Chilean Wine Event this Tuesday!!

Though there is talk of the recession coming to an end, great wines at bargain prices are always a plus. My friend Liz Caskey, a passionate food- and wine-lover (and the founder of Santiago-based Liz Caskey Culinary and Wine Experiences), is in New York this week and will be hosting a special Chilean Wine Tasting Event at ICE (Institute of Culinary Arts) this Tuesday night, October 27, from 6-8 pm. The class will introduce some of the most exciting wines in Chile right now (all which are quite affordable), from a zesty Sauvingon Blanc to an earthy Carmenere, with practical tips on wine-tasting techniques and food and wine pairings. All this for only $35!

For more information, check out Liz's blog or simply sign up here.

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More recipes to come soon (I promise!) Pumpkin muffins, anyone??

The Recession Cookbook has MOVED!!

Dear Readers,

I have been on a bit of a cooking hiatus the past few weeks, but not by choice: I've MOVED! With the change of apartments (and some late nights working), I've been in an unfortunate state of kitchen-limbo--packing, cleaning, moving, and now...unpacking.

The good news: I love my new kitchen (it's super cozy and actually has boxes of herbs growing in the window) and I forsee a fall of soups, stews, fall baking projects ahead. The bad news: half of my stuff is still in boxes and I am leaving town Friday for nearly two weeks. (Going to France, though, so not entirely bad news!)

But do stay tuned...more inexpensive, fresh, seasonal recipes to come!

Happy Cooking,
Anna

Easy and Ultra-Fresh: 15-Minute Appetizers

I apologize for the lack of pictures, but I had to share with you two simple (and super tasty) dishes my friend Katie and I whipped up for a potluck party last night. A last-minute invite to a friend's rooftop had us scrambling to throw together some fresh, easy, share-able dishes, and this is what we came up with...

Inspired by the amazingly delicious avocado toasts at Cafe Gitane--lightly toasted whole grain bread spread with a bright green mash of ripe avocados, lemon juice, chili flakes, salt, and olive oil--we decided to recreate our own version at home. Which fortunately turned out to be easier than we ever imagined (and just as delicious)! We also made a refreshing watermelon mint salad with French feta and a splash of white basalmic vinegar.

These two dishes took about 15 minutes total to make, cost less than $20, and feed about 8 people as part of a buffet spread. They are definitely my two new favorite dishes, and I hope you'll try them out for yourself!

CAFE GITANE'S AVOCADO TOASTS

Combine 3-4 ripe avocadoes with the juice of half a lemon, and about a teaspoon of chili flakes in a large bowl. Drizzle with extra virgin olive oil and mash with a fork until chunky. Season with salt and pepper.

Spread the mixture over toasted slices of whole grain bread. Cut into triangles and serve with an extra drizzle of olive oil (and another dash of chili flakes if you like it extra spicy).

WATERMELON SALAD WITH MINT AND FETA

Combine about 2 cups of watermelon chunks with about 2 tablespoons chopped mint. Sprinkle with 1 tablespoon white balsamic vinegar and 1/4 cup crumbled French feta. Season with salt and pepper and serve chilled.

WINE SUGGESTION: I always love a good sparkling to take to a party. The all-organic Domaine Saint-Vincent (from New Mexico of all places!) is crisp and dry, with cirus notes and a slightly toasty finish. Best of all, it's only $11!

My Other Favorite Tomato Salad...

A few weeks ago I shared with you all my love for Caprese salad. It's hard to find a more delicious combination on a hot August day than ripe heirloom tomatoes, tangy discs of fresh buffalo mozzarella, and torn basil, and drizzled with good balsamic vinegar and extra virgin olive oil.

But, since the tomatoes are oh-so-beautiful right now, I wanted to share with you my other favorite tomato salad (just to mix things up a little bit): Panzanella. Originally created in Italy to use up stale bread, this hearty salad has everything we love about a Caprese salad (tomatoes, basil, mozzarella), with the addition of large golden croutons, slivered red onions, and a garlicky red wine vinaigrette in lieu of balsamic vinegar. Actually traditional Panzanella doesn't have mozzarella, but I like to put it in my version, using little mozzarella balls instead of slices.

It goes without saying, you want to use the freshest, ripest tomatoes (preferably a blend of colors) you can find. Buy local tomatoes if at all possible--they will certainly taste better, and why pay for a tomato to be shipped across the country (or up from South America) when you can buy one from a farmer a few miles away? I know that it's not always easy to buy local produce, but it's definitely worth the effort!

