Zoe Cuisine

Slice Like a Pro

Even after spending 14 weeks in culinary school, I still cannot consistently cut fruits and vegetables in paper thin strips or slices as well as I would like. When making something like an apple tarte or potato gratin, it best to have all the slices be exactly the same thickness to ensure even cooking time and to have a professional presentation. This is very hard to do by hand unless you are a skilled chef that spends many hours a day slicing and dicing. Hopefully one day I will have knife skills like an Iron Chef, but until then I have been cheating with this amazing gadget from OXO. This handheld mandoline has a single very sharp blade that allows you to cut just about any fruit or vegetable in three different thicknesses. The slices come out perfectly even and you are done prepping in half the time it would take if you did it by hand. I have been loving using this slicer for cucumber salads, shaved fennel and red onion. There is a safety cover that you place over the item you are slicing so you won't cut your finger - this is very important to use! At $19.99 this is one of the best gadget buys that I have had in a while. I picked mine up at Bed, Bath and Beyond but they are also available online. I highly recommend it!

Pasta with Goat Cheese, Lemon and Asparagus

This is a very simple, fresh and delicious spring pasta recipe that was just featured in the latest Bon Appetit in a segment titled "15 meals in 15 minutes". Now is the time to try this dish at home since locally grown asparagus is readily available. All of the prep for the dish can be completed in the time it takes the pasta to cook. When the pasta is ready, simply toss and serve. I chose to use whole wheat pasta instead of white in order to bulk up the fiber content of the meal. My husband is totally anti whole wheat pasta, but I managed to get him to eat it (by not telling him I was using it!) and he actually said he liked it prepared this way! Score! The creamy sauce is packed with flavor from the tangy lemon and goat cheese without added calories from cream or butter since it is thinned with the starchy cooking liquid from the pasta. This dish is great as a vegetarian main course, but can also benefit from the addition of some protein if you choose. I actually added some Bell & Evans chicken sausage that I removed from the casing and browned in a skillet. It would also be great with shrimp, scallops or chicken.

Pasta with Goat Cheese, Lemon and Asparagus Ingredients: 1 lb fusilli or rotini (I recommend using a whole wheat variety) 1 lb slender asparagus spears, trimmed into 1-1.5" pieces 1/4 cup olive oil 1 tablespoon finely grated lemon zest 2 teaspoons chopped fresh tarragon 1 5 oz log soft fresh goat cheese (do not buy crumbles - they don't melt as well!) Instructions: Cook pasta in a large pot of boiling salted water until almost tender, about 7 minutes (longer if using whole wheat pasta). Add asparagus and cook until pasta is done, about 2-3 minutes. While pasta is cooking, combine oil, zest and tarragon in a large bowl. Crumble in the goat cheese. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid. Add the hot pasta, asparagus and 1/4 cup of cooking liquid to the bowl with the goat cheese mixture. Toss to coat, adding more cooking liquid if dry. Season to taste with salt and pepper. Variation: If you would like to add some protein to this dish, try one of the following - seared shrimp, shredded rotisserie chicken or chicken sausage cooked without the casing and crumbled (this was my choice). Just add the protein of your choice at the end to the finished pasta dish. Serves 4-6

Recipe Courtesy of Bon Appetit June 2009

View Printable Version

All About Albarino

When I dined at Toro last week, I was a bit challenged when it came to ordering a glass of wine as their entire menu is comprised of Spanish varietals. I have tried a few Spanish wines before, mostly the reds Rioja and Malbec, but the majority are completely foreign to me and I have no clue how their flavor equates with their American and French counterparts. Thankfully Toro provides a nice one line description next to each of their wine offerings, so I was able to comfortably settle on a glass of the Martin Codax 2007 Albarino for $11. They described the wine as "crisp and tangy with lemon and lime" which sounded quite refreshing and indeed it was. I love a nice, dry, crisp white wine but I find them hard to come by so I was pleasantly surprised by the discovery of the Albarino. It's very rare that I ever remember the name of a wine I had in a restaurant to be able to look for it in a store, so I assumed that I would not be sipping another glass of Albarino for quite a while.

