Flavors in Love

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 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.

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!!!

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 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.

Being able to relax and cook your food outdoors over an open flame is such a treat. Its one of the best things about summer!

Corn and tomatoes are at their peak right now and we are picking tomatoes from our garden every weekend. I chose this menu to highlight both of those ingredients.

I became aware of Lava Lake lamb when I saw a woman in Citarella doing a demo of these lamb chops. I love it when a meal is delicious, eco-conscious, and easy to prepare, so these really caught my attention. I bought these Lava Lake lamb chops because I believe that eating grass-fed, all-natural meat is so much better for you. These lambs have never been given hormones or antibiotics and have never been placed in feed lots.

GRILLED LAMB CHOPS:

8 Grass-fed Lava Lake lamb chops

3 teaspoons Dijon mustard

2 cloves garlic, minced

2 tablespoons rosemary

salt and pepper to taste

1/4 cup olive oil

Combine all of the ingredients above and marinate the lamb chops for at least 30 minutes. Grill them for about three minutes per side, to a perfect medium rare.

They were so juicy and flavorful….lots of mmms and ahhhhs at my table.

Along with the lamb, I served grilled sweet corn with a chipotle aioli and a tomato salad with watercress, basil, fresh mozzarella, and a balsamic vinaigrette. At this time of year I eat as much corn as possible..its just so sweet. And the adobo sauce from the chipotles is smoky and spicy…it marries perfectly with the crunchy sweetness of the corn.

When I’m out in the Hamptons, I buy my corn from my favorite vegetable stand, Pike Farms.

SWEET CORN WITH CHIPOTLE AIOLI:

8 ears of corn

1 cup mayonnaise

1 tablespoon adobo sauce from a can of chipotle chiles

2 tablespoons lime juice

2 minced garlic cloves

1 teaspoon smoked paprika

1 teaspoon Mexican spice mix

Peel the husk down on the corn and remove the silk underneath, but leave the husks attached. Soak the corn in water for 10 minutes.

Combine in a bowl the mayonnaise, adobo sauce, lime juice, garlic cloves, smoked paprika, and Mexican spice mix.

Grill the corn about 7 minutes, then roll over onto the other side and grill 7 minutes more.

Remove the husk and slather with the chipotle aioli….then listen to the sounds of lip smacking enjoyment…Serve with plenty of napkins!!

I took this photo a few weeks ago when we first planted our herb garden, and now it’s growing like crazy! We have basil, thyme, rosemary, sage, many types of mint, lemongrass, parsley, cilantro, chives, and lavender. It’s a cook’s dream!

Among the joys of summer for me is going to the garden and picking fresh herbs and getting creative with my cooking. I like to call it Flavor Matchmaking…. you’re taking fresh herbs and spices and creating new taste sensations with your dishes.

In this summer lunch, I had so much fun doing just that. I turned up the music, relaxed, and visited with friends while cooking. They wanted to help me, so it was a group effort and a wonderful way to catch up… cooking, cutting, chopping, and conversation.

I created 5 little salads using fresh herbs from my garden. Here’s what you see:

Red beets with fresh dill and chives

White beans with garlic, onions, rosemary and thyme

Mini cucumber and tomato salad with fresh mint and parsley

Green peas and asparagus with chives and cilantro

Fresh radishes with sea salt

I marinated 2 pounds of swordfish with;

1/4 cup of chopped rosemary, thyme and parsley + ½ teaspoon of fresh or dried lavender

3 cloves garlic, chopped

Juice of one lemon

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Then I grilled the fish just until opaque…about five minutes on each side.

I Served it with fresh lemon and garnished it with more herbs from the garden…A perfect June meal!

Even if you have no outdoor space, you can grow fresh herbs in your home. They can sit right in your window sills and they will bring so much joy to your cooking!

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 was inspired to make this soup after my French friend, Zilia, made it for me on a recent Saturday afternoon in the Hamptons.  She is such a natural cook, and she has been making this wonderful soup since she learned how to make it from her own mother.  I think the tendency to make wholesome food from scratch is one of the reasons French women don’t have to worry about their weight!                                                                     

The only thing you will need to make this soup besides fresh, seasonal vegetables, is an Immersion Blender. It is an invaluable tool that every Chef has in their kitchen! This great tool can turn any ingredient into a puree with simply a flip of the switch.

This soup can be made with whatever seasonal veggies you happen to have on hand. You can use a vegetable stock to make the soup completely vegetarian, or you can use a chicken stock which may give you a richer flavor.

As your hearty soup simmers, you will have plenty of time to prepare the crunchy candied walnuts for your salad, and the toasted pine nuts for your soup. Nuts are SO important to incorporate into your diet…they offer the same nutritional benefits as a piece of fish, and we all know how heart smart fish is! Eating a handful of walnuts everyday will help lower your cholesterol, your risk of heart disease, and the level of inflammation in your body. Pine nuts are a rich source of amino acids and a handful supplies you with 31 grams of healthy protein, the highest among all nuts and seeds!

PUREE VEGETABLE SOUP

Serves 4 people

2 tablespoons olive oil

Half an onion, chopped

1 clove of garlic, chopped

4 small zucchini, chopped

6 cremini mushrooms, halved

2 carrots, peeled and chopped

1 turnip, peeled and chopped

8 leeks, chopped

10 leaves of fresh basil, roughly torn

Sea salt and freshly ground black pepper

1 quart of chicken or vegetable stock

Garnish: Basil Oil and Toasted Pine Nuts

2 tablespoons of olive oil

2 handfuls of fresh basil

Sea salt

1 handful of pine nuts

Heat a large stock pot over a medium flame and add the olive oil. Then one at a time add the vegetables (in the order listed above). Give each vegetable about 10 seconds before you add the next one. Stir often. After you add the basil, season the vegetables with salt and pepper and stir again. Sauté about 10 minutes, stirring often.

Add the chicken or vegetable stock and let it come up to a strong simmer. Turn the heat down a little bit and cook for 30 minutes, or until vegetables are very tender.

Turn the heat as low as possible and puree with the immersion blender. Taste and season with more salt or pepper as needed.

In a dry skillet over medium heat, toast the pine nuts just until they begin to brown, shaking the pan every few seconds so that they brown evenly.

In a food processor, combine the basil and salt, and with the processor running, slowly add the olive oil in a steady stream. Scrape down the sides to be sure that all of the basil is incorporated.

Divide your soup into serving bowls and top with a dollop of the basil oil. Scatter a few pine nuts on top.

FENNEL SALAD WITH CANDIED WALNUTS

1 cup of walnuts

¼ cup of maple syrup

A few thin slices of red onion

2 radishes, thinly sliced

1 bulb of fennel, thinly sliced

1 head of red leaf lettuce, roughly torn

Freshly ground black pepper

1 tablespoon olive oil

½ lemon, juiced

In a small skillet combine the walnuts and maple syrup. Cook over medium-low heat until the syrup starts to bubble, and then continue cooking another minute. Pour candied walnuts into a bowl and set aside.

In a large bowl combine the red onion, radishes, fennel, and lettuce. Season with the black pepper to taste. Drizzle the olive oil and lemon over the salad. Toss well.

Plate the salad on individual plates and top with the candied walnuts.

If you do not already have an Immersion Blender, click on the image below to purchase one!