Veggie Avocado BLT’S

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Sometimes a girl just wants a sandwich. It was glorious!

Tasted like Summer. Was delicious beyond words.

You read it right. “Veggie,” meaning I didn’t use Bacon. Don’t freak out! Keep reading, have some faith… I’ll explain.

You see, when I was a teenager, some sort of fad diet was going around. In attempt to cut fat, I remember my Mother and Sisters browning Provolone cheese with tons of Liquid Smoke to make “healthy Blt’s.” They weren’t bad then, but the cheese more often than not burned, or was rubbery, or tasted like the dark corner of a forgotten smokehouse. Just too much.

Fast forward 100 years to my present adulthood, and sure enough… I’m making the same thing on occasion. You see I cut most of the Meat from my diet a while back. But sometimes a girl really just wants a solid Sandwich. And I am NOT the girl to order a “Veggie Delight” on a menu. NEVER a delight in my experience. (Same reason why I dislike vegetarian restaurants. I’d rather order the one veggie item a “regular” restaurant has. It almost always beats out the Sprouted, Soy Cheese, Kimchee, Agave, Pickled Peach thing I’m supposed to crave. Gross!) I digress.

Back to the problem of the burned Cheese, or Rubbery cheese, or too aggressive smoke. All solved last night when I decided to kick my home kitchen into test mode!

The secrets? I used a silpat baking sheet. Worked like a charm. Made about 5 batches before I got the time and temperature right. The Liquid Smoke I used in very light doses. (It’s not a chemical, it’s natural… I promise!) The final tip? Don’t mess with perfection too much! Other than adding some avocado, I used Hellman’s Mayo, thick cut local and perfectly ripe Tomatoes (a great use for the ones your neighbor is about to hook you up with in the next 3 weeks), some lovely Butter Lettuce and some hearty Sourdough Bread. Don’t forget the Kosher Salt on the Tomato, either!

PROVOLONE BACON

Preheat oven to 400 degrees. Line a baking sheet with a Silpat liner.

Cut 1 slice of Provolone Cheese, about 3/4 ounce in weight, into 4 even “strips.”

Brush 1/2 teaspoon of liquid smoke equally on both sides of the strip.

Dust lightly with Salt and Pepper.

With the slices separated on the silpat, bake for 9 minutes. Once removed from the oven, place on a paper towel to drain any excess Oil. (Most of the fat renders off. Another awesome benefit!)

After cooling for a few minutes, the cheese will be incredibly crispy. And ready for your sandwich. You’ve got it from here…

Keep cooking up summer!

Provolone Bacon on the left. Real deal on the right. A fifth the calories and a tenth of the price on the left, too. Just sayin'...

Provolone Bacon on the left. (One slice, cut into 4 strips.)  Real deal on the right. (4 strips total.) A tenth the calories and a twentieth the price. Just sayin’…

Kale 3.0 ~ Raw & Salt Cured

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My ongoing dance with Kale continues. It’s complicated. I know I should love it, but have in reality barely warmed to it. I like it, I think it has a nice smile… I’m just not THAT into it! But it keeps calling me, so I have to find a way to make this relationship work.

In earlier posts, I made an Asian Braised Kale with Sushi Rice. It was super spicy and I loved it because I couldn’t taste the Kale. Just being honest. My second attempt was a Kale Chip. Which didn’t suck. Come on, it was a Chip! But I’m sure you notice the trend. I keep trying to hide its natural texture and flavor.

So today… Kale 3.0… it’s time to dress it DOWN. Raw, very few ingredients, very little loss of nutrient. And it worked! Below is a step by step guide.

Straight outta the CSA bag, it's dirty and very Brillo Pad looking.

Straight outta the CSA bag, it’s dirty and very Brillo Pad looking. I hope I don’t regret this!

