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:
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.
i don’t make desserts often, partially because i don’t have much of a sweet tooth and partially because i usually second guess my method if i’m baking. but every once in a while, i stumble across a recipe that instantly becomes a favorite, one of those i know i’ll turn back to time and time again. crepes with carmelized apples, rum sauce, and vanilla ice cream is one of those:
spaghetti with scallops, white wine and chile-butter sauce
steamed asparagus with anchovy butter
calamari, papaya and cashew salad
here’s the recipe for the crepes:
1 cup milk
5 T dark rum
6 T butter
1 T sugar
1/2 t salt
1 1/2 t ground cinnamon
1 c flour
3 lbs medium golden delicious apples, peeled, quartered, each quarter cut into 3 wedges
1/2 cup brown sugar
1/2 cup apple juice
2 T lemon juice
1 t grated lemon peel
vanilla ice cream
1. mix eggs, milk, 2 tablespoons of the rum, 2 tablespoons of the butter, sugar, salt and 1/2 teaspoon of the cinnamon in a blender until smooth. add flour in 2 additions, blending until smooth after each and scraping down sides of the container. let batter stand at room temperature for an hour.
2. heat nonstick skillet with 7-inch diameter bottom over medium-high heat. brush with melted butter. pour in 3 tablespoonfuls of crepe batter, rotating and shaking pan so batter covers bottom evenly. cook crepe until golden on bottom, about 45 seconds. turn crepe over and cook until light brown in spots, about 30 seconds. turn crepe out onto paper towel. repeat with remaining batter, brushing pan with butter before making each crepe.
3. melt remaining 4 tablespoons butter in large skillet over high heat. add apples, saute until deep golden and tender, tossing often, about 15 minutes. add sugar, apple juice, lemon juice, lemon peel, and remaining 1 teaspoon cinamon. simmer until juices thicken and apples are very tender, turning with spatula, about 3 minutes. remove from heat.
4. butter large ovenproof rimmed platter. arrange crepes on work surface and spoon apples into center of crepes, dividing equally and leaving sauce in skillet. fold 1 side of crepes over filling; roll up, enclosing filling. arrange on platter, seam side down. stir ru into sauce in skillet. bring to boil, stirring.
5. preheat oven to 350F. spoon sauce over crepes. bake until warm, about 10 minutes. serve with ice cream.
this recipe was almost a disaster, as i accidentally placed all the toppings before transferring it to the baking sheet, and in the process of trying to move it made a huge mess. in the end, i resurrected it and it came out wonderfully.
1 lb whole wheat pizza dough
3/4 cup garlic and herb cheese spread
3/4 cup grated parmesan cheese
3 T chopped parsley
1/2 red onion, thinly sliced
2 thinly sliced zucchinis
red pepper flakes
1. preheat oven to 400 degrees and spray baking sheet with nonstick spray.
2. roll out dough to 1/2 inch thick. spread half of herb cheese over 1 long half of dough, leaving 1/2 inch border. sprinkle with half of parmesan and 2 tablespoons parsley.
3. fold plain half of dough over filled half. spread remaining herb cheese over top; sprinkle with remaining parmesan.
4. arrange 1 row of zucchini down 1 long side of the dough. arrange onion slices in row alongside zucchini. repeat with zucchini and onion until surface of dough is covered. brush vegetables with oil; sprinkle with salt and red pepper.
5. bake bread until puffed and deep brown at edges, about 24 minutes. sprinkle with 1 tablespoon parsley.
in other news, i finished reading christopher de bellaigue’s in the rose garden of the martyrs: a memoir of iran. considering that most iranian memoirs are written by iranians, it was a fresh look into a european’s take on modern iran, and namely how the revolution and iran-iraq war has shaped it. and with all the headlines about iran lately, i highly recommend rageh omaar’s bbc documentary inside iran. it’s easily one of the best documentaries i’ve seen on the subject.
i don’t know why this is, but i’ll often not go to the cinema for months and then i’ll suddenly begin going at least once a week for a stint of time before i stop paying attention again. i saw babel on saturday (not enough gael garcia bernal methinks) and marriage, iranian style on sunday (hilarious, and dom was a good sport about the buffooning american character).
and of course i’ve been cooking, but i’m beginning to realize i hardly take pictures of anything aside from food anymore. i’m going to try and change that. until then:
herb and cheese filled chicken thighs
philadelphia clam pie
nutella bundt cake
here’s the recipe for the cake:
1 1/2 cups granulated sugar
1/2 stick butter, softened
1 t vanilla extract
1 16 oz carton low-fat sour cream
2 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 cup toasted walnuts or hazelnuts, toasted
3 T nutella
1 t powdered sugar
1. preheat oven to 350 degrees and coat a bundt pan with cooking spray.
2. place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. add eggs, 1 at a time, beating well after each addition. add vanilla and sour cream; beat lightly until blended.
3. combine flour, baking powder, baking soda, and salt in a bowl, stiring until well combined. add flour mixture to sugar mixture, stirring just until combined.
4. spoon half of batter into bundt pan; sprinkle with nuts. drop small spoonfuls of nutella over nuts. spoon remaining batter over nutella; swirl batter using the tip of a knife. bake at 350 degrees for 55 minutes. cool in pan for 15 minutes; remove cake from pan. cool completely and sprinkle cake with powdered sugar.
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:
beet and raspberry salad
multilayered anchovy bread
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.