Foodie Word- Tempeh

Tempeh (TIM-pay) is a fermented soybean cake, with a texture similar to that of tofu, but it’s just a bit denser. It has a pleasantly mild yeasty, nutty flavor that comes through in finished dishes but, like tofu, doesn’t overpower the other flavors used to season it.

Tempeh is high in protein, and thus popular in vegetarian and vegan diets. Less chewy than seitan, its texture is probably the most similar to meat out of any of the meat-alternatives I’ve tried. I recently was treated to a tempeh stir-fry at a dinner party I attended and, had I not known what I was eating, I could have easily been convinced it was some sort of meatball-like addition.

Although the Epicurious.com food dictionary would have you believe that tempeh is “commonly available at health-food stores,” I haven’t always found that to be the case. Publix is a no-go, and Trader Joe’s is hit-or-miss, but the farmer’s market and Whole Foods carry it. If you’re lucky enough to find a store that carries more than one brand of tempeh, go for the Turtle Island brand. They make organic 5-grain, soy and spicy versions, all of which are pre-steamed so they require less cooking time.

So, whether you’re feeling adventurous or just looking to inject some new life into a boring chicken-beef-fish dinner rotation, I’ve listed some tempeh recipes that caught my attention below. My full disclaimer is that I haven’t made all of these recipes myself, but, based on what I have made and found to be true about cooking with tempeh, the dishes below all made my “to-cook” list based on their ingredients and ease of preparation.

Curry Tempeh with Zucchini in Pita Pockets

Tempeh Pepper Steak

Roasted Sweet Potatoes with Tempeh

Spaghetti Tempeh-Bolognese

Tempeh Stir-Fry with Broccoli and Bell Pepper

Guest Blogging: The Traditionalist

You know those recipes that you can just tell didn’t come from a cookbook? That taste as though they’ve been perfected with every passing year, getting better and better as they’re handed down from generation to generation? These recipes are so indulgent, so comforting, so soul-satisfying that you wish they were a part of your family’s repertoire. They might not involve fusion-cuisine, complicated gadgetry or inventive garnish, but they’re pretty much impossible to beat in the deliciousness category.

This is one of those recipes.

Serebrin’s Superior Brisket
Serves 6-8.

The meat of it:
4-5 lb. beef brisket from your favorite local butcher
1 onion, thinly sliced
4 cloves garlic, cut in half
4 bay leaves
salt and black pepper

Trim fat from meat if so desired. Rub meat with the cut side of the cloves of garlic, and season with salt and pepper. In a large sauté pan, sear meat on both sides over high heat. Set aside.

Get saucy:
1 c. tomato ketchup
1 c. ginger ale
1 pkg. dry onion soup mix
½ c. good red wine

Mix all ingredients together and reserve.

More than one way to cook a brisket:
Crock Pot Method—Place brisket in a crock pot and top with juice from sauté pan, sauce mixture, sliced onions, cut garlic, and whole bay leaves. Cook for 8 hours on low (this option yields a savory, tender, no-knife-needed piece of meat).

Oven Method—Preheat oven to 325 degrees. Arrange meat in an oven-safe baking dish and top with juice from sauté pan, sauce mixture, sliced onions, cut garlic, and whole bay leaves. Cook, covered with tin foil, for 2 ½ to 3 hours.

*Note- For either of these methods, if there isn’t enough liquid between the braising juice and sauce mixture to come half-way up the sides of the meat, add a little more ginger ale or water.

When meat has finished cooking, pour off all liquid into a small saucepan and reserve. Let brisket rest for 10 minutes before slicing.

(Optional: chill meat overnight before pouring off liquid. This will bring fat to the top of the liquid for easy removal, but, oh, that fat sure is tasty!)

Eat your veggies:
½ lb. red or other small thin-shinned potatoes, cut in half
8 oz. package of baby carrots
2 tbsp. fresh or 2 tsp. dried rosemary
1 can chicken broth
12 oz. fresh button mushrooms, cut in half
2 tbsp. butter
¼ c. good red wine
salt and pepper

Preheat oven to 350 degrees. Spray the bottom of a large baking dish with cooking oil spray and add the potatoes and carrots. Pour the chicken broth over and season with rosemary, salt and pepper (don’t be afraid to go heavy on the rosemary). Bake, uncovered, for one hour or until potatoes are fork-tender.

