Archives for the month of: December, 2013

Photo Dec 23, 2 46 59 PM

Growing up my dad chose to put his foot down and take his wife and four daughters to Maui every year for Thanksgiving, thus escaping the craziness of a huge family get together. I was incredibly lucky to spend countless hours in the ocean, playing with my friends I’d made over the years and quality time with my sisters. I cherish that intimate family time and the memories we made.

Christmas has always been the opposite, a big get together with aunties and uncles, cousins, my sisters and their families, friends and little ones. This year we have close to thirty people over for dinner. We are having beef tenderloin and salmon this year, with our guests bringing side dishes. I wanted to try something different, and enjoyed the bites of the sunchoke and pork belly dish my dad had recently ordered at a dinner out at Soif so much. Sunchokes look like ginger, but can be prepared like a potato. Scrub them clean with a stiff vegetable brush. Slice them about 1/4″ thick, I found I liked the texture much more when they weren’t too thin.

Ingredients:
2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Preheat oven to 425 degrees. Scrub the sunchokes clean. When picking them out at the store, try to avoid the really knobby ones, because it makes it more difficult to clean. Slice thinly. Add the garlic and sunchokes to a roasting pan, tossing them in olive oil. I like to use a refillable spray like this one because you can evenly and lightly cover your veggies or pastas that way. Sprinkle with salt and rosemary and let roast for approximately 15 minutes. They are a great substitute for potatoes and taste a touch sweet.

 

roasted sunchoke

Advertisements

Photo Dec 10, 7 16 59 PM

 

This writing and culinary adventure is about bettering myself as a cook and a writer, but I quickly have noticed that my photography skills are greatly lacking. I am very unhappy with the appearance of brigitte in the kitchen and hopefully with the help of my dear friend and talented photographer, Lindsey Lutts, the page will be getting an update after the first of the year. I am so lucky to have friends like her to bounce ideas off, and support me in so many ways. I am looking forward to the positive change in the page, as much as I look forward to a day of creativity with one of the best people I know.

I want to stay committed to updating the page, and I promised two healthy recipes so please try out these beet and sweet potato chips, they are easy and fun and pretty!

Photo Dec 10, 4 49 44 PM

 

Photo Dec 10, 4 55 14 PM

Photo Dec 10, 5 38 26 PM

 

5     medium beets, peeled
1     tablespoon olive oil

1     medium sweet potato, peeled
1     tablespoon olive oil

2     teaspoons coarse pink salt
1/4  teaspoon fresh thyme leaves
1/4  teaspoon olive oil

Preheat oven to 350°. Slice beets carefully with a mandoline to 1/16-inch thickness. Toss slices in oil. Arrange in a single layer on two large sheet pans. Stack one pan on top of the other and bake pans for 20 minutes. Rotate pans and bake an additional 20 minutes or until chips are dried, being careful not to overcook slices. Remove from pans to cool.

Repeat with sweet potato and olive oil.

Combine pink salt, thyme leaves, and 1/2 teaspoon olive oil. Grind mixture together with mortar and pestle or the handle of a wooden spoon. Toss chips with salt when still slightly warm.

I ate them plain or dipped in my favorite hummus.
Photo Dec 10, 5 37 59 PM

Super Slim down Summer, wait Spring, I mean now, I mean yesterday…

Oh! Is it the holidays? In honor of me not honoring the holidays with a Thanksgiving post, I give you two recipes you cannot live without. First: Salad Dressing for every occasion.

This dressing is versatile and approved by most, if not all preferences. I think every woman in my family has asked for the recipe at least three times. Looking back, it makes more sense that we either wanted my mother to just make the dressing herself, or we lacked the organizational skills to master this simple, ridiculously basic recipe. This is the basic dressing you want to put onto a salad you luck into.. for example, when i was asked if i could use the 2 fresh cracked crab someone wanted to give me…I made a salad out of crab, avocados, cucumbers, a little mango salsa + THIS DRESSING. Yum. This insanely simple recipe is something every man, woman, child, aunt, friend, neighbor should know. It is JUST salad dressing people.

1 small garlic clove, salt and pepper, a little red pepper flake mince those all together (infuse the garlic)

About a half teaspoon Dijon

Add 2-3 Meyer lemons

Whisk in olive oil 3:1 ratio olive oil to lemon

USE FOR EVERYTHING