Fan Fare

As Isaac has been completely swept up into the excitement of October baseball,  it seems all I hear is "Buster Posey!" in his excited, three-year-old baseball fan voice.  I, on the other hand, am using the playoffs as an excuse to make one of my favorite vices: garlic fries.  Once we get out the deep fryer (yes, I registered for one when we got married) we do a lot of frying so as not to waste the oil.  Which means I made these three times in the course of a week, and the requests are still coming in for more.  They taste just like the ones they sell at the Giants' games.  And let's be honest: half the reason we all go to Giants games is for the garlic fries.  So make a batch and pretend you're at the game, with no BART ride, no overpriced concessions, and no fear of hidden allergens.  Our team flew home last night; perhaps the familiar smell of garlic in the air will help push them towards a victory over the Phillies tomorrow.  Go Giants!

There are a few important steps to success for this recipe.  First, don't skip the soaking time.  It rinses away excess starch and greatly improves the texture of the fries.  Second, make sure your oil is at the right temperature before you begin.  Too hot and they will burn; too cool and they will be greasy.  And finally, the two-step frying process is essential.  The first step cooks the potatoes thoroughly, while the second gives a crispy, golden exterior.

Ballpark Garlic Fries

6 large russet potatoes
10 cloves garlic, peeled & crushed with garlic press
1/4 cup finely chopped parsley
2 Tbsp olive oil
Salt
Oil for frying (canola, soybean, or peanut all work fine)

Scrub and peel your potatoes.  Using a very sharp knife, slice them about 3/16" thick.  Then stack the slices and cut them into plank style fries, not quite 1/2" wide.  They will shrink somewhat when you cook them, so don't worry if they look a little thick.  Place the fries in a large bowl and cover them with water; set aside while you prepare the other ingredients.

Fill your deep fryer with oil to according to manufacturer's instructions (or a Dutch oven on the stove top with a deep fry thermometer attached - oil should be a few inches deep).  Heat to 320* F.  While oil is heating, put 2 Tbsp olive oil in a small saucepan.  Add garlic and cook over low heat until fragrant and just beginning to sizzle (do NOT brown garlic).  Using a slotted spoon, remove garlic to a small bowl and toss with the parsley.  Set aside.

Set out 2 large rimmed baking sheets and line them with paper towels.  Drain potatoes and spread out on one sheet, and pat dry thoroughly with more paper towels.  Place 1/3 of the fries in your fryer basket and lower them gently into the hot oil.  Cook about 5 minutes.  Fries should be flexible and the outsides will blister a bit, but they won't start browning yet.  Drain and pour cooked fries onto clean paper towels on second sheet.  Repeat with remaining potatoes in 2 more batches.  Throw away the wet paper towels and replace with a new layer.

Increase the fryer temperature to 375* F.  Place 1/3 of the cooked potatoes in the fryer basket and lower into the oil.  Cook about 5 minutes, until golden and crisp.  Drain and pour out onto the clean paper towels; repeat with remaining fries in 2 more batches.  Place fries in a large, wide bowl and sprinkle with salt.  Spoon garlic mixture over and toss to combine.  Serve immediately.

Elimination Diet Gravy

If, like me, you are following the Dr. Sears regimen and living off of turkey and potatoes, then some good old-fashioned gravy is exactly what you need to stave off starvation and culinary boredom.  Yes, you can make a pretty decent gravy with just the ingredients from the list.  First, take yourself down to the health food store and get some rice flour from the bulk bins.  Then, roast your turkey (or if you're lucky like me, let your wonderful mother-in-law smoke one for you) and save all the drippings.   I got enough gravy from this recipe to last me a few days, and I especially liked it poured over turkey and rice.  Time to sauce it up!


Elimination Diet Turkey Gravy


All fat and drippings from a roasted turkey
Rice flour, as needed
Rice milk, as needed
Salt & pepper to taste


1.  Put your pan drippings in a clear container and refrigerate until the fat is clearly separated at the top.


2.  Set a small saucepan over medium heat.  Skim the turkey fat from the drippings put it in the pan, stirring until smooth.  Add rice flour, 1 Tbsp at a time, and stir with a whisk until it has a pasty consistency.


