Say Cheese

Probably like many of you, I resolved to eat healthier and make better food choices in 2013. We're now starting the fourth week of the New Year and also perhaps like many of you I'm already wavering in my resolve. For instance, I hosted a grilled cheese party on Saturday, the menu of which my trainer would probably not approve of. In my defense, yesterday was a very important holiday that seemed like it needed a proper recognizing. I'm not talking about Robert E. Lee's birthday, Martin Luther King, Jr's birthday, or Obama's inauguration, which were all compelling occasions observed over the weekend. No, it was National Cheese Lover's Day. And what is a more fitting way to celebrate than with a grilled cheese sandwich?! But I didn't want to have just any grilled cheese sandwich. I wanted it to be kind of over-the-top and super indulgent. I mean if you're going to fall off the healthy eating wagon, you might as well really enjoy the process. 

I love entertaining. I don't know if there's anything better than a house full of friends, family, good food and wine. I do it as often as I can, sometimes with a blow out theme party (like this one) and other times it's just a few of my favorite families coming over for a simple meal. The latter was my vision for Saturday. But to me a good party or meal isn't just putting food on the table, it's about enjoying the preparation as much as the meal itself. As such, I conceived the idea of having a "make your own grilled cheese" party. It seemed perfect for the kids but I fancied it up enough to give it adult appeal. 

I was rifting off the crostini station I did here and put out different types of breads, spreads, meats, extras and of course cheeses. People were invited to take two pieces of bread and create the grilled cheese sandwich of their fantasies. The options were pretty limitless. I honestly wished I had a bigger stomach and could have tried more versions (and unfortunately no one seemed to want to share any of their sandwiches either). Anyway, once you have your open faced sandwich ready to go, you pop it onto a baking sheet and cook for 8-12 minutes. Once the cheese is all melty, you pull them out, "close" the sandwich, and devour it. No one left a bite. 

While people were waiting for their sandwiches to cook, I served up this soup which I thought would be a perfect accompaniment to a grilled cheese (and a nice alternative to the traditional tomato soup). Yes, I did serve bourbon-spiked soup to children under the age of five, but I must say they were delightful guests after dinner and lasted until almost 11 pm before the bedtime fairies arrived to escort them home. You may want to try it sometime. I'm just saying . . . . That soup has a lot more nutritional value than benadryl. 

One of the key success factors for good entertaining is doing as much work as possible ahead of time. So often people end up slaving over dishes in the kitchen that require a lot of attention while everyone else is out in the living room having great conversation and enjoying a nice glass of wine. Not only do you miss out on visiting with your friends but you're exhausted. With this party concept, all the prep can be done ahead of time and your guests can get involved, which I personally think people really enjoy and makes for a fabulous party. 

About 60-90 minutes before the party, start taking out all the accoutrements for the sandwiches. I laid out three meat options on the largest cutting board I have and then added other sandwich "layers" in rows. 

I set out five different spreads (from pesto to jalapeño honey mustard to fig butter), three meats (rosemary ham, pulled pork and bacon), cut up tomatoes, apples and pear, along with some fresh spinach, and then provided three shredded cheese options (cheddar, mozzarella and fontina).

I did label the options to make it more fun and allow me to be more hands off. I am still a tad bit of control freak in the kitchen, so I did provide instructions on how to build your sandwich to reduce the risk of errors (if that's really possible with a grilled cheese sandwich).  

Once that was done, it was time to turn my attention to the most important part of the sandwich: the bread. I selected three different options: wheat, sourdough and cinnamon raisin. 

To create the perfect sandwich, you need to skillet toast the bread slices. This takes a little bit of time but is mindless and can actually be done as you're putting out the sandwich options. 

It was really fun to see how people personalized their grilled cheese sandwich. No two were the same and pretty much everyone felt like theirs was the best. 

This is the perfect party to host (for guests of all ages) and more importantly enjoy!

