A Word From The Other Parsimonious Chef...: September 2012

Sunday, September 30, 2012

Shhh. Silent Sunday 21......

Friday, September 28, 2012

Sept 28th Vegetarian Mediterranean Pocket Sandwich

Grilled Mediterranean

Once again my Vegetarian friends will be happy with this one, the Vegans may be just as happy if they follow the recipe up until the addition of the Feta Cheese.

Mediterranean flavors and seasonings add a lot to the culinary world. The use of fresh seafoods, pungent cheeses and fresh colorful vegetables are only matched by the seasonings that are associated with this region and type of cooking. Basil, Bay Leaves, Cardamom, Fenugreek, Mint, Tarragon are but a few of the seasonings that the Mediterranean has to offer. But what I like best about this is the fact that you just don't over eat when dining. The food burst with flavor that your taste buds are satiated in sync with your appetite.

Mediterranean Spiced Grilled Veggies in Pita

For this we will need the following:

Sweet Peppers (3-5 each)
Red Onions (1 each)
Zucchini (2- 4 each)
Yellow Squash (3 - 4 each)
Crimini Mushrooms (8 - 10 each)
Portobello Mushrooms (2 - 4 each)
Tarragon (1 bunch)
Italian Parsley (1 bunch)
Fenugreek (2 tbs)
Mint (10 -15 leaves)
Cumin (1 tsp)
Olive Oil (3 Tbs)
Feta Cheese (4 oz)
Pita Bread (1 pp)
Olive Oil (3 Tbs)
Garlic (2 Tbs)
Balsamic Vinegar (3 Tbs)

Mince the garlic, tarragon, mint and parsley and add them to the olive oil and vinegar along with the cumin and fenugreek. Slice the red onions, zucchini, and squash. Cut the sweet bell peppers in triangles and halve the Crimini Mushrooms then cut the stems off of the Portobello Mushrooms and marinate all of the veggies in 1/4 of the garlic and tarragon dressing that you made earlier. Grill until done then grill the pita bread to warm it slightly. Add all of the grilled veggies to a big bowl then add the remainder of the dressing and add the feta cheese before serving. Place the Veggies in the "pocket" of the pita bread being sure to add fresh mint, tarragon and parsley being sure to over stuff the pita bread and add a few quartered slices just in case you want more. BTW you will want more........

Grilled Mediterranean

Extra - Grilled Pita Bread

Tuesday, September 25, 2012

Sept 25 Last Call For Summer Veg - Teriyaki Salmon w/ Dino Kale & Grilled Veggies

Teriyaki Salmon Dino Kale & Grilled Veggies

Summer is gone but not without one last hurrah from some grilled vegetables. This will more than likely be the 2nd to the last post for grilled vegetables until the late spring for me so this one will have to be done right and done to hold you over until then.

While I am using zucchini and squash for the last time now, there are plenty of other types of squash that are more appropriate for the season and as a better suited for the weather. So expect plenty of stews, soups and even chili... I can't wait.....

On the Menu today: Tarragon - Teriyaki Salmon, Dino Kale & Grilled Veggies

For the Salmon we will need the following:

Salmon (4-6 oz pp)
Tarragon (3 stems)
Garlic (1 tsp)
Soy Sauce (1/8 cup)
Brown Sugar (1/4 cup)
Corn Starch (2 Tbs)
Olive Oil (1 Tbs)

Start by preheating the oven to 425 and liberally pour the oil over the pieces of salmon and salt. Cook in the oven for 5-7 minutes and allow to rest for 3 minutes once done. Meanwhile take the garlic and tarragon and mince them placing them in a heated sauce pot with a dash of oil allowing the garlic to brown very slightly then add the soy sauce and finally the brown sugar. Allow the mixture to cook for 3 minutes and then add a slurry (mixture of cornstarch 2 Tbs and water 1tsp or more to form a silky liquid). Allow the mixture to cook for 5 minutes. Pour the teriyaki sauce over the fish right before serving.

Teriyaki Salmon

For the Dino Kale we need the following:

Dino Kale (6-8 bunches)
Garlic (2 Tbs)
Olive Oil (2 Tbs)
Salt & Pepper (tt)

Dino Kale

Dino Kale is a very hearty and sturdy green that can keep a nice crunch to it and it actually goes well to balance out the silkiness of the Salmon. Start by cutting the Kale into strips and then blanching - add salt to a pot of water and bring to a boil before placing the Kale in. Cook for about 3 - 5 minutes then take the greens out and place them in iced water to stop the cooking process and keep the greens bright green. Once cooled down allow them to drain. Meanwhile add the olive oil and garlic to a heated saute pan, allowing the garlic to brown slightly before adding the Kale and finally salt and pepper to taste.

Sauteed Dino Kale

For the Grilled Veggies we need the following:

Zucchini (4-5 each)
Yellow Squash (2-4 each)
Red Onions (1 each)
Sweet Bell Peppers (4-6 each)
Crimini Mushrooms (10 - 12 each)
Olive Oil (2 tbs)
Tarragon (2 stems)
Balsamic Vinegar (1 Tbs)

Grilled Veggies

Slice the zucchini, red onions and yellow squash, cut the peppers into triangles and the mushrooms in half. Mince the tarragon and add it to the olive oil and vinegar. Add the dressing to the vegetables and allow to marinate for 30 minutes to an hour before grilling. Add salt and pepper to taste and add minced tarragon once they are done grilling.