Donna Walsifer
the art of cooking
Last week’s quote on the art of eating brought my next thought, the art of cooking. After reading some of the quotes, one says it requires passion and practice. Another, talks about cooking being about people, how it brings us together or an art, but requiring knowing something about techniques and materials. The best one I found which would describe my love of cooking is “Cooking is the gift you give yourself and those you love.”
I have an audience of one 98% of the time, my husband. If I make something we adore but don’t want to have the leftovers in our house, I share with our neighbors. They, like my husband, are most appreciative of what I’ve prepared. As another quote stated “Cooking is an opportunity to learn and grow, to try new things and take risks.” What we receive in our CSA box has helped us to try new things. While some people are recipe book collectors and the internet provides access to a myriad of sources in which to cultivate new and exciting
I have an audience of one 98% of the time, my husband. If I make something we adore but don’t want to have the leftovers in our house, I share with our neighbors. They, like my husband, are most appreciative of what I’ve prepared. As another quote stated “Cooking is an opportunity to learn and grow, to try new things and take risks.” What we receive in our CSA box has helped us to try new things. While some people are recipe book collectors and the internet provides access to a myriad of sources in which to cultivate new and exciting
In our latest CSA box, there was a bunch of arugula. This leafy peppery green, can be bitter tasting. If you’re eating local arugula our current warm climate will amplify the pungency and bitterness. To temper these flavors, I found a recipe by Martha Rose Shulman on The New York Times/NYT Cooking website for Arugula and Carrot Salad with Walnuts and Cheese. For the salad you can use wild or baby arugula, plus you’ll need grated carrots, walnut pieces, grated Parmesan or crumbled blue cheese and fresh tarragon. Ms. Shulman provides a recipe for the dressing made with lemon juice, sherry vinegar, balsamic vinegar, salt, Dijon mustard, garlic (optional, but I included), extra-virgin olive oil and walnut oil. The carrots for this recipe came from a recent visit to the farm stand of Rolling Hills at the Asbury Fresh Farmers Market in Asbury Park.
Some of the arugula leaves were larger than bite size, I tore those smaller. The arugula, carrots, chopped walnuts, cheese and tarragon (fresh from my garden) were placed in a large salad bowl. In a tall mason jar I added the lemon juice, vinegars, salt and mustard and used a whisk attachment to my hand mixer. Minced garlic and the oils were added and I whisked again.
What a tasty salad. What made this salad delicious was the addition of shredded, sweet carrots, the herbaceous notes of tarragon and the dressing components. All the ingredients worked in harmony turning an ordinary salad into something special.
My neighbor’s brother-in-law was fishing earlier in the week and caught tuna off the Jersey coast. I asked my son what species this could be and he said that bluefin are running inshore and can be caught anywhere from a mile to 100 miles out. For the one pound of filets that he gave me, I found a great recipe by David Tanis’ for Tuna au Poivre with Red Wine Sauce. It was perfect for a hot, humid evening. For the recipe you’ll need salt, fresh garlic, coriander seeds, fennel seeds, coarsely crushed black peppercorns, olive oil, butter, shallots, red wine and chicken broth.
I toasted the coriander and fennel seeds then added them to my spice grinder along with the black peppercorns. I placed the filets in a bowl, drizzled olive oil on them and coated them with the spice mixture.
The wine sauce is started by melting butter and adding the shallots to cook until lightly browned. Next, the wine is added and reduced by half. The chicken stock goes in and is reduced to one cup.
Using my cast-iron skillet, I preheated it over medium-high heat and added the steaks to sear. I turned them over and cooked a few minutes more. My husband prefers his tuna cooked with a slightly pink center; that’s what I did. What a flavorsome preparation. The tuna steaks were perfectly cooked (pat myself on the back) with a slightly pink center. The sauce added another layer of flavor on top of the spices that coated the fish. Overall, a delightful preparation.
Last up from this week’s cooking creations was Cherry Clafouti from the “King Arthur Baking” website. PJ Hamel developed this recipe that can be adapted with fresh berries, pitted Italian prune plums, sliced peaches, apples or pears. I happened to have fresh cherries on hand that I didn’t want to spoil before someone could eat them. While eating fresh cherries would have less calories and be better for my husband and I, this recipe was a jiff to prepare, just 10 minutes in a blender. Of course, I decided to make this at 4:30 PM when I should have been getting dinner ready (I was reheating leftovers).