 

A few days later I was at my local wine store looking for a bottle of red for that night's meal when I spied a very pale yellow bottle labeled Albarino. I thought this was a coincidence since I had never heard of this wine before that week. Then just yesterday I was reading an article in the latest issue of Cooking Light about the best wine picks for popular flavors (Chinese, pizza, bbq and burgers) and noticed that Legal Seafood Wine Master and BU Wine instructor Sandy Block had recommended the Martin Codax Albarino. He claimed that "the dry white's vegetal/lime essence and tangy finish allow it to cut through thickly textured sauces." I was intrigued. This Albarino seemed to be popping up everywhere all of a sudden. I returned to the wine store in search of the bottle I had seen, and sure enough it was the Martin Codax 2007 for just $12.99. So that night I sat on my deck in the lovely 75 degree weather and sipped a delicious glass of Albarino. It was perfect. I have since done a little reading online and found out that Albarino is the most respected white wine in all of Spain, and hails from the northwest region of Galicia. It is sometimes referred to as Spain's Reisling, and is often described as citrusy, crisp and spritz-fresh (sounds a little like a mouthwash, but trust me it's good!). It is thought to be an excellent accompaniment to seafood, salads and any cuisine that incorporates citrus flavors or sauces, such as blackened scallops with a mango lime chutney. I highly recommend that you give this affordable and refreshing wine a try for your next al fesco dinner or cook out.

Five Treasure Fried Rice

This is a recipe from one of my favorite Food Network personalities, nutritionist Ellie Krieger, who also writes for Fine Cooking magazine. Fried rice is usually a greasy side dish that you feel guilty eating, but this version is full of crisp veggies and whole grain rice. I was immediately drawn to this recipe because most of the ingredients are ones I always have on hand in the fridge or freezer anyway. Plus I buy a lot of broccoli and this recipe specifically calls for using the stems which usually get tossed away. Ellie's updated fast food favorite is crunchy, colorful, delicious and satisfying. I served this rice alongside stir fried black pepper shrimp and pan seared store bought potstickers when I was craving a Chinese feast without all the oil and sodium that comes along with typical takeout.

Five Treasure Fried Rice Ingredients: 2 Tbs. canola oil 1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. broccoli) 3/4 cup finely diced carrots 3/4 cup finely diced red bell pepper 3/4 cup frozen shelled edamame 3/4 cup corn kernels, fresh or frozen 4 scallions (both white and green parts), thinly sliced 2 Tbs. finely grated fresh ginger 2 large cloves garlic, minced 4 cups very cold cooked brown rice 3/4 cup finely diced Canadian bacon (4 oz.) 2 large eggs, lightly beaten 1/4 cup lower-sodium soy sauce (or mushroom flavored soy sauce) Instructions: Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve. From Fine Cooking December 31, 2008 View Printable Version

Tantalizing Tapas at Toro

Monday night I dined with friends at Toro, Ken Oringer's acclaimed tapas restaurant in the South End. I had eaten there a few times after it first opened and had very good experiences, but was reluctant to go back because of the no reservations policy which always results in a long wait for a table. I have no problem waiting for tables, but my significant other has a very short fuse when it comes to standing at a crowded bar being bumped into by people for any longer than twenty minutes. Since it was a cloudy, cool Monday night, I thought our party of five would have no issue getting seated promptly. I mean who really goes out on Mondays except when celebrating the fact that a friend passed a really difficult Human Resources exam (Yay Julie!!)? To my surprise, the answer is a lot of people! The place was jammed.  Chef Jamie Bissonette attributes the restaurant's success to the menu's wide array of small bites for $5-$10. I actually had the pleasure of working with Jamie at an event put on by BU recently in which we made an assortment of items from the menu, such as tortilla espagnola (potato and onion frittata) and datiles con jamon (dates stuffed with blue cheese and marcona almonds wrapped in ham). Most dishes are extremely simple and rustic, making use of only a few very fresh and very high quality traditional Spanish ingredients.

When we were finally seated my party was pretty ravenous and excited to try and share many of the unique offerings on the menu. Ordering at tapas restaraunts can get out of hand quickly if you do not have a game plan and that is exactly what happened with our group. The low prices are deceiving as each plate is typically only a few bites, so over ordering can happen very easily. The three females picked out 4 dishes, a chopped salad with manchego and olives, a massive paella for the entire table, chorizo and chickpeas with hard boiled egg and the famous grilled corn (more on that in a minute), which we ordered with our server. We did not pay attention when the two male members of our party placed their orders. Lets just say that they went completely overboard, ordering over 10 different dishes that included pork belly, beef heart, bone marrow, kobe beef mini burgers and foie gras (do you sense a carnivorous theme?). Since we were in the spirit of celebration we tried not to chastise them too much and submitted ourselves to sampling the massive quantities of food that kept arriving at our table. My favorite dishes included a salad of grilled asparagus and morel mushrooms in a divine vinaigrette, griddled garlic shrimp in spicy aioli, the paella valencia and the grilled corn. The paella comes in a traditional dual handled pan straight from the stove to the table. It was chock full of shrimp, mussels, clams and spicy chorizo which two huge bone in chicken thighs as a centerpiece amidst the mounds of savory rice. We all agreed that the seafood and sausage were the stars of the dish. The grilled corn (pictured above) is a dish that has nearly started a cult following in Boston. It is one of the most delicious flavor combinations I have ever tasted. An order of corn consists of 3 halved corn ears that have been grilled until crispy and then slathered with garlic aioli and topped with a generous heap of crumbled cojita cheese. The aoili and cheese are gooey and melty from the heat of the corn and it is a given that you will end up with it smeared all over your face, but you will not care because you will be in such a state of culinary bliss. The corn is one of the larger portions on the menu with 3 servings for $6(I recommend bringing some floss in your purse if you plan on ordering this treat.)