1. Do you see that center stem in the picture above? You have to get rid of it. It’s bitter and just way too tough. Strip the leaves down, both left and right. Discard or compost. Now, start tearing up the leaves. Don’t be afraid to bruise the greens the way that you would a lettuce. She’s an old girl, and she likes it rough. Now it’s time for…

The Salad Spinner, aka my Sous Chef at home.

The Salad Spinner, one of only a very few pieces of specialty equipment that I use at home.

2. Immerse the torn greens in a big bowl of water. Really agitate the leaves to loosen any dirt or sand. Now, lift the greens out of the water, give em a little squeeze, then put into a Salad Spinner. This is known as the immersion technique. It works best because gravity pulls the soil away. Rinsing greens in a colander will never do the same thorough job. Time to take the greens for a spin! Since water is the enemy of any good Salad, I then took the extra step to use a paper towel to get rid of any last moisture.

3. In a dry mixing bowl, mix the Kale with the following:

3 Cloves Garlic, crushed

1/4 Lemon, juiced

1/4 t Black Pepper & 1/2 t Coarse Sea Salt

1 1/2 T Extra Virgin Olive Oil.

4. Make sure your hands are pristinely clean. Why? Because you’re about to get a Kale manicure. Start rubbing the Salt mixture together with the Kale. It will almost immediately turn a vibrant green. But go further… Keep working the greens until you feel them start to soften. What’s happening? The Salt and Lemon juice are cooking your greens. The warmth of your hands doesn’t hurt either. I worked mine for a full 5 minutes, knowing that if I shorted it, I’d have a bitter outcome. Oh yeah, your hand will feel lovely when you finally wash and dry them. I’m serious!

5. Shave some really good Parmesan on top. That’s it! It was delicious, not bitter at all, and pleasingly aggressive in the Garlic, Lemon and Greens category. Nothing subtle here, just the way I like it.

The final product! Would be great with some warm Cannellini Beans. Perhaps next time...

The final product! Would be great with some warm Cannellini Beans. Perhaps next time…

Quick Tip: This is a good occasion to use your very best ingredients. My Kale was from my Csa, Ambrose Farms, and was still warm from the sun. My Olive Oil was Extra Virgin from California. My Pepper was freshly cracked, my Parmesan the real deal, my Lemon fresh and juicy and… perhaps most importantly here… my Sea Salt was Maldon Sea Salt Flakes. (Kosher will also work, but don’t even consider using table salt as it will dissolve too soon and not give you the intended texture or flavor.)

Green Goddess Dressing

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My latest food obsession has been Green Goddess Dressing. So much so, that my Spring Herb planting strategy was not so innocently based on it's making. Chives, Basil, Parsley & Tarragon... and lots of it. It seems that if you blend it all up with some Anchovy Paste, Lemon Juice and Dairy Product of your choice, a lovely bright green puree will be your reward.

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Green Goddess Dressing

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My cash crop of Green Herbs needs frequent trimming. Which means frequent Green Goddess Dressing.

My cash crop of Green Herbs for work needs frequent trimming. Which means frequent Green Goddess Dressing.

My latest food obsession has been Green Goddess Dressing. So much so, that my Spring Herb planting strategy was not so innocently based on it’s making. Chives, Basil, Parsley & Tarragon… and lots of it. It seems that if you blend it all up with some Anchovy Paste, Lemon Juice and Dairy Product of your choice, a lovely bright green puree will be your reward.

What do I use it on? Salad, of course! But I don’t stop there…Perfect with Fried Oysters, Tossed with Steamed Local Shrimp or even as a Dip. As in late night, standing with the Fridge Door open, with the blanched Cauliflower for tomorrow’s dinner. Yeah, that really happened. I told you, I will eat ANYTHING at 11 p.m. At least it was healthy!

So you already know what makes it green. What makes it bold? Amazing Herbs, used in a quantity that is “In Your Face Delicious,” nothing subtle about it! And what makes it clean? Well, the original is bound with Hellman’s Mayonnaise and then Full Fat Sour Cream. My new version uses a small amount of Reduced Fat Mayonnaise and then Greek Yogurt. Delicious!

