OC Family She's Cookin'

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

I think most of us are trying to eat more sustainably, buy organic when we can, be more conscientious about buying locally and seasonally at farmers markets, etc. But I'd like to share a few tips that you may not have considered from 50 Tips for Eating Sustainably at Whole Living.

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

3. Get farm fresh food delivered: find a community-supported agriculture (CSA) farm near you at eatwellguide.org or localharvest.org and pay a subscription fee for regular batches of local produce (and, in some places, grass-fed meat).

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

5. Google your milk: Until the USDA revised the standards, 30 to 40 percent of milk that was labeled organic was actually from factory farm-raised cows. Regulations are tighter now, but not all organic milks are created equal. Check your brand at sustainabletable.org -- and opt for antibiotic- and rBGH-free (no artificial bovine growth hormones).If you would like to see the slide show and all 50 tips, visit WholeLiving.com

What I'm focusing on today, is Tip #24: Eat more real corn - not processed corn, because according to the USDA, at least 85 percent of the corn grown in this country has been genetically modified, meaning the plants were altered to make them more pest resistant.

Corn is easy to stockpile. While there is still beautiful, sweet, farm-fresh corn in the markets; buy a bunch, blanch the cobs, strip the kernels (its easy using a corn peeler) and freeze it. You'll taste a little bit of summer every time you add it to soups and stews during those bleak winter months!

With that in mind, and the fact that we're experiencing summer in September, I thought a tasty grilled corn recipe was appropriate, especially since I'm going to the LA County Fair (closing this weekend), and one of the only things I'll eat at county fairs is the grilled corn with chili seasoning. This preparation, adapted from a Martha Stewart recipe and seen on Sippity Sup, an LA food blog that I read, is that and more!

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

2. Peel back the husks of the corn without removing them completely. Remove as much of the silks as you can. Return the husks to as close to their original place as possible, tying them in place if necesary.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

6. Remove to a serving plate and dust with finely grated feta cheese. Season with coarse salt and serve with lime wedges on the side.Shown served with Annie's Favorite Cornbread - it was a very corny evening.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Corn for all seasons

Mon, 27 Sep 2010 13:18:00 GMT

1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.

2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.

4. Be package conscious - try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.

Grilled Corn with Feta and Lime

• 4 ears of corn, in husks

• 2 T mayonnaise

• 1 lime, juice and zest only

• 1/4 t chili powder, to taste

• 2 oz feta cheese

• kosher salt to taste

• lime wedges as needed

1. Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.

3. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.

4. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.

5. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.

Enjoy!

Want more? Visit the She's Cookin' website for more recipes and random stuff about food, cooking, area restaurants.

Tuna Steak au Poivre

Tue, 21 Sep 2010 08:55:00 GMT

Here at She's Cookin' I specialize in quick and easy recipes that fit the busy lifestyle of families and professionals. I'm always mindful of creating nutritious dishes that take advantage of the freshest seasonal produce. With that said, I know that quality, gourmet sauces and marinades that transform a dish from ordinary to extraordinary with the twist of a cap can be your best friend!

Which is why I opted to try an assortment of sauces from Barhyte Specialty Foods and enter their cooking contest. Barhyte is a family owned company that began sharing their homemade specialty mustards, made from recipes passed down through generations of both sides of the family, at a local deli in the 1970s. Mustard sales grew so quickly that it became a business in 1984 and now has expanded to include many tasty condiments, sauces, and marinades. I zeroed in on the Cracked Pepper marinade first, but I'll be having fun with the Hot Wing, Sweet Onion, and Lime Chipotle marinades and the Chipotle mustard in the coming weeks.

Using Barhyte’s Cracked Pepper marinade for steak seemed so predictable. I wanted to create a spectacular dish that was at once easy and elegant. Inspired by the classic French preparation for Steak au Poivre, I marinated tuna steaks in the Cracked Pepper marinade, quickly seared them on the grill, served atop a bed of arugula and baked potato - it made for a dazzling anniversary dinner!

Tuna Steak au Poivre

4 – 6 to 8 oz. Ahi tuna steaks, 1 inch thick

1 cup Barhyte Cracked pepper marinade, divided use

3 scallions, white and green parts thinly sliced crosswise

Serves 4

Rinse tuna steaks in cold water. Pat dry with paper towels and place in a glassbaking dish. Pour ½ cup marinade over the steaks and allow to marinate for 30 minutes.

Heat grill to medium high heat. Brush, spray, or – a tip I learned from a grill master – use balled up aluminum foil to oil the grill rack. Remove fish from marinade and place on grill. Close lid and sear for 4 minutes. Turn and cook for 4 more minutes. See Cook's Notes.

Arrange arugula on plates. Put a tablespoon of butter inside each split baked potato and place on top of arugula. Drizzle with additional marinade and sprinkle with scallions. Violá! You have just created a sophisticated dish that looks like the work of a pro AND you have no prep pots or pans to wash!

Cook's Notes: Shown served with baked potatoes which were also cooked on the grill. Wrap potatoes in heavy duty aluminum foil and place on grill over med-high heat for 40 minutes. Remove the potatoes which will stay warm while you cook the fish.

If the weather is such that you’re unable to grill, you will need one large grill or griddle pan, coated lightly with olive oil and heated to med-high to cook the tuna steaks and bake the potatoes in the oven at 375 degrees for 45-60 minutes depending on size.

Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. For medium-rare, cook the steak for 4 minutes on each side. Just as with a beef steak the high temperature cooks the outside quickly and forms a crust (searing) while leaving the interior rare to medium rare. Enjoy!

Visit me at She's Cookin's website for more recipes and random stuff about food, cooking, and area restaurants.

