Can you tell that I’m running out of ideas for post titles? Well, I am.  It’s hard to be creative with these things, day after day. :-)  I may soon resort to Pork 5, Chicken 27, and Salad 34. Whatever, this is a pork recipe…

I used up the remaining rhubarb-strawberry compote. If you didn’t make the compote, you can still make this recipe, just substitute jam or preserves. I also had small portions of three different onions in my fridge; red onion, sweet onion, and a large shallot, so I combined those to make up the 1 1/2 cups needed for the sauce. Any type of onion will do. The recipe works equally well with pork loin or pork tenderloin, whichever you prefer or find on sale.

Sage Rubbed Pork with Sweet Onion-Rhubarb Compote

6 tablespoons olive oil, divided
1 tablespoon freshly ground black pepper
2 teaspoons salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill
2 1/2 pounds pork loin or pork tenderloins, trimmed of fat and silver skin
1  1/2 cups diced onion
2 garlic cloves, peeled and minced
1 cup rhubarb-strawberry compote or 1 cup berry jam or preserves

Fresh sage sprigs, for garnish

Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub spice mixture all over pork and let stand 15 minutes.

Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Remove to a plate.

Add onion to the skillet and cook, stirring occasionally, until lightly browned, 7 to 8 minutes. Add garlic and 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding a tablespoon water at a time if necessary to prevent burning. Stir in rhubarb compote and mix well.

Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150 degrees, turning pork occasionally, about 8 minutes longer for tenderloins and 12 to 15 minutes for pork loin.

Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Serve with onion-rhubarb compote and garnish with sage sprigs.

Serves 6

The boletus edulis (botanical name) is beloved around the world for it’s firm texture and distinctive flavor. It is known as Cèp in France, Porcini in Italy, Penny Bun in Britain, Steinpilz in Germany, and King Bolete, or just King in the United States. In most stores and restaurants, you’ll find them called by their Italian name, porcini. At the market you will most often find them dried in little bags. In France and Italy, they are sold not only in bags but often in bulk at the outdoor markets.

If you see them fresh in the grocery store at a reasonable price, snatch them up, they are a wonderful treat.  You can grill them, make them into a delicious sauce, even into a mushroom stew. Or just call me and I’ll help you put them to good use!

Cèp and Rosemary Rubbed Rib-Eye Steaks

Recipe inspired by Bruce Aidells of Aidells Sausage Company

4  boneless rib-eye steaks
1/2 cup soy sauce
1/4 ounce dried cèp (porcini) mushrooms
2 tablespoons minced fresh rosemary
1 tablespoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup red wine or prickly pear sauce

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature for 60 minutes, turning bag over after 30 minutes.

Process mushrooms in spice mill into a fine powder. In a small bowl, blend together the 2 tablespoons of the mushroom powder, rosemary, and pepper. (If there is any extra mushroom powder, save and use in a soup or stew later.)

Remove the steaks from the bag and pat dry. Discard the soy sauce. Press the rub over both sides of the steaks.

Heat a heavy large skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear the steaks until browned and cooked to desired temperature, about 9 to 10 minutes per side for medium-rare. If the meat is browning too quickly, adjust the heat so the outside does not overcook. Do not crowd the pan, do in two skillets if all four steaks won’t fit comfortably in one skillet.

Reduce heat to low and transfer steaks to plate; tent with foil to keep warm. Let rest 5 minutes. As soon as steaks are removed, pour the wine or sauce into the skillet to deglaze the pan, scraping up the browned bits in on the bottom, cooking over low heat for 1 minute.

Drizzle the glaze over the steaks and serve.

Serves 4

Although this risotto isn’t the prettiest dish ever posted here; don’t let that turn you off, it is delicious. And no, there is no duck in it… but that’s a thought…

Porcini and Sage Risotto

1 ounce dried porcini mushrooms
4 cups water
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, peeled and diced
2 large garlic cloves, peeled and minced
6 large sage leaves, stacked and thinly sliced
1 cup arborio rice
1/2 cup dry red wine
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Additional grated Parmesan cheese

Rinse dried mushrooms briefly under cold running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using a slotted spoon, remove mushrooms from newly created mushroom broth. Season broth with salt and pepper and set aside on a very low burner, covered. Coarsely chop mushrooms.

Melt butter with oil in a large saucepan over medium-high heat. Add onion and garlic and sauté until tender, about 8 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, about 3 minutes.

Add 1 ladle (about 1/2 cup) of warm mushroom broth to rice and cook, stirring constantly until broth is nearly absorbed. Continue adding a ladle of broth until all the broth is used and the rice is tender and very creamy, about 20 minutes.

Stir in 1 cup Parmesan cheese. Season to taste with salt and pepper. Spoon risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.

