Tag Archives: salad

blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.

endive

In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.

blackberries-webBlackberry and Endive Salad

Ingredients: 1 endive (cut into thin slices), 1 small box of blackberries (cut into fourths), 1/4 cup soft goat cheese and/or ground pumpkin seeds, 1 1/2 tbs. high quality balsamic or sherry vinegar, 2 tbs. grapeseed or olive oil, a large pinch sea salt, a large pinch paprika

Method: If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.  Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

 

 

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kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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Smoked Trout Avocado Wasabi Tartine

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

half a baguette

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

lunch mango trout tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

lunch

Smoked Trout Avocado Wasabi Tartine

Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*

Method: lightly toast the two slices of bread and slice your avocado into thin strips.  Top toasted bread with avocado slices and add a pinch of salt atop each lightly.  Top with basil, and thinly layer smoked trout on top with no overlap (see above).  Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.

 

 

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Inspiration: SHREDDED MANGO

shredded mangoI don’t know if we can use the term “Indian Spring” like “Indian Summer”, but if there is such a thing, that is this in Paris.  It’s sunny out.  The gray sides of the buildings must be terribly confused, the flowers on my balcony are either wilting or reaching up to the rays depending on their seasonality, and I got tan today.  Never, ever, did I envision a bronzing skin in March.  I suppose it’s an early birthday present (2 days, 2 days!  March 12!!)

Anyways, I found a new toy, and the very kind lady who sold me this toy brought up a dynamic idea that serves as today’s inspiration: Shredded Mango.  It goes well with sunshine.  And rice.

kiwiThis little Kiwi brand professional cutting tool functions as a mini handheld French mandolin.  You run it down the side of your fruit or vegetable and it makes very thin juliennes… it’s ridiculous easy and I am not grating all of my vegetables into tiny pieces.  I hope it stops soon.  We do have teeth for a reason, but I just can’t get enough of this texture!

Anyways, for those who have carrot allergies, and cannot have that delightful salad normally served with dim sum of carrots and green papaya grated, try getting an under-ripe mango, peeling it, and then turning it into thin batons.  Toss it with some sesame oil, a splash of lemon juice, pinch salt, and sesame seeds for something fun.

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TIME FOR NOM NOM: Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger Salad

potato basket salad pesto fish purple potato puree-Nut-, gluten-, egg, and corn-free, lactose-light-

Bonsoir des amis!  Alas, it is that time, we get to eat again.  What started in Los Angeles in 2009 as a blog from a girl just graduating from UCLA has now morphed into still a blog a myriad of recipes from a graduate of Le Cordon Bleu Paris and a cook working in a Michelin-starred graduation diplomarestaurant in Paris, France.  Well la tee da, looks like gluten-free is getting all gussied up.

But we won’t analyzed on our plating presentation, so let’s carry on with jolly haste.

I thought it’d be nice to start off with one of my cooking atelier dishes from what I guess you could call “exams” in culinary school.  I somehow made it all gluten-free.  Fancy that.  ;)  This fish is remarkably easy to prepare, and the herb pesto is a healthy, quick, and light way to add flavor.  (Basil is also a natural serotonin booster, so with those omega-3’s from the sea bass bubble child pesto fish with riceand the leafy greens, get ready to smile inside and out.)

Feel free to use as many or little of the components of this dish as you’d like.  It all goes really well together, but let’s face it, when you cook at home, sometimes rice is just an easier side dish at home than a purple potato basket.  –>

Cheers!

Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger Salad

All recipes serve two.

Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger SaladSea Bass:

-Ingredients- 2 sea bass filets, bones and skin removed; 1 bunch fresh basil; 1 tbs. extra virgin olive oil + extra to cook with; sea salt; ground black pepper or paprika; (optional) aged parmesan cheese

-Method-

chopping nut-free pesto bubble child1. On a clean cutting board, lay out your basil and drizzle with 1 tbs. olive oil and a generous pinch sea salt.  Cut with the sea salt and olive oil into a mush.  (You’ll notice that the leaves don’t turn brown or oxidize, and this is because they’re coated in both oil and salt.  Magic!)  If you fancy cheese, add parmesan cheese to taste right here.  This is your pesto.  Set it aside momentarily.

2. Drizzle a tiny bit of olive oil onto a sauté pan and top with parchment paper that fits to contact inside of the pan.  Drizzle a thin layer of olive oil on the paper.  Season your fish filets with salt and pepper on both sides.  Spread a layer of pesto on top of one side of the fish, and fold into three (like an envelope).  Put your prepared pan on medium low heat.  When oil is warm-hot, add the fish envelopes delicately in the pan.  Let cook over medium low heat for about 1-2 pesto fish cooking in olive oil bubble childminutes, until the cooking side is both opaque and gently golden brown.  Flip delicately, and cook for another 3-4 minutes, or until the fish is cooked through with nothing left opaque, but not too cooked to be dry.

