Author Archives: gregariousgourmet

Appetizers, Entertaining, Quick/Easy, Spicy

Turning up the Heat!

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Not sure if I’ve mentioned this before, but my apartment building is becoming a remake of the Friends sitcom. THREE of the eight apartments are  close friends of mine, meaning I will be spending (most likely) 80% of my time hanging with friends in this very building. For a food blogger, it’s perfect – I have a built-in group of recipe testers who all have eclectic tastes. I decided to throw an impromptu party the other night, and the relentless summer heat merited a night of frozen margaritas. Not wanting to submit to serving only chips and salsa, I decided to also make Baked Stuffed Jalapeños and Potato Skin Bites with Chorizo.
Jalapeños are a tough bunch to work with – when cutting one, you’re fine with a simple paring knife and board. When cutting 20, it is almost crucial to have gloves on if you plan on touching anything for the next several hours. While the seeds and the veins are notably hot, it’s the oils that are the culprit for irritating skin. Trust me, with the cheap price of gloves your hands will be thanking you for it.
These are quick to make, and the result is fabulous! Any number of cheese can be stirred into the cream cheese as well, such as monterey or cheddar, but I chose to go with just the basics. You can also leave in a few of the seeds if you are daring, but I’ll warn you that these little guys pack a punch as is – click HERE to learn how to make these spicy bites!
This second dish was a little bit more complicated. Roasting the potatoes was a synch, but removing the pulp (using a teaspoon worked best for me) was a little trickier. Be sure they are cool enough to handle, otherwise you’ll be playing “hot potato” with the floor (and the floor’s gonna win, it always does).
I hadn’t really worked with chorizo prior to this dish. My friend Brian was given the task of removing the casings, and that turned out to be quite the chore. Slicing the sausages in half and removing it with a paring knife was our discovered shortcut. When browning the chorizo, you really have to break up the pieces with a spoon. You can use bacon in this, but chorizo adds a great taste that is definitely the centerpiece of these little bites – check out this recipe by clicking HERE.
For the pairing, I wanted to turn up to the heat to complement these spicy treats. What better way than with Le Grand Tango, by Ástor Piazzolla. An Argentine composer, Piazzolla is known for tangos that feature elements of jazz and classical. His love for music emerged when, after moving to New York with his family, his father purchased bandoneón for him from a pawn shop. His music is both lively and tragic, and is really fun to perform. This is a great piece, and I hope you enjoy the recording (even though it sadly ends 2 minutes before the end…another setback of YouTube…).

http://www.youtube.com/watch?v=eamRlKTe7rU

Sources Cited:
“Ástor Piazzolla.” Wikipedia.com

Nuts, Quick/Easy, Rice/Pasta, Vegan

I Can’t Believe it’s not Cheese!

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We all love the familiarity of a creamy bowl of macaroni and cheese. There really is nothing quite like it. I’m not talking about those blue boxes of Kraft – I mean the real deal. So you can imagine my curiosity when I came across a vegan recipe for Macaroni and “Cheese” that claimed to be practically indistinguishable from the original.
I’m not a big fan of soy cheeses, but not neither is this recipe. It relies on two “secret” ingredients – ground cashews and nutritional yeast. The second one may have you running in terror, but consider the following: it is a pure, inactive strain of the yeast Saccharomyces cerevisiae; the same used to brew beer and make wine. This ingredient is primarily used for its flavor, yet is also a great source of vitamin B12 for vegans. It is crucial to achieving the right taste in this dish, and it comes pretty darn close to mac and “cheese”
While this dish may sound complicated, it’s incredibly simple. The sauce is combined in a processor, then heated briefly before being added to the pasta. I’ll admit – I was apprehensive about the potential of this, but once again had surprised carnivores reaching for seconds. I can’t vouch for those who are enamored with the Kraft variety, but recommend this highly to anyone looking for a new twist on an American classic – click HERE to make this “cheesy” dish! I also made my favorite roasted cauliflower recipe (primarily to utilize my new lighting set!) which you can find the recipe for HERE.     
The “minimal” effort of this dish, and it subsequently rich flavor, led me to a lesser known category of classical music: the minimalists. Minimal music was a style that emerged in Western music around the mid-1900s. Terms to describe this style are conceptual, limited, continual, patterned, etc. I decided this dish’s pairing would be best with a composer who could appreciate its vegan qualities, so I went with self-ascribed vegetarian Philip Glass. To emphasize the depth of this simple dish, I went with his Song V from Songs and Poems for Solo Cello. Written between 2005 and 2007, this series was composed for acclaimed soloist Wendy Sutter (whose recording I’ve included below). While it’s a very “minimal” work, it is quite beautiful. Enjoy!