Serves 6

Last Monday morning, after Marissa had left for work and I returned back to her apartment from taking Dave to the airport, I sat down to eat lunch. It consisted of a boxed salad I’d picked up at Trader Joe’s the day before. My plan was to eat half of it and save the remaining half for lunch on Tuesday; that didn’t happen. I scarfed down the entire tasty thing.  Monday night, when Marissa came home from work, we jumped in her car and headed back to Trader Joe’s to do her “big” grocery run.  She would finally have stocked shelves, refrigerator, freezer, and wine rack and could stop eating like like a “third grader with a drinking problem.” Instead she is now a young woman with healthy choices and plenty of nice wine to accompany her adult meals. (Did you know that in California “Two Buck Chuck” is actually two bucks, well actually $1.99?  Not that the $2.99 we pay in AZ is a bad deal, but I always wondered why it was called “Two Buck” when it really cost three bucks… now I know.)

Anyhow, point is, I picked up another box of the same salad for my Tuesday lunch… and finished it off again after a long morning of shopping for the apartment. I’d made myself a long “must get” list, which resulted in a late (as in around 2:30) lunch, so I was famished.  Now what was I going to to for my lunch on Wednesday?  You guessed it… I bought another box of the same salad.  And this time, I didn’t even bother transferring to a dinner plate, just ate it right out of the plastic box, pitiful!

Believe it or not, I’m not sick of it yet… so I made it for dinner last night.  Best part? There are leftovers. I’ll be having it for lunch today, and I’m already looking forward to it.  The recipe I’m going to give you has several revisions, substitutions, and two regrettable omissions.

• I used seared scallops instead of grilled chicken, just because I had scallops in the freezer I wanted to use up. Any protein will do, chicken, fish, beef, or pork… or none at all, it’s a filling salad with or without.
• I substituted Jarlsberg Swiss cheese for the Asiago, again because I had it on hand, I’ve decided I prefer the Asiago.
• I used red Belgium endive instead of red cabbage because I didn’t want a nearly full head of cabbage leftover and I adore those little packs of 2 white and 1 red Belgium you can get at TJ’s.  They never go to waste around here.
• I subbed other dried fruits for the dried currants in the TJ version. There is a package of TJ’s Triple Fruit Treat in my pantry (a mix of dried mango, cranberries & blackberries). This, I recommend highly, it really added to the salad. Besides, currants are hard to find, even TJ’s rarely has them available.
• And finally, I forgot that the salad had corn and diced red bell peppers in it until I went to post the picture here a few minutes ago. So you won’t see corn or peppers in the picture of my salad, but I’m adding them to the recipe, they are a must!

Field Fresh Chopped Salad with Seared Scallops and Sweet Basil Dressing ala Trader Joe’s

Sweet Basil Dressing
2 cups packed fresh basil leaves
3/4 cup agave nectar
1/4 cup water, or more to adjust to desired consistency
1/4 cup fresh lemon juice
1 large garlic clove, peeled and smashed
1/2 teaspoon salt
1 cup olive oil
Freshly ground black pepper, to taste

Salad
1  3/4 cups water
1  1/3 cup Israeli couscous
1 pound sea scallops, defrosted and patted very dry
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 hearts Romaine lettuce, chopped
1 head red Belgium endive, thinly sliced
1 cup frozen corn, defrosted and patted very dry
3 green onions, thinly sliced
1 small red bell pepper; cored, seeded and diced
3/4 dried TJ’s Triple Fruit Treat, or any dried fruit of your choice
1/2 cup grated Asiago cheese
3/4 cup chopped toasted pecans

Dressing:  Place all ingredients, except the oil and black pepper, in a blender or food processor and blend on high until well combined. With the motor running, add oil in a steady stream through the feed tube, until the mixture is thick and emulsified. Taste and thin with more water if desired. Season with black pepper, to taste.  Makes about 3 cups. May be stored in a jar for up to 12 days in the refrigerator.

Salad: Bring the water to a boil in a medium saucepan. Add the couscous and simmer, covered, for 8 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with fork and spread out onto a large baking sheet to cool to room temperature.

Meanwhile, pat scallops dry and generously season with salt and pepper. Heat a large skillet over high heat and add the olive oil and butter.  When the butter is bubbling, add the scallops. Do not crowd the pan, leave space between each scallop; sear until golden brown on one side, turn over and sear on other side until golden brown and just cooked through, about 4 to 5 minutes total. Transfer to a plate. When scallops have cooled slightly, cut each into 4 pieces.

In a large serving bowl, toss together the cooled couscous, Romaine, endive, corn, green onions, bell pepper, dried fruit, and cheese. Divide between 6 dinner plates or large flat bowls and top with toasted pecans and scallops. Pour dressing into a small bowl or pitcher. Pass at the table and allow guests to dress their own salad.