Grilled Cheese Bar

1. Pick a few sturdy bread options (whole wheat, white, potato, sourdough, walnut, cinnamon raisin, rye, pumpernickel, etc.). Preheat oven to 350 degrees. Set a wire rack inside each of two foil-lined baking sheet. Butter one side (just one side) of each slice of bread. Melt a tsp of butter in a large skillet that's been heated for at least two minutes over medium heat. Add 3 slices of bread, buttered side down; cook pressing down often with a spatula to ensure even toasted and rotating pan frequently to allow for bread to evenly toast. Don't rush the process but it will take 3-5 minutes probably for each slice. Place the toasted bread in a basket. Repeat process until you've toasted all the bread. 
2. Spread some flavor (whole grain mustard, pesto, roasted red peppers, sun dried tomatoes, fig butter, raspberry jam, pepper jelly, etc.) on two slices of bread for your sandwich.
3. Add some meat (ham, bacon, pulled pork, proscuitto, salami, smoked salmon, etc.) and any extras (sliced tomatoes, pears, fresh spinach or basil, sauerkraut, caramelized onions, dried apricots, etc.).
4. Sprinkle a small handful of shredded cheese that is meltable (cheddar, mozzarella, gruyère, swiss, fontina, etc.) on each slice of bread. The cheese is the star of the party so get the good stuff. Season with salt and pepper. 
5. Place each slice of bread on a wire rack inside the baking sheets and bake for 8-12 minutes (start checking at 8 min). Working in batches, firmly press two cheese-topped sides of sandwiches together. Let rest for 1 minute and cut in halves or quarters. Serve hot or warm. 

Bring It

OK, I finally feel like I've got my head above water again after the holidays. Hope y'all are ahead of me.... But I did have a really fabulous holiday in South Carolina with my family. While always special to spend Christmas with them, one of the highlights this year was a dinner with some high school friends. And since we're all still 22, that was just a few years ago. [Note: I did a terrible job photographing this event, so trust me the food is better than the photojournalism!] 

Cheers to old friends

Anyway, I extended the invitation to two friends, Caldwell and Debbie, who both live in Charleston, to come and join my family for supper. I was thrilled they accepted, but was pleasantly surprised when Caldwell (a.k.a. Pablo—but that's a whole other story) asked if he could bring something. He followed that with, "You know I can cook." Then he went on to suggest an Iron Chef-like challenge. Never one to shy away from a challenge, I was like, "Bring it!" I suggested shrimp and grits, which is a quintessential Low Country dish with the potential for a thousand different rifts. He was game and we agreed the loser had to do dishes. 

I decided to do a version of the beloved shrimp and grits that I first made here. What drew me to this particular recipe is that it's made with my favorite beverage. While I'm sure your first guess is bourbon, it's actually "Co-Cola." I mean, I'm probably splitting hairs here because I would hate to have to choose, but there is a southern tradition of cooking meats (i.e. hams, ribs, etc.) in Coke that does glorious things. Why not shrimp and grits? 

The secret ingredient

Caldwell took a very unconventional approach which scored him points in creativity—not to mention taste, playing off his interpretation of grits in the form of hominy and adding some roasted poblanos and chorizo. I think we all enjoyed the cooking and of course the eating. 

Poor Sous Chef Mark had to peel all the shrimp

I did learn a few things from the evening/competition:

1) It's always helpful when one of your friends marries a man who "spent some time working in London kitchens" and you can steal him as your sous chef.  

2) Ply your guests/judges with lots of alcohol before they eat.

3) Serve dinner at 10:30 pm when everyone is starving and is grateful to eat anything.

I think both dishes were winners because everyone ate until they moaned with a mixture of delight and discomfort. It was truly impossible to pick a winner because the dishes were so, so different (or at least the judges were so, so kind). 

Challenge Shrimp and Grits

But mine took the longest to cook and I made everyone wait to eat (in my defense, I needed a bigger pan!), so I figured I should get stuck with the dishes.

The Loser

Caldwell was nice enough to crack open the bottle of Blanton's he gave me (Indian Giver) and serve us up a few drinks while he watched me clean. Apparently there were a lot of dishes because we managed to start and finish the entire bottle between say 11 pm and 3 am. Thankfully Santa brought me a new liver for Christmas so that was immensely helpful. 

"Wow, that was a great idea to drink a whole bottle of bourbon in 4 hrs," said no one ever. 

I hope everyone's holiday was filled with as much good food and good times. May we greet the New Year with great expectations! Let's make 2013 a good one! 

