Category Archives: entree

weekend ease: maple miso mustard grilled chicken

maple miso mustard grilled chicken

We’re going out of town (again!) for a quick snap starting tomorrow morning, with an overnight stop in LA-la land and then continuing on for a few nights spent under the great big Western sky with my in-laws* in Jackson Hole, Wyoming. I’m packing my Chacos (yes, I own them, and don’t even think of judging me, remember – I did live in Boulder) and a pair of my favorite tall boots (nights in Jackson this time of year should nestle somewhere comfortably in the mid 40s), and I’d be lying if I told you I wasn’t pumped to browse around for a cozy blanket to toss around my shoulders at the Pendleton shop that’s in town.

*I hate calling them this! It has such a negative connotation, like I’m forced to be bound to them or hang out with them only by law. What can we start calling “in-laws” that we love?! I’m formally accepting your suggestions.

maple miso mustard grilled chicken seasoning

I’m not generally a fan of dumping lots of canned this and that together and – look mom! I made a recipe! – but this here grilled chicken “recipe” does pretty much exactly that.  This maple mustard miso chicken (say that three times fast) comes together exactly as it sounds: stir together sweet white miso paste, dijon mustard, and maple syrup as your marinade and ‘glaze,’ season chicken thighs with a little S&P, and grill them up till they’re crisped and charred on the edges and juicy and tender in the middle. That’s it!

maple miso mustard chicken the tru=ifecta

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meet me in muskoka + a mushroom, cheddar, and leek pie, lake style

mushroom tart

If you follow me on Instagram you may have already seen various points of the mileage I mentioned yesterday; to be quite honest, I was actually surprised at how little pictures I actually took during our travels, and that goes for most of our adventures as of late.

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{captain + first mate}

I’ve been really bad about carting my DSLR on vacations with me lately (partly due to the fact that I desperately need a new telephoto lens – which obviously doesn’t come on the cheap – and I’ve been sticking my head in the sand and pretending my old one works just fine….it doesn’t), and it’s too easy to fall into the habit of snippity snapping away with ye old iPhone.

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I yammered on enough yesterday about how wonderful island living is up in Muskoka, but it would be remiss of me not to mention this mushroom pie – even though I’ve got but one photograph as evidence of it’s brief existence.

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best ever beet burgers with goat cheese spread (aka best veggie burgers, ever! )

beet burgers - brown rice and beet patties topped with chived goat cheese

In Boulder, there was a spot  downtown that we’d frequent all.the.time for lunch or a casual supper that made the most delicious beet burgers.  I never got around to trying my hand at them at home, because any time I had a chance to zip down the hill on our Vespa and enjoy my lunch al fresco on an inevitably sunny Colorado afternoon (and someone else was doing the cooking) I was going to take it.

beet burgers, raw beets sliced

Fast forward a couple of years and I’ve yet to find a place in San Francisco Santa Barbara that has a beet burger on their menu.  I guess I understand….beets, after all, seem to be a pretty polarizing root veggie, and I may be in the minority in the fact that these days I almost always default to a ‘veggie’ burger option when given the option.*

*And that is not to say I won’t absolutely-but-only-occasionally crush a double-double-animal-style.  Cause I’d be a liar if I said otherwise. 

beet burgers, shredded in processor

But this isn’t really a beet burger so much as just a really awesome veggie burger.  Yes, you can taste the beets – their earthy sweetness cuts straight through the other more mild binding components – but when combined with brown rice, lentils, chopped onion, fennel, and just a bit of almond butter, their in-your-face dirt-y-ness is mellowed out and complimented juuuuust right.

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spaghetti & meatballs with a vegan (and gluten free!) twist: zucchini spaghetti and beanballs with fresh marinara + vegan ‘parmesan’ cheese

zucchini spaghetti and vegan beanballs

I came home the other week with a book called “Raw Food Detox Diet,” and I’d be lying if I said that James didn’t look just a wee bit petrified.

No, I am not on some fad diet (nor do I think the raw ‘movement’ is a fad, but I digress), but you may have noticed I’ve again been slightly scarce around here lately, and that’s because now that we are settled in to our new-ish house and hometown, we’ve been up to our usual hijinx of visitors, entertaining, eating, and drinking. We had visitors staying with us for a solid 4 weeks straight (not all the same ones, mind you), and when people arrive to your new spot the last thing you want to do is go to bed early and eat salad.

No. You’ll want to go wine tasting, and while we’re at it — toss in a cheese plate. You’ll have a hankering to make baby back ribs (3 separate times!), throw marinated flank steak, spatchcocked chicken, and lamb burgers on the grill, and whip up a ‘vodka bolognese’ (with beef and pancetta) as a birthday dinner for a dear friend. There will also be cake at said birthday dinner, and a morning spent mixing up fresh bloodies to enjoy poolside. There will be a lot of indulgences, and not much restraint. The Diem will be Carpe’d, every single day, to the absolute very fullest extent.

So after lots of meat, cheese, wine, beer, and bread (because I failed to mention the brick oven pizza place down the road we’ve been hitting up on the reg), I was left feeling a bit bleh. I, by all natural inclination, am not a huge meat eater, and after feeling like I consumed more animal products in a month than I have in some entire seasons passed, I began to feel a bit queasy.