I was yet again very impressed with the quality and presentation of food at Toro. The menu is so large and varied that you could dine there often and always experience something new and different. It is possible to go to Toro and get a very affordable dinner if you are very good at self control. Unfortunately that has never been one of my strong suits, and definitely is not one of my husband's, so I think we will be forced to make the pilgrimage to Toro less regularly than we would like. If you are looking for a restaurant that is great for groups and adventurous eaters, this is definitely the place to go as long as you can handle a lengthy wait. I don't see Toro becoming any less popular any time soon.

Fresh Mango Avocado Salsa

This is a super fast, fresh salsa that jazzes up everything from seafood to tacos, rice and beans. I served this with some Mexican style seared shrimp and scallops last week and it was delicious. I am always looking for ways to add healthy flavor to a simply grilled piece of chicken or fish and this salsa is a perfect solution. I think a nice variation of this recipe would be to add some black beans, tomato, corn or cilantro (or all of the above).

Fresh Mango Avocado Salsa Ingredients: 1 mango, peeled, pitted and diced (about 1 1/2 cups) 1 large avocado, peeled, pitted and diced 1 large shallot, diced 1 jalapeno chile, seeded and finely diced (about 1-1.5 tablespoons) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lime juice Instructions: Mix all ingredients in a medium bowl. Season to taste with salt and fresh pepper (optional). Cover and chill for at least a half hour if possible. Add more fresh lime juice before serving (optional). This salsa will keep for up to a day in the fridge without the avocado browning.

Recipe courtesy of Bon Appetit June 2009 issue

View Printable Version

Salsa alongside seared shrimp and scallops, black beans and corn tortillas

Vietnamese Chicken Salad

Tonight I made one of my favorite salads that I haven't had since February, Vietnamese Chicken. I posted it when I first started the blog and wasn't in the habit of taking original pictures of every recipe. Well times have changed and now if I am going to post it then I want a picture of how it looked when I made it, not how it looked when a professional food stylist primped it. This salad is so fresh, healthy and quick to pull together that I am seriously wondering why I haven't made it in months. I think of this salad as a type of detox dinner, meaning it is great to make after a weekend of too much eating out paired with a too many cocktails. You get the health benefits of the crunchy raw cabbage and carrots with lean chicken and loads of super flavorful fresh herbs. The dressing has tons of zing with absolutely no oil. This would be great with thin sliced steak or seared shrimp or scallops instead of the chicken. Go to the recipe

Pineapple Carrot Muffins

Lately I have been volunteering for an organization called Operation Frontline that is committed to ending hunger through nutrition education. They hold classes for low income individuals across the country that are meant to teach nutrition, healthy meal preparation and budgeting skills. Each session is comprised of six classes that meet once a week at a local community center. Chefs and culinary professionals teach the cooking segment while nutritionists and dieticians speak about everything from the food pyramid to portion size and the benefits of foods such as whole grains. At the end of each class each participant leaves with a bag of groceries containing all of the elements for the meal that was prepared in the class. The goal is for them to go home and prepare a nutritious meal for their families using the new skills that they learned. One of the requirements for the recipes used in class is that they cannot cost more than $2.50 per serving, so there aren't many fancy ingredients used. So far I have been really impressed by the food we have been preparing. This week we made whole wheat vegetable black bean quesadillas with pico de gallo and fresh mango salsa. We also made these pineapple carrot muffins which are dairy free and use a mixture of baking soda and white vinegar as a leavening agent (just like how you made volcanoes erupt in 3rd grade science class!). I was impressed with how moist and flavorful these muffins were for only 160 calories a piece. They are packed with goodness from the whole wheat flour, carrot and pineapple. You can easily make these into a dessert by topping with a little cream cheese frosting.

Pineapple Carrot Muffins Ingredients: 1 medium carrot, peeled 1 cup canned crushed pineapple with juice 5 tablespoons vegetable oil 1/2 cup cold water 1 tablespoon white distilled vinegar 1 teaspoon vanilla extract 3/4 cup all purpose flour 3/4 cup whole wheat flour 3/4 cup light brown sugar, packed 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon salt non-stick cooking spray 1/2 cup raisins (optional) 1/2 cup chopped walnuts (optional) Instructions: Preheat oven to 350 degrees. Shred carrot into a medium mixing bowl (should yield about 3/4 cup). Add pineapple, oil, water, vinegar and vanilla to the bowl with the carrot. In a separate large mixing bowl, mix the flours, brown sugar, baking soda, cinnamon, allspice and salt. Add the wet ingredients to the dry and mix until just combined. Add walnuts and raisins if using. Coat muffin tin with non-stick spray or cupcake liners. Fill each muffin cup 2/3 full with batter. Bake for 20-25 minutes or until tops are golden brown and a toothpick comes out clean when inserted into the center. Makes 12 muffins. Modifications: To make a cake, pour the batter into a greased 8" baking dish and bake for 30-40 minutes. To make these muffins into a dessert treat, top with cream cheese frosting.

