Sautéed Greens & Blue Cheese

(Photo - RLW - Chef picking greens, Auberge du Bois Prin, Chamonix by Mont Blanc, France)

Some of the healthiest dishes you can prepare are leaf vegetables, or greens. I have been experimenting with different combinations of greens and discovered to my pleasant surprise that delicious side dishes can result.

Try to find fresh greens at a local farmers market, grown and picked locally. The key is that they be richly green and absolutely fresh. Prepare them the same day you buy them.

Typically available greens are spinach of course and members of the Cruciferae family, kale and collards (both Brassica oleracea var. acephala). Unlike cabbage (Brassica oleracea var. capitata), neither kale nor collards forms a head—thus the name "acephala" which means 'forming no head'. Kale and collards are the oldest forms of cabbage and are native to the eastern Mediterranean region of Europe or to Asia Minor. The use of kale as a food dates to 2000 B.C.E. or earlier.

Nutritionally greens are super foods vis-à-vis their weight and cost. A serving (1½ cups) of cooked spinach has forty calories and provides 70 percent of the recommended daily allowance (RDA) for adults of vitamin A, 25 percent of the RDA of vitamin C, and 20 percent of the RDA of iron. Spinach also contains high levels of calcium, phosphorus, potassium and it has moderate levels of protein. A serving of Swiss chard (3½ oz.) provides 130 percent of the adult RDA of vitamin A and 25 percent of the adult RDA of vitamin C.

Other great choices are from the Broccoli raab (Brassica campestris) family, also known by such names as raab, rapa, rapini, broccoli turnip, spring broccoli, cima di rapa, taitcat, Italian turnip, and Italian mustard. It is a highly regarded leaf green in Italy and other Mediterranean countries.

Experiment and enjoy!

1 large clump of greens; fresh spinach, kale or Broccoli raab
1 medium head of broccoli
1 large Vidalia onion, sliced thinly
1 cup of fresh basil leaves
1 Pablano pepper, roasted, deseeded, skinned and sliced
¼ cup pine nuts, briefly sautéed on high heat
½ cup crumbled blue cheese
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of butter
1 tablesoon of olive oil
Salt and ground pepper to taste

Preparation:

1. Clean and prepare the greens, chopping the leaves in bite-sized pieces. If the stems are large and tough, reserve them for another usage (such as a stew vegetable). Or you can thinly slice the stems and use them in the dish, your choice. Thinly slice the Vidalia onion. Place both in a large bowl of cold water, adding a splash of lemon juice and apple vinegar and reserve.

2. Separate the broccoli flowerets and place in a large pot of salted water and reserve.

3. Roast the Pablano pepper on the grill or under the broiler until the skin is blackened. Wrap the pepper in a kitchen towel and cool. Remove the skin of the pepper, running cold water on it occasionally to speed the process. Remove the stem and interior white flesh and seeds. Slice thinly in one inch strips and reserve.

4. Bring the broccoli flowerets to a quick boil and immediately remove and submerge in cold water.

5. Sauté the pine nuts in a fry pan until just golden brown; about two minutes.

6. In a wok or large stir-fry pan melt the butter and add the olive oil. Drain the greens and onion slices and shake off excess water. Carefully place them into the wok. On high heat briefly toss the vegetables for one minute and turn off the heat. 6. Drain the broccoli flowerets and add to the vegetables in the wok. Add the basil leaves, pine nuts, Pablano pepper strips, and the crumpled blue cheese. Splash on a tablespoon of lemon juice and a drizzle of olive oil. On high heat toss the mixture several times as the vegetables sizzle; not more than a minute or two. Do not overcook! The greens should still be crisp and firm. Salt and pepper to your taste.

Presentation: Sautéed greens are delicious with just about any meat or fish course, but roasted pork tenderloin or a simple meat loaf work just fine. Serving this on top of slices of freshly toasted bread is delicious as well - like a bruschetta.

Richard Wottrich

Perfect Guacamole
4 Cups

I have never been a big fan of avocados until I became comfortable with Rick Bayless's cooking, restaurants and cookbooks. Bayless knows what he is doing and his technique for Guacamole presents a wonderfully flavorful dish. The key as always is fresh, fresh, fresh!

