Dance of the Wallflower

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celeriac-root-with-tops-intactSome perfectly wonderful ingredients simply work at being ignored!  Celeriac, or also known as, Celery Root, is one of those ingredients.

Yes, it’s kinda homely.  The name doesn’t necessarily inspire creativity.  Yet, it has a great deal going for it!  Celeriac can be prepared pretty much the same way you would a potato; in fact, some diners would never notice you slipped some onto their plate in place of the weight loss inhibiting potato…

I’ve been endeavoring to work with celeriac.  It’s lovely raw, grated in a salad, or cook and then puree or mash this healthful treat.  The flavors are subtly bitter/sweet with notes of anise, celery, hazelnuts, and/or walnut.  Mashed Celeriac has a lovely fluffy texture.  The only hard part is peeling it.  Get out a nice sharp knife and just go for it.  A carrot peeler really isn’t going to touch this hunk of joy!

I decided to try using Celeriac in a braise featuring Italian herbs and wine.  Oh, my!  The battle was on!  Those beautiful, soft, luscious chunks of roasted vegetable brought out the aggressive side to those at my table… So good!  Please do try this soon!

Enjoy! Chef Celinda CelRoot2

Fishing For Sunshine

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caribbeanFishjpg
I have a large desire to find myself surrounded by jungles, sand, soft breezes and the lulling sound of Caribbean water lapping the shore… Yeah, I know, not happening, but I can fool my taste buds, for a little while, anyway…

Pretty cod, pan seared with Gluten Free flour, sits atop sweet potato, dusted with a blend of Turmeric, Allspice Berry, Indonesian Cassia, Cumin Seed, Indian Coriander Seed, Ginger Powder, Cardamom Seed, Tellicherry Black Peppercorn, Nutmeg, and Habanero, is then roasted with coconut, jalapeno and lime zest.  Fresh lime makes a side of escarole sing sultry tunes.  Cilantro lingers for a pungent reminder:  The Sun is always shining somewhere in the World!

Enjoy!  Chef Celinda

caribbean

Belly Dancer’s Spice?

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fenugreek The scent of Fenugreek seeds tend to make me think of Belly Dancers, for whatever reason.  It’s beautiful, exotic essence perfumes the very air; transporting me to a place dark with romance and secrets.

Fenugreek is used in many varied cuisines:  India, Turkey, Persia, Egypt, Eritrea, Ethiopia, as well as an ingredient in traditional Yemenite Jewish New Year dishes.

You have probably encountered this spice in curries.  Fenugreek’s fresh or dried leaves are used as an herb and the fresh leaves, sprouts and micro-greens are a delightful addition to your vegetable choices. Fenugreek’s distinctive sweet smell is from the chemical component, Sotolon.

The smell of the seeds is reminiscent of so many things, that it can be a challenge to one’s nose to identify exactly what has your attention so thoroughly.  It’s pungent sweet, yet bitter aromas may make you think of burnt sugar, caramel, maple syrup, chocolate, coffee, or even, celery.  Actually, it is an ingredient in artificial maple syrup.

Such a broad spectrum makes it a favorite in my spice cabinet.  Besides it’s natural affinity to all the ingredients from that exotic side of our globe, it is fun to add in unexpected places.  Why not?  It’s beautiful with cauliflower, broccoli and cabbage.  Try using a titch of toasted, ground seeds in an omelet.  Add the same to plain yogurt, with herbs, to create a spectacular sauce for chicken, fish or maybe a lentil soup!  Fenugreek also works well with tomatoes, so imagine a sauce featuring toasted ground seeds, garlic, chilies and fresh herbs.  Try this sauce with pasta or as a base to roast chicken breasts.

It’s time for me to stop tormenting you with these ideas!  Get in the kitchen and cook!  Enjoy!  Chef Celinda

Big Butts!

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PorkButtThere is little more appealing then a slice of fresh roasted Pork Butt/Shoulder, just out of the oven, steaming and dripping all over!

