Chef George Sarris at Pepper Place Market

I'm a little late posting this and, unfortunately, I was late to hear guest chef George Sarris of the Fish Market speak last Saturday at Pepper Place Market. I was busy buying cucumbers and checking out the tomatoes, peaches, squash, and other vegetables. The Chilton County peaches smelled amazing, but the tomatoes needed more time. I did not go near the Pie Lab for obvious reasons (my thighs).

Each Saturday at 9 a.m. in the summer, a local chef graciously shares his/her time to educate the audience on preparing a few of their specialty dishes. Taste-testing is involved and anxiously awaited. The dishes prepared by Mr. Sarris were listed as a Greek vegetable omelet, a crawfish omelet, a Greek-style ratatouille, and a Greek salad with potatoes and tomatoes.

Next Saturday, June 4th, the Pepper Place Market theme is listed as Celebrating Cancer Survivorship Day with musical performances by Fiddlin' in the Parlor and Horses, As Is. Cooking Demonstration will be by Chef Antony Osborne of Culinard. Sounds like a great morning!

The Pepper Place Market is located at:
2829 2nd Avenue South
Birmingham, Alabama 35233.

News from Meatless Monday

Click here

I received the following email from the Meatless Monday team. Let's help spread awareness of Meatless Monday to the other 50%. Who's with me?!

I'm sure you are all wondering what the big Meatless Monday News is. Well, we’re thrilled to share the results of the recent Meatless Monday online tracking study conducted by FGI Research. As of May 23rd, awareness of Meatless Monday in the US has reached 50.22%, up from 30% just 6 months ago! This is astonishing given that the campaign has no paid media or even pro bono advertising typical of public service campaigns. This jump in awareness is a direct result of bloggers like you helping spread the Meatless Monday movement. From everyone here at Meatless Monday, thank you for everything you have done to help spread the movement.

So Meatless Monday has reached 50% national awareness. What’s next? Well, it’s time to go get the other half! And that’s where you come in. We encourage you to reach out to your friends, family, neighbors, classmates, gym buddies, whomever and tell them about Meatless Monday. To help we've built a simple Facebook app to allow people to invite others to join the movement. We would be forever grateful if you would link to it on your blog using the attached graphic and the link:

http://bit.ly/MM_50

Thank you so much for all your hard work. Please let me know if you have any questions.

Let's go get the other half!

-Lee

Lee Rubenstein

Associate Creative Director

Meatless Monday

Ham Rolls

My niece and her husband have raised three healthy and fit young women. When she was pregnant with her first daughter, I gave her a book called Child of Mine: Feeding With Love and Good Sense by Ellyn Satter. Satter was, and still is, well-known and respected in the nutrition community. My niece still makes reference to the good advice she got and still uses from this book. My niece and her husband provide good examples that healthy food is for nourishment and physical activity is a necessity.

One of the girls' favorites is this twist on ham sandwiches. Substituting low fat sour cream for mayonnaise and adding a spicy salsa makes for a refreshing change in one's lunch. One can dress it up in a colorful dish and serve as an appetizer for any party, as seen here.

Ham Rolls
Recipe provided by Lori Hendricks

Ingredients
Flour tortillas
Deli ham, thinly sliced
Sour cream, low fat
Tomato salsa, spiciness as preferred

Directions
In bowl, mix low fat sour cream and salsa. Top flour tortillas with deli ham. Cover ham with the sour cream and salsa mix. Roll. Cut in thirds or leave whole.

First Annual Salsa Showdown Winners

Chuy's, a Tex-Mex chain restaurant from Austin, Texas and located at The Summit, won big in three categories:
1. Best Salsa
2. Best Guacamole
3. Best Queso

Rojo, a Highland Avenue Latin/American restaurant favorite once frequented by Bob Dylan and mentioned by Dylan in his radio show, won best specialty dip together with Barron's Original Salsa, a private label.

Proceeds benefited the Sidewalk Moving Picture Festival.

Congratulations!

My Three-Can Soup

Three things make me happy when I return home from a holiday: seeing my two cats; a clean apartment; and, an empty refrigerator. Returning after one trip to a dead refrigerator taught me a huge lesson, including how it is almost impossible to identify a head of lettuce after a few days without refrigeration.