Holley's Madeira-Glazed Shrimp over Parmesan Grits and Red-Eye Gravy

by Nathalie Dupree

Note: Madeira is famous in the South as the wine of choice for George Washington, who reportedly drank a pint of this fortified wine a day. The combination of the sweetness of the Coke and the richness of the Madeira bring a completely different touch to the dish. Red-eye gravy is traditionally made with country ham that had the round bone in the center, hence the name "red eye." Coke or coffee would be added at the end to soften the ham and make the gravy. 

Ingredients

3 Tbsp butter, divided

2 cups cooked grits, made with milk not water

Salt and freshly ground black pepper

4 oz country ham, diced

1 1/2 cups stemmed and sliced shitake mushrooms

1 cup finely chopped red or yellow bell pepper

1/2 cup chopped onions

2 tsp chopped fresh thyme

1 cup chicken stock

1/2 cup Coke or coffee

1/2 cup seeded tomatoes

1/4 cup Madeira 

2 tsp cornstarch

1 tsp hot pepper sauce

1 lb peeled shrimp, uncooked

Freshly grated Parmesan cheese

Directions

1. Add 1 Tbsp of the butter to the grits and season to taste with salt and pepper. 

2. Melt the remaining butter in a large skillet over medium-high heat. Add the ham and sauté until brown, about 2 minutes. Add the mushrooms, peppers, onion and thyme and sauté for 3 minutes. Add the stock, Coke and tomatoes. Bring to a boil and boil until the liquid is reduced by half. 

3. Mix the Madeira and cornstarch in a small bowl. Add to the sauce and bring to a boil, stirring constantly. Reduce the heat and simmer until thickened, about 3 minutes. Season with salt and pepper. (Can be made in advance, refrigerated and reheated before using—which apparently I forgot on this particular evening.)

4. Add the shrimp and cook until the shrimp turn pink, about 3 minutes. It may not seem like they're totally cooked through but remember they will continue to cook when you remove them from the heat. 

5. Divide grits between four plates. Spoon the shrimp and gravy over them, sprinkle with Parmesan cheese, and serve. 

Caldwell's South of the Border Shrimp and Grits

Stuffing Ingredients
2 poblano peppers
1 package Jiffy cornbread mix
6 Tbsp butter
1 large sweet onion, diced
3 jalapeños, seeded, finely chopped
2 garlic cloves, finely chopped
1 Tbsp dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups corn kernels (roasted if possible but canned is fine)
3 large eggs, beaten
1 12 cups chicken broth

Stuffing Directions
1. Roast poblano peppers over the stove eye until blistered. Place in a ziploc bag or tupperware container. After 10 minutes, peel the skin, remove the seeds and cut into 1 x 2 inch pieces. 
2. Bake cornbread according to package instructions and crumble in a large mixing bowl. 
3. In a skillet over medium-high heat, melt 2 Tbsp of butter and sauté the onion for about 5-7 minutes until tender, and then add the jalapeños and garlic and cook for another 2 minutes. Transfer to the large mixing bowl with the cornbread. 
4. In the bowl, start adding the hominy, corn, oregano, chicken broth and beaten eggs. This will become a fairly thick, lumpy mixture. Add the cilantro last and mix well. Pour into a baking dish. You'd want the mixture to fill the dish up about 1-inch deep. Add the remaining butter, cut into pads, on top and cook covered in a pre-heated oven at 325 degrees for 40 minutes. Remove foil and cook uncovered until the top starts to brown.

Shrimp Ingredients
1 lb large peeled shrimp, uncooked
2 Tbsp fresh Mexican chorizo (or spicy bulk sausage, like Jimmy Dean's)
1/2 cup finely chopped sweet onion
1/4 cup finely chopped scallions (green parts only)
2 Tbsp mustard-based BBQ sauce (such as Carolina Treet's)

Shrimp Directions
1. In a skillet over medium-high heat, sauté the onion and chorizo until thoroughly cooked, approximately 7 minutes. 
2. Add the shrimp and cook until the shrimp turn pink, about 3 minutes. It may not seem like they're totally cooked through but remember they will continue to cook when you remove them from the heat. 3. Remove from the heat and stir in the BBQ sauce and let warm. 
4. Scoop a heaping amount of the cornbread stuffing on 4 plates. Lay a few strips of poblanos over the stuffing on each plate. Spoon the shrimp on top and sprinkle each plate with the scallions. 

