Flavors in Love

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.

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.

I hope you’re enjoying your summer. Farmers Markets around the country are teeming with delectable fruits and vegetables.

Heirloom Tomatoes at the Union Square Farmers Market

This is the time to cook, and often we don’t feel like making anything complicated. I love to make salads in the summer for lunch or dinner. This is one of my favorites. It has Greek accents and lots of flirty flavors.

Check out this video by Blend for Plum TV. Make sure to watch every weekend on Channel 18 in the Hamptons.

Also, there are still spaces open for my August 23rd and August 28th Cooking Classes in the Hamptons!! Click HERE to register!

FLIRTY GREEK SALAD:

Serves 4

1 cucumber, peeled and roughly cut

3 tomatoes roughly chopped, seeds scooped out and discarded

Half of a red onion, roughly chopped

1 cup of pitted Kalamata olives, halved

1/2 cup of fresh mint, finely chopped

Salt and freshly ground black pepper

2 tablespoons rice wine vinegar

1 tablespoon extra virgin olive oil

1 cup crumbled feta cheese

Combine in a large bowl the cucumber, tomato, red onion, olives, and mint. Season with salt and pepper to taste. Add the vinegar and oil. Toss well. Then add the feta and gently toss again.

I am writing this blog on a gorgeous, sunny Monday morning in NYC. I just got back from walking in Central Park..one of my favorite activities.

Bethesda Fountain, Central Park

I feel so privileged to be able to enjoy the park. Everything is sprouting and blooming, and the birds are tweeting. It feels like a little bit of  heaven. I am craving something springy and bright like the green of the trees right now. I made some fava bean spread this weekend, because as soon as I see my first batch of fresh favas, I have to make some.

This morning, I am going to make a batch of my vibrant bright green pea soup, to salute the arrival of  Spring. Of course, pea soup can be made all year long with frozen peas, but when the Farmers Market has  fresh peas and fresh mint, this soup goes from really good to total magic!!!

Spring Pea Soup

I love the ease of this recipe.  It only takes about 30 minutes from start to finish! The fresh mint is so refreshing and all it needs is a simple garnish!

SPRING PEA SOUP WITH FRESH MINT

Serves 4

2 tablespoons unsalted butter

3 chopped leeks, white and light green parts

4 cups chicken stock

5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas

2/3 cup chopped fresh mint leaves

2 teaspoons kosher or sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup creme fraiche

1/2 cup freshly chopped chives

Heat the butter in a large saucepan, add the leeks, and cook over medium-low heat for 5 to 10 minutes, until tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until tender. (Frozen peas will take only 3 minutes.) Turn off the heat, and add the mint, salt, and pepper.

Puree the soup in the pot with a stick blender, or in batches in a blender. If using a blender, pour 1 cup of soup in, place the lid on top, and puree on low speed. With the blender still running, open the vent-hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. After all soup is pureed, whisk in the creme fraiche and chives and taste for seasoning. Serve hot.

Here’s to Spring in every bite!!!

I am always itching for inspiration in the kitchen and one of the ways I find it is to eat out at new restaurants. I had dinner on Saturday night at ABC Kitchen…another Jean-Georges venture. He is a brilliant chef and innovator.

I was there once, just after their opening, and was excited to go back again! It was a busy Saturday night, and when we asked our waiter to suggest an appetizer, he told us about the Kabocha Squash and Ricotta Bruschetta. It didn’t sound that interesting but we made friends with the couple at the next table, and they were also raving about this dish. When I took my first bite….Mmmmmm. It was sweet and salty, crunchy and smooth. So many textures….just the way I love to eat. Uncomplicated  food and filled with so much Flavor.

I couldn’t wait to try it myself at home! Since Sunday is my cooking day, here is my Sunday recipe. There is a secret to this recipe and the waiter shared it with me. Caramelized onions. Yes…totally one of my favorite flavorings. Jean-Georges was so ingenius to combine the deeply roasted squash with the sweet caramelized onions. Heaven in a bite.  You’re gonna love this!!

Kabocha Squash and Ricotta Bruschetta 2 pounds squash ( Kobucha or Butternut), skin removed and cut into small chunks

3 tablespoons maple syrup

2 tablespoons olive oil

Salt and freshly ground pepper

Fresh Ricotta cheese

1 baguette sliced into rounds, tossed with olive oil, and toasted on a baking sheet

Preheat oven to 350 degrees. Lay the squash on a baking sheet and toss with maple syrup, olive oil, salt and pepper. Let it bake in the oven until soft, about 1 hour. Remove and place in a bowl. Mash with a fork until smooth.

Caramelized Oions: Makes about 1 cup:

2 tablespoons olive oil

4 cups thinly slice yellow onion

¼ teaspoon herbes de Provence, crumbled

1 teaspoon sugar

1 teaspoon salt

In a large, heavy skillet over low heat, warm the olive oil. Add the onions, herbes de Provence, sugar and salt. Cover and cook stirring occasionally, until the onions are golden and juicy, about 30 minutes. Uncover the skillet and cook, stirring occasionally, until the onion juices have evaporated, 10-15 minutes. Add a bit of  water if the onions dry out.  Raise the heat slightly and cook, stirring often, until onions are lightly and evenly browned, another 10-15 minutes. Remove from the heat and cool slightly.