Savory Almond Herb Biscuits

Tue, 14 Sep 2010 13:06:00 GMT

Filled with layers of texture and flavor, the outside is crunchy, the inside soft and savory. This toothsome biscuit is from The Cornbread Gospels, a cookbook filled with wisdom and downright delicious recipes compiled by the passionate author Crescent Dragonwagon. Schooled in Southern cornbread for 33 years, Ms. Dragonwagon delighted travelers from near and far at the Dairy Hollow House in my home town of Eureka Springs, Arkansas.

Savory Almond Herb Biscuits

from The Cornbread Gospels, by Crescent Dragonwagon

½ cup sliced or slivered almonds
1 tablespoon plus1/3 cup cold butter
1 small onion, finely chopped
2 garlic cloves, pressed or finely chopped
1 cup unbleached white flour
½ cup stone-ground yellow cornmeal
½ cup whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda1 teaspoon salt
1¼ cups buttermilk
2 tablespoons finely minced fresh parsley
1 tablespoon assorted fresh finely minced herbs (I used thyme, rosemary & parsley from my kitchen garden)

Makes 12 large biscuits.

Preheat the oven to 450 degrees F. Spray a baking sheet with oil.

Heat a heavy skillet over medium-high heat. Lower the heat to medium and add the almonds, stirring constantly, toast until golden brown and fragrant. Transfer almonds to a cutting board to cool, then coarsely chop.

Add one tablespoon butter to the skillet, when the butter melts, add the onions and sauté, stirring frequently, until onions are golden brown – about 5 minutes. Remove from heat and stir in the garlic.

While the onion and garlic mixture cools, combine the dry ingredients in a large mixing bowl. Cut in the remaining 1/3 cup butter using a pastry blender or two knives until the mixture has the consistency of fine crumbs.

Pour the buttermilk into the skillet, stir gently, scraping up any flavorsome bits of onion or garlic that may be stuck to the bottom of the pan. Pour this into the cornmeal and flour mixture, stirring with as few strokes as possible to blend the wet and dry ingredients, stopping while there are still some dry clumps. Add the reserved almonds and the herbs and stir a few more times.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet. Bake until golden, 10-15 minutes. Serve with additional butter if desired.

Enjoy! You'll be tempted to eat them all, but save a few for breakfast!

Not to mention, delicious alongside a cool gazpacho on a warm summer's eve or a tummy-warming minestrone for a cozy autumn supper.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

5 Ingredient Fix: Interview with Claire Robinson

Tue, 07 Sep 2010 11:52:00 GMT

With school starting I thought it would be the perfect time to share some really useful tips that I gleaned from an interview I had with Claire Robinson of the Food Network show, 5 Ingredient Fix.

During our interview I discovered that Claire and I have several things in common: she doesn’t like grocery shopping, she thinks most people look for quick recipes that don’t require four pans and tools such as the mandoline in my garage that I’ve always been afraid to use, she focuses on seasonal produce and not using processed foods AND she believes that you can make an amazing dish with just a few ingredients.

This may sound a lot like YOU, too. Oh, and she proves that you can create many seemingly complicated dishes by using five ingredients or less on 5 Ingredient Fix.

Although Claire graduated from the French Culinary Institute, her style is more straightforward, what I call down-home, than haute cuisine - and why she’s the perfect fit for today’s busy parents and professionals. If you’re not familiar with 5 Ingredient Fix, check her out – the show airs ot 9:30 a.m. and 12:30 (FoodHD) on Saturdays. Set your DVR. I’ve watched her make “Low & Slow” wine-braised short ribs, cheesy grits, sinfully delicious French toast with strawberries and cream, a savory Lobster Corn crème brulee – that’s right LOBSTER crème brulee!

You can get all these recipes at Food Network/5Ingredient Fix but it's more fun to watch the show where Claire demonstrates and explains techniques like braising, poaching, and how to use a kitchen torch :-)

One of her favorite go-to products is Arnold/Oroweat Sandwich Thins, which I’ve been buying because I love that one tasty "bun" has 5 grams of fiber and only 100 calories. They’re great when you want a light sandwich with not so much bread. The wonderful people at Arnold/Oroweat sent me packages of two flavors: Whole Grain White and 100% Whole Wheat with Claire’s recipes for Three Layer Turkey Reuben, Mushroom & Spinach Mini Pizzas, and Grape Tomato Bruschetta which shows you how versatile these Sandwich Thins are.

I experimented on my own and made these sweet and savory Pizzettas:

During our interview I asked Claire questions that I thought would be of interest to the busy parents and professionals that are She's Cookin' readers:

What 5 ways to use Arnold/Oroweat Sandwich thins besides sandwiches?

1. thicken soups

2. make bread crumbs

3. use the bread crumbs with a bit of dijon mustard to coat chicken to make homemade chicken tenders

4. make toast points which are spread with different infused oils and baked, an alternative to tortilla or pita chips

5. dessert - grill and topped with grilled fruit (see my Pizzettas)

What are your 5 favorite healthy snacks?

1. frozen popsicles made from Greek yogurt and fruit

2. freeze fruit such as grapes and banana chunks

3. stove top popcorn sprinkled with infused olive oil (examples rosemary, cayenne, raw sugar)

4. homemade bruschetta topped with nut butters and fruit

5. baked chick peas (garbanzo beans) tossed with olive oil and a curry or BBQ spice blend and baked (substitute for corn nuts)

What are the 5 foods/condiments that are always in your fridge?

1. fat free Greek yogurt which adds creaminess and tang and is packed with protein - she uses it to thicken sauces, salad dressings, smoothies made with the frozen bananas

2. eggs

3. bacon - just a little bit adds a flavor punch and Claire uses it in stocks and stews, too.

