PICKLED WHAT?

Persimmons!  I have some Fuyo persimmons from my Burmese friend Sunda.  She usually cuts them into cubes and serves them raw as a dessert.  They're sweet and delicious unlike the Hachiya persimmon that has so many tannins, it is hard to swallow if not completely ripe.  I once found a tree full of small persimmons on Solomon's Island in Maryland beside a pond. I ventured to try them, and they were so sweet and succulent, I ate them like grapes! The Fuyo, on the other hand, is very hard when ripe, is smaller and can be eaten raw with good results.

 I happened to see a FB post from another friend, Fariba, who said she had pickled some, so I asked her how she did it.  Like me, she's an intrepid experimenter, so she said she just cuts them up, adds white vinegar and lots of herbs and spices (many Iranian), jars them up and lets them sit for 6-8 months depending if you like them soft or crunchy.  I looked around for other recipes and saw that you can eat them within a week too. So, this is what I did.

ON THE CUTTING BOARD:



Fuyo persimmons, apple cider vinegar, water, black mustard seed, tricolor peppercorns, sugar, cinnamon stick.

STEP ONE:






Peel and chop the persimmons into cubes. I used three in this recipe.

STEP TWO:



Place 1/2 cup vinegar, 1/4 cup water, 2 T. sugar in a saucepan and heat until sugar dissolves.  Let cool. Put persimmons in a clean jar, add the liquid along with a small cinnamon stick,  1/4 tsp. black mustard seeds and 1/4 tsp. peppercorns.

STEP THREE:





Store the jar in the refrigerator for a week and then enjoy!

I prepared this concoction last week and tasted them today.  They were really good and soft the way I wanted them. I might use a little less vinegar next time.  The contrast between sour and sweet was almost perfect but not quite. The beauty of this recipe is the freedom to explore with different flavors.  I might add some herbs next time, maybe some ginger.  Feel free to experiment.  These pickled persimmons go well with cheese, pork, fish and probably a charcuterie plate.  I'll try that next!

ALLA VOSTRA SALUTE!

Have You Ever Cooked Radishes?

Radishes are usually eaten raw, at least that's the way I always ate them. Then I came across a recipe in Lydia Matticchi's Italian-American Kitchen that featured cooked radishes and I've frequently cooked them ever since. They are delicious when cooked, and you can cook the nutritious greens too!

One of the troubles with going nuts at a farmers market on the weekend is using everything before it goes bad.  I had a riot of vegetables that needed to be cooked and eaten, so this week's vegetarian meal shows the outcome.  When I cook vegetable-only meals, I like to find new ways to flavor them. I came up with sage, fennel seed and rosemary to bring some punch to the dish. The egg on the cutting board ended up going back in the fridge.

ON THE CUTTING BOARD:



Whole-grain quinoa, miso, cabbage, potatoes, asparagus, garlic, onion, carrots, cherry tomatoes, radishes, egg, parmesan cheese, parsley, avocado, spinach, lemon

Other pertinent characters: dried sage, dried basil, fresh rosemary, dried oregano, paprika, fennel seed, seasalt, crushed red pepper, fresh ground black peppercorns

STEP ONE:



Cook 1 cup of quinoa in 2 cups of miso. One cup of quinoa will feed two people, so adjust accordingly.  I use whole-grain quinoa since I think the more common variety is bland. The whole-grain imparts a bit of a nutty flavor.  Make an extra cup of miso and set aside to add to the dish later.

STEP TWO:





Cut the potatoes in rounds and cut in half. Chop the onions and garlic.  Heat 1 T. of oil (I used canola) and add the potatoes. Allow to cook on medium heat for about 4 minutes, turning when golden on one side and then add the onions and garlic. Add 1 T. dried sage, 1 tsp. dried basil, 1 tsp. fennel seed, 1/2 tsp. seasalt, 1/4 tsp. crushed red pepper (or to taste), 1/2 tsp. paprika. Stir. You may need to add more oil. Stay attentive and allow to cook for a few more minutes.