As for the bread, you want to use a dense Italian bread, preferably a day or two old. The salad is absolutely delicious within the first 15 minutes or so after mixing everything together, but don't let it sit too long or the croutons will begin to grow soggy. That said, if you make a large portion of salad and think you'll have leftovers, only mix in as many croutons as you'll eat in one sitting and save the rest in an airtight container (or Ziploc bag). That way if you want to eat some Panzanella the next day, you can mix in crisp croutons and still enjoy the lovely textural contrast. (Don't keep this salad in the fridge longer than one day, however--the tomatoes will start to break down in the vinaigrette).

PANZANELLA

1/2 day-old crusty Italian loaf, cut into 1-inch cubes (about 2 cups)
2 cloves garlic, minced
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
1 pound tomatoes (variety of colors and sizes), cut into wedges
1/4 cup thinly sliced red onion
1 cup fresh mozzarella balls, drained*
10 basil leaves, torn

Serves 2

*Instead of mozzarella, you can substitute 1 cup seeded cucumber chunks.

Preheat your oven to 375 degree F. Place the bread cubes in a large bowl, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss to combine.

Arrange the bread cubes in a single layer on a baking sheet and bake for 10 to 12 minutes until lightly golden. Let cool for 10 minutes.

In the same bowl, whisk together the garlic and red wine vinegar and slowly add the olive oil in a steady stream, whisking constantly to combine. Season with salt and pepper to taste.

Add the tomatoes, onions, mozzarella, croutons, and basil, tossing gently to combine. Season with additional salt and pepper if desired and garnish with additional torn basil and a drizzle of olive oil. Serve immediately.

WINE PAIRING: This salad is really versatile, and could pair well with a crisp white or a light red. But as summer is nearing an end, I say why not enjoy one more rose?? The pale, herb-scented Provencal roses are my favorite, and Chateau Barbanou makes a lovely dry rose (L'Instant) that is perfect with salads and grilled fish or chicken. It's a bit of a splurge for $17, but as the summer is nearly over, you should enjoy it while you can!

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Blueberry Peach Crumble

As you can tell by my lack of posts, August has proven to be a busy month. Between work and travel, I’ve had far less time to cook (and write) than I’d like. An ideal August for me would consist of daily market trips, nightly dinner parties, a few beach trips, and a good novel or two. Though I have managed a few beach trips and have nearly made it through a novel, my cooking lately has consisted of assembling salads and pulling out my grill pan every so often.

The other day, however, inspired by the piles of beautiful ripe peaches at the market, I decided to make one of my all-time favorite summer treats: a Blueberry Peach Crumble. There is nothing more delicious in the summertime than warm fruit cobbler, with its crunchy walnut topping and a scoop of vanilla bean ice cream melting a little with each bite. Equally satisfying for dessert or for breakfast, this is something that doesn’t last more than a day or two at my house.

This is truly one of the easiest recipes you will ever make. Sure, you have to slice the fruit, but once that’s done, you just toss it with some sugar, orange juice and orange zest and dump it in a baking dish. (If you like, you can substitute nectarines and blackberries for peaches and blueberries, or in the winter, try using Granny Smith apples and cranberries. You can’t go wrong.) Then toss the topping mix together and sprinkle on top of the fruit. Bake it, cool it slightly, and dish it up with your favorite vanilla ice cream (or crème fraiche if you prefer). Bon appétit!

BLUEBERRY PEACH CRUMBLE

Crumble Topping

1 cup all-purpose flour
1/2 cup brown sugar
Pinch of salt (1/4 teaspoon)
Pinch of cinnamon (1/4 teaspoon)
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup chopped walnuts (optional)

Fruit Filling

2 pounds peaches (or nectarines)
1 pint blueberries (or blackberries)

1/4 cup granulated sugar
1/4 cup fresh squeezed orange juice
1/2 teaspoon orange zest

Serves 6
Preheat the oven to 375 degrees F.

For the crumble topping, combine the flour, brown sugar, salt and cinnamon in a bowl or food processor. Cut the butter into the flour mixture with a fork and knife, crumble with your fingers, or pulse in a food processor until small pea-sized lumps appear. Stir in the chopped walnuts if desired.

Slice the peaches, nectarines, or apples (peels can be left on or removed – your preference) and place in a large bowl. Add the berries and toss to combine. Sprinkle the sugar, orange juice, and zest over the fruit and toss gently.

