Bourbon Glazed Salmon

A few weeks ago I had the privilege of joining Culinary Institute of America trained personal chef Dante Giannini while he prepared one of his famous "farm to fork" seasonal meals. With a resume that includes kitchen time at Aquagrille and Oceana, its no wonder that as a private chef, Dante specializes in fish. For our meal, he chose salmon for the main course. "Salmon is so underrated," he confided me as he knived portions of the fleshy, red fillet. "People now equate salmon with unoriginality. But there's really nothing better than a salmon done right."


I completely agreed. Sometimes I almost feel a guilt complex for going with salmon at the fish counter—with so many lesser known seafoods, must I choose the safe option, again? Which is inevitably followed by a second hurdle: how to distinguish which varieties are sustainable. So, below I have provided a mini-guide courtesy of Seafood Watch to help you pick your next salmon cut, mindfully ecological and guilt-free. Then, you can make this wonderful Bourbon Glazed Salmon.

In general, wild salmon from Alaska is your best bet. With strict monitoring of both the fish populations and the fishery, most wild-caught Alaskan salmon is certified sustainable to the standard of the Marine Stewardship Council (MSC). Market names include chinook, coho, chum, keta, king, pink, red, silver, & sockeye salmon. Other “best choice” selections are Washington sockeye salmon and farmed U.S. coho salmon. Good alternatives include wild-caught salmon from British Columbia, California, Oregon, and Washington. To avoid: salmon farmed in open net pens. Hailing from Chile, Scotland, and Norway, this farming method allows waste from the fish to pass freely into the surrounding habitat, polluting the wild environment and potentially spreading diseases and parasites.

Once you've selected your sustainable salmon, get excited! Because this recipe rocks. It combines the classic ingredients of an Asian teriyaki (soy sauce, ginger, sesame seeds) with the oaky, caramel goodness of one of my favorite spirits, bourbon. The sauce is super light—notice there is no oil at all—but glazes expertly atop the salmon steak, leaving a delicate, golden coat of flavor permeating the tender, pink fish.

Obviously, the more the fish marinates the more saturated it becomes with the bourbon glaze, so the earlier you can start this step the better. However, the flavors are bold enough that even a cursory soak will highlight the robust flavors: spicy ginger, biting bourbon, tangy lime. With summer's official kick-off coming up this Memorial Day weekend, feel free to try this guy on the grill too.

Bourbon Glazed Salmon
Serves 4

Ingredients:

3 tablespoons brown sugar

3 tablespoons bourbon

2 tablespoons low-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 tablespoon fresh lime juice

3 garlic cloves, minced

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Cooking spray

1/4 cup thinly sliced scallions

1 tablespoon sesame seeds, toasted

Directions:

1. Combine first 7 ingredients in a large zip-lock plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to the pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork. (Alternatively, bake in the oven at 425 degrees Fahrenheit for 20-25 minutes until the same flaky consistency is reached.)

3.  Remove fillets from pan (do not discard marinade), and place each one on its own plate. Drizzle each serving with 2 teaspoons of sauce from the pan. Sprinkle with 1 tablespoon scallions and 3/4 teaspoon sesame seeds.

Pasta with Lamb Sausage, Broccoli Rabe and Beans

For the past month, I have embarked on my weekly visit to the Union Square Greenmarket with crossed fingers in high hopes that spring's signature vegetables will make their season debut. Unfortunately, this hope remains wishful thinking: while flowers and herbs are generously displayed in colorful abundance, the vegetable crop remains winter-blue dismal: root vegetables, onions, apples. Calling all local asparagus and spring peas: where art thou?

So last Saturday—rather than exhale my usual sigh of disappointment and trek two blocks south to Trader Joe's—I made a point to pay special attention to the non-vegetable vendors at the Greenmarket; mainly, the meats. Local meal, I will find thee! As I perused the different tents—ranging from commonplace chicken and turkey to more obscure pheasant and venison—I began to notice a curious theme: the Union Square Greenmarket was teaming with hand-made sausages. Antibiotic, nitrate and hormone-free, the sustainable meat was creatively packaged in fun varieties too. For example, one chicken vendor mixed apples and pistachios along with his ground poultry.

