Flavors in Love

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.

 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.

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…
 

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 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.

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

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 have been to St. Barts over 25 times and I never tire of this magical little island. I fantasize about my trip weeks before I go.  I have to admit that getting to St. Barts is an adventure that’s not always pleasant. That small plane from St. Maarten is only a 10 minute ride but often harrowing. Sometimes the winds are high and I am holding my breath until we fly over the mountain and land at the tiny airport and hear the first “Bonjour” at customs. Then we rent a car at Gumbs, say hello to Odile our lovely rental agent, and  make our way to the Hotel Isle de France.

I have traveled to many other Caribbean islands, but everything that St. Barts has to offer resonates with me….its turquoise waters, pristine beaches, chic restaurants, charming hotels, open and kind-hearted residents, unique shops, and perfect weather..it’s truly paradise.  And in the evening when the sun is setting after a relaxing day, the sound of the tree frogs is mesmerizing.  I know they are singing to me.

My guy Michael and I began traveling to St. Barts in 1999. We rented a villa that first year, then we discovered the Hotel Isle de France, and we have stayed there ever since. In fact, we bought one of their time shares. I adore this hotel… right on Flamand Beach. Everything about it is simplicity… but in that very stylish French manner…like the yummiest bed sheets, towels, and robes, and beautiful music playing when you walk in the door. Everyone there is like family now

We go back to many of the same restaurants over and over, and there are always a few new ones;

If you find yourself on the beach at the Isle de France,  have a dacquiri and lunch at La Casa de l’Isle. The menu is a lovely mix of salads and grilled foods with an Asian twist. Something for everyone. And of course, we have to have a bottle of Domaine Ott. The food is fresh and the view can’t get much better. The people watching is always good!!! It’s relaxed and perfect. The store in the hotel is fabulous.  Caroline runs it and she has a fashion show every year. The hotel invites everyone to watch the show and have free cocktails. Fun!

Maya’s is one of the Island’s most popular restaurants. Randy is always the welcoming host and his wife Maya is the chef. The food is simple French with a bit of Island flair. I always run into people I know. We had a local fish and a lovely Bresse chicken and vegetables the night we were there.

And then there’s the shopping. Of course there’s Hermes and Dior which are lovely, but also St. Barts has the most unique small stores like Poupette St-Barth and Laurent Effel. Gustavia is the capital of St. Barts and I love shopping there for the perfect new beach cover-up or sandals, or that great little dress. When we go into Gustavia, we eat lunch at The Creperie right in town and the food is sensational. Typical French, good fresh salads and of course a myriad of crepes, savory and sweet. I loved my banana, nutella and chocolate crepe…Mmmmm. Tres Bonne.

We had dinner at the fairly new L’Isola Italian Restaurant. Their food is top notch. Pasta was cooked perfectly. The restaurant was full and had a great buzz.

The best lunch on the Island was at the Eden Rock Hotel. My salad and veggies were outstanding. The view…with the planes flying in…was perfection!

We often spend Thanksgiving in St Barts and I have had many a delicious Thanksgiving meal at Maya’s.  This year, my dear friend Henry Lambert and his girlfriend Heather invited us to their sensational home overlooking the port of Gustavia. He cooked a traditional feast complete with a tender turkey, cranberry sauce, the best gravy, sausage stuffing, sweet potato pie, and excellent conversation.

Dinner at Le Ti St Barts is a must for fun and buzz. Carole, the owner, used to own La Plage with her husband Thierry. They are now divorced and he runs La Plage, she Le Ti. They have a fashion show every night. The models are gorgeous and everyone dances on the tables! It’s exactly the kind of scene you would expect on a French Caribbean Island. I could dance until dawn and have many times.

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.

I find Oscar night to be such a great escape, and we all need to escape and create as much pleasure in our lives as possible. What better way than by cooking and sharing a wonderful meal with good friends. This is what life is all about!