Yet, I was without a car and unable to get to a restaurant, so I needed to find something to eat for dinner, thus my three-can soup invention. Earlier in the day, I had seen a soup recipe combining southern and northern Italian ingredients that had taken hours to prepare. I decided to try my hand at an easier version. It turned out great! In fact, I enjoyed it for lunch the next day as well. The key ingredients that took this canned soup idea to the next level were the apple cider vinegar and the Louisiana hot sauce.

My Three-Can Soup
Yield: 2-4 servings

Ingredients:
1 can (14.5 oz) diced tomatoes
1 can (15.5 oz) cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) specially seasoned collard greens. drained
1 cup chicken stock
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp apple cider vinegar
4-6 shakes Louisiana hot sauce, or to taste
Garnish: Parmigiano-Reggiano, grated, if desired

Directions:
1. Over medium-high heat, add diced tomatoes, cannellini beans, collard greens, and chicken stock.
2. Season with onion powder, garlic powder, apple cider vinegar, and hot sauce.
3. Heat through. Taste for seasoning, and adjust accordingly.
4. Garnish. Serve.

I did not take time to chop onion and garlic so I used onion powder and garlic powder. The flavor was satisfactory for me, but others might want to take that extra time to finely chop 1/4 cup chopped yellow onion and 1 clove garlic to cook in 1 Tbsp olive oil and add for a fresher taste.

Birmingham's First Salsa Showdown

This Saturday, May 28th, Birmingham will entertain their first Salsa Showdown at Pepper Place from 2 p.m. to 6 p.m.  Salsa, queso, guacamole and specialty dips will be judged. Among other events will be cooking demonstrations. Tickets $10 in advance and $15 the day of the event. The money will go to support the Sidewalk Moving Picture Festival, our local independent film festival.

Participating Restaurants:
Cantina
Chuy's
La Brisa
LaCocina
La Paz
Rojo
Salsarita's
Sabor Latino
Sol y Luna
Little Donkey

Come out to the Pepper Place farmer's market Saturday morning and then stay for Birmingham's first Salsa Showdown in the afternoon! Pepper Place is at 2829 Second Avenue.

Orange Marmalade

I only have two comments: 1) I can't believe I actually could did this, and 2) I am so happy I did.

 

Step One

Step Two

Step Three

 Step Four

Breakfast

Anna's Orange Marmalade

Recipe, Barefoot Contessa at Home

Yield: 3-4 pints

Ingredients

• 4 large seedless oranges
• 2 lemons
• 8 cups sugar

Directions

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Savory Cookies: Blue Cheese and Walnuts

If you only glance at this picture you might think Pecan Sandies, right? Bite into this cookie and your taste buds immediately send different signals - salty and savory. What started out as a cracker recipe, turned into a cookie, yet I really think this is a three-fold recipe depending on size and need: cracker, cookie, or even biscuit. On the plus side, these are not the type of cookies where you would want to eat them all at once (admit it, we've all been there). These are best when served as hors d'oeuvre with cocktails.

Since I mentioned cocktails, you must know this is a Barefoot Contessa recipe. Guilty. Original recipe is listed below. For just me, I cut the recipe in half, performed what I consider a 'rough chop' on the walnuts, and cut them a bit larger. As I said, I think this works as cracker, cookie, or biscuit. In other words, mine did not look like the BC's, but I'm pretty sure they tasted just as good!

Blue Cheese and Walnut Crackers
Original recipe, Ina Garten, 2008

Ingredients
¼ pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1½ cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
½ cup walnuts, roughly chopped

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it’s in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees. Cut the log 3/8ths inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Pork Chops with Cherry Sauce

I love pork chops but, let's face it, they can get boring fast. This is an old favorite from when I first started watching Rachael Ray and thought, hey!, I think I can do that. I adapted her recipe, which called for brandy. I have nothing against brandy, but I am not setting fire to anything intentionally at this point in my learning process. I'm sure the Fire Department thanks me.

The cherries really dress up this entree. Plus, they are a true complement to the pork. Add a green salad or other green vegetable and a pasta or couscous and you have yourself a meal.