Family Traditions

I think it's safe to say I pretty much got swallowed up in the holidays. There were parties, travel, family gatherings and the end of year work push, which all seemed to keep me away from here. I did a lot of cooking that I hope to share soon, but I'm off to San Francisco for the New Year's holiday. 

On January 1st, I'll be eating this. It's a Southern tradition. The black-eyed peas are eaten for good luck and the greens represent folded money for prosperity. I wish you both in the New Year and thank you for reading along and your continued support. 

What are the traditions you'll be practicing as you ring in the New Year? 

Holiday Gifts: In a Pickle?

It's the most wonderful time of the year, according to Andy Williams. According to me, it's the most hectic time of year! Don't get me wrong, I  love this festive season (the twinkling lights, the scent of balsam, the Christmas carols, etc), but they don't call it "holiday madness" for nothin'!

I finally got my tree up and now must turn my attention to finishing up my Christmas shopping. Christmas is less than 12 days away now. Yikes! I'm always on the hunt for good gifts but finding them isn't always easy. I've spent countless hours in the last month scouring the Internet, catalogs and stores for something that fits the bill. There's no lack of inventory out there, but everything seems pretty ho-hum. I like unique, thoughtful gifts—often that you can devour. I'm happy to report I've found the perfect solution: Pacific Pickle Works! Their products are sure to impress everyone from your father to the party hostess, and will allow you to spend more time sipping eggnog!

My grandmother is a big pickler. Green beans, okra and even peaches were all fair game. Maybe that's why I've always loved pickles, for the nostalgia, but also, they can be downright tasty! Well, I do draw the line at the weird pickled eggs and pigs feet you often find on the counter in Southern gas stations. Those frankly scare me. I'm happy to report you'll find neither of those at Pacific Pickle Works. But you will find an incredibly tasty (and clever!) selection.

Let me introduce you to Brad Bennett, "Principal Pickle," who can tell you more about these great gift ideas, where you can find them and a little more about his company and his passion for pickles. Take it away Brad!

I must confess, I was a little worried about having Holley, with her Southern tradition and taste for pickles, give us her option of our West-coast pickles, but we seemed to have passed the test! 

My pickling start came about 10 years ago after realizing that making olives took too much time and patience before I could enjoy the fruits of my labor. (I guess I'd make a terrible winemaker....) So as a fan of vinegar-y snacks, I tried my hand at making pickles. Each fall I'd make batches of pickled cucumbers, green beans or asparagus and give them as holiday gifts. After a few years, I finally refined the brine and spices that would ultimately become the recipe on which Pacific Pickle Works was founded.

When I first started Pacific Pickle Works in 2010, along with my partner Emi Umezawa, we set out to craft a brand that would reflect a modern spin on the retro tradition of pickling from an industrial America. All of our products are packed in vinegar-based brines and have a spicy, garlic, dill flavor profile. Each jar is hand packed and among other spices includes a variety of types of pepper and chile. My favorite is our pickled beets, but be warned, Holley, these are not your grandmother's aromatic spiced beets. These are savory and pack some heat! To reflect the spicy flavors, and in order to not take ourselves too seriously, we came up with ridiculous names for each product, such as Asparagusto, Jalabeaños, and Cukarambas.

This year we're adding cauliflower, brussels sprouts and okra to our lineup, as well as fennel root, which is a bit of a departure from our traditional recipe and is done in a rice vinegar-based brine and is only accented with a little fresh ginger, citrus zest and chile.

Pickled vegetables make a great relish tray for an easy and delicious appetizer and food garnishes, but some of the most popular uses of our products are for drinks! Doesn't a spicy Bloody Mary with our Jalabeaño on Christmas morning sound great? Or  how about an "Unbeetable Martini," which is a dirty martini with a dash of the brine and garnished with a slice of our Unbeetable pickled beets, to sip in front of the fire?  For the adventurous whiskey lover, try a "Pickle Back," which is a shot of Jameson whiskey with a pickle juice chaser. Create your own concoction and share it with us! And you get bonus points if your creation comes with a clever (or ridiculous) name.

