Endive with Pear, Feta, and Walnut Relish

I am excited to share with you some bits and pieces of my latest travels to southern California! In the meantime, I'll share with you a pretty dish that works well as the weather starts to warm up and we say goodbye to winter. These little leaves take a few cues from the classic cheese plate, where it's not just about the rich and salty cheese, but all of the accoutrements that come with it- the thinly sliced fruits, crunchy toasted nuts, and sweet and floral honey drizzles. I chose feta not only because it's easy to find but because it packs a clean salty punch. I'm sure goat cheese would work wonderfully, though. I chose pear versus apple because it's a bit softer in texture and does not compete with the crunch of the walnuts. Endive, as delicate of a vegetable as it is, proves sturdy enough to hold this delicious relish. These make perfect appetizers as you can make them a few hours ahead of time. They are also delicious served atop a simple salad of mixed greens. I hope you enjoy!

Endive with Pear, Feta, and Walnut Relish

2 endive heads
1/2 pear, diced (I used a Comice pear because it's particularly sweet and juicy)
1/3 c. crumbled feta cheese**
1/3 c. walnuts
Zest and juice of 1/2 lemon
Local honey, for drizzling
Extra-virgin olive oil, for drizzling
Good quality thick balsamic vinegar, for drizzling (optional)

Toast the walnuts in an oven at 400 degrees Fahrenheit or in a dry skillet on the stove-top for 8-10 minutes or until golden. Remove from heat, allow to cool, and roughly chop.

In a medium bowl, mix the diced pears with freshly crumbled feta, and the zest and juice of 1/2 lemon.

Trim about 1/2 inch from the bottom of each endive head. Remove the outer leaves, one by one, and place on a platter. Fill each leaf with a bit of the feta and pear filling. Sprinkle chopped walnuts over top, and drizzle with local honey and extra-virgin olive oil and if available, a little balsamic vinegar. Enjoy!

Makes 16-20 bites, depending on the size of the endive.

**I prefer to buy feta in the blocks and crumble myself. I find that pre-crumbled feta is often drier and less flavorful.

Potato Patties with Kale Pesto

I seem to be seeing green this week. I blame it all on St. Patty's Day. Minty green chocolate puddings were our sweet green eats and these potato patties were the savory green eats. When I was little, my Mom always took the time to prepare corned beef for St. Patty's Day, but I was looking to branch out. I had been reading a lot about different Irish foods, and Colcannon stood out to me as something worth trying in my own kitchen. Colcannon is essentially mashed potatoes with cabbage or kale and typically served alongside ham or corned beef. In my rendition, I decided to use kale, and I further mixed it up by turning the kale into pesto, and then turning the green potato mixture into little potato cakes.

The results? Delicious. Crispy on the outside and tender on the inside, these potato patties are winners. We munched on them with a little sour cream at first and then topped them with a poached egg and a sprinkle of cheese for lunch. There will be lots of leftover kale pesto, but you will find a way to use it up. Think kale pesto tossed with pasta, swirled into polenta, spread on a sandwich, or even drizzled on a pizza. If you already have another type of pesto lying around, like basil pesto or even sundried tomato pesto, feel free to substitute that in as I'm sure the results will be delicious. Let me know in the comments if another pesto works for you!

Looks like I'll still have to try the real Colcannon at some point.

Potato Patties with Kale Pesto

Potato Patties:
1 lb. Yukon gold potatoes, washed and cut into 1 inch pieces*
1 egg
1/3 c. grated sharp cheddar cheese**
2 1/2 T. pesto, see recipe for kale pesto down below
1/4 t. salt
1 T. olive oil, divided, for pan frying

Cook the potatoes. Place the potatoes in a pot and cover with water by 1 inch. Bring the potatoes to a boil over medium-high heat and then reduce to simmer. Check for doneness at 15-20 minutes by sticking a fork into a potato where there should be just a little resistance. You want a consistency in which the potatoes can be mashed with your finger, but not overdone and mushy. Drain completely and place in a large bowl.

Mash the potatoes using a fork or potato masher. I like mine a little lumpy, but they cannot be too lumpy or the patties will not hold their shape well. Add the egg, cheese, pesto, and salt to the bowl and mix everything together until uniform.

Heat a large non-stick or cast iron skillet over medium-high heat. Add 1/2 tablespoon olive oil to the pan and swirl to coat so there is a thin, uniform layer. Using a spoon or small ice cream scoop, scoop about 1 heaping tablespoon portions into the skillet, pressing down gently with a wet finger or the back of a spoon. You will have to do this in multiple batches so do not overcrowd the pan. Cook on one side for 2-4 minutes or until golden brown and flip to cook the other side for 2-3 minutes or until golden brown. Remove the patties from the pan and place on a wire rack. Add more oil to the pan and continue with the remaining potato mixture. Makes about 16 patties or 4 servings.

