RSS Feed

Asparagus Affection

Posted on

I was recently feasting on an asparagus and pea shoot salad with Canuck as I proclaimed, “I really think Spring is my favorite food season. I will be so sad when it’s over.” He quickly reminded me of the existence of tomatoes, and then I felt better. Still, I will deeply miss the abundance of perfect asparagus that I have been enjoying nearly every day for the past several weeks. Some of my favorite recent renditions of asparagus include: a delicious Fatted Calf sandwich with prosciutto, ricotta and lemon oil; fired up over a charcoal grill with sea salt and cracked pepper; blanched and served with a simple lemon aioli; and shaved with Parmigiano, Meyer lemon, poached egg and crispy lonza (thanks Oenotri for offering some fresh veggies on your brunch menu).

But my favorite asparagus-themed meal that I have come across this Spring is (of course) a Bon Appetit recipe that my mother turned me onto. I’ve had it once at the hands of my mother and have now made it twice for friends with a couple slight tweaks that I think improve on the recipe.

A sight to behold

A sight to behold

Pasta with Peas, Asparagus, Escarole and Speck (serves 6 to 8)

  • 2 TB unsalted butter
  • 2 TB extra-virgin olive oil plus additional for drizzlingIMG_5533
  • ½ lb spring onions; white parts cut into ¼-inch-thick slices, pale green parts cut into ½-inch-thick slices
  • 2 TB minced shallot
  • Coarse kosher salt
  • ½ cup dry white wine
  • ½ cup low sodium chicken broth
  • 1 ½ pounds thick asparagus, cut crosswise into ¾-inch pieces
  • 2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen peas, thawed
  • 1 pound campanelle or gemelli pasta (I prefer the locally made Baia pasta)
  • 1 head of escarole, cored, leaves cut into ¾-inch-wide slices
  • 1 cup finely grated Pecorino Romano plus additional for serving
  • ½ cup chopped fresh Italian parsley
  • 4 ounces thinly sliced speck, cut crosswise into ½-inch-wide strips

The original recipe calls for butter lettuce, but I think escarole has more flavor and texture. It also calls for prosciutto – which is delicious and I encourage you to use it if you can’t find speck – but speck offers a bit of smokiness to the dish that compliments the flavors nicely (credit to Space Cadet for the suggestion).

Delicious speck from Fatted Calf

Delicious speck from Fatted Calf

I've used fresh shelled and frozen peas for this recipe and the difference is minimal

I’ve used fresh shelled and frozen peas for this recipe and the difference is minimal

Melt the butter with 2 TB of oil in heavy large skillet or pot over medium heat. Add onions and shallot and sprinkle with coarse salt and cracked pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Bring a large pot of salted water to a boil. Cook asparagus until just tender, 2 to 4 minutes, depending on thickness of asparagus. After 2 minutes add the peas and cook until just tender, about 2 minutes. Using a skimmer or slotted spoon, transfer asparagus and peas to large bowl of ice water. Drain vegetables and set aside.
IMG_5532
Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add drained asparagus and peas and stir until heated through. Then add pasta, 1 cup Pecorino Romano, escarole and parsley. Toss to combine, adding reserved pasta cooking liquid by the ¼ cup if dry. Once the pasta has reached your desired consistency, add the speck and taste for seasoning, adjusting if needed.

IMG_5535
Transfer pasta to large shallow bowls and drizzle with olive oil. Serve, passing more cheese alongside. This dish pairs nicely with a medium-bodied red blend, a Provençal style Rosé, or a coastal Chardonnay.

All The Dumplings

Posted on

I love dumplings. Like, a lot. And since moving to Napa, my dumpling intake has severely suffered. Last month Canuck and I drove an hour in the rain to Dublin to get dim sum from Koi Palace, and that tied me over for a bit. But then something amazing happened last week: Canuck taught me how to make my own dumplings! And they were much easier to than I realized, so I will definitely be repeating the process. Granted, he spent half a day collecting all the ingredients from various Asian markets in a 30 mile radius (because, of course, there aren’t any in Napa), which is more time than it takes to drive to Dublin, stuff your face with dim sum, and drive back. But it just somehow tastes a little better when you make them with your own hands.