Tomato-Serrano Salsa

1 large ripe, round tomato, cut in 1/8-inch dice
2-3 fresh Serrano chilies to your taste, stemmed and finely chopped
1 garlic clove, roasted if you like, peeled and very finely chopped
3 tablespoons chopped cilantro, plus more for garnish
1/2 cup finely diced white onion, plus more for garnish

3 large (1.5 pounds) soft-ripe avocados (I prefer Hass avacados)
2-3 teaspoons fresh lime juice
1 teaspoon salt, or to taste
radish slices or roses for garnish

1. In a small bowl mix together the tomato, chilies, garlic and cilantro. Rinse the onion in a strainer under cold water; shake off water and add to the bowl.

2. Cut the avocados in half, running your knife length wise from the stem to the bottom around the pit, producing a seam around the avocados. Twist the two haves in opposite directions and the avocado will split in two. Gently tap your knife into the pit and pop it out, or use a spoon. With a large spoon scoop out the avocados flesh, running it along the skin. Place flesh in a medium bowl.

3. Roughly mash the avocados with a large fork. I prefer a chunky texture, but you may enjoy a smoother presentation. Stir in the salsa, taste and season with lime juice and salt. I prefer sea salt. Cover with plastic wrap pressed tightly over the guacamole and let sit a few minutes for the flavors to merge. Serve sprinkled with chopped onion, cilantro, radish slices, along with fresh tortilla chips for dipping.

Nutrients in avacados:

Folate - Lowers homocysteine levels in the blood stream, which may prevent heart disease, stroke, and Alzheimer's disease; reduces the risk of birth defects like spina bifida and promotes healthy cell and tissue development.

Vitamin E - Helps slow the aging process and protects against heart disease and various forms of cancer.

Monounsaturated Fat - Helps lower LDL (bad) cholesterol and boost HDL (good) cholesterol. Avocados are one of the only fruits that provide babies with the "good" fat. Monounsaturated fat is essential for cognitive and visual development.

Beta-Sitosterol - Helps inhibit the absorption of cholesterol and promotes lower cholesterol levels.

Lutein - Protects against prostate cancer and eye diseases such as cataracts and macular degeneration.

Glutathione - Functions as an antioxidant like vitamin E to neutralize free radicals that can cause cell damage and lead to disease.

(Photo: RLW; Watermellon Carving, Wind Star 4-Masted Sailing Ship, Greek Islands)

Watermellon, Tomatoes & Feta With Fresh Mint

This recipe comes from daughter Kelly.

4 cups medium diced watermellon (seedless)

4 cups medium diced tomatoes

1/4 cup chopped fresh mint

1/3 cup balsamic vinegar

1/4 cup honey

1/2 cup crumbled feta cheese

salt to taste

Combine watermellon and tomatoes in a mixing bowl. In a separate bowl mix the vinegar and honey, then adding it to the fruit. Add the chopped mint and salt. Toss and plate and then sprinkle on the feta. Variations are encouraged.

The History of Steak Tartare

Google Knol: http://knol.google.com/k/richard-wottrich/the-history-of-steak-tartare/1vhlibf1nd0t1/3#

Fruit Stand, Istanbul, Turkey

(Photo: RLW)

Cuban Pork with CeleryRoot Puree

Fred Murphy's painting portrays the southern version of surreptitious garden bounty left on the doorstep. In Florida we are awash in citrus this time of year. There are only so many oranges one can actually eat...Cuban Pork with Celery Root Puree is a great way to use up some of those sour oranges which are not fit to eat or juice without a little help. The sauce is delicate and spectacular with the Celery root puree:

Marinade a large Pork Loin in:

6 cups Orange Juice from sour oranges or
Orange juice soured with lime juice
4 to 5 Garlic cloves minced
Mexican Oregano dried a good sized fist full
1 Anaheim Pepper minced and de-seeded
Generous Salt & pepper
1 cup lightly flavored Olive oil (not extra virgin)

for several hours.
Bake at 350 in the marinade until well done
Meanwhile

Cube & boil in water
1 Celery root
6 peeled red potatoes
1 small head cauliflower

until pierces easily with a fork

Drain, return to hot pan, keep on burner, mashing while you cool out the water, then add 1/4 stick of butter and a cup of whole milk and turn off the heat while you mash the mixture, add salt & white pepper to taste. Keep in pan covered until ready to serve (you can keep it warm on a simmer plate)

Remove pork...it should be falling apart when you slice it

De-grease pan & reduce marinade
Add 1/4 cup cointreau & 1 cup heavy cream.