* I used Yukon gold potatoes because they have a creamier texture, but russets or red potatoes should work too
** I used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!

Kale Pesto:
4 oz. lacinato kale, ribs removed and discarded and leaves chopped (about 3 1/2 c. chopped)
2 garlic cloves, peeled
1/3 c. walnuts
1/2 t. salt
1 lemon, for zesting and juicing
1/3 c. pecorino romano cheese or parmigiano reggiano cheese
1/3 c. extra virgin olive oil
black pepper, to taste

Toast the walnuts. Preheat the oven to 400 degrees Fahrenheit. Place walnuts on a baking sheet and toast for 8-10 minutes or until golden. Alternatively, toast the walnuts in a skillet over medium-low heat on the stove-top for 8-10 minutes, shaking often.

Place the kale, garlic, walnuts, salt, zest of 1 lemon, and juice of lemon in food processor and pulse until mostly smooth. Add the cheese and pulse to incorporate. You may have to stop and scrape down the sides to make sure everything is consistent. Slowly drizzle in the extra virgin olive oil while the motor is running until the desired consistency is reached. Taste and adjust for salt and pepper. Store in airtight container in the refrigerator or freeze in smaller portions in an ice cube tray for later uses. Makes about 1 cup of pesto.

Minty Green Chocolate Chia Puddings with Chococlate Almond Crumble

Our first family pet was born on St. Patrick's Day, and while she passed away several years ago, we always honor her with a little treat every March 17th. When Ms. Whiskers was still around, we usually made a birthday cake, with either the icing, cake, or both dyed green and served with a cup of green milk. Yes, my older sister insisted on dyeing our gallon of milk green for the week of St. Patty's Day. Ms. Whiskers got a giant lick of icing off my finger while we sang Happy Birthday to her, and we all got to enjoy the rest of the cake.

This year, we kept up with tradition, but forwent the artificial dyes and the whole birthday cake, opting instead for little puddings with a naturally colored minty green layer and a chocolate layer. A crunchy cookie-like layer makes these taste like minty dirt cups. In all honesty, I was hoping that the green layer would be a little more vibrant and just a little more enticing, but after multiple attempts to make it brighter, I will settle with the murky green I got instead because taste trumps visual appeal in this case. If the green proves just too vegetable-like for your liking, forget the two-tone layers, turn this whole thing into a minty chocolate pudding and my feelings will not be hurt.

Chia seeds and avocado help thicken the pudding. Spinach provides a little green and a nutritional boost that I promise you will not taste. I used dates for sweetness not only because I love their caramel-like flavor, but they contribute additional fiber. Honey makes a wonderful substitute and is actually a little easier to blend in this recipe. The crumble can be doubled or tripled and then sprinkled on whatever you can get your hands on. It is reminiscent of those Nabisco chocolate wafers but a bit nuttier. And It definitely melts in your hand so as tempting as it is to eat by the handful, I recommend grabbing a spoon instead.

Minty Green and Chocolate Chia Puddings with Chocolate Almond Crumble

Puddings:
1/2 c. full-fat coconut milk or other milk of your choice
1/4 c. fresh mint leaves
2 T. chia seeds
1/2 avocado, peeled
1/2 c. frozen spinach or 1 large handful fresh spinach
3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey
1/4 t. vanilla extract
1 T. + 1 t. cocoa powder

Chocolate Almond Crumble:
2 t. coconut oil
3 T. almond meal
1 T. cocoa powder
1/2 t. honey
pinch of salt

Begin with the cookie crumble. In a small skillet over medium heat, heat the coconut oil. When it has melted, add the almond meal, cocoa powder, honey, and pinch of salt. Stir thoroughly to combine. Allow the mixture to melt and meld together. Cook over medium-low heat for about 5 minutes. Remove from heat, spread mixture in a thin layer on a plate or piece or parchment. I placed the mixture on a piece of parchment and folded the parchment over to smooth into a thin, even layer. Place it in the freezer for about 10-15 minutes to harden while you prepare the puddings.

For the puddings, make the green layer first. Add the coconut milk, fresh mint, chia seeds, avocado, spinach, dates (or honey), and vanilla extract to a blender and blend until smooth. You will have to stop often to scrape down the sides, but it will eventually come together. If you are really having trouble, add more liquid, 1 tablespoon at a time, to help blend. Remove half of the mixture from the blender and set aside in a small bowl. To make the chocolate layer, add the 1 tablespoon + 1 teaspoon of cocoa powder to the blender, and blitz to combine.