It is commonly braised and used for pulled pork and a variety of other options.  I love to simply roast them.  The fat within bastes throughout during the cooking process, adding moisture and remarkable flavor.

You can buy these with or without bones.  The bone-in has more flavor, but more challenging when it comes time to slice pretty pieces.  If you have a boneless one, be sure to open the flap created from removing the bones and season inside, as well.

I don’t generally brine a butt/shoulder.  (and YES, the name is interchangeable for this cut of meat)  You certainly can brine, if you have desire and the space.

Once seasoned, if cooking a boneless Pork Butt, you will want to tie it.  Otherwise, the top tends to lift up and become dry.

Pork is so very versatile.  It lends itself to a wide variety of different cuisines, so when it comes to seasoning, its wide open.  If you are cooking a big piece, you may want to keep the seasoning simple, so you can use it to prepare several diverse meals.  I get a kick out of my “Deja-Food” machinations.  The challenge is to prepare of meal, using ‘left-overs’ while utterly fooling the picky eaters at the table.

If you have the ability to handle a large quantity of Pork Butt, I would recommend going to one of the several Cash & Carry stores.  They are all over the Seattle area.  These stores are set up for restaurants and other food oriented retail operations, but they are licensed for non-commercial purchases, as well.  You will pay half the price per pound that you would spend at a grocery store.  You will ALSO have a package containing two full butts.  A ‘whole’ butt is from both sides of the pig, so two pieces. I generally cook one whole one, while cutting the other into two units that I freeze for another day.  You can cut the first smaller, as well.  You are in charge!

Enjoy!! Chef Celinda

 

Nic’s contribution…

Sq-isotto??

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ButternutFennel'Risotto'What should I call a dish made with minced butternut squash, fresh minced fennel and onion cooked slowly, while adding small increments of stock?  Kinda like risotto, but no rice!

This is one of those sneaky side dishes that will win the show every time.  The guests at the table, will all look at you and ask, “What is it?  Oh, it is soooo GOOD!”

The essence of the fennel mellows with the subtle sweet squash flavors.  Being the first time I played with this concept, I didn’t look to add more then salt for seasoning and a touch of sherry vinegar to balance the sweetness from both vegetables and the onion.

It would do well with hard cheeses, like Parmigianno.  Many of the warm spices would be good options, as well as your favorite chilies, cooked into the mixture from the beginning.  Fresh herbs can elevate in a large variety of directions.  Make your choices based on what you will be serving with this lovely side dish.

Enjoy!!  Chef Celinda

Fennel Top Pesto

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FennelTopPestoIt’s Green.  It’s Easy.  It has an immense FLAVOR.  It is also very versatile!

Try it tossed into pasta with Feta or Gorgonzola for a simple but amazing meal!

Try is as a condiment with roast chicken, fish or pork entree’s

Slather a thin layer on grilled bread and top with roasted Roma tomatoes and Pecorino Romano for a magnificent winter Bruschetta.

Envision a sandwich featuring thinly sliced roast chicken, Gouda, fresh apple and a thin slather of this magnificent pesto!

Fennel Top Pesto

Save the long, thin stems and frilly leaves from  your next fennel bulb.  Chop it roughly and place in a food processor with fresh garlic and roasted pine nuts.  Pulse a few times to mingle the ingredients and start breaking it down.  Add a little extra virgin olive oil and blend.  Add more oil, a little at a time until it is the desired consistency.  I did mention that this recipe is ridiculously easy?

Enjoy!!  Chef Celinda

Lunch Option

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pork loinLean, flavorful, pork loin is a wonderfully versatile protein to find lurking in your fridge.

Slice it super thin and layer with cheese, pickled peppers or onion jam on your favorite artisan bread,

Cube up a thicker slice and toss with roasted pears and pecans in a wilted baby kale salad dressed with warm bourbon and maple vinaigrette.