Serves 6

bouquets garnis

A cassoulet, which originated in the south of France, is a hearty cold-weather meal filled with meats and baked in a thick stew of beans and vegetables.  So why am I making a cassoulet when it is 109 degrees outside?  Answer – because I’m crazy, that’s why! Actually along with the craziness there is a practical reason.  I had just less then a pound of leftover lamb cut from a shank that I used for THIS RECIPE.  And I know, without a doubt, that if I tucked it into the freezer and waited till fall to make the cassoulet, it would be lost forever in the depths of my freezer and eventually thrown away.

Cassoulets generally take between 6  – 8 hours to prepare… plus the overnight soaking of the beans.  I’ve pared this down to about 3 hours and with only 1 hour of bean soaking time.  For that reason I am calling this a quick cassoulet, although 3 + 1 hours isn’t exactly quick, I know!  Bookmark this for winter and you’ll enjoy having the kitchen all warm and aromatic for that length of time, I promise. This recipe can be easily doubled or even tripled to serve a crowd.

Quick Cassoulet

5 cups chicken broth
1 cup dry navy beans, presoaked * see note below
3 slices thick bacon
5 ounces sausage links of your choice (I used a chicken sausage from Trader Joe’s)
1 small onion, unpeeled, cut in half
3 garlic cloves, unpeeled
2 bouquets garnis ** see note below
Salt and freshly ground black pepper
1/2 pound boneless pork loin, cut into large cubes
1/2 pound  boneless lamb shoulder or leg, cut into large cubes
2 tablespoons olive oil
1/3 cup diced onion
1/3 cup peeled and diced carrots
1/3 cup cubed sweet potatoes or parsnips
1 teaspoon minced garlic
2 tablespoons flour
3 tablespoons dry white wine
2 cups beef broth
1/3 cup chopped Roma tomatoes
1 cup bread crumbs from a good crusty loaf
2 tablespoons chopped flat-leaf Italian parsley

Bring the chicken broth to a boil in a large saucepan and add the beans and bacon. Return the mixture to a simmer and cook, stirring occasionally, until the beans are nearly tender, about 30 minutes.

Meanwhile; season the lamb with salt and pepper. Heat the oil in another large saucepan or skillet. Sear the lamb in the oil on all sides, turning as necessary, until deep brown. Transfer the meat to a plate and set aside.

To the pot of beans; add the sausage, onion, garlic, and bouquet garni. Return the mixture to a simmer and cook until the bacon is fork tender, about 20 minutes. Remove and discard the onion, garlic, and bouquet garni. Remove and reserve the sausage and bacon and slice the sausage into 1/4-inch slices and chop the bacon, set aside.

Season the beans with salt and pepper to taste continue to simmer until the beans are tender, about 20 to 25 minutes.  Lift out the beans with a slotted spoon and reserve.  Continue to simmer until the liquid reduces by half (to about 1 cup) and is beginning to thicken, about 20 minutes. Reserve the sauce.

To the pan the lamb was cooked in; add the leeks, carrots, and potatoes to the pot and sauté, stirring occasionally, until the leeks are golden brown, about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the flour and cook, stirring frequently, until the flour is cooked, about 3 minutes.

Add the wine and 1 cup of beef broth to vegetable/flour mixture, stirring until smooth. Stir in the tomatoes and the second bouquet garni. Return the seared lamb to the pot, along with any juices they may have collected on the plate. Add more beef broth if necessary to keep the meat completely moistened. Bring to a slow simmer over medium-low heat and cook for 5 minutes.  Transfer the mixture to a casserole dish.

Preheat the oven to 350 degrees. Cover the casserole and braise the lamb in the oven, skimming the surface as necessary, until the meat is fork tender, about 45 minutes to 1 hour.

Remove casserole from oven and add the reserved sausage and bacon to the casserole. Cover the meat with the reserved beans. 

Pour the sauce from the beans over the cassoulet. Toss together the bread crumbs and parsley and sprinkle in an even layer over the top.

Turn the oven down to 300 degrees and bake, uncovered, periodically basting the crust with the juices that bubble up at the sides of the casserole, until a good crust has formed, about 30 to 45 minutes. 

Let the cassoulet rest for 15 minutes before serving.  Serve in heated bowls with warm crusty bread. (Discard the bouquet garni when you stumble upon it)

Serves 4

* Note:  Rinse beans in cold water. Put them in a large pot and cover with about 3-inches of cold water. Bring almost to a boil; cover, and remove from heat. Let sit 1 hour. Drain. The beans will be “soaked” and ready to cook.