STEP THREE:



Cut radishes in half and add to the skillet. Cook for about 4 minutes on low heat.

STEP FOUR:



Chop the carrots and add to the skillet. Cook for about 5 minutes on low heat.  Add the one cup of reserved miso and stir.

STEP FIVE:



Add chopped cabbage, asparagus, tomatoes and one-quarter sprig of rosemary leaves, chopped.  Cook on medium heat for about 4-5 minutes. Believe it or not, it's the same cabbage from weeks ago! It wasn't an uninvited guest, but it appears to want to stick around forever.

STEP SIX:



Throw in the spinach and cook for another minute.

STEP SEVEN:





Arrange on a platter, squeeze fresh lemon juice on top, generously douse with freshly ground pepper and if you're vegan, you're good to go.  If not, and you choose to, grate some parmesan (or any cheese you like) on top.  Garnish with parsley. I used the avocado in a spinach salad.

Miso is a complete protein (all 9 amino acids), so it's a good choice for vegans and vegetarians. It's good for everyone!  It has vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. It's also high in dietary fiber.

ALLA VOSTRA SALUTE!

A Peek in the Fridge Screams Scallions!

In my quest to use everything perishable I have on hand to prepare weekly meals, I spotted a whole lot of scallions in one of the drawers in my fridge. My Persian husband had bought several bunches for a khoresh (stew) and as usual, bought enough to feed a dozen people just in case we had unexpected guests. The khoresh fed four (with yummy leftovers) and no unexpected guests arrived.  So here we were with these beautiful onions that needed some attention, and I decided to use them in a quinoa dish to go with the Wild Alaskan salmon and sea scallops I was going to prepare for the evening meal.  My aim is to make easy, delicious meals and cut down on food waste in the process.

Today's Menu: Wild Alaskan salmon with sea scallops, quinoa, sautéed mushrooms and green beans, eggplant and tomato ratatouille.

ON THE CUTTING BOARD:

Salmon, sea scallops, heritage tomatoes, Japanese eggplant, mushrooms, green beans, quinoa, vegetable broth, shredded cauliflower, Italian bread crumbs, olive oil, garlic, sea salt, pepper, saffron

STEP ONE:



Heat about a T. of oil in a heavy skillet and add chopped scallions when the oil is hot.  Allow to cook until the scallions are soft and start to brown. Add a pinch of sea salt.

STEP TWO:



Place a couple cups of the shredded cauliflower over the scallions and press with a spoon to cover.  Sprinkle a little water in the skillet to generate some steam and let cook for about 10 minutes.  Set aside.

STEP THREE:



Cook the quinoa in vegetable or chicken broth.  Grind a 1/2 tsp. of saffron threads to powder and add a T. of hot water. Pour onto the quinoa, mix in the cauliflower/scallion mixture and set aside.



I want to give a shoutout to my friend, Marilyn Olsen, who brought this mortar and pestle to me from Montana. I love it!

STEP FOUR:



Cut the eggplant and tomatoes in disks and chunks. Throw some fresh garlic in a pan with the eggplant and tomatoes. Sprinkle some Italian breadcrumbs on top once the tomatoes start to soften. Add a pinch or two of sea salt and a generous grind of pepper.  Cook until vegetables are soft.

STEP FIVE:



Season the salmon with 1/4 tsp. ground coriander, 1/8 tsp. cumin and fresh garlic tucked into the fish. Sauté in a skillet over medium heat for about 8 minutes, four minutes on each side or until fish flakes easily.  Sauté the scallops over high heat in 2 T. of butter until they are well browned.  Shouldn't take but a couple of minutes on each side.

While seafood is cooking, sauté the mushrooms and green beans in garlic and butter.

STEP SIX:



Arrange the quinoa on a platter. Place the fish and scallops on top and place the vegetables in an attractive configuration around the seafood.  Serve and enjoy!

