Flavors in Love

How was your 2011? I feel so blessed to be able to share my year with you.  I did a lot of flirting in 2011… with the places I visited (Capri, St. Barths, St Tropez, Paris, Provence, Miami and more), with the extraordinary people I met, and of course, with the meals I ate and the food I touched, tasted, smelled and cooked. Among the highlights were outrageous cooking parties for extraordinary groups of men and women, teaching a Sensual Cooking Class to a group of beautiful women in lingerie, planning events for several outstanding charities that make a real difference in people’s lives, instructing two 13-year-old-boys on how to properly use a Chef’s knife, partnering with Blend TV to make cooking videos and much more.  It was a creative and successful year.

I look forward to seeing what 2012 has in store for all of us! Here’s a little treat to help you plan your New Years menu. Be sure to watch this video on Amazing Hors d’oeuvres before you do your shopping. A couple of weeks ago, Fabulous at 60 host Andrea Warshaw-Wernick stopped by my home to chat about cocktail parties and fabulous hors d’oeuvres for any season. We had a great time together as you can see!!

Tomorrow night, as I will welcome in 2012, I will have this Holiday Flirtini Cocktail in my hand. It is delicious and festive at any time of year but perfect for New Years Eve.. Cheers!!

Holiday Flirtini:

Serves 6

2 cups Vodka

1 cup Triple Sec

1 cup pomegranate juice

1 cup white cranberry juice

1/2 cup freshly squeezed lime juice

Fresh pomegranate seeds and lime for garnish

Holiday Flirtini

Combine the Vodka, Triple Sec, pomegranate juice, cranberry juice, and lime juice in a pitcher and refrigerate until ready to use. Pour into martini glasses and serve immediately. Garnish each glass with a few pomegranate seeds and a sliver of lime or lime zest.

I have a lot going on in 2012, so let’s keep in touch!! After the Holidays, you’ll need my recipes for a Healthy New Year class on Jan 17th and 18th. . As always, my upcoming cooking classes are posted on my website, Pamela Morgan’s Flavors.

Join my Facebook Page Flavors in Love, and follow me on Twitter @pamflavors.

Wishing you health, happiness, and deliciousness  in 2012!

Flavorfully Yours,

Pamela

Every year I try to add something new to my Thanksgiving Menu, while staying true to old favorites. This twist on a classic cranberry sauce really takes it up a notch…tart juicy cranberries combined with the sweet crunch of walnuts and the acidity of fresh oranges will make a flavorful and colorful addition to your Thanksgiving buffet.

CRANBERRY SAUCE WITH CANDIED WALNUTS

Serves 6

1 cup walnuts

1/3 cup maple syrup

2 pounds fresh cranberries, washed and dried

2 cups sugar

2 tablespoons water

2 cinnamon sticks

½ teaspoon freshly grated nutmeg

2 oranges, zested and juiced

Preheat a large skillet over medium heat. Toss walnuts with the maple syrup in a bowl. Cook walnuts on top of stove for about 3 minutes until hot and bubbling. Continue cooking until most of the maple syrup is absorbed (be careful they will burn quickly if left unattended). Cool completely, then break up larger clumps.

In a medium pan, combine the cranberries, water, and sugar. Bring to a boil over medium heat. Reduce to a simmer and add the cinnamon sticks and nutmeg. Stir to blend and simmer rapidly for an additional 12 minutes. Some of the cranberries will start to burst when done. Add the orange juice and zest. Stir and set aside to cool, then add walnuts. Serve warm or at room temperature.

You can learn to make this, and other Thanksgiving classics, as we Flirt with Flavors at my Thanksgiving Cooking Class on November 16th. Soup, sides, turkey, gravy… I’ll show you how to do it all!! Click HERE to register.

This is an easy but elegant meal- simple enough for a weeknight dinner, and fun to prepare- you can even get your kids involved. In fact, I am making this tonight!