** Note: (pictured at top of page)  For bouquet garni: Take two sprigs of each – parsley, rosemary, thyme, and oregano; bunch together and wrap a fresh bay leaf around. Use kitchen string to tie together into a little bundle. (if using a dry bay leaf, tuck it in the center of the fresh herbs instead of wrapping around, it will not wrap and would just break apart)

Don’t you just love that song?  “It’s Raining Men! Hallelujah! – It’s Raining Men! Amen! I’m gonna go out to run and let myself get Absolutely soaking wet!…”  Good song! But unfortunately, it wasn’t raining men over here at my house, it was raining figs.  My tree produces at least twice a year and it’s impossible for me to use them all, so the local birds feast well at the Hopkins’ house.

Three disclaimers for this post: #1 – I didn’t use pork tenderloin. In its place – a pork rib roast I had in my freezer.  But I’ve written the recipe for tenderloin, so you use that, it’s quicker and easier than dealing with a rib roast.  #2 – I only made half of the onion and fig mixture, since there are only two of us.  #3 – Something is set wrong on my camera, so all the indoor pictures turned out with a nasty yellow hue. I tried to correct the problem in Photoshop, but the color isn’t quite right, sorry about that. You’ll just have to imagine better color.

The good news is that the birds and I ate well and enjoyed our figs.  If you live nearby, give me a shout, and you can have all the kadota figs you want… before the birds eat them all.

Pork Tenderloin with Caramelized Onions, Rosemary, and Figs

2 pork tenderloins, about a pound each
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 onions, peeled and thinly sliced
2 tablespoon sugar
2 tablespoon balsamic vinegar
3 tablespoons fresh rosemary, minced
24 mission and/or kadota figs, quartered
2 teaspoons fresh thyme leaves
2 tablespoons fresh lemon juice

Preheat the oven to 300 degrees. Pat the pork dry with paper towels. Generously salt and pepper the pork and leave at room temperature for about 12 minutes, while the oven preheats.

Heat olive oil in a large sauté pan over medium-high heat. Place the pork in the pan and sear on all sides, until nicely browned. Remove the tenderloins to an oven-proof pan, and place in the preheat oven. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140 degrees. Then remove from oven, tent with foil and set aside to rest.

While the tenderloins are roasting, melt the butter in the same sauté pan over medium-high heat, add the onions and sprinkle with salt and pepper. Stir occasionally for about 5 minutes until soft and translucent. Add the sugar and balsamic vinegar, and stir to combine. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally, until onions are nicely browned and caramelized.

Add the rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often.

Remove from the heat. Mix in the thyme leaves and lemon juice. Season with salt and pepper to taste.

Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.

Serves 4 to 6

Flavored vodkas are easily found in every liquor store and are even easier to make at home.  All you need are fruits, herbs, and/or vegetables of your choice – plus some high quality vodka… oh, and about 7 to 10 days (with the exception of the jalapeno vodka, that will be ready in 3 to 5 days).  I’ll be making four different flavors today and will follow up at the end of the month with a cocktail for each flavor.  So if you want to join me, run out and buy the ingredients today and we’ll toast each other in about a week!

Vegetable Vodka

3 garlic cloves, peeled and lightly crushed
1/2 red bell pepper, seeded and thinly sliced
3 green onions, quartered lengthwise and then halved
4-inches off the top of 1 bunch of celery, including leaves
1/2 fennel bulb plus a few fronds, thinly sliced
4 cups premium vodka

Place garlic and vegetables in a large clean and air-tight jar or bottle, add vodka and store in a dark and cool place for 7 to 10 days. Shake the container at least once, and up to 3 times, a day.

Once vodka is infused, strain the vodka through a fine mesh strainer into another clean jar or bowl.  You can return it to it’s original jar if you would like, cleaning the jar or bottle thoroughly first. Store as you would any other vodka.

Pineapple Vodka

3/4 fresh pineapple, trimmed, cored and cut into thin slices
2 cups premium vodka

Place pineapple slices in a large clean and air-tight jar or bottle, add vodka and store in a dark and cool place for 7 to 10 days. Shake the container at least once, and up to 3 times, a day.

Once vodka is infused, strain the vodka through a fine mesh strainer into another clean jar or bowl.  You can return it to it’s original jar if you would like, cleaning the jar or bottle thoroughly first. Store as you would any other vodka.

Jalapeno Vodka

5 large jalapeno peppers, cut into thin slices
2 cups vodka

Place jalapeno slices in a clean and air-tight jar or bottle, add vodka and store in a dark and cool place for 3 to 5 days. Shake the container at least once, and up to 3 times, a day.

Once vodka is infused, strain the vodka through a fine mesh strainer into another clean jar or bowl.  You can return it to it’s original jar if you would like, cleaning the jar or bottle thoroughly first. Store as you would any other vodka.

Berry-Basil Vodka

16-ounce package strawberries, hulled and cut into 6 wedges, lengthwise
6-ounce package raspberries
12 basil leaves, lightly crushed
3 cups premium vodka

Place berries and basil leaves in a large clean and air-tight jar or bottle, add vodka and store in a dark and cool place for 7 to 10 days. Shake the container at least once, and up to 3 times, a day.