In the end, it was Catskill Merino Lamb whose sausage won me over. Boasting a range of unique varieties such as spicy Moroccan (which I sampled, ah-MAZ-ing), red pepper and fennel, and fennel and garlic. As I ooed and ahhed over my succulent bite of juicy lamb sausage, I noticed some vibrant batches of broccoli rabe at the vendor next door and knew at once my meal had been found. Dinner tonight, aka Pasta with Lamb Sausage, Broccoli Rabe and Beans, was born.

This recipe explains why the use of local, in-season ingredients always makes for a superior meal. Simplicity and freshness at its finest, the pasta boasts only three additions: sausage, broccoli rabe and cannellini beans. Yet when tossed in a light broth saturated with garlic, chicken broth, white wine and fresh rosemary (a farmers market purchase, too!), the dish becomes alive with the sum of its parts. Sure, it's basic and quick, but hits that sweet spot of homey and hearty that everyone craves in a fresh pasta dish.

Using a single pan is not only convenient for clean-up here, it also serves to enrich the flavor of the lamb. By cooking the sausage in the same skillet as the white wine and herb reduction, the lamb's pan drippings fold into the sauce; simmering along with the rest of the liquid. (Yep, spoon it straight out of the pan. It's that kind of dish!)

So even though our classic spring vegetables may not have arrived on the farmers market scene just yet, I am happy to report that a local, robust meal can be easily put together nonetheless. Asparagus and peas, I'll catch you later. Sausage takes center stage for now!

Pasta with Lamb Sausage, Broccoli Rabe and Beans
Serves 6

Ingredients:
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 cup defattened reduced-sodium chicken broth
1 cup dry white wine
1 can cannellini beans, rinsed and drained
1 tsp fresh minced rosemary
3/4 pound pasta (preferably orecchiette; whole-wheat penne or fusilli)
1 bunch broccoli rabe (about 1.5 pounds), cut into rough 1-inch pieces
1 lb lamb, chicken, or turkey sausage
Parmesan cheese
Hot red pepper flakes
Freshly ground pepper & salt

Directions:
1. In a large, nonstick skillet, heat oil and cook sausage over medium-high heat, turning until all sides are nicely browned, 5-10 minutes. Remove from skillet (don't worry about it being done) and cut into bite-sized pieces. Return to skillet and cook, stirring frequently, until cooked-through and golden.
2. Use a slotted spoon to remove the sausage from the pan, leaving the pan drippings. Place into a large bowl.
3. Reduce heat to low, and add garlic, cooking for one minute. Stir in the broth, wine, beans, rosemary, and hot pepper flakes (1/4 tsp for gringos, 3/4 tsp for heat-lovers.) Simmer, uncovered, until slightly reduced, about 5 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling salted water until almost al dente, about 9 minutes. Add the broccoli rabe and cook until the broccoli rabe is crisp-tender, about 2 minutes more. Drain well.
5. Pour the pasta and broccoli rabe into the large bowl, and toss with the sauce. Add cheese, salt & pepper, and extra hot red pepper flakes to taste. Toss again and serve immediately.

Vegan Green Goddess Dressing

Last weekend, in the first wave of 70+ weather we've had this Spring, I went to the Greenmarket to fulfill one of my most anticipated goals of the season: a fire escape herb garden. Brimming with excitement, I delicately carried my tiny pots of mint, basil, parsley, and rosemary home, along with fresh soil and a wooden flower box I had picked up at Home Depot.  My career as a gardener had begun! I would have fragrant, wonderful fresh herbs right outside my window all spring and summer long! My herbs would literally be garden fresh, rooted in soil and as sprightly as can be. I would make salads, soups, garnishes, even cocktails with my new herbs. Oh the possibilities!






Two days later, my hopes and dreams were shattered when a building notice, slipped under my door, informed me that plants on the fire escape violated the NYC fire code and must be removed immediately, or else a fine. (NYC, you really kill me sometimes.) But in those 48 hours of green-thumbed glory, I created a wonderfully herbed quinoa salad, and this lovely Vegan Green Goddess Dressing.

Garden or no garden, I encourage you to experiment with a variety of herbs when making this revitalizing, almost cleansing salad dressing. Each herb brings its own unique verdancy to the lovely, virescent dressing. Parsley is a must, but the addition of dill musters a feathery, fern-like freshness; while basil conjures a pesto-y nuance. Tarragon and chives are welcomed guests, too.


