Recipe (Re)creation: Cauliflower "Fried Rice"

 

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

• 1 head of cauliflower, florets separated
• 3 tsp. toasted sesame oil
• 1 cup carrots, chopped
• 1 cup zucchini, diced
• 2 tsp. ginger, peeled and chopped
• 1 clove garlic, finely chopped
• 2 tbsp. sliced scallions
• 2 eggs, lightly beaten
• 1 cup kale, shredded
• 1-2 tbsp. tamari
• Sea salt, to taste

Directions:

-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.

Recipe (Re)creation: Green Gazpacho with Marcona Almonds

This creation was inspired by a lovely marcona almond gazpacho I had at Contigo recently.  While mine is not a white gazpacho, I did decide to add marcona almonds to a more traditional green gazpacho.  I adapted a recipe that I came across in Bon Appétit and the final result will not disappoint.  Serve as an appetizer or as a light lunch.  It is the perfect chilled summer soup!

Serves 4

Ingredients:

• 1/3 cup marcona almonds, plus more for serving
• 1/4 cup white wine vinegar
• 1 lime, juiced
• 1 cup plain greek yogurt
• 1/2 cup olive oil, plus more for drizzling
• 2 1/2 cups ciabatta, torn and crusts removed
• 1 medium cucumber, peeled and cubed
• 1 green bell pepper, chopped
• 4 tomatillos, husked and sliced
• 4 scallions, sliced
• 2 jalapeños, seeds removed and chopped
• 1 clove garlic, chopped
• kosher salt

Directions:

-Whisk together the vinegar, lime juice, yogurt, and 1/2 cup oil in a bowl.

-Add the bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic & almonds.

-Toss to coast, cover, and chill in the refrigerator for at least 4 hours.

-Purée the mixture in a Vitamix or high powered blender until very smooth.

-Transfer to a large bowl and season with salt, as needed.

-Ladle soup into bowls, drizzle with olive oil, and top with the remaining almonds.

Enjoy!

Recipe (Re)creation: Shaved Asparagus Pizza

I had this pizza at my friend Ashley's house and have been dreaming about it ever since.  Luckily, she was was so kind as to share the recipe with me.  The shaved asparagus lends a delicate grassy flavor and the green onions add a little bite, all atop of cheesy chewy pizza crust.  It is pretty darn close to perfect.  This does not surprise me since the recipe comes from Barefoot Contessa herself.  I even played around with the original and added chicken apple sausage to a version and it was delicious. The recipe is easily adaptable and a guaranteed crowd-pleaser.  You're just going to have to trust me on this one.

Makes 1 10-12 inch pizza

Ingredients:

• 12 spears of asparagus
• 1/4 cup grated parmesan
• 14 oz. pizza dough
• 3/4 cup shredded mozzarella
• 2 teaspoons olive oil
• 1 scallion, thinly sliced
• Kosher salt & pepper

Directions:

-Preheat oven to 500 degrees F.
-Wash and dry asparagus and set aside a medium bowl.
-Hold each asparagus by the base and shave from base to tip with a vegetable peeler.
-Toss shaved asparagus with olive oil, salt, and pepper and set aside.
-Meanwhile, roll out or stretch the pizza dough to about 10-12 inches.
-Place dough on a pizza stone or floured baking sheet.
-Top with 1/4 cup grated cheese, followed by the shredded mozzarella.
-Evenly distribute the shaved asparagus on top and place in the oven.
-Bake for 10-12 minutes, or until cooked through and golden on the edges.
-Remove from oven, sprinkle with sliced scallions, and slice in wedges.
-Serve immediately.

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Restaurant (Re)creation: Zuni's Roasted Chicken + Bread Salad

Zuni Cafe is a San Francisco institution and their roasted chicken is hands-down the most popular item on the menu.  The dish serves two and takes about an hour to an hour an a half to arrive, but it is fabulous and definitely worth the wait.  This recipe is based on an adapted version of the original from the Zuni Cafe Cookbook by Judy Rodgers.  The original recipe is wonderful, but very wordy and time-consuming.  This adaptation should save some time, and if done right, should be equally mouthwatering and enjoyable. You can serve the chicken with the bread salad recipe below or you can swap it out and serve it with the brussels sprout and butternut squash panzanella salad from my prior post.  Either will be delicious.  Let me know how it turns out ; )

Serves 2-4

Ingredients for chicken:

• 1 small chicken (2 3/4 to 3 1/2 pounds)
• 4 tender sprigs of Thyme
• 3/4 teaspoon salt
• A little water

Ingredients for bread salad:

• 8 ounces torn peasant-style bread (crusts removed)
• 6 to 8 tablespoons mild-tasting olive oil
• 1 1/2 tablespoons white wine vinegar
• Salt & pepper to taste
• 1 tablespoon dried currents, soaked in 1 tbsp each of red wine vinegar & warm water
• 2 tablepsoons pine nuts
• 2-3 garlic cloves, slivered
• 1/4 cup sliced scallions
• 2 handfuls of arugula

Directions:

Day 1

-Remove and discard the lump of fat inside the chicken.  Wash the chicken and dry thoroughly.

-Gently slide a finger under the skin of each breast and create two small pockets.  Do the same under the skin of each thigh.  Stick a sprig of thyme in each of the 4 pockets.

-Season both sides of the chicken thoroughly with salt and pepper.

-Cover the chicken and put it in the refrigerator overnight (seasoning the chicken a day before makes it more flavorful and moist- its worth it).

Day 2

-Preheat oven to 475 F.  Place a 10 to 12-inch skillet with an all-metal handle over medium heat on the stove.  Wipe the chicken dry and place in the skillet, breast side up (the pan should sizzle).

-Next, place the the skillet in the oven and let it brown for about 30 minutes.  The skin should begin to blister.

-Meanwhile, toss torn bread pieces (about 2-inch chunks) in about 2 tablespoons of olive oil, lightly coating them.  Place them in a baking dish in the oven on a rack below the chicken and cook for about 10 minutes, or until brown, then remove from heat. (If you want to toast your pine nuts, you can place the pine nuts in the with the torn bread chunks, but watch them closely because they burn quickly.) 

-Turn the bird over and roast for another 10-15 minutes, depending on the size of the bird.  Then flip back over so the breast side is up and recrisp for another 5-10 minutes.

-Remove the chicken from the oven once it is crisp and browned.

-Turn off the oven and set the chicken on a plate to cool.  Pour the fat from the skillet, leaving the lean drippings behind.  Add about a tablespoon of water to the drippings and warm them over medium heat to soften any hard drippings.

-Combine 1/4 cup of olive oil with white wine vinegar and salt and pepper to taste.  Toss half of this vinaigrette with the torn bread in a medium sized bowl.

-Meanwhile, heat some olive oil over medium-low heat in a small skillet and add the garlic and scallion slivers.  Stir constantly until softened, but not browned.  Remove from heat and toss with the bread.  You can add the drained currants and the pine nuts to the bread salad at this time as well.

-Place the bread salad in an oven-safe dish and warm in the oven while you finish preparing the chicken.

-While the bread salad is warming, tear the chicken into pieces, some large and some small.  Make sure to include the crispy pieces of skin (its the best part).

-Remove the bread salad from the oven and place on a platter over a handful or two of arugula.  Drizzle the remaining vinaigrette and a spoonful or two of pan drippings over the salad, mixing well.  Top the bread salad with crispy pieces of chicken.

Heaven.


Zuni Cafe
1658 Market Street
San Francisco, CA
(415) 552-2522
www.zunicafe.com