Once vodka is infused, strain the vodka through a fine mesh strainer into another clean jar or bowl.  You can return it to it’s original jar if you would like, cleaning the jar or bottle thoroughly first. Store as you would any other vodka.

If I’ve ever lead you to believe that mistakes aren’t made here at Les Petites Gourmettes Cooking School, please forgive me. Although not necessarily everyday, certainly at least every other day!  Eggs are cracked, not into the bowl as intended, but rather onto the floor. Flour has been thought to be powdered sugar when making frosting… easy to fix, just start over. Things burn, they are undercooked or overcooked, you get the idea.  Most are minor and easily repaired or corrected… while others… not so much.

Let’s see, there was the time a couple years ago when a pair of young boys added 2 tablespoons cayenne pepper to a pot of chili, instead of 1/4 teaspoon.  That went directly into the trash.  That’s actually rare, when something ends up in the garbage, although I was certain it was going to happen again last week…

When we’re making yeast bread, I make a batch of the dough early that morning to allow for enough time to actually serve the bread for lunch the same day.  With the mixing time, rising time, baking time, and such; it would be impossible for the kids to start from scratch and still finish in time.  So I make a batch, let it rise, then the kids use that dough to form and bake. And while it is baking, they start at the beginning and make the dough, this way they still complete the entire recipe, just a bit out of order. I place their dough into a ziplock, toss it in the refrigerator and later, after they leave, or even the next day, I bake it.  So obviously the bread they baked and ate in class last week was fine and dandy, since it was the dough I had made that morning.

But the next day, when I went to bake the dough the kids had made, it hadn’t risen, not one iota.  Which meant one thing, they hadn’t added the yeast!  What to do, how do I get yeast into already made dough? I mixed the yeast with 1/4 cup warm water, 1 teaspoon sugar, and 1/4 cup flour. I let that proof for 15 minutes and created a “sponge”. Then I slowly added small portions of the dough to the sponge in the standing mixer until it was fully incorporated.

Surprisingly and happily it worked and we enjoyed perfectly good breadsticks over the weekend.  But honestly, if you never make a mistake, you’re really not putting yourself out there, you’re not really trying!  So… another mistake fixed – Victory is mine!

Rosemary-Gruyere Breadsticks

1 package active dry yeast
1 teaspoon sugar
1/3 cup warm water
1  3/4 cups warm milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon salt
4 3/4  to 5  cups flour, divided
1  1/4 cups grated Gruyere cheese, mixed with 2 tablespoons flour
1/4 cup chopped fresh rosemary
Garlic Topping
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, peeled and minced
Sea Salt

Combine yeast, sugar, and water in a small bowl.  Stir to dissolve and let stand 10 minutes, until foamy.

In a the bowl of standing mixer, combine milk and butter.  Add the yeast mixture, salt, and 2 cups of flour.  Beat until smooth, continue adding flour, 1 cup at a time, until dough is stiff.  Add cheese and rosemary.

Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding flour 1 tablespoon at a time as necessary.  Place in a greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

Preheat oven to 375 degrees and either line with Silpat mats or lightly grease 2 baking sheets.

Punch dough down, turn out onto a lightly floured surface and divide dough into 4 equal portions.

Divide each quarter into 12 portions, for a total of 48 pieces.

Roll each portion with your palms into a  short stick about 1-inch in diameter.

Let breadsticks rest for 5 minutes, then roll to each again to about a 1/2-inch in diameter stick.

Let breadsticks rest for another 5 minutes, then roll to each again to about a1/4-inch diameter breadstick.

Place breadsticks on baking sheets. Cover with clean kitchen towels and let rise in a warm place for about 25 minutes.

Garlic Topping: Melt together the butter and oil and stir in the minced garlic.  Brush breadsticks with garlic mixture and sprinkle with sea salt, then bake for 15 to 20 minutes, or until golden brown.

Makes 48 breadsticks

If you’re feeling that it’s too hot to turn on the stove or even worse, the oven, then it’s time for summer rolls; also known as Vietnamese salad rolls or spring rolls.

Now, due to my lack of time to explain it myself,  (I have the teen class graduation lunch today, hosting not only the students themselves but additionally two guests for each student) I turn to trusty Wikipedia to define spring or summer rolls.

“Vietnamese spring roll  – ingredients include slivers of boiled or fried pork, shrimp, chicken, beef, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli or bean threads, all wrapped in moistened rice paper, served cold with dipping sauce. The salad roll is easily distinguished from a “minced pork roll” by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying would take away that feeling.”

