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Friday, October 20, 2017

One Million Served. Help Us Do More!

I have been feeling more than a little conflicted about my Food Goddess activities. Nothing I do in that regard is offensive but it feels silly, unimportant, and maybe a little tone deaf knowing that a portion of my audience living in Puerto Rico hasn’t had a decent meal in weeks.

Taino symbol for coquí 
Most of our people are okay (not great, but alive, sustained minimal damage and are ready and eager to move on). Some have sustained more property damage/flooding than others. This isn’t the case for everyone we know. There are a few people “missing” or displaced, and not in a position to communicate. We have elders in hospital, and in no position to be moved. Most still have no cell service, intermittent water, and some have yet to get electricity.

So if you know any Puerto Ricans, you’d have witnessed a high level of neurosis and nervousness, anger, sadness, fatigue, all happening almost simultaneously, fueling us back into action and another round of more intense neurosis.

Our family, friends, our island is in broken and in peril and we feel helpless and broken too. We are warriors and don’t let that bother us! We need to work to bring more help to the island and restore it. It must be restored.

In the meantime, I am left feeling conflicted about my Food Goddess activities. Life must go on, but there are other more important issues to attend to. Gathering and sharing recipes feels trivial.

What’s worst is that as the temperatures start going down and the holidays approach, I am left with the sad realization that the holidays won’t be the same in the island this year – though Puerto Ricans will make the best of whatever the Universe throws at them! In fact, it may be years before there can be holidays like we used to have…

I want to get back to normal, but it may take me some time to get there. But as Food Goddess, may I suggest that you help Puerto Rico by donating to Chef Relief / World Central Kitchen José Andrés has provided over 1 million hot meals all over the island (follow them on Twitter to see how they continue their mission #ChefsForPuertoRico).

I will come back and write about some ridiculously delicious dish that will make you break the current diet. Just not today.

(Watch a resilient little coquí come back after Hurricane Maria to sing his song of freedom: -- and if the coquí can rise above the chaos, so can we!)

Wednesday, September 13, 2017

Foods to Help You Fight Seasonal Allergies

I love fall—from the cool nights to the gradual change in the color palette in the northeast. I used to love the start of school! New shows would premiere, and the good movies came out. Halloween nears...

I gain a spring in my step, until I find myself chased by grass, pollen, dust, and dander trying to kill me! There were many other reasons I love the season, but the itching, sneezing, coughing, sniffling, tearing up did interfere with some of that enjoyment. Allergies are total joy killers.

If you are affected by seasonal allergies, you know that antihistamines help (when they don’t make you sleepy). If you prefer to take a more holistic approach and lay off the chemicals, there are some foods that help you ease some of those annoying allergy symptoms. You can start by adding more whole foods and decreasing the processed foods in your diet.

Go through the list below and pick food items to add to your daily/weekly routine. These help lower the amount of antibodies that trigger allergy symptoms and some have anti-inflammatory properties that block the release of histamines in the body.

The easiest change you can make is creating snacks – from nuts to seeds to fruit salads to chocolate (which incidentally would go equally well as yogurt toppers). Add an afternoon tea break to your day.

At least once a week: Create your personal curry, the type that will literally clear your sinuses! Make a quick veggie stir-fry. Broil or grill a piece of fish rich in omega-3 fatty acids. Have dessert—make it fruit every time. And, if you dare, make the Spanish Garlic Soup, a special treat even if you don’t suffer from allergies.

Herring, mackerel, trout, tuna, salmon and sardines
Walnuts and flaxseed

Apples, onions, berries, cabbage, cauliflower, tea

Vitamin C
Oranges, red peppers, strawberries, kiwi, pineapple

Yogurt, kefir, miso, tempeh, kombucha


Cashews, wheat bran, kelp, pumpkin seeds, almond, sunflower seeds, broccoli, leafy greens, and chocolate

There are suggestions that local honey might help you develop a tolerance for pollen from local trees. The jury is still out on this one, but then, you get to sample honey!


Spanish Garlic Soup
(Sopa de Ajo)

2 tablespoon olive oil
8 slices stale French bread, crusts removed, cut into ½” cubes
6-8 garlic cloves, minced
½ teaspoon paprika (see notes)
Salt, to taste
4 cups chicken stock
Poached egg

1. Pour olive oil into a pot and heat to medium-high. Add bread to pot and sauté bread for 4-5 minutes. Stir constantly.
2. Add garlic, paprika, and salt, stir well and cook for another 3-4 minutes, but do not brown the garlic.
3. Add stock, bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
4. Serve with soup with poached egg (see notes).

