The Whole Wheat

Though a little late for holiday cookies, this is a fantastic nut brittle recipe that I had to share!  It isn’t health food but it is delicious and a fun splurge.  I had never made candy before but this year decided to splurge and gifted a bunch of brittle to friends and family.

The primary things to keep in mind to make this recipe are: you need a candy thermometer and the salt (use a specialty salt if you can!) added at the end really does add that extra punch to the brittle!  You can use any type of nut you would like, this year I made the brittle with cashews but almonds, peanuts, anything would be wonderful.  Be sure to spread the brittle as quickly as possible as you poor onto the parchment or other pan – it begins to harden more quickly than you expect.

Ingredients:

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
• Fleur de sel or crushed Maldon sea salt

1. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
2. Remove from the heat and carefully stir in the baking soda. The mixture may bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet (or other baking sheet lined with parchment paper).
3. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt.
4. Let cool completely, about 30 minutes. Break the brittle into large shards.

This tart is one of my go to standby recipes.  Both Brad and I love it everytime we make it.  Though I prefer to make my own crust, I confess that a premade crust can come in handy when you don’t have the time or energy (such as this pregnant lady) to make your own.  Brad also asked me to specifically note that maple bacon is a bad idea in this tart – a smoky or savory bacon is the way to go.

Ingredients:

• 1 pie crust
• 3-4 pcs bacon, cut into 1/2? pcs.
• 3 eggs
• 1c. milk (I use 2% typically)
• 1T Dijon mustard (optional)
• 3 small leeks chopped finely
• ~3/4c crumbled goat cheese

1. Pre-bake the pie crust approximately 10 minutes or until lightly colored.  Follow directions on package or recipe used.  Typically this is about 10 minutes at 375.  I like to use  pie weights to keep the crust in nice shape.
2. If necessary, change oven to 375. Cook bacon on stove top. While that is cooking, beat the eggs, milk, and Dijon together in a bowl.
3. Remove bacon to paper towels then cook leeks in some of the left over grease (or olive oil if you prefer).  Cook until softened and nicely colored. Remove from heat.
4. Spread veggies evenly in a pie plate, add bacon & goat cheese covering evenly. Pour on egg mixture. Bake 45min-1hr until egg mixture is firmly set.
5. Serve with a green salad or cooked green side for a perfect dinner.

This recipe is inspired by the outstanding cookbook: How to Cook Meat. I love the detailed pictures and descriptions the authors give about cuts of meat, best ways to prepare, and they don’t forget the sides!

Since Brad and I have joined the Marin Sun Farms CSA (I posted more info here) we have been eating both more and less meat. More because we have a certain amount that needs to be consumed within a month or two, but less too because we only eat this high-quality meat or other meat that we know where it came from. So I’m cooking more meat at home, but eating out less of it. I apologize to the vegetarians but I would encourage you to still try this recipe substituting some tofu or just making a big salad with the dressing. Its delicious!

This spice rub is so flavorful I plan to use it quite frequently. And the dressing has such a great tartness and flavor that it accents the meat perfectly. The nicest thing about this dish is the ability to sub in any type of salad or cooked greens you have, and add any veggies you like to the greens. I served the skirt steak over mixed salad greens, julienned cucumbers & carrots. We loved it!

Meat Rub Ingredients:

• 1/4 c. soy sauce
• 2 T. cracked coriander seeds (use a mortar & pestle)
• 2 T. freshly cracked pepper (or peppercorns cracked in a mortar & pestle)
• 1 1/2 lbs. skirt steak, cut into 4 portions if desired

1. Combine the spices & soy sauce in a shallow dish then add the meat to marinate.  Turn well to coat.

Lime-Ginger Dressing:

• 1/4 c. olive, canola, or grape seed oil
• 2 T. sesame oil
• 1 t. sugar
• 1/2 c. fresh lime juice
• 2 T. minced ginger
• 1-3 t. finely minced chilie pepper of your choice if desired
• salt & pepper to taste

1. In a small glass jar with a lid (or a bowl and a whisk), combine all ingredients by shaking or whisking well.  Add oil slowly to ensure well combined.
2. Bring a broiler to high with the oven rack about 5″ from the heat.

The Dish:

• salad greens, arugula, bok choy, or whatever other greens you enjoy
• 1/4 – 1/2 c. fresh mint leaves
• 1/4 – 1/2 c. fresh cilantro
• 1/4 – 1/2 c. fresh basil
• 1 large carrot peeled and cut into matchsticks (or shredded)
• 1 cucumber peeled and cut into matchsticks

1. Combine salad ingredients in a salad bowl.  Toss with desired amount of dressing and toss well.
2. Line a baking sheet with foil then place the skirt steak on the pan.  Broil for about 4 minutes per side until cooked to desired doneness.
3. Let meat rest for a few minutes before slicing against the grain and adding to the top of the salad on each plate.