3. To serve, drizzle with any pesto that may have fallen out of the fish during cooking, and top with additional warmed pesto for something really fresh.

Purple Potato Purée:

-Ingredients- 2 purple potatoes (these are seasonal during early winter/late fall, so if you can’t find them 2 fingerling or smaller potatoes will do just fine); 1/2 cup your favorite milk (dairy or dairy-free); 1 tsp. fresh grated ginger or 1/2 tsp. ground ginger; 1 1/2 tbs. extra virgin olive oil; splash lemon juice; sea salt; ground white or black pepper or paprika

-Method-

1. Peel the potatoes and place them in a pot covered in lightly salted water.  Bring to boil, and cook until al dente, aka a fork can be inserted with little effort.  Should take around 25-30 minutes, depending upon the size of your taters.  Pre-heat your oven to 375 degrees Fahrenheit.

2. Strain the water, keeping  and place potatoes on a baking tray.  Bake in the oven for 5 minutes to dry out any remaining moisture.

3. Meanwhile, lightly heat your milk so that it is not cold when blended with potatoes.

4. Remove potatoes from oven, and while warm, blend with warm milk and remaining seasonings until just combined.  Do not overblend or the starches will start to make some funky textures.  Season with salt and pepper to taste, if needed.  If for some reason the purée tastes bitter to you, add a touch of sugar or honey and you’ll be good to go.

Purple Potato Latkes Basket:

-Ingredients- 1 purple potato (or another small potato); about 1-2 tbs. high heat oil; sea salt; ground pepper; (perhaps you will need water and potato starch, but that depends on the starch content of your potatoes)

-Method-

1. Pre-heat oven to 375 degrees Fahrenheit.

purple potato latkes basket bubble child2. Grate the potatoes into a bowl using a cheese grater.  Toss with olive oil until all pieces are lightly covered.  Add 1/4 tsp. sea salt and pepper to taste.  Mixture should be sticky enough to hold together if placed against the edge of a muffin tin.  If it’s not, combine some potato starch and cold water, and mix in with latkes mixture until it holds.

3. As you guessed it, gently grease a muffin tray and line two of the large muffin molds with the seasoned grated potatoes to make baskets.  Bake for about 10 minutes, watching carefully after 5 minutes, until potatoes are cooked through and crispy and until the baskets hold together and are solid, not mushy.

Pickled Roasted Beets (+salad):

-Ingredients- 1 large red beet*; sea salt; water; (optional) bay leaf, thyme, lemon slice; Pickling stuff: 1 cup water, 1 cup rice or cider vinegar, 1/4 cup sugar or honey, 1/2 tbs. juniper berries, 1 dried clove, 1 tsp. black peppercorns, 1 tsp. fresh grated ginger or 1/2 tsp. ground ginger, zest of 1/4 lemon

-Method*-

pickled beets brunios bubble child1. In a casserole dish, place washed uncooked red beets in a waterbath lightly salted that is a height of 3/4 the height of the beets.  Add a bay leaf and a few sprigs of thyme and a slice of lemon for an extra zing (optional).  Cover with a lid or aluminum foil and roast in an oven for about 45 minutes-1 hour.  Remove beets from oven when a fork goes in easily (similar to testing the doneness of a baked potato).  Remove from oven and let beets rest on a plate or pan until cool to touch.  Peel the beets by rubbing them with the towel (that you will need to wash afterwards, no question.)

2. Cut the roasted beets into small cubes (brunois, to be technical).  Keep in a medium metal bowl.  Prepare your pickling liquid by heating up the water, sugar, vinegar, and spices to a gentle boil.  Sugar should be dissolved.  Remove from heat when just mixed and pour over the beets.  For a mild pickle flavor, let rest 15 minutes.  (We’re talking very mild.)  For a proper pickled flavor, let rest at least a few hours.  Better yet, let them cool to room temperature and keep in the fridge covered overnight or for several days.

3. To prepare the salad, toss the pickled beets in your favorite salad dressing and mix with arugula.  Season with salt and pepper.  Optional, add some thinly sliced strips of prosciutto and parmesan for a lactose-light salty kick.  Serve either on the side or in your purple potato basket for snazzy time.

*To avoid any roasting of beets, feel free to buy pre-cooked beets that are available in air-tight plastic wrap in most supermarkets.  Canned beets would be a last resort.

finished purple potato fish pesto plate bubble childYou can plate it like this if you’d like.  Purée underneath the fish (skin-on if preferred), pesto on top, all the fixins inside the basket.

 

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