Archives for category: Healthy

white chicken chili indian eggplant 032Kale is the new black.  It is so trendy I even saw a kale soda by Hansen’s on the shelf the other day.  My local market has lacinto kale, red winter kale, green kale, baby kale and many packaged snack foods made with kale.  If you go to the market late in the day where I live in Boulder Colorado it is likely the kale display will be picked over and only a few sad bunches left

The mustard greens are often left untouched.  Mustard greens are part of the cruciferous family of veggies that are powerhouse vegetables for phytochecmicals that are beneficial in a healthy heart.

Mustard greens are quick cooking and add a wonderful slightly bitter flavor to dishes.  Grab some instead of kale.

My favorite way to prepare mustard greens is a light saute in olive oil or hemp oil.  Mustard greens are also great added to soups or stews.

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A  veggie popular combination I make for my clients is a combination of baby kale, chard and mustard greens that are lightly sauteed in hemp seed oil or olive oil with just a dash of sea salt.  I remove the greens from the pan when slightly under done so that the carry over heat finishes the cooking process while the greens rest.  Mustard green take only a few minutes to saute unlike full grown kale or collard greens that take longer to cook.  Pair sauteed mustard greens with pasta, curries, soups or as a healthy side dish.  I  like to thinly slice mustard greens and add them to a salad with a sweet component such as dried cranberries or dried cherries to balance the mustard flavor.  Mustard green salads are great with dried fruits, roasted fennel or roasted sweet potatoes and can be dressed with a sweet balsamic.

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To choose perfect mustard greens look for leaves that do not have any yellow or brown spots.  Leaves should also be firm and spring back to the touch.  The color should be a bright green color for the freshest greens.

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Next time you are at the market choosing greens add some mustard greens to your cart and you will be glad you did.

May 13 2014 052

There was a  barrel of little tiny eggplant at Sprouts market recently.  My teenage daughter was with me and she delightedly exclaimed.  “Mom, look at the tiny aubergines.”  She loves to call eggplant, aubergines since she found out that is what they call them in England.  “Can we get some?”  This question surprised me so I said to her that she did not like aubergines.

Her response was to tell me they would be great in pictures.   She really knows how to get me to do what she wants.  I often purchase food just because of its photo worthy qualities.

I don’t use eggplant often in my private chef service as many people find the interior texture of cooked eggplant to be unpleasant.  Eggplant can  get a bit mushy inside.  I thought I would try these new small eggplant and see what the flavor and texture were like.

I cut the small veggies  into half and tossed them in olive oil, garlic, balsamic vinegar and sea salt and let them marinate for about an hour and grilled the eggplant at a high temperature.

The interior texture was firm and flavorful.  Most of my eggplant haters loved these tiny aubergines.  I found out they were called Indian eggplant.

I can see why these smaller eggplant are used in Indian cuisine.  They hold a firmer texture in sauces but still soak up the flavors.  The larger eggplant sold in grocery stores would not be very good in a thick sauce since the texture of the spongy vegetable would become too mushy.  Try these little veggies next time you are making a curry or grilling.

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Ribs, Paleo Meatloaf, asp veggies 071Every time I make this dish it is always a little different.  The flavor combinations of green chile, creamy white beans, tender chicken and earthy cumin come together perfectly in this light summer chili but my earlier versions of this dish were good but not great and I wanted  to keep tweaking the recipe until it was amazing.    I have finally found the perfect combination of meat, beans, smoky veggies, spicy chile and flavorful cumin with this latest version.

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The first change I made was to use ground chicken instead of diced chicken.  This chili recipe is good with diced grilled chicken thighs  but the cumin permeates the ground chicken and creates a  chili  with an amazing taste.

The next change I made was to brine my beans before cooking.  I  like the flavor and texture of  beans from a can where the beans have a whole structure with a creamy interior and great flavor.  When I cook dried beans to get them as tender as canned beans I would usually have to cook them until they fall apart.

