Ratatouille!

I hope you all had a great Valentine's Day last week.  I haven't posted since then because, well...I keep making the same yummy dishes that I have already posted: stir fry, granola, a huge pot of chili.  This week has been less creative, and more comforting as far as food goes.  And it continues with a very simple recipe: ratatouille.
Actually, I always wanted to bring up ratatouille because of Pixar's movie.  Ratatouille (the movie) embraces the best possible thesis about cooking: that ANYONE can cook!  The only real ingredient that you need (as cheesy as it is) is love.  Love for your ingredients, love for the process and techniques of creating great meals, and the love of serving and nourishing others.  I was blessed with the opportunity to have people teach me in a controlled setting how to manipulate food, but I strongly follow the belief espoused from Ratatouille.  It just takes a little bit of curiosity, patience, and willingness to slow down and feel, look, smell, and most importantly taste every ingredient.  This kind of inquiry and investigation of food will help you observe how tastes, smells, and textures begin to fit together.  Through my own exploration, I have learned that simple foods are usually the most delicious.  And that is where ratatouille (the dish) comes in.
Ratatouille is peasant food:  it is simple and easy to make, and should be made with the freshest ingredients. This dish would be best at the height of summer, when eggplant, tomatoes, bell peppers, zucchini are ripe.  However, it is still February and I have to do the best I can.  Plus, roasted veggies are good at anytime of year.  This dish is a perfect compliment to many other dishes.  You can serve it on rice, or make it into a warm salad by topping it with arugula.  If you've never had a roasted veggie salad, now would be the time to try.  The combination of warm, soft vegetables with the crisp crunch of lettuce is one of my favorites!  Or, ratatouille would be delicious on steak or firm, white fish like halibut (if you want to go the expensive route!).  Or, you could make this into a really delicious lasagna filling.  Or, instead of mashed potatoes, try ratatouille instead!  That way, you get more flavor, more nutrients, and more beautiful colors.  It can also be served warm or cold...perfect for lunch or dinner!

Basil

Italian Parsley...better than curly parsley for cooking!

Asian Eggplant.  Look around your grocery...there might be some fun eggplant varieties!

T.E.A's Ratatouille

1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
5 cloves garlic, minced
1/2 cup olive oil (or more as needed)
2 medium Asian eggplants, sliced thin or medium dice (or 1 large eggplant of your choosing)
2 medium zucchinis, sliced thin or med. dice
1 orange bell pepper, med. dice
1 cup onion, med dice
2-3 cups canned tomatoes, crushed or diced (or fresh if you can find good ones...though that will probably have to wait for summer!)
salt and pepper to taste

Directions for oven cooking: This is how I made my ratatouille, but you can make it on the stove as well.  Alternate instructions are below.

1. Preheat oven to 400F.  In a small bowl, combine parsley, basil, garlic, oil, and 2-3 tsp salt to make a marinade for the veggies.

2.  In a large bowl, combine all the vegetables.  Pour herb oil over them and mix thoroughly. Taste and add more salt if needed.  Eggplant tends to soak up a lot of oil/liquid and needs a good amount of salt.  Adjust seasonings as needed.

I used my mandolin to slice these, but dicing is just as good!

3.  Pour entire mixture into a large casserole dish.  Cover with aluminum foil.  Bake for 45-60 minutes or until all veggies are soft.

Alternate Instructions for the stove top:

1. Heat olive oil in large skillet (or soup pot) on medium high heat.  Add in onion with a sprinkle of salt.  Cook until soft and slightly caramelized, about 8 minutes.
2.  Add in eggplant, bell pepper, and garlic and cook until softened, about 5-10 minutes.  Taste for salt content...eggplant will soak up a lot of oil and might need more salt.  You can add in a little water or chicken stock to prevent the eggplant from sticking.  This will also help it soften a bit more.
3.  Add in the rest of the ingredients and cook until soft and reduced, about 5-10 minutes. Taste and season as necessary.



I served my ratatouille on top of short grain brown rice and topped it with a big handful of arugula!

Short grain brown rice.  I found this type to be a little sweeter and more tender than long grain.

Don't forget a fried egg!  This makes a great breakfast!

Enjoy! :)

Happy Valentine's Marshmallows!

