The Impatient Epicure

• 2012-09-21

  Ceviche: low-carb doesn’t have to mean no fun.

  Hello fellow foodies! 

  For the past couple months, I’ve been trying out a rather rigorously low-carb diet (I know, I know. You don’t need to say it). This has, in turn, led to a severe lack of food blog inspiration, mostly because carbs have up until this point been my favorite food group, and the focal point of so many amazing dishes. Food is typically most delicious in its purest, most indulgent form, and anything diet-related is rarely worth bragging about when it comes to flavor or gourmet presentation. I mean, do any of you really want to hear about my meals of turkey bacon, grilled chicken or sauteed veggies? …I didn’t think so. 

  But my inspiration returned the other morning when I woke up with the most aggressive craving for ceviche. This dish is popular in Latin American countries (particularly Mexico), but has been taking over other cuisines as well. I used to work in a Japanese-fusion restaurant that served the most incredible ceviche I’ve ever tried; most people were surprised to see it on the menu, but since ceviche is typically made with raw fish (which is “cooked” by the acidity of citrus juice), what better fish to use than sushi-grade? 

  A trick that I learned from this particular restaurant and sushi chef is to incorporate thin slices of fruit in the ceviche. It’s the perfect unexpected gourmet twist, and adds a sweetness that balances out the bite of the lime juice. 

  Serve this dish chilled with warm, crispy salted tostada shells, and pair with a fruity Sauvignon Blanc. Light and bursting with a medley of fresh produce, it’s a great way to end the summer on a high note. 

  **Note: This recipe serves about 4. Alter quantities as needed. 

  

  SHRIMP CEVICHE WITH PEAR 

  -Approx 1 lb shrimp, peeled & deveined 

  -3/4 cup fresh lime juice

  -1/4 cup fresh lemon juice

  -2 tsp sugar

  -1/2 red onion, thinly sliced

  -1 jalapeño, diced (see notes below)

  -1 avocado, thinly sliced

  -1 pear, thinly sliced

  -1 cup grape tomatoes, quartered

  -1/2 large cucumber, sliced

  -Cilantro, chopped, to taste (plus extra for garnish)

  -Salt & pepper, to taste

  

  -Cut shrimp into small pieces, and cook via method of your choice, until just barely pink. (Feel free to cheat and buy the shrimp meat intended for salads, which is already slightly cooked, and in the desired size. I did!) 

  -In a medium-sized bowl, mix lemon and lime juices with the sugar, and stir until sugar is dissolved. Add the shrimp. Cover and chill in refrigerator for 30 minutes. 

  

  -When slicing the jalapeño, bear in mind that the little seeds are what hold most of the spice. Separate the meat of the pepper from the seed-covered core, and dispose of the core. Rinse away any stray seeds. Make sure to wash your hands thoroughly with warm water & soap after handling the pepper, or before you touch your eyes, face, or any other sensitive areas, to avoid an unpleasant scenario!!!! 

  

  -Remove shrimp mixture from the refrigerator, and add all produce, cilantro & salt/pepper. Mix thoroughly. Cover and return to refrigerator for an additional 30 minutes. 

  -Garnish with fresh cilantro leaves and lime wedges; add any more salt & pepper that is desired. Serve chilled. 

  Mil Besos, 

  ~L 

• 2012-07-20

  Mayo-Free Dips & Spreads

  Have I told you all about my weird thing with mayonnaise yet? 

  I suppose “phobia” is a more accurate word than “thing.” Basically, plain mayo terrifies me. Being in its presence is enough to make me shudder. Having been a restaurant server for the majority of my pseudo-adult life, I make a point to never complain about my food or send anything back…but if it has mayo on it, all bets are off, and I will [very timidly] request a redo. 

  Here’s the thing though—I’m a complete hypocrite, because so many things that I love—like dips and sauces—have mayonnaise in them. My world would be sad and dreary without ranch dressing, for example. I’m the first to admit that my mayo-phobia is purely psychological. As long as it’s not plain mayonnaise, and I’m not around the preparation of the food/sauce/etc, I’ll be fine. But if I see the open jar, my appetite is promptly ruined. 

  The conclusion to all of this? You will never, ever, catch me using mayo in my cooking. I just can’t do it. 

  This week, I made two deliciously creamy dips/spreads, and they are both completely mayo-free! The cheesy artichoke dip is warm and indulgent; the tzatziki (a Greek, yogurt-based sauce) is cool and refreshing. Serve them both with warm pita bread—or whatever else you come up with! They’re great for potlucks, parties, picnics…the tzatziki is also super low-calorie, so you can spread it liberally on everything without even a hint of guilt. 