In a medium skillet, melt the butter over medium-high heat. Sauté the mushrooms until browned and tender. Add the red wine and let cook until liquid is reduced by half. Add the mushrooms to the sauce pan of reserved gravy and keep warm over medium-low heat.

Do what you want, but this is how I roll:
Serve brisket with mushroom gravy and veggies on the side, a couple bottles of red wine, and a fruit-oriented dessert (and yes, pies are fruit-oriented).

L’chiam!

Lighten Up!

Sometimes you just need a salad, you know? I actually find myself needing a salad quite a lot, but it’s easy to get bored with the green varieties. I endeavor to mix it up with spinach, arugula and mesclun, but even then, I often find myself craving a change.

That brings us to the recipe du jour: quinoa salad. To make it a little heartier, I added pistachios and dressed it with a pesto for a minty kick. This works well as a side for barbequed tofu or grilled chicken, but is also nice on it’s own as a simple, midweek, pick-me-up salad supper.

Quinoa Salad with Pistachios and Parsley-Mint Pesto
Serves 4 as a side.

1 c. quinoa
2 c. water
½ c. shelled pistachios
juice of ½ a lemon
2 tbsp. (about 4 sprigs) fresh mint
½ c. (a big handful) fresh parsley
1 clove garlic
¼ c. pine nuts
1 tbsp. red wine vinegar
¼ c. extra-virgin olive oil
sea salt and black pepper

In a medium sauce pan, toast the quinoa over medium-low heat until you hear it popping and can smell its nutty aroma. Add in the water and a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes, or until all water is absorbed.

While the quinoa cooks…
In a small skillet, toast the shelled pistachios over medium heat until they brown slightly, about 5 minutes. Remove from heat, let cool slightly, then roughly chop.

In a food processor, combine the mint, parsley, garlic and pine nuts and pulse into a coarse grind. Add the vinegar and salt and pepper. With the motor running, drizzle in the olive oil (if you like it thinner you may need more than ¼ a cup) until you reach the desired consistency.

When the quinoa has finished cooking, let stand for 5 minutes and then fluff with a fork. Squeeze in the ½ a lemon and add the chopped pistachios. Season to taste with salt and pepper and toss to combine. Serve quinoa on a large platter drizzled with the pesto.

Hooray Beer!

The title of this post may seem strange coming from me (and more than a little late for St. Patty’s day), as I’ve gone on record regarding my dislike of brews more than once. It’s not that I don’t want to like beer, or think that I’m too high-brow for it (please, I love Trader Joe’s Two-Buck Chuck), it’s just I’ve never been able to develop a taste or appreciation for it. I enjoy a nice, fruity cider beer every now and again, but the dark stuff—forget it. (I once turned down a free pint of Guinness. From the Guinness factory. In Dublin.)

However, none of the above is to say that I won’t cook with beer. My first wine pick would never be a rich, woodsy pinot noir, but that doesn’t keep me from enjoying the depth of flavor it adds to sauces and stews. Similarly, I was attracted to the original recipe I found for this dish because I thought it would be a fun challenge to incorporate beer into a traditional broccoli and cheese soup. I attempted to up the ante a bit by using a blend of four cheeses and a zing of Worcestershire and hot sauce, but I think you’ll still recognize the comforting, velvety richness of this childhood soup-staple, now featuring a very grown-up addition.

Beer, Broccoli and Four Cheese Soup
Serves 4.

4 tbsp. unsalted butter
1 small yellow onion, finely diced
2 medium carrots, peeled and finely diced
4 tbsp. all-purpose flour
1 tsp. smoked paprika
2 tsp. dry mustard
8 oz. beer (try Heineken or Bass)
3 c. chicken broth or stock
1 ½ tbsp. Worcestershire sauce
1 tsp. hot sauce
1 c. whole milk or half-and-half
12 oz. sharp Cheddar, grated
4 oz. mozzarella
4 oz. cream cheese, cubed
¼ c. grated Parmesan
8 oz. frozen broccoli florets, thawed and separated into small pieces
handful flat-leaf parsley, finely chopped
sea salt and black pepper

In a large soup pot, sauté the onion and carrots in the butter over medium heat for about 10 minutes. Sprinkle the flour, paprika and mustard over the vegetables and stir to combine. Cook 2 minutes, without allowing the flour to brown.

