Tag Archives | Spring 2011 Recipes


From Claud Mann
Peanut oil, as needed
1 two-ounce package Chinese rice sticks, soaked
1 tablespoon ginger root, grated
1 tablespoon garlic, chopped
1 chile serrano or jalapeño, finely diced
1 cup crushed peanuts
½ cup each finely diced celery
½ cup finely diced yellow onion
½ cup finely diced carrot
2 cups shredded napa cabbage
¼ cup thinly sliced scallions
1 cup cilantro
1 package won ton or spring roll wrappers
1 egg, beaten
For the seasonings:
½ teaspoon chile paste
½ cup coconut milk
1 tablespoon agave or sugar
¼ cup soy sauce
½ cup rice vinegar
1 tablespoon corn starch

Heat a wok or large cast iron skillet over medium-high heatand add 3 tablespoons of peanut oil. Add the ginger, garlic, serrano and slowly stir-fry for about a minute. Add the peanuts, celery, onion and carrot and continue stir-frying until they soften, about two minutes.

Add the cabbage and scallions. Continue cooking 3 to 4 minutes before raising the heat to high, whisking together the seasoning ingredients in a small bowl and adding all at once. Continue cooking and stirring until the mixture thickens, about 3 minutes. Set aside to cool.

Form 2 tablespoons of filling into … Read More

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From Robin Goldstein*

Dukkah is a crumbly nut and spice blend from Egypt. It’s really good on roasted veggies and potatoes but also great sprinkled on soups and in salads. This version is made with pistachios, but you can substitute other nutssuch as hazelnuts or walnuts.

Yields about 1 cup.
½ cup pistachios
¼ cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt

Heat a heavy skillet over high heat, add the pistachios and dry-toast until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each ingredient to cool completely.

Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed, or pulse in a coffee grinder to a coarse consistency.

Do not allow the mixture to become a paste. Store in an airtight container in a cool place for up to 1 month.

* Robin Goldstein is a professional chef. Contact her at 805-284-4264 or playinginthekitchen.com

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Next Night Chicken Tortilla Soup

Leftover roasted chicken shredded into small to medium-size pieces
2 tablespoons organic olive oil
6 organic tomatoes diced
1 medium organic red onion, diced
1 organic jalapeño chile, seeded and minced (optional)
1 organic red bell pepper
8 cups organic chicken broth
2 organic limes
½ bunch organic fresh cilantro, stemmed and chopped
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon pepper
½ cup organic tomatillo salsa* (fresh when tomatillos are in season)
Tortilla chips
Shredded jack or cheddar cheese (preferably from grazing cows like the
cheese sold at farmers’ markets)
Chopped fresh organic cilantro

Shred the chicken and set aside. In a large pot heat the oil, then add tomatoes, onion, bell pepper and chile and cook until soft, about 5 minutes.

Stir in the broth, lime juice, cilantro, cumin, salt and pepper. Bring to a boil, then decrease the heat. Add the chicken and tomatillo salsa and cook for 20 minutes, or until all the flavors marry.

Add additional salt, lime juice and tomatillo salsa to suit your palate.

To serve, ladle the soup into bowls and top with tortilla chips, shredded cheese and cilantro.

*To make your own tomatillo salsa, place 1 pound husked … Read More

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Simple Roast Chicken with Seasonal Vegetables

A whole chicken in my kitchen becomes two dinners and a handful of lunches. I warm the leftover roasted vegetables and toss into a bed of lettuce with some vinaigrette dressing. Nothing is wasted. I have modified the chicken recipe I found online to be water sustainable. The tortilla soup recipe is inspired from the book My Nepenthe, recipes from a restaurant perched on the oceanside cliffs of Big Sur. With or without an ocean view the soup is extraordinary. By stretching the chicken and vegetables over several meals you reduce the water footprint of your food. When available, I choose organic or pesticidefree vegetables. This action minimizes pesticide and synthetic fertilizer runoff. Ask farmers how they utilize rainwater for irrigation and support those who implement water sustainable practices with your dollars.

4–6 servings
1 whole chicken (4–5 pounds) rinsed, preferably a local chicken that lived its life on grass not concrete
3 teaspoons organic olive oil
3 teaspoons sea salt
½ teaspoon pepper
3 pounds seasonal organic vegetables, quartered
¼ cup chopped fresh rosemary or favorite herb from your garden

Preheat oven to 450°.

In a large bowl, add seasonal vegetables, quartered (my favorites are beets, carrots, potatoes and … Read More

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Zucchini Cooked in Basil Oil with Lemon Zest and Parmesan

4 cups organic zucchini, shredded
Sea salt
1 teaspoon organic garlic, finely grated
2 tablespoons organic basil oil (recipe follows)
Freshly ground white pepper
Zest of 1 medium organic lemon
¼ cup organic Parmesan, grated

Shred the zucchini on a largehole grater into a colander. Salt the zucchini, turning it around to distribute the salt. Let it drain for 10 minutes.

Basil oil:
2 cups fresh basil, crushed
1 cup organic olive oil

Place olive oil and basil in a small pan. Heat until you see the first small bubbles rise along the edges of the pot. Remove from heat. Cool, then strain this into a bottle for later use.

Take 2 tablespoons of the basil oil and place in a sauté pan over very low heat, sauté the grated garlic. While the garlic is sautéing, squeeze the water out of the zucchini. When the garlic
is translucent add the squeezed zucchini to the pan and turn the heat up to a medium flame. Cook and stir for 3 to 5 minutes. Add freshly ground pepper. Add lemon zest. Pass Parmesan at the table.

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