O'Chard

HAPPY ST. PATRICK'S DAY

If you're enough lucky to be Irish....You're lucky enough.

I had such a hard time deciding what to post today.  I am married to an Irish laddie.  Michael is his name.  The O' kind of  Irish.  He likes corned beef and cabbage.  That is what we have for this day.  I am not posting that because it is so basic you really don't need a recipe.  I am doing something green instead.  Swiss Chard.

We are counting the hours to the New York City St. Patrick's Day Parade.  This year Michael's Godchild is in the parade in her high school band.  She is on the bus right now with eyes and mouth wide open.  I remember that feeling when I first went to New York.  Have fun Courtney!

Now for the green of the day.  More of you are venturing into this healthy, richly textured and colorful leafy food.  I have some version everyday.  You can eat them raw, cooked in stock for a long period of time or just steam them.  Try baked kale for something interesting.

This recipe originates from Spain, that wonderful region of the world you can smell just thinking about it.  What an exciting place to visit.  All that great Serrano ham just hanging around in all the taverns and restaurants.  A place to go visit more than once, just like New York City.

I typically have ingredients like this around.  This is quick and easy .  You could do it with other greens, but try it for the first time with the chard.  Eat it as a main dish or use as a side dish.

Sauteed Chard

2 large bunches of Swiss chard, stems removed and leaves coarsely chopped
1/4 cup olive oil
1 (1/4 inch thick) slice Serrano or other dry cured ham, diced
1/4 cup pine nuts
1/4 cup raisins, soaked in hot water to soften, about 1 hour, drained

Cook chard in a pot of boiling water for about 10 minutes.  Drain and press out water. You could cook it longer if you like it that way.

Heat olive oil in skillet over med high heat.  Add Serrano and saute a minute or two.   Add the pine nuts then the chard and raisins.  Stir.  Cook to desired texture.  Serve hot.

Try this next time you are looking to make something with greens.

When Irish eyes are smiling,
'Tis like a morn in spring.
With a lilt of Irish Laughter
You can hear the angels sing.
~Author Unknown

Fish Tacos

Tacos, tacos, tacos.  How much do we LOVE tacos.  I like beef, pork, chicken and of course fish tacos.  Let's talk fish tacos.  I did some research on the origin.

Some say it originated in Ensenada, Mexico.  I had my first fish taco there - oh the memories.  When we lived in San Diego we went to Ensenada often.  They say Rubio's Fish Taco started in 1983 and got the recipe from Ensenada.   When we lived in San Diego Rubio's Fish Taco is where we ate ours.  That was in the 80's.  How exciting is food when you can connect it to your life that way.  We make history and connections with our food everyday.  Just think - what you eat today will be tomorrows memories.  EAT SOMETHING WORTH REMEMBERING!

Since I have been making fish tacos for so long and so many ways, I thought it was a good subject.  I have used many varieties of fish.  When I do the grilled type I like Tuna or any firm ocean fish.  Otherwise just use regional fish.  Here in the Bayfield area and other parts of Wisconsin whitefish is popular.  Another Wisconsin favorite is perch.  When I can't find any fresh fish I have used frozen cod.  My pictures here feature two different fish varieties from two different taco meals.

Where ever you live, there must be a fish you can use.  Try the fish taco - you might like it. 

Fish Tacos

Any fish - grilled or Sauteed crispy.
For a thick batter use white rice flour with cumin and chili powder, salt and pepper and enough club soda to make a batter consistency then fry in oil until crispy.   Or lightly dust with white rice flour and saute.
Soft corn tortillas
Cabbage shredded
Cilantro chopped
White onions chopped
Fresh Limes
Salsa or hot sauce or both

Cook your fish whatever style you like.  Mix the cabbage, cilantro and onions together.  Heat the corn tortillas.

The way I assemble is salsa on tortilla then the fish then the cabbage mixture.  Add salsa and hot sauce and fresh lime juice.  If you can use dairy a blend of sour cream and salsa is nice. I always serve with guacamole and pico de gallo. Plenty of recipes for both of those find one you like.

Fish tacos - eat them often and you will find your favorite way.  Enjoy. 

Soup and Salad

Soup and salad, Bayfield and Hawaii, yin and yang, black and white, winter and summer.  Contrasts that create balance.  As I enjoy the beauty of winter here in Bayfield, I can't help but think of the contrast of living in Hawaii and enjoying all those great flowers. It is common this time of year to start thinking of warm places.  I guess we refer to that as cabin fever.

This post is about soup and salad.  Soup that wonderful dish we prepare when we are looking for comfort and salad that crispy side dish that can transport us to anywhere. Together they create a balance. It doesn't matter what soup or what salad, there is just something about the combination.  This combination is as extreme as the contrast of Bayfield and Hawaii.  This soup is my version of French onion soup.  The salad is a combination of greens, avocado, seaweed and seared tuna.

French Onion Soup

I omitted the bread and the cheese.  Add it if it makes you happy.  I think it is very good without. This is a good soup to prepare when you have a homemade stock for a much more intense flavor.  Really good sweet yellow onions are a must.

6 large sweet yellow onions, peeled and thinly sliced

olive oil
8 cups of beef stock
1/4 cup of sweet vermouth
salt and pepper

In a large saucepan saute the onions in olive oil over medium high heat until the onions are caramelized, about 30-40 minutes.  This is the important part of the soup.  Do not burn.   Add the stock and the sweet vermouth, cover and simmer for 30 minutes.  That's it.