The classic green goddess dressing gets it creamy consistency from a combination of mayonnaise, sour cream, and anchovies, but the vegan version says no thank you to excessive saturated fat by simply using tahini in its place. (You can read all about my obsession with tahini and its health benefits here.) With such a strong emphasis on garden-fresh herbs, why shouldn't the base be earthy light as well? Here, lots of lemon juice and apple cider vinegar offset the slight bitterness of the tahini, creating a tart acidity that's almost vinaigrette-like. However, the consistency is truly as creamy as can be, and the juxtaposition of vinaigrette and creaminess is totally amazing. I don't pour this dressing on the salad, I slather. It's divine.

With a thicker consistency, this dressing can even be used as a dip for crudités or pita chips. To achieve this, add only 2 tbsp of water instead 1/4 cup, and ta-da! Let your inner Green Goddess glow.

Vegan Green Goddess Dressing
Makes 1 cup

Ingredients:
1/2 cup raw tahini
1/4 cup water
6 tablespoons fresh parsley
3 tablespoons fresh basil (or dill)
2 green onions, chopped (or 2 tbsp fresh chives)
1/2 teaspoon sea salt
2 cloves garlic
3 tablespoons fresh lemon juice
3 tablespoons raw apple cider vinegar
1 tsp natural sweetener, such as agave nectar or honey

Directions:
Combine all ingredients in a food processor (or in a bowl and use an emersion blender.) Blend until smooth. Adjust salt and herbs to taste, and add more water if consistency is too thick.

Detox Salad

"58 days until Memorial Day Weekend!" screamed my spin instructor on Saturday morning; barking orders for a 360 degree left turn on the flywheel (no) while maintaining current RPMs (I'll think about it.) While beach weather is still a really long time away—evidenced by the fact I am still wearing my winter puffer with the regularity of a Catholic school uniform—it did start me thinking of how spring weather begets lighter clothes, which craves lighter spring fare, and Monday is high of 58 which is almost 60, and when do peas come to the farmers market? Anyway, I digress, but this thought process carried me through the end of spin class and I went home and made this Detox Salad and it was delicious.

If you recognize the name, it's because Detox Salad is a regular at the Whole Food Salad Bar. (A station I rarely frequent because I always manage to spend a mind-boggling $17 for a lunchtime salad and I don't. understand. HOW.) Anyway, the salad intrigued me—specifically, the finely chopped texture of raw broccoli and cauliflower, two vegetables I almost exclusively enjoy cooked—and the fact that Angela from Oh She Glows recreated it with contagious enthusiasm and exceptional reviews. This is the type of salad where the ingredients aren't anything crazy, but the combination is just right. Plus, its really nice to take a break from your regular lettuce leaf-based salad every once in a while!

There is something that feels so healthy about eating raw, don't you agree? I'm not a raw foodist by any means, but there's no denying that many raw foods are low in calories, fat, and sodium while high in fiber; giving my insatiable snacking appetite the luxury of eating large quantities of food for minimal cals. (I can go through a giant bag of baby carrots like it's nobody's business, if I do say so myself.)

The texture of this salad is great. It's crunchy and compact; a chopped salad at its finest. The cruciferous vegetables are dotted with crunchy pepitas and sweet dried fruit; made tangy with lots of fresh lemon, natural sweetener, and a dash of cayenne. I bulked up the salad's  protein content by adding quinoa and lots of salty feta, and the result was (r)awesome.

Warning: this recipe makes ALOT! As in if you don't have a huge mixing bowl or the appetite of a yellow lab; you may have to half it. (I admit, I got a little carried away with the food processor...the pulse button is just so much fun.) On the flip side, you'll go through the salad faster than you might think— its very addictive and I found myself eating second and third helpings of each serving.

