Tandoori-Rubbed Salmon with Saffron Rice and Zucchini Ribbons

Last night I decided to take a break from writing my paper on the history of saffron and it’s influence on modern day gastronomy (yeah…) and actually cook with the stuff. While saffron notorious for being the world’s most expensive spice, a little goes a long way to infuse it’s unique floral aroma. Indian-spiced salmon and zucchini ribbons seemed like the perfect accessory to this “luxury” rice. Now back to the books!

Saffron Rice
Serves 4

Ingredients

• 1 cup brown basmati rice
• 3/4 tsp. saffron threads
• 1 T. canola oil
• 1 medium onion, finely chopped
• Kosher salt

Directions

1. Heat 1 T. canola oil in a medium saucepan. Add onion and saute until transluscent.
2. In a liquid measuring cup, steap saffron in 2 cups of warm water. Add to the saucepan and bring to a boil.
3. Add the rice and bring to a boil. Cover and simmer for 40 minutes until fluffy.

Tandoori-Rubbed Salmon
Serves 4

Ingredients

• 1 clove garlic, finely chopped
• 1/2 inch piece fresh ginger, peeled and finely chopped
• 1/2 tsp. curry powder
• 1/2 tsp. lemon juice
• 1/4 tsp. paprika
• 1/4 tsp. kosher salt
• dash cinnamon
• dash cayenne pepper
• 2 6-oz salmon fillets

Directions

1. Heat the oven to 450 degrees F.
2. In a small bowl, stir together the chopped garlic, chopped fresh ginger, curry powder, lemon juice, paprika, salt, cinnamon and cayenne to make the spice rub. Place the salmon fillet, skin side down, in a glass baking dish. Spread the spice rub over the top of the salmon. Cover; refrigerate for 30 minutes to marinate the salmon with the spice rub.
3. Bake the salmon in 450 degree F oven until cooked through, 12 to 15 minutes.

-Recipe adapted from Family Circle

Zucchini Ribbons

Serves 4

Ingredients

• 2 medium zucchini
• 1 clove garlic, finely chopped
• 1/2 lemon, juiced
• 1 T. canola oil
• Kosher salt & pepper

Directions

1. Trim the ends off zucchini. Using a vegetable peeler, peel the zucchini lengthwise into long, thin, ribbon-like pieces.
2. Heat oil in a large saucepan over medium heat. Add garlic and saute until fragrant, being careful not to burn.
3. Add zucchini ribbons and saute for 2 minutes, stirring frequently to loosen pieces. Finish with lemon juice, salt and pepper to taste.

Stuff I Like This Week

Quick and simple this week!

Sally Hansen Salon Effects Nail Polish Strips, approx. $10/set

I had a very small window between Corporate America and Culinary School where these drugstore nail strips were appropriate.  Similar to pricy salon “gel” nails,  these act like thin, decal-like stickers that are chip-less for days and days (the package claims 10, but I only made it to 7 before I had to attack them with acetone).

Exit Through the Gift Shop, directed by Banksy

An original Banksy piece in Dumbo, Brooklyn, just miles from my apartment (!)

 

Street art has fascinated me since studying in Europe for the first time and more recently, seeing the immaculate work in Buenos Aires. I love the stencil-style made popular by phantom street art extraordinaire, Banksy. This Oscar-nominated documentary, directed by Banksy himself, tells the story from an outsider’s perspective (with a few major twists!) Truly a wonderful film.

NYC Greek Deli Ceramic Coffee Cup, $14 at Urban Outfitters

On a cold midtown morning, nothing beat a cup of street cart coffee. Eighty-five cents bought me 8- ounces of New York lore and a little Breakfast at Tiffany’s moment as I paused to check out the goods on 5th Avenue. I’ve seen this cup at The Tenement Museum gift shop and now, what do you know, Urban Outfitters carries it, too. Bagel and schmear optional.

Vietnamese Bánh Mì Sandwich

Vietnamese bánh mì sandwiches are very popular here in NYC. In my neighborhood alone, I know of at least 3 places that serve up this ‘Saigon Sub’. This tasty sammie is traditionally made with pickled carrots, daikon radish, cucumber, chili sauce, mayo, soy sauce and choice of protein (pork, chicken, beef, tofu) between a toasty French baguette. While I usually stick to tofu, a lot of places offer “fake” meat – not my favorite.