So as our calendars are progressing to March, enjoy what winter is left and make your favorite soup and create a salad that reminds you of someplace in contrast to where you are.

Snacks

I thought I would do snacks today. What I call snacks.  Little morsels of beautifully colored foods you eat between meals.  I tend to eat about 5 times a day.  My three main morning, lunch and dinner with nibbles or snacks between.  Our bodies work ultimately on a variety of food choices.   Maybe if I share some of mine it will get you thinking about yours.

The sweet potato featured here is just the pulp (I cooked it in the microwave) topped with fresh ground turmeric, ginger spread (a product by Ginger People), and the pulp from juicing beets, carrots and cucumber.(bottom left)

The half eaten avocado is topped with the vegetable pulp again and I had a piece of flat bread with it.(top left)

The smoothie is coconut milk, half of a banana, and 1/2 cup of frozen blueberries.(top right)

The applesauce (in the purple dish) is topped with raw sunflower seeds that I ground into a meal.(bottom middle)

The chips and salsa are basic except the salsa is my own I can in the summer from the tomatoes in my garden.(bottom right)

So simple, so good.  We all have different needs when it comes to food choices so if these don't work for you try your own creations. Just have fun and explore.

Flat bread

 What kind of weekend did you have.  Ours here in Wisconsin was a little exciting don't you think.  Mine started off with a dog sled race in Bayfield.  How exciting was that.  One of those events I had never been to before and it was just fun.  Then add to that  the Packers winning the Super Bowl and winter is easy.

I have been experimenting with flat breads.  I tried various flours.  Seems like just about any flour will work.  This one is featured with quinoa flour.  Really easy and quick.  You can use these in so many different ways.  I had them as a sandwich, just spread with favorite ingredients, or use in place of crackers.  When you use whole grain flours that are gluten free it really is a healthy food.  I don't eat much bread so this is a nice replacement.

For our exciting dog sled weekend I used it as crackers with pea soup.  We needed to take something along for the day and that worked out beautifully.

Flat bread

1 cup quinoa flour
1/2 cup tapioca starch
2 tsp guar gum
1/8 tsp baking soda
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp dried onion
3/4 c water
1 tsp apple cider vinegar
2 Tbsp olive oil
2 Tbsp flax meal mixed with 6 Tbsp water
sesame seeds for sprinkling

Mix all dry ingredients in stand mixer bowl.  In separate bowl blend water, vinegar and olive oil.  In separate bowl mix flax with water.  Add wet ingredients and flax to dry ingredients.  Mix and turn on high for 1 minute.  Scrap down bowl and blend on high one more minute.  Grease and flour a 8x12 inch glass cake pan.  Spread the batter evenly with the back of a wet spoon.  Keep dipping the spoon in water until spread out evenly and smooth.  Sprinkle sesame seeds on top.  Bake at 350 for 30-35 minutes.  Cut into whatever sizes you want.

So try flat bread.  I think you won't be disappointed.  Just like everyone in Wisconsin!

 That's me in the picture on the right with the big furry hood around my face next to the guy in orange. 

Masterpiece Salad

Just like my artwork(I wish), this salad is a masterpiece.   My favorite color combination is orange and pink.  I have used that many times in artwork, interior design and food.  I find it so exciting.

How fun is it to create. I believe we all have creativity in us the challenge is to find your tool.  I am lucky to have been exploring this since childhood.  Sewing, art and food.  Food is so fun, especially when the outcome is so great.

Like any Picasso or the Mona Lisa, this looks good up close or at a distance.  I  did have the opportunity to view the Mona Lisa up close when I went to the Louvre.  How exciting was that.  I will never forget the lunch we ate there.  We ate for 2 hours because that is how you eat in Paris, slow and steady.  They sure know how to enjoy food much more than we do.

So on with the masterpiece salad ingredients.

Romaine
Red cabbage raw
Raw Brussels sprout leaves
Mustard greens
Scarlet red turnip raw sliced
Sweet baby bell peppers orange and yellow
Lacto-fermented Curtido (cabbage, carrots, onions, oregano, red pepper flakes and sea salt)
www.spiritcreekfarm.com
Dressing of choice this day rice vinegar and olive oil

Just assemble all the ingredients in the quantity you like.

So capture the creative energy of the universe.  To you and through you.  Create a masterpiece of your own - on the plate, on a canvas or in the world.  Enjoy

Gypsy Lunch Salad

Yes salad again.  I eat one everyday so I have a large collection.  With salads I don't do recipes, just suggestions.  I like to eat salad for lunch.  In the past I always saw my sister having salad and always asked "how can you just eat salad?".  Now I prefer it.  Must be that age thing?  Our whole body changes when we get to this over 50 stage of life. 

I often put whatever I can find in my refrigerator in my salads.  Today I was thinking about how we get into such food routines.  You know habits of the same thing, same thing, same thing.  I think we need to mix things up from time to time.  Try something you can't get your brain around.  Just do it.

This salad is one of those.  Spinach, cucumber, tomatoes, lentils, cooked fingerling potatoes and a raw sweet scarlet turnip.  Then I topped it with my favorite salad dressing.  At the moment I am liking pumpkin oil and balsamic vinegar.  YUM. So rewarding.

So keep up the pace of the new year and do something good and above all different for your body.