Summer Rolls

5 ounces bean thread (cellophane) noodles
1 tablespoon seasoned rice vinegar
Spring roll wrappers (rice paper rounds), 8 1/2-inches in diameter
1 pound cooked shrimp, peeled and sliced in half horizontally
Fresh mint leaves, washed, dried, and sliced thinly
Fresh basil leaves, washed, dried, and sliced thinly
Fresh cilantro leaves, washed, dried, and coarsely chopped
Peeled and shredded or julienned carrot
Romaine or red lettuce leaves, rinsed and dried (tough ribs discarded)
Sweet chili sauce or other dipping sauce(s) of your choice

Cover bean thread noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice vinegar.  Cover and refrigerate until ready to use.

Fill a pie plate or flat bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle).  Remove from water and place rice paper on a damp kitchen towel and let rest approximately 30 seconds until it’s more pliable.

Arrange some of the shrimp, noodles, mint, basil, cilantro, and carrot on bottom half of soaked rice paper; leaving a 1-inch border along edge.  Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other, take care to not overfill.  Then place a piece of lettuce atop.

Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet, side nearest you, over the top of the fillings and roll into a cylindrical shape halfway.

Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more warm water).

Transfer summer roll to a plate or baking sheet, seam-side down, and cover with dampened kitchen towels. Make additional rolls in the same manner.  Cover and refrigerate until ready to serve.

Bring rolls to room temperature before serving. To serve, halve rolls on the diagonal and place the rolls  on your serving platter.

Serve with sweet chili sauce or your favorite dipping sauce.

There is no better time to make fresh tomato soup than right now, the height of tomato season.

So even if you’re not growing tomatoes in your own garden, get out to your local farmer’s market and pick up some ripe locally grown tomatoes and throw together this soup, enjoy hot, cold, or at room temperature.

Summer Thyme Tomato Soup

3 tablespoons olive oil
4 cups peeled and minced onions
1 1/2 cups peeled and thinly sliced carrots
3 garlic cloves, peeled and minced
1 bay leaf
4 pounds ripe tomatoes, halved, seeded, chopped (about 6 or 7 cups)
4 cups chicken broth
1/4 cup fresh thyme leaves, plus more sprigs for garnish
2 cups croutons

Heat the olive oil in heavy large pot over medium heat.  Add onions, carrots, garlic, and bay leaf.  Cover; cook until carrots are tender, stirring occasionally, about 10 minutes.

Add tomatoes. Cover; cook until tomatoes release their juices, about 10 minutes. Uncover; cook until the mixture reduces slightly, stirring often, about 15 minutes.

Add broth and thyme leaves. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.

Discard bay leaf.  Puree half of the soup in blender.  Return to pot and stir to combine. Season to taste with salt and pepper.

Divide soup between 8 soup bowls. Top with croutons. Garnish with thyme sprigs.

Serves 8

Here is the recipe I made yesterday on the Valley Dish, especially for Memorial Day weekend. (And here is the LINK if you would like to watch it online.)  PLEASE don’t be scared off by the long laundry list of ingredients. There are six different condiments/toppings for your sliders, and each one is very easy to make, you can do as many or as few as you like.  Seriously, when I say easy, I’m talking about slicing a couple tomatoes, drizzling with olive oil and sprinkling with salt and chives, that’s easy! Or laying slices of bacon on foil, sprinkling with rosemary and pepper and tossing in the oven, super easy! And I guarantee your family and friends will be impressed, Enjoy!

High-Style Slider Bar

Seasoned Heirloom Tomatoes
3 medium heirloom tomatoes, sliced
Extra-virgin olive oil
Sea salt
Minced fresh chives
Rosemary-Pepper Bacon
1/2 pound thick sliced bacon, pieces cut into quarters
2 sprigs fresh rosemary, minced
Cracked black pepper
Caramelized Shallots
2 tablespoons olive oil
8 shallots, peeled and thinly sliced
Salt and freshly ground black pepper
4 garlic cloves, peeled and minced
1 tablespoon minced fresh oregano
2 tablespoons balsamic vinegar
Sautéed Mixed Mushrooms
1 tablespoon olive oil
2 cups mix of thinly sliced crimini, white, and shiitake mushrooms
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Chili-Ketchup
1 cup ketchup
2 tablespoons chili sauce (such as chili garlic sauce or Sriracha)
Chipotle Mayo
1 cup prepared mayonnaise
2 canned chipotle peppers in adobo sauce
1 tablespoon extra adobo sauce
Pinches of salt and freshly ground pepper
Turkey Sliders
3 pounds ground turkey
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
5 chipotle peppers

24 slider buns split (I prefer Kings Hawaiian dinner rolls)
6 slices Swiss cheese, quartered

Seasoned Heirloom Tomatoes: Drizzle sliced tomatoes with olive oil, sprinkle with sea salt and chives, set aside for at least 30 minutes.