Stir the onions into the squash and mix well until combined.

To assemble, spread ricotta onto bread and top with squash mixture. Serve immediately.

Do you have a secret desire to cook for family and friends….but you’re too scared??? Here is the perfect recipe to have you cooking with confidence. This Brunch dish can be made ahead of time and then served warm when guests arrive. It is a simple and elegant Asparagus and Mushroom Frittata, and anyone can make it. It easily serves 10 guests or more depending on how you slice it, and you can use just about any vegetable, cheese or herb. It’s a great way to clean out the fridge!!

I made this for a recent family brunch. You will love it and so will your guests. And you’ll love yourself even more for making the effort.

We will be making this dish and so much more for a special hands-on brunch class that I am teaching on Sunday, Jan 30th. Click here to register and soon you’ll be Flirting with Flavors!

Brunch for the Family

ASPARAGUS AND MUSHROOM FRITTATA

Serves 10

5 tablespoons unsalted butter

1 tablespoon olive oil

2 bunches asparagus, cut into bite-sized pieces, bottom 2 inches discarded.

2 bunches scallions, chopped, ends discarded.

1 pint cremini mushrooms, sliced, stems discarded

Salt and freshly ground black pepper

1 baguette, thinly sliced horizontally

A dozen large eggs

1 quart of heavy cream

1 bunch of chives, chopped

8 oz grated cheddar cheese

8 oz grated gruyere cheese

Preheat oven to 350 degrees.

Heat a large skillet, and then add 2 tablespoons butter and 1 tablespoon olive oil. Sauté the asparagus, mushrooms, and scallions about 7 minutes, or until nicely caramelized. Don’t overcrowd the pan—if necessary, sauté vegetables in 2 batches. Season with salt and freshly ground black pepper.

In a large bowl, whisk the eggs with the heavy cream. Add the chopped chives to the bowl. Season well with salt and pepper.

Grease a 3-quart casserole dish with butter on all sides. Line the bottom of the dish with one layer of sliced bread. Top with a generous sprinkling of some cheddar and gruyere. Then add half of the vegetables. Repeat with another layer of bread, cheese and vegetables. Then pour the egg mixture over top of this. Add a few dots of butter scattered over the top of the dish.

Place in the oven to bake for about an hour, or until a knife inserted in the center comes out clean and frittata is puffed and lightly golden on top

Frittata by the Slice

When I was a busy working mom with a small child at home, I remember how challenging it was some nights to get a delicious, healthful meal on the table. Homemade pizza and Caesar salad was, and still is, a meal that satisfied everyone in the family. I take the easy way out and don’t even make my own pizza dough….because really, who has time for that during the week? Follow my simple steps and create a fabulous Homemade Pizza Night for your family!

I preheated my outdoor grill then went inside to prepare my dough. If you don’t have a grill available you can make this pizza on a pizza stone in a 500 degree oven. I purchased the dough from my local pizzeria, but of course if you wanted to you could certainly make your own. I rolled it out on a lightly floured cutting board (spread some flour on your rolling pin as well so it doesn’t stick to the dough). Then I brushed some olive oil onto both sides of the dough with a pastry brush. I used my pizza stone to slide the dough onto the grill.

After grilling for 1-2  minutes per side, remove the dough and put on your toppings. Be as creative as possible! This time I did a classic Margherita Pizza (tomato sauce, mozzarella, and basil) which is perfect for kids, and a more adventurous combination for the adults; caramelized onions, basil pesto, goat cheese, olives, and figs. Wow…that one was terrific! I put the Margherita pizza back on the grill for a couple of minutes before serving to let the cheese get hot and bubbly. Mmmmm….

Flavors Caesar Salad Recipe (from my cookbook, Pamela Morgan’s Flavors):

Serves 4-6 people

1 cup mayonnaise

4 oil-packed anchovy fillets, chopped

4 teaspoons fresh lemon juice

2 large garlic cloves, peeled and chopped

1/2 teaspoon hot pepper sauce

1/2 teaspoon freshly ground black pepper

2 large heads romaine lettuce

1 cup grated parmigiano-reggiano cheese

24 Big Chile Croutons (recipe follows)

In a food processor, combine the mayonnaise, anchovies, lemon juice, garlic, hot sauce and black pepper. Process until smooth. Adjust the seasoning. The dressing can be prepared up to 3 days ahead. Cover tightly and refrigerate. Let the dressing come to room temperature before using.

Separate the heads of romaine, discarding any tough or browned outer leaves. Cut off the tough stems from the remaining leaves. Halve the leaves lengthwise, then cut them crosswise into 1-1/2 inch pieces. There should be about 20 cups of lettuce pieces.

In a large bowl, toss the lettuce with the dressing. Add the cheese and the croutons and toss again. Divide the salad and croutons among chilled plates and serve immediately.