Chicken Milanese with Arugula Salad

Serves 4

4 handfuls arugula, washed and dried

Half of a red onion, thinly sliced

Dozen cherry tomatoes, halved

Salt and freshly ground black pepper

2/3 cup flour

2 eggs, beaten

1 cup bread crumbs

1 cup grated Parmagiano-Reggiano cheese

¼ cup fresh basil, finely chopped

4 boneless skinless chicken breasts

¾ cup vegetable oil

Juice of 1 lemon

1/8 cup extra virgin olive oil

Combine in a large bowl, arugula, onion, and cherry tomato. Season with salt and pepper and toss gently. Set aside.

Using 2 separate plates, place the flour in one and the bread crumbs, cheese, and basil combined in the other. In a shallow bowl, combine the eggs.

Place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the bread crumb mixture.

In a large saute pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.

Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, then drizzle with olive oil. Serve immediately.

This summer, I received a request from a woman who wanted to throw a unique birthday party for one of her girlfriends. I knew right away that my Flirting With Flavors Cooking Parties were the perfect fit for her. We created an amazing night filled with food, fun, and laughter in a gorgeous, intimate setting on Fifth Avenue in Manhattan… Most of the women who attended had limited experience in the kitchen so we tailored a class just for them and it was perfect! They had a great time, but also went home with new skills they could show off in the kitchen.

This is what some of our guests are saying about Flirting With Flavors Cooking Parties:

“When I was looking to find a creative way to celebrate a friend’s birthday this summer in New York City I thought of Pamela.The evening we spent at her extraordinary kitchen exceeded any of our expectations. It was a feast for the eyes and palate, and lots of fun for the six of us. Although it was designed as a gift for a friend, it turned out to be a gift for all of us. I almost want to keep it as my special secret, but it’s too good not to share.” Adria Pearl-Belport

“Going to Pamela’s cooking party was such a treat! I loved learning trade secrets that make your guests say “WOW”! The dishes were delicious and exciting! Pamela masterfully orchestrates the class and makes it a delight to learn to cook or improve on your skills. Love Flirting With Flavors!” Yaf Boye-Flaegel

If you want something new and different, Flirting with Flavors Cooking Parties are THE way to celebrate a bridal shower, birthday, engagement, or just a night out with the girls!! All you have to do is gather up a group of 6 friends, and we do the rest. We will customize a party theme especially for you, whether it be lots of hands on cooking or lots of dancing and cocktails with just a little time in the kitchen… It’s all up to you! CLICK HERE to contact us and book your Cooking Party today!!

 As many of you already know, I teach a series of intimate cooking classes called Flirting with Flavors. My goal is to make cooking fun and sexy, and inspire all of you to get in the kitchen and put the sizzle back in your lives. One of the fundamental techniques that I teach is how to season and grill a perfect piece of fish….My guy Michael went fishing with his family last weekend off the coast of Montauk and caught nearly 120 pounds of striped bass!!!  I have been grilling that beautiful bass all week and I wanted to share with you two of my favorite preparations…..

And remember, if you want to keep it hot in the kitchen, sign up for my Fall Cooking Classes by clicking HERE.

HERB MARINATED GRILLED STRIPED BASS:
Serves 2

1 pound fresh striped bass fillet
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon smoked paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon dried or 1 tablespoon fresh oregano
1 clove garlic, finely chopped
Salt and pepper

In a shallow dish, marinate the fish with all the above ingredients for 1 hour.
Preheat a grill or a grill pan over medium heat. Lay the fish on the grill, and cook, turning only once. Cover and cook until fish is moist and barely flaking – about 15 minutes depending on the thickness of the fish.

Serve immediately with one of the following salsas;

ITALIAN TOMATO AND CORN SALSA:

4 tablespoons olive oil

6 cloves garlic, finely chopped

1 large Spanish onion, finely chopped

12 medium sized ripe tomatoes, halved, seeds squeezed out, chopped into ½ inch pieces

Pinch sugar

1 tablespoon dried oregano, or 3 tablespoons fresh oregano, chopped

½ teaspoon dried chili flakes

2 teaspoons salt

Freshly ground pepper

4 ears fresh corn, shucked and kernels removed

2 tablespoons fresh basil, julienned

In a large sauté pan, heat the olive oil. Add the garlic and onions, and cook on medium heat until very soft and fragrant, about 10 minutes. Adjust the heat often to prevent burning. Add the tomatoes, sugar, oregano, chili flakes, salt and pepper. Let simmer, stirring often, about 20 minutes until almost all liquid is absorbed. Stir the corn kernels and basil in the warm sauce.  Cook on low heat for 30 seconds. Adjust seasoning.

