Winter Cobb Salad:Recipe

Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course, plenty of bacon. Michael Symon loves bacon, it features prominently in many of his recipes.

The next best thing to eating Michael Symon's food, is seeing him cook, so you can replicate his recipes at home. Right now you can see a number of videos with Michael Symon at EatWisconsinCheese.com, where he demonstrates some very interesting techniques. For example, he makes gnocchi that is cooked in a pan, with no need to parboil.

I'm always looking for more salad recipes and I like his version with arugula, apples, radishes and Wisconsin blue cheese. Symon's salad is a side dish, but with just a couple more additions, it actually makes a great main dish. To the salad I added crunchy jicama, creamy avocado, toasted walnuts and in honor of Symon, smoky bacon. The result is a very substantial "Cobb" style entree salad, with rows of seasonal ingredients. I'm not going to lie to you, while not hard to make, this salad does take a fair amount of time to prepare, but it is absolutely worth it. Even the least enthusiastic salad eater will love it.

Winter Cobb Salad
Serves 4, as a main dish

Ingredients

1 shallot, minced, about a tablespoon
3 Tablespoons Champagne vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 cup radish slices
1 Granny Smith apples, cored and diced
1 avocado, peeled, pitted and diced
1 cup jicama, peeled and diced
6 cups arugula
1 cup Black River blue cheese, crumbled (Buttermilk blue would be good too)
1 cup walnuts, chopped and toasted
6 slices bacon, cooked and crumbled (optional)

Instructions

Dressing
Place shallots and large pinch of kosher salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Taste for seasoning then put in a small pitcher or ramekin for serving.

Salad
Make a bed of arugula on a large serving platter. Place the radishes, apples, avocado, jicama, blue cheese, walnuts and bacon on top of the salad in rows. Serve with the dressing on the side. Alternatively you can create individual servings of the salad if you prefer.

Enjoy!

Day 76! Iran Vegetarian Cauliflower "souffle" - Kookoo-e Gol-e Kalam -نامه گل کلام

 The menu for today's Iranian lunch was decided upon based on what I had in the house. I knew I wanted to cook something vegetarian, so when I came across this recipe for Kookoo-e Gol-e Kalam (Vegetarian Cauliflower souffle), I was thrilled that the Pantry Goddess was so obliging.

Quite similar to the Italian frittata, Kookoo-e Gol-e Kalam is an egg-based dish that can be cooked on the stove or baked in the oven. Vegetables, in this case cauliflower, are added to make a filling and easy vegetarian meal that could satisfy even the most rabid carnivore.


Known as Persia until 1935, Iran is located in Central Eurasia and Western Asia. One of the oldest continueous major civilizations that dates back to 2800 BC, Shia Islam is the country's official religion and Persian it's official language. Iran is bordered by Armenia, Azerbaijan, Turkmenistan, Afghanistan, Pakistan, Turkey and Iraq.

 Depending on the province and proximity to it's neighboring countries, food traditions and influences vary widely and include kababs, soups, stews, kookoo (vegetable souffles), rice, meats, plums, pomegranates, quince, prunes, apricots and raisins. Saffron, limes, cinnamon and parsley flavor the food, but are generally used in moderation.

 While the original recipe called for boiling the cauliflower, I am currently on a roasted cauliflower bender, and so decided to deviate from the recipe ever so slightly, which yielded very good results. Interestingly, this recipe also called for baking soda, which frankly, I would omit next time, since I think it lends a somewhat bitter taste to the dish, defeating the lovely flavor of saffron and the sweet taste of the cauliflower.

Kookoo-e Gol-e Kalam-نامه گل کلام

Kookee-e Gol-e Kalam (Adapted from an original recipe at the Iranian Chamber of Commerce)

1 small cauliflower
8 large eggs
4/ tsp. saffron
4 Tbsp. olive oil
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

Preheat oven to 425
Break cauliflower up into small pieces, drizzle with olive oil and season with sea salt.
Roast for about 15 minutes until cauliflower is golden.
When done, mash cauliflower slightly with a fork.
Beat eggs. Di solve saffron in a bit of hot water and add to eggs.
Heat oil in non-stick pan until hot.
Pour in mixture, flatten surface with back of spoon and place lid on.
Reduce heat and fry for about 10 minutes until Kookoo is cooked.
Cut in 4 pieces (as you would a pie or pizza) and turn over to fry for another 10 minutes.
Serve with salad.