This meal is quick and delicious. It has butter in it, but I would still say that it is also very nutritious and easy on the waistline!

ALLA VOSTRA SALUTE!

Salvatore D'Avola's Delectable Tomato Sauce

My grandfather, Salvatore D'Avola, emigrated to the U.S. from Sicily. He changed his name  to Joseph Coti and settled in Brooklyn, New York.  I only met him once when I was in my 20s. When I asked him where we came from, he tipped his hat and exclaimed: "we're from Sicily honey!" Even though I never saw him again, he did leave his tomato sauce recipe behind, and this gem is the focus of today's blog.

The Menu: Stuffed Shells, roasted Sun Chokes, Salad

ON THE CUTTING BOARD:



Certified San Marzano tomatoes, tomato paste, 2 anchovies, 1 and a quarter cup of red wine, olive oil, fresh parsley, fresh basil, mint, 1 cup water, lots of chopped garlic (8 cloves), an onion, a small slice of hot pepper finely chopped, green pepper, sea salt, sugar, dried oregano, dried mint, pasta

STEP ONE:


















Heat a T. of olive oil in a heavy pot.  Add the anchovies and allow them to melt into the oil. Add 2T. of tomato paste to the oil and stir. Allow to cook for a minute or two. Add the onion and a couple of minute later, add the garlic and chopped pepper.  Let cook until soft.

STEP TWO:



Process the San Marzano tomatoes in a food processor and add to the pot. Pour in the water and wine. It's important to get the ones that are certified from Italy, not the ones that say "San Marzano style." The certified tomatoes are expensive but worth it.

Sprinkle in 1.5 tsp. of oregano and a tsp. of mint and stir. Add a tsp. of sea salt (or to taste) and a tsp. of sugar (to cut the acidity in the tomatoes).  Set the fire on low and cook, covered, for about three hours. Toss in a generous handful of fresh basil in the last half hour.  Can also grate in some parmesan-reggianno cheese.

STEP THREE:



While sauce is cooking, grate three cheeses: parmesan-reggianno, fontina and mozzarella.  Put water on to boil for jumbo shell pasta.

STEP FOUR:






Remove the chicken sausage from its casing, chop and fry up in a skillet. Add about 3T of the three cheeses and a generous amount of parsley.  Mix and set aside to cool.  Lightly steam a bunch of spinach and let cool.  Cook the shells until they are barely al dente, drain and let cool.

An easy way to chop parley is to place it in a measuring cup and use scissors. Storing it in a jar in the fridge will keep it fresh for about 3 weeks.  If I had had black olives on hand, I would have added some here along with some sundried tomatoes.





STEP FIVE:



Chop the spinach and add to the chicken mixture.  Spoon into the jumbo shells when they're cool enough to handle and place into a casserole dish. Spoon some of the tomato sauce on the bottom of the dish first.  Layer the shells and then cover with tomato sauce.  Add more grated cheese on top along with some fresh basil leaves.  Cover with foil and bake in a 350 degree oven for about 40 minutes.

STEP SIX:



Steam sun chokes for about 10 minutes. Drizzle olive oil on the sun chokes and roast in a 400 degree oven for 10 minutes. Finish in a pan on the stove with a T. of butter.  Toss in a dash of sea salt and freshly ground pepper. Can add some lime zest if you have some.

STEP SEVEN:



Make a salad with spinach, avocado and sprouts.  Dress with olive oil, vinegar (I used sherry), a pinch of sea salt and a few grinds of peppercorns.

STEP EIGHT:



ALLA VOSTRA SALUTE!

Note: This blog was created to bring awareness to food waste and to challenge myself to use what I have on hand to make delicious meals. The idea is to use all the food in your fridge without going to the market unless it is to buy eggs, meat, fish or poultry to complete a meal.  Today's recipe comes from a full kitchen since I visited a farmers market today to stock up for the week.