Turnip greens are a bit of a rarity unless you have a garden, frequent your farmer’s market, or get a CSA box with fresh turnips. This was the first time I have been so lucky as to have the turnip greens still attached and so healthy looking that I *HAD* to eat them! If you do not have turnip greens, this recipe will work perfectly for kale, swiss chard, or even spinach.

Ingredients:

• 3-4 handfuls of cleaned turnip greens, torn to bite size pieces
• 1-2 t. canola or grapeseed oil
• salt & pepper
• 1 t. sesame seeds
• drizzle of sesame oil

1. Bring a saute pan to medium high heat then add your canola oil. When this is hot add the greens and a pinch of salt and pepper.
2. Stir often so they are nicely coated in oil and can cook evenly.
3. When the greens are getting close to being finished (turning limper and a very dark green color) sprinkle the sesame seeds over them.
4. Finish cooking to desired doneness and remove from heat. Drizzle with sesame oil, mix well then serve.

This rice is quite special – and even moreso because it tastes as though it took a lot of effort but it is extremely simple! Especially if you have a rice cooker – then it might become one of your new favorites. This recipe is straight from Simply Ming by Ming Tsai – a cookbook I am only just now fully appreciating!

So let’s get to it, right?  What is an umeboshi? It is a pickled plum, Japanese style. I found them at my local grocery (Rainbow) but I am certain Whole Foods or many groceries with an “Asian” aisle would stock this as well. They were sold either in jars or in a small tupperware flat type container. I think there are about 20 little pickled plums in my box, but I only used 3 for this recipe. So they go a long way!

The flavor of the umeboshi in the rice is subtle but distinct. And it added a great hint of sourness that perfectly suits the slight sweetness of both the salmon and its miso glaze. The green onion adds a hint of freshness as well. And although I loved this paired with the fish & greens, I’ll be eating the leftovers like a rice salad dish. At least I think I will. If they last that long.

Ingredients:

• 1 1/5 c. sushi rice
• 2 c. water
• 3 umeboshi, pitted and finely chopped
• 2 green onions, finely chopped

1. Add the rice & water to your rice cooker and tell it to cook. Otherwise just follow the instructions to cook your rice on the stove.
2. When the rice is cooked, combine 2 cups cooked with the umeboshi and green onions. Combine well & serve.
3. Really, that’s all there is to it!

Note: originally served with Miso Glazed Salmon

Dinner tonight was fantastic! And I love the fact that at 7p on the west coast, it is still bright and sunny outside for me to enjoy while I type. Hard to beat!

Miso Glazed Salmon sounds super fancy, but frankly, it couldn’t be easier! Adding the sides are virtually no work, though having the ingredients on hand is the trick. Yesterday I picked up a lovely piece of salmon and today I was browsing through my copy of Simply Ming by Ming Tsai. It is really a fantastic cookbook and I haven’t (yet ) spent as much time with it as I should have considering I have owned it for years! Several salmon ideas popped out at me but the light pink Umeboshi Rice swayed me towards a miso glaze on the fish. I threw in the turnip greens because, well, it wouldn’t be dinner at the Wheat’s without a green on the plate.

I modified Ming Tsai’s recipe for the fish quite a bit, but I’ll share with you the way I made it. I hope you give it a try – let me know how it goes! The recipes for the rice & greens will be following.

A few hints & ideas:

1. You don’t have to use salmon! I’ve used nearly the same marinade on many white fishes, but in particular black sea bass is delicious.
2. Line your baking sheet or broiler pan with foil & spray with a touch of cooking spray before putting the fish on it. This will help keep clean up simple and the fish in one piece.
3. If you like sauce, boil the marinade after removing the fish. Boiling it for a few minutes will thicken it and ensure the sauce is safe to eat. You can drizzle onto the fillets when they are on the plate or just serve the sauce table side & let folks help themselves.

Ingredients:

• 1 1/2 c. Mirin (sweet)
• 1/4 c. soy sauce
• juice from 1 lemon
• 1 c. light miso
• 1-2 T. fresh ginger, minced or shredded on a microplane
• 1/2 c. canola oil
• 2 salmon fillets

1. In a medium bowl, combine the mirin, soy, lemon juice, miso, & ginger. Stir well. Slowly add in the canola oil while whisking.
2. Pour the glaze over the salmon and refrigerate for about 4 hours. (You can do this a bit longer or shorter, but try not to go too long because the acids will cook the fish a little bit)
3. When ready to cook, turn the broiler to high. Arrange your oven rack about 4-5″ below the broiler. Place the salmon face down (skin side up) on a broiler pan and cook for about 5 minutes. If the skin begins to burn either turn the broiler heat down or lower the rack. Flip the salmon and continue to cook for another 2-4 minutes until the fish is just cooked to the doneness you like.
4. Serve immediately & enjoy!