http://www.youtube.com/watch?v=Cowfr10p-no

Sources Cited:
“Nutritional Yeast.” BestNaturalFoods.com 
“Minimal Music,” Wikipedia.com 

Appetizers, Quick/Easy, Shellfish

Dinner, Without the Rush

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While I relish the work of assembling ingredients and preparing a meal, there are some days that I just don’t want to think about it. It’s days like this that the term “make-ahead” becomes one of my favorites. This week, my roomie Jenn and I hosted a “girls’ night.” Weeknight dinners for friends are always tough, since all I normally want to do is veg-out and watch a movie after work. Knowing this would be the case, I planned ahead and made two delicious, healthy dishes that could be prepared ahead of time: Roasted Shrimp Cocktail and Roasted Edamame-Corn Salad.
Truth be told, shrimp cocktail isn’t the most exciting of hors d’oeuvres. The sauce relies on pantry staples (my make-ahead feature), and the shrimp are traditionally boiled with little to no seasoning then served cold. This recipe, on the other hand, takes a new edge by roasting the shrimp. I added a few extra touches to the shrimp itself to really put this one over the top – click HERE to but the flavor back in this hackneyed dish!
I love fresh corn, practically as much as I love edamame – so basically this salad was a match made in heaven for me. It’s simple, packed with flavor and can be made the night before. Its the perfect complement to any summer meal, and is healthy to boot! Flavors are easily adjustable, and it can be made with any variety of fresh vegetables. Click HERE to learn how to make this delicious salad!
For the musical work, I wanted to focus on the relaxing quality afforded by not having to worry about cooking the day-of the occasion. I started referencing dance forms, and came upon the Sarabande. Originally the zarabande, the dance originated in Central America where it was subsequently discovered by Spanish explorers. Though its original context in 16th-century Spain was quite lively (and perceived as obscene), its arrival to the French court in the early 17th century resulted in a form that was much more slow and solemn (countering the overt passion of the original). This triple-metre dance is found throughout the Baroque repertoire, yet several composers of the early-twentieth century were inspired by it as well. Among those was Francis Poulenc (a composer I hope to feature many times on this blog), whose Sarabande for Guitar I chose for this meal – the recording I’ve included is by guitarist Matthew McAllister. Enjoy!

http://www.youtube.com/watch?v=3aI6ACJNecE

Sources Cited:
“Sarabande: Description.” ClassicalCat.net

Chocolate, Cookies/Bars, Dairy, Quick/Easy, Vegetarian

Effortless Perfection

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“These are the best macaroons I’ve ever had, and trust me – I know my macaroons!” I’m not usually one to brag, but this compliment (from my coworker Dianne who loves coconut) only confirmed how simply amazing these cookies are! I originally made these for a friend to congratulate his big win with the Spokane Symphony (congratulations Ross!) Wanting to create something both quick and easy, I came up with these Chocolate-Dipped Coconut Macaroons. I brought the remaining cookies to my office the next day – they disappeared almost instantly.
Though most Americans associate these as being macaroons, the “authentic” macaroon has no coconut whatsoever! It is instead a meringue-like cookie, made from almond paste and egg whites, that is believed to have originated within an Italian monastery several centuries ago. The term macaroon is derived from the Italian term maccarone, meaning “paste.” While the coconut variety is extremely popular in the US and the UK, its delicate, almond cousin takes the lead elsewhere.* That being said, if you like coconut and/or chocolate, you won’t think twice about these cookies’ departure from the norm – click HERE to bake a batch of these today!
And now for the musical pairing – I have to admit, cookies are always an interesting case for me. They can generally be assembled and baked in under 30 minutes. While these cookies were really easy to make, they had a surprising depth of flavor. This led me to choose a composer who is often seen as being simple, yet is far more complex when experienced: Bach. I chose his Fugue in B minor on a theme by Tomaso Albinoni. While there are only two voices in the work, it is beautifully intricate and surprisingly profound. The recording is by Glenn Gould, whose playing of this difficult fugue seems so entirely effortless – enjoy!   