GREEN GODDESS DRESSING

3 c Fresh Herbs. (1 c each of Basil & Parsley, 1/2 c each of Chives and Tarragon)

1 t Black Pepper & 1/2 t Kosher Salt

1 1/2 t Anchovy Paste. Don’t skip it. Yes, I know it smells like cat food. Get over it.

3 T Lemon Juice

1/4 c Low Fat Hellman’s Mayonnaise

1 c Greek Yogurt

Put everybody into a blender or food processor. Puree until smooth. If you’re one of the 2 million people about to get a Vitamix for Mother’s Day, this would be a great first blitz!

Why yes, I did just eat this Salad while typing the recipe!

Why yes, I did just eat this Salad while typing the recipe!

Gazpacho Vinaigrette

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Some Blackened Fish and a few Beans makes it a meal!

Fresh Salad Dressing made from… essentially a Chopped Salad. I’ve just hit the healthy dinner jackpot!

A few menu rounds ago at The Wickliffe House, Gazpacho Vinaigrette was where it was at. It was summer, the Cilantro was growing like a weed on speed, and we had lots of awesome Local Shrimp around. This was some popular stuff! Even better, it was super low in fat and calories and versatile as all getup. I mean, I used it as a Sauce, a Dressing and even as a Marinade. And on very, very bad days, I ate it with Tortilla Chips Cucumber Slices as a snack.

Menus get updated, seasons change and…well, I just burned out on the stuff. So it went away. Until tonight, in my home kitchen. Since I didn’t have the original recipe handy (which would have yielded 3 gallons anyway), I recreated it. And, I’m pretty sure lightened it up even a bit more.

As for dinner, I Grilled some Tilapia with Blackening Seasoning. I sliced down an almost too ripe Avocado, I made my own Quick Refried Black Beans and then crumbled a small amount of Queso Fresco Cheese on top.

The obsession is back on!

GAZPACHO VINAIGRETTE

Zest of One Lime, + Juice of One Half

3 Crushed Garlic Cloves

1/2 Seedless Cucumber, Finely Diced

2 Scallions, Diced

1/2 Red Bell Pepper, Diced

1/2 Cup Tomato *Puree

1/2 t Kosher Salt

Small Bunch of Cilantro & Parsley, Chopped

1/2 t Texas Pete’s Hot Sauce

1 T Olive Oil (Skip if you’re a saint. I am not.)

1 T Red Wine Vinegar

1 Pinch Black Pepper

Combine all ingredients and let “macerate” for at least 20 minutes. It will be even better tomorrow, and phenomenal on a busy night without a dinner plan. Fish Tacos anyone???

* Quick Tip: Tomato Puree not around? Chop a few Juicy Tomatoes. Still no dice? Bloody Mary Mix works great, just remember to decrease the Salt accordingly. And no, it’s none of your business why I have open Bloody Mary Mix just lying around.

Warm Spring Salad with Wilted Escarole & Potatoes

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IMG_0375

Saturday lunch at the Clean, Green & Bold House usually means Big Salad with lots of flavor and some serious protein

If I look at one more Root Vegetable, I might scream. (Sorry Turnips, it’s not you… it’s me!)  I’m ready for Spring and all of it’s glories, especially in the tender Vegetable department. New Potatoes, Spring Onions, Local Asparagus, Artichokes…check, check check!

But then that thing happened at the grocery store where nothing was going my way. I was planning to rip off Monza’s lovely Escarole Salad with New Potatoes and Ricotta Salata Cheese. Well, that cheese couldn’t be bought, borrowed or stolen. My Cheese Guy at Whole Foods finally solved the mystery. (Yes, that’s what I call him. Do you think I should ask his name and take it to the next level?) Where was I at? Oh yeah, the Ricotta Salata is gone everywhere for at least a few weeks… it’s MIA because of some sort of bacterial recall. I ran. To the Feta.