4. dijon mustard - adds a ton of flavor to a lot of dishes and it can also be used as an emulsifier and to thicken sauces.

5. fresh herbs - how you buy them is how they should be stored, so if they came fresh from the farmers market - don't put them in the fridge.

What are 5 essential pantry items?

1. balsamic vinegar - doesn't have to be expensive, reduce it down for sauces, balsamic crema is a favorite

2. olive oil (which is counted as an ingredient on her show) - making your own infused olive oils is super easy, adds so much flavor

3. bread - can be used to thicken soups, make croutons, bread crumbs

4. honey or agave nectar or maple syrup - use instead of processed sugar

5. onions and garlic - besides adding to nearly every savory dish, you can make your own infused olive oils.

She also added a GOOD salt and pepper (S&P are not counted as one of the 5 ingredients, and both are essential for flavoring).

For more recipes and random fun foodie stuff, visit me at She's Cookin. You can also see a video of Claire making her sinfully delicious French Toast - which I can tell you is the perfect weekend brunch, just add champagne!

Summer Vegetable Gratin

Mon, 30 Aug 2010 09:31:00 GMT

A delicate summer gratin celebrates the season's bounty!

Thanks to my friend Diane, I went to see a movie and came home with a cornocopia of fresh, organic produce. Diane, a Master Gardener who specializes in edible gardens, had been to a garden swap and brought two huge baskets full of veggies, including some unique varieties of heirloom tomatoes, peppers, eggplant, etc. with names I don’t remember, and encouraged us to take whatever we wanted. It was a veritable farmers market in the Regal Cinema's parking lot!

Now, with a huge bowl of veggies from Diane and my garden on my kitchen counter, I set to thumbing through my cookbooks and the gorgeous two-page photo spread of the mise-en-place for Summer Vegetable Gratin in Thomas Keller’s Ad Hoc At Home caught my eye. Here tomatoes, squash, and eggplant are layered on a cooked onions and baked with a cheese and bread crumb topping. I actually sliced an eggplant but didn’t use it because my baking dish was smaller than the 9x13 suggested.

The recipe states that this is a good dish to assemble ahead and then bake before serving. But I ended up hurrying to slice everything up and get it in the oven as soon as the Young Baker was finished making the cookies she was taking to a sleepover. I made fresh bread crumbs, but in my hurry forgot to sprinkle them on top! Not to worry, this didn’t stop us from devouring every bit of this gratin down to the delicious juices in the bottom of the baking dish.

Summer Vegetable Gratin

(adapted from Ad Hoc at Home)

1 medium yellow squash

1 medium zucchini

1 medium tomato

Canola oil

1 c. onion, chopped

2 garlic cloves, finely grated with a Microplanesea salt

1 tablespoon fresh thyme, chopped

¼ c. extra virgin olive oilfreshly ground pepper

½ c. freshly grated Parmesan cheese

Serves 4 (as a side)

Thinly slice (¼ inch) the yellow squash, zucchini, and tomato as close in size as possible.

Heat some canola oil in a large frying pan over medium heat. Reduce to med-low, add the onions and garlic and cook without browning, stirring occasionally, until the onions are translucent, about 15 minutes. Remove from burner. Stir in the thyme.

Combine the yellow squash and zucchini in a large bowl and toss with the olive oil, and season with salt. Drizzle the slices of tomato with olive oil and season with salt.Combine the Parmesan, bread crumbs, and thyme.

Spread the onion mixture in the bottom of an 8½ inch round shallow baking dish. Layer the vegetables in the dish overlapping the slices in a circle beginning with the zucchini. Then a circle of yellow squash overlapping the zucchini and ending up with a center of overlapping tomato slices. Sprinkle with half the cheese mixture and continue making overlapping rows with the remaining vegetables, and sprinkle with remaining cheese mixture.

Bake for 45 minutes to 1 hour (depending on the depth of your pan) until the vegetables are tender (can be pierced easily with a knife). Remove from the oven and allow the gratin to rest for 10 minutes. If desired, turn on the broiler and place the gratin under the broiler to brown the top just before serving.

Enjoy!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Pizzettas!

Mon, 23 Aug 2010 08:55:00 GMT

Hurray for summer! Hard to believe that August is almost over and, for parents of school-age children, it's time for Back-to-School shopping and thinking about getting back on a schedule - eek! I have a feeling that, like me, you're squeezing as much fun as you can into every waking minute!

I'm feeling a little guilty, not to mention lacking content for She's Cookin', because I've not cooked anything noteworthy during the past two weeks - my excuse this week is that The Don's been out of town and I'm just not inspired when there's no one to cook for!

But I will share this quick and easy dinner that would also be perfect for a casual afternoon with friends after a pool or beach day. Resist the drive-through or take-out and have everyone make their own pizzettas with garden fresh veggies from the farmers market, a little of your favorite cheese, and add a gourmet touch with a special ingredient such as this luscious Truffle Aioli that I up found at Williams Sonoma.

There is no recipe - use whatever you have in the fridge or that suits everyone's taste. I decided to add a sweet pizzetta to the repertoire, so also carmelized a Vidalia onion and grilled a nectarine.

Also not shown in the photo is the Antonello's Arrabiata Sauce for the savory pizzettas. Use your favorite prepared marinara or pasta sauce. I made half of the pizzettas with red sauce and half with the Truffle Aioli for a "white" pizza.

For the pizzetta crusts I used Oroweat Whole Grain White Sandwich Thins which I love because in one little tasty "bun" you have 5 grams of fiber and only 100 calories!

Prepare your grill to med-high heat and quickly grill the eggplant, nectarine, and Oroweat Sandwich Thins.The green, or in this case, purple pepper will take a little longer - turning so it is charred on all sides, then place in a paper bag to steam so the skin is easily removed.