Before I go further, what is a clafouti? It’s a traditional French dessert with fruit baked in a light custard. For the recipe you’ll need 3 to 3-1/2 cups of pitted Bing cherries, 3 eggs, 1 cup milk, melted butter, vanilla extract, almond extract (optional, but I used), table salt, granulated sugar, all-purpose flour and toasted sliced almonds.
Although I knew there were some methods for pitting cherries other than a cherry pitter, I just used my paring knife and cut the flesh away from the pit. I “eye-balled” the quantity of cherries making sure I had enough to cover the bottom of an 8-inch square pan that was 2-inches deep (you can also use a 9-inch round cake pan that is at least 2-inches deep).
Once my cherries covered the bottom of the pan, it was time to dig out my trusty blender and add all the ingredients to the vessel (this can also be done with a whisk). Once combined, the mixture is poured over the cherries and topped with sliced almonds. The clafouti bakes for 20 minutes at 400°; then reduced to 350° for an additional 20 minutes until a cake tester inserted in the center comes out mostly clean.
For my husband and I, I added a scoop of Tillamook Vanilla ice cream to the still warm clafouti. What a light and scrumptious ending to a meal. The clafouti had a subtle hint of sweetness and a hint of almond. I shared this with our neighbors, here’s what she said, “Donna thank you so much we just finished the cherry dessert… amazing… so delicious ❤️”
Some of the arugula leaves were larger than bite size, I tore those smaller. The arugula, carrots, chopped walnuts, cheese and tarragon (fresh from my garden) were placed in a large salad bowl. In a tall mason jar I added the lemon juice, vinegars, salt and mustard and used a whisk attachment to my hand mixer. Minced garlic and the oils were added and I whisked again.
What a tasty salad. What made this salad delicious was the addition of shredded, sweet carrots, the herbaceous notes of tarragon and the dressing components. All the ingredients worked in harmony turning an ordinary salad into something special.
My neighbor’s brother-in-law was fishing earlier in the week and caught tuna off the Jersey coast. I asked my son what species this could be and he said that bluefin are running inshore and can be caught anywhere from a mile to 100 miles out. For the one pound of filets that he gave me, I found a great recipe by David Tanis’ for Tuna au Poivre with Red Wine Sauce. It was perfect for a hot, humid evening. For the recipe you’ll need salt, fresh garlic, coriander seeds, fennel seeds, coarsely crushed black peppercorns, olive oil, butter, shallots, red wine and chicken broth.
I toasted the coriander and fennel seeds then added them to my spice grinder along with the black peppercorns. I placed the filets in a bowl, drizzled olive oil on them and coated them with the spice mixture.
The wine sauce is started by melting butter and adding the shallots to cook until lightly browned. Next, the wine is added and reduced by half. The chicken stock goes in and is reduced to one cup.
Using my cast-iron skillet, I preheated it over medium-high heat and added the steaks to sear. I turned them over and cooked a few minutes more. My husband prefers his tuna cooked with a slightly pink center; that’s what I did. What a flavorsome preparation. The tuna steaks were perfectly cooked (pat myself on the back) with a slightly pink center. The sauce added another layer of flavor on top of the spices that coated the fish. Overall, a delightful preparation.
Last up from this week’s cooking creations was Cherry Clafouti from the “King Arthur Baking” website. PJ Hamel developed this recipe that can be adapted with fresh berries, pitted Italian prune plums, sliced peaches, apples or pears. I happened to have fresh cherries on hand that I didn’t want to spoil before someone could eat them. While eating fresh cherries would have less calories and be better for my husband and I, this recipe was a jiff to prepare, just 10 minutes in a blender. Of course, I decided to make this at 4:30 PM when I should have been getting dinner ready (I was reheating leftovers).
Before I go further, what is a clafouti? It’s a traditional French dessert with fruit baked in a light custard. For the recipe you’ll need 3 to 3-1/2 cups of pitted Bing cherries, 3 eggs, 1 cup milk, melted butter, vanilla extract, almond extract (optional, but I used), table salt, granulated sugar, all-purpose flour and toasted sliced almonds.
Although I knew there were some methods for pitting cherries other than a cherry pitter, I just used my paring knife and cut the flesh away from the pit. I “eye-balled” the quantity of cherries making sure I had enough to cover the bottom of an 8-inch square pan that was 2-inches deep (you can also use a 9-inch round cake pan that is at least 2-inches deep).