http://www.youtube.com/watch?v=aQjF0TNsDCk

Sources Cited:
*”History of Macaroons.” The Nibble

Chicken, Fruit, Roasted, Spicy

A Colorful Plate with a Fiery Bite

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As some of you may know, I am a MAJOR fan of spicy food! I’m that crazy one who stacks a spoon wasabi onto each piece of sushi, and uses crushed red pepper flakes in nearly everything! My new favorite spice: chipotles en adobo. I regularly have a can of these stocked in my pantry or fridge. When I invited several friends over this past week for dinner, I found the perfect way to showcase these smoky favorites of mine: Ancho Chicken Thighs with Chipotle Peach Salsa. (Note: this photo was taken with my new lighting set! SO happy to not have to worry about taking late-night photos anymore!!!)
Being from Georgia, you can see why I LOVE this salsa! But really, this is a fantastic topping for any grilled food. It’s the perfect balance of sweet with heat. I used a combination of white and yellow peaches (to add color). The chipotle peppers pair perfectly with the fruit, and a touch of ginger gives it the finishing touch! Coating the chicken in chili powder was optional, but it made for one fantastic meal! Be sure to have plenty of chips on hand for the leftover salsa – it’s truly addictive, and you’ll be licking the bowl clean (not that we did…ahem). Click HERE to learn how to make this fun, spicy entrée!
I wanted my musical pairing to the reflect the firey, colorful aspects of this dish. That led me to one of my favorites YouTube recordings: Danzón No.2, by Arturo Márquez. The personalities of this work, as well as the overall spirit pair beautifully with the fresh, bright flavors of this dish. The particular recording I am referring to is by the world-renowned Venezuela Youth Orchestra. While this work is a definite showstopper, it’s this ensemble that sends this piece over the top. I hope you enjoy!

http://www.youtube.com/watch?v=3vwZAkfLKK8

Fruit, Seasonal, Shellfish, Special Occasion, Summer

A Rendezvous with the Coast

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Last weekend was my first time taking an actual summer vacation – visiting the Hamptons with family and friends. Even though it was only for three nights, the trip rewarded me with a sense of relaxation (aka time away from Boston) I desperately needed. Nonetheless, I never surrender my desire for cooking even when on vacation (if I have access to a kitchen, that is). My aunt allowed me to take the reigns on dinner for one of the nights, and you can only imagine my excitement when she brought home 2 pounds of frozen lobster. With fresh herbs and aromatics from the local farmer’s market, I decided to make Lobster Risotto.
Now you might be thinking: frozen lobster, what makes that exciting? This was flash frozen lobster, with no preservatives, and wild caught – three winning categories in my book! Flash freezing is a process that brings food to a temperature far beneath water’s freezing point (32°F or 0°C). This prevents the formation of ice crystals, which can otherwise damage the food  by make its texture mealy/watery. Fish that have been flash frozen are often done so directly after being caught, sealing in its freshness and quality.*
The other wonderful thing about this risotto was the pan I got to cook it in: an All-Clad paella pan. Risotto is a dish that take patience, making sure the timing is just right. But this pan made that process a much simpler one, no doubt. If there is a Santa, this is on my wishlist! The recipe (aside from the lobster) is pretty basic, yet makes a LOT of risotto – bear in mind I was preparing a meal for 9 people. It can easily be halved to serve 4 or 5. Click HERE to learn how to make this delicious, creamy risotto!
While visiting that local farmer’s market, I was drawn to the ruby cherries on sale.  Cherries are an innately beautiful fruit, boasting great color and shape. These characteristics helped to inspire my dessert course – Fresh Cherry Cake. I wanted a simple context to amplify the aesthetic look of the fruit, yet a complimentary flavor to augment their fresh taste. An almond cake (adapted from my favorite Joy of Baking), was the perfect answer! Click HERE to see how to make this simple yet stunning dessert!
I have always found the cello to be my favorite for times of relaxation (perhaps because it is the closest to the timbre of the human voice), and I wanted my musical selection to reflect my vacationing mindset . So I chose Luigi Boccherini’s Cello Concerto in B-flat No. 9. Being a cellist himself, Boccherini truly captures the instrument’s voice through this piece.** The ornate, fluid style of this work also helped lead to my pairing, and its almost playful charm as well. The recording I’ve included is by cellist extraordinaire Jacqueline Mary du Pré performing the first movement. I hope you enjoy!