3.  While whisking, slowly pour in all of the remaining turkey juices.  Bring the mixture to a simmer, stirring constantly.


4.  Add rice milk to get your desired thickness and taste.  Season with salt and pepper to taste.


5.  Pour it all over your plate.  Enjoy eating a meal that actually has some flavor.

Zucchini Salsa Verde

My college apartment was not exactly typical.  In our entryway stood a six foot chest freezer filled with farm-picked blueberries, strawberries, peaches, and homemade apple pies.  If you came over for spaghetti, the sauce was home canned by my roommate, Sarah.  Pizza for a study night?  Not unless we made the crust from scratch and followed it with homemade doughnuts hot from the fryer.  And our only magazine subscription, which we eagerly awaited and read voraciously, was Bon Appétit.

Through the years I have not missed a single issue of my beloved Bon Appétit, and I  make a special point to try at least a few of the new recipes every month.  Rarely do they disappoint, and while many of the dishes still revolve around cheese and cream, they have shifted their focus to more sustainable - for the earth and the body - ways of eating.  Which means that there are plenty of recipes rich with fresh, seasonal produce that require no modification on my part.  My recent favorite is a zucchini salsa verde, which was a perfect way to use up the zucchini that are currently taking over my garden.  We ate it heaped over shrimp instead of the halibut called for in the recipe, and it was fantastic.  Even better was the next day when I slathered it over fresh corn on the cob, and used some as dip for my tortilla chips.  I can't think of a more delicious way to eat your veggies.

Here is the link to the recipe.  Enjoy!

Lovely Latkes

Although I may have thrown you off the trail with my bacon and shrimp eating ways, I am in fact a girl of Jewish heritage.  One of my favorite food memories growing up were my grandma's latkes, though at the time we just called them potato pancakes and I was ignorant of the dish's Jewish origins.  All I knew was that they were crispy, moist and absolutely delicious with applesauce on top.

Traditionally, latkes are a Hannukah food, cooked in oil as a reminder of God's miraculous supply of oil for eight days.  Making them in the summer is probably akin to baking gingerbread men on a Tuesday in June, but I just can't seem to stop myself.  They pair perfectly with meats and fish, and while they are usually made with potatoes and onions only, they are an excellent vehicle for hiding some more nutritious vegetables.  I wish the recipe was more complicated so I could brag a bit more when people ask how I make them, but alas, they are wonderfully easy.  There is a lot of grating involved, so if the shredding attachment on your food processor is collecting dust somewhere, now is the time to brush it off.  You will be on your way to lovely latkes in no time.  L'chaim!

Vegetable Latkes

3 small/medium russet potatoes, peeled (about 1 1/4 lbs)
1/2 medium yellow onion, skin removed
1 small zucchini
1 large carrot, peeled
1 egg
3 Tbsp flour
1/2 tsp salt
1/4 tsp black pepper
Vegetable or canola oil for frying
Unsweetened applesauce (optional)

In a large bowl, beat the egg until combined, then whisk in the flour, salt, and pepper.  Set aside.

Using a box grater or food processor, coarsely shred the potatoes, onion, zucchini (with skin), and carrot.   Add to egg mixture and toss until vegetables are evenly distributed.

In heavy skillet over medium heat, heat about 1/2" of oil to about 350 F.  (To test oil, place a small dollop of latke batter in pan.  It should sizzle vigorously but not burn.)  Line a baking sheet with several layers of paper towels.  Scoop potato mixture by heaping 1/4 cupfuls into oil.  Flatten into pancake with the back of a spatula.  Cook until edges are deep golden brown, about 3-4 minutes, then flip and cook until the other side is golden brown.  Do not overcrowd the pan; cook only 3-4 latkes at a time.  Remove to paper towels to drain.  Repeat with remaining batter.

Serve latkes hot and pass a bowl of applesauce to spoon over the top.

When life gives you tomatoes...

