Food For Thought

It's simply magical the way Nature's diuretic, the grapefruit, is in season during my peak wine-consuming season.  Coincidence or the Magic of the Holiday Season balancing everything out?

I've been finding some really great Oro Blanco grapefruits at the farmers' markets lately.  They're sweeter than regular grapefruit, and a whole lot prettier.  If you can find pomelos, even better.

Pour yourself a glass of sauv blanc and giddy-up!

OK, let's do this:

Grapefruit and Avocado Salad
serves 2
total time 10 min

1/2 T olive oil
1/2 T red wine vinegar
1/2 T shallot, minced really small
salt & pepper, to taste

--------------------------------

2 large grapefruit, supremed (look at you using your new skills!)
1/2 large avocado peeled, sliced

Combine the first group of ingredients and toss over the grapefruit and avocado.

Arrange artfully on a plate using a slotted spoon so it's not swimming in dressing and grapefruit juice.  Top with chopped cilantro or parsley.

Eat it and cancel out last night's wine.

Beet It! Just Beet It!

Well darlings, Thanksgiving is over so that means it's salad time until we all drop the 3lbs we gained over the weekend.  I'm saying "we" because you guys gained that much, too, right?  RIGHT?!

OK, let's do this:

Beet Salad with Orange and Fennel
makes 6 servings
prep time 2 min, total time 30 min-ish

1 bunch beets, any color, leaves & stems removed
1 t orange zest
1 navel orange
1/4 c balsamic vinegar
2 T olive oil
salt & pepper, to taste
6 handfuls lettuce
1/2 small fennel bulb, sliced thinly on your awesome new slicer
handful of goat cheese, optional

Bring a pot of water to a boil and boil the beets until fork tender (cooking time will vary based on how big the beets are).  Once they're done, run them under some cold water and slip the skins right off.  It's fun!  And slimy!  Cut into bite-sized chunks and set aside to cool.

Meanwhile, zest the orange and set the zest aside.

Next you're going to supreme the orange.

You: "What!  I don't know what the hell that means!"
Me: "Chill out, freak."

All supreming means is that you're going to get all the pith (white part) and peel off the citrus sections.


Here's how:
Cut the top and bottom off with a sharp knife.  Put a flat side down on the cutting board and use the knife to cut the peel and pith off, top to bottom.  You'll lose a little pulp, but if you work in small sections you can minimize it.

Next you're going to hold the peeled orange in one hand over a bowl and carefully cut between the membranes to remove just the yummy pulp section with no membrane or white stuff.

Congratulations!  You're a Supreme Stud(-ette)!

Pour the juice that was collected in the bowl into a small pot or pan and add the vinegar and zest.  Bring to a simmer and reduce to about 1/3 the original amount. Remove from the heat and set aside.

You just made balsamic/orange reduction!!


Now toss the beets,  orange sections, fennel slices and lettuce in the olive oil, salt & pepper.  Arrange in a little pile on a plate and drizzle with the balsamic/orange reduction.  Sprinkle with goat cheese if using (I wasn't, but only because I didn't have any).

Bonus points:  chop a little of the fennel greens and sprinkle on.

Today's lessons that apply to other recipes:
Making a reduction
Supreming citrus

You have learned so much today!  Go have a glass or six of wine - you've earned it.

Dear Lanie J-

When I get invited to potlucks I usually just stop and buy some bean dip from Trader Joe's and call it a day.  But this is Thanksgiving - The Big One.  I need to step up my game.  I also need to not work very hard.  What do I do?

Best,
Hopelessly Lazy

--------------------------

HL-

First off - You're BUYING bean dip?!  Sweet Smoking Baby, you people are worse than I thought.  We'll rectify that next week. As far as Thanksgiving goes, I've got your back.  You can actually make this recipe at the party in about 3 minutes.

Stay easy,
Lanie J



OK, let's do this:

Green Beans with Lemon
total time: 2 min

green beans
fresh lemon juice
olive oil
salt, to taste

Bring a large pot of water to a boil.  Add the green beans and cover.  The very second it starts to boil again, time 90 seconds.  No more.

Take the beans out of the water right away and toss in a little olive oil, lemon juice and salt.

That's it.  I'm not even measuring this one out for you, that's how much I trust you.

