Archive for the 'tarragon' Category

15
May
10

linguine with clams, veggie sandwich.

I just reached a major culinary milestone. In a lady-balls-to-the-wall moment, I approached the seafood counter at Whole Foods with nothing but bivales on the brain. After probing the seafood man for his expertise (Clams or Cockles? Jersey clams or Maine clams? Boxers or briefs?), I walked away with two pounds of Littleneck clams and a totally unnecessary and premature sense of accomplishment.

I’ve had no experience with clams save for a few encounters with clam chowder, so I was pretty glued to the recipe I found on Epicurious. It was meant for cockles, but the Whole Foods man said he favored clams (they’re sweeter and less briny, apparently) and steered me in that direction. It called for:

linguine with clams

Ingredients:

12 oz linguine (I used whole wheat)

2 tbsp butter

3 cloves garlic, minced

1 cup dry white wine

2 tbsp tarragon

1/4 tsp saffron

2 pounds cockles ( I used clams)

It also requested I add whipping cream, which I excluded because I can. I love exerting my power over dairy. You start by cooking the linguine as the box instructs, and melt the butter in a large skillet over medium heat. Add shallots and garlic and sautee for a couple of minutes, and then add the wine, half the tarragon and the saffron. Bring to boil, add the clams, and cover the skillet. They took about 8 minutes to cook, and suddenly all the clams pop open and, like, all but unhinge! It looked just like the Reach toothbrush cartoon, but an edible version. Side bar: what happened to Reach? Anyways, you toss the cooked linguine in with the sauce, season with salt and pepper, and then top with the clams. I added some crushed red pepper flakes for some spice, but the tarragon and saffron did a pretty good job of seasoning. I really enjoyed the whole clam experience.

In sweaty news, I’ve been going at this whole workout thing with a new perspective. Harder, faster, stronger, if you will. I used to be all “treadmill for 20 min a day? Done.” Now I’m all, “Treadmill for 20, Cybex for 30, Stair master for 15? Done,” or some variation of that. It’s swimsuit season much too soon, so it’s go time. I will never stop wishing there were pools in the city, though, because I loooove to swim. I also enjoy that whole “fetus in the womb” feeling of floating around and doing somersaults and whatever. Also, it’s sweatless exercise. Something to think about, NYC.

While looking through my repertoire of recent eats, I realized that my most photogenic recipe was another from Epicurious. Is there such a thing as a recipe app addiction? If so, I suffer from it.

I want

Ingredients:

1/2 cup white vinegar

1 cup thinly sliced red onion

1 cup canned black beans, rinsed and drained

1/2 teaspoon ground cumin

1/4 cup fat-free mayonnaise

1 teaspoon finely chopped canned chipotle chile with sauce

1 tablespoon fresh lime juice

8 slices whole-grain bread

2⁄3 cup crumbled reduced-fat feta

1 medium avocado, thinly sliced

2 tablespoons fresh cilantro, chopped

1 tomato, cut into 8 slices

You start by boiling 1 cup water with vinegar in a small saucepan. Add onion; turn off heat; let sit 30 minutes; drain. I love red onions more than life itself, and this was a delicious way to prepare them. They’re almost pickled. Epi then wants you to puree beans and cumin in a blender. Mix mayonnaise, chipotle (I used a jalapeno) and lime juice in a bowl, and spread on 4 slices of bread, which I toasted. I’m normally not a mayo fan, but I figured it was alright to include as long as lime and jalapeno were involved. Top remaining slices with bean puree, onion, cheese (I used goat cheese due to the overwhelming absense of feta in Whole Foods that week), avocado, cilantro and tomato. I’ve made my fair share of well documented veggie paninis in the past, but this was by far the most hearty. It’s also arguably the prettiest, and I’m showing it here in all its openfaced glory. See below:

black bean and veggie sandwich with pickled red onions and jalapeno mayo

09
May
10

halibut with fruit salsa, green pea and tarragon soup.