  •          You may use sweet, hot, or smoked paprika. Each will give you a slightly different taste. Sweet paprika will give it a little grittiness and color, the hot spiciness. The smoked paprika gives it depth.
  •          You may substitute chicken stock for vegetable stock, and you can use reduced sodium stock too (it’ll still be tasty). You can also use meat stock for a different, stronger taste.
  •          You can poach your egg ahead of time and keep refrigerated until you are ready to use. To poach an egg, bring a small pot of water to a boil the lower temperature to a simmer (around 140-150°F), add 1 teaspoon of vinegar. Crack an egg and gently slide in water. Cook 5 minutes.
  •          You can add a bay leaf in the stock and reserve when you are ready to serve.
  •          If you need something a little more substantial, you can add a cooked and sliced link of sausage, andouille or chorizo—and add an element of heat, if you like.
  •         Some folks like the silkiness of the egg but do not like runny poached eggs. You can beat an egg and cook in the liquid for about 2 minutes. You may even add to the bowl, ladle soup over it and stir with fork until opaque strands appear.

Tuesday, August 1, 2017

Easy Strawberry Sorbet

I kept the tab to the Serious Eats article on How to Make the Best Sorbet open for three days. I was reading it almost two sentences at a time, with hours in between readings. Let's just say focus was lacking... 

There was about a pound of strawberries already in the fridge and I got it into my head that I wanted to try making a batch of sorbet as a test before the next heatwave hit. In fact, once I did my last batch of mango ice cream, I cleaned the canister and put it back in the freezer for that very reason. (Focus no, foresight yes!)

Serious Eats had a recipe and some very specific suggestions. But, of course, I knew I wouldn’t follow it. For one thing, I had about half of what their “recipe” required. Also, Mom had already cut the strawberries (about one-one half pounds) and they were marinating in a dash of rum and about a tablespoon of sugar. They had been in there for a couple of days and the sugar and rum worked together to plump up, soften and create a little more juice. [Click link for more information about macerating fruit.]

For the sorbet, I added about a quarter teaspoon of kosher salt, half a cup of sugar, and a teaspoon of lemon juice. I whipped it in the blender for about a minute and put it in the freezer for a few minutes to get it cold again (just short of icy). The recipe called for straining but I like the unexpected crunchiness of the seeds, so I skipped that step.

The idea was to churn it for about 20 minutes, but the truth is that I completely forgot I had set it up and had the machine running and it churned for over 40 minutes. Luckily, it didn’t get soupy. It doesn’t need to run that long.

The verdict of our first taste test: soft and naturally creamy (velvety is a good word for it too), not too sweet and just tangy enough. The color is beautiful, a deep red that will just make you happy to look at it!

Strawberry sorbet, version 1
Just as we’re unlikely to purchase ice cream again, we are now unlikely to spend any more money on store-bought sorbet. We are lucky to have good access to fruit markets year-round, so don’t be surprised if the next sorbet news includes dragon fruit…  

Saturday, June 24, 2017

Heatwave Kitchen Survival: Avocados

(This piece was meant for the Food Goddess blog but I ended up publishing at the Temple of Doom. I claim heatwave insanity!)

We’ve had two heatwaves already and, technically, summer just started last night! Without entering the whole global warming debate, if your kitchen reaches three-digit temperatures, you may not be in the mood to cook. 

You still have to eat! You can't just sit facing a fan drinking a beer. 

Our little George Foreman grill gets a lot of work in the summer because most meals can be done in less than 10 minutes. But some nights even that is too much. In a heatwave, you'll not want to be near hot appliances or food. But again, you have to eat! 

To survive the heat, the perfect solution is to find ways to prepare food without cooking and, for this the avocado is perfect. One of the most delicious solutions is to buy a variety of avocados and get them at different levels of ripeness (you can put them in the fridge to slow down ripening). I’ve kept avocados in the fridge for about a week.

The next time you have a heatwave barreling towards you, buy a few avocados and keep one or more of these recipes in your repertoire to beat the heat. Make sure you purchase staples for several cold dinner ideas that will keep you refreshed and satisfied. Of course, shop for produce that can last you for a few days to survive your incursion into hellish dimensions. Most veggies keep well in the fridge.

Avocado Toast
Trendy tapa aside, this is beyond hipster bar appetizer. The bread and avocado will fill you up and there is no need to be boring about toppings. A cold beer, or a sparkling wine will round it up, and easily forget the misery of living through another heatwave.

Stuffed Avocados
Tuna salad tastes amazing stuffed in an avocado half (it honestly does!). Ceviche is perfect. If the idea of letting fish cook in ceviche makes you nervous, keep frozen cooked shrimp which you can thaw in the fridge (I marinade them as they tend to be pretty bland). Black beans and garbanzos lend themselves to this dish as well. 

Avocado Cold Soup
Chilled soups are a great way to cool off and generally can be made ahead, requiring little to no cooking. Much like gazpacho, you can keep toppings to augment the dish (tomatoes, red onions, cilantro, grated carrots).