  …And did I mention they are both 100% devoid of mayonnaise? ;) 

  

  SPINACH & ARTICHOKE DIP

  -1 can water-packed artichoke hearts, sliced and patted dry

  -3 tablespoons butter

  -1/8 cup flour

  -2/3 cup half & half

  -1/2 cup grated parmesan cheese

  -1/3 white onion, finely chopped

  -Heaping handful of baby spinach, chopped 

  -Salt & pepper (to taste)

  -Onion powder & garlic powder (optional but recommended)

  -Cayenne pepper (small dash, optional)

  -Breadcrumbs (optional)

  -Preheat oven to 400°F. 

  -In a small saucepan, melt half of the butter over medium heat. Add the flour, and continue to cook for about 2 minutes, while stirring constantly. 

  -Whisk in the half and half, and bring to a boil. 

  -Reduce heat, and add salt, pepper, cayenne, onion & garlic powders. Simmer for a minute or two more. 
  

  -Stir in parmesan cheese; continue stirring and simmering until cheese is melted. Remove from heat. 

  -In a skillet, melt the remaining butter. Stir in chopped onion and spinach, and sauté until the onion is translucent and the spinach has begun to wilt. 
   

  -Add sliced artichoke hearts, and sauté for an additional couple of minutes. 

  -Fold onion, artichoke and spinach into the cheese mixture, until combined thoroughly. 

  -Pour everything into an oven-safe bowl or baking dish.  

  -For a crispy top layer, sprinkle breadcrumbs over the dip. 

  -Bake in the preheated oven for about 15 minutes, until breadcrumbs are golden and the cheesy dip has begun to bubble underneath. 

  -Serve warm with chips or pita bread

  

  TZATZIKI

  -1 container plain, non-fat Greek yogurt (approximately 8oz)

  -1/2 cucumber, finely chopped

  -2 cloves garlic, pressed

  -Juice of 1/2 lemon

  -Fresh dill, chopped (use a lot!) 

  -Salt & pepper (to taste) 
  
  

  -In a bowl, stir together the yogurt, cucumber, and pressed garlic. Whisk until smooth. 

  -Squeeze in the lemon juice, and stir thoroughly. Sprinkle in the fresh dill, and stir again. 

  -Add salt and pepper to taste. And then, yes, stir some more. 

  -Cover the bowl and refrigerate for 24-48 hours before serving (the longer it is allowed to chill, the more distinct and delicious the flavors will be!) 

  -Serve cool, with warm pita bread, or as a dip or spread on just about anything (I put it on my toast in the morning…true story!) 

  

  Big hugs,

  ~L  

• 2012-07-12

  Simplify, simplify, simplify: Dinner Edition

  I really enjoy simplifying everything. As someone who’s prone to bouts of rather intense anxiety, I like to keep everything down to the bare essentials—the things that really matter—so that my world remains as clear and to-the-point as possible.  Examples: 

  -When I was a child, I was a borderline hoarder. My room typically looked like something straight out of the infamous TV show—a carpet of clothes, toys, birthday cards, drawings…you name it. Then, I grew up and moved around way more times than is typical for someone in college/post college, and realized life is just better when you’re not weighed down by meaningless clutter. Today, I am a complete minimalist. All of my possessions can fit into my little car (aside from my furniture, obviously, but I drive a sedan, and there is no way even a lone mattress is getting in there). I purge my closet regularly. I organize things in cute little baskets. I’m slowly morphing into a neat-freak, probably to my best friend/roommate’s dismay (love you, Jules!). 

  -I love making to-do lists, grocery lists, calendars and outlines. I rely heavily on an old-school planner (the kind you carry around and physically write stuff in), because even with a smartphone, few things give me the level of serenity and satisfaction that writing things down, categorizing them sensibly, and eventually crossing them off gives me. 

  I was talking to Juliana yesterday about how we both want to commit to eating “better”, removing things like refined white flour, dairy, and general junk food from our daily diets. Our temporary half-roommate, Caitlin, is gluten-free by necessity, so it’s been a really easy transition (I love name-dropping my friends in this blog.) We aren’t talking about giving up this stuff entirely—come on, it’s ME here—but we agreed that while we both love potato chips and Haagen Dazs as much as the next females, for the most part, food is just as delicious when you cut out the BS and get back to basics. The extra stuff is a treat, but doesn’t need to be there all the time. 

  Which brings me to the recipe[s] du jour (if you think I take forever cutting to the chase in writing, try having a conversation with me in person, ha! I’m a self-admitted rambler). I read a basic recipe that inspired the sauce in a magazine, and when I gave it a test-run (after tinkering with it, of course), I was floored by how flavorful and creamy and complex it was, coming from a mere six ingredients, four of which you could produce in your own garden (and the fifth is water!). 

  Everything else in this meal is equally simple in ingredients and preparation, and equally delicious. The veggies used on the side are abundant in the summer, and are such a lovely medley of colors. Have you ever heard that saying that you’re supposed to eat every color of the rainbow each day? I’ve got you two-thirds of the way covered here. 
  