Place the fruit mixture in a medium-sized ceramic baking dish and sprinkle the crumble topping over the fruit. Place the dish on a baking sheet (to catch any drips!) and place on the middle rack of the oven. Bake for 45 minute, or until the top is browned and the fruit is bubbling on the sides.
Serve warm with vanilla bean ice cream or a dollop of crème fraiche.

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Grilled Skirt Steak Tacos with Corn Salsa

I love August, when the days are long and markets are bursting with fresh produce. As a kid, I looked forward to late summer when we could eat from my grandparents' garden: candy-sweet corn on the cob, steaming hot and dripping with butter, served with steamed squash, green beans, and a plate of ruby red sliced tomatoes. With vegetables this fresh, you don't even miss the meat.
Corn on the cob still holds a special place in my heart, and when I saw the 2-for-$1 special at Whole Foods the other day, I was inspired to make a grilled corn salsa to go with a smoky cumin-rubbed skirt steak. Skirt steak—the long, thin strip of meat that runs underneath a cow's belly—is one of the most flavorful cuts (in my opinion) and one of the best values. It's only $12.99 a pound and--after sitting in a marinade for half an hour—cooks in 8 minutes flat. This dish would be great on its own (perhaps on a bed of arugula), and even better wrapped in a warm tortilla with sliced avocados.I made this for my boyfriend the other night and he declared it “the greatest thing I've ever made.” I'm not sure I fully agree, but I certainly appreciated the compliment! Try it out and let me know what you think...

GRILLED SKIRT STEAK TACOS

4 medium whole wheat (or white) tortillas
1 ripe avocado, sliced
Grilled Skirt Steak with Cumin Lime Rub (recipe below)
Grilled Corn Salsa (recipe below)
Serves 2

Heat the tortillas in a nonstick skillet over medium heat—about 1 minute per side. Arrange several avocado slices in the center of each tortilla and top with grilled skirt steak and corn salsa. Fold in half and serve warm or room temperature.

The finished product—the perfect summertime meal with a pitcher of margaritas!

GRILLED SKIRT STEAK WITH CUMIN LIME RUB

1 pound skirt steak, cut 4 pieces
1 tablespoon cumin
2 cloves garlic, finely chopped
Juice of 1/2 lime
3 tablespoons olive oil
Salt and pepper to taste

Place the skirt steak in a shallow (non-metal) baking dish. Sprinkle the meat with cumin and garlic, and drizzle with lime juice and two tablespoons of olive oil. Using your hands, rub the seasoning into the meat until evenly coating. Let sit for half an hour at room temperature (or up to two hours in the refrigerator).

Rub the remaining tablespoon of oil onto a grill pan and place over high heat until beginning to smoke. Season the steaks with salt and pepper. Grill the steaks for four minutes per side for medium rare. (I wouldn't recommend cooking skirt steak much longer or it will get tough.) The steaks should be rosy on the inside with a nice dark crust on the outside.

Let the steak sit for 5 to 10 minutes (preferably on a plate to catch the juices) then transfer to a cutting board. Cut the meat against the grain in thin slices and serve on a platter drizzled with the extra juices.


GRILLED CORN SALSA

2 ears corn (in the husk)
4 tablespoons olive oil
Salt and pepper to taste
1 to 2 cloves garlic, minced
1/2 pint grape tomatoes, sliced in half horizontally
1/2 red onion, chopped
1 cup cilantro, chopped
Juice of 1 lime

Heat a grill pan over high heat. Remove the corn from the husks and rub with 1 tablespoon olive oil, plus salt and pepper to taste. Grill the corn for 10 to 12 minutes or until the corn becomes tender and brown grill marks appear. (Alternately, you can grill the corn for 4 to 5 minutes and finish roasting the corn in a 400-degree oven.) Let cool.

Slice the corn kernels from the cob into a bowl. Add the tomatoes, garlic, onion, cilantro, lime juice, and the remaining 3 tablespoons of olive oil. Season with salt and pepper to taste. And—as I'm never a believer in following recipes to the T—feel free to add extra of any ingredient based on your taste. If you love lime or cilantro, add more. Too much lime? Add a little extra olive oil. Don't like cilantro? Substitute basil instead. If you want more or less garlic, add to suit your taste. Basically this recipe is a starting point for your own experimentation. Have fun!
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Dinner in Provence: Grilled Fish with Tomatoes, Olives, and Basil

