Heidi Swanson's Avocados and Mustard Seeds

Dear Avocados, you're so creamy, delicious, rich and flavorful. I've turned you into cold soup and sliced you with grapefruit. I've tossed you in salads and eaten you whole (minus your pit and skin). I am, officially, an avocado aficionado. But around the time we left Brooklyn, my delicious avocados, you were almost 3 bucks a pop. 
I was wondering if there was some kind of avocado-blight. Maybe something similar to the blight that wiped out potatoes during the Great Potato Famine in Ireland? Or something similar to the fungus that hit our tomato share last summer? Why were they so expensive? I never did get to the bottom of that inquiry, but now it hardly matters. Here in Denver I've been finding avocados for .89 cents each and that means I'm busting out my avocado recipes.  

I've become particularly fond of this one for Avocado and Mustard Seed. I first spotted the recipe in Heidi Swanson's Super Natural Every Day. But the original source for Heidi's adaptation was Julie Sahni (and her Classic Indian Vegetarian and Grain Cooking). Since I'm a big fan of both Julie and Heidi, I knew this dish would become a favorite. And it has. 
You can serve this as a starter/dip or as a side. It's a great way to do something more creative with your avocado. So if you like chilies, cilantro and curry, this has got your name on it. The serrano's heat melds beautifully with the curry powder, mustard seeds and onions. It's, like, the perfect dip for that Sunday football game...go Broncos?! (Did I just type that? Next thing you know I'll be buying fleece from REI. Just kidding. That will never happen.)

Be sure to use ripe avocados. Oh, and definitely DO NOT wipe your eyes after handling the serrano chile. I made that mistake earlier today and I'm still feeling the burn. Ouch.

Enjoy!

Avocados and Mustard Seeds (Courtesy of Heidi Swanson, Super Natural Every Day)

Yields about 2 cups 

Ingredients

2 ripe avocados

2 teaspoons fresh lemon juice

Scant 1/2 teaspoon fine-grain sea salt (don't heap the teaspoon)

1/2 cup coarsley chopped fresh cilantro

1 tablespoon clarified butter or extra-virgin coconut oil (I used coconut oil for the first time.  I found a jar at Sunflower Farmers Market.)

1 teaspoon black or brown mustard seeds

1 small yellow onion, mined

2 cloves garlic, finely chopped

1 teaspoon Indian curry powder

1 small serrano chile, minced

Directions

Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it-- you want the mixture to be quite chunky. Set aside.

Heat the clarified butter or oil in a skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, after about a  minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile.  

Count to ten, and then remove from heat. Stir in the avocado mixture, but just barely, and transfer to a serving bowl. Serve warm or at room temperature. Garnish with remaining cilantro. 

Waving Goodbye: Wave Hill, A Scalloped Tomatoes Post and Departures

"Times they are a-changin'..."  

Summer is coming to an end and fall is in the air.  

We are leaving Brooklyn after 7 years and relocating to Colorado (see previous post for more). We have packed up the contents of our apartment and all of our earthly belongings are on a truck heading west. My second son is now 5 1/2 weeks old and the first one is turning 2 later this month. And in addition to motherly duties, I have published 121 posts since I started this blog, one year ago.  

I may not be in the big leagues of the blogging world, but that was never the point. I started this blog as a means of documenting our journey as a family. I also wanted (needed) to have something that was mine (something I could nurture) that didn't involve children. A hobby of sorts. And here it is... 

So let me say thank you to my family and friends who have encouraged me to pursue blogging while I juggle motherhood.

I have appreciated the comments and the emails more than you know. Be well and I'll be back in this little corner of the internet soon- posting from our new home in the city of Denver, in the great state of Colorado.

Here are a few photos I took from our favorite spot in New York City-- Wave Hill--during our last week in our hometown. 

{Wave Hill is where I got married and only a few blocks away from where I grew up. You can find more about the gardens here.}

Enjoy!

Wave Hill, September, 2011:

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We no longer live in our Brooklyn apartment, so I'm staying with my parents until my flight to Colorado on Sunday night. Lucky for me my mother is in a CSA this summer (did I inspire her? I'll take some credit here...) and we have great vegetables for the weekend.  There's arugula, golden beets, summer squash, butter lettuce and 6 pounds of tomatoes. We've got a lot of tomatoes.  