Then I found out about brining  beans before cooking.  I often brine meats before cooking especially if you buy free range chickens or fresh heritage pork.  These meats are not commercially brined and can turn out tough if not cooked  carefully.   Brining  will also distribute flavor through out the meat and help your meat  stay tender.  Same technique evidently works with dried beans as well.   The bean will stay whole and the interior is creamy and perfectly seasoned.

This is a link to an earlier post on brining meats.

 Cider brined chicken and the trans-formative power of salt.

Brining beans is a new technique for me and  is one of those kitchen skills that is useful for making perfectly cooked foods and saves money.  Cooks Illustrated has this great video on the how and whys of brining beans.  I highly suggest you try it next time you cook dried beans.

You are welcome to use canned beans but I just wanted to share this bean cooking revelation so when you do have extra time or want to save money you can cook dried beans perfectly.

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Amazing White Chicken Chili with Grilled Veggies, White Beans and Poblano Chilies

Serves 8-12

2 lbs ground chicken (I use a combination of thigh meat and breast meat)

1 large red onion cut into large circles

3 medium zucchini sliced lengthwise in half

3 bell peppers cut in half (I like to use a combination of red, yellow and orange)

4 poblano chilies or 1 cup fire roasted green chile from a can like Hatch Fire Roasted Green Chile

3 carrots peeled and cut in half lengthwise

2 15oz cans of white beans or 1/2 lb white beans brined and cooked ahead of time

1 24 oz can of Muir Glen fire roasted and crushed tomatoes

2 tbs avocado oil, canola oil or olive oil

1 tbs ground cumin

1 cup chicken broth, stock or water

fresh cilantro, sour cream and jack cheese to garnish

Sea salt and cracked black pepper to taste

Heat the grill to cook the veggies.  While your grill is heating start browning the ground chicken in a dutch oven or heavy bottom pot with 1 tbs avocado oil and season with sea salt the pepper.

If you do not have a grill you can use a grill pan, roast your veggies in a hot oven or buy them grilled at Whole Foods or your local specialty store that has such wonderful luxury items as grilled fresh veggies.

Toss the veggies in  1 tbs avocado oil and season with salt and pepper.  When you grill your veggies for the chile make sure your grill is very hot because you will just be marking the veggies and getting a good smoked flavor in them.  The veggies do not necessarily need to be cooked through on the grill since they will finish cooking in the chile and if you under cook your veggies on the grill they will hold together better in the chile.

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The  poblano chiles should be cooked much longer than the rest of the veggies since you want to get the outside skin blackened over at least 60 percent of the chile.

While your veggies are cooling add broth, beans, cumin, roasted tomato, to the ground chicken.

Dice the zucchini, onions. bell peppers and carrots into a small dice.  Peel the black skin off the poblano chilies and dice into a small dice as well.  Here is a good article on roasting and peeling bell peppers and chilies.  How to peel poblano peppers.

Add diced veggies into your chile and taste for seasoning.

Add salt and pepper as desired.

Let chile simmer for about 10 minutes and serve hot topped with cheese, fresh cilantro or sour cream.

 

Just a quick note on a new pantry item that I cannot do without.  I buy this tasty oil at my local Costco.  Hope you can find it in your local store or buy it at Chosen Foods online.  Avocado oil makes perfect salad dressings and is also great for high heat cooking.  Popcorn turns out sublime when made in avocado oil.  It does not have a strong flavor but adds a nice creamy flavor to foods.

Personal chef cooking July 2013 156

 

 

 

 

 

 

 

 

 

 

Personal chef Quinoa Bars 122

A common mental image of a “hacker” is a computer geek who uses his computer to get unauthorized data.  Thankfully. the term “hacker” no longer applies only to computer geeks.

This term has a completely new meaning that I embrace and embody in my everyday life and my career.  It is a beautiful thing.

The term hacking can also be used to describe someone who combines excellence, playfulness, cleverness and exploration in performed activities.  Now that is what I am talking about!