As I mentioned in my last post, I was recently in Antibes Juan-les-Pins (in the South of France) and was completely inspired not only by the beauty of my surroundings, but by the incredible food! I don't know what it is about the Mediterranean, but everything there just tastes so much fresher, brighter, and more...real. Every meal (except breakfast) consisted of grilled fish and roasted vegetables, with plenty of fresh herbs and extra virgin olive oil (and rosé wine, of course!). I loved the simplicity of the meals--they definitely embraced the principle that less is more. And with such an abundance of local seafood and produce, why not let the ingredients shine?! Daurade (sea bream), a tender white fish, was the most popular catch of the day, and we had it multiple ways: stuffed with herbs and grilled whole, roasted in a white wine broth, and simply pan-seared, served with an aromatic sauce of tomatoes, garlic, olives, and basil.

Inspired by all the fresh fish and Mediterranean flavors, I came home and tried to recreate the my favorite dish of the trip: the seared daurade with tomatoes, olives, and basil. Unable to find daurade at Whole Foods (and I'm assuming even if I did, it would probably be pricy), I settled on a more familiar white-fleshed fish that was also on sale: cod. It was only $8.99/lb (as opposed to $15.99 for halibut), and I only needed half a pound for two people. I bought some grape tomatoes, basil, garlic, and Kalamata olives and a few zucchini and squash to make a rough 'tian'.

Traditionally, a tian is an oval-shaped earthen dish used in Provence to bake vegetables. Eggplant, tomatoes, zucchini, and sometimes potatoes are arranged in alternating layers, drizzled with olive oil, and sprinkled with fresh herbs and garlic cloves. The end result is also called a tian, and I like to make simple zucchini and squash tians, or zucchini, tomato, and eggplant. The end result is always delicious no matter which combo of vegetables you use, and the leftovers and absolutely delicious on a sandwich or pizza, tossed with hot pasta and fresh herbs, or simply eaten on their own with a grating of Parmesan.

Not only is this meal ultra-healthy, it's also surprisingly simple, and the ingredients will run you less than $15. Bon appetit!

GRILLED FISH WITH TOMATOES, OLIVES, AND BASIL

16 grape tomatoes, sliced in half lengthwise
3 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1/4 cup seedless Kalamata olives, chopped
10 basil leaves, chiffonaded (thinly sliced)
1/2 pound cod (or other white fish--halibut, sea bass, tilapia), cut into two fillets
Salt and pepper to taste

Serves 2

Preheat the oven to 425 degrees.

Toss the tomatoes and 1 tablespoon olive in a small bowl; season with salt and pepper. Place tomatoes on a baking sheet and roast in the oven for 15-20 minutes or until softened.

Meanwhile, prepare all the other ingredients. Do not start grilling the fish until everything else is prepped and ready to go--the pan sauce is the last thing you will make and it happens very quickly.

Rub a grill pan with 1 tablespoon olive oil and heat until just beginning to smoke. Season the fish with salt and pepper and place on the grill pan. Cook for 2 to 3 minutes per side, until the fish is flaky and opaque throughout. Remove the fish to a plate and keep warm.

Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant and lightly brown. Add the roasted tomatoes, olives, and half the basil, and cook for another minute or two, stirring (or tossing) to blend the flavors. Season with salt and pepper.

Serve the fish with the zucchini tian (recipe below) topped with the tomato sauce. Sprinkle the remaining fresh basil over the fish, and drizzle with a bit of olive oil.

ZUCCHINI AND SQUASH TIAN

No need to use a special earthen dish for this--you can use a baking sheet if you want!

2 medium zucchini, thinly sliced
2 medium squash, thinly sliced
5 to 6 sprigs frsh thyme
Olive oil
Salt and pepper to taste

Serves 2, with leftovers

Preheat the oven to 425 degrees F. If you are using an earthen baking dish and want a beautiful presentation, arrange the zucchini and squash in alternating layers, packing them tightly as you go. Otherwise, arrange the sliced vegetables in a single layer on a baking sheet (use two if you need to). Scatter the thyme sprigs on top and drizzle with olive oil. Season with salt and pepper to taste.

Roast the vegetables for 35-40 minutes, until softened and beginning to brown on the edges. (FYI: It will cook more quickly on a baking sheet.)

WINE SUGGESTION: A pale, dry, rosé wine from Provence is a must with this meal. Try the 2008 Domaine de la Courtade L'Alycastre Rosé from Porquerolles, a tiny island off the coast of Provence. A steal at $12.99, you may find that one bottle is not enough!

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