I decided to look back at some of the recipes I made around this time last year.  This one, for scalloped tomatoes, was a real hit when I made it last season, so I'm going to make it again.   

This is my repost:

This recipe for Scalloped Tomatoes is fantastic.  It pops with flavor and color. I have made this dish twice and my only caveat is that you should make it on the day you want to serve and eat it. Subjecting the delicate boule bread to a cycle of refrigeration and re-heating makes it a little mushy. Also, the parmesan crust on top of the dish doesn't reheat well. So, make this dish a few hours before you want to consume it and all your guests will rave about how delicious it is! Promise.

SCALLOPED TOMATOES (Adapted from Ina Garten, Barefoot Contessa)

Serves 6

• 3 tablespoons extra-virgin olive oil 
• 2 cups (1/2-inch diced) bread from a French boule, crusts removed (Remove the crust from the entire loaf before you start slicing) 
• 2 1/2 pounds of tomatoes, cut 1/2-inch dice 
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Orecchiette with Lentils, Onions and Spinach

I've been feeling pretty emotional about our impending move. We are leaving our family and a wonderful circle of friends. It's going to be tough. And yes, I've shed quite a few tears over the last few days. That said, the time has really come for us to move to a city that is more suitable for our family of 5 (I'm including the elderly Rottweiler in this count).   
For five generations my ancestors have made New York City their home. The original pioneers left Europe and came through Ellis Island well over a century ago. My great-grandparents lived in Manhattan, my grandmother grew up in the tenements on East Broadway (long destroyed) and my grandfather grew up in Harlem.  In the 1940's a good chunk of my mother's family crossed the East River (Harlem River) and settled on the Grand Concourse (fun fact: the concourse has the second largest collection of Art Deco architecture in the United States).  
My parents moved to the Riverdale section of the city in the 1970's and I grew up on a beautiful tree-lined street. I took the 1 and now-defunct 9 train (plus the cross town bus) to high school on the Upper East Side , went to college in the village and most recently spent 7 years in Brooklyn. You can see that there's a lot of history here. Sure, a few family members moved to Los Angeles and Seattle in the 1950's (I think it was) but, for the most part, my people don't move west of the Hudson River...
Now we are picking up, heading west toward the Rockies and replanting ourselves in a new city with the hopes that we will provide an enjoyable childhood for our sons. We don't want to be on wait lists for public schools and we are tired of living in such close (albeit environmentally friendly) quarters. I mean it's time to move around in a space that exceeds 600 square feet.  I marvel that we've been able to function in such a small space for all this time. We don't need a mansion, just a little bit more room. Okay and maybe a yard. And decent schools. Some National Parks. Kayaking and white water rafting? Yes, please.  Maybe snowboarding or winter sports for the kids! 
In general we are looking for a less aggressive existence... because we don't believe that things really have to be so hard.  Fingers crossed!  
Anyway, the reason I mention this is because I need to start using up a lot of odds and ends in my pantry. I have left over French Lentils and Orecchiette, so I used google to figure out what I should make. This is what popped up.  
So, if you're making a big move and  looking to use some left over legumes and pasta this recipe is for you. If you are staying put and just want a dinner, I think this does the trick too. 
Bon Appetite! We will miss you (and you know who you are) so, so, so much. 
{In addition to my pantry items (lentils and pasta), I used a combination of fresh and organic frozen spinach and CSA onions and garlic.} 

Orecchiette with Lentils, Onions and Spinach (Courtesy of Gourmet Magazine by way of Epicurious.com)
Serves 6
Ingredients
1/3 cup olive oil
3 large onions (2 pounds total), thinly sliced (7 cups) 
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2 California bay leaf
1 cup French green lentils
1 pound orecchiette, fusilli, or penne
2 (5-ounce) bags baby spinach
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)
Preparation
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta.  Add cheese and salt and pepper to taste, tossing to combine.

Post Script: Follow-up on this dish: I had to add quite a bit more salt and pepper once everything was mixed. I also think that the lentils should have been rinsed before being added to the pasta. This recipe should be 'really good' and I thought it was just 'good.' Maybe some stock would help. I'm open to suggestions as I'd like to make this again. I like the combination of greens, beans and pasta-- this dish just needs a little kick. Maybe some red pepper flakes? That said, I wanted to post this pasta anyway.   I made it and so I feel like it should be documented. With a little tweaking I think it could be excellent. Happy cooking!  