Whisk in the beer and simmer until just thickened, about 5 minutes. Add the chicken broth, Worcestershire and hot sauce and bring to a boil, whisking constantly. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

Add in the milk, cheddar, mozzarella, cream cheese and Parmesan and whisk until all are melted and combined. Add in the broccoli and simmer (without boiling) 5 minutes. Season with salt and pepper to taste and serve garnished with the chopped parsley.

A Square Meal

Every once in a while, I like to get back to basics. No fancy sauces, exotic ingredients or cool kitchen gadgets. Just some simple, fresh and hearty fare to keep the house smelling of roasting meat and veggies all evening. One of my favorite ways to give new life to old classics is to use fresh herbs. With spring on the horizon, I thought now would be a good time to toss in some mint (and—bonus—I’ll have some on hand for a mid-week mojito). Mint seems like an under-used herb to me, but there’s no reason to shy away from it. Here, it gives that little something extra to potatoes, taking them from standard side to starring starch.

*Cooks notes: You’re going to be roasting the chicken with the potatoes for the last few minutes of their cooking time, so make sure that the chicken is ready to go once the potatoes have been in the oven about 30 minutes. Once the chicken is in the oven, watch it carefully, as it’s easy for the top to become too browned. If it’s looking dark, loosely tent a piece of aluminum foil over it.

Cornflake Crusted Chicken with Herbed Potatoes and Arugula Salad
Serves 2.

1 c. cornflakes, crushed
½ c. plus 2 tbsp. grated Grana Padano
½ tsp. chipotle chili powder
1 large egg
2 boneless, skinless chicken breast halves
8 tbsp. extra-virgin olive oil, divided
4 small new potatoes, cut into quarters
1 tbsp. each fresh flat-leaf parsley and mint, coarsely chopped
2 handfuls of arugula (about 4 oz. total)
handful of grape tomatoes, each cut in half
1 lemon, cut in half and one half cut into wedges
sea salt and freshly ground black pepper

Preheat the oven to 375 degrees. On a medium baking sheet, toss together the potatoes, sea salt, pepper and two tablespoons of the olive oil, making sure to thoroughly coat each potato. Roast in the oven for 40-45 minutes on the rack below the center rack.

In a medium skillet, heat four tablespoons of the oil over medium-low heat. In a small bowl, whisk together the egg and chili powder. On a plate, mix together the cornflakes and ½ cup of the Grana Padano, and season with salt and pepper. Coat each piece of chicken with the cornflake mixture, then the egg mixture, then the cornflake mixture again (make sure the chicken is thoroughly coated with the cornflakes). Arrange the chicken in the skillet and cook for about 2 minutes on each side, or until lightly browned. Carefully transfer the chicken to a medium baking sheet and bake on the center rack above the potatoes for the last 12-15 minutes of their cooking time.

While the chicken and potatoes finish cooking, combine the arugula with the cherry tomatoes and remaining Grana Padano. Just before serving, dress with the juice of half the lemon and remaining two tablespoons of olive oil. Season with salt. Sprinkle the potatoes with the parsley and mint when they come out of the oven and serve with the chicken and lemon wedges.

COW- Cheese of the Week

Few cheeses are as versatile as fresh chèvre—pure, white goat’s milk cheese that has almost a cream cheese-like texture. The flavor is decidedly unique, often with notes of citrus, ash or herbs (you can actually find varieties rolled in crushed fresh herbs like rosemary and thyme). The cheese comes in a variety of shapes including cylinders, discs and pyramids and keeps well in the fridge, which is a nice feature because you can make a little bit of chèvre go a long way. However, once chèvre has aged beyond the point of edibility, you’ll know—it takes on a sour taste and a chalky texture.

I’ve used crumbled chèvre on salads, stuffed it in chicken breasts, made it into a pasta sauce and eaten it spread on a bagel. But until I was perusing the cheese selection at Whole Foods last week, I’d never before tried it mixed with lemon curd. It was delicious, light and tangy and especially well complimented by the rosemary crackers it was being sampled on. Give this a whirl if you need a super-fast appetizer or if you’re looking for a new way to binge on cheese all by yourself.

Fresh Chèvre and Lemon Curd

8 oz. goat cheese
4 oz. lemon curd
crackers or crostini for serving

In a small bowl, mix together the cheese and lemon curd. Cover and refrigerate for 30 minutes.* Serve with crackers or crostini.