What better way to celebrate Valentine's Day than with sugar?  As promised, here is my recipe for Matcha Latte (green tea) marshmallows!  Homemade marshmallows are easy to make once you get the hang of handling hot sugar, plus you can add your own flavors/colors and they make great gifts.  For Christmas a few years ago, I made chai marshmallows by adding a bit (about 1 tsp) of garam masala to the batter.  They were delicious and I've had requests for more!  This time, my sister-in-law requested some Matcha Latte flavored marshmallows, and I think they were successful.  They came out slightly grainy from the tea powder, but they taste just like match latte with milk and sugar.  Next time I make these, I will add in the powder sooner (so it dissolves in the warm sugar) and that should clear up any graininess.  
To make marshmallows, it is best to have a standing mixer.  Because you pour boiling hot sugar into gelatin while whisking, the whisk for about 10-15 minutes, it would be extremely hard to do this by hand.  If you don't have a stand mixer with a whip attachment, ask a friend!  This would be a great recipe to try together.  Plus, this one recipe makes a lot of marshmallows (depending on what size you want them), so you'll have plenty between the two of you!
Also, prepping all your equipment is key to making great marshmallows.  If all your equipment is ready to go, then you will have better control of the process, especially when it comes to boiling sugar.  My best advice is be prepared, and stay calm!

Homemade Marshmallows 
Adapted from Alton Brown (he is the best after all!)

3 packages unflavored gelatin (I used Knox brand)
1 cup ice cold water, divided in half
12 oz granulated sugar or 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup confectioner's sugar and 1/4 cup cornstarch, whisked together
nonstick spray

Additions:
1TB Matcha Latte 
or 
1 tsp garam masala
or
a few drops of food coloring
or 
other flavors/spices/extracts


Equipment needed:

stand mixer with whisk attachment
food or candy thermometer
pastry brush
lightly oiled spatula

NOTE: I didn't have a whole cup of corn syrup (only a half cup), so I used 2 cups of granulated sugar to replace the 1/2 cup of syrup.  I don't think it made a big difference.
NOTE #2: I put in the vanilla with the sugar as it boils, which your not supposed to do (because I didn't read the recipe carefully).  However, they turned out fine.
NOTE #3: I would have a bit more powdered sugar and cornstarch on hand.  You will use it to "flour" the pan you'll put the marshmallows in, as well as use it dust them after they're cut.

Set up!
1. Set up your stand mixer with a whisk attachment and bowl in place.

2. Get out a small sauce pan for boiling the sugar.
3. Make sure you have a food or candy thermometer ready to go.

Here is my food thermometer that temps to 450F...the only bad thing about this is that you have to keep checking the temp.  A candy thermometer (showed below) usually has a clip on the back that allows you to attach it to the pan so you can watch the temperature continuously.  However, my clip broke, so now I use my food thermometer.

4. Place pastry brush in a glass of cold water.  You can use this to wash down the sides of the pan while the sugar is boiling so it doesn't crystallize.  It can also be used to wash the sugar off your thermometer each time you check the temperature.  If you have a candy thermometer, just attach it to the side of the pan, then wash it later.

These plastic pastry brushes are awesome!  They are cheap, effective, and easy to clean!

5.  Lightly oil a casserole dish (or whatever dish you would like to use) with nonstick spray, then pour some of the powdered sugar/cornstarch mix into it.  Shake it around so it coats all the sides, then pour off and reserve the extra.

Directions:
1. Place gelatin in the bowl of the stand mixer with 1/2 cup water.  

2. In a small saucepan, combine 1/2 cup water, sugar, corn syrup and salt.  Place over medium high heat and bring to a boil. Do not stir. Watch the sugar carefully, and if it starts to boil up too high, or boil over, take it off the heat immediately and set aside until is subsides.  The bubbles should stay about 1 inch below the rim of the pan while boiling.
NOTE: While the sugar boils, use your wet pastry brush to gently brush down the sides of the pan so the sugar doesn't crystallize. 

The sides of your pan should be this clean!

3. Use a candy or food thermometer to check when the sugar reaches 240F.  The sugar usually reaches 200F pretty quickly as it boils off the water, but it will take several minutes to reach 240F.  Just be patient. 

4. Before the sugar reaches the proper temp, turn the mixer on it's lowest setting.  Immediately after the sugar hits 240F, turn off the heat, and take the pan off the heat immediately.  While the mixer is going, pour the hot sugar between the whisk and the side of the bowl.  
NOTE: pouring the sugar into the bowl is the most difficult part.  You want to pour it in quickly, but not so fast that it splatters.  Also, make sure to not pour it directly on the whisk because that will spray hot sugar all over the bowl, which will harden.  The hard sugar could potentially break off into your marshmallows, plus it is hard to clean.  Same goes for not pouring it down the side of the bowl.  Try to be as clean as possible.
Then, turn the mixer on high.  Now is the time to add in the Matcha Latte (or other flavoring/coloring) and vanilla.  Keep it whisking on high until the bowl is lukewarm, about 10-15 minutes.  

Add in the Matcha Latte now!

OO! Light and Fluffy!

I added in the matcha latte a little too late...so it didn't dissolve properly...

You can feel the sides of the bowl to see how cool it is, or turn the mixer off and test it with your finger.  You want the marshmallow batter to be warm, so it is easy to pour and shape, but not hot.  