http://www.youtube.com/watch?v=KbBb3M7L8-M

Sources Cited:
* “Flash Freezing.” Wikipedia.com 
** “Luigi Boccherini,” Wikipedia.com

Grilled, Vegetarian

Taking out the Meat, But not The Flavor

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Who ever said meatless had to mean flavorless? There are occasions when a recipe surprises even me – this was definitely one of those times. I had two beautiful eggplants that I needed to use up before my vacation, and felt that vegetarian meal was the way to go. Eggplant parmesan would be too time-consuming, but Italian was definitely the direction my thinking was headed. Having a general idea about what I wanted to do, I came up with my own invention based on some lasagna rolls I’d made a few years back: Eggplant Rollatini with Ricotta Filling and Homemade Tomato Sauce.
Though these seem complicated, they are actually quite simple. The most involved step is preparing the eggplant slices themselves. Eggplant is a water-laden vegetable, making it act more like a sponge than a vegetable when cooked. That’s why it’s crucial to salt these slices before grilling – you can skip this step, but you won’t get the same result. I stacked three cookie racks and arranged the slices across each layer. The salt acts as a dehydrator, and literally pulls the water out of the eggplant (you’ll see little beads of water towards the end of each 30-minute “session”). It also helps to take away a lot of the bitter taste often associated with the vegetable. The texture of these rolls was perfect as a result!
These slices can be cooked by any method (baking, pan-frying, etc), but I wanted the aesthetic look of grill marks – cue grill pan, which once again proved a great buy for the cost. The width of this pan was perfect for the amount of eggplant I had, and reduced the number of batches substantially. I had a jar of sun-dried tomatoes in my fridge, and I figured these would be great for the filling. For the sauce, I completely made that up – I had a big can of plum tomatoes and a small can of diced. Add some wine and shallots and voila! Even though these rollatini used (mostly) pantry staples with basic prep, the result was fabulous – click HERE to learn more about this vegetarian success!
The pairing for this piece was an interesting consideration: I’ll put it in the words of my friends Tim Wilfong: “a dish that was hearty, but not heavy; had a lightness that was unexpected.” That led me to seek out pieces that were full, yet not overly “heavy” in content. Liszt was my immediate conclusion, given his ability to achieve this dichotomy of character. While his music can be rich and lush, it can also be light and delicate. This led me to his piano works, and his Consolations, Six Pensées poétiques, were the perfect match. Light, yet filled with rich nuances and melodies, these piano works made for the perfect pair. I’ve included here a recording of the famous Vladimir Horowitz performing Consolation No.3. His interpretations of the other six Consolations are also available on YouTube – enjoy!

