Wow factor: Seared Scallops with Asian Slaw

Equally impressive as a starter or main course, quickly seared sea scallops nestled on a colorful, lively slaw. The whole thing is topped with a big-flavored, slightly spicy cilantro sauce. Recipe below.

scallops-asian-slaw

Yeah, life is unfair, but sometimes that works in your favor. Take scallops, for instance. How can something so simple to cook [and in fact, so hard to screw up] be so unfailingly impressive? Maybe it’s their distinctive drumlike shape that is made for presentation. Or the anticipation of their rich, slightly sweet flavor. scallop-shell-bedfordWhatever it is, even knowing that they were most likely just lightly seasoned and sautéed for a couple of minutes on each side [how much easier can things get?] doesn’t lessen their impact.

Scallops are versatile too, a blank canvas if there ever was one. Their mild, meaty flesh takes on flavors beautifully, and they play well with a whole host of cuisines. Here at Blue Kitchen, they’ve been cooked with tarragon and brandy and served over garlicky sautéed spinach. And paired with shiitake and oyster mushrooms to create a romantic Valentine’s Day dinner. Today, they’re taking on the bright Asian flavors of a slaw macerated in rice vinegar and a cilantro sauce that packs just a little bit of heat. Continue reading “Wow factor: Seared Scallops with Asian Slaw”

Five exciting new [to me] food blogs and big little news from an old favorite

Looking for fresh inspiration in the kitchen? You’ll find lots of great ideas at these five blogs. And you’ll find an exciting addition at a perennial favorite.

1. Food in Jars

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My approach to blogging matches my magpie-eye approach to everything. Random cool new things are always catching my attention; as a result, you never know what you’ll find at Blue Kitchen. So I can’t help but admire Marisa’s decidedly focused approach to her blog, Food in Jars. For her, it’s all about canning.

Marisa’s stated goal is to “get as many people excited about canning as is possible.” Her own obsession began with collecting Mason and Ball jars, using them for food storage and just admiring their design and beauty. Finally, she started using them for their intended purpose. In her Philadelphia apartment kitchen, she cans just about every fruit and vegetable imaginable, making jams, jellies, pickles, salsas, sauces and more. You’ll also find tips and tricks as well as jar love and, um, jar porn. Canning food has always seemed a bit daunting to me. But with Marisa’s excellent guidance, I just may have to try my hand at it.

2. Madame Fromage

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Another single-minded Philadelphian, this time dedicated to cheese. Even though she lives in Philadelphia, writer Tenaya [aka Madame Fromage] still considers Continue reading “Five exciting new [to me] food blogs and big little news from an old favorite”

Accidentally vegan: A quick, satisfying lunch of fresh corn, cannellini with tomatoes, rosemary

Ingredients from the garden, the farmers market and the pantry come together for a lunch of fresh corn and Cannellini with Cherry Tomatoes and Rosemary. Recipes below.

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A recent Saturday found us in the kitchen with random produce and the need to be eating lunch right now. Marion had picked up some fresh ears of corn at the farmers market in Daley Plaza downtown, and there was a bowl of freshly picked cherry tomatoes from our yard on the counter. And even though we are decidedly not vegans [as even the most casual Blue Kitchen reader could tell you], a quick vegan lunch seemed just the ticket.

The funny thing is, it wasn’t a conscious decision. Seeing the tomatoes reminded me that I had recently been doing versions of my Tuscan beans, minus the mirepoix, but with tomatoes, either canned or fresh. I knew they’d be delicious with the wonderful yellow and red cherry tomatoes Marion had been getting from our yard this year. For her part, Marion was eager to show off an amazingly simple way to prepare fresh corn, making it so juicy and sweet you didn’t need butter or even salt. The whole lunch came together in under fifteen minutes. And it was only as we sat down to eat it [devour it] that we realized it was totally vegan. Continue reading “Accidentally vegan: A quick, satisfying lunch of fresh corn, cannellini with tomatoes, rosemary”

Asian improvisations on the grill: “Vietnamese” chops, sesame zucchini

A marinade seasoned with turmeric, ginger, garlic, Chinese five-spice powder and other spices gives Turmeric/Ginger Grilled Pork Chops big flavor with very little heat; Grilled Sesame Zucchini is delicious, smoky and impressive—and it’s easy to make. Recipes below.

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At times like this, I wish Blue Kitchen had a scratch and sniff mode. When I’d whisked together the ingredients for the marinade for the chops, it was so wonderfully aromatic that I wanted Marion to get a whiff of it before I added the meat and popped it in the fridge. I carried it to the study at the opposite end of the apartment where Marion was. She told me the big fragrance had preceded me.

The marinade is actually based on one used for a five-spice chicken dish in Mai Pham’s Pleasures of the Vietnamese Table. Pham is chef/owner of Lemon Grass Restaurant in Sacramento, California. Here’s how she describes the dish’s olfactory pleasures: “The best five-spice chicken I have had in mai-pham-vietnamese-table-smVietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance.” Other seasonings adding their big personalities to the marinade include fresh ginger and garlic—plenty of each—and Chinese five-spice powder.

You may have noticed the quotes around Vietnamese in the headline. It’s not that Pham’s marinade isn’t authentically Vietnamese; she was born in Vietnam and left there just days before the fall of Saigon in 1975. And the recipes in the book come from a trip she made home 20 years later to connect with her roots. It’s more the way certain ingredients freely cross borders, especially in Asia. Continue reading “Asian improvisations on the grill: “Vietnamese” chops, sesame zucchini”

Two frozen yogurts from one maker do two very different things, deliciously

haagen-dazs-frozen-yogurt

In a classic ’60s TV commercial, a wife asks her husband, “What was wrong with the chicken?” He answers simply, “It’s not steak.”