*Side bar- If you’re feeling really fancy, you can roll up the cheese and curd mixture in plastic wrap and form it into a log. You’ll need to chill that a little bit longer if you want it to retain it’s shape when serving.

Stretching out the Season

As I ranted to one of my co-workers yesterday, I’m not ready to give up winter quite yet. Oh, I know, everyone else is jazzed about daylight savings time and warmer weather and all that nonsense, but give me a cold, dark night with a piping hot meal any day. It’s hard to curl up on the couch and feel cozy with a big bowl of stew when it’s 80 degrees outside (and believe me, I’ve tried). And, as much as I enjoy the fresh crop of vegetables spring will soon deliver, I’m just not ready to part with my slow-cooked comfort foods quite yet. So I’m taking one last stand by making up a pot of my chicken and dressing recipe. It’s super-simple, stick-to-your-ribs, gooey and cheesy and totally off-limits once swimsuit weather arrives. Enjoy it while you can.

Slow-Cooker Chicken and Dressing
Serves 4.

4 boneless, skinless chicken breasts (about 2lbs. total)
4 thin slices of Swiss cheese
14 oz. chicken broth
20 oz. (2 cans) condensed cream of celery or mushroom soup
3 c. dry chicken stuffing
½ c. butter, melted
salt and pepper

Season the chicken with salt and pepper on both sides and arrange in the slow cooker. Top each piece with a slice of cheese. Add the broth and soups and stir gently to combine. Sprinkle stuffing mix over the top and pour melted butter evenly over the stuffing.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Girl Scouts: Cookie Purveyors or Something More Sinister?

Ok, it’s on between you and me, Girl Scouts. I see you in your twee little uniforms, messy braids and roller-skate shoes, lurking outside my grocery store, on the corner by Starbucks, next to CVS. And I’m not buying.

Well, I wasn’t buying, that is—until you infiltrated my office. A place of business! A supposed safe haven, free from commercial pressures. It isn’t bad enough that I have to resist the constant barrage of leftover cakes and brownies from client lunches, but now I have to watch my back for Girl Scouts too?

And then some individuals, who shall remain nameless, actually bought cookies and gave them away. That’s right, Thin Mints, Trefoils, and Tagalongs started popping up everywhere I looked. Went to the kitchen for coffee, came back with a handful of Samoas. Attempted to chat with the receptionist, left with half a roll of Thin Mints.

These Girl Scouts know what they’re doing. I’ve heard stories about them preying on college students in the throws of mid-term week, visiting their dorms late in the night and selling those crack cookies by the truckload. Their cunning sends chills down my spine, chills which may or may not be related to mass cookie consumption. So listed up friends—they may be our neighbors, our little sisters, our former babysitting clients, but they are not, I repeat not, to be trefoiled with.

Give it up, you know you want some.

Simply Southwestern

Ok, I think you’re great, Bobby Flay,* but have you ever tried to make one of your recipes after a long day at the office? On a budget? Without an outdoor grill? It’s not easy, my friend.

I’m a huge fan of southwestern cuisine (or Tex-Mex, Latin fusion, whatever you want to call it), but I generally like to keep things pretty simple. Save your ancho chili-crusted tilapia taquitos with mole reduction for a celebratory meal and give me a taco any old day. That said, I do enjoy experimenting with new flavor combinations (within reason), so I immediately looked for a way to simplify the original B. Flay recipe for this dish. I think I succeeded it making it accessible for week-night cooking, but still interesting enough to tickle your taste buds. I’ll let you, readers, be the judge.

Ginger Chicken Tacos with Red Curry-Peanut Sauce
Serves 4.

1 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. fresh ginger, finely chopped
4 cloves garlic, finely chopped
4 boneless, skinless chicken breasts
8, 6-inch corn tortillas
Red Curry-Peanut Sauce, recipe follows
1 c. grated Monterey Jack cheese
1/4 c. cilantro, chopped
1/2 c. chopped peanuts (I used the chipotle spiced variety for fun)
salt and freshly ground black pepper

Red Curry-Peanut Sauce
1 ½ tbsp. vegetable oil
½ tbsp. sesame oil
½ tbsp. red curry paste
2 tbsp. soy sauce
1 c. unsweetened coconut milk
3 tbsp. lime juice
2 tbsp. smooth peanut butter

Preheat oven to 375 degrees.

In a medium baking dish, whisk together the soy sauce, oil, ginger, garlic, salt and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for 30 minutes to an hour. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and grill for 4 to 5 minutes on each side, or until just cooked through. Let rest for 5 minutes before slicing each breast into thin strips.