 

Email your cooking questions to CookStupidEasy@gmail.com

Uh-oh Spaghetti Squash-io!

I knew I shouldn't have joked about having a warm November.  Now the high is only 61º here in LA and I have to roast stuff at 425º just to keep from getting frostbite.

OK, Let's do this:


Spaghetti Squash with Garlic Butter
Makes 4 servings
Hands on time 10 min, cook time 40 min


1 Spaghetti squash, cut lengthwise, seeds removed
3 T olive oil, divided
3 T butter (keep it vegan by using only olive oil
2 handfuls cherry tomatoes, cut in half
handful of basil, chopped
3 cloves garlic, minced
salt, to taste

Preheat oven to 425ºF.  Drizzle the squash flesh with 1T olive oil.  Place the squash cut side down on a baking sheet lined with parchment paper and roast for 40 min or until flesh is tender.

Meanwhile, heat remaining oil in a large saute pan over low/med heat.  Cook the tomatoes and half of the basil for a few minutes, then add the garlic and butter and cook for another 10min, stirring frequently to avoid burning the butter and garlic.

Today's lesson that applies to other recipes:

Garlic and butter burn easily.  Add them later than other ingredients and use lower heat.

Once the squash is cool enough to handle with a towel, scrape the flesh out with a fork.  It will come off in spaghetti-like strands (get it?).

Toss the squash in with the butter sauce and salt to taste.  Garnish with remaining basil leaves.

I don't have kids because they're grody, but I can't help but think this would be a good alternative to regular noodles with butter (which is also grody).

Curry Deviled Eggs

Must...fight...urge...to...make...smelly jokes!

Seriously though, this dish is a simple yet impressive twist on a real crowd pleaser.

OK, let's do this:

Curry Deviled Eggs
Makes 24 pieces
Hands on time 10 min, total time 25 min

12 eggs
1/2 cup mayo
2 T mustard
1 T shallots, minced small
3 T celery, minced small
2 T pickle, minced small or pickle relish
1/4 t cayenne
1/2 T curry powder
salt and pepper, to taste

1 zip-loc baggie

Boil the eggs for 12 minutes, then set in a bowl of ice water. Once cooled, peel the eggs and slice lengthwise.

Pop the yolks into a bowl and combine with remaining ingredients.  Use a fork to mash it up really, really well - it should be smooth.  Ideally you should put it in your fabulous little food processor.  What?!  You didn't buy it yet?!  That's just insane.

Take the plastic baggie and cut a teensie piece of the corner off.  Congratulations!  You just made a pastry bag!  Fill the bag with the yolk mixture and gently squeeze it into the egg white halves.

Wanna Make it FANCY?!

If you take nothing else from this blog, remember this:

ARUGULA ALWAYS MAKES IT FANCY.

Place a few arugula leaves on a plate.  Put the deviled egg on the arugula.  Drizzle with a little olive oil and sprinkle with paprika.  If you get any fancier you'll have to start cooking with elbow length black satin gloves.  Even you, Jamil.

Thinking of taking these to a Thanksgiving potluck?  Here's a trick:
Stick a short glass or bowl over one of the eggs to keep plastic wrap from sticking to the other eggs.

Weekend Calorie Splurge: Sorbet With Berry Balsamic Topping

This splurge is not too indulgent calorie-wise.  Come to think of it, it does have balsamic vinegar in it.....let's just consider this one a salad.

OK, let's do this:

Balsamic Sorbet Topping
Total hands on time 8 min, chill time 5 min
makes about 6 servings


1/4 c balsamic vinegar
1 ish cup of frozen mixed berries
2 T maple syrup or agave nectar
1 cap full of vanilla (use the cap from the vanilla bottle)

Your favorite flavored sorbet (lemon, coconut or vanilla is awesome)

Combine all ingredients in a small pan over medium heat and simmer for about 10 minutes.  Allow it to chill in the freezer for a few minutes so it doesn't melt the sorbet.  Pour over sorbet.  Boom.  Done.

Change your life for less than $100

Once you figure out how to use this safely, the amount of time you'll save slicing carrots and cucumbers really thinly is totally worth the amount of time you'll spend bandaging your bloodied knuckles during the learning process.

Go! Buy it!

Quick Slice

$20 on Amazon plus shipping