Reduce over high heat until spoon dragged across the bottom of the pan bares the pan.

Serve pork sliced nested on puree, top with sauce
Garnish with small wild bitter oranges.

Fred Murphy's painting of Eggplants & Lemons inspired the following creation:

Eggplant & Fennel Saute with Preserved Lemons

1 Full-sized Eggplant

4 Bulbs Fennel

2 Cloves Garlic

1 Preserved Lemon*

1/4 Cup Extra Virgin Olive Oil

Salt & Pepper

1/2 Cup or more Dry Cured Black Olives

Peel & cube eggplant, salt & allow to drain for 1/2 hour. Cut fennel bulb into slices, discarding core and outer tough leaves. Mince garlic. Chop Preserved Lemons to 1 " squares, retaining juice & pulp. Put enough olive oil to coat pan. Saute Fennel until tender, add garlic, saute until golden. Add Eggplant & lemon, including juice & pulp. Add more olive oil if necessary. When Eggplant is soft, toss in olives, salt & pepper to taste & serve.

*Preserved Lemon is available through specialty groceries & cooking supply stores like Sur la Table or Williams Sonoma.

New Year’s Eve Dinner

Amuse Broche

Jamón Ibérico Ham & Ibérico Cheese on Toasted Baguettes
Medjool Dates Marinated in Pastis

1998 Veuve Clicquet Pansardin, Champagne

First Course

Jamie Oliver Tarragon Salad with Red Grapes
Gruyere, Fennel & White Radish, Vinaigrette

Second Course

Smoked Trout Pate with Capers, Crème Fraîche, Sour Cream & Shallots
On Toasted Banquettes with Stone Ground Mustard & Cornichons

2007 Verdillac Sauvignon Blanc, Bordeaux

Third Course

Mango, Pineapple & Cream Sorbet
Blackberries & Mint

Fourth Course

Roasted Mustard-Herbed Sirloin Tip
With Pearl Onions & Shitake Mushrooms

2001 Château Faugères Saint-Emilion Grand Cru

Desert

Pineapple Coconut Cake

2006 Losen-Bockstanz, Riesling Beerenauslese (Eiswein)

Poncelet Fennel, Paris

Sharon's Jell-O Fruit Mold

What would the holidays be without this tribute of love?

Sue Fosters Red & White floral captures my kitchen in early December

http://www.mgalleryoffineart.com/masterpiece/title.php?ititlenum=11015

which moves into a hodgepodge of decorations, candy & cookie making and general chaos.

This time of year our family marks the Western Christian season of Advent (http://en.wikipedia.org/wiki/Advent) by lighting candles, reading aloud from various religions' scriptures about the sequential themes of the season: Hope, Peace, Joy and Love. We usually share a simple meal, followed by a special sweet and then begin our little ritual. It is a wonderful reflective time together and this season I am fortunate to have two of my adult children, two of their friends, as well as two of my husband's teen aged grandchildren living with us. The household is multinational, multi racial, multi faith, boisterous and full of hilarity. When choosing the menus for this season's first Sunday (which is all about Hope) the "big kids" thought a rename of one of their favorite cookies was in order. My apologies to anyone who takes offense..but these are yummy.

Hoped for Barackaroons

Heat Oven to 350, Parchment line a baking sheet

1/4 cup sugar
2 1/2 cups freshly and finely grated coconut
2 egg whites
3 oz chocolate chips
A few drops of almond extract
A pinch of salt

Mix ingredients, scoop small mounds onto baking sheet spaced apart as for cookies. Bake 15-20 minutes until golden. Cool on a wire rack.