Reid's collection of dumpling wrappers

Canuck’s collection of dumpling wrappers

We made three different kinds: Gyoza (Japanese pork and shrimp pot stickers), Siu Mai (open-faced pork and mushroom dumplings) and shrimp and chive dumplings. Canuck selected the recipes for Gyoza and Siu Mai from the Asian Dumplings cookbook and the shrimp and chive dumplings from Lucky Peach presents 101 Easy Asian Recipes. I recommend purchasing at least one of these books if you’re into Asian cooking, but I’ve outlined the recipes below for your convenience.

Gyoza (makes 32 dumplings)

  • 2 cups lightly packed, finely chopped napa cabbage, cut from whole leaves
  • ½ tsp plus ¼ tsp salt
  • 2 cloves garlic, minced and crushed into a paste
  • 1 tsp grated fresh ginger
  • 2 TB chopped scallions
  • 6 oz ground pork, fattier kind preferred, coarsely chopped to loosen
  • ⅓ lb medium shrimp, shelled, deveined and chopped
  • scant ¼ tsp sugar
  • generous ½ tsp black pepper
  • 1 ½ TB Japanese soy sauce or light soy sauce
  • 1 TB sake
  • 1 tsp sesame oil
  • 32 round pot sticker wrappers

To make the filling, in a large bowl, toss the cabbage with ½ teaspoon salt. Set aside for about 15 minutes to draw excess moisture from the cabbage. Drain in a fine-mesh strainer, then rinse with water and drain again. To remove more moisture, squeeze the cabbage in your hands over the sink, or put into a cotton (not terry cloth) kitchen towel and wrung out the moisture over the sink. You should have about ½ cup firmly packed cabbage. Transfer the cabbage to a bowl and add the garlic, ginger, scallions, pork and shrimp. In a separate small bowl combine the sugar, pepper, soy sauce, sake and sesame oil, then add to the pork and shrimp mixture. Stir and lightly mash the ingredients so that they start coming together. Cover with plastic wrap and set aside for 30 minutes.

Gyoza filling

Gyoza filling

Siu Mai (makes 30 dumplings)

  • ⅔ lb ground pork, fattier kind preferred, coarsely chopped to loosen
  • 4 large dried shiitake mushrooms, reconstituted, stemmed and chopped making ½ cup (we actually used porcini)
  • generous ¼ cup finely diced water chestnuts (fresh preferred)
  • 3 TB finely chopped scallions
  • ¼ tsp salt
  • 1 tsp sugar
  • ¼ tsp white pepper
  • 1 TB cornstarch
  • 1 TB light soy sauce
  • 1 TB rice wine or dry sherry
  • 1 ½ tsp sesame oil
  • 1 large egg white, beaten
  • 30 square dumpling wrappers
  • 30 peas, for garnish

To make the filling, combine the pork, mushrooms, water chestnuts and scallions in a mixing bowl. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend. Put the salt, sugar, white pepper, cornstarch, soy sauce, rice wine, sesame oil and egg white into a small bowl and stir to combine well. Pour over the meat mixture and stir, fold and mash everything together until thoroughly combined. Cover the filling with plastic wrap and set aside for 30 minutes.

Shrimp and Chive Dumplings (makes 40 dumplings)

  • 1 lb shelled, deveined shrimp, minced
  • 1 cup very finely chopped chives
  • 1 TB fresh minced ginger
  • 1 egg, lightly beaten
  • 1 TB soy sauce
  • 1 TB rice wine
  • ½ tsp sesame oil
  • ½ tsp white pepper
  • ½ tsp salt
  • 40 round dumpling wrappers

To make the filling, combine shrimp, chives, ginger, egg, soy sauce, rice wine, sesame oil, white pepper and salt in a large mixing bowl. Cover with plastic wrap and set aside for 30 minutes.

Traditional Dipping Sauce (makes 1/2 cup)

  • 3 TB soy sauce
  • 1 TB rice vinegar
  • 1 tsp sugar
  • 2 TB water
  • couple drops of sesame oil
  • 1 tsp gochujang (optional if you want it spicy)

Whisk all the ingredients together in a small bowl and set aside until ready to eat the dumplings.