  
  For simplicity’s sake (ha!), I’m dividing this up into three recipes…but I strongly recommend you make them all together, as I did. 

  HERBED PORK TENDERLOIN

  -Pork tenderloin

  -Olive oil (enough to coat the meat, plus more)

  -Various dried herbs (I used rosemary, oregano, basil and thyme…but it’s entirely up to you!) 

  -Any additional spices (I used a little bit of salt, pepper, and onion powder). 

  -In a gallon-sized ziploc bag, combine all ingredients, and seal tightly. 

  -Massage around until the meat is fully and evenly coated in oil, herbs and spices. 

  -Refrigerate and allow to marinate for 2-24 hours. 

  -Preheat oven to 350°F. 

  -Open bag and pour out contents into a baking dish (or another appropriate surface of your choice). Roast in preheated oven for 45-50 minutes, until a meat thermometer reads 155-160°F. 

  -Allow to cool for another 10 minutes before carving and serving.  
  
  
  
   SUMMER VEGGIES BRAISED IN WHITE WINE

  -2 yellow squash, cut into strips

  -2 zucchini, cut into strips

  -2 large carrots, peeled and cut (time-saving hint—use a handful of baby carrots instead!) 

  -5-7 campari tomatoes, quartered

  -Heaping handful of pearl onions, peeled (They are a total pain to peel, but they are so cute and yummy, it’s worth it!)

  -5-7 cloves garlic, quartered

  -4-6 bay leaves

  -Fresh dill, shredded

  -Fresh thyme, shredded

  -1/2 cup white wine

  -3 tablespoons olive oil, plus a little more

  -Salt & pepper, to taste. 

  -Heat olive oil in a large saucepan or skillet over medium-high heat. Add the onions, dill, thyme, and about a third of the garlic; sauté until the garlic has just begun to brown (3-5 minutes or so). 

  -Reduce the heat, and pour in the wine. 

  -Without stirring, strategically add the rest of the ingredients. “Strategically”, meaning layer them sensibly—divvy up the garlic and bay leaves between layers, add a couple dashes of salt & pepper here and there, and drizzle a tad bit more olive oil over everything for good measure. 
   

  -Cover, and allow to cook for approximately 45 minutes, until everything is tender and flavorful. Serve alongside the tenderloin. 

  GARLIC HERB “SAUCE”

  -Heaping handful of fresh basil, chopped

  -Equal amount of fresh parsley, also chopped

  -1 glove garlic, finely chopped

  -1 tablespoon capers

  -3 tablespoons olive oil 

  -3 tablespoons water

  -Salt & pepper (optional, to taste—add last, only if needed!)

  -Combine all ingredients in a food processor or small blender, and blend until smooth, creamy, and vibrant green in color. 
   

  -Add salt & pepper, if needed

  -Drizzle over herbed pork tenderloin. 

  

  Sometimes less is so much more….

  xxx

  ~L

  OH! P.S.: To all you lovely people who have been continuing to give me such kind feedback, reblogging, or pinning me….thank you, thank you, thank you! You have NO idea how happy it makes me. You all are one of the main reasons I do this! Love love love. 

• 2012-06-30

  Bruschetta gets a Summer Makeover!

  Asparagus is my summer superfood. What’s not to love? You can grill it, steam it, sauté it; it can be the focal point of a meal, a side dish, or somewhere in-between; it tastes wonderful, AND it’s good for you (it’s packing crazy amounts of vitamins and nutrients)…the list could continue, but you get the point. I just really love asparagus. 

  Summer is potluck season, which means I’m always on the prowl for new easy, shareable recipes. Here, classic bruschetta gets a decidedly seasonally-appropriate upgrade by adding flavors and textures we tend to associate with warm weather: asparagus, herbed feta, and a hint of lime. 

  This recipe is seriously a keeper. Bring it to your 4th of July BBQ—it’s a crowd pleaser that everyone will enjoy, but complex enough to stand out from the sea of burgers & potato salad, satisfying even your most critical foodie friends. Serve with a crisp glass of Pinot Grigio….or dress it down, and pop open a bottle of Corona. It IS summer, after all! 

  **Note: This recipe yields about 6 servings; double or triple for a big group! 

  

  ASPARAGUS BRUSCHETTA

  -Approximately 1/2 lb asparagus (preferably thinner stalks; they’ll be easier to work with)

  -1 container (10oz) grape tomatoes, quartered. 

