For St. Patrick’s Day I decided to stray from the usual corned beef and cabbage and bake a rustic bread straight from the Irish countryside. It has a crunchy crust and a heartiness of texture that would have fueled an Irish lad or lass through the day’s toil. Perfect with the Potato Leek soup that I’ll post tomorrow.

Irish Soda Bread

(from Food Network)

2 cups whole-wheat flour

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Mix whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Enjoy

Check back tomorrow for a comforting Potato Leek Soup.

Recently I did a review on Yoplait’s Fiber One yogurt because I’m interested in healthy foods that are available in grocery stores. Fiber One has the creamy, delicious taste you expect from Yoplait, is an excellent source of calcium and Vitamins A & D, and has 5 grams of fiber. That’s 20% of the recommended daily allowance for fiber! My 18 year old daughter loved it and I’ve been keeping it stocked in the fridge for a a quick breakfast or afternoon snack.

Please take a minute to click through the short slideshow and enter to win a $50 Safeway gift card (good at Vons, Tom Thumb, Dominick’s, and Genuardi’s). To enter please become a subscriber (email or RSS) and leave a comment here or become a Fan on FaceBook and leave a comment there). If you’re already a subscribe or fan, refer a friend and have them subcsribe and comment including your name and both of you will be entered.

We can all use $50 towards groceries, right?
Random.org will be used to select the winner on Sunday, March 21st. Good luck

VIP coupon, gift card, and giveaway have been provided by Safeway and Fiber One through MyBlogSpark

This vegan dip was a snap to make – especially with the new mini food processor I picked up at Sur La Table!  Yesterday, I was in heaven – Apple Store and Sur La Table, right across from each other in South Coast Plaza. Ummm, did some damage

Green Goddess Dip

(adapted from Clean Food, by Terry Walters)

12 ounces silken tofu*

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard*

1 tablespoon brown rice vinegar*

2 teaspoons mellow white miso

3 tablespoons extra virgin olive oil

Make 2 cups.

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

Variations: I had soft silken tofu – for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu.

*If your kitchen isn’t stocked with ingredients like brown rice vinegar – use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise – it’s all good

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.

** I highly recommend Clean Food if you’re interested in eating healthier, closer to the source, and venturing into vegetarian and vegan. The book is available in the TM Shop.

Last week  was Orange County Restaurant Week so there wasn’t much cooking go on in the She’s Cookin’ Kitchen.  OC Restaurant Week gives local foodies a chance to enjoy specially priced pre fix menus for lunch and dinner at over 100 participating restaurants. The specialty menus usually consisted of three courses at lunch for $10, $15 or $20 depending on the restaurant and four courses at dinner for $20 or $30.

I live in Huntington Beach and restaurant week gave me the chance to check out  two local restaurants.  The first was Zimzala at the Shorebreak Hotel in the exciting new downtown development called The Strand. The Shorebreak is a Joie de Vivre hotel and is described on their website as:  ”The ultimate Southern California beach experience with a contemporary twist. Shorebreak Hotel, in Huntington Beach, combines the relaxed, sun-drenched spirit of an Orange County coastline hotel with edgy modern accents”.  I loved the mid-century modern, meets contemporary beach aesthetic.

It was a Monday so the hotel wasn’t busy and I was able to chat with the ladies at the front desk and Megan, the sales manager.  I loved the vibe and immediately thought that it would be a cool place to have a graduation dinner celebration for my daughter in June.  My lunch date, Marcie aka Suburban Mama and her son Milo arrived and we were seated.  All the staff was extremely friendly in that low-key beachy way

The lunch was three courses beginning with an ultra rich cream of celery soup and ending with a decadent dessert of chocolate ganache served with thin slices of grilled sourdough bread brushed with olive oil and sea salt – the contrast of the sweet and salty did a dance on your taste buds.  There were three choices for the entree and we both selected the grilled cheese on toasted brioche with monterey jack cheese, applewood -smoked bacon, avocado and tomato served with thin french fries.  Everything was delicious, presented elegantly and with attention to detail.  In fact, I was blown away by the tea “service” that accompanied my ice tea – served with lemon, raw sugar, regular sugar, artificial sweeteners served in a petite silver pot, and a flacon of simple syrup! I felt remiss in not using any of it!