Don’t shy away from the long list of veggies! Any leftovers can be transformed into an Asian-inspired salad with a little store-bought miso-ginger or peanut dressing. This sandwich also stores surprisingly well for a picnic or workweek lunch. Just press and wrap tightly in plastic wrap (be sure to keep cool until ready to eat).

Vietnamese Bánh Mì

Ingredients

Makes 1 large sandwich (2 servings)

• 1/4 cup rice vinegar or apple cider vinegar
• 2 tsp. honey or agave
• 1/2–1 tsp. red pepper flakes
• 1/4 cup shredded radish
• 1/4 cup shredded carrot
• 1/2 French baguette, split in half lengthwise
• 1 Tbs. low-fat mayonnaise or Vegenaise
• 1 tsp. red chile sauce, such as Sriracha
• 1/4 tsp. tamari or low-sodium soy sauce
• 1/2 block extra-firm tofu, drained well
• 1 T. canola oil
• 1/2 cucumber, thinly sliced
• Handful cilantro
• 1 medium tomato, sliced (optional)
• 4 lettuce leaves, torn

Directions

1. Combine vinegar, honey or agave, and red pepper flakes in small bowl. Add radish and carrot, and stir to mix. Let stand 15 to 30 minutes, stirring occasionally.
2. Slice drained tofu lengthwise into 1/4-inch pieces. Sandwich tofu between sheets of paper towel and gently press until fairly dry. In a large skillet, heat 1 T. canola oil over medium-high heat. Saute tofu until golden brown and crispy.
3. Preheat oven to 350°F. Place baguette on baking sheet, and crisp 5 minutes in oven. Cool 2 to 3 minutes.
4. Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari or soy sauce. Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture, and spread on sandwich. Top with tomato and lettuce, and season with salt and pepper, if desired. Press top half of baguette on sandwich, and slice sandwich in half.

Source: Vegetarian Times

Homemade Veggie Burgers + The Works

Like every other New Yorker these days, I am always on a quest for the best burger. While I eschew meat most of the time (have you caught on yet?), I have found some pretty darn good burgers of the veggie variety. Two of my favorites? Westville in Manhattan and Downtown Bar & Grill in Brooklyn. Even my carnivorous friends like ‘ em, and that’s usually a good sign.

I’ve attempted to make veggie burgers in the past, and they usually end up crumbling apart. Thanks to breadcrumbs, eggs and gooey sesame tahini, these held their shape fairly well.

These burgers make a good canvas to all sorts of toppings. I sandwiched mine between those new deli-flat rolls and jazzed it up with munster cheese, avocado, lettuce, tomato, and honey mustard.

Quick tip: it’s really important to make sure your skillet is heated before cooking the burgers. You need the oil to be thoroughly heated to get that crisp exterior. Do NOT use olive oil this recipe or you will risk burning – canola or vegetable oil works great.

Homemade Veggie Burgers

Makes 4-6 burgers

Ingredients:

• 1/2 cup bulgur
• Coarse salt and ground pepper
• 1 can (14 1/2 ounces) pinto beans, rinsed and drained
• 1/4 cup plain dried whole wheat breadcrumbs
• 4 scallions, thinly sliced
• 1 large egg
• 1 large carrot, coarsely grated
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin (optional)
• 2 tablespoons tahini (sesame-seed paste)
• 3 tablespoons canola oil
• Whole grain rolls, lightly toasted (I like deli-flats)
• Topping suggestions: lettuce, tomato, avocado, cheese, red onion, your favorite dressing, sauce or spread

Directions:

1. In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 15 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, cumin, tahini, and bulgur. Season with salt and pepper, and mix to combine.
3. Form mixture into 4-6 patties, each about 1 inch thick.
4. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on whole grain rolls with your choice of toppings.

– Source: Everyday Food

Spicy Sesame Peanut Noodles

Garlic, ginger, soy sauce, sesame oil and rice vinegar are the building blocks of many Asian specialties.  These noodles are a cinch to make and way faster than waiting for take-out. The ingredient list may seem long, but it’s mostly pantry staples. Use any veggie you have on hand – broccoli, green beans, carrots – go wild!