Grilled bass with corn and leek salsa

2 tablespoons olive oil

2 tablespoons butter

2 leeks, white part only, cleaned and finely chopped

4 cloves garlic, finely chopped

½ cup roasted tomatoes or sun-dried tomatoes in oil, chopped

4 ears fresh corn, kernels removed

1 bunch swiss chard, washed, cleaned and chopped into small pieces, stems included

2 tablespoons fresh thyme

1 tablespoons fresh rosemary

Salt and pepper to taste

In a large sauté pan, heat olive oil and butter. Add leeks and cook until soft and silky, about 10 minutes. Add garlic and cook another 2 minutes on low heat. Stir in tomatoes, and cook for another 2 minutes. Add fresh corn and chard and season all with rosemary, thyme, salt and pepper to taste. Cook for another minute. Serve alongside the fish.

I have just returned from another magnificent visit to Provence, France (stay tuned for my travel blog…coming soon!). I remembered when I arrived that one of my favorite things about being in Provence is the smell..fresh herbs like rosemary, lavender, and thyme, growing wild on every bush. It inspired me to come home and make this flavorful grilled steak recipe from my cookbook…similar to a steak au poivre, but perked up with a Provencal influence.
It is easy to make and wonderfully satisfying to eat! And leftover steak (which is doubtful!) makes a great sandwich or salad the next day…
 

In a field of lavender, Provence

GRILLED STEAKS WITH PEPPERY LEMON-HERB MARINADE

Serves 6-8

Ingredients: 
4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick) 
1/2 cup plus 3 tablespoons fresh lemon juice 
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped 
6 teaspoons whole black peppercorns 
1 tablespoon lemon zest
Salt

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,

Pamela

What do you do with all the eggplant from your garden or local vegetable stand? This is one of my favorite mezze spreads and it is perfect end of the summer fare. The eggplant is grilled, which gives it such a deep smoky flavor….along with grilled tomatoes, garlic, lemon and tahini. To compliment it perfectly, I made some pita bread crisps drizzled with olive oil and za’atar spice. This recipe is so easy to make and so satisfying, I hope you give it a try!

Grilled Eggplant-Tomato Dip with Za’atar Spiced Pita Chips

Eggplant-Tomato Dip:

(Makes about 4 cups)

Ingredients:

* 2 cups wood chips, preferably hickory (optional)

* 2 medium eggplants (1 ½ pounds total), trimmed and sliced ½ inch thick

* 2 large ripe tomatoes, about 1 ½ pounds total, trimmed and cut horizontally into thirds

* ¼ cup olive oil

* 3 tablespoons tahini

* 2 tablespoons fresh lemon juice

* 2 tablespoons minced garlic

* 2 teaspoons soy sauce

* 1 ¼ teaspoons salt

* 1 teaspoon Tabasco Pepper Sauce

* 1 ¼ teaspoons Asian sesame oil

* ½ cup finely chopped flat-leaf parsley

* 2 teaspoons coarsely ground toasted cumin seeds or smoked paprika

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.

Lightly brush the eggplant and tomato slices on all sides with the oil. Lay the vegetables on the rack. Cover and grill, turning the vegetables once, until the eggplant is well browned and tomatoes are lightly browned and very tender, about 10 minutes total. Remove from the grill and cool to room temperature.

Roughly chop the eggplant and tomato. In a food processor, combine the chopped vegetables, tahini, lemon juice, garlic, soy sauce, salt, sesame oil and Tabasco and process until almost smooth. Transfer to a bowl, cover and let stand at room temperature for 1 hour. (Or, cover tightly and refrigerate overnight or for up to 3 days. Return to room temperature if chilled.)