Now that all the fillings are made, you are ready to wrap the dumplings! It certainly helps to have two sets of hands during this part, so invite someone you really like over to help. Start with whichever filling you made first; in our case, the Gyoza. Set out out two large cutting boards, two small dishes of water, two tablespoons, the filling, pot sticker wrappers and a wax paper lined baking tray. Lay a wrapper on the cutting board and line a wetted finger around the edge. Put a small spoonful of the filling into the center of the wrapper, then fold the wrapper in half to make a moon shape. Make sure to seal the edges together so that there is no air coming through. (If you can’t close it properly, there is probably too much filling and you should throw out the wrapper and start over.) Lay the dumpling on the baking tray and repeat the process until all the filling is gone. Pull the amount of dumplings you want to eat (3-4 per person) and freeze the rest for about an hour. Once they are frozen, you can transfer them to freezer bags and they won’t stick together. The shrimp and chive filling can be wrapped the same way, but use dumpling wrappers which are slightly thicker.

IMG_5488

IMG_5491

As for the Siu Mai, practice makes perfect! These dumplings are open faced and require a bit more finessing. It took me a few – okay, ten – rounds to get it right, but the “wrong” ones weren’t so terrible. In any case, place a square wrapper in palm of your hand and add a spoonful of the filling into the center. Lightly wet each corner with a dab of water and pinch it into itself, pushing the filling into the center and creating a sort of bundle. Then wrap each pinched corner over the side of the wrapper, overlapping onto each other, until you form a box. Top with a pea and set onto the wax paper lined baking tray. Pull out however many you want to eat, and freeze the rest for about an hour before placing into freezer bags.

IMG_5490

The “wrong” way

The "right" way

The “right” way

Now, you can finally cook the dumplings! For the Siu Mai, place a fitted steaming basket over a pot of boiling water. Line the bottom of the steaming basket with large leaves of napa cabbage, then place 6 dumplings on top of the cabbage (this is so they don’t stick to the bottom; you can discard the cabbage when you’re done). Cover and steam for 10 minutes. Use tongs to remove and serve immediately with dipping sauce.

IMG_5493

The other two types of dumplings can be cooked in the same method (but separately): heat two tablespoons of canola oil in a large frying pan. Once hot, carefully place dumplings in the pan flat side down and fry one side. Once it’s browned, add 1/4 cup of water to the pan and cover immediately, steaming for about 2 minutes or until the water evaporates. Serve immediately with dipping sauce.

IMG_5494

All in all, the prep took about 3 hours and we didn’t eat until 10pm but it was so worth it. The dumplings turned out deliciously (with the Siu Mai being both of our favorites) and were actually pretty fun to make. I paired the dumplings with Pine Ridge Chenin Blanc + Viognier, a crisp wine with citrus and melon notes that pairs perfectly with Asian flavors.

The best part of the whole experience is that I came away with several bags of frozen dumplings to savor at a later date! And now that I have mastered the art of dumpling wrapping, maybe I’m even ready to make Har Gow – with Canuck’s guidance, of course.

Salade Lyonnaise

Posted on

The other night I had some girlfriends over for dinner to celebrate Space Cadet’s birthday. Initially, Space Cadet just wanted to pick up some Taco Bell (has anyone tried the new quesalupa??), but my friend – who shall be known as Georgia from this point forth – and I were able to convince her to elevate the menu a little. I realized that I had all the necessary ingredients for a Salade Lyonnaise, which is basically a fancy breakfast salad. It’s pretty hard to screw up, as long as you nail the poached egg. Luckily for me, I assigned the egg poaching to Space Cadet and since she is a perfectionist they turned out wonderfully.

IMG_5047

Salade Lyonnaise (serves 4)

  • 1 lb of small fingerling potatoes (try the “Teeny Tiny Potatoes” from Trader Joe’s), halved
  • 3 TB olive oil, divided
  • 2 TB dry sherry
  • 1 shallot, diced
  • 1 TB whole grain mustard
  • salt and pepper, to taste
  • 1 bag of Trader Joe’s Crunciferous Crunch Collection
  • 1 lb bacon, roughly chopped
  • 4 eggs
  • 4 tsp white vinegar, divided
  • 1 TB chopped preserved lemon peel (optional)

Preheat the oven to 450 degrees. Toss the potatoes in 1 TB olive oil, salt and pepper. Place them flat side down on a rimmed baking sheet and bake for 30 minutes, flipping them half way through.