We are now in the season when my backyard tomato vines are producing tomatoes faster than we can eat them.  Normally, we would be living on caprese salad, but since mozzarella is out, I've had to get a little more creative.  I've been wanting to try a tomato-watermelon salad for a while now, and our barbecue last night was the perfect occasion.  This one is based on an idea from this month's issue of Bon Appétit.  The flavor is a perfectly refreshing balance of tangy and sweet, punctuated by the peppery bite of arugula.  Isaac picked the cherry tomatoes for me while I mixed up the dressing, and they were still warm from the sun when we added them to the salad.  Have I mentioned lately how much I love summer?

Tomato-Watermelon Salad
serves 12 as a side dish

About 1/4 of a large seedless watermelon, cut in 1" cubes
4 large heirloom tomatoes, cut in chunks
2 cups assorted cherry tomatoes, larger ones halved
3 oz. arugula (about half of a salad package)
1/4 cup chopped fresh mint
1 small bunch chives, chopped
juice of 1 large lemon
1/4 cup extra virgin olive oil
salt & pepper to taste

In large salad bowl, combine watermelon, tomatoes, and arugula.  Sprinkle with mint and chives.  Toss to combine; cover and chill.

In glass measuring cup, whisk together oil and lemon juice.  Season to taste with salt and pepper and drizzle over salad.  Toss salad and serve immediately.

I Heart Kale

Look at any list of calcium-rich foods to replace dairy in your diet, and the first one you will see is kale. But if you're like me, you have probably looked at a bunch of the dark, ruffled leaves and wondered what on earth to do with it. I worked for a catering company in high school and we used box upon box of kale to decorate buffet tables, but it never crossed my mind as an edible, let alone delicious, vegetable.

Besides being filled with all kinds of nutrients, kale has a deep, almost nutty flavor with just a hint of bitterness. It's also inexpensive and very easy to prepare. The following recipe is how I usually make it, as a side dish for meat entrées. When I served it to Isaac, my three-year-old, he said, "It's pretty good," and took another bite without any cajoling.  Last week I cooked up a large bunch and snacked on it at lunch time for the next few days.  If you've never cooked kale, I would encourage you to give it a try.  I think you'll be pleasantly surprised!

Braised Kale

1 medium bunch kale, any variety
1 shallot OR 1/2 small onion
1 clove garlic
2 Tbsp. extra virgin olive oil
1 cup chicken stock or low-sodium chicken broth
salt & pepper to taste

Wash kale and chop coarsely, removing tough stems.  In large skillet, heat olive oil over medium heat.  Add shallot and garlic and cook, stirring, for 1 minute.  Add kale and continue to cook until leaves begin to wilt.  Add chicken stock.  Cover, reduce heat to low, and simmer until kale is tender, about 5-7 minutes longer.  Season with salt and pepper.

Dinner for Dad

cooking in the backyard

Last night we celebrated Justin's last night of paternity leave with one of his favorite meals: pan-fried ribeye steak with mushrooms, roasted potatoes with rosemary, and brussels sprouts.  Yes, brussels sprouts.  Don't believe me?  Try this recipe.  I promise you'll become a believer.

Bacon-Balsamic Brussels Sprouts

1 lb. brussels sprouts, stem ends trimmed & loose leaves removed
1 tsp salt
2 slices thick-cut applewood smoked bacon
1 tsp balsamic vinegar
1 tsp honey
1 Tbs extra virgin olive oil
Fresh ground black pepper

Fry bacon until crisp.  Chop and place in large bowl.  Add balsamic vinegar, honey, and olive oil.  Set aside.

In large skillet, bring 1/2 inch water to a simmer.  Add 1 tsp salt and brussels sprouts.  Cover and cook over medium-low heat until sprouts are just tender when pierced with a sharp knife.  Uncover and increase heat to medium-high until the water has evaporated; allow sprouts to brown just slightly.  Remove from heat.  Add sprouts to bowl with bacon mixture and toss to combine.  Season to taste with pepper.


I got the fingerling potatoes and the brussels sprouts at the Diablo Valley farmer's market at Shadelands in Walnut Creek.  It was my first visit and it was a wonderful farmer's market with a huge selection of produce.  It's Saturday mornings starting at 9.  Check it out!