New Potatoes? More like troubled adolescent Potatoes. Fresh Artichokes? They looked like they had had a rough night out. Fresh Escarole? Actually yes…but they were as tough as Mustard Greens in February. (Easily solved with a quick saute.) At least the Spring Onions were on their game!

With no recipe and an hour to burn, this is what I finally made…

WARM SALAD with WILTED ESCAROLE & NEW  TEENAGED POTATOES

6 ounces Red Potatoes, Boiled then Peeled (You can also use Yukon or White.)

4 ounces Fresh Green Beans, Blanched

2 Boiled Eggs (See tip below!)

1 Spring Onion, Cut on the Bias

1 Head Escarole, Washed & Trimmed

3 ounces of Good Feta Cheese, Crumbled

4 ounces Grilled Artichoke Hearts. (Yes, they came in a jar!)

Extra Virgin Olive Oil, Fresh Squeezed Lemon Juice and Salt & Pepper to Taste

Working quickly, wilt the Escarole in a very hot skillet with some good Olive Oil, dusting with Salt and Pepper. As soon as the leaves look “technicolor green,” remove from the heat to keep from overcooking. Toss in the rest of the ingredients, then finish with the Lemon Juice and Salt and Pepper to taste.

I love that it’s a hot & cold Salad, that the Olive Oil mingles with the Lemon, that the juciness get’s readily handled by the thirsty Potatoes, and that the Salty Feta wakes up and enriches the whole party. And the Egg? Surely you know by now I have an Egg problem. I’ll deal with it next week, I promise.

QUICK TIP:

As an epic analyzer, I have a favorite Egg for just about any job. Today I wanted my boiled egg to be sort of Medium. (Firm white, with a satin yolk that is about 60% set.) If you’ve done it right, the yolk will almost always look like a harvest moon. My technique is to start with boiling water and then very carefully drop in large eggs. I precisely time them for 7 minutes, then shock in Ice Water and peel. Slice very carefuly, and turn them on their backs immediately, otherwise you’ll lose part of the yolk goo.

Postscript… Just ate the salad, and can’t believe I’m going to say this. The Egg was kind of unnecessary. The culinary equivalent of a low-cut dress. The Salad was delicious and stood on it’s own.

5 Foods Worth the Splurge

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I’m a lot like you. I try to keep to a budget when I shop. I try to not shop hungry. I try to have a plan. But there is a time and a place to splurge, and it is not at the Deli Bakery counter!

Here are the 5 items that I will swipe some serious plastic for:

5. Vinegar. I have no less that 8 varieties in my fridge right now. Bare minimum: Rice Wine Vinegar, Sherry Vinegar, Malt Vinegar, Cider Vinegar, Red Wine Vinegar, White Wine Vinegar, Balsamic Vinegar and Champagne Vinegar. And White Balsamic. I can’t stop! That’s not even counting the infused varieties (Tarragon, for example), or the reductions, (Balsamic “Syrup”, for example) They will transform your cooking, and brighten any dish in a moment. And while you’re at it, grab some really good Dijon. You’ll need it to make a decent Vinaigrette with the Vinegar and…

4. Olive Oil. I have an “every day” olive oil for sauteeing (Bertolli), a really good California Oil for “finishing” (think drizzled on Caprese Salad) and some infused varieties that add a good boost of flavor to my dishes. I currently have Roasted Garlic Oil, some Porcini Oil, and some Sundried Tomato Oil. At work, we use a lot of Basil Oil.

3. Dairy. For eggs, I’ll always buy local if I can. If that isn’t possible, I’ll buy cage free regional from Whole Foods or Earth Fare. If even that fails, it’s Eggland’s Best. Yes, you can tell the difference. As for Cheese, don’t even get me started. Let’s just say they have my social security number and mother’s maiden name on file at the Whole Food’s cheese counter. Get the best you can, use sparingly, and thank me later! Yogurt? I am currently obsessed with the “Atlanta Fresh” brand, only available at Whole Foods. When you see the price, please try to resist the impulse to read the ingredient list for the presence of truffles. Or 24k gold flakes. It’s just Milk and Cultures, and it is perfect!