Final Assessment: Pretty good, but I didn't like the addition of the baking soda at all, so I have omitted it from the recipe, which should improve it's standing to VERY good.

Day 75! Indonesia-Udan Pedas (Spicy Shrimp and Green Beans) and Terung Lodeh (Shrimp and Eggplant Soup) with Noodles

If I could eat like this every night, I think I might. Indonesian cuisine has everything I love in food: fresh, crisp vegetables, color, heat, spice and just the right amount of sweetness combined to produce a satisfying yet light meal. Plus, regardless of the presentation, everything always looks spectacular. And, there's nothing fussy about the preparation. A little chopping, a little mashing/grinding with a mortar and pestle, a quick stir fry or simmer and you've got yourself a beautiful meal.

For anyone who's been paying attention to the news, Mount Merapi erupted Thursday night, covering villages within 10 miles of its proximity in ash, killing and devastating villagers in it's wake. It seems like a little bit of a disconnect to be tossing off a breezy blog entry about Indonesian cooking when people in that country are likely going without food tonight...on the other hand, were it not for this project, I wonder if I'd even be paying attention to the sound bites of news we here in the US get. My heart goes out to Indonesians everywhere.

Fascinating in it's geography,  this country in Southeast Asia and Oceania is comprised of 17,500 islands, and is inhabited by 238 million people - the 4th most populated country in world. In addition, Indonesia is home to the largest Muslim population,
the Javanese being the predominate ethnic group.

Equally diverse, Indonesia's cuisine varies greatly by region and cultural traditions and influence. India, the Middle East, China and Europe as well as the Dutch who colonized the archipelago have all contributed their culinary traditions to this beautiful country. It is customary for Indonesians to eat holding a spoon in their right hand and a fork in the left, or to use their hands. Chopsticks are mostly used in food stalls or in regions influenced by Chinese cuisine.

 The combination of shallots, garlic, hot peppers and crushed tomatoes are mashed and ground in a mortar and pestle to create a hot and delicious base for the stir fry. The Indonesian archipelago Maluku Islands, are frequently referred to as the "spice islands" and are known for growing and harvesting mace and nutmeg.

Terung Lodeh - Shrimp and Eggplant Soup

Udang Pedas

Terung Lodeh - Shrimp and Eggplant Soup (Adapted from Asian On Line Recipes)

• 1/2 lb. fresh shrimp  (shelled and deveined)
• 2 tablespoons peanut oil for sauteeing
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1-2 fresh red chilies, seeded and chopped 
• 2 Saun salam (Indonesian bay leaves - omit if you can't find them as there's no good substitute)
• 2 cups chicken stock
• 1 medium eggplant
• 1 cup coconut milk
• 1/2 tsp. brown sugar
• 1 tsp. salt

1. Cut shrimp into small pieces
2. Heat oil in large saucepan and fry onion, garlic and chilies until soft and golden
3. Add tomato and daun salam leaves and fry for 5 minutes, mashing the tomato into pulp.
4. Add stock, bring to boil.
5. Add eggplant to pan and simmer for 10-15 minutes or until just tender.
6. Add shrimp - but do not over cook.
7. Add coconut milk, sugar and salt and stir while heating through.

Udang Pedas - Spicy Shrimp and Green Beans (Adapted from Asian On Line Recipes)

• 2 tablespoons oil
• 3/4 cup medium shrimp - peeled and deveined
• 1 bunch Chinese or domestic chives
• 1/2 pound green beans
• 1 tablespoon lime juice

Spices - (ground)

• Handful dried red chilies
• 1 tomato
• 5 shallots
• 2 cloves garlic
• 1 teaspoon salt

1. Heat oil and saute ground spices.
2. Add chives and green beans.
3. Add shrimp, taking care not to over cook.
4. Add lime juice before removing from heat.
5. Serve hot with noodles or curry.

Final Assessment: Killer

Why do YOU cook, Dianne Jacob?