I’ll definitely be returning to Zimzala with my husband and highly recommend it for the coastal Meditteranean food, ambience, and proximity to the beach where you can enjoy a walk aprés dining and revel in the beauty of beach life. Check out their menus here.

Recently, I posted a recipe for Chicken and Sausage Jambalaya in honor of New Orleans and Fat Tuesday.  What exactly  is Fat Tuesday all about?

Roman Catholics around the world celebrate Carnival, which comes from the Latin phrase “the removal of meat”,  and is the three day period preceding the beginning of Lent on Ash Wednesday.  The Tuesday before Ash Wednesday is Shrove Tuesday and is more popularly known by the French term Mardi Gras, meaning “Fat Tuesday”, because it is the last day of excess before the fasting traditions of Lent.

Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or giving money to charities. Read more about the season of Lent here.  Fish on Friday became a tradition because those of  Catholic faith abstain from eating meat on Ash Wednesday and every Friday during Lent. Exceptions to the rules of abstinence are made (by the bishop) – especially, if  St. Patrick’s Day falls on a Friday - for real

So here’s to Fish on Friday, or any day of the week.  This fish preparation is embarrassingly easy, no-recipe delicious – I think we can all appreciate that!

Halibut with Lemon and Capers

2 fresh halibut steaks, 8 oz. each

prepared seafood spice rub

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 teaspoon capers

Serves 2

Preheat broiler.

Brush halibut with canola oil, sprinkle with spice mix such as lemon pepper or Lawry’s Seafood Rub, broil for 5-8 minutes (depending on thickness) until fish is opaque. Melt the butter, add lemon juice and teaspoon of capers. Drizzle fillets with a little lemon butter sauce half way through to produce wonderfully moist fish with a golden brown crust. Spoon remaining lemon caper sauce over fish and serve immediately.

Shown here with roasted fresh asparagus.

Enjoy

Even though there’s years of research and information published about how unhealthy the typical American diet is, I feel as if the increased publicity of Food, Inc. and Michael Pollan’s books are reaching mainstream America and more families are taking action: eating more fruits and vegetables, less meat, closer to the source, etc.

I’ve been experimenting with cooking more meatless, vegetarian and vegan dishes and I have to say that, since my family are cheese lovers, cooking vegan is a challenge. But I’m determined to find recipes that even the most hardcore meat eater, *ahem*  like my husband, The Don, will actually enjoy without sending any quizzical looks my way!  (I don’t lie to my family, but I’ve found that full disclosure isn’t necessary either.)  The crumbled tofu mixture was flavorful and savory with the same texture as traditional ricotta – these shells passed with flying colors!

Baked Stuffed Shells

(Adapted from Clean Food, by Terry Walters**)

8 ounces large pasta shells

2 tablespoons extra virgin olive oil

2 large garlic cloves, minced

1 large onion, chopped

¼ cup mirin*, or sherry

1 t. dried basil

2 tablespoons Italian parsley, chopped

1 pkg. (14-16 ounces) fresh firm tofu (not silken)

1 bunch kale or collard greens, cut into strips

sea salt and freshly ground pepper

28 ounce can organic tomato sauce

1 cup grated soy or rice mozzarella

Cook shells according to instructions. Remove with a slotted spoon, reserving the cooking water. Add the chopped collard greens to water and blanch for 3 minutes. Remove with a slotted spoon to a colander. Drain, using fingers to press down to remove excess liquid. Transfer to a cutting board and chop.

Filling:

Heat olive oil In a large skillet over medium heat, sauté onions for 2 minutes, add garlic and cook for another 2 minutes, stirring. Add mirin, basil and parsley. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into skillet, mix with other ingredients and cook for 5 minutes.