I’ve been a vegetarian for all of two years now, and there are times when I openly wonder if I could still claim veg status if I maybe just integrated some cured Italian meats into my diet. Just a few; just to see how it feels. I watch the Food Network and am unnaturally jealous when they prepare those adorable lollipop-like lamb chops. Also, I’m weirdly fascinated by duck and the way people score the backside with a criss-cross pattern before cooking. When’s the last time I had that much fun with an eggplant? I do realize that I’m the only one closing myself off to decorating ducks, but the idea of crossing over to the dark meat side fills me with this unmistakable sense of failure. I have no clue when that will pass, so for now I’m choosing to further explore the world of seafood.

I was in Whole Foods last week and was drawn over to the seafood counter. Before I had a chance to explore my options, I saw one of those “WEEKEND DEAL!” stickers on the halibut. I’ve only ever made more mainstream fish such as salmon or tilapia, but my latest desire to keep seafood interesting drove me to purchase. For just $15.99 a pound (3X the price of the modest tilapia), I was the proud owner of halibut – the Lexus of fish. I took it home and prepared with some black bean and mango salsa, a Deena original I like to whip out once it gets warm. I started out by brushing the fish with some olive oil and lemon juice, salt and pepper, and cooked in on the panini press:

halibut, being pressed

My friend Becca was talking about how professionals always wrap their paninis in aluminum foil before pressing, and how this would lend to a much less frustrating cleanup. I wish I could take credit, but she was the motivation for me deciding to forgo grill marks for the best cleanup of my life. The end result was fish that turned out all kinds of tender, because it behaved as if it were being steamed rather than grilled. Delicious.

Ingredients:

1 can of black beans, drained and rinsed

1 mango, chopped

1/4 red onion, chopped

1/2 avocado, chopped

1 handful of cilantro, chopped

lime juice to taste

I mixed together all ingredients and seasoned with the lime juice, salt and pepper. The end result unnaturally jacked up my grocery bill,  so I also made a dirt cheap Green Pea Soup with Tarragon recipe I found on the Epicurious app.

halibut with fruit salsa

Ingredients:

2 16 oz bags of frozen peas

2 tbsp extra virgin olive oil

1.5 c of sliced shallots

4 c vegetable broth

3 tbsp tarragon

plain nonfat yogurt

I made the recipe by the book, except they wanted me to add pea sprouts to the top and I figured we could do without. You start by heating the olive oil in a large saucepan, and throw the shallots in. I had one shallot, some red onion and a few green onions — the poor man’s version of the building blocks for soup — so I chopped all of the above and tossed those in. You cook for about 7 minutes, and then add all but one cup of the peas to the pan along with the veggie stock and 2 tbsp of tarragon. Bring it to a boil, and then reduce to simmer for about 7 minutes. Then, the recipe instructed me to puree, so I did as told with my immersion blender, arguably my favorite kitchen tool ever. Once pureed, you add the remaining tbsp of tarragon, some pepper, and then ladle into bowls. Microwave the peas for a minute, and top the soup with a few of those and a drizzle of yogurt. It was seriously so sweet and amazing. I’m pretty sure I had three bowls the first night, and that was with my self control in place.

On the sweaty side, I’ve held true to my promise for more yoga, and have started going at least twice a week. Hello, dedication. The downside, of course, is I’ve started talking in cult-like yogi terms. “There’s one long line of energy in Warrior 2, and you can really feel it. And you want to open up your heart in your bind, you know?” This rarely seems applicable when I work it into daily conversation, yet somehow I do. After two weeks of yoga and half-assed aerobic exercise, I’ve come to the conclusion that yoga can only be a part of my life when I’m still hitting the gym on the daily. It’s really the only way to get ride of those 10 peanut butter pounds I’ve accumulated, especially since I’m still eating massive amounts of reduced-fat Skippy while trying to lose the fruits (back fat, etc.) of its predecessor’s labor. I have future plans to start dancing again, so stay tuned re: that.

Anyways, see below for my delicious pea soup:

Green Pea with Tarragon Soup




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