2. “Splurge” Vegetables at the grocery store. Ok, I try to keep as local and as in season as I can. That being said, I hardly ever deny myself a splurge Vegetable when the mood strikes. And trust me, I wasn’t kidding in an earlier post about my Wild Mushroom binge costing as much as Mr. Clean Green & Bold’s Dry Aged Steak. Celery Root? Hell yeah! Brussel Sprouts are in season, but inexplicably $5.99 a pound, why not? I deserve to eat well. Today it was Fava Beans & Escarole.

1. Drumroll here… CSA vegetables. If you don’t know what a CSA is, leave this page and immediately pull up information from one of the many local farms that participate. My companies….Mediterra Catering & The Wickliffe House … are both happy members and proud host sites for Ambrose Farms. It isn’t cheap, you pay by the season or the year, but what you get is oh so worth it. On top of all of these reasons and more, I get to support a local family farm. I get to talk to Farmer Pete and his lovely wife Babs. That relationship means a lot to me, and to my table.

An old friend of mine, who was an antiques dealer, used to have a sign in her office that said, ‘Knowing when to write the check is an art.” Go on, get your wallet out. You deserve it. You’re creating art!

Ambrose Farms Vegetables inspired this event I recently catered.

Ambrose Farms CSA Vegetables inspired this event I recently catered.

Farro Risotto, Wild Mushrooms & Sunny Side-up Egg

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While it tastes as rich as it looks, it's whole grain and a lot lower in fat than traditional Risotto.

This past week has been a challenge to me both personally and professionally. And I don’t know about you, but when things get dicey… well, I pretty much fall off of the wagon. It’s true, I’ve committed some caloric crimes … Continue reading →

Fritatta with Melted Leeks & Cheddar Cheese

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If you have a well seasoned cast iron skillet, this is the time to use it. The upside? You'll trim the calories even more, without greasing or using pan spray.

A well-seasoned cast iron skillet is the man for this job. You’ll be able to ditch the non-stick spray, and you’ll have a lovely golden sear when you invert just before serving.

I do adore a one pot meal! Well ok, you’ll probably want a Salad to go with this. So one pot and one bowl. And a cutting board and knife. Why can nothing be simple?

My Fritatta recipe is about as simple as it gets. It’s a great make ahead food to bring to a Brunch or Picnic, it can be served for Breakfast, Lunch or even Dinner Binner. (Breakfast for Dinner, the holiest of comfort meals.) It’s high in protein and non-soluble fiber. And it’s really, really good.

This particular Fritatta starred some Melted Leeks, (slowly cooked down in Butter), “good” Lowfat Cheese, and an entire Head of Napa Cabbage that I had cut down and caramelized. I was craving some spring flavors, but on a dreary February day, that was as close as I could muster without wandering completely out of local Vegetable turf. OK, where was I? The point is that you can use any combination of Vegetables and Cheese. (Wild Mushrooms with Gruyère, Spinach with Feta, Zucchini with Goat Cheese. Go for it!) Just make sure to fully cook the Vegetables first. Not only will they not come up in the relatively short oven time, but they’ll release a river of Water into your small budget of Eggs and Cheese. No bueno.

FRITATTA WITH MELTED LEEKS & CHEDDAR CHEESE

Mix together: 4 Eggs, 2 Egg Whites, 1/2 t. Dry Mustard, Pinch of Cayenne Pepper, 3 T. Lowfat Cottage Cheese, 1 t. Lemon Juice, & 2 Oz. Cabot 2% White Cheddar. Set aside.