Stir in collard greens and season with salt and pepper. Remove from heat and allow to cool enough to handle.

Preheat oven to 400 degrees F.

Assembling:

Stuff shells with filling and place in a 9×12 inch baking dish sprayed with oil. Cover stuffed shells with half of the tomato sauce and sprinkle with cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven and let stand for 5 minutes before serving. Heat the remaining tomato sauce for the table or spoon on plates and place shells on top to serve.

Serves 4-6

Enjoy

*Mirin is Japanese rice cooking wine and can be found at Asian markets or the Asian section of some supermarkets.

** I highly recommend Clean Food – one of the 10 Best Cookbooks of 2009. “Clean Food is a gateway book for the vegan lifestyle, not a hard sell. Who knows, it may end up on your kitchen shelf right next to your copy of The Meat Bible.” It’s available at the TM Store, as well as Gourmet Today, another of the top 10.

In honor of Fat Tuesday and the Mardi Gras celebrations going on in New Orleans, I decided to cook up a batch of Jambalaya.  Growing up in Arkansas (located directly above Louisiana in case you’re geographically challenged) I made my first trip to Mardi Gras during my sophomore year of college when I decided to take a “break” from academics. Naturally, my parents were not keen on this idea, but I did return and get that BA Whether for business or pleasure, a visit to the Big Easy is an experience of food, music, culture,and history like you’ve never experienced!

I’m elated to see N’Awlins rising like a phoenix from the ashes of Katrina and experiencing a “perfect storm” of  sorts with celebrations for their Super Bowl win merging into the city’s infamous Mardi Gras.  I’m sure I’m not the only person wishing they could be part of the amazing energy blessing this historical city.  For a peek inside, visit Chef Ryan Boudreaux’s website where you’ll find all kinds of interesting info about the food and music of Mardi Gras and other New Orleans history, traditions, and landmarks.

Louisiana is known for foods with intriguing names such as jambalaya, gumbo, and étoufée.  The origin of  word jambalaya is most commonly thought to come from the French word  for ham, jambon, and the West African word for rice, ya, joined together with the French contraction “a la” (meaning in the style of).

There are two kinds of jambalaya: Creole Jambalaya and Cajun Jambalaya. Creole Jambalaya originated in the European sector of the French Quarter and includes tomatoes.  It was an attempt by Spanish settlers to recreate their beloved paella using tomatoes as a substitute for the saffron which was not readily available in the New World. Cajun Jambalaya originates from the low, lying rural swamp areas of Louisiana and is known as “Brown Jambalaya” in New Orleans – tomatoes are not used in Cajun Jambalaya. You can read more about the origins of Jambalaya here.

Buy organic ingredients whenever you can and chicken that is labeled “raised without antibiotics and not fed animal by-products” such as this brand called “Smart Chicken”. This recipe includes the “trinity” of onions, green bell peppers, and celery.

Chicken and Sausage Jambalaya

3 lbs. chicken breast halves and thighs (with skin and bones)

2 T. canola oil

1 lb. andouille* or other spicy smoked sausage, cut crosswise into ¼” slices

1 onion, chopped

1 green pepper, cored and chopped

2 celery ribs, chopped

3 large garlic cloves, finely chopped

4 c. organic chicken stock or broth, divided use

1 (14-16 ounces) can organic diced tomatoes

¼ t. cayenne pepper

1 ½ c. long grain rice, rinsed and drained well**

1 c. thinly sliced scallions, green part only

*Andouille sausage can be found in most markets. It has a unique smoky, spicy flavor. ** I prefer brown rice, but white long grain is traditionally used.

Pat chicken dry and season with salt. Trim excess fat if desired. Heat 2 T. oil in large cast iron skillet* or dutch oven over med-high heat. Brown chicken in batches, without crowding, turning once, approx. 6 to 8 minutes total. Transfer to a bowl as browned.

