Hearts of Palm Salad with Shrimp and Avocado

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I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:

Hearts of palm salad with shrimp and avocado

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper

1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.

2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.

Pasta and Chickpea Soup with Clams

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savory cuts of meat and hearty bowls of soup. to me that’s what fall cooking is all about. well, at least a pretty big part of it. can’t forget breads. oh, and earthy root vegetables. that too.

here’s what i’ve been cooking:

i love beets
beet and raspberry salad

this was fantastic
veal marsala

yum, anchovies!
multilayered anchovy bread

land meets sea
pasta and chickpea soup with clams

here’s the recipe for the soup:

1 cup dried garbanzo beans (chickpeas)
5 T olive oil
3 garlic cloves, peeled
1 fresh rosemary spring
1/4 t dried crushed red pepper
1 1/2 lbs small clams
1 cup short hollow pasta

1. place beans in bowl. pour enough warm water over to cover; let soak at room temperature overnight. drain. place garbanzo beans in large saucepan; add enough fresh water to cover. boil 15 minutes. drain.

2. return beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary spring, and crushed red pepper. bring to boil. reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. discard rosemary spring.

3. transfer 1 cup garbanzo bean mixture to processor and puree until smooth; reutrn to mixture in saucepan.

4. heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. add remaining garlic clove, saute unti golden, about 2 minutes. add clams and 1/4 water; cover and cook until clams open, about 5 minutes. cool clams slightly; reserve pan juices. working over bowl to catch juices, remove clams from shells; discard shells.

5. strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. add pasta and cook until pasta is al dente, adding more water if soup is too thick and stirring occassionally, about 10 minutes. stir in clams. season to taste with salt and pepper.

Hot and Sour Egg Flower Soup

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everyone says i cook too much east asian food. i guess its true, but i never tire of it. i mean, there’s so much to discover. and this of course includes chinese food. these are adapted from martin yan recipes:

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sichuan spicy noodle salad

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macanese steak with mushrooms

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hot and sour egg flower soup

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hakka shrimp-stuffed eggplant with black bean sauce

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gum-lo wontons with seafood sweet and sour sauce

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fujian fried rice

here’s the recipe for the soup:

3 dried black mushrooms
1 dried wood ear mushroom
2 ounces dried bean thread noodles
4 cups chicken broth
1/4 cup carrot, sliced thinly
1/2 package medium tofu, cut into 1/2-inch dice
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, drissolved in 2 tablespoons water
1 egg, lightly beaten
1 green onion, sliced thinly

1. soak mushrooms with warm water until soft, about 20 minutes. drain and slice thinly.

2. soak noodles with warm water until soft, about 10 minutes. drain and cut into four-inch lengths.

3. bring the chicken broth to a boil in a large saucepan. stir in the mushrooms and carrot, simmering for about 2 minutes.

4. stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, and sugar. simmer for about 2 minutes. pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. slowly pour in the egg, stirring the soup to create “egg flowers.”

5. ladle the soup into bowls and garnish with green onions.