In an 8 inch Cast Iron Skillet, melt 1 Tablespoon Butter. Add 4 Leeks that have been trimmed and chopped. Cook slowly (15 minutes or so) until they look creamy, but not browned. Add 1 Head of Napa Cabbage that has been cored and chopped. Turn up heat to slightly brown the Cabbage and expel all of its Water.

All at once, add the Egg Mixture. Leave on the high burner for one minute or so, just long enough to see the edges of the pan set up. Put the skillet into a preheated 350 degree oven for 25 minutes, or until the center of the Fritatta is no longer “jiggly.” I’ll admit that I often pull mine a bit early, because the cooking will carry over. But since we’re dealing with uncooked Egg, I’d rather not lead you astray. It seems I’ll risk my own life for a magically runny egg, I just won’t risk yours.

Out of the oven and time to cool, at least 15 minutes. A nice insurance policy is to run a paring knife around the edges before inverting onto a plate or board. Cut into fourths and serve. Or, if you’re like me, you probably forgot to make the Salad in all of the Fritatta-Drama. Which means it’s time to dirty more dishes. Ugghh!

Serves 4.

151 calories and 8 grams of fat per serving. If you are a saint, use Egg Beaters. I am not.

Quick Tip: I’ll always advise you to “Salt to taste.” When it comes to sweating Vegetables, though, a quick dusting will help the fibrous cells break down more efficiently, giving you a better end product. And it’s just going to taste better.

Oven Fried Sticky Wings & Slimmed Down Dips

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Sticky Ribs with an amazing crunch.

Sticky, Sweet and made with no Oil or Fryer in sight!

So, I’m headed to the grocery store, ready to buy all of the ingredients for Super Bowl snacks. You might be doing just the same thing right now. I’m going to allow a little splurge tonight, but I don’t want to go off of the deep end. That, and I’m not into torturing people during the Super Bowl. Time to compromise!

LAYERED BEAN DIP

Fat Free Refried Beans

“Atlanta Fresh” Brand 2% Plain Greek Yogurt

“Frontera Grill” Brand Green Chili & Roasted Tomatillo Sauce

“Cabot” Brand Cheddar Cheese, 2%, Shredded

Diced Tomato, Red Onion & Shredded Lettuce

The Dipper: “Flat Out” Brand Whole Grain Wraps, Cut into “Tortillas” and Oven Roasted with a tiny amount of Canola Oil, Salt, Pepper, Cumin and Garlic Powder.

WINGS, 2 WAYS

(Adapted from a recipe originally published by Cook’s Country & America’s Test Kitchens. Google it…it’s delicious!)

Slowly Braised Organic Chicken Wings (More meat means better Protein to Fat ratio, since I’m keepin’ the skin!) I toss with fresh Garlic, Ginger and Soy sauce, then slow cook for 4 hours. The fat slowly melts away. Chill.

At game time, make a quick sauce with Soy Sauce, Tomato Paste, Water, Dark Brown Sugar & Cayenne Pepper. Broil until caramelized and sticky. If you want to get this even more puritanical, switch to Chicken Drumsticks and remove the skin just before the broiling step. The second way I’m making them tonight? Tofu Buffalo Wings. Yeah, I really make Buffalo Tofu. Serve with plenty of Celery!

EDAMAME DIP

I buy already shucked and cooked Edamame, found in the freezer aisle. I blanche quickly to defrost, then add White Miso Paste, Diced Chiles, Cilantro and Scallion. I serve with Cucumber and Bell Peppers.

Quick Tip: We all want to avoid processed foods. But when what you can buy is of a superior quality, isn’t expensive, and better than what you can make yourself… why not? For example, I love the line of sauces from Frontera Grill. (Rick Bayless’s restaurant name.) The Enchilada Simmer Sauce (pictured below) is a particular weeknight savior. I use it as a sauce, as a marinade, and even occasionally in Enchaladas.Try it!

This little pouch of hapiness is super low in calories and high in flavor. It has my back!

This little pouch of happiness is super low in calories and high in flavor. It has my back!