There's something about sardines...

One of the things I miss most about Japan is the abundance of fresh fish so readily available. And inexpensive too! Some might argue fish farming, but if you attempted to communicate to your fishmonger that you were interested in wild caught, he would try to oblige to your wishes. At least I sensed that. One of the cheapest fish and most nutritious were the silvery grey whole sardines. I could purchase a pound for about $7. I loved to marinate them lightly with garlic, red chili flakes, lemon juice, and olive oil and roast in my mini oven. Then dress them with a light vinaigrette and some chopped fresh herbs.
My friend, Brett, and I hosted a Mediterranean Dinner Party. We expected about 12 others to show up so I knew instantly I would make some sardines. Guess what...they were awesome! Great with some crusty French toast and some tapenade on the side.

Remembering Thailand

One of my favorite things to do when I am home alone is to look back through my photos and reminisce. Most people don't know that I lived in Japan for two years, although I constantly find myself repeating that exact line over and over. Those two years in Japan introduced me to amazing and fresh food. During my off time, I was able to travel throughout other Asian countries- China, S. Korea, Vietnam, Laos, and Thailand. The first time I traveled to Thailand was with a dear friend, George, and seven other gentlemen/bachelors. It was interesting. One of these fellows, Henry, was a lover of spice. Walking through the streets of Kho Phi Phi, we came across a street vendor selling som tum, or green papaya salad. Watching the preparation was enough to amaze...using a type of mortar and pestle, the vendor began by smashing garlic, chilies, dried shrimp, rock sugar, and limes into a sauce. In went shredded green papaya, more chilies- to Henry's request- and finished off with roasted salted peanuts. So delicious. So spicy. Henry could not stop sweating as he ate the fiery salad. It was addictive. Som tum became the fail proof dish to get when walking around, wanting a quick and refreshing snack. The flavors are so unique- salty, sour, spicy, slightly sweet.

I look forward to going back to Thailand (some day) and eating som tum again!

Colorful Veggie Sandwich

I love making pestos, sauces, relishes, and other condiments to have on hand at all times. The other day I made a green pea and mint pesto and a nice roasted beet relish. The green pea and mint pesto is so nice and light. The mint and parmesan work so well together. The green peas add a light sweetness and beautiful color. I also like the consistency because it is thick enough to use as a spread.
I love beets. They have such a rich, earthy flavor and are so good for you. Their deep red, purple color is a reflection of their nutritious properties. If I have the time, I roast whole beets and let them cool to get the skin off. In this case, I simply used canned beets. I diced them into similarly sized pieces. I added some jalapeno, cilantro, lime juice, balsamic vinegar, extra virgin olive oil, and salt and pepper.
I had purchased a fresh baguette from Whole Foods earlier. They offer a seeded baguette that has a blend of seeds, including sesame, anise, and poppy. When toasted, this humble coating really pops! I cut the baguette in half, lengthwise. I spread some avocado on the bottom, seasoned with salt and sprinkle of lime juice. Topped with a layer of beet relish and finished with the green pea and mint pesto. Delicious!

Summer Scallops for Winter

I am sitting here at my kitchen counter, needing to rest, but energetic and wanting to do something. But, it is COLD. Its not so much cold, but the severe difference from the 80 degree weather we had here in San Antonio yesterday makes it seem unbearable outside now that it is 20. So, I sit here, with a glass of wine, some cheese, and some old photographs...of food. Some of the best moments in my life have been centered around food. And so, after wanting to begin the process of a blog for so long, I begin tonight.

The first post is for a Summer Risotto with Watercress and Pan-Seared Scallops. Sounds fancy, but it really isn't. I love risotto. It can be made and mixed with light ingredients- some fresh lemon juice, fresh herbs, peas- to make it a summery dish. Or it can be finished heavily with parmesan and butter, cooked with wild mushrooms, for a more wintry touch. But on this hot evening, a lighter risotto was called for. And scallops, why not? You pay $30 at a restaurant for three seared ones. Why not pay $15 for some nice plump juicy scallops for two?

This was actually my first experience cooking scallops. I researched online the proper methods for preparing these nice buttery fishy gems. Most recipes called for a simple sear on seasoned scallops and finished off with butter, lemon juice, and/or white wine. So that's just what I did. I seared the scallops in some olive oil. Once lightly browned, I squeezed in some lemon juice and swirled in a pat of butter. Delicious. If I had had white wine, I would have added that too, although it really wasn't necessary. The watercress, a spicy herbacous green, was wonderful. Lightly dressed in a squeeze of lemon and extra virgin olive oil, it was a very nice addition to the risotto and scallops.

The risotto consisted of a pretty standard recipe (See below). The creamy, velvety consistency of the rice with the richness of the scallops fit together just right. I can't wait to make this again. Come on summer!

Summer Risotto (Yield: 4 servings)

1 c. arborio rice

1 leek

4 c. hot chicken broth

1/4- 1/2 c. parmesan cheese, grated

1 TB. butter

salt and pepper

parsley, chopped, for garnish

Start by cleaning your leek. Chop the white part only into small, uniform pieces. You can substitute onion if leek is not available. Lightly saute in olive oil until translucent. Stir in rice and toast until the grains are covered in oil. Add a ladle (about 1 c.) of hot broth and stir constantly until the liquid has been absorbed. Continue, adding a ladle at a time until the rice is cooked al dente and the rice has cooked to a creamy consistency. It should almost look like a slightly thickened porridge. Finish by stirring in parmesan and butter. Thin out rice with additional broth if necessary. Season. Finish with chopped parsley. Serve immediately.