Big Chile Croutons:

These big croutons are crunchy and very spicy. They soak up the dressing in a particularly delicious way.

Makes 24

1/3 cup olive oil

1 tablespoon Italian red chile paste

2 garlic cloves, peeled and crushed

24 1-inch cubes of day-old, crust-on, peasant-style bread, preferably semolina.

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

In a large bowl, stir together the olive oil, chile paste, and garlic. Add the bread cubes and toss well to moisten evenly. If necessary, let the cubes stand, stirring occasionally, until all the oil is absorbed.

Arrange the bread cubes in a single layer on a jelly roll pan. Bake, turning occasionally, until the croutons are lightly but evenly browned on all sides, 15 to 20 minutes.

Use warm, or wrap airtight and store at room temperature for up to 3 days or freeze for up to 1 month.

As you all know, I love discovering new food products. Grocery shopping is one of my favorite past times. I spotted these Shirataki noodles at Gourmet Garage and I have been experimenting with them for a few weeks now. I am becoming more of a Flexitarian these days and often times want to have a meal without any meat. These noodles are great for a vegetarian entree and also make a perfect side dish. If you’re watching your carbs, this is a perfect pasta substitute. I decided to go Asian this time, using two recipes from my cookbook, but you can use Shirataki noodles with any kind of  sauce. The best part is that they are made of naturally soluble fiber which means they are low carb, virtually calorie free, vegan, kosher, and gluten free.

SHIRATAKI  NOODLES IN PEANUT SAUCE

Serves 4 people

1 head of broccoli, cut into florets

8 asparagus spears, angle-cut into 2 inch pieces

Kosher salt and freshly ground black pepper

2 packages of Shirataki noodles (you can substitute with 9 oz of regular pasta)

1 tablespoon dark sesame oil

Peanut Sauce, recipe follows

2/3 cup chopped scallions

3 cups shredded purple cabbage

3/4 cup roasted peanuts, chopped

1/3 cup chopped cilantro

Bring a large pot of water to a boil. Add the broccoli and 2 teaspoons of salt. Cook uncovered about 4 minutes, until crisp-tender. Transfer the broccoli with a slotted spoon to a bowl of ice water.

Bring the pot of water back to a boil and add the asparagus. Cook 3 minutes until crisp-tender. Add to the bowl of ice water. When the vegetables are cool, drain them and pat dry.

Bring a new pot of water to a boil and follow the cooking instructions on your noodle package. Cook just until al dente. Drain well and toss in a bowl with the sesame oil.

Add the peanut dressing, broccoli, and asparagus to the bowl with the noodles. Toss well. This dish will keep well at room temperature for 1 hour.

Spread the cabbage out on a serving platter and top with the noodles.

Garnish with the scallions, peanuts, and cilantro.

PEANUT SAUCE:

This sauce can be prepared several days in advance, which enhances the flavor.

1 cup smooth peanut butter

1/2 cup vegetable broth

2/3 cup tamari or other soy sauce

1/4 cup dark sesame oil

4 teaspoons red wine vinegar

4 teaspoons agave syrup or sugar

4 teaspoons minced ginger

3 minced garlic cloves

1 tablespoon hot sauce

In a food processor or blender, combine all ingredients. Process until smooth.

COLD NOODLE SALAD WITH SESAME-SOY DRESSING

Serves 4 people

2 tablespoons black sesame seeds

3/4 lb snow peas, cut in half on the diagonal

2 packages of Shirataki noodles or 9 oz long pasta (such as linguine)

Kosher salt and freshly ground black pepper

2 tablespoons dark sesame oil

3 tablespoons olive oil

1/2 lb shiitake mushrooms, thinly sliced

1/2 lb cremini mushrooms, thinly sliced

1/2 cup scallions, finely chopped

Sesame-Soy Dressing, recipe follows

In a small skillet over medium-low heat, toast the sesame seeds, stirring often, until lightly browned, about 8 minutes. Remove from the skillet and let cool.

Bring a large pot of water to a boil. Add the snow peas and cook 2 minutes until crisp-tender. Transfer the snow peas with a slotted spoon to a bowl of ice water. Cool completely, then drain and pat dry.

Meanwhile, bring another large pot of water to a boil. Add the noodles and 1 tablespoon of salt. Cook according to the directions on the package, until al dente. Drain very well. In a large bowl, toss the noodles with the sesame oil.

In a large skillet, over medium heat, saute the mushrooms in the olive oil. Toss occasionally, about 5 minutes. Add the mushrooms to the noodles. Add the snow peas and the sesame-soy dressing. Toss well. Garnish with the scallions and toasted sesame seeds. Serve immediately.

SESAME-SOY DRESSING:

1/4 cup rice wine vinegar

1/2 cup tamari or other soy sauce

2 tablespoons red wine vinegar

2 tablespoons dark sesame oil

2 tablespoons fresh lime juice

2 minced garlic cloves

1 tablespoon agave syrup or sugar

1/3 cup olive oil

In a medium bowl, whisk together all of the ingredients, except for the olive oil. Then slowly pour in the olive oil while whisking.

Shirataki Noodles