If you are a food blogger or an aspiring food writer, there is a good chance you know Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, now in it's second edition. She's an editor, a writer, a teacher, a cook and a coach. She has helped countless people get book deals and polished their writing. After meeting her at a book signing years ago, we've gotten to be friends and I've been lucky enough to share the stage with her at various conferences.

In addition to Will Write for Food she co-wrote Grilled Pizzas and Piadinas, and past work experience includes both newspaper and magazine editing. Her popular and provocative blog addresses food writing and blogging issues, but it doesn't answer the question--why does Dianne cook? So, I'm happy to give her that opportunity here.

"I’m a storyteller first, not a chef. As far as cooking goes, I’m just an enthusiastic home cook who makes food in a small kitchen with no Viking range, no Sub-Zero refrigerator, and without the countertop appliances I covet, such as a panini maker, rice cooker or slow cooker.

I started cooking as a teenager in high school. My mother got a job working evenings so she wasn’t home to make dinner for my dad, sister and me. She was an amazing ethnic cook but would not allow me in the kitchen because she said doing so would ruin the food. As the eldest daughter I was suddenly in charge of dinner and on my own, leafing through the Wednesday food section of the Vancouver Sun because we had no cookbooks.

That year I made dinner dishes foreign to our family, like red peppers stuffed with rice (tasteless), battered fried chicken (still bloody) and a frozen coffee dessert where I used coffee grounds instead of the specified amount of brewed coffee (inedible). My dad pretended he didn’t notice on all occasions, but was particularly miffed to not be served meat at every meal.

So began my culinary adventure. It has morphed over the years according to fads (crazy about Moroccan food currently), whatever I’m reading (usually from a stack of cookbooks next to my bed), and interest in my parents’ heritage cooking (Iraqi and Indian Jewish cuisine.)

I take inspiration from the farmer’s market, because I aspire to a mostly plant-based diet.
I love seeking out whatever’s in season, including produce I don’t know much about. It was only a few years ago that I discovered greens, and now they are common in my refrigerator. Other times I find produce that reminds me of home. My mother boiled fresh fava beans in salted water. I began with that simple preparation, but now I mash them with olive oil, fresh thyme and garlic, and spread the green paste on little toasts.

Today I cook because I prefer my own food. I didn’t think I would ever say that, because outside my house is much tastier and more complicated cooking, available for purchase. But my food is generally healthier than what’s served in restaurants, so on a daily basis, it’s better for me. And I like the transition from long hours at my desk to the kitchen, using muscle memory instead of my brain.

As a food writer, I cook to learn new techniques and to understand recipes, particularly when I am testing them for publication. Sometimes I cook to try new kinds of foods. I just bought my first bag of almond meal and have only made one baked item with it, a sensational apricot tart on the cover of Farmer's Market Desserts. I served it to my book group at the height of summer. That reminds me of another reason why I cook: to pamper people I adore.

My husband and I are both home during the day and we eat our meals together. I find it difficult get to the store sometimes – let alone restaurants -- so we are dependent on what I make. Right now I don’t have much other than raw produce waiting for me in the fridge, so I’d better get to work."

Shortcut Bread - Make a Loaf and Share the Love

The staff of life:  Universally, bread is regarded as sustenance, but just as importantly, it is an ancient cultural food that unites us, symbolizes religious beliefs and nourishes the soul. And really, is there anything more comforting than the smell of bread baking on a cold November night? This is the second awesome recipe I found in the November issue of Food and Wine --  a straight up score. I love to bake bread, and have tried many different recipes and techniques, but this one was completely new to me, so naturally, I had to give it a go.

Acclaimed San Francisco baker and owner of the Tartine Bakery, Chad Robertson has just written a new cookbook, Tartine Bread, from which the following recipe comes. Unlike many breads that require starters, this recipe calls for a pre-ferment, in which a small portion of flour, water and yeast is mixed together to ferment overnight. The following morning, more flour and salt water are added to make the dough. Lastly, the bread is cooked in cast iron skillets at a very high temperature to yield simultaneously crusty and chewy golden brown loaves of bread that will make you look like a rock star in the kitchen.

A quick word about this bread and the process....unless you have the luxury of working from home as I do, save this recipe for a relaxed day or weekend when you have time to devote to this most worthwhile endeavor. I promise, you'll be glad you did.