To make the sauce, heat the oil over high heat in a medium saucepan. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes on medium heat. Remove from heat and season to taste with salt and pepper.

Lay tortillas out on a flat surface. Divide cheese, chicken strips and cilantro evenly among them. Drizzle with the peanut sauce. Fold the tortillas in half and brush the tops with vegetable oil (or spritz with cooking spray). Place on a lightly oiled baking sheet and bake for 5 to 7 minutes. Sprinkle with chopped peanuts before serving with extra peanut sauce on the side.

*Side bar- How could anybody that married Stephanie March, aka ADA Alexandra Cabot on L&O: SVU, be anything short of thrilling to talk to? Surely she’s told him all of her stories about working with Ice T—that alone is worth the proverbial price of admission.

Pizza Pizza

Who doesn’t like pizza? Cheesy, gooey, doughy—it’s hard to find fault in. And who hasn’t been eating it for as long as they can remember? (Although, if you’re anything like me, you’ve been eating it less and less the older you get.) I remember fondly the Little Caesar deliveries of my childhood and I used to live for taking my “Book It!” certificates to Pizza Hut to redeem for a personal pan pie.

But, gone are the days that I can gorge myself on giant, greasy slices with abandon—both because I’m mindful of my waistline and because all that oil makes me feel a little queasy. Still, I’m not going to give up pizza for good, so it’s in my best interest to pack as many veggies on the pie as possible, upping both the nutritional factor and the flavor possibilities. The recipe for one of my favorite pies follows, but I regularly mix up the toppings to include anything from eggplant to broccoli to mock-meat soy crumbles. Toss whatever you have in the fridge on (except that bacon, put it down) and allow yourself a mini-indulgence.

Mediterranean Veggie Pizza
Makes about 8 slices.

1 tube (approx. 14 oz) refrigerated pizza dough
2 c. Tomato Sauce*
12 oz. shredded mozzarella
3 c. (packed loosely) fresh baby spinach leaves, washed and torn
1 roasted red bell pepper (jarred), sliced
6 oz. marinated artichoke hearts, roughly chopped
¼ c. mixed olives, pitted and sliced
¼ c. feta cheese crumbles
2 tsp. red pepper flakes
salt and pepper
extra-virgin olive oil, for drizzling

Preheat oven to 350 degrees. On a large, greased cookie sheet, roll out the dough and prick all over with a fork. Bake for 10-12 minutes, until crust is lightly golden. Remove from oven.

Spread the tomato sauce over the dough, followed by half of the mozzarella. Top with the spinach and then the rest of the mozzarella. Top with the bell pepper, artichokes, olives and feta. Return to oven and bake for 10 minutes, or until cheese is bubbly. Season immediately with red pepper flakes, salt and pepper and drizzle with olive oil right before serving.

*Side bar- My tomato basil sauce works as-is for this recipe, but if you want to make it a little more “pizza saucy,” use less chicken stock, swap out the fresh basil (and use it shredded on top of the pizza instead) for some dried oregano and leave out the lemon zest.

Herbivore

Looking to slim down? Bored with your current cuisine? Missing a zest for life? You need herbs! The quickest way to convince your palate that you’re eating a delectable dish is to add herbs. The bright, fresh flavors liven up everything they touch and transform a ho-hum meal into a feast fit for a king. Plus, when you’re eating something packed with herby-flavor, I think you’re less likely to down a whole bowl full in search of satisfaction.

Basil, cilantro, rosemary, thyme—I love them all and toss them into as many things as possible. Sprinkle them over a green salad, into your soup, over warm, crusty bread, into pasta sauce—there’s literally nothing you can’t put an herb into (even cookies!). And, if you have leftover leaves, you can always whip up quick and easy pesto like I did last week. Don’t think that you have to be a slave to basil pesto—cilantro and parsley are both excellent and inject new life into the classic.

Cilantro Pesto Bruschetta
Serves 4 as an appetizer

1 baguette, 8, 1 inch thick pieces sliced
1 large beefsteak tomato
8 thin slices of buffalo mozzarella
Cilantro Pesto, recipe follows
sea salt and black pepper
extra-virgin olive oil

Preheat the oven to 400 degrees. Place baguette slices on a baking sheet lined with foil. Spread ½ tablespoon of pesto on each slice of bread, top with a slice of tomato and a slice of mozzarella. Sprinkle with salt and pepper.