Zoodles with Avocado Pesto
Everything's better in pesto and avocado pesto is creamy and just dreamy--smooth and velvety. Spiralized veggies means that cooking can be done in a matter of minutes (or even by microwave and in seconds). Spiralizing veggies is a great way to rethink recipes, you need not limit yourself to zucchini. 

Breakfast for Dinner?
I don't know that a smoothie is all you'll need to keep you satisfied, but if you are not in the mood to eat, this is a good way to fill up. You can add spinach for added nutrients and a greener smoothie.

Avocado Salads
Summer salads are great on their own, as a side to rotisserie chicken, or even inside pita pockets.

Ice Cream!!!
Some days you just don't even want dinner and an extra scoop of ice cream is all you want. I don't recommend you do this often, but you're an adult. If you want ice cream for dinner, then have ice cream for dinner. If the weather outside is 122-degrees Fahrenheit, you should be able to have whatever the hell you want because this most be the end times!

Of course, you cannot live on avocado alone, but having a few recipes in your repertoire -- especially no-cook ideas for days too hot too cook -- can be live savers.

Monday, May 29, 2017

Parsley as Rock Star Ingredient

Parsley is often relegated to prettying up our food. For some of you, parsley is what you chop to top your plates and artfully try to garnish after you’ve binge watched a bunch of food-related programming (whether chef helmed or competition). 

Rarely mentioned as a hefty ingredient in recipes except faux pesto and chimichurri, parsley is the go-to substitute for folks whose palate cannot properly process cilantro. At our home, though, a healthy bunch of parsley means chicken in green sauce is a distinct possibility.

Chicken in green sauce is a state of mind more than a recipe. It requires pieces (legs and thighs are perfect). Pour a tablespoon or two of oil to cover the bottom of a pan. Place chicken in pan (do not crowd). Season with salt and pepper. Top chicken with garlic (I cut it in half or slices). Use as much as you like. Top that with a bunch of parsley and top the parsley with a few scallions, and add a splash of olive oil over the herbs. Cover and cook on low heat for about an hour.

After an hour, the wilted herbs and garlic and the pan juices (which the chicken will render at least half a cup of it) go in the blender/food processor and processed for less than a minute. Taste and correct (add lemon juice or hot sauce, salt if needed.) Pour the sauce over chicken and heat through.

Chicken in green sauce is awesome and comforting over rice. Leftovers are delicious mixed with pasta. Leftovers also make for great sandwiches (I reserve a tablespoon of the sauce and mix it with the mayo). Also, you can pour a couple of tablespoons of sauce over potatoes for a funky Spanish omelet or to season a warm potato salad. Some of the sauce mixed with mayo and a squirt of fresh lemon also makes for a really fun pasta salad (elbow macaroni and garbanzo is a great combo).

If the chicken renders enough liquid that you have sauce left over, you can freeze it and use it as a base for soup later.

Lots of great recipes here. And you can start your own love affair with salsa de ajo y perejil.

Parsley became the rock star last week when I decided to give Penelope Casas’ chuletas de cerdo al horno con ajo y limón (baked pork chops in garlic and lemon) a lazy adaptation. I had beautiful pork chops and a beautiful bunch of parsley. My godfather had given me two beautiful heads of garlic. It was kismet!

I started by searing the chops and making the paste as the chops browned.

I used about half the parsley (about a cup), about 10 garlic cloves, a capful of lemon juice, Sriracha, sea salt, pepper and lemon zest, and about a tablespoon of Parmesan cheese for a slight nuttiness. I chopped and then added extra virgin olive oil and pureed into a lovely paste.

I sliced potatoes (about ¼”) and scalloped them on the bottom of my cast iron pan. I spooned some of the parsley paste over the potatoes. I used four medium potatoes and scalloped in two levels. The pork chops went over the potatoes topped with the remaining paste. I baked for about 45 minutes at 400-degrees F.

The leftover sauce rendered by the dish became a pasta sauce with turkey breast and yellow squash. There is a savory quality that goes well with the blandness of turkey and it does not at all make it taste like pork. It has depth of flavor that easily translates into a whole new dish.

I did again. This time, the parsley sauce included tiny yellow and orange peppers. I reserved about half a cup for pizza--with mozzarella and onions. Before I added the rest to the meat, I added a little milk to mellow out the heat. This time I made the pork chops on the stovetop over a medium-low flame for about 45-50 minutes (first sear the chops, and then scallop the potatoes on the same pan as in the method discussed). 

Again, I refrigerated the leftover sauce. After skimming the fat off the top, I drizzled with about two tablespoons of sauce over each chicken leg, and roasted for an hour at 375-degrees.

The leftover? Not sure what we’ll make with it. I may sauté some veggies with it, and freeze the rest. We have some chicken soup from a rainy day last week. A spoonful of leftover sauce will probably go well in the soup or brushed over a baguette to dunk in it.