Stir in the parsley. Adjust the seasoning. Spoon the eggplant mixture into the center of a platter. Sprinkle evenly with cumin or smoked paprika. Serve at room temperature.

Note: Though the smoky accent of the grill makes this spread particularly delicious, the vegetables can also be roasted in the oven. Preheat it to 450F, brush the eggplant slices and tomatoes with oil and roast until browned and tender, 20 to 25 minutes. Cool and then proceed with the recipe.

Oven-Baked Pita Chips with Za’atar

(Serves 6 to 8 )

 Ingredients:

* 6, 6-inch white or whole-wheat pita breads, each cut into 6 equal wedges

* ¼ cup olive oil (see note)

* 4 tablespoons za’atar spice

* 1/8 teaspoon salt

 Position a rack in the middle of the oven and preheat to 400F. 

 Lightly brush the pita wedges on both sides with olive oil, transferring them to a baking sheet as you go (the wedges need not lie in a single layer). In a small bowl, stir together the za’atar and salt. Sprinkle this mixture over the chips, stirring and turning them several times as you do so to coat them evenly on both sides.

Set the baking sheet in the over and bake the chips, tossing occasionally, until lightly browned and crunchy, about 15 minutes.

Cool the chips on the pan on a rack. Store airtight at room temperature. Re-warm the chips for serving if desired. 

Note: Roasted garlic-flavored olive oil, available in specialty food shops and some supermarkets, makes a nice substitution here.

The summer is (sadly) coming to an end and sweet local corn will soon be a thing of the past. Here is one of my favorite corn recipes, Sweet Corn and Crab Cakes with Chipotle Remoulade…And to end the summer with flavor, click HERE to sign up for my September Cooking Classes.

SWEET CORN AND CRAB CAKES

* ¼ cup mayonnaise

* 1 large egg

* 1 teaspoon hot sauce

* 1 pound jumbo lump crab

* 1 cup bread crumbs

* ½ cup sweet summer corn kernels

* 1/3 cup finely diced roasted pepper

* 3 tablespoons olive oil

* Chipotle Remoulade to garnish your cakes with, optional

In a bowl, whisk together the mayo, egg and hot sauce. Add the crab, bread crumbs, corn, and pepper. Mix well, breaking up some of the lumps of crabmeat. Cover and refrigerate for 1 hour.

Divide the crab mixture into approximately 8 equal portions, then form each portion into a cake, transferring the cakes as formed to a flat baking sheet.

In a large, heavy nonstick skillet (work in batches so you don’t crowd the pan), warm some of the olive oil over medium heat. With a spatula, carefully slide the crab cakes into the skillet. Cover and cook until golden brown and crisp, about 5 minutes. Carefully turn the cakes, cover the skillet and cook until golden brown, crisp and just cooked through while remaining moist, 4 to 5 minutes. Drain on paper towels.

Serve some of the Remoulade on top of, underneath, or beside the cakes.

CHIPOTLE REMOULADE:

* 1 cup mayonnaise

* 4 teaspoons finely chopped scallions

* 1 tablespoon minced chipotle chiles in adobo

* 2 teaspoons lime juice

* 1 teaspoon Dijon mustard

In a bowl, stir together the mayo, scallion, chipotles, lime, and mustard. Keep in fridge for up to 3 days.

If you have only enjoyed clams dipped in melted butter in a shack near the Connecticut shore, or perhaps steamed open in white wine with garlic in Little Italy, you are going to be pleasantly surprised by how deliciously colorful and different they are in this Mexican-inspired preparation. Digging into a briny bowl of these spicy bivalves, their broth mopped up with good bread, the whole business washed down with plenty of cold beer, is the best kind of festive, laid-back outdoor eating I know!