For years, frozen yogurt has had a similar problem. It’s not ice cream. It doesn’t have the same creamy texture and mouthfeel. Or in trying to mask the lack of fatty richness, it goes overboard with sweetness.

But trying to get frozen yogurt right is a noble cause. Making a satisfying frozen treat with fewer calories, less fat and—more important—less saturated fat than ice cream has been the holy grail of many companies. Some have come close, making frozen yogurts that aren’t bad when you want something cold, creamy and sweet stuff_we_like_toowithout going crazy caloriewise and fatwise. But ultimately, at least for us, they still leave us craving ice cream. Finally, we think, Häagen-Dazs has gotten it right. Continue reading “Two frozen yogurts from one maker do two very different things, deliciously”

Top this: Flank steak tacos invite your own mix of fresh, creative toppings

Tacos made with flavorful marinated flank steak—and topped here with fresh lettuce and tomato, pickled jalapeño peppers and lime juice—can be customized to everyone’s taste with a wide array of toppings. Recipe and suggestions below.

flank-steak-tacos

This is now the second meal here that started with a bike ride. Marion mentioned our ride along the lakefront last weekend—and “tramping around Lincoln Park”—in unseasonably cool weather that inspired her delicious Potato, Parsnip and Carrot Soup. Much of that tramping around took place in the Lincoln Park Zoo. And having already done half of our riding for the day, much of our zoo time consisted of acquiring and eating lunch.

I was prepared to settle for standard issue zoo fare, most likely an uninspired boiled hot dog. And that could be had there. But the Lincoln Park Zoo has a few culinary tricks up its sleeve. This spring they opened Café at Wild Things, serving fresh, made-to-order dishes from “foods provided by local farmers using organic, sustainable methods.” And even at their Park Place Café, a place they humbly call a year-round food court, the emphasis is on fresh, well-prepared foods.

It was there, after being enticed by pastas, paninis, burgers and more, that we chose tacos. Specifically, steak tacos in soft flour tortillas and topped with a handful of fresh toppings. They were excellent. So good that we went back and complimented the person who had prepared them for us. So good that I decided I needed to make some of my own. Continue reading “Top this: Flank steak tacos invite your own mix of fresh, creative toppings”

Extreme locavores: In Brooklyn, “truck farm” is taken literally, Chicago restaurant farms its roof

The Brooklyn filmmakers who gave us the Peabody Award-winning feature documentary King Corn turn an old pickup truck into a farm and a film. And Chicago’s first certified organic farm is on a restaurant rooftop.

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How do you grow your own food in the big city if you ain’t got any land?” That was the central question behind Truck Farm—both the tiny farm and the film. Filmmakers Curt Ellis and Ian Cheney set out to prove that fresh vegetables can be grown just about anywhere. Even in the bed of a 1986 Dodge Ram pickup.

To do so, they combined “green roof technology, organic compost and heirloom seeds to create a living, mobile garden on the streets of Brooklyn, NY.” They’re using green techniques to film the project too, outfitting the truck with a solar-powered camera to provide a time lapse record of the farm’s progress.

Following the lead of other small farms, they’ve even started their own CSA. Your $20 subscription will get you Continue reading “Extreme locavores: In Brooklyn, “truck farm” is taken literally, Chicago restaurant farms its roof”

Two hearty soups for one chilly weekend

Marion cooks up a delicious, hearty Potato, Parsnip and Carrot Soup with sausage and dill, based on childhood memories, and I revisit a simple, satisfying soup with white beans, sausage and leafy greens. Recipes below.

potato-soup

Unseasonably cool weather [and mind you, we’re not complaining—we love it] put Blue Kitchen in full soup mode this past weekend. We both made hearty, warming soups. I’ll let Marion tell you about hers first. And if summer is still being summery where you are, you’ll find links to a couple of chilled soups at the end of this post.

My mother didn’t care for cooking. She loved to bake, and my childhood is crowded with memories of amazing pastries—braided challahs; tiered cakes iced and decorated with tiny! marzipan! fruits and vegetables!; sheets of napoleons so good that I don’t even bother to taste napoleons any more because they will be a disappointment; cinnamon rolls at once austere and intense. But the cooking? Oh, well.

There were exceptions, of course. For special occasions, roasted geese and ducks. Anything she ever made with a potato–latkes, kugels, salads. One of her attempts at Americana, chuck roast sprinkled with—yes!—dried onion soup and baked in aluminum foil, which I recall thinking was amazingly wonderful. And her soups. Elegant clear very gold chicken soup. Mushroom barley soup. Borscht, starting with the single most gristly ugly piece of beef at the store plus some dirty beets from the yard and transforming it all into this tart, clear purity. And potato soup with lots of fresh dill.

This dish is a modest homage to those wonderful bowls. Continue reading “Two hearty soups for one chilly weekend”

September is Hunger Action Month

hunger-action-month

The figures are staggering. According to Feeding America, one in eight Americans struggle with hunger. That’s more than 38 million people facing hunger every day, just in the United States.

But there are hopeful figures too. Feeding America is a network of 205 food banks around the country. Together, as Feeding America’s website reports, they provide “low-income individuals and families with the fuel to survive and even thrive. As the nation’s leading domestic hunger-relief charity, network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 63,000 agencies that address hunger in all of its forms.”

Even more hopeful is that, on average, a single dollar donated to the network will provide three meals. So even a small donation can have a big impact. Continue reading “September is Hunger Action Month”