Meanwhile, prepare the dressing. In a medium jar or bowl, combine 2 TB olive oil, sherry, shallot and mustard. Season with salt and pepper then whisk to combine. Set aside to let flavors meld.

Heat a large cast-iron skillet over a medium flame. Add bacon and cook, tossing often, for about 10-15 minutes or until your desired doneness. Transfer to a paper-towel lined plate to drain some of the fat.

IMG_5050

Divide the dressing equally into four shallow bowls. Add a cup of the Crunciferous Crunch Collection to each bowl, then top with equal portions of potatoes and bacon.

With about 10 minutes left to the potatoes, bring two medium pots of three inches of water to a low boil. Add a teaspoon of white vinegar (rice vinegar also works) to each pot. Crack each egg into a small dish or ramekin (do not break the yolk). Poaching two eggs at a time (one in each pot), use a rubber spatula to make a whirlpool in the pot, then carefully slide the egg into the center of the swirl. Use the spatula to keep the whites close to the yolk, and cook each egg for about 4 minutes. Remove the egg with a slotted spoon and add to the top of the salad. Repeat with the other two eggs.

Top each egg with a touch of cracked pepper and a bit of preserved lemon. Serve and tell you’re guests to slice the egg and mix all the ingredients together, including the dressing on the bottom.

IMG_5052

We all went nuts over this salad. It had enough protein for a dinner, but still leaves you feeling light and healthy. If you want to lighten it up more, use fresh frisee instead of the Trader Joe’s blend (though, I swear by Crunciferous Crunch Collection). I have to give big thanks to Space Cadet for mastering the poached eggs, as the whole salad would have been ruined if the eggs were runny or overcooked – no pressure.

IMG_5048

I also have to give some credit to Canuck for telling me to preserve my own lemons three months ago, because I finally found an opportunity to use one! Just a bit of preserved lemon peel in this dish adds some salty bitterness that compliments the dressing well. In fact, you could probably just add it directly into the dressing. Note: if you’re going to preserve your own lemons, I recommend using Meyer lemons and incorporating 3 parts salt and 1 part sugar, plus cinnamon stick, peppercorn, whole clove and fennel seed. Once ready to use, rinse, remove the flesh, and rinse again. 

We enjoyed this salad with a Twomey Sauvignon Blanc and a Ram’s Gate Syrah – both incredibly different wines but each of them paired deliciously with the salad. In fact, I think this salad would pretty much go with anything, especially your closest silly girlfriends.

 

Give Me Umami

Posted on

About two years ago I came across a recipe for Spicy Kimchi Tofu Stew in my beloved Bon Appetit. KDD and I had planned to make this detoxifying stew to cure any upcoming hangover Sunday, but some time between then and when I moved to Napa we must have become responsible adults because we were never hungover enough to make this stew. Or maybe we just kept forgetting – also a sign of getting older. In any case, I finally found an opportunity to make this savory stew last week. And although it wasn’t to cure any particular hangover, it did feel extremely detoxifying after a week of too much wine and rich food.

There are two key ingredients in this stew that give it umami: gochujang and kimchi. I had purchased a little jar of gochujang when I was doing the BA Food Lovers Cleanse last month, and I had just enough leftover for this recipe. As for the kimchi, my pickling guru – who shall be known as Canuck from this point forth – had given me half a quart of some kimchi that he made at home. I’m not exactly sure how he made it, but I know it involved fish sauce and cabbage. If you don’t have the time or equipment to make kimchi at home (or you don’t have a pickling guru to “lend” you some), you can find it at Whole Foods or any Asian market, along with the gochujang.