Make extra dressing and use as a dip for chicken or tofu satay. I love these noodles hot or cold!

Ingredients

1/2 pound buckwheat soba noodles or whole wheat spaghetti
2 T. smooth peanut butter
3 T. rice vinegar
1 T. honey
2 T. low-sodium soy sauce
1/2 T. toasted sesame oil
2 teaspoons crushed red pepper OR a few drops of Siracha (my favorite)
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 large garlic clove
1 red bell pepper, thinly sliced (or other veggie)
1/2 cup coarsely chopped cilantro leaves and tender stems
1 lime
2-3 scallions, thinly sliced
2 T. sesame seeds, toasted (for garnish)

Directions

In a pot of boiling salted water, cook the soba or spaghetti until tender. Drain and rinse under cold water until cooled.

In a blender, puree the peanut butter, rice vinegar, honey, soy sauce, sesame oil, crushed red pepper or Siracha, lime juice, ginger and garlic. Add a few tablespoons of water until it reaches a smooth consistency.

Transfer the peanut dressing to a bowl and toss with the noodles, sliced red pepper, scallions and cilantro.

For warm noodles, gently heat peanut sauce in a large skillet and add noodles until warmed.

Garnish with cilantro and sprinkle with sesame seeds. Serve with lime wedges.

Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.

Stuff I Like: Week of March 13th

Because I’m good for more than jut recipes, here’s what’s on my radar this week. A sort of personal approval matrix, if you will. A top-7 list of the latest and greatest in what’s good. Without further ado, here’s some stuff I like…

1. Listening to Mumford & Sons on repeat all week, again. Gotta love English boys playing the banjo.
2. Sam Talbot. ‘Nuff said.
3. Nookin’ a couple new books. In my queue: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton of Prune in NYC
4. Incorporated the word nookin’ in my regular vocabulary.
5. The week’s NYC weather report.  I don’t care if it rains, 55 degrees is downright balmy after my past week in Syracuse.
6. Using copious amounts of green food coloring on St. Patrick’s Day. Green yogurt? Sure!
7. Sizing up the organic veggie burger competition at Bare Burger in Murray Hill. Sizing up the organic veggie burger eaters in Murray Hill.

Luck of the Irish Soda Bread

Another holiday, another festive carb. St. Patrick’s Day is fast approaching and what better way to celebrate than to bake up a big ol’ loaf of Irish soda bread?

If you’re new to quick breads, this is a good place to start and yields some fairly impressive results (just LOOK at that thing!) Soda bread is a cinch to make – it’s basically a glorified biscuit.

According to the ever-so-accurate Wikipedia the traditional cross placed on the bread was thought to ward off the devil or fairies. Now if that’s not a reason to make this bread, I don’t know what it.

Another bit of Emerald Isle food trivia – did you know that ‘champ’ is an Irish term for mashed potatoes with scallions? Who knew? Thank you to Kitty Hoynes in Syracuse for the clarification.

Irish Soda Bread

Ingredients

3 cups all-purpose flour plus more for the counter

1 cup cake flour

2 T. sugar

1 1/2 tsp. baking soda

1 1/2 tsp. cream of tartar OR lemon juice

1 1/2 tsp. salt

3 T. unsalted butter, softened

1 1/2 cups buttermilk

1 cup raisins or currants

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment or spray with vegetable oil spray.

Whisk the flours, sugar, baking soda, cream of tartar or lemon juice and salt together. Work 2 T. of the butter into the dry ingredients with a fork until the texture resembles course crumbs. Stir in the buttermilk and raisins with a fork until the dough begins to come together. Turn out onto a lightly floured counter. Knead just until the dough becomes cohesive and bumpy, about 30 seconds (do NOT knead until smooth).

Pat the dough into a 6-inch round about 2 inches thick. Place on the prepared baking sheet. Cut an X into the top of the loaf using a serrated knife. Bake until the oaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes.

REmove the loaf from the oven and transfer to a wire rack. Melt the remaining 1 T. butter and brush over the top. Sprinkle with a little sugar, if desired. Let the loaf cool for 1 hour.