Bake about 10 minutes, or until cheese is very lightly browned. Drizzle with olive oil and serve immediately.

Cilantro Pesto
Makes about 1 cup

3 cloves garlic, peeled
1 bunch fresh parsley, stemmed
½ bunch fresh cilantro, stemmed
2 tbsp. almonds, toasted
2 tbsp. pine nuts, toasted
4 tbsp. extra-virgin olive oil
juice of ½ a lemon
¼ tsp. sea salt freshly ground black pepper

In a large food processor, add first five ingredients, pulsing until just combined. Add the lemon juice, salt and pepper. With the motor running, slowly drizzle in the olive oil until all ingredients are well combined. If this mixture is too thick, add more olive oil until you reach the desired consistency. Adjust seasonings to taste. Refrigerate any leftover pesto in an air-tight container (should last about one week).

Indian Winter

Just when I though central Florida couldn’t get any hotter, it got… colder?! Bizarrely, my visit last week coincided with a very brief cool snap, an Indian winter, if you will. I decided the best way to celebrate this rare occurrence was to make a warm, spicy, comforting dish. With shrimp (it’s still Florida, after all).

The folks aren’t exactly the most daring culinary adventurers out there, but, to their credit, they were game for trying an Indian-inspired dish. I chose this one because it’s very easy to adjust the spice and heat to taste (just up the mustard, garlic and ginger for more spice without heat, or the jalapenos for heat without spice). Served over fluffy basmati rice, it’s a stick-to-the-ribs meal you can feel good about (no dairy!). Just be sure to eat the leftovers before the weather changes again.

Indian-Inspired Shrimp with Coconut, Chilies and Tomato
Serves 4

2 tbsp. vegetable or corn oil
1 red onion, finely chopped
1 to 3 jalapenos, seeded and finely chopped (1 for very mild, 3 for hot)
3 tbsp. minced ginger
2 tbsp. minced garlic
1 tsp. ground mustard
2 tsp. cumin
1 tsp. cardamom
¼ c. tomato paste
14.5 oz. diced tomatoes
13.5 oz. unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and de-veined
sea salt
¼ c. chopped fresh cilantro leaves
Basmati rice, for serving

In a large sauté pan over medium heat, add the oil and let heat up, 2-3 minutes. Add the onion, jalapenos, ginger, garlic, mustard, cumin and cardamom and sauté, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes.

Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Increase the heat to high, and add the coconut milk. Cook until mixture is reduced by half, about 3 minutes.

Season the shrimp with salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with salt to taste. Serve the shrimp over basmati rice.

Repast—The Review

From the French “to take a meal,” repast has such pleasant connotations for me—lazy days spent passing the time nibbling on a bunch of grapes and a wedge of brie while sipping rosé and feeling a cool spring breeze on my face. In my book, a repast should be both relaxing and leisurely; Repast, the restaurant I recently visited, delivers on both counts.

The smallish main dining room is illuminated by soft up-lighting and low burning candles, its industrial elements tempered by natural wood and floral accents scattered around the space. Even a table in the middle of the room managed to feel intimate.

For some uncalculated reason, my dinner-mate and I both chose beverages from Germany: Struktur, a ‘04 Riesling for me and Aventinus, a high-gravity beer for him. The Riesling was delicious; warm and fruity in the mouth but with very little after-bite. Perfect for the person, like me, who doesn’t want to pair their wine with each course (or know how to), but would prefer one variety to enjoy for the night.

For the first course, we shared a Tasmanian salmon naan pizzette with goat cheese, fried capers and shallots. (This is the second dine in as many months that a dish we’ve ordered has included fried capers; they’re amazing, but do I smell a trend?) The generous portion of salmon was buttery without even a hint of fishiness. My only complaint—more goat cheese, please!

I also had the white bean soup with Tuscan kale and crispy bacon slices before the main dishes arrived. The soup was tomato based—a surprise—and could have benefited from a little more salt. I would have made the addition myself, but no salt or pepper was offered on our table. I hate this—it smacks of pretension to suggest that I’m not capable of adjusting the seasonings of my dish.

My entrée of Tasmanian salmon in grape leaves with wheat berry couscous in a curry emulsion quickly made me forget about my salt complaint, however. The salmon—cooked medium, as requested—was fork tender and complimented nicely by the salty, slightly crispy grape leaf wrapper. The curry emulsion might have been a little shy on heat, but the flavor definitely came through. I enjoyed it to the last bite.