Reid's homemade kimchi

Canuck’s homemade kimchi

Spicy Kimchi Tofu Stew (serves 4)

    • Kosher salt
    • 1 16-oz. package silken tofu, cut into 1” cubes
    • 1 TB vegetable oil
    • 2 cups kimchi, including liquid
    • 1 ½ TB gochujang 
    • 6 scallions, cut into 1” pieces
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon toasted sesame oil
    • Freshly ground black pepper
    • 4 large egg yolks

Bring a large pot of salted water to a boil. Reduce heat, then carefully add tofu and simmer gently until slightly puffed and firmed up – about 5 minutes. Using a slotted spoon, transfer tofu to a medium bowl and set aside.

Heat the vegetable oil in a large heavy pot over medium-high heat. Add the kimchi and gochujang and cook, stirring often, for 7 minutes. Add kimchi liquid and 8 cups of water. Bring to a boil, then reduce heat and simmer until kimchi is softened and translucent – about 40 minutes.

Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, about 20 minutes. Add sesame oil and season with pepper (the stew will already be salty so there is no need to add more). Ladle stew into bowls and top each with an egg yolk.

IMG_4869

I served this spicy soup to my pescatarian friend and her fiancé (who eats meat, and was actually able to recognize the fish sauce in the kimchi) and they both loved it. While very spicy, it’s not a burn-your-tongue spice but more of an addicting umami spice. The egg yolk does lighten it up a bit and add a touch of creaminess. Having Canuck’s homemade kimchi in my possession certainly gave me a reason to finally make this soup, but it also elevated the dish and added depth of flavor. So much so, that I am considering making my own batch of kimchi at some point! Let’s just hope I don’t push it off for two years like I did with this stew.

FLC16: Highlights from Week 1

Posted on

It’s Day 7 of my Wine and Cheese Detox and I’m going strong! I feel light and refreshed, I’m sleeping better, and I have hardly thought about cheating. I even attended a work-related wine tasting on Tuesday afternoon and spit all of the wines. But I have to admit, the feel of Napa Bordeaux blends on my lips was luscious. In continuation with my Food Lover’s Cleanse, I’ve made several delicious and healthy meals the past week:

The Chia Pudding with Pineapple and Apricot and Banana Almond Smoothie made for great breakfasts – very filling, slightly sweet, and easy to get together during a morning of multitasking. I was a little put off by the thought of it at first, but I really enjoyed the texture of the chia pudding.  I will definitely incorporate both of these into my breakfast routine.

Tofu Stir Fry

Brussel Sprout and Tofu Stir Fry

The Brussel Sprouts and Tofu Stir Fry was spicy and and hearty. I love a good stir fry, and this was recipe was pretty dynamic for so few elements. I enjoyed the crunch of the water chestnuts and the tangy spice of the gochujang – a Korean chile paste that I have been dying to use in cooking since I read about it about a year ago. I didn’t prepare the suggested rice side as directed, but I did use some black rice that I cooked with bits of ginger and topped with shredded coconut. I forgot to add furikake to the stir fry, but I remembered to include it on my leftovers the next day and it added a nice umami flavor. I would recommend this dish for a hearty vegetarian stir fry, but double up on the gochujang or add some Sriracha because it’s lacking in heat.
FullSizeRender_1

FullSizeRender_2

Last night I made Salmon with Cucumber-Yogurt Sauce and Carrot Salad with Garlicky Bok Choy. My favorite component was the carrot salad, which I didn’t make nearly enough of. I didn’t bother toasting cumin seeds and used ground cumin and turmeric instead, so it only took about 10 minutes to prepare; an easy salad to get together before heading out the door in the morning. I enjoyed the yogurt-cucumber sauce on top of the salmon, and added a bit of mint to brighten it up. Overall, this meal was flavorful, light but filling, and the flavors integrated well with each other. I used the leftover salmon filet in a lunch salad with arugula, mixed greens, cilantro, mint, cucumber, carrot, almonds and miso-tumeric dressing – yum!