Once my cherries covered the bottom of the pan, it was time to dig out my trusty blender and add all the ingredients to the vessel (this can also be done with a whisk). Once combined, the mixture is poured over the cherries and topped with sliced almonds. The clafouti bakes for 20 minutes at 400°; then reduced to 350° for an additional 20 minutes until a cake tester inserted in the center comes out mostly clean.
For my husband and I, I added a scoop of Tillamook Vanilla ice cream to the still warm clafouti. What a light and scrumptious ending to a meal. The clafouti had a subtle hint of sweetness and a hint of almond. I shared this with our neighbors, here’s what she said, “Donna thank you so much we just finished the cherry dessert… amazing… so delicious ❤️”
Arugula and Carrot Salad with Walnuts and Cheese
“Carrots: Digging in Deeper for Fall Flavor,”
Recipes for Health, by Martha Rose Sulman
The New York Times/NYT Cooking
November 10, 2010
Total Time: 10 minutes
Yield: 4 to 6 servings
Ingredients
4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (½ ounce)
¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
1tablespoon finely chopped fresh tarragon
For the Dressing
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1small garlic clove, pureed or finely minced optional
¼ cup extra virgin olive oil
2 tablespoons walnut oil
Preparation
Tip - Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.
“Carrots: Digging in Deeper for Fall Flavor,”
Recipes for Health, by Martha Rose Sulman
The New York Times/NYT Cooking
November 10, 2010
Total Time: 10 minutes
Yield: 4 to 6 servings
Ingredients
4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (½ ounce)
¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
1tablespoon finely chopped fresh tarragon
For the Dressing
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1small garlic clove, pureed or finely minced optional
¼ cup extra virgin olive oil
2 tablespoons walnut oil
Preparation
- Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
- In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
- Shortly before serving, toss the salad with the dressing.
Tip - Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.
Tuna au Poivre with Red Wine
“Call it Amphibious Cooking,”
By David Tanis
The New York Times/City Kitchen
November 1, 2013
Total Time: 40 minutes
Yield: 6 Servings
Ingredients
1½ pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
½ teaspoon coriander seeds, lightly toasted and ground
½ teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
½ cup red wine
2½ cups chicken broth
Preparation
“Call it Amphibious Cooking,”
By David Tanis
The New York Times/City Kitchen
November 1, 2013
Total Time: 40 minutes
Yield: 6 Servings
Ingredients
1½ pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
½ teaspoon coriander seeds, lightly toasted and ground
½ teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
½ cup red wine
2½ cups chicken broth
Preparation
- Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
- Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
- Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.
Cherry Clafouti
Recipe by PJ Hamel
From the website “King Arthur Baking”
“This French dessert is traditionally made with fresh cherries. But if you're feeling adventurous, try it with fresh berries, pitted Italian prune plums, or sliced peaches, apples, or pears.”
Prep: 10 minutes
Bake: 40 minutes
Total: 50 minutes
Yield: 8 servings
Ingredients
Ingredients
3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted
3 large eggs, at room temperature
1 cup (227g) milk, lukewarm
2 tablespoons (28g) butter, melted
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional
3/4 teaspoon table salt
1/2 cup (99g) granulated sugar
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
1/4 cup (28g) toasted sliced almonds, to garnish the top, optional
Preparation
Recipe by PJ Hamel
From the website “King Arthur Baking”
“This French dessert is traditionally made with fresh cherries. But if you're feeling adventurous, try it with fresh berries, pitted Italian prune plums, or sliced peaches, apples, or pears.”
Prep: 10 minutes
Bake: 40 minutes
Total: 50 minutes
Yield: 8 servings
Ingredients
Ingredients
3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted
3 large eggs, at room temperature
1 cup (227g) milk, lukewarm
2 tablespoons (28g) butter, melted
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional
3/4 teaspoon table salt
1/2 cup (99g) granulated sugar
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
1/4 cup (28g) toasted sliced almonds, to garnish the top, optional
Preparation
- Preheat the oven to 450°F. Lightly grease a 9" round cake pan that's at least 2" deep. If your 9" round pan isn't at least 2" deep, use an 8" square pan (at least 2" deep).
- Pit the cherries, and put them into the pan; they should form a single layer that pretty much covers the bottom of the pan.
- In a blender or food processor, blend the remaining ingredients till smooth and frothy. If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine.
- Pour the batter over the cherries in the pan.
- Bake the clafouti on a lower-middle rack of your oven for 20 minutes.
- Reduce the oven heat to 350°F, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean.
- Remove from the oven, and wait 10 minutes before cutting and serving.
- Garnish with toasted almonds, if desired.