For his main course, my dining companion chose the porcini-crusted filet mignon served alongside black truffle agnolotti and wild mushroom fricassee. The agnolotti was amazing—tender, ravioli-like pasta pouches stuffed with the most delicately balanced truffle puree I’ve ever tasted. The truffles really allowed the beef to “sing,” enhancing the rich, meaty flavor without coming close to overwhelming it. The filet was petite, indeed, but left us with room for dessert, which turn out to be a really, really good thing.

I’d been told to try the Japanese-style, soufflé cheesecake and I’m glad I heeded the advice. The menu described it as “garnished with citrus zest and tropical purées;” hmm. The citrus, as well as a hint of ginger, was there, but the purées were definitely blueberry and raspberry. It was still delicious, lighter and moister than the ubiquitous “New York-style” cheesecakes, and not the typical chocolate indulgence that leaves you feeling stuffed after a big meal. I’d recommend ending your repast at Repast on this light and sweet note.

Megamame

It’s hard to believe that, up until 8 or 9 years ago, I had no idea what edamame were. The Japanese name for fresh soy beans, edamame are fantastically versatile and available year-round, thanks to being one of those veggies that freezes really well. They’re available both in the pod (great for steaming and then sprinkling with sea salt as an appetizer) and shelled (used in this recipe and in other soups and stir-fries). If you’ve never had edamame before, the beans are small, bright green and sweet, almost like the crunchier, more verdant cousin of limas. This isn’t a bean that’s going to overpower a dish, so don’t worry if you’re not a big soy person. And, as far as nutrition goes, a half-cup serving of shelled edamame packs 9 grams of fiber and 11 grams of protein—not too shabby.

Chicken Edamame Chowder
Yield 4 to 6 servings.

1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 tbsp. extra-virgin olive oil
1 tsp. garlic powder
12 oz. package frozen, shelled edamame
1 large green bell pepper, coarsely chopped
1 large onion, diced
2 fresh jalapeno peppers, seeded and finely chopped
2 tsp. ground cumin
1 tsp. chipotle chili powder
30 oz. chicken broth or stock
8 oz. sour cream
3 tbsp. all-purpose flour
2 medium zucchini, halved lengthwise and thinly sliced
salt and freshly ground pepper
sharp cheddar cheese, optional topping

Heat oil in a skillet over medium-high heat. Season chicken on both sides with salt, pepper and garlic powder and cook until lightly browned. Combine the chicken, soybeans, peppers, onion, cumin, chili powder and salt and pepper in a slow cooker. Pour in chicken broth and stir to combine.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
If using low-heat setting, turn cooker to high. Combine the sour cream and flour in a small bowl, then whisk the mixture into the cooker, along with the zucchini. Re-cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender. Ladle into bowls and top with cheese, if desired.

It’s the Little Things

I often say that it’s a good thing it wasn’t up to people like me (highly literate, yet supremely untechnical) to move the world forward. Otherwise, right now we would be using a very sophisticated language while still trying to figure out the mechanics of the wheel. So, I’m very grateful for the people in this world who can figure out what I need and create a functional version of it for me. Though the original inventors of my top-5-can’t-live-without items may not be famous, I feel certain their creations are celebrated the world over.

Silicone Pot Clip
Such a simple little do-hickey, but oh-how useful. Just clip it onto the side of your pot and rest your spoon/spatula/ladle in the crook. Presto—a great reduction in the drippy messes on my stove, and the resulting time it takes to scrub off them after dinner.

Microplane
I could spend an hour mincing the ginger for my Ginger Lemonade (recipe to come when it’s warm enough for ‘ade), or I could whip out this handy tool and zip-zip-zip my way to a pile of teeny ginger bits in seconds. Also awesome for grating garlic into soups and salad dressings.

Citrus Press
Sure, there are fancier electric juicers that you may want to consider investing in if you’re squeezing large batches daily, but for the casual user, these old-fashioned looking hand-helds in fun, citrus colors can’t be beat for a seedless and thorough juice extraction.

Mesh Colander
This little guy does double—nay triple—duty. A colander first, but also perfect for straining homemade stock, sifting baking ingredients together and dusting confectioner’s sugar over a cake. And the little feet help keep your angel hair pasta from making direct contact with any unwashed items in the sink.