Rosemary-Pepper Bacon: Lay bacon in a single layer on a foil-lined baking sheet, sprinkle with halve of the rosemary and cracked black pepper and cook in a 400 degree oven for 12 minutes.  Turn bacon slices over and sprinkle with the remaining rosemary and more cracked black pepper.  Return to oven and cook until the bacon is crisp, about 12 minutes more.

Caramelized Shallots: Heat oil in a heavy skillet; add shallots and sauté over medium heat until onions are translucent, about 10 minutes.  Season with salt and pepper, then add the garlic, oregano, and vinegar.  Continue to cook over low heat, stirring occasionally, until shallots caramelize.

Sautéed Mixed Mushrooms:  Heat olive oil in a large nonstick skillet.  Add mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and the liquids evaporate, about 10 minutes.

Chili-Ketchup: Stir both ingredients together and refrigerate until ready to serve. (Oh no, I’m almost out of Sriracha sauce!)

Chipotle Mayo: Place mayonnaise chipotle peppers, adobo sauce, plus a couple pinches of salt and pepper in the bowl of a food processor and puree until smooth. Transfer to a small bowl; cover and refrigerate. (There is no need to wash out the processor bowl.)

Sliders: Place ground turkey with cumin, Worcestershire sauce, and chipotle peppers in the same food processor bowl.  Process until well combined.  Divide the turkey into 24 equal portions and, using your hands, shape into 24 small burgers.  Season sliders with salt freshly ground black pepper.

Preheat a grill pan or outdoor grill to medium high.  Once the grill pan or grill is hot, place the sliders on the pan/grill and cook until turkey cooked through and a thermometer inserted into the center registers 165 degrees, about 3 to 4 minutes per side.

During the final minute of cooking, place a quarter slice of Swiss cheese on each slider. Toast the buns cut side down on the grill pan for about 1 minute, just to warn and mark them.

Set all slider bar components out in bowls and on trays for guests to build their own sliders.

Serves 8 (3 sliders each)

If you have recently eaten out at chef-driven independent restaurants, instead of chains, then you already know that it is squash blossom season. Every chef I know in this town has them on his/her menu, and luckily for me Barbara Fenzl was at an event a couple nights ago where Duncan Family Farms had a whole extra case of squash blossoms. He gave them to Barb and she in turn gave some of the bounty to me. Thank you dear friend!

Summer squash is one thing I don’t plant in my small garden. It would just overtake the entire space and I’d be “one of those people”.  You know who I’m talking about, akin to the homeless person on the street, peddling my cart around and begging people. Not begging for your spare change, begging you to take some of this squash off my hands, “Please sir, please take some of this damned squash before it goes bad!”  So if nothing else, plucking the blossoms during their brief blooming window is a hugely effective form of squash birth control.

Squash blossoms are nature’s perfectly ingenious and most elegant wrapper. Prettier than parchment and tastier than phyllo or wonton, they fry up like a fine layer of perfectly golden pastry. Although I’m stuffing mine with ricotta, any soft cheese will do – mozzarella, Fontina, goat cheese, cream cheese, whatever strikes your fancy. When it hits the hot oil and that cheese begins to melt and soften, it enlivens the flavors of whatever herbs and spices you’ve added… a wonderful explosion of summer-time only delight!  But honestly, you don’t have to fry them if you are worried about the mess or the “fried food guilt”.  The stuffed blossoms are also wonderful steamed, baked, or poached.

Stuffed Squash Blossoms

Batter
1/2 cup flour
1/4 cup cornstarch
1 cold extra-large egg white
1/2 cup very cold beer
Stuffing
1 cup ricotta cheese
1/2 teaspoon each; minced fresh thyme leaves, oregano leaves, and rosemary leaves
Pinch of freshly ground nutmeg
1/4 cup shredded Parmesan cheese
Grated zest of 1 lemon (reserve lemon for juice)
Salt and freshly ground black pepper
Blossoms
12 squash blossoms, with baby squash still attached if possible
Vegetable oil
Lemon juice
1/3 cup purchased olive tapenade

Batter: Mix the flour and cornstarch in a bowl. In another bowl, beat the egg white and beer together. Stir this into the flour mixture. Do not over-beat, or the batter will be tough; there should still be some lumps. Cover and refrigerate.  May be made up to 2 hours ahead.

Stuffing: Beat the ricotta in a bowl with the herbs, nutmeg, Parmesan, and  lemon zest  Season to taste with salt and pepper.

Blossoms: Open the blossoms gently with chopsticks or your fingers, keeping them attached to the squash, and pinch off the pointed stamen in the center, discard stamen as it is  bitter. Give the flowers a gentle rinse under cold water if needed.

Spoon the ricotta into the corner of a  Ziploc bag. Snip off a small corner and use this as a piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture and gently twist closed to seal.