Maybe a quick taco appeals?  Julienne the pork and heat with caramelized onion and chipotle pepper.  Spoon into warm corn tortillas with layers of finely shredded napa cabbage and a quick shave of cotija.

How to Prepare Your Pork Loin

Being lean, you need to take extra measures to protect this lovely piece of meat.  Brining is ideal.  Use 1/4 cup of salt to 3 cups of water.  I like to add some honey, a bay leaf, peppercorn and acid in the form of a splash of organic cider vinegar or half of a lemon.  Cook to dissolve salt and honey.  Cool fully, then immerse the roast into the liquid and refrigerate.  Even a couple hours will make a huge difference.  For a larger roast, over night is ideal.  Remove from the brine at that time, or it will affect the overall texture of the meat.

To roast, merely make a rub of your favorite herbs and spices then smear them all over the roast.  If you did have time to brine, you will not need as much salt when roasting. Pop the meat into a 350 degree oven and roast until the thermometer reads 145 degrees.  It cooks fairly fast, so keep an eye on it.  Once out of the oven, please set it aside to rest.  The rest period allows the temperature to permeate consistently through out the meat.  The juices settle, so when you cut it, they don’t run out, resulting in a dry piece of pork.

Have fun creating your own recipes with this low cost ingredient!

Enjoy!!  Chef Celinda

Cracking Up

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walnuts-and-shellsLosing your marbles?  Laughing hysterically, at something not quite funny?  Maybe… Does it matter?  I decided, a long time ago, it didn’t matter in the least!

Embrace your ‘Nutty’ side and bring more NUTS into your culinary repertoire.  Walnuts, in particular, can be a wonderful addition, to both sweet and savory dishes.  They also bring Omega-3 fatty acid and a decent amount of protein to “the table”.

I find it relaxing to hand-shell nuts, like these.  Grab a handy nut cracker and start cracking those big shells!  You may find a certain sense of timeless contentment or…maybe you might want to use this task for a little stress relief, for those annoyances you may have internalized.  Yes, cooking can be quite therapeutic!

Whether smashing things brings you joy or you’d rather just slide into a bag and pull out some treasure, walnuts are easy to work with.  They add a wake up of bitterness, lovely texture and the element of surprise in many dishes.

You have probably seen them used in salads.  All of the elements discussed in the prior paragraph make them a great choice for this.

Walnuts are wonderful, as the primary, or as a secondary component in sauces.  Consider them when working with apples, beets, blue veined cheeses, carrots, eggplant, figs, grains, greens, mushrooms, pastas, pesto and winter squashes, to name just a handful of ideas to consider.

So, maybe you are nuts, but you’re a fabulous Cook!  Enjoy!! Chef Celinda

Lemon Butter Braise

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LemButCod

I bought some beautiful, super fresh, white True Cod at Central Market Saturday.  Looking for a bright, bold flavored dish, I created:

Lemon Butter Braised True Cod

The pieces you bring home from the Market, will be dense at the tail end, tapering to thin wider pieces over the area previously containing the fish’s rib bones.  You will need to cook the thicker pieces longer.  Be aware that the thin ones will be a bit tricky to handle, when cooked, being fairly delicate.  A ‘fish spatula’ is a most useful tool!

True Cod, cut into portion sized pieces
Gluten free flour.  I like to use Red Mill’s 1 to 1 baking blend.
Shallot
Garlic
Unsalted butter
Olive oil
Button mushrooms.  note: other mushrooms, if desired
Fresh lemon
Fresh rosemary, minced
Vegetable stock
Saffron
Coriander
Turmeric, ground
Salt and pepper

Prep shallot and garlic, set aside.  Season the fish portions with coriander, salt and pepper.  note:  I used Rosemary Sea Salt instead of regular salt, but either will work. Dredge in a small amount of the flour.