 Mix the yeast, flour and water...
 Cover loosely with plastic wrap and let proof overnight

 Use your hands to mix the dough...no bread machines, stand mixers or food processors needed - note the consistency of the dough - that's exactly the way you should expect it to look.

 

 

I used cast iron skillets to bake the bread. Once out of the oven, let it cool. My son couldn't wait and cut into the first loaf as soon as it came out of the oven. He slathered it up with butter and called it supper.

Crusty White Bread (from Chad Robertson's Tartine Bread cookbook)

Active 1 hour - Total 9 hrs plus: overnight rising - Makes 2 VERY large loaves

PRE-FERMENT

250 grams warm water- (1 cup plus 2 tablespoons)
1/4 teaspoon dry granulated yeast
300 grams organic all-purpose flour- (2 1/2 cups)

BREAD DOUGH

1.25 kilograms warm water - (5 1/2 cups)
1.8 kilograms organic all-purpose flour - (13 1/2 cups)
200 grams organic whole wheat flour - (1 1/2 cups)
5 tablespoons kosher salt dissolved in 1/2 cup of warm water
White rice flour or all purpose flour, for dusting

1. PREPARE THE PRE-FERMENT
 In a medium bowl,  mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10-14 hours.
2.PREPARE THE BREAD DOUGH
In a bowl, combine the warm water wit the pre-ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
3. Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. cover and the dough and let stand for 3-4 hours.
4. Turn the dough out onto a floured work surface and cut in half. Using a bench scraper and floured hands, gently shape the dough into rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
5. Line 2 large bowls with kitchen towels and generously dust the towels with the rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4-5 hours. Alternatively, let the dough rise for 1 hour at room temperature, refrigerate the loaves overnight. Let the dough come to room temperature before baking.
6. Preheat the over to 490F. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470F and bake for 20 minutes or until the bread is richly browned. Transfer to racks and let cool before slicing.

Final Assessment: Worth every single step. A better bread I've NEVER had.

Tea at the Laurel Court

There are three things I feel are necessary when it comes to afternoon tea and the beautiful Laurel Court restaurant at the Fairmont Hotel San Francisco atop Nob Hill excels at each. The first is the tea itself. It should be very high quality. It should be loose leaf, not served from tea bags! The service should be attentive and never rushed because tea is meant to be leisurely and relaxed. Finally there should be abundant food. It's funny how the meal is named after a beverage but it often features three separate courses of food. Generally served on tiered trays, there are finger sandwiches, scones with cream and finally pastries, often petit fours.

The Laurel Court is a posh room under three domes, decorated with painted murals, columns, and surrounded by cozy loveseats. The room was restored in 2000, and it's a treat just to spend time there, away from the hustle and bustle of everyday life. Because afternoon tea is a bit of a luxury (at the Laurel Court it is $36) the food should be a lavish spread and at the Laurel Court it certainly is. In addition to tea of your choice, you will enjoy a little rolled smoked salmon and chive cream cheese pinwheel on rye bread, Dungeness crab and mango salad on a corn muffin, open-faced cucumber and goat cheese sandwich with sundried tomato tapenade on black walnut bread and perhaps my favorite, Five-spice beef tenderloin and lady apple slaw on black olive baguette. All the sandwiches are fresh and delicious.

A scone with currants is served with cream, lemon curd and a quince pear compote. If you need a smidgen more of anything the waiters are there in an instant to oblige. By the time you get to the petit fours you might only be able to nibble on one or two and need to take the rest home. The chocolate and hazelnut French macaron is particularly good. The little cheesecake and chocolate cup of coffee mousse, are each a bit rich, and the madeleines perfect for dunking in tea. I also recommend the mini fruit tarts which are as tasty as they are pretty. My advice? Go with someone you want to catch up with and enjoy!

Day 74! India...Fish Curry and Pindi Chole - Rockin' Lunch! Up Next, Indonesia

In my experience, you either love Indian food, or you just can't take the heat. Personally, I love, Love, LOVE the heat (pretty good for a white girl, right?!) and the exotic Indian spices filling my house with the hint of this distant and beautiful country is truly trans-formative.  Today's Sunday lunch features, Indian Fish Curry, Pindi Chole (Chick Peas) and Tandori Naan.