Preheat the oven to 450 degrees. Assemble the pizzettas and bake on the middle rack until the cheese is melted and the crusts browned on the edges, about 5 - 7 minutes.Make it a party :-) Prepare all the ingredients, display on decorative plates, and let everyone dig in to make their own pizzettas!

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Let them eat pie!

Mon, 16 Aug 2010 13:11:00 GMT

Well, that's NOT what she said! And Marie Antoinette probably wouldn't have said that because working class folks have been eating pie since the days of the ancient Egyptians, according to the research I've read on the origins of pie.

Recipes for pie came over on the Mayflower, their ancestors being the English tart (one crust) whose pastry was a staple ingredient of Medieval kitchens. The pie served as a baking dish, storage container, and serving dish all in one. The first pies were very simple and generally the savory kind (meat and cheese). Pies traveled well and all manner of pies have been made for individual consumption - these portable pies: pasties, turnovers, empanadas, pierogi, calzones, have been enjoyed by working classes and sold by street vendors over the ages.

In case you're not familiar with rhubarb, it is a vegetable with stalks similar to celery and was originally cultivated in the New England area.Rhubarb pie is particularly popular in those areas where the plant is commonly cultivated, including the British Isles and the New England region of the U.S. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant.

In Canada and the United States, strawberry-rhubarb pie is a popular late-spring pie, generally combining the last rhubarb of the season with the first of the strawberries.The Don, being a Yankee and New Englander born in upstate New York, was reminiscing about yanking stalks of rhubarb from amidst the giant green leaves and chomping on the crunchy, tart sticks and decided to plant a couple of rhubarb plants in our garden. Now that the plant, with its platter-size leaves was overcoming my herbs, he asked Chloe, the family baker, for a Strawberry-Rhubarb pie like his Gran used to make.

To make one like Gran, we referred to the tried and true cookbook of Gran's era - The Fannie Farmer Cookbook. Fannie Farmer (1857-1915), author of the Boston Cooking School Book, was a household word and the voice of authority during that era. Her book was so prized that it was something one could put confidently into the hands of a bride.

First published in 1896, my husband brought into our marriage the 1984 edition. To me this venerated cookbook of family favorites of that time period is to American cooking as Julia Child's Art of the French Cooking is to French cooking. We used the basic pie pastry recipe from The Fannie Farmer Cookbook and the filling was adapted from a Food Network recipe.

Grandma's Strawberry-Rhubarb Pie

IngredientsCrust:

1½ cups flour*
½ cup shortening
¼ teaspoon salt
3-4 tablespoons cold water

Filling:

2½ cups chopped red rhubarb, fresh
2½ cups strawberries, de-stemmed, washed and cut into large pieces
1 ½ cups sugar1 tablespoon flour
½ teaspoon lemon zest
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white, lightly beaten with 1 teaspoon water
Turbinado (large granule) brown sugar*

Crust preparation:

Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine until the mixture resembles coarse meal (or the size of tiny peas) - the texture will not be uniform but will contain crumbs and pits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. (Fannie Farmer says: don't handle the pasty dough an more than necessary or it will be tough.) Ease it into the pie dish and chill in the refrigerator. Roll out the top crust and cut into strips. Or you can fill the pie, then put on the top crust, prick in a several places with a fork, or use a knife to make small slits.

Preheat oven to 425 degrees.

Filling preparation:

Mix the rhubarb, strawberries, and other ingredients in a large bowl and pour into the chilled crust. Dot the top of the filling with the butter. Place the lattice strips or top crust on top of filling, crimp the edges. Brush lattice strips or edges with egg white wash and garnish with large granule sugar.

*Note: we used organic Turbinado brown sugar which, combined with the white whole wheat flour, gave the crust an amazing rustic, crunchy, almost graham like quality.

Bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Let cool before serving.

Enjoy :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Rhubarb photo credit: Betsy Fitzgerald

Crab and Shrimp Burgers

Mon, 09 Aug 2010 09:43:00 GMT

Shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin!

Another southern favorite is shrimp and grits, the iconic breakfast meal for coastal fishermen and communities, although the people living in and around Charleston, North Carolina have been known to make it a mainstay of their diet for decades.

I bookmarked this recipe from one of my favorite food blogs: The Duo Dishes, who describe themselves as " just two people who love to cook, love to eat and love to talk about cooking and eating". This post found them reminiscing about family and friends and the traditional southern comfort foods that defined celebrations through their days at University of North Carolina, Chapel Hill.

My mind moved to the plight of the fishermen and shrimpers in the Gulf in the ongoing catastrophe of the BP oil spill and I went online to Monterey Bay Aquarium's Seafood Watch Program, the most recognized and trusted resource for sustainable seafood recommendations, for their update on the safety of Gulf Shrimp. A recent 60 minutes segment encouraged consumers to continue to buy Gulf seafood because, if anything, inspections have become more rigorous, and the livelihood of an entire region of America is at stake. So let's get to the good stuff...

Crab and Shrimp Burgers

from Duo Dishes *

1 cup large uncooked shrimp, cleaned, peeled and chopped

1 cup fresh crab meat

Zest and juice of 1 lemon

1/2 teaspoon Louisiana Hot Sauce

2 teaspoons Dijon or spicy brown mustard

2 tablespoons mayonnaise

1/4 cup medium onion, chopped

2 tablespoons fresh parsley, chopped

1/8 teaspoon white pepper

1 teaspoon kosher salt

1/3 cup panko crumbs

1 egg, lightly whisked

1 cup bread crumbs

1 teaspoon Old Bay seafood seasoning

2 tablespoons unsalted butter, optional

Makes 4-6, depending on the size of your patties

1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 4-6 patties and set on a baking sheet. Chill for an hour.

2. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet, lightly sprayed with oil. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

3. If desired, top with a dab of butter just before removing from the oven. Serve on warm buns.

Shown topped with carmelized onions and a spoonful of mango chutney alongside organic spring greens and chopped papaya.

Enjoy :-)

* I followed Duo Dishes recipe closer than I follow most, but I did cut it down to make 4-6 burgers, rather than 8. I also cut down on the heat a bit and the amount of chopped onions (personal preference).

The spill will affect many popular commercial seafood species and the people who depend on them for a living: wild shrimp from the Gulf of Mexico and South Atlantic; snappers caught in the same waters; wild Eastern oysters; groupers; U.S. farmed oysters; and U.S. farmed shrimp.

You can support beleaguered fishing communities when you select Seafood Watch Best Choices and Good Alternatives from the Gulf. You can also download a seafood watch pocket guide .

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Grilled Peppers Stuffed with Herbed Basmati Rice

Mon, 02 Aug 2010 10:23:00 GMT

Along with the bumper crop of slender green beans - the particular variety, I'm not quite certain of; our garden has blessed us with a bounty of beautiful purple and green peppers as well as Japanese eggplant and Chinese peas.

It's a veritable United Nations of vegetables growing in our backyard - just one of the pluses of growing your own vegetables - whether in pots on your patio or in a sliver of side yard, if you're fortunate to have one in your slice of urban oasis.

So, I had a LOT of green peppers - and a colorful crunchy, summertime salad, like the one I posted last week, would only require one pepper - I needed a dish that would use at least 6 peppers. I decided on stuffed peppers - don't groan, this is NOT your mother's stuffed peppers, or my mother's - which I remember being somewhat thick-skinned and bitter tasting and smothered with stewed tomatoes, and would eat grudgingly. Now, I know that charring and removing the skin of peppers imparts a smoky flavor, removes any bitterness, and renders the peppers a soft, yet unctuous meatiness.

Grilled Peppers Stuffed with Herbed Basmati Rice

6 medium-sized green peppers

2 tablespoons extra-virgin olive oil

1 cup cooked basmati rice8 oz. chopped pancetta (optional)*

1 garlic clove, minced

1 medium tomato, finely chopped

1/4 cup onions, finely chopped

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme or ½ teaspoon dried

8 oz. of prepared Arrabbiata sauce*

1/2 cup fresh parmesan cheese, shredded

Serves 4

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush green peppers with olive oil, Grill whole, turning every 5 minutes until charred all over and very soft, about 10 minutesk. Remove from grill, put into a paper bag, folding down the top. This allows the green peppers to steam a bit and makes it easier to peel off the skin. When cool enough to handle, peel and discard the charred skin from the peppers and slit lengthwise to remove the seeds and core from the top. Lay the peppers on a paper towel to absorb any cooking liquid.

Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a large skillet. Cook the pancetta for 2 minutes, add the onion, garlic, tomato and cook over med-high heat, stirring occasionally, until tender, about 4 minutes. If you're using dried thyme, add the thyme during the last minute to release the flavors. Transfer to a bowl. Add one cup rice and the parsley to the pancetta mixture, combine the ingredients, season to taste with salt and pepper.

Cover the bottom of a 9x12 baking dish with a layer of arrabiata sauce. Gently mound a spoonful of the rice stuffing in the middle of each pepper and press the sides around the filling. Place in the baking dish, spoon additional sauce on top, cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle with parmesan cheese, and bake for another 5 minutes to melt the cheese.

* Can be eliminated for a satisfying and delicious vegetarian dish.

* I always like a little heat and used an Arrabbiatta sauce from Antonello's Ristorante, but you may use Puttanesca or any spaghetti-type sauce that you prefer. Shown served atop a bed of polenta (recipe to be posted soon).

Enjoy :-)

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Southwestern Turkey Burgers

Mon, 26 Jul 2010 10:26:00 GMT

Although we've been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I'd rather be firing up the grill or stoking a beach bonfire than inside cooking on the range.

So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty peppers

this year.

Cutting into the peppers, I was surprised to discover that their flesh was green - red peppers have red skin and flesh, yellow peppers - yellow, etc. - this gave them an unusual striped look when chopped. Combined with a tablespoon of basil chiffonade and a small pile of chopped red onion, then tossed with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar, this crunchy salad, chock full of vibrant color, shouted "Hooray, it's summer!"

Southwestern Turkey Burgers

1¼ lb. ground turkey

2 tsp. Southwestern Rub or Cajun seasoning

1 tablespoon Worcestershire sauce

1 tsp. prepared barbecue saucecracked black pepper to taste

4 whole wheat buns

Garnish:

sliced red onion

sliced beefsteak tomato

romaine or butter leaf lettuce leafs

bread and butter pickles

Heat the grill to med-high. Spray the grill rack or use a piece of crumpled up tin foil to spread oil on the rack - a tip I read somewhere which prevents flare-ups and the possibility of singed eyebrows :-)

Combine the ingredients and form 4 patties, be careful not to overwork the meat - this makes for tough burgers. Carefully place the patties on the grill and cook for 7 minutes. Turn only once and cook for about 5 minutes more or until the burger is fairly firm to the touch (gives just a little) and meat juices are clear.

Enjoy :-)

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Grilled Potatoes with Green Beans – and More

Mon, 19 Jul 2010 07:25:00 GMT

Greeted by a bounty of green beans upon our return from vacation, I've been busily creating summertime salads that defy the term "salad" as it is commonly thought of, i.e. dressed salad greens with traditional salad toppings.