My darling friend Cesar asked me to make some food for a retreat he was organizing.  He wanted some delish and healthy meals and snacks.  I wanted to try something new for snack ideas.  Here is a picture of Cesar enjoying one of my meals at the Unreasonable Institute retreat this summer.

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My other darling friend Pascal has a recipe on his fridge for quinoa snack bars.  I did not have a copy of the recipe but could remember the basics of the recipe and decided to give it a hack.  You should check out Pascal’s website Make Awesome Shit Happen.

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Using ingredients I had in the pantry and pulling out my food processor I got to work.  I was surprised at what a “healthy hack” this snack turned out to be.  “Healthy hacking” means when you get a result in the kitchen making fantastic food with beautiful ingredients that does not take hours of time or years of skill.  I delight in finding recipes that are similar to expensive convenience items and are simple to make and cost a fraction of the retail price.

These healthy and tasty bars are a great “kitchen hack.”    Packed full of ground flax seed, organic toasted nuts, dried organic fruit, dried coconut flakes, Justin’s almond butter and agave nectar this is a powerhouse snack.

Personal chef Quinoa Bars 123

TRY THIS RECIPE.  Kids love it, you will love it and give some to your friends and they will love you more!

I urge you to step into your kitchen and hack away.  No, I do not mean you should wield you knife in an unsafe manner but approach your cooking with a mindset that  embodies excellence, playfulness, cleverness and exploration.  Have Fun!

This a gluten free, paleo snack that is also vegan.

Quinoa Fruit and Nut Bars

Makes 12 Bars

Prep time 10 minutes

10 minutes to set

20 minutes to enjoying a yummy and healthy snack.

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Ingredients:

3 cups dried fruit, you can use apricots, cranberries, raisins, dates or any other moist dried fruit

1 cup shredded unsweetened coconut

2 cups nuts, I used almonds, walnuts and sunflower seeds and you can toast them or use them raw for a healthier hack

1/2 cup organic quinoa

1/2 cup organic flax seeds

1/4 tsp sea salt

2 tbs agave nector

4 tbs Justin’s Almond Butter, I could say to use any almond butter but for best results use Justin’s.

A great kitchen hack for baking and prep is to use a flexible cutting board, silpat baking sheet or parchment to measure out your ingredients.

Then you can just lift up the flexible surface and pour into your food processor or mixer without a mess or losing any ingredients.  So easy and simple

1.  Grind the flax seeds for about 2 minutes.

2.  Add Nuts, Quinoa and dried fruit then grind for another 2 minutes.

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3.  Add coconut, salt, agave and nut butter and mix for 2 more minutes.

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4.  Line a 11 x 7 inch rectangular pan or any other similar size pan with parchment paper or plastic wrap.  Spray lightly with non-stick spray.

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5.  Add quinoa bar mixture to the pan and press it flat.

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6.  Set pan in freezer for 10 minutes or refrigerator for 1 hour to set the mixture and make it easier to cut.

Lara Bars and Bread 032Bars may be stored in the freezer for up to 1 month or in the refrigerator for two weeks.

Personal chef Quinoa Bars 126 About a week after the retreat I received this email from Cesar.

Connie,

Here is a photo of both my sisters and one of their fiancees with your snack bars in Argentina!  I brought the left over ones as a travel snack and had enough to share, and the girls loved them  would you mind sharing the recipe with us?lara bars girlsThis was a very nice email to receive.  I love the fact that those healthy bars made it down to Argentina to these beautiful young people!!!

Since we are on the subject of hacking let me tell you about a happy discovery in my life.  My husband recently found a hacker space in our town.  Solid State Depot is the hacker space here in Boulder Colorado.

What is a hacker space?

From the website LifeHacker I found this description of a hacker space.  They also list hacker spaces around the country.

“Great DIY projects  are often easy to do at home, but many require tools and space that you may not have. Just because you don’t have a basement workshop doesn’t mean you don’t get to scratch your DIY itch. Odds are there’s a hackerspace in your community, stocked with tools, plenty of space, safety gear, and knowledgeable people willing to help you. These spaces offer would-be makers a place to go and safely experiment, tinker, and dream. Here’s how you can find and get involved with one near you.”