Where can you get the goods? We're still selling mostly locally through a variety of Santa Barbara gourmet food retailers and grocers (see the list here), but if you're looking to ship out of town, the Santa Barbara Company specializes in food baskets and can hook you up. In 2013, we're excited to be on the shelves of Whole Food Market in Santa Barbara.

Thank you, Holley, for the opportunity to guest blog and I hope I've tickled the taste buds of your readers to go out and try a jar or three of Pacific Pickle Works! Happy Holidays!

A Religious Experience

There is something very special happening this week . . . . It's something my family looks forward to each year. We literally count the days until this momentous occasion arrives. If you think I'm talking about Thanksgiving, you're wrong. It's the Iron Bowl, an important tradition dating back to 1893 when the University of Alabama takes on Auburn in football the Saturday following Thanksgiving, which I mentioned here. You see, Alabamians seem to be assigned a denomination by birth: Tide or Tiger fan. You're either one or the other and that's how you grow up. I was definitely raised Tide and football is gospel—the gospel according to Paul Bear Bryant that is. Perhaps one of the greatest coaches ever, he is revered on a saint-like level in many homes. Wally Butts, the University of Georgia coach from 1939 - 1960, said, "The definition of an atheist in Alabama is someone who doesn't believe in Bear Bryant." While some people have an altar to Jesus or the Virgin Mary in their homes, we have one to Bear Bryant. The objects that comprise it are the most coveted in my family. Those are the things we will surely fight over in the will, as they represent not only our proud Southern heritage but also my granddad, who may have been the most devout Alabama football fan that ever roamed the Earth and whom was deeply loved by all (kind of like Bear Bryant). And let's be honest, who doesn't want a Bear Bryant clock?!

They call the South the Bible Belt, but people may not realize the real religion in the region is football. Football in the South, not just Alabama, is something that crosses racial, political, and economic lines. Whether you're a judge or a janitor, come Saturday you're praying to the Lord your team wins, regardless of which, if any, House of the Lord you may visit on Sunday. And like any tried and true religion, there are time honored rituals to adhere to in the gridiron church, such as flags in your front yard, pets named after mascots, tailgating, and even tattoos. 

Football is truly a central part of the Southern culture that goes far beyond trash talking and sharing a flask of Jack in a parking lot before a game. A close second might be barbecue, drawing perhaps equal ardent devotion. People are just as passionate and narrow-minded, drawing well-defined lines in the sand. Grilled vs. smoked.  Pork vs. beef. Wet vs. dry. Tomato- vs. vinegar-based. Pulled vs. sliced. Your style of barbecue also seems to represent who you are and what you represent. We are long on memory in the South and honor tradition like it's an endangered species. While many consider a good burger the most American of meals, Southerners would claim barbecue. The people, the places, the rituals, the flavors are what make it such a deep part of the fabric. 

Another secure part of the Southern fabric is "Coke," which is the generic term for soda. If you say, "I'd like a Coke," someone will ask, "What kind?" The South is the birthplace of a number of "Cokes:" Coca-Cola, Dr. Pepper, Pepsi, Cheerwine, RC Cola, Mountain Dew, Root Beer, and Nehi, to name a few. Maybe because of our history in bootlegging we needed mixers? As a marketer, I've always been fascinated by brands, and I'd say it's safe to say that Coca-Cola is one of the strongest brands in the world. But the history behind it is pure Southern legacy. In the early 1900s, the Coca-Cola Company would give stores free custom-printed signs for their storefronts, as long as they agreed to an accompanying Coca-Cola logo. This business approach bought favor among the country store owners but also made the Coca-Cola brand ubiquitous in the South. It was one of the most powerful case studies in how to build brand loyalty, as well as become the generic term for the entire category. 

Since I live in Santa Barbara, there are a few facts to note here: 1) Most people don't even know what the SEC is; 2) On Saturdays, the locals are doing yoga and picking up organic sprouted beans at the farmers' market; 3) "BBQ" is Hawaiian and involves pineapple and a poppy seed dressing; and 4) People drink rooibos tea or an acai berry smoothie instead of "Coke." But what I have confirmed after 17 years is that you can take the girl out of the South but not the South out of the girl. 