When I was trying to come up with an award winning menu, the first thing that popped in my mind was the movie Julie and Julia, and I thought it would be very apropos to make Julia’s Beef Bourguignonne because it was featured so prominently.

On Sunday I spent the day so incredibly happy prepping and cooking in my kitchen! Here’s the whole menu; We started out with some Rose champagne and smoked salmon blinis. This was followed by an amazing salad that one of my guests, John Gottfried, brought, consisting of Brussels sprouts leaves, parmesan and pecorino cheese, ginger, and garlic. Delicious!

This was followed by the main event, Beef Bourguignonne, roasted potatoes, greens with grapefruit, beets, and roquefort cheese, and of course lots of red wine! I even made Julia’s Apple Tarte Tatin for dessert!

Beef Bourguignonne is one of those French peasant dishes that was adopted by the upper classes and quickly became a staple of fine dining. Beef is braised in red wine for hours, then garnished with sautéed pearl onions and mushrooms. For my Oscar party I used Julia’s classic recipe, Bon Appetit!

Julia’s Beef Bourguignonne

Serves 12

10 ounce piece slab bacon

7 tablespoons olive oil

9 lbs lean stew beef, cut into 2 inch cubes

2 carrots, peeled and sliced

2 onions, peeled and sliced

4 tablespoons flour

Kosher salt and freshly ground black pepper

6 cups Burgundy wine

7 cups beef stock

2 tablespoons tomato paste

4 cloves garlic, mashed

1 teaspoon thyme

2 bay leaves, crumbled

40 small white onions

7 tablespoons unsalted butter

2 lbs cremini or button mushrooms, quartered

Remove the rind from the slab bacon and cut the bacon into lardons (strips the size and shape of matchsticks). Simmer the rind and the lardons for 10 minutes in 3 quarts of water. Remove and drain them, and dry with paper towels. Set aside.

Preheat your oven to 450 degrees.

In a heavy casserole with a tight fitting lid, sauté the lardons in 2 tablespoons olive oil.  Lightly brown the lardons, then remove them to a dish with a slotted spoon.

Heat the empty casserole until the fat leftover from the lardons is almost smoking. Add the beef, a few pieces at a time, and sauté until brown on all sides. When all the beef if browned, remove it with a slotted spoon and add it to the plate with the lardons.

In the same casserole, brown the carrots and onions. Then remove some of the excess fat with a spoon.

Return the beef and bacon to the casserole and season well with salt and pepper. Sprinkle the flour all over the beef and toss to coat evenly. Put the casserole in the oven to cook uncovered for 5 minutes. Stir well and then cook another 5 minutes. Remove the casserole and lower the oven temperature to 325 degrees.

Add the wine to the casserole and enough beef stock to just barely cover the meat. Add the tomato paste, garlic, herbs, and bacon rind. Bring it all to a simmer on the stovetop. Cover the casserole and put it on the lower rack of the oven to cook slowly for 3 to 4 hours.

Meanwhile, heat 3 tablespoons of butter with 3 tablespoons of olive oil in a large skillet. Add the small white onions and sauté for about 10 minutes. Add about a cup of beef stock and season with salt and pepper. Cover and simmer slowly for 45 minutes or until onions are tender but still hold their shape and the liquid is evaporated. Set onions aside.

Wipe out the skillet with paper towels and heat the remaining butter and olive oil over high heat. Add the mushrooms and cook, tossing, for 5 minutes. Remove them when they are lightly brown.

When the meat is fork-tender, pour the casserole contents into a sieve set over a large saucepan. Carefully rinse out the casserole and return the beef and lardons to it. Place the small onions and mushrooms on top. Skim the fat off of the sauce in the saucepan and simmer for 2 minutes. Keep skimming the fat as it rises. Get the sauce thick enough to coat the back of a spoon (boil it rapidly at a higher temperature to make it thicken up).

Pour the sauce over the meat and vegetables in the casserole. Cover and simmer 3 minutes.

I recommend using this Le Creuset casserole dish for your Beef Bourguignonne…