-Recipe adapted from America’s Test Kitchen

Lentils with French Herbs

Leave it to my man Mark Bittman to devise this simple and satisfying dish. Herbes de Provence are a wonderful addition to lentils. Everyone has Italian Seasoning on hand, so why not adopt this blend, a sort of French Seasoning? It’s a mixture of marjoram, thyme, savory, basil, rosemary, sage, fennel and sometimes lavender.

Serve alone with crusty bread, chicken or fish.

Lentils with French Herbs

Ingredients

2 cups dried green or brown lentils, washed and picked over
2 medium carrots, cut into 1/4-inch cubes
1 small sweet potato, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. Herbes de Provence
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Chopped fresh herbs for garnish (optional)

Directions

1. Put the lentils in a large, deep saucepan with water to cover. Cook over medium heat, stirring occasionally, until they begin to soften, 15 to 20 minutes, then add the carrots, sweet potato, onion, garlic, and herbs.

2. Continue to cook, adding just enough water if necessary to keep the beans moist, until the lentils and vegetables are tender, 35 to 45 minutes total. Sprinkle with salt and pepper, add the olive oil, and keep warm.

3. Garnish with herbs and serve.

-Adapted from Mark Bittman

Marathon Granola

In a few weeks, I’m running the More/Fitness Half Marathon in Central Park. Despite last year’s race day rain, I signed up again and could not be more excited!

People sometimes ask me if I eat differently while training (I’ve done a full marathon and quite a few half marathons). In my amateur experience, I found it’s particularly important to adjust your eating a few hours BEFORE a run so you don’t end up with cramps or dehydration. Before a run, I fuel up with old-fashioned oatmeal, whole grain toast with nut butter or fruit.

Overall, it’s basic nutrition, people. You probably don’t want to eat Chipotle the night before an 8-miler and it’s usually not the smartest to keep up your college-level alcohol consumption if you want to improve your 10-K time. Just a thought.

Granola is a perennial favorite – crunchy, nutty and perfect for when you want something sweet. It’s also a stellar source of energy (also known as calories). I like to sprinkle this over plain Greek yogurt and fruit for lasting energy before a long run or jam-packed day. It also adds a nice crunch to a bowl of hot oatmeal or mixed in with your favorite cereal. A little goes a long way!

Marathon Granola

Yield: 6 cups

Ingredients:

Dry:

• 2.5 cups rolled oats (regular not instant)
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw walnuts, roughly chopped
• 2 tbsp ground flax
• 2 tbsp wheat germ
• 2 tbsp sweetened coconut flakes
• 1 tsp ground cinnamon
• Pinch of ground nutmeg
• 3/4 tsp kosher salt

Wet:

• 4 tbsp pure maple syrup
• 1 tbsp honey
• 1 tbsp canola oil
• 2 tbsp applesauce
• 2 tbsp peanut butter
• 1/3 cup packed brown sugar

Add-ins:

• 1/3 cup dried fruit (cranberries, raisins, dates, apricots, cherries…)
• handful seeds (sunflower, sesame…)

Directions: In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, Mix together the dry ingredients.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.

-Adapted from Oh She Glows

Lemon Sugar Body Scrub

It’s no secret that I covet all things beauty. From lip gloss to hair gloss to body gloss (yes, it exists), I am a sucker for the latest and greatest products and potions. I received a sample of Fresh Sugarbath Brown Sugar Body Polish and was instantly hooked…until I saw the price tag for a full-sized jar. A standard 14-ounce jar costs, get ready…$65! And no, gold flecks are not a primary ingredient.

My at-home “recipe” will give you soft, smooth skin for a few bucks. Unlike a lot of homemade beauty treatments, mine relies on accessible ingredients you probably have on hand. It’s also edible, if you get hungry in the shower (although it probably tastes like sugary salad dressing).

Make as much or as little as you wish depending on the size of your container.

(Fresher) Lemon Sugar Body Scrub

Ingredients

Equal parts brown sugar and white sugar

1/2-1 whole lemon, zested and juiced

Few drops olive oil (or jojoba oil, if you’re fancy like that)

Few drops exact such as lemon, vanilla or almond (optional)

Directions

Mix all ingredients together. Add more sugar to reach desired consistency.

Store in a covered jar.