Linguine alla Carbonara di Salsiccia
Serves Four

This is a Jamie Oliver recipe from his Jamie’s Italy cookbook (2006, Hyperion, New York), which I adapted that encompasses all that is wonderful about simple cooking with perfect ingredients. Jamie calls this pasta for breakfast, because it has a silky smooth sauce composed of egg yolks, heavy cream and Parmigiano-Reggiano. What I like about the dish is its complex favor achieved in such a short time.

4 good-quality organic Italian sausages or any sausage you enjoy
4 slices of pancetta or bacon, chopped
1 cup of porcini mushrooms, sliced
1 pound dried linguine
4 large eggs yolks, preferably organic
½ cup heavy cream
½ cup lemon juice
3 ½ ounces freshly grated Parmigiano-Reggiano
1 zest of one lemon
sprigs of fresh flat-leaf parsley, chopped
extra virgin olive oil
salt and pepper to your taste
1 shot glass of limoncello, or a liquor of your choice

Preparation: 1. With a sharp knife slit the sausage skins lengthwise and pop the meat out. Using your hands, make small meat balls about the size of large marbles and reserve. 2. Heat a large frying pan and add a couple of tablespoons of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue to cook for a couple of minutes, until it’s golden. Toss in the porcini mushrooms and sauté for one minute and then turn the heat off. 3. Meanwhile start a large pot of salted water boiling, add the linguine, and cook until al dente. 4. In a large bowl whip up the egg yolks, cream, half the parmesan cheese, limoncello, the lemon zest and the parsley until it is silky smooth. 5. When the pasts is done, reserve one cup of its water, and drain the pasta in a colander. 6. Add the pasta immediately to the large bowl with the sauce in it, plus the sausage, pancetta and mushrooms. Toss everything together, season to your taste, and serve at once with sprinkled parmesan and freshly ground pepper. If the dish is too dry add olive oil and more of the pasta cooking water.

Presentation: This is a one dish dinner or a great pasta course. Serve with fresh bread and a glass of champagne or as you prefer.

(Click on Menu)

Shanghai Terrace

Peninisula Hotel, Chicago
November 7, 2008

(Photo: RLW; Poncelet Market, Paris)

Summer Herbal Dinner
The Wottrichs - August 23, 2008

Amuse Broche

Triple Surprise
Crème Fraiche & Dill; Goat Cheese, Olive Oil & Chives; Sundried Tomato Tapenade
(Three layers in very small ramikins; put under the broiler briefly until the Tapenade bubbles)
(Adapted from The Paris Cookbook by Patricia Wells)
“Wet” Sparkling Wine, M. Lawrence Winery, Leelanau Peninsula

First Course

Grilled Peaches & Goat Cheese Salad
Michigan Black Cherry Vinaigrette
(Adapted from a recipe by Jamie Oliver)

Second Course

“Steak & Potatoes”
Asian Curry Steak Tartare with Wasabi & Horseradish Mashed Potatoes
2006 Riesling Bollenberg, Chateau D’Orschwihr, France

Third Course

Mango, Pineapple, Lemon Grass & Pastis Sorbet
Yellow Watermelon

Fourth Course

Basque Sautéed Shrimp, Tomatoes, Holy (Tulsi) Basil & Pastis with Arborio Rice
(Adapted from The Basque Kitchen by Gerald Hirigoyen)
2001 Barolo, Ginestra, Paolo Conterno, Piemonte, Italy

Desert

Sharon’s Mint Chocolate Cake
2004 Riesling Ice Wine, Black Star Farms, Leelanau Peninsula

Richard Wottrich

Peaches with Dry Cured Pork Jowl

Clayton Beck captured these peaches so ripened they had developed a blue cast: a sure sign they are ready. All the road sides now have Georgia peaches for sale (along with boiled peanuts much to my puzzlement - does any one know what to do with boiled peanuts besides throw them out?) which are dead ripe and so full of juice it runs down your arm.