The first was the classic Niçoise Salad, inspired by images of my daughter gleefully absorbing the sights, sounds, and smells of Italy and France - last week traveling from Venice, to Avignon, the French Riviera via Monaco, to Nice (where salade Niçoise originated). Today's salad also hails from the french countryside and was inspired by the beautiful Bon Appétit 1994 Special Edition entitled The French Countryside.

I treasure my archive of these informative and gorgeously photographed Bon Appétit special editions, a gift from my mother when I was married ;-) My recipe was inspired by the Potato Salad with Haricots Verts, Roquefort and Walnuts from the article The Art of the Picnic.

Grilled Potatoes with Green Beans, Blue Cheese and Walnuts
adapted from Bon Appétit

10 small red-skinned potatoes, halved

1/2 pound young green beans,trimmed

2/3 cup Blue cheese, crumbled

1/3 cup walnuts, chopped and toasted

Honey Mustard Vinaigrette

Serves 4 as a side or 2-3 as a main

Heat grill to med- high. Toss the potatoes with a 2 tablespoons of the vinaigrette before placing on grill. (I used the remainder of the vinaigrette from the Nicoise Salad). Sear with grill marks on cut side and then lower heat and transfer to a sheet of heavy duty aluminum foil to continue cooking. About 20 minutes total.

Cook green beans in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Drain and rinse under cold water to cool. Drain well and transfer to a medium bowl. Toss with 2 tablespoons of the vinaigrette, add walnuts and half of the blue cheese and gently combine.

Arrange beans on a platter. Surround beans with the grilled potatoes or mound them in the center atop the green beans.We enjoyed this as a main dish, or you could do as the French do and include it as a side dish to a succulent roast chicken as in the article. Either way - Enjoy :-)

Today, she comes home, exhausted from a transformative journey encompassing four European countries - the grand finalé, two racous nights in Paris celebrating Bastille Day , the French national holiday known as La Fête Nationale, as the French do. I'm so excited - can't wait to hear about her trip!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Nicoise Salad

Tue, 13 Jul 2010 10:48:00 GMT

Thrilled to find an abundance of fresh young green beans on our return from languishing on a lake in the hills of the Ozarks, I instantly envisioned a colorful Niçoise salad filled with the flavors of the Mediterranean. How did I make the leap from freshly caught white bass, lightly coated with fine cornmeal, fried and served southern style with hushpuppies, to the south of France?

Well, simple! Since I've been following my daughter's travels through Europe, I've been yearning for the rustic flavors of the French countryside, but with temperatures in the 90s and an unexpected call from Chloe detailing their visit to a perfume factory in Nice, my food dreams shifted to the panoramic views of the seaside towns of the Riviera and to Provence and its cuisine of the sun.

Niçoise Salad

2 cans albacore tuna*

4 hard-boiled eggs

8 small new red potatoes

8 ounces haricot vert or young green beans

1 medium head of butter lettuce (I used baby romaine from our garden)

1/2 red onion, thinly sliced red onion

8 ounces small cherry or grape tomatoes, sliced in half

1/4 c. kalamata or nicoise olives

1 can sliced anchovies in oil or 2 tablespoons capers (optional)

Serves 4

1. Bring potatoes and 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and cook until potatoes are tender, about 8 minutes. Remove from water with a slotted spoon and set aside. Allow to cool and cut into quarters.

2. While the potatoes are cooking, wash the lettuce and tear into bite-sized pieces and arrange on plates. Place the tuna on top of the lettuce and arrange the quartered hard-boiled eggs, anchovies, tomatoes, and onions around it.

3. After the potatoes have been removed from the pot, return the water to boiling, add the green beans and blanch for 2 minutes. Remove while still crispy because they continue to cook. Allow to cool. Add green beans to the salad and arrange the potatoes around the edge of the plate. Drizzle with vinaigrette (recipe below).

* Like Pan Bagnat, which is basically a salade niçoise sandwich, canned tuna packed in olive oil is traditionally used. Many foods of French origin that we enjoy have been adapted to American tastes and water-packed canned tuna and fresh grilled tuna are usually what is used here. Don't be afraid to experiment with any of the components, especially the vegetables - this salad provides the perfect opportunity to create a beautiful and colorful presentation of seasonal produce.

Vinaigrette

adapted from Simply Recipes

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

1 teaspoon dijon or honey mustard

1 small shallot, minced

1 Tbsp. fresh basil, minced

1 teaspoon each, fresh thyme and oregano, minced

(or 1/4 teaspoon each, dried)

Salt and pepper

Whisk all ingredient in a small glass bowl; season to taste with salt and freshly ground pepper.

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It's time for the OC Fair!

Mon, 05 Jul 2010 11:04:00 GMT

With the revelry of Independence Day behind us, that means only one thing: the Orange County Fair is just around the corner! This year the fair runs from July 16 to August 15 and is open Wednesday through Sunday - check the OC Fair's website for daily schedules, promotions, and entertainment.

I've always been a fan of the fair and hope that the sale of the fairgrounds doesn't endanger one of the few homages to traditional Americana that we have here in the southland. The great thing about the fair is that you can enjoy it purely as a spectator, or you can become an active participant by entering one of the myriad competitions and just possibly create a memorable experience that you'll remember fondly for years to come.

A lot of people take fair competitions very seriously, but you can do it just for FUN! Especially for children, being an entrant adds a whole new dimension that's rewarding and definitely extends enjoyment beyond the thrill of the gravity-defying rides and eating the latest deep-fried marvel: thinking about what to enter, the preparation, meeting the deadline, delivering your entry to the fair before it opens for the day; and best of all - the competition and finding your entry to see if you've won a ribbon!

In the past, I would be at the fair at 7:00 a.m. at least one or two of the Tuesday mornings to enter tomatoes, green beans, or zucchini in the fruit and vegetable category. In fact, I was a blue ribbon winner for green beans for several years running and Chloe has been a winner in the agricultural area and a multiple winner in the juvenile art category over the years.