Pork Chops with Cherry Sauce
Adapted recipe, Rachael Ray (original, if you dare)

Ingredients:
1 (15-ounce) can whole black pitted cherries in natural juices, drained (I used frozen dark cherries, thawed.)
4 large boneless center-cut pork chops, 1 1/2 inches thick
Salt and pepper
Olive oil
1 large shallot, finely chopped

2 tablespoons butter, cut into pieces
3 tablespoons fresh mint leaves, finely chopped (optional, but adds great fresh flavor)

Directions:
1) Preheat oven to 375 degrees F.

2) Heat skilled over medium to high heat. Brush chops with olive oil and season liberally with salt and freshly ground black pepper. Place chops in skillet and sear meat on both sides to caramelize, about 1-2 minutes on each side. Place loose tin foil ten over the pan and transfer chops to oven for 7-8 minutes to finish cooking.

3) Remove chops from oven, place on dinner plate, and cover with foil to keep warm.

4) Place previously used skillet over medium heat with another tablespoon over olive oil. Add shallots and saute 1-2 minutes. Add cherries and warm through. Allow to cook and reduce. Add butter to thicken and make the sauce richer. Sprinkle with optional chopped fresh mint leaves.

5) Spoon cherry sauce over chops. Serve.

Chocolate Hazelnut Stuffed French Toast

I don't usually like something so sweet for breakfast but... who am I to blow against the wind?  If I added the recommended maple syrup and/or powdered sugar as suggested in the recipe I would be in total sugar shock. Isn't this a nice change, though? Wouldn't you love to surprise someone special with this treat?

The Nutella chocolate hazelnut spread is made with cocoa and skim milk but there is palm oil in it (a saturated fat) so there's that to spoil the fun. A two tablespoon serving equals 100 calories, which is the same as peanut butter.

Chocolate Hazelnut Stuffed French Toast
Recipe courtesy Claire Robinson, 2010

Ingredients

• 4 large eggs, lightly beaten
• 1 cup whole milk
• Pinch of salt
• 3 tablespoons butter
• 8 (1/2-inch) thick slices brioche or challah bread
• 8 tablespoons chocolate hazelnut spread, divided
• Grade B maple syrup or powdered sugar, for serving

Directions

In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar.

Garnish: Sliced bananas, sliced strawberries, maple syrup, powdered sugar

Cantina: Frijoles De La Olla

It is no secret I am a big fan of iCantina in Birmingham, Highway 119, and now Patton Creek. Saturday's meal, though, was the best I've eaten there in awhile. I ordered the special: Tacos Carnitas with Pineapple Salsa and, as written on menu, fruol de la olla. When I searched for a recipe, I could only find frijoles de la olla or pot beans. Let me just say this was delicious and perfect for the unseasonably cool weather. In one word: delicious!

I found this recipe at Food Network for Mexican Bean Stew or Frijoles De La Olla. What I don't see in this particular recipe ham and/or bacon. Here in the south we need some pig, don't we?
Recipe courtesy Marcela Valladolid

Ingredients:

• 3 cups dried pinto beans
• 4 garlic cloves, peeled and mashed
• 1/4 large onion
• 2 bay leaves
• Salt and freshly ground black pepper
• Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Directions:

Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.

Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Notes:
Beans can be prepared five days ahead. Cool, cover and refrigerate. Bring to a boil before serving.

Alabama Bloggers Bake Sale

Alabama food bloggers threw their spatulas into the mixing bowl and will be participating in the National Blogger Bake Sale Initiative. Alison Lewis of Ingredients, Inc. and Jason Horn of The Messy Epicure will be hosting.

The Birmingham Food Blogger Bake Sale will be Saturday, May 14, from 10 a.m. to 3 p.m. in Homewood on the corner of 18th and 29th. Proceeds will go to Habitat for Humanity.

I don't bake, but I plan to go by to say hello. I can't wait to see what has been baking in the kitchens of our Birmingham food bloggers. I know it will be amazing!

Green Salad with Seared Steak

Someone tweeted recently that his wife said she liked her steak walked through a warm room. I agree! I like a rare steak, too... as you can see. Some of you may think this is a waste of a good ribeye steak when a flank or skirt steak might do. I disagree. When I eat a salad at home it is usually because I am short on time and I want something that tastes good and is super fast.