So many peaches and so many options leads me to pairing peaches with dry cured pork jowl. Simply: Thinly slice guacinal i.e. dry-cured pork jowl. (Available on-line from http://www.heritagefoodsusa.com/ ) and saute over medium high heat with a great olive oil until lightly crisped. Drain on paper towels. In a cast iron pan or griddle over medium heat saute slices of yellow vidallia onions in butter until soft, add thick slices of peaches and sprinkle with brown sugar and fresh thyme leaves. Drizzle a little maple syrup and cook until the sugars carmelize and the peaches are soft, onions browning; turn frequently to avoid burning the sugars. Place on a bed of mixed greens, top with the guacinal and sprinkle with a bit of citrus vinegar, olive oil and grind pepper over the whole thing.

This dish pairs well with cold tomato based soups. A baguette along side slathered in sweet cream butter and sea salt accompanied by ice cold Tio Pepe dry sherry with a twist of lemon peel makes for a simple but wonderful summer lunch. Enjoy!

Maggie Kruger

Guy Savoy, Paris

Oysters in the shell set on oyster purée, lightly enriched with cream, which covers the base of the shell; the raw oyster is placed on top and then the jelly is poured on, followed by a little chopped sorrel for a note of acidity, lemon, pepper, and that's it - pure heaven!

"It was a brave man who first ate an oyster" - Jonathan Swift

Summer Corn Soup

Soup:
3 c. whole milk
1 c. chicken stock
1 c. heavy cream (optional)
4 ears fresh corn, preferably 2 white, 2 yellow, kernels cut from cobs, cobs broken in half, reserve
1 large white onion, diced
2 carrots, peeled, diced
1 garlic clove, diced
2 large fresh thyme springs
2 large fresh rosemary sprigs
1 fresh bay leaf
salt and ground pepper to taste
2 tablespoons butter

Garnish:
chopped green onion and fresh cilantro

Bring milk and corncobs just to a boil in a medium pot. Remove from heat, cover, and let steep while sautéing vegetables.

Melt 2 T. butter in a large sauté pan over medium heat. Add onion, carrot, salt, pepper & sauté until translucent. Reserve. Sauté corn kernels in butter, salt, pepper until tender , about 10 minutes, reserve.

Add chicken stock, 1 c. heavy cream if desired, herbs bundled together with string, & vegetables. Increase heat to high, bring to a boil and then simmer 20 minutes. Discard corn kernels and herb bundle. Garnish and serve with crusty bread.

Bayonne Iberian Ham

St. Jean Pied de Port, France

2005 - 87.24 euros ($138)

6.4 kiliograms - 13.6 euro per kilo

(15.33 pounds - $9.00 per pound)

Price today: $19.00 per pound

Wild Mushrooms

Basque Country

2005 - 20 euro per kilogram

($13.25 per pound)

(Photos: RLW)

Citrus Granita

Natalie George painted this great little painting of citrus and it reminds me that in Florida this time of year nothing tastes better than a simple Citrus Granita.

4 Cups of water
1.25 Cups sugar
1.25 Cups mixed fresh citrus juice
1 Lemon rind, finely grated

Boil water and sugar for several minutes creating simple syrup. Cool. Add citrus juices & lemon rind. Chill until cold. Prepare in a common ice cream maker according to the manufacturer's directions. Or freeze in ice cube trays and process in a food processor until a soft frothy slush...Enjoy!

Maggie Kruger

Caldo Tlalpeño
(Soup of Tlalpan[1], Mexico)
Serves 6 as a Main Course

Our good friends, Lucy and Gilberto of Mexico City, are responsible for this great soup/stew. Lucy and I have exchanged recipes and discussed cooking over the past few years. I sent her Jacques Pépin's autobiography recently and Lucy responded with her “family” cookbook, Los Rangel: Cocina de familia. Caldo Tlalpeño is the first recipe in this book I have tried. As Los Rangel is entirely in Spanish, Sharon suggested that I look up the recipe on the Internet, where I found various English translations.