Check out your local hacker space today!

March 5 2013 161

I happened to hear a conversation my daughter was having with one of her friends.  The girl who was visiting us said to Maddy, “You guys don’t have any snacks?”  They were looking for something to eat in the cabinet.  My cabinet is filled with foods to make snacks but nothing prepared.  Sure, we sometimes have chips or pretzels but not all of the snack foods most people have in their houses.

This statement made me laugh because I remember when I was about 14 and my friend Jenifer was over to visit.  We stood in our huge dry storage area of the converted farmhouse my family lived in.

This was my mother’s domain.  For those of you who do not know my mother she is a formidable force of nature.  We grew up on a 5 acre subsistence farm.  We grew or raised most of what we ate.  My mom did most of the work.!

Jenifer was saying, “your family does not have any snacks.”

Our dry storage contained big huge bags of flour, big bags of beans and beautiful canning jars full of produce from our garden.  I remember loving to see how the light played off of the different colors in the jars.  Red tomatoes, dark green beans, yellow summer squash and purple beets all lined the shelves.  There were no Doritos.

When I would go to Jenifer’s house I would feel as if I stepped into the Plaza Hotel.  They had individual slices of cheese in plastic, single yogurts and chips and crackers.  How very fancy it seemed to me.  Don’t get me wrong, Jenifer’s mom fed her great food but it just seemed so fancy to me to have snacks.  My family could not afford these things for all 5 of us kids.  Sliced deli meat was a luxury that only came once or twice a year.  Grapes from the grocery store were descended on like a fallen gazelle by a pack of lions when my mom dared to bring them home from the store.

My need to make snacks from scratch also arises from not wanting to pay the grocery store prices for snacks but also that I want my family to eat well.

Making chips from scratch is a breeze if you have a mandolin. This is the one that I have but there are much cheaper ones that work great as well. French Mandolin.   I use my constantly.  It makes things much easier.  If you hand cut chips or fries it takes too long!  At least for me as a chef I cannot stand tasks that are too laborious or slow.  I am usually moving in high-speed.  I will slice the potatoes and let rest in extra cold water for about an hour.

Then I will place a rack over my sink and let the potatoes drain for an hour or so.  I also do this for fries. March 5 2013 159

Then you do not need to pat the potatoes down with a bunch of paper towels and all of the water evaporates off.

I pre-heat oven to 450 degrees.

Oil a pan with coconut oil.  Do not use too much oil.  Coconut oil is great because you do not need to use much.  I only oil the bottom of a cookie sheet and do not toss the chips to coat.  When they are half way done I just flip the chips to crisp the top when the bottom is crisp.

This will take about 15 minutes.  When chips are hot out of the oven add garlic, shredded parmesan and salt or any other creative flavors you can think of but add when hot so it sticks.

Let cool on a rack and enjoy.

March 5 2013 174

Andy B-day in Jimtown 074

Last weekend I catered a lovely little party in Jamestown.  My friend Andy had asked me a couple of months ago to cook for his birthday party.  I knew it was coming up but did not realize that he didn’t have my phone number.  I was in Jamestown the friday before dancing at Town Hall to a great line up of local bands including the Gasoline lollipops.  I went out on the porch to cool off because the place was packed and the music had us all dancing and started talking to Nolan Farmer.  Andy rents a room in Nolan’s’ beautiful house nestled in the mountains above Jamestown.  Nolan asks if I am coming to Andy’s party on Sunday.  SUNDAY!  I told Nolan I better call Andy in the morning because I am supposed cater the party for him.  I called Andy in the morning a we worked out a quick and healthy menu.  Andy is committed to eating healthy and he is doing a great job.

Andy B-day in Jimtown 109Here is the birthday boy telling a joke.

I arrived at Andy and Nolan’s on Sunday and had a great day cooking with Andy and listening to the talented Nolan Farmer playing his guitar and singing some of the wonderful bluegrass songs he has written.  Does it get any better than that?