Pour oil into a medium saucepan to a depth of at least 3-inches and place over medium high heat to 350 degrees. The oil is ready when you drop a little of the batter into it and the batter sizzles and immediately pops up to the surface.

Set up your frying station; filled blossoms on a plate, batter bowl next, then  a plate with a double layer of paper towels atop for draining, and either tongs or a spider ready for removing the fried blossoms.

Dip one of the stuffed blossoms along with its mini-squash into the batter, making sure they’re completely covered, allowing any excess drip back into the bowl. Carefully place it into the hot oil. Quickly batter another one or two and get them into the pan. Don’t crowd the pan or they’ll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Continue with remaining blossoms and batter.

Place on serving plates and sprinkle with salt and a squeeze of lemon juice.  Spoon a little tapenade over each and serve immediately.

Makes 12

Tomorrow is going to be a busy day for yours truly. First off, my sister and niece, Sloane and Raina, along with Marissa and I, are going to get up at the crack of dawn and drive to Tempe to participate in Pat’s Run. Pat’s Run honors American Hero, Pat Tillman and benefits The Pat Tillman Foundation which raises funds benefiting Tillman Military Scholars. If you don’t already know Pat Tillman’s story, you really need to learn about him!

After the run, (in all honesty we are walking, but walking fast!) Marissa and I will race home, pack up, and get ourselves to Berridge Nurseries on Camelback and 46th Streets for the Art in the Garden event that I will be cooking at, beginning at noon.  This is the recipe I’ll be making, I realize it may look a bit intimidating with 25+ ingredients, but the majority of those are vegetables, herbs, and olive oil, so give it a whirl. I hope you’ll stop by the event and say “hello”.

Mediterranean Grilled Chopped Vegetables and Herbed Chèvre Crostini

Grilled Vegetables
1/2 cup olive oil, plus additional for oiling the grill rack or grill pan
1/4 cup balsamic vinegar
10 fresh large basil leaves, cut into a chiffonade
3 garlic cloves, peeled and minced
Salt and freshly ground black pepper
2 zucchini, cut on diagonal into 1/2-inch slices lengthwise
2 yellow squash, cut on diagonal into 1/2-inch slices lengthwise
1 red onion, peeled and cut into 1/2-inch-thick rounds
1 red bell pepper, cored, seeded, and cut into 2-inch strips
1 yellow or orange bell pepper, cored, seeded, and cut into 2-inch strips
1/4 cup oil-packed sun-dried tomatoes; drained, patted dry, and diced
2 ripe tomatoes; cored, seeded, and diced
Herbed Balsamic Vinaigrette
3 tablespoons balsamic vinegar
Juice and finely grated zest of 1/2 lemon
2 tablespoons minced mixed fresh basil, parsley, and thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons canola oil
Herbed Chèvre
1/4 cup finely minced mixed fresh herbs; thyme, rosemary, parsley, and dill
1 tablespoon freshly ground black pepper
8 to 11-ounce log of chèvre (soft mild goat cheese)
Crostini
1 baguette
1/4 cup olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon freshly ground black pepper
Salt, to taste

Grilled Vegetables: Brush the grill grates or grill pan lightly with the olive oil. Heat to high.

Whisk together the olive oil, vinegar, basil, garlic, and a few pinches of salt and pepper in a large bowl until well blended. Toss the zucchini, yellow squash, onion, and bell peppers, in the olive oil mixture.

Place the vegetables on a hot grill or grill pan and cook 3 to 4 minutes per side until crisp-tender.

Chop vegetables and place in a serving bowl. Mix in sun-dried and fresh tomatoes and season with salt and pepper and set aside.

Herbed Balsamic Vinaigrette: Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.

Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated.  Set aside.

Herbed Chèvre: Mix the herbs and pepper together on a plate. Roll the chèvre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.  Remove the log from the refrigerator and unwrap. Cut into thin slices with dental floss.

Crostini: Preheat the oven to 400 degrees.  Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking sheet in a single layer.

Mix together the olive oil, butter, parsley, dill, and pepper in a small bowl.  Brush one side of each piece of bread and sprinkle lightly with the salt. Toast in preheated oven for 10 to 12 minutes, until golden brown.

Drizzle the vegetables with the vinaigrette and either place the bowl out for guests to help themselves, or make each individual crostini by placing a slice of chèvre on each toast and topping with the vegetables.

If leaving the vegetables in the bowl for your guests to assemble their on their own; Place the bowl in the center of a large platter and then place a slice of chèvre on each toast and ring the platter with the crostini. Garnish entire platter with parsley and basil sprigs, and season with salt and pepper.  Place small forks with the vegetables and allow guests to top their own crostini with the vegetables as desired.

Makes about 30 crostini

(Any remaining chopped vegetables are wonderful added to freshly cooked pasta.)