Frankie's Tomato, Avocado & Red Onion

Frank Falcinelli (of Frankie's Spuntino/Frankie's 457 fame) loves to say that this salad "makes gazpacho in your mouth."  It's so simple and so delicious.  My other-half loves all things tomato, so this is right up his alley and perfect for August salads.  We have already started getting heirloom tomatoes in our CSA share and I'm anticipating that we will get more in our next pick up.  Yes, please!   
On Friday night Yana F. and her significant other brought dinner over to our place.  It was the nicest thing because we are in the middle of packing up our apartment and we don't have much time to put dinner together.  Going to a restaurant at 8 p.m. on a Friday night is also a bit challenging given the bedtime of No. 1 and No. 2.  So they brought the dinner to us.  We had delicious Italian fare including eggplant rollatini, penne and chicken for the non-vegetarians in the bunch.  Yana and I also put together a variation of this Frankie's Tomato & Avocado Salad.   I didn't want our CSA lettuce go to waste so we made the recipe below, added it to the lettuce, and tossed it with some Goodess Dressing.  It was really good. 

* * *

This salad is so seasonal and it's so flavorful.  It only takes a few minutes to make and with a million boxes to pack in preparation of our impending move (9 days!), time is precious... Sure, you could just cut those juicy red globes up and eat them plain, but this way is nice too...

Tomato, Avocado & Red Onion Salad (from Frankie's, by way of NPR )

Serves 4
Ingredients
2 large ripe tomatoes
1 small (or 1/2 medium) red onion, thinly sliced
Fine sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
2 Hass avocados
Freshly ground black pepper

Directions
1. Core the tomatoes and slice into wedges. Combine with the sliced onion, a large pinch of salt, and the olive oil and vinegar in a large bowl. Gently toss, and divide among four serving plates.
2. Halve, pit, peel, and slice the avocados and divide among the four plates. Sprinkle the avocado with a small pinch of salt and drizzle each plate with a little olive oil. Finish with a few grinds of black pepper just before the salad goes to the table.

Fresh Corn Salad with Basil

Sweet corn is simply amazing. We've been getting about 5 ears of corn every week from our CSA and each week it seems to get sweeter and sweeter.  Corn season peaks from July to August-- so it's about time to make my favorite corn salad from Ina Garten. We've also been getting basil (this week it was the purple variety), I used those herbs too. 
In addition to being really delicious, this recipe is incredibly easy. It took me under 15 minutes to make the salad and that includes 3 minutes for boiling the corn. Quick, seasonal, flavorful dishes are increasingly important to me now that I'm watching after a 22 month old, a 3 week old, a 13 1/2 year old dog AND packing up our apartment to move west (which is no easy feat due to aforementioned responsibilities. Oy! There's a lot going on but at least this provides a simple, nourishing side dish and ensures that none of my CSA share goes to waste! 

Fresh Corn Salad with Basil (Courtesy of Ina Garten, The Barefoot Contessa Cookbook)
Yields 4-6 servings
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Tabbouleh with Watermelon

I always thought of tabbouleh, also spelled tabouli, as a Palestinian meze.  You can find it on the streets of Jerusalem and Ramallah (as well as in Israel in both Israeli and Palestinian restaurants), but in fact tabbouleh's origins are in Lebanon and Syria (at least according to the Oxford Food & Nutrition Dictionary). The differences between the ubiquitous bulgur wheat salad in Lebanon and Syria is the proportions (or omissions) of several ingredients. But generally speaking, this salad contains parsley (the Lebanese use more), onion, mint, lemon, oil, and spices. Tomato is also traditionally used. The Turks have a similar dish called kisir and it contains tomato and pepper paste.  

This tabbouleh recipe in Martha Stewart Living caught my eye.  Here, "watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast." 

It's not difficult to make-- in fact it's very easy-- and it's a great summer side dish.  I would add a spritz of fresh lemon juice before serving, but that's pretty much it.  It's simple and not too ambitious.  Give this twist on tabbouleh a try! 

Tabbouleh with Watermelon (Courtesy of Martha Stewart Living)

Serves 4

Ingredients
1 1/4 cups water
Coarse salt
3/4 cup bulgur wheat
8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2 cups)
2/3 cup coarsely chopped fresh flat-leaf parsley
2 scallions, thinly sliced on the bias
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
2 ounces soft goat cheese, crumbled
Directions
Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat cheese.