Entering homegrown vegetables, baked goods, artwork, collections, etc. to be judged at the fair is a fantastic, rewarding summer activity for kids (and adults). Youth categories include: Photography, Crafts, Service Projects, Fine Art, Jewelry, Collections, Creative Writing, Foods, Table Setting, Farm & Garden, Floral and Livestock.

And the best part is you don't have to be Best of Class, there are categories for the Largest and Ugliest and, besides reinforcing some old fashioned values and knowing where food really originates from, your kids will get a big kick out of running over to the agriculture section to see their homegrown lemons or whatever on display and discovering whether they won a first, second, or honorable mention ribbon. A lot of honorable mentions are given, so your chances of earning a ribbon are pretty good!

Don't miss the Centennial Farms area nearby where kids can get close to some real farm animals and be sure to make your way towards the back where, if we're lucky, there's a mother pig who has recently given birth and you can watch the antics of the tiny piglets.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Ad Hoc Blue Cheese Dressing

Mon, 28 Jun 2010 20:46:00 GMT

This weekend we picked an abundance of baby romaine lettuce from our garden and my thoughts turned to what I could make that would highlight the vibrant greens?

Tender baby romaine from the garden.

I was thinking a simple presentation with a bold flavor ... My taste memory responded with an instant craving for real, blue cheese dressing - rich and creamy with big chunks of tangy blue cheese. The kind that flows and hasn't been thickened with xanthum gum or modified food starch.

It just so happens that I splurged on Thomas Keller's Ad Hoc at Home cookbook and was waiting for the perfect opportunity to leisurely leaf through this wonderful collection of family meals and everyday staples, "delicious approachable food" that Keller promises are "doable at home, no immersion circulator required..." .

As the renowned chef and owner of legendary Napa Valley restaurant The French Laundry in Yountville, CA, Thomas Keller is not a name normally associated with "accessible" or "home cooking". Ad Hoc at Home is touted as the long awaited book for home cooks where the revered chef has turned his imagination to the American comfort foods that we all know and love. Here is the first of many recipes I'll share with you from this gorgeous cookbook.

Blue Cheese Dressing

Adapted from Ad Hoc at Home

1 cup Aioli

¼ to ½ cup buttermilk

½ cup sour cream

1 teaspoon minced shallots

1 teaspoon minced flat-leaf parsley

1 teaspoon minced mint

8 oz. crumbled blue cheese

Kosher salt

For the Aioli:

Ingredients: 1 whole garlic head, 1 cup canola oil, 1 t. fresh lemon juice and 1 teaspoon kosher salt.

Chop end off whole garlic head, peel individual cloves. In a heavy saucepan add the cloves to 1 cup of canola oil. Heat over very low heat (not even a simmer - you should see only very small bubbles in the oil) for 40 minutes, stirring occasionally. Allow to cool. Remove cloves from oil and reserve for another use.

Put two egg yolks into a mini food processor*, very slowly add 1 cup of the garlic oil through the tube on top while processing, blending until emulsified (oil and liquid are thoroughly combined) and thickened. Add 1 teaspoon fresh lemon juice and 1 teaspoon kosher salt.

*Alternately, you can place the egg yolks in a glass mixing bowl and use an immersion blender.

For the Dressing: Transfer aioli to a glass mixing bowl, whisk in ¼ cup buttermilk, sour cream, shallots, parsley and mint. Add 8 oz. of crumbled blue cheese. The dressing can be used now or refrigerated. Before serving, take a spoonful of the dressing and pour it back into the bowl - it should run freely. If it is too thick, add additional buttermilk as necessary.

Makes about 2 cups.

Enjoy :-) Shown served with all natural Seneca Crisp Onions for a delightful crunch and added texture.

Dressing may be refrigerated in a covered container for up to 1 week.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Kids Restaurant Week

Fri, 25 Jun 2010 10:03:00 GMT

Orange County’s first-ever Kids Restaurant Week begins this Sunday, June 27 and goes through Saturday, July 3.

Brought to you by The Orange County Restaurant Association - the group behind the popular bi-annual OC Restaurant Week, the FREE kick-off celebration is being held along the Promenade at The District at Tustin Legacy this Saturday from 12:00 p.m. to 4:00 p.m.

Many of OC’s best restaurants are featuring special dining deals, such as family-style prix-fixe menus for lunch (family of four cost $20 to $40) and dinner (family of four cost $30 to $60) while others will offer Kids Eat Free. And, a portion of the proceeds from the week’s food sales will benefit Share Our Strength which works to end childhood hunger. A complete list of participating restaurants and menus can be found online on the Kids Restaurant Week's website.

Bring your whole family to enjoy bounce houses, live music by The Rockaholix & Johnny Come Lately, face painting, balloon art, cupcake decorating, food tastings, interactive booths, and much more. Many of The District's stores and restaurants will have special offers and activities for families, also.

You can also purchase a raffle ticket with one canned food item or $1.00 for a chance to win a Nirve Beach Cruiser, Knott's Berry Farm tickets, Wild Rivers Waterpark tickets, and other prizes.

The District at Tustin Legacy

2437 Park Ave., Tustin

The Promenade is between AMC Tustin 14 and Borders Books and Music.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Strawberry Poppy Seed Muffins

Mon, 21 Jun 2010 07:37:00 GMT

The food blogging world has revealed to me a world of amazing culinary enthusiasts, writers, photographers, and just plain good people. I'm able to savor homespun regional cooking, artful desserts, and exotic foods from around the world through the lens of the cameras that reflect their unique perspective and from the keystrokes which are the conduit of expression of some truly talented writers.

