressing

1 T. plain yogurt
1 large or 2 small garlic cloves, pressed
1 T. chopped fresh mint
1 T. fresh oregano (or 1 t. dried)
1/4 t. ground sumac berries* (optional)
pinch salt
freshly ground black pepper
1/2 c. olive oil
juice of 1 lemon
1/2 t. toasted sesame oil

Whisk the ingredients in a small bowl.  Use to dress pita sandwiches or salads.  Also delicious on steamed veggies, fresh chopped tomatoes, cold pasta or rice, etc.
 

* Sumac is a tart spice commonly used in Middle Eastern and Mediterranean cooking.  If you can't find it at your local market, you can order it from Penzey's.