When the chocolate almond mixture has become firm, remove it from the freezer and chop into small crumbles. Place 2 teaspoons of the crumbles in the bottom of each of two glasses. Top each with half of the green pudding. Add 2 more teaspoons of the crumbles to each glass, and then top each with half of the chocolate chocolate. Finish each with the remaining crumbles. Place the puddings in the refrigerator for at least an hour in order to firm up and become chilled. Enjoy! Serves 2.

Polenta Pizzas ai Funghi

Pi Day is just around the corner, and in celebration of the good ole 3.1415....I am making pizza! Or at least a dish reminiscent of one of our favorite pie's here in the city. I love mushrooms in nearly every form, but one of my favorite ways comes atop a pizza with a little garlic, some gooey, pungent cheese, and a fried egg at Nomad Roman in Philadelphia. There, they use shiitake mushrooms, two cheeses, and truffle oil. In this rendition, I use polenta as a base and top it with sauteed onion, garlic, and cremini mushrooms, two cheeses, and an oozy egg. The first cheese, the Comte, provides a sharp, nutty bite while the second washed rind Ameribella contributes an earthy sweetness. See the notes down below for other cheese substitutions. If you get the yolk just right, it oozes out and combines with the melted cheeses and mushrooms into sheer deliciousness.

The idea of using polenta as a pizza crust has been around for a while, but I really like it because it can be prepared the day before and because I love the coarse texture and pure corn flavor that it lends, especially to the mushroom topping here. You can find polenta in your local grocery store listed as polenta, coarse grits (not instant), or stone ground cornmeal. I used a stone ground yellow cornmeal that my mom boought me from the farmer's market in my hometown in North Carolina. Whatever you use, be sure to give ample time to let the polenta base cool and stiffen so that it makes a sturdy pizza crust for all of your toppings.

Polenta Pizzas ai Funghi

4 c. water
1 1/2 c. polenta, coarse grits, or stone ground cornmeal
2 T. extra-virgin olive oil
1/2 t. garlic powder
2 t. minced fresh thyme, or 1 t. dried thyme
1 1/4 t. salt

2 T. olive oil
1 small yellow onion or half large yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 lb. cremini mushrooms or a mix of cremini, shiitake, button, maitake mushrooms, sliced in 1/4 inch slices
1 c. grated Comte cheese *
3/4 c. cubed Ameribella cheese **
3 eggs, preferably local or free-range and organic
good quality balsamic vinegar, optional, for drizzling
freshly grated pecorino or parmiggiano-reggiano cheese, option, for sprinkling
salt and pepper to taste

Begin with the polenta crusts. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, being sure to eliminate any lumps. Reduce the heat to low, and cook, stirring occasionally until the polenta is cooked, about 25 minutes. The polenta may bubble up and pop during cooking so be careful. Remove from the heat after cooking, stir in 2 tablespoons extra-virgin olive oil, garlic powder, thyme, and salt. Set aside.

Prepare the pans for the crusts. For round crusts, line three 8 or 9-inch round cake pans with parchment. For a rectangular pizza, you can cover a baking sheet with parchment. For whatever method, scoop the polenta from the pot to the pan(s) and flatten into an even layer, about 1/4 inch thick. It helps to use a spatula or lightly wet your fingers for this part. Cover each crust with plastic wrap or parchment paper, ensuring that it sticks directly to the surface, and place in the refrigerator for at least an hour or preferably overnight to stiffen.

To prepare the topping, heat 2 tablespoons olive oil in a large saute pan over medium high heat. Add the finely chopped onion and saute for 8-10 minutes or until softened and a little brown around the edges. Add the minced garlic, saute for 30 seconds or until aromatic, and then add the sliced mushrooms. Sprinkle everything generously with salt, a little black pepper, and stir to combine. Saute for about 20 minutes or until the mushrooms release their liquid and begin to dry out again and become golden around the edges. Taste and adjust for salt and pepper. Remove from heat. This can be done the day before you plan to cook the pizzas.

To assemble and bake the pizzas, preheat the oven to 425 degrees Fahrenheit. Make sure that the baking rack is placed in the middle of the oven. Remove the polenta from the refrigerator while the oven preheats. Remove the plastic wrap or parchment from the surface and place the crusts in the oven. Bake for 20 minutes or until the top begins to dry out and become slightly golden. Remove from oven, and carefully flip the crusts over. I placed a piece of parchment on a baking sheet, placed the baking sheet parchment paper side down atop the polenta pans, and quickly inverted everything. The uncooked side of the polenta should now be facing up.