One sweet, sincere and beautifully written blog that I've come across is that of the aptly named, Apples and Anecdotes, where Monet bakes her way through graduate school and we readers would gratefully lick the crumbs from her counter top :) Her rustic breads, homey muffins, and divine desserts have inspired me to stock up on flour and try my hand at baking - that and the fact that the chief baker in my house is soon off to college!

Strawberry Poppy Seed Muffins

3 cups all-purpose flour*
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
8 Tbsp (1 stick) unsalted butter, softened
1/4 cup unsweetened applesauce
3/4 cup sugar2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest1 cup chopped strawberries (fresh)

* I used white whole wheat flour to add a little more fiber and substituted applesauce for some of the butter and sugar in Monet's recipe.

1. Preheat your oven to 375 degrees and grease or line a 12 tin muffin pan.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one third of the dry ingredients until just mixed. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Gently fold in chopped berries.
5. Distribute the muffin dough equally among the tins.
Bake until muffins are golden brown, about 25 to 30 minutes. Remove from oven and after 5 minutes, remove from pan.

Makes 15-18 muffins

With strawberries, applesauce, yogurt, and the white whole wheat flour, these light and tasty muffins are much healthier than a store bought muffins (which are super high in saturated fat, partially hydrogenated oils, sugar, and high fructose corn syrup) and are munchable for breakfast on the go, after school snack, or a bit of sweet following supper.

Enjoy :-)

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What Dad wants for Father's Day: STEAAAK!

Fri, 11 Jun 2010 13:47:00 GMT

Even though She's Cookin' has been posting quite a few meatless, vegetarian, and even vegan dishes - the man of the house, affectionately referred to as The Don, is a meat and potatoes kind of guy and, especially after traveling abroad, craves a succulent steak with a big 'ole baked potato and all the fixins!

Often times his craving is satisfied with a visit to Mastro's Steakhouse in Costa Mesa where he can indulge in a prime, aged steak served on a 450° manly-man platter along with a monster shaken-not-stirred Ketel One martini or a selection from their extensive wine list (past favorites include Sea Smoke Pinot Noir and Frank Family or Chateau Montelena Cabernet Sauvignon).

But most of the time he enjoys being the master of his own grill, so off to the market I go looking for the best choice grade steak I can find. Prime grade steaks are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Meat House in Costa Mesa.

On this day, I was picturing juicy, red, thinly sliced steak flavored with a spicy southwestern rub and was satisfied with a nice cut of choice top sirloin from Henry's meat counter. If you thought grades were only given in school, you can learn about the USDA beef grading system and what cuts are the best for grilling.

For grilling you should buy a steak that is at least an inch thick, apply the rub* about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature - I know what you're thinking, but trust me on this one. The executive chef from Morton's Steakhouse recommends sitting steaks out two hours before grilling - so listen to him and hear some other tips for the perfect grilled steak. You can see the video and hear all of Chef Iglesias' grilling tips on my website.

Serve with grilled veggies and a baked potato with all the trimmings and you da man! or the wo-man.. Enjoy :-)

* I used Awaken Savor's Southwestern Sunset BBQ Rub - about two tablespoons with a ½ teaspoon more cayenne pepper cuz I like a little heat!

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Mushroom and Spinach Tart

Mon, 07 Jun 2010 13:58:00 GMT

Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I sauté it with a bit of olive oil and, of course, red pepper flakes for a bit of zip. But last week, we celebrated the first spinach harvested from our garden in a delicate puff pastry tart where vibrant green leaves mingled with the earthy flavor of roasted baby portabella mushrooms and scallions.

Mushroom and Spinach Tart

(adapted from Body + Soul)

8 oz. cremini or baby portabella mushrooms, sliced

3 tablespoons extra-virgin olive oil

6 scallions, ends trimmed and cut into 2-inch pieces

About 3 cups of fresh spinach (or 5 oz. bag), thick stems removed, washed and spin dried

1 sheet of puff pasty (there are 2 in a box)

6 ounces of feta cheese

3 large eggs, lightly beaten

½ cup milk (I used 1%)

1 tsp. Herbs de Provence

1. Preheat oven to 425 degrees. On a baking sheet, toss the mushrooms with 1 tablespoon oil, sprinkle with salt. Roast for 10 minutes. Toss in the scallions an roast for 10 minutes more. Push the mushrooms and scallions to the side and pile the spinach on the empty side of the baking sheet, roast until wilted, about 3 minutes. Remove baking sheet and allow to cool.

2. Spray an 11x7 rectangular tart pan with removable bottom (or a 10-inch round pan) with canola oil or brush lightly with some of the remaining olive oil. Roll out the puff pastry dough into a 12-inch round. Lay it over the tart pan, gently push down, and fold over any "overhang" and press into the sides. Make tiny slash marks on the bottom crust.

Crumple a double layer of aluminum foil the size of the bottom of the tart and fit into the crust to weigh down the center.* Place on a baking sheet and bake until edges are golden and beginning to set, about 7 minutes. Remove the foil and bake the crust until golden all over - about another 3 minutes. Remove tart pan from oven, but leave the baking sheet.

4. Reduce heat to 375 degrees. Whisk together the feta cheese, eggs, milk and herb seasoning. Spread the vegetables over the crust and pour egg mixture on top. 5. Place the tart back on the baking sheet in the oven and bake for 20 to 25 minutes until egg custard is set. Remove from oven. Allow tart to cool on wire rack for 10 minutes before removing the tart from the sides of the pan. Cool 10 minutes more, until ready to serve. (If not serving immediately, slide the tart off the bottom and onto the wire rack.)

Serves 4 | Enjoy :-)

* For more cooking inspiration and tips, visit me at She's Cookin'.