IMG_4715

By far, the Spicy Orange Hazelnut Bark was the best thing I made all week. Since I haven’t been drinking alcohol, I find myself craving something sweet in its place. I’m not a dessert person by any means, but I can’t resist a piece of dark chocolate. Rather than munching on some hipster chocolate bars I got over the holidays, I decided to get out the double boiler and make my own bark. I’m not a huge fan of hazelnuts so I used some bittersweet chocolate with almonds from Trader Joe’s and added some pistachio pieces to the mix, which was delicious. But it was the orange zest and cayenne pepper that really pulled the bark together. I will definitely be making this on the regular, whether or not it’s a replacement for wine! Here’s to another 7 days…

Braised Moroccan Lamb Shanks with French Lentils

Posted on

In continuation with my Wine and Cheese Detox and the BAFLC, I spent the better part of my Sunday braising Moroccan Lamb Shanks with Pomegranate, and I’m certainly not sorry. As the sweet smells of cinnamon and pomegranate filled my apartment, I knew I was in store for something delicious. Not to mention, I was able to use my newly purchased ceramic Dutch oven!

Moroccan Lamb Shanks with Pomegranate (serves 4)

  • 1 tsp coriander
  • ½ tsp cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • Kosher salt, freshly ground black pepper
  • 2 lamb shanks
  • 1 TB cornstarch
  • 1 TB olive oil
  • 1 medium red onion, cut into 1-inch wedges
  • 2 medium carrots, cut into 2-inch pieces
  • 1 large leek, white and light-green parts only, cut into 2-inch pieces
  • 1 cinnamon stick
  • 8 sprigs thyme
  •  cups pomegranate juice
  •  cups low-sodium chicken stock
  • ¼ cup pomegranate seeds
  • ¼ cup mint leaves

IMG_4662

I paired the lamb shanks with Confetti Lentils, per BAFLC suggestion. They were pretty easy to prepare as long as you have a good box shredder or shredding disc for a food processor. You should be able to find French lentils at most specialty grocery stores, but the only place I could find celery root was at Whole Foods. Turns out, it’s a pretty cool vegetable!

Confetti Lentils (serves 4)

  • 2 TB olive oil
  • 2 medium carrots, peeled and shredded
  • 1 medium celery root, peeled and shredded
  • 1 medium onion, shredded 
  • 2 tsp kosher salt, plus more
  •  cups French green lentils

All in all, the lamb takes about 5 hours to prepare so it’s the perfect Sunday roast. Trim the shanks of any excess thick fat (white opaque, rough parts) but do not remove the iridescent membrane, which holds the meat together. Blend together coriander, cumin, fennel seeds, salt and pepper and rub all sides of the shanks with the spice mixture, then let rest for 30 minutes and up to overnight.

IMG_4690

IMG_4689

About 30 minutes before you plan to cook the shanks, dredge in cornstarch, covering all sides of the shank. Preheat the oven to 350, then heat 2 TB olive oil in a large dutch oven. Sear the lamb shanks on all sides until browned, about 10 minutes. Transfer to a baking dish then add onion, carrot and leek to the pot and cook, stirring and scraping up any brown bits that have accumulated, for 1 minute. Add cinnamon and thyme and pour in pomegranate juice and chicken stock. Scrape pan again, then bring mixture to a simmer. Return shanks to pan and season with kosher salt and black pepper.

IMG_4688

Cover pot and transfer to oven. Braise 1½ hours, then check liquid level, making sure there is at least 1″ stock in pan; if not, add water or stock to bring it up to that mark. Continue braising until meat is completely tender and falling off the bone, about 2½ hours.

Using a slotted spoon, transfer lamb shanks to a plate. Discard thyme and cinnamon stick. To serve, bring remaining braising liquid to a simmer, adding more water or stock if needed. Add the meat back to the sauce and cook until warmed through, if needed. Serve lamb pieces off the bone with some sauce and top with pomegranate seeds and mint leaves.

Prepare the lentils when there is about 30 minutes left to the lamb. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion and salt. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Stir in lentils. Pour in 3¾ cups of boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, about 25 minutes. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.

IMG_4687

The lamb was so flavorful and had the perfect balance of sweet and savory, and the yummy lentils soaked up all of the delicious sauce from the braise. I have tons of leftover lentils and plan to add them to a salad some time this week. Although the lamb took a while to cook (as all braised meats do), it was totally worth it and I know it will taste even better over the next few days. This one is definitely a repeat – next time with a wine pairing!

No Wine or Cheese, Please!