Pour off all but 1 tablespoon fat from skillet. Cook onions, green pepper, and celery over medium heat, stirring occasionally, until onions are soft and golden, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Add 1 cup stock, cook, stirring, 1 minute.

Add chicken, stir in remaining 3 cups stock, rice, tomatoes, and cayenne. Bring to a boil, cover and simmer until chicken is tender, about 30 – 35 minutes.

*A skillet may not be large enough to add the remaining broth and cook the rice with the other ingredients. If so, cook the rice on the side – still yummy!

Serve with crusty bread to sop up all the delicious juices.

Enjoy

I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures.  Here’s my riff on the Scallops with Leek Confit from the underground dinner that I wrote about last week.

Chef Amy’s pan-seared scallops were served on top of  a delicate Leek Confit (Confit is a French word that is best translated as preserving. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors. You can read the complete definition of confit here.)

The leeks in my dish became a bit more carmelized, so have a more assertive flavor. After searing the scallops I deglazed the pan with some white wine for a light sauce.

Scallops with Carmelized Leeks and Arugula

½ lb. fresh or frozen-defrosted scallops

2 leeks, white and light green parts cut crosswise into ¼” strips

3 T. butter, divided use

1 T. canola oil

½ c. dry white wine

1 t. Wondra gravy flour

1 c. prewashed arugula

Heat 1 tablespoon butter and canola oil over med heat, add leeks, cook until lightly browned. Remove from pan.

Add 1 tablespoon butter to the pan. Place scallops in the pan and cook until golden brown, turn to brown other side – about 2 minutes per side for medium size scallops. Remove scallops to a plate, tent with tin foil to keep warm. Add 1 tablespoon butter to pan juices, pour in ½ cup white wine, stir to blend and sprinkle with a little gravy flour to thicken a bit.

Place scallops on bed of arugula, drizzle with pan sauce.

Serves 2.

Enjoy

Don’t feel bad, I didn’t really know what an underground dinner was either; but whatever it was, the name was intriguing, it sounded exciting, and count me IN.

My invitation to the underground dinner was most graciously extended by Toni Purry, founder and CEO of Purry Communications, who I met at  the Hyatt Regency Resort and Spa event for the bloggers at OC Family magazine.  You can read about our evening of pampering at the spa here. But right now, I need to tell you about my foodie adventure and magical evening in Van Nuys. Say what???

Yes, even though the address for the underground dinner location (disclosed only days before the event) said North Hollywood, a few guests that I talked with referred to the area as Van Nuys.  I won’t bother to bemoan the travails of driving to Van Nuys from Orange County on a Saturday night before Valentine’s Day.  These underground dinners are never at a traditional restaurant, how boring would that be… And it is by Invitation Only.

The evening was billed as “La Nuit á Paris” and, with this name, promised to transport us to the banks of the River Seine and the romance of the City of Lights.

Chef Amy Jurist and her amazing staff are the orchestrators of these bi-monthly dining experiences which she likes to think of as “food raves”.

Chef Amy’s career path to becoming a personal chef, caterer, and host/chef of Amy’s Underground Decadent Dinner Parties is a bit like Robert Frost’s road not taken . Her journey has included being a successful entertainment marketing executive,  a reality star, as well as a photographer, a food product developer, and creator of fine artisanal chocolates!  Read more about Amy and reviews of her other decadent dinners at Amy’s Culinary Adventures.  While you’re there check out the mouth-watering menus from past dinners:  Cheese Please, Mingle in the Mediterranean, One Night in Italy, The Mushroom Experience, and The Bacon Affair.

Our evening in Paris began with Michel Olivier 2007 Cremant de Limoux Blanc de Blanc champagne and a selection of  three amuse bouches:   brie with truffle honey, foie gras mousse, and tiny crepes filled with ham, gruyere, and mushrooms.

At the ringing of the dinner bell, guests were seated and Toni Purry introduced Chef Amy along with a little back story on Amy’s Culinary Adventures.  Amy’s breezy style put everyone at ease and we  were treated to her self-deprecating and amusingly irreverent sense of humor with each course.