So at some point in the midst of the SEC football season this year, I started to fall apart. I had to get back to my roots and get some barbecue on. And I figured this round should also have a good dose of Coke in it since I needed a "religious" fix.  When I found this recipe for Dr. Pepper Ribs, I wanted to do a Touchdown Jesus, but that's just tacky for a proper Southern girl. We're full of pride but frown upon flaunting.

If you've never made ribs or if you're a Smoke Master and are already thumbing your nose down at me, you have to trust me on this one. This is a good recipe. A golden recipe. An easy, no fail recipe. An indoor recipe. A recipe your friends will marvel over your cooking prowess. Seriously. You'll be the the Nick Saban of ribs, which is the absolute highest honor—if you're a Tide fan (which is the greatest birthright of all).
  

Roll Tide Roll!

Dr. Pepper Ribs

from The Homesick Texan

Ingredients

For the rub-

1/4 cup salt

1/4 cup black pepper

1/4 cup brown sugar

4 tsp mustard powder

1/2 tsp cayenne

2 tsp chipotle powder

1/2 tsp allspice

For the glaze-

2 cups plus 1/4 cup Dr. Pepper

1 cup ketchup

1/2 cup yellow mustard

1/4 cup apple cider vinegar

2 Tbsp molasses

2-4 tsp chipotle powder (which gives a smoky not so spicy note)

2 racks of spare ribs or St. Louis ribs

Directions

1. Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least 4 hours. 

2. Heat oven to 300 degrees and bring the ribs to room temperature.

3. In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup Dr. Pepper, cover pan tightly with foil and place in the oven. 

4. Meanwhile, place all the remaining glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes, until thick and syrupy. 

5. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. 

6. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until the ribs are desired tenderness. 
7. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for approximately 4 minutes. 
8. Divide and serve—with plenty of napkins! 

Grateful

Good lord. I'm supposed to be talking about this right now: 

But this is what I'm eating right now: 

I know, it's only 11:07 am, but God Almighty am I HUNG-OVER. Man, was last night fun though! It was the Paskin's Annual Thanksgiving Dinner, which they host one week before Turkey Day each year. 

They provide the turkey and everyone brings a side dish (sweet or savory). Unfortunately, I found a bottle of bourbon at some point, hence the greasy cheeseburger and fries. I'm just grateful I stuffed myself with a ridiculous amount of delicious food in the process or I'd really be hatin' it today. 

To add some color, last year there were 48 pounds of turkey, 42 pounds of ham and 67 side dishes and desserts. If you leave hungry, it's your own fault. It's one party that I am very grateful to make the invite list! Not only is it super fun—and filling, it kind off kicks off the holiday season. 

Thanksgiving is my favorite holiday. It's the most food-centric of holidays, so of course I love that, but what I love more is celebrating the many things in my life I'm grateful for. I know it sounds like a bunch of crap, but it's true: I love my family! I do actually count them as a blessing in my life. And friends are the family you choose, so having a Thanksgiving celebration with that particular family is really special to me. So, Mike and Sarah, I have two things to say to you: 
1) "Thank you for hosting such a wonderful event!" and
2) "I'm sorry I drank all your Maker's Mark and wouldn't leave your house until like 1:40 AM."

While I love the traditional dishes of Thanksgiving (stuffing or mashed potatoes, anyone?), I thought I'd mix things up a little this year and bring something atypical. I'm glad I did because this dish was awesome and a fabulous compliment to turkey. 

The red quinoa and toasted walnuts give this dish a wonderfully nutty, earthy quality, while the roasted carrots and dried cranberries add the perfect sweetness. The mix of spices lends an exotic note to it—and make me want to get on a plane and jet off to Morocco. I would highly recommend you make this for your own Thanksgiving celebration next week, but if it's not quite traditional enough to make the cut, then by all means make it the next day to enjoy with your leftovers. 

Wishing everyone a Happy Thanksgiving. May you have much to be thankful for this year! 