This soup was served to Queen Elizabeth at President Reagan’s ranch during her visit there in 1983. The White House chef had asked Craig Claiborne (the late, great New York Times food critic [1920-2000]) to provide a recipe for a light, intensely flavored Mexican soup. This is certainly that.

2 dried chipotle chilies
4 tablespoons vegetable oil
1 tablespoon butter
3 Roma tomatoes, roughly chopped
1 small onion, peeled and quartered
1 clove garlic, peeled
6 cups chicken stock
6 boneless, skinless chicken thighs
2 chicken breast haves; skinned and boneless; each cut into thirds
1 potato, peeled and cut into bite-sized pieces
1 chayote squash, unpeeled, cut into bite-sized pieces (optional)
1 xoconoxtle[2] (optional) (substitute zucchini)
1 cup garbanzo beans; dried and soaked, or canned.
1 small zucchini, cut into bite-size pieces
1 cup chopped green beans
1 cup green peas (thawed if frozen)
1 cup white corn (thawed if frozen)
1 Key lime, halved (or regular lime)
1 avocado; spoon-sized chunks (aguacates[3])
6 scallions; sliced into bite sized bits
1 Can of chipotle chilies or hot sauce to your taste
4 sprigs epazote[4] (optional) (substitute cilantro)
Fresh cilantro and mint to your taste
Salt and pepper to taste

Preparation: 1. Heat 2 tablespoons of the oil in a large soup pot; fry the 2 dried chilies slowly, turning them over often in the oil until softened and puffed up. The oil should not be too hot or the chilies will burn. 2. While cooking the chilies, dredge the 12 chicken pieces lightly in flour, salt and pepper. In a fry pan heat the remaining 2 tablespoons of the oil and the butter. Brown the chicken well and drain. 3. Place the tomato, onion, garlic and one can of chicken stock in a blender and whirl until pureed. 4. When the chipotle chilies are softened, add the puree to the soup pot, increase the heat and "fry" the mixture until it deepens in color. 5. Add the chicken pieces to the pot, along with more chicken stock as needed (about 2 cups), the cubed potato, chayote squash, xoconoxtle, garbanzo beans and salt. Cover the pot and simmer the soup for 20 to 30 minutes, until the chicken is cooked. 6. Then add the zucchini, green beans, white corn, and green peas to the pot and cook 10 minutes longer, until the vegetables are tender. 7. Add the epazote, cilantro and mint and stir. 8. Remove the two chipotle chilies from the pot, mince and return it to the soup. 8. Add the canned chipotle chilies and their sauce to the soup to your taste. Heat through and season to taste with more salt and pepper, more chicken stock, and more chilies if needed.

Presentation: 1. Place one piece of chicken breast and one thigh in the bottom of each soup bowl. Ladle the soup and vegetables on top. Garnish with chopped scallions and sprigs of cilantro. Squeeze lime juice on each serving. Serve with fresh peasant bread and a cold Mexican beer, or a late harvest Gewürztraminer white wine.

Secret Ingredients: I happened to have some pearl onions at hand, which I plunged in boiling water, shocked in cold water, popped out of their skins, and tossed into the soup for the last ten minutes of cooking. I also added one tablespoon of dark brown sugar, which I think rounds out the flavor of the chilies (like chocolate in a mole).

Richard L. Wottrich

[1] Tlalpan (tlahl-pahn), city (1990 pop. 484,866), Tlalpan delegation, Federal dist., central Mexico, 10 mi/16 km S of Mexico city; 19°17'N 99°09'W. Elev. 7,526 ft/2,294 m. Resort and residential suburb on NW slopes of extinct Cerro Ajusco volcano, with orchards, picturesque fountains. Textile- and paper-milling center. Has church of San Agustin de las Cuevas (1532). Anc. Aztec city. Famous Cuicuilco pyramid, 1.5 mi/2.4 km W. Sometimes spelled Tlalpam.
[2] Xoconoxtle Also spelled: xoconostle; a small, sour, pink and green prickly pear cactus.
[3] Aguacates (noun, masc., plural): testicles. (lit) avocados; (Mexican slang)
[4] Epazote pronounced [eh-paw-ZOH-teh] An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". Also called wormwood.