Melt butter in a good quality, thick bottom saute pan.  Add olive oil, as well.  This will make the butter much easier to work with.  Brown the fish, remove and set in a baking dish.  Place in a 250 degree oven to keep warm, and allow to finish cooking all the way through.  If you make the sauce quickly, the timing will be perfect.  If you work slowly, keep on eye on the fish, so it doesn’t over cook.

Scrape the bottom of the pan to dislodge any morsels of remaining fish.  Remove them.  Place the mushrooms in the pan and cook until they start softening.  You will probably need to add additional olive oil.  Now, add shallot. When shallots are about half done, add the garlic and rosemary.  When shallot is lightly browned, add vegetable stock, juice of fresh lemon, saffron and turmeric.  Reduce, season as needed, then mount with additional butter.  Pour over the fish and serve immediately.

Dreary weather take heed!  We culinary soldiers will win this battle!  Enjoy!  Chef Celinda

Sunday’s Comin’!

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porkcandyhashSunday, especially gloomy Winter Sundays are synonymous with BRUNCH.  And a memorable brunch needs to include PORK BELLY!

Pork Candy Hash

This delightful dish was a Parco creation.  You need to plan this ahead, but it’s easy to put together when it’s time to feed all the little Piggies at your table!

For braise:

Pork Belly, uncured

Maple Syrup, REAL, preferably grade B (dark)

Salt

For hash:

Partially cooked red potatoes, diced (peel, if desired)

Apple, cored, sliced with peel still on.  I like to use Pink Lady apples.  Great flavor and color!

Onion, chopped or julienne, as desired

Baby Kale, I always enjoy using Earth Bound Farms Organic Baby Kale blend

Rosemary, minced

Apple cider vinegar, Try Bragg’s!!

Salt and pepper

Eggs, preferably Organic, Cage-free hen eggs or your choice of other varieties

You need to braise the pork belly first.  It’s super easy.  You will need a pan that will hold the belly, laid out and deep enough for the liquid.  Salt the belly on both sides and lay in the pan.  Add cold water to reach half way up the side.  You want it sloshy but not fully submerged.  Now drizzle on the syrup.  If you are in a pinch to make, but don’t have the syrup, try molasses or brown sugar.

To braise, first cover the meat with parchment paper, then seal the top tightly with heavy foil.  Carefully place into the oven.  325 degrees for standard or 300 for convection.  Personally, I prefer to do my braises in a convection oven.  The texture is more consistent.  You will cook this for three hours.  When it’s done, remove the foil and paper then fully chill.

When cooled, carefully remove the fat layer from the top of the liquid and discard.  Notice the beautiful gelatinous brown ‘jelly’ around the pork belly?  You want to save this, it’s BELLY JELLY and makes a wonderful ingredient to enhance other dishes.

Place the cooked belly on a cutting board and cut into portions.  For the hash recipe, you will want to cut each portion into bite size pieces.  Place these in a good cast iron skillet with just enough olive oil to keep them from sticking.  Bring the morsels to temperature.  Be careful, they have a lot of moisture and will pop and snap.  Ow!!!  Once warm, pull from the heat and drizzle with more maple syrup.  No subs at this point!!  Place in a 350 degree oven until they caramelize.

While the belly is lolling about in the oven, place the potatoes, apple slices, onion and rosemary in a size-able cast iron pan.  Note:  if you don’t have any, when you look into purchasing, look at Lodge brand pans.  Excellent quality and will last forever!  Cook potatoes until nicely browned.  The belly should be finished.  Carefully remove the morsels and mix into the potatoes.  You do not want the remaining fat in the caramelizing pan.  Watch that you don’t get burned on the HOT maple caramel!

To finish the dish, add the baby kale and a dash of cider vinegar.  Adjust the seasoning and cook until the kale is just wilted.  Plate and top with a pair of eggs, sunny side up or basted.

This meal epitomized FOOD FUN!!  Enjoy!  Chef Celinda