The French Chef Season 1, Ep. 1 “Boeuf Bourguignon”

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Browning Meat

When browning meat, make sure the meat is dry. Why? If it is wet it will steam rather than brown. Also if you crowd the pan it will create steam. Don’t crowd the pan if you want to brown the meat.

Freshness of Mushrooms

Regarding the freshness of mushrooms, if the cap is closed/connected to the stem it is really fresh. If the cap is open and still remains semi-curled under, it is still fresh. But if the cap starts to fray out, then it is getting old.

Butter

Butter in the pan, is it hot enough? You can tell how hot the butter is by looking at the butter foam. Once the foam subsides, the butter is hot and you can begin sautéing, etc. Why is this important? If the butter isn’t hot enough, it just isn’t going to brown.

Be patient and wait if you want success. - Julia Child

Farmers Market 2/9/12

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I skipped last weeks market run. While it mostly came down to being tired from the days prior, I thought I might be able to stretch what was left for another week. I’ve not been happy with the amount of food waste I have had lately so my laziness was a good push use up what I had. It was slim pickings in the last couple of days but in the process I found a great recipe for a roasted carrot salad. So so good, I highly recommend.

Moral of the story? Be resourceful, use the interwebs to find recipes to use up your veggies!

This week I didn’t have any menu planning done. So I bought what caught my eye.

Farmers Market 2/9/12

Greens! Can’t go wrong with those.

  • Green onions
  • Broccoli rabe
  • Spinach
  • Baby bok choy
Farmers Market 2/9/12

Staples…

  • Garlic
  • Ginger
  • Japanese sweet potatoes
  • Green cauliflower
  • Tomatoes
Farmers Market 2/9/12

Green cauliflower!!!! I’m not sure why I get excited over these things but I do. Now I’ve been not so secretly hoping for a head of purple cauliflower but instead was treated to green. It is beautiful.

Farmers Market 2/9/12

No blood oranges this time, they were all sold out. But I did pick up some Cara Cara oranges and a Pomelo for the first time. I try to push myself to try new things from the market.

  • Satsumas
  • Cara cara oranges
  • Lemons
  • Pomelo

Thanks to the interwebs I learned that the Cara cara’s are a variety of navel oranges and that have a pinkish colored flesh. Yes, as soon as I read that I ran into the other room and cut one open. Well I’ll be. I think I will have to buy more than three next time.

Farmers Market 2/9/12

And a little something for me, sweet pea flowers.

Farmers Market 2/9/12

Beet, Blood Orange & Quinoa Salad

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Blood oranges. This little orange is fascinating to me. The melding of colors both inside and out. The slight sweetness contrasted by the tart. It is a work of art. So… when you get excited to see them for a great price at the farmers market and buy one too many pounds of them? Make this salad. Or just simply make this salad because it is a bright burst of sunshine and good ingredients. Your body will thank you.

Beets + Blood Orange + Quinoa

Now there is a little bit of prep work to pull this salad together. First is the dressing. Zest from the blood orange and lemon. Juice from the blood orange and lemon. Chopped up scallions and some spices brought together with a bit of olive oil.

Beets + Blood Orange + Quinoa

Toasted cumin. Smoked paprika. Coriander. Salt.

Oh! Use a mason jar. Best way to mix dressings. Period.

Beets + Blood Orange + Quinoa

Shake shake.

Beets + Blood Orange + Quinoa

Viola. No mess, no fuss. Thoroughly mixed.

Dice up some roasted beets. Segment the blood orange. Chop the avocado.

Beets + Blood Orange + Quinoa

Combine all of the above with some cooked quinoa.

Beets + Blood Orange + Quinoa

Now you have the option of either mixing the beets in the salad or topping the salad with them. I chose to do the latter because it makes for a much prettier picture.

Beets + Blood Orange + Quinoa

Beet, Blood Orange & Quinoa Salad

Adapted from Cooking Light

Dressing

  • 2 teaspoons blood orange zest
  • 2 tablespoons blood orange juice (about 2 medium blood oranges)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 scallions, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon toasted ground cumin
  • 1/4 teaspoon smoked paprika
  • 3 tablespoons extra virgin olive oil

Combine all ingredients into a mason jar and shake. Set aside while preparing the the salad.

Salad

  • 2 cups of cooked quinoa (that’s 1 cup uncooked quinoa cooked according to package directions)
  • 2 roasted golden beets
  • 3 blood oranges, segmented
  • 1/2 of an avocado, diced

Lightly toss the quinoa with the beets, blood orange segments and avocado. Note: For a prettier serving option, don’t mix the beets in at this point. But instead top each serving with a quater of the diced beets.

Give the dressing a couple shakes and pour over the quinoa mixture. Gently mix well.

Makes 4 - 1 cup servings.

Avocado, Egg & Sourdough

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Avocado, Egg, & Sourdough

Sourdough bread, butter, eggs, avocado… these are a few of my favorite things! Individually these ingredients are heavenly in their own right. But mixed together? Create a wonderful change of pace.

Avocado, Egg, & Sourdough

Now this isn’t anything fancy or new. Do a google search, many have done this before me. But when I stumbled upon this combination a few weeks ago for myself, I knew I found a great somewhat healthy afternoon pick me up or part of a solid morning breakfast for a long day ahead.

Avocado, Egg, & Sourdough

Open faced or not, I’ve done both. Depends on how you prefer to eat it.

Seasoned with salt or spiced up, smoked paprika is wonderful. I’m also thinking toasted cumin or chili powder would be devine. Oh and maybe a Greek seasoning blend.

Mayonaise or greek yogurt, I’ve tried both. Each bring something to the table.

This recipe is a solid base for where ever you want to take it. Though I don’t know if I am willing to part with the sourdough… it’s dear to my heart.

Avocado, Egg, & Sourdough

Avocado, Egg & Sourdough Sandwich

  • 1 hard boiled egg, diced
  • ¼ of an avocado, diced
  • 1 teaspoon mayonaise
  • Salt & Pepper, to taste
  • 1 large slice of sour dough bread, toasted
  • Butter, for toast

Dice the hard boiled egg and avocado and place in a small bowl. Add the mayo and mash together to create of creamyish cohesive mixture. Season to taste. This is

Cut the slice of bread in half and toast. Once toasted, butter the bread while it’s still warm.

Spread avocado mixture over buttered toast and enjoy.

Makes approximately ⅓ cup of spread which is enough to make 1 heartily filled sandwich with a little left over.