  -Fresh basil, minced

  -3 cloves garlic, minced

  -Juice of 1 lime

  -2-3 tbsp olive oil, plus a little more to sauté the asparagus

  -A couple dashes of balsamic vinegar (to taste)

  -Salt & pepper, to taste

  - 1/2 French baguette, prepared and baked into Crostini (my recipe here)

  -Herbed feta cheese, crumbled

  -Genoa salami, thinly sliced (optional; omit to make vegetarian)

  -Rinse the asparagus stalks, drizzle with olive oil, and sprinkle liberally with salt and pepper. Cover with saran wrap, and allow to marinate at room temperature for about 15 minutes. 

  -Heat a large skillet on medium, and add the asparagus. Sauté until the stalks have begun to soften and brown. Remove from heat. (**Note—another (probably even yummier) option is cooking the asparagus over a grill! I didn’t have that option during my initial recipe test-run, but I bet it would be AWESOME)). 
  

  -When asparagus has cooled, slice into smaller pieces (1/2” or so in length). 

  -In a large bowl, mix together tomatoes, basil, garlic, olive oil lime juice, vinegar and asparagus. Season with as much salt and pepper as you desire. Add more of anything/everything. Bruschetta is so great, because it’s almost impossible to mess up. Mix thoroughly, until everything is evenly coated. 

  -Cover the bowl with plastic wrap, and refrigerate for several hours (one hour is the minimum; overnight is ideal!) 

  -Preheat oven to 350°F. Prepare the crostini (recipe link above). 

  -Remove crostini from oven, and layer each with a thin, rolled slice of salami. 

  -Spoon refrigerated bruschetta on top of each crostini, and top with feta crumbles. (Layer bruschetta directly on top of the crostini, without the salami, to make it vegetarian).
  
  
  

  -Return the bruschetta-topped crostini to the hot oven for 3-5 minutes, until the cheese has begun to melt. 

  -Serve and enjoy!
  
  
  Happy Summer!
  
  ~L 

• 2012-05-10

  Say “I love you, Mom” with delicious edibles!

  Mother’s Day is right around the corner, and everyone knows that Mother’s Day and Brunch go hand in hand like…Cabernet and every night of the week (ha, just kidding! But you get my point). Why not shake up tradition a little bit and make brunch for your mom/wife/etc? 

  These little “tarts” are so incredibly cute—they would the perfect focal point of an elegant brunch! Their rich, savory, cheesiness would be paired beautifully with a crisp glass of champagne, the obvious poster-child of brunch beverages. Plus, they are sooo much more impressive than “eggs & bacon”…after all, Mom does deserve the extra effort! 

  This recipe was inspired by one of Paul McCartney’s favorites; if Paul McCartney likes it, you know it’s going to be awesome. 

  

  SPINACH & CHEESE TARTS

  -Pie crust dough (approx 9” worth, or enough to fill 6-9 muffin tins). For my go-to, never-fail pie crust recipe, check out this previous entry 

  -1-2 heaping handfuls baby spinach

  -4 tbsp butter (I used an incredible garlic-herb butter I found at the supermarket; highly recommended!) 

  -1/2 white onion, finely chopped

  -1 1/2-2 cups medium cheddar cheese, finely grated

  -1 egg yolk 

  -Approx 1/4 cup chicken stock (or vegetable stock, for the vegetarian version)

  -Approx 1/4 cup heavy cream  

  -2 tsp Dijon mustard

  -Salt & fresh ground pepper, to taste

  -Preheat the oven to 400°F. 

  -Line a muffin tin with pie crust dough; basically you’re making a whole bunch of mini pies. Roll out crust to desired thinness, and distribute appropriately (Thicker dough = more crust per tart, less tarts in totality). 
   

  -Bake crusts in the preheated oven for about 5-10 minutes, until just before they turn golden. Remove muffin tin from oven.

  -In a skillet, heat up 1 tablespoon of the butter over medium heat. Add spinach, and sauté gently, until wilted. Remove spinach from heat. 
   

  -Heat up another 2 tablespoons of butter in the same pan, and add the chopped onion. Sauté until onion is soft & translucent. Remove from heat and stir in with the spinach. 

  -Line the bottom of the pie crusts with half of the sauteed spinach/onion. Set the rest aside. 

  -Melt the final tablespoon of butter.

  -In a blender or food processor, combine remaining ingredients, including the remaining butter. Pulse until ingredients are thick and soupy; it should be a light orange/yellow in color. This is your pie filling. 

  -Pour filling evenly throughout the tarts, until tarts are almost full. Top with remaining onions & spinach. 

  

  -Optional step—for added flavor, sprinkle some crumbled gorgonzola cheese on top. I happened to have some on hand, and I love gorgonzola on almost everything. This is not necessary, but it’s delicious. 

  -Bake tarts in the oven for an additional 15-20 minutes, until the crusts are golden brown, and the cheese is golden & crusty on top. 
   

  -Let tarts cool down a bit before serving, but serve warm. 

  Happy Mother’s Day, to all you fabulous mommies out there! 
  ~L