I made a kale and cabbage slaw with oven dried apples.

Andy B-day in Jimtown 056A light platter of salami and olives with some delicious fresh oranges.

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My whole wheat carrot cake cupcakes were a hit.

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Andy made a fantastic guacamole.

Andy B-day in Jimtown 089I also made some yummy goat cheese and veggie flatbread.

Andy B-day in Jimtown 088The center dish was an oven roasted salmon fillet with marinated baby heirloom tomatoes with garlic and fresh basil.

Andy B-day in Jimtown 040The guests loved the food but I think I had the most fun just watching my friends enjoy food cooked with love.

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Oven Roasted Salmon with Marinated Tomatoes

This dish is simple and delicious

2 lb Fresh Salmon Fillet

1 Pint heirloom Grape Tomatoes or Regular Grape Tomatoes

1 Garlic Clove Sliced Thinly

8-10 Fresh Basil Leaves

1 Lemon Sliced into Rounds

Sea Salt

Cracked Black Pepper

Extra Virgin Olive Oil

Balsamic Vinegar

8 Hours before cooking marinate Tomatoes slice in half, Garlic and Basil with olive oil and balsamic vinegar.

Slice the salmon fillet down the center and then slice into the salmon about 1 inch on each side of the center cut so that the salmon will open up.

Rub the salmon with olive oil and season with sea salt and black pepper.

Open the top and pile in the tomato mixture.

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Top with slices of lemon and bake until salmon is fully cooked.  About 15 minutes in a 350 degree oven.  Serve hot or cold.  The roasted tomatoes take on a bright and sweet flavor.

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Mothers Day is coming up and this dish would be a hit.

A la greqce cauliflower 012

I was thinking of Thomas Keller when I was trying to figure out what to do with all of this lovely cauliflower I had in my refrigerator.  I usually roast cauliflower, or make a soup or just steam it, but I wanted to do something new.

Thomas Keller has a  recipe for vegetables a la grecque.in his cookbook Bouchon. I love bistro food and preparing food ahead of time to be eaten later.  This recipe is perfect for making a day ahead and enjoying it all week.

You gently cook veggies in a court bouillon with olive oil, aromatics and lemon juice.  After cooking you store the veggies in the refrigerator in the cooled cooking liquid and reduce the liquid and make a vinaigrette before serving.  Genius.

I tweaked the recipe a little bit and substituted  butter for olive oil and  white wine for lemon juice.  The result was amazing.  I have been eating little happy bites of cauliflower lightly scented with herbs and wine for days now.  Heavenly.

This is a wonderful recipe for a party since most of the work can be done up to 2 days ahead of time.

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Start by cutting up your cauliflower.

Feb 27 2013 019In a large pot add 2 cups water, 2 cups white wine, 1/4 cup butter and aromatic herbs.  I used thyme, sage and rosemary.  I also threw in a garlic clove sliced into rounds.  Season the water with 1 teaspoon sea salt.

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Bring water to simmer and add veggies.

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Cook until tender crisp.

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Rinse veggies in very cold running water to stop the cooking process.

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Cool the cooking liquid and store veggies in the cooled cooking liquid for up to 1 week in your refrigerator.

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I suggest you try both my method and then go out and buy the Bouchon cookbook and try Thomas’ recipe as well.  I am sure I will be making this dish all summer when it is hot because the veggies, right out of the fridge are cool and packed with flavor.

Feb 27 2013 044

I bought a couple of pounds of roma tomatoes at the store.  They were a wonderful color and looked yummy.  These tomatoes were not very yummy.  As a fresh tomato these little fruits were completely useless.

Being frugal I could not throw them out.  Oven drying was the only solution.  This way the sugars in the tomatoes would be concentrated and the flavor enhanced.  I do not like to waste food.

I had some fresh thyme that I had frozen when I realized I would not use it up by the time in turned.  Freezing thyme is a great way to preserve it when you are not going to use the whole bunch.

I tossed the tomatoes in a little bit of olive oil and balsamic vinegar.  Threw on some sea salt and pepper and tossed some garlic and fresh thyme on top.