Detox Salad (adapted from Oh She Glows)
Makes about 12-15 cups

Ingredients:

2 heads broccoli (1 bunch), stems removed

1 head cauliflower, stems removed

2.5 cups shredded carrots

1/2 cup pepitas (or sunflower seeds)

1/2 cup finely chopped fresh parsley

1/3 cup raisins or currants

1/3 cup golden raisins

1/3 cup dried cherries or dried cranberries

6 tbsp fresh lemon juice (about 3 lemons), more to taste

generous dash of cayenne

2-3 tbsp maple syrup or agave nectar

1 cup raw quinoa, cooked according to package directions

3/4 cup crumbled feta

kosher salt (less if using feta), and lots of pepper to taste

Directions:

1. In a food processor*, process the broccoli until fine. Transfer to a very large bowl.

2. Process the cauliflower (no stems) until fine and add to the bowl. Do the same with the carrots and parsley. 

3. Stir in the pepitas, currants/raisins/dried cherries/dried cranberries, and quinoa once it's cooled.

4. In a small bowl, whisk together lemon juice, cayenne, and maple syrup or agave nectar.  Pour into large bowl and mix thoroughly along with a sprinkle of salt & ample pepper.

5. Top with crumbled feta cheese. Serve cold or at room temperature.

*If you don't have a food processor, chop the broccoli, cauliflower, and parsley finely by hand, and shred carrots with a grater. 

Butternut Squash & Tahini Spread

Hummus-lovers, are you sitting down? Because I have a recipe that's about to rock your chickpea-centered world upside down.

It's almost comical how much my female demographic loves hummus. Ranking #25 on the "32 things Jewish Girls Can't Resist" Buzzfeed list; showcasing domineering presence on the #birthrightproblems Tumbler, crowned "betchiest snack of the Mediterranean"....shrieking hungry girls and hummus come basically hand in hand. "I GOT A SABRA FLAVOR I'VE NEVER SEEN BEFORE," someone squeals while bounding through the dinner-party door, announcing the most ground-breaking news of the night within the first 5 minutes. (Kidding! Then we sit down to discuss history and politics at length.)

So indeed, people love hummus. Even your gluten-free, dairy-free, vegan, vegetarian, juicing friends (no really, it's Blueprint #7) cannot refuse it. The texture is just so smooth, and the dipping options so plentiful, and that rich, earthy, nutty undertone...what is that, chickpeas? Olive oil?

No! It's tahini, the real star of the hummus party; taking center stage in this delightfully, inextricably addictive, Butternut Squash & Tahini Spread. Hold that pretzel thin or celery stick right there, and let me explain.



Tahini is sesame seed paste. It is made by soaking sesame seeds in water, crushing them to separate the bran from the kernels, skimming the kernels off the surface, toasting them (sometimes), and grinding to produce an oily paste. After all these steps, we are left with our beloved ingredient in all its nutrient-filled glory; boasting an exceptional source of copper, manganese, amino acids and omegas; plus high levels of calcium, protein and "good" fats.

Tahini paste itself is extremely concentrated; and a little goes a long way. But I can wholeheartedly say that adding it to any dish—whether that be salad dressing, dips, or spreads—guarantees a distinctive subtle taste that's so habit-forming it's basically an addiction. (I recently made a tahini-based Green Goddess dressing that is certainly appropriately named, because my devotion is so strong it might as well be deity worship.)


But if tahini can have this effect, this butternut squash spread is the Hercules of them all. When the slightly acerbic seed is paired with sweet earthy squash; slow roasted in cinnamon, creamy Greek yogurt, and syrupy sugar; the combination is so spot-on that one bite equals total taste transcendence.

The texture of this spread is out of this world, too. While hummus is inherently creamy, the denser butternut squash contributes a chunkier fluidity, kind of like perfectly smashed mashed potatoes. Because of this, it almost doesn't even need vegetable sticks or pita chips to serve it with—I am definitely guilty of eating at least half the portion straight from the plate with a spoon.

In fact, the consistency of the spread gave me an idea. Recalling a grilled sea bass I'd ordered once that had come served a top a plantain mash, I decided to mimic the dish, swapping plantain mash with my butternut-tahini spread. Instead of serving as an appetizer, I marinated a flaky white fish in balsamic vinegar, sautéed some swiss chard with onions, and distributed the butternut-tahini spread onto the plate, topping with the fish and then greens. Yum!