View Printable Version

As a cupcake with cream cheese frosting and chopped pecans

Cream Cheese Frosting Ingredients: 8 oz cream cheese at room temp 4 tablespoons butter at room temperature 1 teaspoon vanilla 6 oz confectioners sugar (about 3/4 cup) Instructions: Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until fluffy, about 1 minute. Using icing spatula, spread frosting evenly over surface of cupcakes or cake.

View Printable Version

Good Eats in Charleston, SC

(My lovely hostess enjoying some guac and a cerveza on the patio at Taco Boy)

I just got back from a weekend in Charleston, SC where I was visiting one of my oldest friends. It was my first time in the city and I loved it! The downtown area feels more like a quaint seaside resort town than a big city. The cobblestone streets are lined with flowers and palm trees and amazing courtyards open up behind beautiful wrought iron fenced townhouses. I could have spent days wandering around taking pictures, but alas my time was limited.

Of course I managed to eat a few good meals while I was in town and I thought I would share some of the places in case you are ever in the area. On Folly Beach on James Island we ate at Taco Boy, a super casual and fun Mexican eatery with an outside patio and garden courtyard. We had a huge stone bowl of simple, fresh and delicious guac with homemade chips. The best part of the menu is the a la carte taco section that features everything from fried fish tacos to seared ahi tuna, pork and tempura shrimp. I can never decide what I want on a menu, so this was a great way to try a variety of different flavors at only $4 a taco.

While we were downtown, we dined at Social on East Bay Street. This restaurant is a trendy wine bar with an eclectic shared plates menus that features everything from asian apps to brick oven pizzas. I especially loved the super thin crust mushroom pizza with truffle oil, goat cheese and caramelized onions. To drink I tried "The Socialite" which was the smoothest dirty martini I have ever had. The secret ingredient was tomato vodka (these southerners think of everything!). My only complaint about this place was that they have a DJ churning out tunes that are a little too loud for a restaurant atmosphere after 10pm. You know you are getting old when you have to ask the waitress to turn the music down! Dine here before 9 and you should have no problems.

Our last meal was an elegant brunch at Magnolias, also on East Bay Street. This restaurant is known for upscale American cuisine with a southern flair. We started the meal with the classic southern snack, pimento cheese spread. This addictive dip is a mixture of smoky roasted red peppers, spices, assorted cheeses and often mayo or cream cheese. It is decadent and delicious slathered on anything from bread to vegetables, chips, meat - you name it! I have no idea why this phenomenon has not taken hold north of the Mason Dixon line! For my brunch entree I had crab cakes topped with tasso ham, poached eggs and chive hollandaise with a side of corn relish and potato hash. This meal was exactly what the doctor ordered after our late night of drinking "Socialites". 

(Fancy Pimento Cheese Spread at Magnolias)

I will definitely be back to Charleston to try all the other restaurants whose menus I longingly looked at as we walked by. This is a town that takes eating and drinking very seriously. I can't wait to return for more good times and good food with great friends.

Turkey Ricotta Meatballs

This is a recipe that I pulled out of Cooking Light a while back because I thought it looked good, but never made until last week. I am always looking for new ways to use ground turkey because I tend to get sick of cooking chicken so often. These meatballs are a cinch to pull together and are really moist and delicately flavored. They are perfect as an addition to your favorite Italian pasta dish or served on their own with a dipping sauce as I did. You can brown them in a pan before baking (as the original recipe suggested) or save yourself the hassle and just put them right in the oven which worked out great and is easier on the clean up.

Turkey Ricotta Meatballs Ingredients: 1 lb ground turkey meat 1/2 cup part skim ricotta cheese 1 egg 1/2 cup breadcrumbs, plain or italian style 1/4 cup chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375 degrees. Combine the turkey meat with the rest of the ingredients in a bowl, then shape mixture into about 20 meatballs. Arrange meatballs in a single layer on a baking sheet lined with parchment (to prevent sticking and make for easier clean-up). Brush the tops of the meatballs with olive oil. Bake for approximately 15 minutes or until cooked through. Serve as an appetizer with a side of marinara dipping sauce, or add to your favorite pasta dish.

Recipe courtesy of Cooking Light, September 2008 issue

View Printable Version