When that happens, here is what I do:

Ribeye Steak


Ingredients:
6-8 ounce ribeye steak
Olive oil
Salt
Freshly ground black pepper

Directions:
I generally do not rinse my steak from the butcher, but if you do be sure to pat it dry after rinsing. Preheat oven to 400-degrees. Place a small skillet on the stove and turn to high. Drizzle steak with olive oil the salt and pepper liberally on both sides. Place steak in hot skillet to sear for two minutes on each side. Place seared steak in oven for 8-10 minutes, depending on your preference. (The steak above was only in for five minutes.) Remove and cover with aluminum foil for 10 minutes. Slice.

Salad
Mixed Spring Greens, in bag and triple-washed
Vine ripe tomato, sliced

Salad Dressing - Balsamic Vinaigrette 

Ingredients

• 1/4 cup good olive oil
• 11/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

Directions:
Combine vinegar, mustard, garlic, pepper, and salt. Slowly whisk in olive oil to create emulsion.

Sangrita

My favorite part of trying a new recipe is when it turns out to taste better than expected. This recipe was indeed a pleasant surprise! It has the spiciness of a Bloody Mary but the sweetness of a margarita resulting in a perfect blend. It would be a great addition to breakfast, brunch, whenever!

Sangrita
Adapted recipe, Bobby Flay
Yield: 4-6 servings (or, I'll leave that to you)

Ingredients:
32 ounces V8 juice
2 cups orange juice
1 cup Tequila (white)
1 cup fresh lime juice
1/4 cup Blue Agave sweetener
5 dashes Tabasco sauce, or to taste
2 dashes Worcestershire sauce, or to taste
Salt
Smoked Paprika

Directions:
Combine the first seven ingredients into a pitcher, stir, cover and refrigerate.In a shallow plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge and dip into the paprika-salt mixture. Put ice into a glass and pour mixture over the ice. Suggested garnish: lime slice

A Patricia Wells's Cobb Salad

Back in December, I blogged about serving a Cobb Salad for dinner. This is an adaptation of that American classic by Patricia Wells and, although it is not easy to spot in my photo, it was placed in and then removed from a round mold. Pretty fancy, huh?

There are a lot of complex flavors competing for your attention in this recipe, which one needs when eating the otherwise flavorless iceberg lettuce. I love Roquefort, but I found four ounces was really too much for even me and was way too expensive to discard without it keeping me awake at night. The yogurt dressing was a nice touch for a little added protein and creaminess. I would serve this again BUT would add less Roquefort. This was a perfect combo for a complete meal.

Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

Recipe from Salad as a Meal: Healthy Main Dish Salads for Every Season by Patricia Wells
Yield: 4 Servings

Ingredients:

Salad

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Coarse, freshly ground black pepper

Yogurt and Lemon Dressing

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest salt or fine sea salt

Preparation:

Salad

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

Yogurt and Lemon Dressing
In a small jar with a lid, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Hidden Surprise Rice Krispies® Egg Treats

Too late for this year's Easter holiday, but not too late for a summer project to bring kids into the kitchen to participate in planning and preparing these Hidden Surprise Rice Krispies® Egg Treats. In addition to activating those creative juices, this sweet treat has 180 calories per egg with only 40 calories coming from fat (source).

Photo and recipe suggestion is courtesy of my co-worker, Kristie Branton, and her children, Nic and Erin. 

They added a couple of bird nests. Good idea!

Hidden Surprise Rice Krispies® Egg Treats
Servings: 12

Ingredients:
3 Tablespoons butter or margarine
1 package (10 ounces or about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1/2 cup M&Ms® Easter colored chocolate candies
Canned frosting or decorating gel (optional)
12 plastic snap-apart 3 x 2-inch Easter eggs

Directions:
1. Clean, then coat inside of plastic eggs with cooking spray. Set aside.

2. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

3. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.

4. Using greased hands, firmly press 1/4 cup of Rice Krispies® mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.

5. Place about 6 M&M'S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.

6. Decorate with frosting and additional M&M'S® Brand Chocolate Candies (if desired). Best if served the same day. Serving size is 1 egg.

MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 through 6 above. Microwave cooking times may vary.

Notes:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.