Return the crusts to the oven for another 20 minutes. In the meanwhile, grate the cheeses and get your mushrooms and eggs ready. When the crusts come out of the oven, turn the oven to broil (on high). Evenly distribute the cheeses, then the mushroom topping atop the crusts. Carefully crack an egg, if using, in the center of each pizza. Alternatively crack 3 eggs atop a large rectangular pizza. Return the pan to the oven and broil for 8-10 minutes or until the cheese is bubbly and the egg whites are cooked and yolks are just becoming firm on their outer surface. This step often depends on how strong your broil setting is, so keep an eye out on the egg, being careful not to burn the cheeses in the process. Remove the pizzas from the oven, drizzle lightly with a syrupy balsamic vinegar if it is available, and a dusting of pecorino or parmiggiano-reggiano. Serves 3-4 people.

* If you can't find Comte, you can substitute another firm, nutty cheese such as Gruyere (a bit stronger) or Emmental (a bit milder).
**If you can't find Ameribella, Taleggio is an excellent substitute. I just stumbled upon Ameribella, a pungent, slightly sweet washed-rind cheese from Jacobs and Brichford in Indiana at my local Di Bruno Bros. If you can find it, check it out because it is fantastic!   
  

Roasted Cauliflower and Cilantro Soba Noodles

Soba noodles are a bit underrated as far as Asian noodles go. They are so often overshadowed by more familiar noodles like chunky lo mein, springy ramen, and delicate rice vermicelli. Soba noodles are a Japanese noodle made of buckwheat flour, which not only provides a healthy amount of fiber and protein, but also gives them an earthy taste and meaty texture. What makes them even more appealing is that they cook in 3-4 minutes. They hold up well in a number of cold and room temperature preparations, and I have made them most often with different Asian flavor profiles- flavors of sesame, peanut butter, soy, ginger, etc.. A few years ago, I watched an episode of No Reservations that inspired me to give the soba noodle a chance in my own kitchen. In the episode, Anthony Bourdain visits a Japanese restaurant that prides itself on making the perfect soba noodle for more than 200 years. Along with many other requirements, each noodle must be 1.6 mm in width and cooked to a specific doneness. It is this attention to detail, this appreciation for and celebration of such pure ingredients that gets me excited and makes me want to get into the kitchen and celebrate these ingredients in my own way.

In this recipe, I combine the noodles with an entire head of cauliflower that I grate and roast until a bit crispy, toss everything with a bright sesame and cilantro dressing, and garnish with toasted macadamia nuts. This makes a great side dish or make-ahead lunch, and to make it a more complete meal, we served it with some diced tempeh that we sauteed in coconut oil until crispy.

Roasted Cauliflower and Cilantro Soba Noodles

1 small head cauliflower
1 1/2 T. coconut oil, melted
generous pinch of salt
4 oz. (100g) soba noodles
generous 1/4 c. raw macadamia nuts

Dressing:
1 inch piece fresh ginger, peeled grated (about 1/2 t.)
2 garlic cloves, peeled
1 T. rice vinegar (unseasoned)
1 T. sesame oil
1 T. miso paste, I used brown rice miso, but any will do
1 t. low sodium tamari or soy sauce
1/2 t. honey
1/2 c. cilantro

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or a Silpat. Using a box grater or food processor with a grating blade, grate the cauliflower, including both florets and stems. I cut my cauliflower into fourths to make it easier. Toss with 1 1/2 tablespoons melted coconut oil and 1/2 teaspoon salt. Spread cauliflower onto baking sheet and bake for 35-40 minutes, stirring twice throughout the baking. The cauliflower will shrink down a lot and begin to crisp a bit.

While the cauliflower cooks, toast the macadamia nuts. Place the macadamia nuts on a baking sheet and place in the oven with the cauliflower for 8-10 minutes. Because of their higher fat content, macadamia nuts cook a bit faster than other nuts so watch them carefully. Remove the nuts from the oven and very roughly chop.

Prepare the dressing. In a blender or mini food processor, place all of the dressing ingredients, except the cilantro and blend until smooth, scraping down the sides often. Add the cilantro, and pulse a few times until the cilantro has been incorporated.

Cook the soba noodles. Bring a pot of water to a boil. Add a pinch of salt to the water, then add the soba noodles, making sure they are all submerged. Cook for 3-4 minutes, testing the noodle for doneness. When you bite into it, you should see a tiny white speck, much like you find in an al dente Italian pasta noodle. Drain the noodles and immediately rinse under cold water to stop the cooking process.

Add the cooked soba to a bowl large enough for mixing. Toss in the roasted cauliflower pieces and the dressing. Sprinkle in half of the chopped macadamia nuts and mix everything together. Garnish the top with the remaining macadamia nuts and serve. Serves 2-3.