Silicone Pot Holders
Again, praise be to the silicone rangling geniuses that started making everything for the kitchen out of this miracle material. Never again will a flimsy cloth pot holder flip back without warning, leaving me bare-handed against the oven rack. Bonus—these double as jar openers for the weak-wristed (myself included).

Guest Blogging: The Meat-Eating Man

Where to begin? This guest-blogger’s recipe is a bit unorthodox by Fresh Parmesan standards, but the submission was so entertaining that I felt I would be remiss not to share it with you.

My full disclosure is that I did not sample this recipe myself (as I’m not much for roast beef), but I did employ a proxy taster that assures me the Meat-Eating Man knows his way around a Philly. And, if you need any more convincing, behold the picture below showing the sandwich in all of its resplendent, cheesy glory.*

*Fresh Parmesan, its author and its affiliates assume no liability for any health conditions induced or exacerbated by the consumption of the aforementioned sandwich.

Philly Brie and Swiss Steaks
The recipe should yield about four servings. Unless you're me… then two.

1 lb. deli-sliced roast beef
package of brie (top with butter and sliced pecans and bake for 15 min. in a 350° oven)
½ yellow onion, sliced
½ green bell pepper, diced
butter, a lot
Swiss cheese, thinly sliced
4 hoagie rolls, split and toasted

Cook the brie as directed. Chop the pepper and onion halves. Use as much as you like. In a pan, cook them in a lot of butter. Use a half a stick by the time you're done. Toast the hoagie rolls with Swiss on them. Shred the roast beef slices by running a knife through them. When the veggies are cooked, drop the heat to low and mix in the shredded roast beef. Do not cook the pink out of it. Put the meat and veggie mix into the hoagie roll and finally top it with as much brie as you can handle.

Foodie Word- Gremolata

Gremolata (I’ve also seen it spelled gremolada) is a traditional accompaniment to the Italian braised veal shank dish osso buco. It’s bright flavor contrasts well with the earthy meat, lightening up an otherwise very heavy dish. But that’s certainly not the only use for this easy to whip up accompaniment—like pesto, there are umpteen citrus/herb/fruit and even nut combinations that you can try out. Let your imagination run wild! Below are the basic gremolata recipe and two variations to try out.

Two words of advice: 1) use flat-leaf, or Italian, parsley, which has a lot more flavor than it’s curly cousin; and 2) when you’re peeling or zesting the citrus, make sure you take off just the top layer of skin, not the white pith underneath (it’s bitter).

Classic Gremolata

1 lemon
¼ c. finely chopped fresh parsley
3 garlic cloves, finely chopped

Using vegetable peeler or micro-plane, remove zest from lemon and mince. In a small bowl, combine zest with parsley and garlic. (Cover and refrigerate if not serving immediately.)

Mixed Herb Gremolata

¼ c. finely chopped fresh parsley
3 tbsp. finely grated lemon peel
2 garlic cloves, minced
1 ½ tbsp. finely chopped fresh rosemary
1 ½ tbsp. finely chopped fresh thyme

Combine all ingredients in a bowl. Serve over meat or poultry, drizzled with extra-virgin olive oil.

Dill-Orange Gremolata

¼ c. chopped fresh dill
1 tbsp. finely grated orange peel

Combine ingredients in a small bowl and spread over fish (mahi mahi or halibut would be great) before roasting in the oven.

COW- Cheese of the Week

Tired of not tasting your cheese? A friend of mine who doesn’t do dairy recently commented that giving up cheese on Tex-Mex dishes wasn’t hard because she could barely distinguish the taste of it anyway. And she’s right—could you really pick out the flavor of cheese in your burrito or is it mostly just a textural sensation that’s registering? It got me thinking—how much of the cheese you eat do you really taste?

A quick remedy for the flavorless cheese curse might be Seaside English Cheddar. This savory fromage has a little more bite than your average domestic cheddar thanks to the inclusion of protein crystals and sea salt. She’s a mature cheese, at 18 months, and has a briny, warm flavor that positively refuses to be ignored. And that’s a good thing.

Why don’t you try it…
Melted over Granny Smith apple slices
With tomato as a grilled cheese sandwich on sourdough
Sprinkled on a broccoli or cauliflower gratin
As the star of a cheddar-beer soup
Solo (this post is about really tasting cheese, after all)