http://www.youtube.com/watch?v=zS5LRRsNYZk&feature=related

Fish, Quick/Easy, Summer

To Mom, with Love

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My mom visited me this past weekend during “Phase 2” of my mending process. She helped me with daily chores and running errands, things I was extremely grateful for. Considering I was in a much better place than I was last weekend, I had the energy to make a “thank you” dinner. Wanting to make a meal that was simple yet meaningful, I decided to make a menu based on fresh ingredients and bright flavors. The result was delicious: Baked Haddock with Lemon-Caper Sauce and Sautéed Rainbow Chard.
Haddock isn’t a fish I’m too familiar with. Often tilapia or halibut are my white fish of choice. Yet this haddock was not only on sale, it was wild-caught. Though there are endless labels assigned to seafood, there is one that is extremely important to note: wild-caught will always have the upper hand to farm-raised (for now, at least). Farm-raised fish are exposed to a number of anitibiotics/pesticides, have lower levels of healthy omega 3 fatty acids, and are raised under conditions that can be detrimental to their surrounding ecosystem.* Hence my choice to stick with haddock. I made a simple lemon-caper sauce that I roughly adapted from about.com – learn how to make this healthy, refreshing dish by clicking HERE.
While my mom was visiting, we discovered a hidden gem in my neighborhood – a local farmer’s market! Heirloom tomatoes bursting with color, fresh peppers with glossy skins, and more were on display. That’s where I discovered my side: rainbow chard. With jewel-toned stalks and vibrant leaves, this vegetable adds character to any meal. Simply sautéed, it’s delicious. Click HERE to learn how to make this simple yet gorgeous side dish!
For the musical pairing, I wanted a piece that showcased the depth and color of these two dishes. Somehow I was led back to a composer who is readily becoming a foodie’s best friend: Debussy. His gentle nuances and contrasting rich harmonies are the perfect pairing for a number of dishes. For this meal, I chose his orchestral piece Nocturnes. It consists of three movements: Nuages, Fêtes, and Sirènes. The first is a solemn homage to the sky, the second celebrates the dance-like quality of the cosmos, while the third heralds the endless rhythm of the sea.** While the three movements employ contrasting themes, their beauty and natural ambiance made for the perfect pairing. It’s also the perfect thank you to my mom 🙂 I’ve included a recording of the first movement (sadly, this video did not include the orchestra performing in the description). All three are uploaded through this author, so be sure to click through to the next two – enjoy!

http://www.youtube.com/watch?v=e1XSJHTOFAI&feature=youtube_gdata_player

Sources Cited:
* “Wild-caught vs. Farm-raised: Overview” World’s Healthiest Foods. 
** “Nocturnes (Debussy).” Wikipedia.com 

Chocolate, Dairy, Fruit, Summer, Vegetarian

Strawberries and Cozy Saturdays

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As my previous post implied, this hasn’t been the easiest month for me – that being said, I’ve been dying to start blogging again. Considering I’m still on “the mend,” I haven’t been quite as active a culinarian…for those of you who know me, you can see why I had to do something during this “hurry up and wait” period. So I thought I could share a few recipes from my archives – aka photos of dishes that I never had the chance to post. So what better way to make a comeback than with Strawberry Chocolate Shortcakes with Whipped Cream?!
So why are we so addicted to shortcakes? Whether it be the crumbly, buttery biscuits or the bright, juicy berries, they have become one of the idyllic desserts in our culture. I used an interested method with these biscuits – rather than cubing cold butter and using a pastry cutter, I shredded the frozen butter with a cheese grater. The end result was a light, flaky biscuit. As you noticed, these are a little different than your “classic”  shortcakes – they have finely chopped chocolate bits – this is an optional add-in, but I loved the visual aesthetic. Click HERE to learn how to make these beautiful treats.
I’m blogging about these shortcakes on a Saturday, and quite frankly (since I’m relegated to limited activity) I’ve come to enjoy the refuge of these lazy days. Whether curling up on the sofa with a good book or enjoying one of the several TV shows on my queue (TNG and Justified are the current frontrunners), the weekends have proven ideal for summer rest. Though I don’t often listen to the works of Edvard Grieg, I felt that the Sarabande from his Holberg Suite, Op. 40 was the ideal pairing for such peaceful refuge. The suite is neoclassical (drawing from the Baroque style), though Grieg’s signature can be discerned throughout. This quality helped draw my connection to the idea that these shortcakes are also a thing “from the past.” Though the Sarabande is beautiful, the piece is relatively short – if you have the time, I recommend listening to all 5 movements. Enjoy!

http://www.youtube.com/watch?v=OjoBxMR095g&feature=related

Sources Cited:
“Holberg Suite.” Wikipedia.com