Baja Beach Clams Steamed in Beer

(Serves 4 as an appetizer, 2 as a main course)

Ingredients:

• 2 tablespoons olive oil
• 1 small, fresh jalapeno chile, stemmed, and seeded if desired, and sliced into thin rounds
• 3 garlic cloves, peeled and minced
• 2 large plum tomatoes, finely chopped (1 cup)
• 1/3 cup thinly sliced scallions
• 2 cups light lager beer, such as Corona
• 24 small hard-shelled clams (littlenecks), well scrubbed and rinsed
• 1/3 cup finely chopped cilantro
• Wedges of lime, as optional accompaniment.

In a large, heavy pot over low heat, warm the olive oil. Add the jalapeno and garlic, cover and cook, stirring once or twice, for 3 minutes. Add the tomatoes and green onion, raise the heat slightly and cook uncovered, stirring occasionally, for 3 minutes. Add the beer and clams. Cover the pan and raise the heat. Cook the clams, stirring them occasionally, and transfer them with a slotted spoon as they open to shallow serving bowls. (The time will vary, for only a few minutes to as long as 20.) Discard any clams that have not opened after 20 minutes. Pour the broth through a fine-mesh strainer set over a deep bowl or measuring cup. Spoon the tomato mixture from the strainer over the clams, dividing it equally. Let the broth settle briefly, then spoon it over the clams, leaving the sandy residue behind.

Sprinkle the cilantro over the clams and serve immediately, accompanied by lime wedges for squeezing if desired.

What are you making for dinner tonight? How about my Grilled Duck Breast with Indian Spices?? You know how I feel about flavor, and this dish is exploding with flavor…a spicy marinade, a sweet relish, and the smoke of the grill. Give it a try!!

And don’t forget to register for my August Cooking Classes in the Hamptons!!! Click HERE to sign up today!!

Grilled Duck Breast with Indian Spices and Apricot-Tomato Relish

(Serves 6)

Ingredients:

• 3 tablespoons soy sauce
• 3 tablespoons orange juice
• 1 tablespoon minced orange zest
• 1½ tablespoons Garam Masala (an Indian spice blend)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ^1/₈ cayenne pepper
• 2 boneless duck breasts, about 3 pounds total
• 2 cups hickory or apple wood chips, optional
• Sprigs of fresh cilantro, as garnish
• Apricot-Tomato Relish (recipe follows, as accompaniment)

In a small, nonreactive saucepan, combine the soy sauce, orange juice and orange zest. Cover tightly, set over low heat and bring to a simmer. Cook gently for 5 minutes; cool to room temperature.

In a small bowl, stir together the garam masala, salt, black pepper and cayenne. In a shallow, nonreactive dish, rub the spice mixture firmly into the duck breasts on all sides. Drizzle the soy mixture evenly over all sides of the duck breasts. Cover and let stand, turning occasionally, at room temperature for 2 hours or in the refrigerator overnight. Return to room temperature if chilled.

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.

When the grill is hot, lay the duck breasts on the rack. Cover and grill, basting the breasts with any marinade remaining in the dish and turning them once, until the marinade is used up and they are done to your liking, about 10 minutes total for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Carve the duck breasts across the grain and at an angle into thin slices. Arrange on a platter. Garnish with cilantro and serve warm or at room temperature, accompanied by the relish.

Apricot-Tomato Relish

(Makes about 4 cups)

• 2 pounds ripe plum tomatoes, seeded and chopped
• 1 pound fresh apricots, pitted and chopped
• 2 cups chopped yellow onion
• ½ cup white wine vinegar
• ½ cup sugar
• ^1/₃ cup chopped peeled fresh ginger
• 1 teaspoon of salt
• ¾ teaspoon crushed red pepper
• ½ teaspoon freshly grated nutmeg
• ½ cup finely chopped cilantro

 In a large, heavy, nonreactive pan, combine the tomatoes, apricots, onion, vinegar, sugar, ginger, garlic, salt, red pepper and nutmeg. Cover, set over medium heat and bring to a simmer. Uncover and cook, stirring often, until the relish has thickened and is reduced to 4 cups, 30 to 40 minutes. Remove from heat and cool. The relish can be prepared up to 1 week ahead. Return it to room temperature. Stir the cilantro into the relish and adjust the seasoning just before serving.