The parsley sauce loses some of its greenness, but if you want to add a vibrant green color to it, add more fresh parsley and process it. At this point, the parsley has transcended its garnish status and become the rock star ingredient of the week! 

Thursday, May 4, 2017

Top of the Muffin to You!

I’ve never met anyone who doesn’t like a muffin—its almost-cake-like texture makes it feel like a guilty pleasure. (I’m looking at you red velvet muffins with cream cheese icing!) Cranberries and blueberries make delicious muffins too. Bananas, chocolate chip, apple, plain honey are all wonderful with a big steaming cuppa something warm. Even plain cornbread muffins, slightly toasted with a pat of butter, are pure perfection! (Although in terms of perfection, there’s a maple bacon corn muffin that I still have to try.)

Remember the Seinfeld episode referencing the top of the muffin as an excellent pastry delicacy…

Traditionally, American muffins have been on the sweet side – somewhere between dessert and a snack or a breakfast food.

The past few years have seen a proliferation of kitchen anarchists who have taken their muffin pans and turned it into something else altogether. Savory muffins are great breakfast food for folks on the go, but they also represent sturdy and tasty picnic items as well as buffet/buffet finger foods. They travel well, mostly, so they are perfect for brown bagging and kid’s lunch boxes.

Breakfast-for-dinner turns into a different kind of culinary adventure when you have a savory muffin (with a salad and a good bottle of wine)!

For recipe, visit the Pinterest board or go here.

The muffin pan affords the cook a freedom beyond the cake-like base. You can use other grains to form your muffin—from brown rice to quinoa. You can even line the pan in bacon and let that become the foundation for the morsel of yum. Shredded veggies or mashed beans may substitute for crust for the vegans.

Vegetables can be used in a dizzying array of ways, as well as spices and herbs. And if you do not eat meats or seafood, legumes and mushrooms fit well into the compact food.

Mac and cheese as a muffin!

Muffins tins have uses beyond muffins (like filled tiny pies, stuffed wontons), and we’ll explore that later, but for now I’ve curated a few dozen recipes (some repeats with interesting substitutions) that you may want to consider adding to your repertoire – whether for large get-togethers or your own romantic dining pleasure.

Visit the Pinterest board for recipes ranging from 
cheddar and bacon to chili eggplant to pea and chorizo muffins.

Savory muffins will make for an interesting change of pace and an elegant or fun dish. You can keep it healthy or make it richer with the right toppings (anything from a dollop of sour cream to whipped feta).

Monday, April 10, 2017

The Essential Pantry

As long as I can remember, I have always lived in a house. I have joked about it, but people who grew up in apartments don’t always get it.
I cannot live without a dining room.
Admit it: you just called me bougie under your breath...

I need a dining room! Not a nook off a sunroom or a breakfast table in the kitchen, and certainly not half a kitchen island outfitted with barstools and…I don’t even know what to call that. I need a formal dining room—with a dining table and adult chairs (nothing plastic or previously used by The Rock as a defensive weapon in Wrestlemania).

But even with a dining room, space in any home is limited. In a perfect world, we could all afford enormous homes with kitchens so big you could hold parties in there! And the kitchen would extend to an outdoor patio, but I regress.

I’ve always had enough cabinet space to accommodate house staples, current culinary whims as well as our developing palate. What would be ideal is if we could have one more room--perhaps the size of our hallway closet--for a walk-in pantry.

I blame Chef Michael Smith (we’ve caught old episodes of his Chef at Home show) and I now have pantry envy.

Alas, we can’t just have everything we want. What kind of world would it be if we were all waltzing about happy?!

Most of us have a bare-necessity pantry with the ingredients and condiments we use more often. The bakers have a more extensive pantry. And then, there’s the daring whose palate goes beyond pub food—not that there’s anything wrong with that.

Even if you can’t afford to maintain a full pantry of all the flavors you’d like, if you want to experiment with styles, you need to understand the palate necessary and the elements that will get you there. Perhaps you too have limited space, so pick what you love, master it, treat it lovingly and create deliciousness.

Greatist has a great article to help you create flavor profiles for your favorite cuisines. Certainly we have all tried our hand at creating an Italian seasoning mix (whether to top pizza, flavor a sauce, or roasted chicken). This article also offers spice combinations for Chinese, Indian, Mediterranean, Mexican, and Thai cuisines.

This infographic from Women’s Health includes spice blends that can aid in weight loss:

By cuisine (not meant to be a complete list), try these links: African (not sorted by country or region), Caribbean, Chinese, Cuban, Greek, Italian/Tuscan, Indian, Indonesian, Japanese, Jewish/Sephardic, Kenyan, Korean, Latin American (general), Mediterranean, Mexican, Middle Eastern/Persian, Moroccan, Peruvian, Spanish, Syrian, Thai, Vietnamese...