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pot o’gold: fennel pollen dusted seared salmon with asparagus walnut pesto

fennel pollen crusted salmon with asparagus walnut pesto

I can be dismissive of recipes which demand I zig zag all over town hunting down exotic ingredients. Of course I understand that some Japanese dishes just aren’t the same without yuzu, and that tracking down some real kaffir lime leaves will elevate my curry to otherworldly levels, but back here on planet Earth…

fennel pollen crusted salmon with asparagus walnut pesto - pesto ingredients

Ain’t nobody got time for that.

So please hear me out before you decide not to read one letter further when I tell you that you must – MUST – find yourself a tidy little tin of fennel pollen in order to make this salmon.

fennel pollen crusted salmon with asparagus walnut pesto - seasoned with pollen

Yes. Fennel pollen.

A few years ago (well, five to be exact), James and I naughtily nipped across 8th Avenue (on more nights than I care to admit) to dine at our favorite restaurant, dell’anima. It wasn’t exactly an economic decision as we weren’t merely treating ourselves to a slice and a soda, but every single morsel on the menu was delectable, and we rationalized that one day we’d be happy we took advantage of having such a culinary gem tucked just feet from our doorstep. (Which, for the record, that has proven true.)

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and at it again: herb-jalapeno lamb patties in pitas with cucumber yogurt sauce, arugula, and baby tomatoes

lamb pitas with herb jalapeno lamb patties, cucumber yogurt sauce, arugula, and baby tomatoes

Apparently I am having a tough time deciding between tree hugger (KALE! QUINOA!) and burly carnivore, because nipping at the heels of a meat-ball-esque meal, I’m back extolling the virtues of another meat-in-ball-form dish.

lamb patties - perfectly sliced cukes

But I really somehow think you’re going to be OK with it. These bad boys are goo-o–o-ood!  Hear me out:

lamb patties - jalapeno!

Take lamb, add plenty of bright green jalapeno and fresh herbs, make patties and fry them till golden and crisped, then stuff them into warm and toasty pitas filled with creamy and cool cucumber sauce, peppery arugula, and sweet baby tomatoes. Some sliced red onion (because, duh) and a sidecar of vinegary hot sauce, and you’ve got yourself something really special in not a lot of time (and, I’ll add, with not all that much effort).

lamb patties - ground lamb

In non-ground form, lamb is generally prohibitively expensive for more than just the occasional meal; I don’t know about you, but my other/better half has mucha hambre after stomping around avocado groves all day, and seeing as he can put back a cool 7 or 8 lamb lollipops, we’re not exactly dishing those guys out on a random Tuesday.

lamb patties - fresh herbs ready to be chopped

But ground lamb is very affordable, and infinitely more forgiving when it comes to cooking temperatures (because really, is there anything more sad than a gorgeous lamb lolly that’s been cooked even a smidge past medium rare?), and as these pitas come together in less than a half hour, they’re just what the weeknight Dinner Doctor ordered.

lamb patties - herbs!

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a farmer’s optimism: feta and herb meatballs with roasted red pepper and chard conchiglie (as seen my my iphone)

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“The farmer has to be an optimist, or he wouldn’t still be a farmer.”           — Will Rodgers

It’s absolutely bucketing outside – the kind of rain that recalls the old ‘cats and dogs’ idiom; the sort that keeps you from attending a yoga class you’d virtuously scheduled into your day for fear of getting ‘soaked to the bone’ while racing from car to studio, and the type that commands warm socks and your favorite hoodie as the only acceptable attire.

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For those of you that do not live in Southern California, and for me, previously, at various (well, most) points in my life, this kind of rain is usually a bummer.  Maybe it’s just that you tend to remember these sort of negative things, but in my memories, heavy rain – or any bad weather, really – has an unfortunate tendency of picking up just as a plane carrying your best friend touches down for a weekend visit, or on the very weekend that you were planning a backyard fete.  You know what I mean – inclement weather always seems to happen right at the wrong time.

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But this time, that couldn’t be further from the truth.  We’re settled into our new house in Santa Barbara, the last of the scuffed-up and tape-heavy corrugated boxes have been broken down and hauled away, and we’re having our inaugural rainfall.  Not just any old rainfall though – a rainfall that has been hoped, prayed, and danced for by anyone and everyone in the state of drier-than-bone-dry-California (and my Mother, way across the country on Cape Cod, who has been anxiously watching the storm crawl across the doppler for the better part of a week!)

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Here in unusually hot and sunny California – and particularly in South – we’ve managed to get ourselves in a real predicament as far as the water supply is concerned….or complete lack thereof, I should say. Upon the first fat drops hitting the roof you could hear a collective squeal of joy, and when you live on an avocado farm – one that has become increasingly sunburnt and parched under this ultra-sunny Winter sky – a few days of much needed soaking feels like hitting the jackpot.

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Of course a few days of rain will do anything but solve the drought – it’s a huge help, that’s no question – but we are doing everything in our power to conserve, conserve, conserve around here.  That means a 5 gallon bucket in the shower to catch the first few chilly minutes (which in turn gets dumped on the roses), being aware of and reducing the flow when washing dishes and brushing teeth, setting dishwashers and washing machines to their express settings (read: faster and still totally adequate), and recalling the old hippie mantra, “If it’s yellow….”

Crunchy stuff, right?

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