But,  it's not just the smell of the spices that sends me into sensory nirvana. The colors of cumin, coriander, turmeric and garam masala are so deeply beautiful. Let me clarify - I don't mean "deep" in a groovy, 'that's really deep, man' kind of way - I mean the richness and depth of the spices are breathtaking.

Like so many countries, India's long and complex history could fill 15 blogs, so you'll be getting the abbreviated version today and I apologize in advance if anyone feels cheated. Located in South Asia, India is the 7th largest and most populated democracy (1.18 billion people) in the world. India's neighbors include Pakistan, Bhutan, China, Nepal, Bangladesh and Burma.

India's cooking traditions date back about 5,000 years and vary widely from region to region. Vegetarianism is widely practiced through out the country and reflects a long history of spice trade as well religious, spiritual and cultural beliefs. Staples, ingredients and spices typical to India include but are not limited to: rice, red lentils, pigeon peas, chick peas, tomatoes, potatoes, chilli pepper, cumin, turmeric, ginger, coriander, cloves, cardamom and nutmeg.

I used Basmati rice for this meal-it's got a wonderful taste and texture that off-sets the heat of the accompanying dishes

 HOT peppers - I used a whole pepper in the pindi chole, but my friend Sangeeta would have used 2 - go for it if you like really, really, hot!

 Garlic, ginger and hot peppers give the pindi chole zip and a kick - two things I enjoy and seek in both food and life.

 Cilantro and ginger flavor the vegetable dish - a fine vegetarian main course served up with rice

 Once in a while you get lucky when taking a picture. My kitchen is flooded with natural sunlight most of the day. The light filtering through the windows back-lit the papery onion skin and shown the texture of the ginger in a way that artificial lighting never could have captured.

 I chose Talapia for this dish because it holds up well, and - yeah, it's pretty cheap and sometimes you just gotta work with what you've got - or don't got - in your wallet.

 Ground Turmeric - such a beautiful spice

Tandori Naan, a lovely Indian bread accompanied the meal. I have made it from scratch before, but it hasn't been nearly as good as the store-bought brand I like best: Fabulous Flats, which is available in most supermarkets

And there you have it. A beautiful and spicy Sunday lunch!

Pindi Chole (Chick Peas) -(Recipe's original source unknown)

• 1 can chick peas
• 1/2 cup water
• 2 1/2 inch piece of ginger, 3/4 shredded finely for garnish
• 2-3 Tbsp. oil
• 2 onions, chopped
• 2 tsp. garlic, freshly crushed
• 2 green chilies, sliced (I used 1)
• 3 medium sized tomatoes, chopped
• 2 tsp. ground coriander
• 1 1/2 tsp. ground cumin
• 1/2 tsp. turmeric powder
• 1//2 tsp. red chili powder (or to taste)
• Salt to taste
• 1/2 tsp. garam masala
• finely chopped coriander leaves

1. Finely chop ginger. Heat oil and saute onions until golden, then add garlic and chopped ginger and green chilies. Saute for 5 minutes.
2. Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
3. Add chick peas, about a cup of water, salt and half the coriander leaves. Simmer, uncovered until the liquid has been absorbed (but do not dry out)
4. Add a pinch of garam masala and serve pindi chole sprinkled with remaining coriander leaves and shredded ginger.

Indian Fish Curry

• 1 1/2 lbs. white fish (I used Talapia)
• 2 medium onions
• 4 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 4 Tbsp. tomato paste
• 2/3 cup of water
• Salt to taste
• 1 tsp. white cumin seeds or powder (I used powder)
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder

1. Cut the fish into medium sized pieces.
2. Heat the ghee (clarified butter) in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on kitchen paper towels and set aside.
3. Chop one onion finely and grate the other one.
4. Add the chopped onion to the ghee in the pan and fry until golden.
5. Add all spices and cook stirring for 10 minutes
6. Now add the grated onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
7. Add the water and salt. Bring the mixture to a boil. Add friend fish pieces. Reduce the heat and simmer for about 10 minutes.
8. Serve over hot rice or roti.

Final Assessment:  We all loved this meal!  It was hot, spicy, light and beautiful to look at. A perfect Sunday lunch that I'll definitely make again.