Feb 23 2013 053I set my oven and 250 degrees and let the tomatoes roast for 3-4 hours.

Feb 23 2013 079I took out the thyme stems and saved them in a bag in the freezer for stock and packed the dried tomatoes and garlic in a jar with some olive oil.  The tomatoes last in the refrigerator for about 2 weeks or 2 months in the freezer.  Use the oil to coat veggies, for a tasty salad dressing or spread on some fresh-baked bread.  Do not throw out the oil after you have used the tomatoes as it has a great flavor for the herbs, garlic and sweet tomatoes.

Feb 27 2013 046

These sweet dried tomatoes are very versatile.

Here are 10 ways to use oven dried tomatoes:

1.  Pizza topping

2.  Toss with pasta, olive oil, garlic and a good cheese

3.  Antipasti

4.  Top a salad with bacon and blue cheese

5.  Add to mayo and it is great in a sandwich or as a dipping sauce with fresh veggies

6.  Add to your favorite pasta sauce to punch up the flavor

7.  Add to stew at the end of cooking for a sweet complexity

8.  Add to soup with kale, white beans and garlic

9.  Blend tomatoes, oil that you stored the tomatoes in, and more fresh herbs with some balsamic vinegar for a delicious salad dressing

10. Toss with feta, kalamata olives, olive oil and grilled veggies

What do you use your oven dried tomatoes for?

Check out Lucys Friendly Foods for a great antipasti salad recipe.

July 2012 076

I have catered hundreds of events.  To have a smooth catered event you need a strong team.  Last summer I catered a small wedding in the mountains.  My great friends Ben Bell, Mike Deel and Dominic Daledia helped with this event.  The catering went smooth and easy.  It was a fun night and did not seem like work but having a party in the kitchen.  If only all of my catered events could go this smoothly.

The big difference with good food and great food comes when the people who are cooking love what they are doing.  That love comes through in the quality and flavor of the food.  This post was started last summer and I was reminded of it when I was looking at one of my favorite books Like Water for Chocolate.  This wonderful story is about the power of love coming through in food.  Read it if you have not gotten the chance yet.

When a group of cooks comes together, who love what they are doing, the food is always amazing.  I could not have done this event without the team that I worked with.

The bride wanted a cupcake tower and Dominic got out his chain saw and went to work creating this lovely platform for the cupcakes.

July 2012 118Mike was manning the grill and he can always grill up a piece of meat to perfection.  I  always trust that putting Mike Deel on the grill will result in perfect food.

July 2012 104Ben Bell is such a perfectionist that the detail work is where I task him.  He once topped some pizzas before going in the oven and I swear it looked like he had used a ruler to space the pepperoni evenly.  I love to watch this guy work.  It is beautiful how he is meticulous and artistic.

July 2012 102It really is all about the team when catering and this group of guys are always a pleasure to work with.

July 2012 136

I was reading a post from one of my favorite blogs, Things my Belly likes this morning and she asked if anyone had a cheese and maple recipe.  I thought about how this post has been languishing in my drafts folder and decided it was time to get it out and dust it off.

July 2012 073

Endive Spears with Goat Cheese and Maple Glazed Pecans

This is the most popular appetizer that I use when catering.  The crisp endive spears and creamy goat cheese topped with a sweet pecan and fig jam just fly off the tray when I serve them.

Endive spears separated and washed.  Let them dry on a towel for at least half an hour upside down to drain the water.

Toast pecan halves tossed in maple syrup until crispy.  This will take 8-10 minutes.   Let them cool completely before removing from the tray.

Mix 1 lb goat cheese with 2 tbs heavy whipping cream in a stand mixer with whisk attachment.

This will make the goat cheese easier to spoon into the endive spears.

Scoop a small amount of goat cheese into the endive spears.  Top with fig jam, one pecan, a sprig of fresh thyme and season with salt and pepper.

You can make your own fig jam or pick up a jar at the market.