Roasted Carrot and Red Quinoa Salad
from Food & Wine

Ingredients
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp coriander
1 tsp ground cinnamon
4 bunches of baby carrots (about 1 1/2 lbs)
Salt
Freshly ground black pepper
7 Tbsp extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
2 Tbsp fresh lemon juice
5 oz mixed salad greens
1/2 tsp Dijon mustard
1/2 cup dried cranberries
2 Tbsp chopped flat-leaf parsley

Directions
1. Preheat oven to 400 degrees. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 tsp each of salt and pepper. In a medium bowl, toss the carrots with the onion and 2 Tbsp of the oil. Add 1 Tbsp of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20-25 minutes, stirring once or twice, until tender. 
2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes at 400 degrees until golden. Let cool, then coarsely chop. 
3. In medium saucepan, combine the quinoa with 2 tsp of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover and fluff with a ford and let cool slightly. 
4. In a large bowl, whisk 2 Tbsp of the oil with 1 Tbsp of the lemon juice and season with salt and pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 Tbsp of oil with the remaining 1 Tbsp of lemon juice and the zest, mustard and and 1 tsp of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.  

Eating Forever

Michael Pollan forever changed the way we think about food when he cited seven words in his book In Defense of Food: "Eat food. Not too much. Mostly plants." That, more or less, is the short answer to the supposedly incredibly complex and confusing question of what humans should eat to be maximally healthy. A little meat won't kill you, although it's better approached as a side dish versus a main, and it's better to eat whole fresh foods rather than processed food products. 

It's been a few years since it was published but its influence persists. However my attitude was reinvigorated after reading this recent article about people from a small island in Greece who seem to literally forget to die. Their diet follows closely with Michael's mantra. It made me once again think about food, my health and our society. So I'm recommitting to Meatless Mondays, proving to myself that meat really can be just a side dish and how much I really do enjoy eating my veggies. 

This dish is great for a cold Fall night, and wonderful when entertaining, as you can assemble it ahead of time and then just pop it in the oven when your guests arrive. All you need is a salad and a bottle of red wine to complete the meal. It's been my "go-to" dish this Fall, making it for at least a half-dozen occasions. It's easy enough to whip up and drop off at a friend's house as a surprise dinner and it's so comforting and delicious they'll praise you for it. It also happens to be healthy if anyone cares. And people always tell me they hate licorice and therefore won't eat fennel. Well, guess what? I hate licorice but that doesn't mean you don't like fennel. 

It actually cooks down into this caramelized mess of goodness. You add in the onions and the radicchio and you end up with this rich and earthy mixture. Add in the gooey ricotta and Fontina and the fresh parsley and you're pretty much golden. If I could eat like this every night, I wouldn't want to die either. 

I'm also going to follow closely the other tips for "healthy living" from these islanders:
1) Take more naps
2) Have more sex
3) Drink less soda
4) Drink 2 - 4 glasses of wine a day, preferably with friends
If that isn't the secret to a happy life, I don't know what is! 

Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
from Food& Wine

Ingredients
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1 medium sweet onion, thinly sliced
2 lbs fennel bulbs, thinly sliced
2 medium heads of radicchio (10 oz total), chopped
12 oz jumbo pasta shells
2 cups fresh ricotta cheese
6 oz Italian Fontina cheese, shredded (1 1/2 cups)
1/4 cup chopped parsley
Salt and freshly ground pepper
2 large eggs, beaten
3 cups marinara sauce (I like Rao's jarred sauce)
1/2 cup heavy cream

Directions
1. Preheat oven to 375 degrees. In a deep, large skillet, melt the butter in the oil. Add the fennel and onion and cook over moderate heat, stirring occasionally until lightly browned, about 15 minutes; add water as needed to keep the vegetables from scorching. Add the radicchio and cook until very soft, about 10 minutes, adding water as necessary. Scrape the vegetables into a bowl and let cool.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and cool under running water. Pat the shells dry. 
3. Fold the ricotta, 1 cup of the Fontina and the parsley into the vegetables and season with salt and pepper. Stir in the eggs.
4. In another bowl, mix the marinara sauce with the heavy cream. Pour 1 1/2 cups into a 9x13-inch baking dish. Stuff each shell with a slightly rounded Tbsp of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top and sprinkle with the remaining 1/2 cup of Fontina. 
5. Bake shells for about 40 minutes, until golden. Let rest for 15 minutes.