Scallops with Leek Confit and Balsamic Syrup

Delicate and sublime, this dish was my favorite of the evening.

French Onion Soup with Gruyére Crostini

What distinguished this French Onion soup from all others was her method of straining the onions from the soup, leaving a lovely onion broth, much more sophisticated and easier to spoon gracefully from bowl to lips.

Braised Short Ribs with Cabernet & Port

Served with garlic mashed potatoes and topped with shaved brussel sprouts and paired beautifully with a Château Mas Neuf Costières de Nîmes Tradition Rouge 2008.

Pear Almond Tarte Tartin

I was ecstatic that the dessert was not chocolate! Not that I don’t love chocolate, but apple tarte tartin is a classic french dessert, and served with lavender vanilla bean ice cream, it was sheer bliss!

Thrilled to share a a table with Toni Purry and VIP guest, Sophie Gayot, daughter of Andre Gayot,  founder of the Gayot restaurant rating system and renowned for their reviews and recommendations of the world’s finest restaurants and the Gayot travel guide series.

Nancy Friedman chatting with Chef Amy

Truly an evening to remember, Chef Amy made a point of crediting her devoted friends and expert staff for keeping her motivated personally and creatively: Jonathon Fong for the floral decor, Adam Zuckert for wine selections, Tad Weyland for his culinary creativity, Jennifer Doland for keeping her on track and on time, Toni Purry and Jackie Reaume from Purry Communications for getting the word out, and even her childhood French nanny, Diane Marquis-Sebie for her friendship and translation services.

The last few days we’ve had a little taste of summer, a welcome respite from “Storm Watch 2010″ and news of the deep freeze blanketing the rest of the country.  Walking my little Corgi in the neighborhood, the scent of grilling caused me to yearn for some good ole southern style pulled pork.

Pulled Pork Sandwiches

This recipe utilizes the under-appreciated crock pot in place of standing over a hot, smoky grill for hours. Naturally, the slow-cooked grill or smoker method is more authentic and you’re welcome to do that if you have the time to tend  the grill.

2-3 lb. pork shoulder country style ribs or pork shoulder roast

Your favorite prepared BBQ sauce

Burger buns of your choice

Begin the day before. If you use a roast, cut it in half lengthwise (so its half the thickness). Brown ribs or roast on all sides in a dutch oven or large skillet coated with olive oil. Cook for 6-8 hours on Low in a crock pot. No need to add liquid – after a few hours the meat will be submerged in its own juices and fat. Refrigerate overnight – the main reason for doing this is to solidify the juices so you can remove the fat.  The next day, use a spoon to remove the solid white fat layer on top, retaining the semi-solid gelatinous meat juices.

Transfer the meat to a cutting board and shred or “pull apart” using a meat fork and your fingers. (This is why its called pulled pork.) Slather the meat with BBQ sauce and return to the crock pot to cook for another 5-6 hours on Low. If you notice that the meat is getting too browned, turn the heat down to the Serve setting.

Toast buns and serve with a spoonful of cole slaw on top (southern style) or on the side.  Cole slaw adds the perfect creamy, cool, crunchy complement to robust, spicy BBQ pulled pork.

Enjoy

Just as there are all kinds of BBQ: sweet, spicy, vinegary, with dry rub, without, there are variations in cole slaw.  A lot of people would probably like cole slaw better if they would prepare the dressing to their liking rather than purchasing sugary and mayo-laden supermarket cole slaw. We like ours crunchy (so prepare only  about 30 minutes before serving) and lightly dressed.  With a package of prepared tri-color slaw, it only takes a few minutes. Here’s how I do it:

Cole Slaw

2-3 T. low cal mayo

¼ c. milk

1 t. Dijon mustard

½ t. cayenne

½ t. sugar

Whisk ingredients in a glass bowl. Use ½ bag prepared cabbage & carrot cole slaw mix and blend well. Serves 4.