Butternut Squash & Tahini Spread (from Jerusalem)
Serves 6 to 8

Ingredients:
1 large butternut squash (about 2 1/b lbs), peeled and cut into chunks (7 cups in total)
3 tbsp olive oil
1 tsp ground cinnamon
5 tbsp light tahini paste
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white, if you don't have black)
1 1/2 tsp date syrup (can substitute maple syrup, molasses or Agave nectar)
2 tbsp chopped cilantro (optional)
Salt

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle with cinnamon and 1/2 teaspoon salt. Mix together, cover the pan tightly with aluminum foil, and roast in the oven for 70* minutes, stirring once during cooking. Remove from oven and let cool.
3. Transfer the squash to a food processor, along with tahini, yogurt and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth. (You can also do this by hand using a fork or with an immersion blender.)
4. Spread the butternut squash in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle the syrup, and finish with cilantro (if using.)

*My squash cooked in about 45-50 minutes. Once you hit this mark, keep a close eye on your squash as it might be finished sooner.

Fudgy Vegan Beet Cupcakes

Oh these Fudgy Vegan Beet Cupcakes are so beet-autiful. I was thrilled to see another vegetable join the dessert realm next to the avocado and pumpkin; but kept my excitement in check because the thought of a vegetable-centric cupcake sans butter and eggs that was actually tasty seemed to good to be true. But now that I've made them, and they are delicious, I can rejoice without abandon. These cupcakes are chocolate, fudgy, rich, moist, and delicious. They rival any other chocolate cupcake and they are not even bad for you!! Make them. I insist.

This recipe is about as easy as a cupcake recipe comes; it requires just one bowl and less than a dozen ingredients (most of which you likely already have in your pantry.) While I cannot deny the superiority of a fresh oven-roasted beet, here, vaccum-sealed cooked beets offer a great alternative and save lots of time and mess.

The cupcake batter tasted like chocolate pudding and I could've eaten the whole thing straight out of the bowl. Seriously, it's not like there were any raw eggs in there to stop me! The silky, creamy vanilla almond milk blends blissfully with the raw cocoa; and the beets add a juicy sweetness that upon baking yield a rich, fudgy cupcake light as a feather.




Dana of the Minimalist Baker (where this wonderful recipe hails from) swears you don't even need frosting because the cupcake is so hearty and delightful on its own. Instead, she serves with a smattering of fresh cocoa powder on top. While I do agree that frosting here is not essential (especially if you're keeping the healthy factor in mind,) I couldn't resist trying a few with a homemade vegan buttercream to really contrast the chocolate and vanilla. I wanted to add some beet juice to the buttercream frosting to make it pink and further celebrate my newly discovered union of beets and chocolate (to the beet of my heart! ok I'll stop) but I spilled my reserve beet juice all over the counter. So although these cupcakes are only black and white, you will have to take my word that I do truly love them.

One final note: I made both the cupcakes and frosting using an immersion blender; so if you don't own a proper egg beater do not worry! However, if it is a light and fluffy frosting you seek, I do recommend utilizing an electric mixer. Although delicious, my frosting was droopy and not as aesthetically pleasing as it could've been.

Fudgy Vegan Beet Cupcakes (from the Minimalist Baker)
Makes 10 cupcakes

Ingredients:

2 medium beets or 1 package steamed & sealed beets (available at Trader Joe's and Fairway)

1 cup unsweetened vanilla almond milk

1 tsp white or apple cider vinegar

3/4 cup raw turbinado OR granulated sugar

1/4 cup canola or melted coconut oil

2 tsp pure vanilla extract

1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour

scant 1/2 cup unsweetened cocoa powder + more for topping

1 tsp baking soda

1/2 tsp baking powder

pinch salt

Directions:

1. If cooking beets: preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside. (If not cooking, just puree straight from the package.)

2. Line a muffin pan with paper liners.

3. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

4. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

5. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.

6. Once cooled, dust with cocoa powder (or vegan vanilla buttercream, recipe below) and store in an airtight container to keep fresh.

Vegan "Buttercream" Frosting

Makes 2 cups

Ingredients:

1/2 cup Earth Balance (buttery stick or spread), room temperature

3 cups confectioners sugar

1 tsp vanilla extract

2 tbsp vanilla almond milk (plus more to achieve your desired consistency)

Directions:

1. In a mixing bowl, beat Earth Balance with an electric mixer. Add in the milk and vanilla (and enough beet juice to make frosting pink if desired.)
2. Gradually add in confectioners sugar, starting with 1 cup and mixing slowly until fully combined. 3. Beat for about 5-10 minutes until nice and fluffy, or with a handheld mixer for at least 4-5 minutes.