Posted on

For the first time in my adult life, I’ve implemented a “Dry January” – GASP! I know, I know; how is it possible for me, of all people, to stop drinking wine (and all booze) for an entire month? Well frankly, it’s probably not possible. Which is why I’ve only promised myself two weeks of sobriety instead of the full month. To add to it (because no booze for two weeks isn’t enough?), I’ve also eliminated most dairy and all cheese from my diet until January 15, right in time for what will probably be a gluttonous MLK Weekend.

The line up of wines over Thanksgiving, the beginning of the Holiday binge.

The line up of wines for Thanksgiving dinner, the beginning of the Holiday binge.

I usually roll my eyes when people eliminate an entire food group from their diet for the sake of a New Years resolution or the like. But I legitimately felt the need to take a break after the over indulgence that has taken place over what’s basically been the last six months. And although most of it has to do with the desire to shed a few sugar fueled pounds, I honestly want to prove to myself and any doubters than I can in fact live without wine and cheese for two weeks. So that I can fully maximize my potential weight loss, I figured I should also implement a clean diet and lots of exercise.

The last wines I drank in 2015: Dueling Scribe Cabs (the 2009 blew the 2010 out of the water)

The last wines I drank in 2015: Dueling Scribe Cabs (the 2009 blew the 2010 out of the water)

(While I didn’t drink alcohol or eat any dairy on New Years Day, I didn’t start the official clean eating part of the diet until January 2nd because New Years Day is reserved for hangover cravings. I strongly believe that any New Year resolutions or diets shouldn’t start until January 2nd so that you have at least one day to recover and prepare yourself.)

Lucky for me, this is the time of year when the Bon Appetit Food Lovers Cleanse (BAFLC) comes out! The annual plan includes three meals, a snack and a dessert per day, focusing on healthy proteins, good fats, grains, fruits and vegetables, with minimal dairy and sugar. I particularly like this cleanse because many ingredients are repeated throughout the two weeks, and all lunches are made up of leftovers so you don’t have to spend an obscene amount of money on groceries. BA has even put together a printable grocery list that makes shopping much easier (especially when you already have most of the pantry items). While I typically don’t follow the entire two-week cleanse, I almost always find 6-10 tasty and unique recipes that I cycle through.

I kicked it off Saturday night with Mahi-Mahi with white beans, swiss chard and shiitake mushrooms. I made the meal for myself and two friends: The Mayor and First Broad. We all liked the fish (although, I could have doubled the orange zest and sage) and swiss chard, but agreed that the beans were lacking flavor. When I reheated the leftovers for lunch today, I sautéed the chard, mushrooms and beans together with 2 TB of harissa for about 5 minutes, adding the leftover cooked, chopped filet of Mahi-Mahi in towards the end. I finished the dish with a squeeze of lemon. These two small bursts of flavor added some spice and acid that the dish was otherwise lacking.

Leftovers turned healthy lunch

Leftovers turned healthy lunch

Next on the menu: Moroccan Lamb Shanks with Pomegranate with Confetti Lentils. It looks pretty delicious, but I’ll let you know how it turns out. Stay tuned for more of my favorite BAFLC recipes, and check it out yourself to let me know what you think. In the meantime, wish me luck on my wine and cheese detox!

Candid with a Corkscrew

A Sommelier's Misadventures Abroad

Fit Brit

Fitness & Life Chronicals

shady morels

indulge and imbibe

thewinelifestyle

So close to wine

Homemade With Mess

who wants life to be tidy when you can have more fun making a mess??!

marina girl eats

Technical Cooking Skills for an Unconventional Cooking Life

The Crafty Cook Nook

Preserving Food, Stories, and Place

Lacy Travels

Feed Your Travel & Inspiration Bug

What's in the glass tonight

I love New Zealand wine

Linda in the Kitchen

seasonal eats & healthy treats, made with Love.

Winelandia

Natural & organic wine delivery in the San Francisco Bay Area

That Great Little Spot

discoveries of the millennial traveler: a writer, photographer, beach bum, adventure junkie and street food connoisseur

fromditchplainstolevanto

favorites from around the globe

The Wine Wankers

G’day, you’re at the best wine blog ever! We're all about wine; without the wankery.

Follow

Get every new post delivered to your Inbox.

Join 2,314 other followers