Here is a great recipe for fig jam from Kiss my Spatula.

Feb 6 051

I stood in front of the display of Satsuma tangerines at Whole Foods.  I was not there to buy fruit.  I had a list and a budget.  I looked down at the tangerines.  The display was artful and tantalizing.  Lovely oranges, yellows and dark greens swam before my eyes.  I mumbled to myself that I have to remember not to go to Whole Foods on an empty stomach.  Of course I reached for a paper bag and starting filling it with these little beauties.

If you have not had the pleasure of tasting Satsuma Tangerines do yourself a favor and buy them today.  They are available for a short time each year and then they are gone. You will have to wait for the next season and this is not advisable.

When I got home and sat down to peel the thin skin off of a Satsuma I took my time and enjoyed the process.  It reminded me of my favorite author.  MFK Fisher.  Most of you hard-core foodies are familiar with Mary Francis.  If you love food and life and the sensual pleasures found in food then pick up any of her books.  The tangerine reminded me of her book Serve it Forth.  In the essay Borderland she describes her secret love of dried tangerine segments.  “My pleasure in them is subtle and voluptuous and quite inexplicable.”  This line is Mary Francis at her best.  Her erudite musings on food and life are beautiful to read.  I lose myself in her books.  I do not read them on the bus or at a crowded cafe but save them for a quiet place where I can stop and just stare off into space and think about what she has written.  I am always inspired to cook and eat, usually with a few good friends after reading MFK Fisher.

I enjoyed my honey sweet tangerine and was pleased with my lack of self-control at Whole Foods.  I had no regrets about not sticking to my budget.

You can cook with Satsuma tangerines but eat one fresh as well.   Enjoy the perfume of sweet citrus and then experience the sweet juice as you bite into each little segment.

Jen Yu describes her first experience with Satsuma Tangerines in her stunningly beautiful blog Use Real Butter.  Fall Fruit and Yogurt Salad.

You can add Satsuma tangerines to salads, make a fruit salsa for fish, bake a lovely tart or make a sweet and tart Satsuma marmalade.

Todays recipe is not a gourmet recipe.  I wanted to make something for my 12-year-old son.  He was getting over a cold and his throat was sore.

Jello!  Always my favorite for soothing a sore throat when I had a cold as a kid. It is  easy to make your own jello and the ingredient list does not contain words hard to pronounce.

My son and I read a box of Jello at the store.  He was not enticed by the disodium phosphate or the adipic acid and fumeric acid.

We made our own jello with just a few more steps than the boxed kind and it was delicious.  Little bits of Satsuma flesh dotted the jello and a bright citrus flavor dominated the taste instead of the usual cloying sweetness of packaged jello.

Top your jello with some fresh made real whipped cream  or just eat it plain.  This is not gourmet but a real treat.

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Satsuma Tangerine Gelatin

You can substitute honey or agave nectar for sugar in this recipe but reduce water by 1/4 cup

I recommend honey since Satsuma tangerines have a honey note that is intensified with honey.

1/2 ounce or 2-1/4 tablespoons unflavored gelatin

2 1/2 cups cold water

1 cup fresh squeezed Satsuma tangerines

2 tangerines sliced into rounds

1 cup cane sugar, or to taste since this recipe is slightly sweet without added sugar

If substituting the sugar with honey or agave nectar remember to reduce water by 1/4 cup.  Agave nectar gives this recipe a nice slightly brown color and rich molasses flavor.

Bloom the gelatin in 1/2 cup cold water in a large bowl.  Let sit for 5 minutes and then stir.

Feb 6 049Boil 2 cups of water with the tangerine slices and sugar until sugar is dissolved.  Add tangerine juice and pour hot mixture into cold water and gelatin mixture.  Mix throughly and put in the refrigerator to set.

Feb 6 059It should set up in about 2 hours.  Leave the tangerine slices in the jello as it will increase flavor.  You can remove them before serving but since Satsuma tangerines  do not have a bitter pith then they are sweet and tasty when left in whole slices and eaten with the dessert.

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