5. Once the mixture has cooled to lukewarm, it should be light, fluffy, and elastic. Use a lightly oiled spatula to remove batter into your prepped dish.  Sprinkle some of the sugar/cornstarch mixture on top, and dust your hands, then press the batter down to shape it into the dish.

YUM!!!!

6. Let marshmallows sit at least 4 hours or overnight.  I always let mine sit overnight so they firm up and aren't so sticky.

7. Over turn the huge marshmallow onto a cutting board, aluminum foil, or parchment paper. Cut marshmallows in any shape you desire (now is the time for fun cookie cutters!).  
NOTE: Lightly oiling your knife or cookies cutters will prevent the marshmallows from sticking.
Place the rest of the sugar/cornstarch mix in a large bowl and toss cut marshmallows in it.  Then, put the marshmallows in a strainer to shake off the excess.

8.  Store in an airtight container for up to 3 weeks.

Happy Valentine's Day! Enjoy! :)

Curried Chicken Salad

I have made this salad many times throughout these past few years, but not always with success.  It is always surprising to me how a simple dish can seem overly complicated when you aren't sure of yourself.  But these are sometimes the best recipes to practice because they can teach you a lot.  Here's what I've learned about chicken salad:

1.  You have to have a good ratio of sauce (mayo and mustard) to keep the salad moist, but not so much that you get a whole mouthful of mayonnaise.  However, you might need more than you think you need if you are going to put it on bread, for example, because the bread will dry out the salad further.  So, you must be conscious of how the salad will be eaten.  
2.  Again on the subject of moistness, white meat is usually used for chicken salad because it is neutral, so it can hold a lot of flavor.  Plus, it is firm meat, so it will keep its texture.  However, white meat drys out quickly, so you must cook and cool the chicken so it stays firm, but is still moist.  Otherwise, no amount of mayo is going to save you from the dry, mealy texture of overcooked chicken.
3.  With curried chicken salad, the mayonnaise and mustard tends to overwhelm the curry flavor, so you usually have to use more than you would think.  This is the case with any herbs or spices you might want to use.
4.  Freshness!  Chicken salad can become heavy very fast.  In order to lighten up the flavor and texture, you must add ingredients that lighten it up, like fresh herbs, chopped celery, or green onion.  
5.  Texture is also key.  Chicken salad can be texturally mushy, so adding in crunchy elements such as celery or nuts is a great way to make the salad more interesting.
6.  With curried chicken salad, the curry powder can be very rich and savory, which is good, but balancing the savory flavor with a little sweetness will make a better tasting salad.  Dried fruit such as raisins or chopped prunes work well, or add in some fresh chopped apple.

Now that I can break down this recipe into simple steps, it is easy to see what kind of variety one could make out of one simple dish.  Instead of curried chicken salad, you could do fresh basil, apple, celery chicken salad or an Asian-inspired sriracha mayo, cilantro, green onion, sesame seed chicken salad!  Mmm, I think I might have to make that!  The recipe below, however, is the curried chicken salad that I've come to enjoy.  It is fresh, balanced, and delicious!

T.E.A's Curried Chicken Salad

2 cup cooked chicken, chopped into bite sized pieces
1/2- 3/4 cup mayonnaise, more or less depending on how you want to eat it
1 TB spicy brown mustard
1/2 cup fresh cilantro, chopped
1 TB curry powder (or more if needed)
1/4 cup almonds, chopped
1/4 cup prunes, chopped (or raisins!)
salt to taste, if needed

Other Additions:
1/2 cup celery, small dice
1/2 cup green onion, chopped

Add all ingredients together and mix well.  Will keep for about 5-7 days in the refrigerator...if it isn't eaten quickly!
NOTE: For food safety reasons, make sure your chicken is cooked through (to 165F), and is cooled down quickly (to 40F or lower).  A good way to do this is shred or chop the chicken when it is still warm, and lay it on a baking sheet to cool fully, then store in the refrigerator.  This will reduce bacteria and help the chicken stay fresher longer.

Enjoy! :)

Tea Time in Our "New" Kitchen!

I don't have a dish to share with you today because over the weekend, I was painting my kitchen!  It needed a little sprucing up, and now it is a beautiful, happy color yellow. :)

Before the paint....

Almost done!  I have to get my husband to help me with the tall parts!

Because our kitchen smelled like paint fumes (and was a bit mess) yesterday, take-out was our food of choice.  We got delicious burritos from our favorite Mexican hangout: Cha Cha Cha.  Great name, and awesome food. 
I still wanted to share something with you, and tea has been on my mind.  I have been trying to find a great non-caffeinated substitute tea for making chai, but it was only recently that I discovered a perfect fit.  I could have, of course, just used decaffeinated black tea, but I was hoping for something that tasted even better.  We have been drinking a lot of Yogi Tea's Chai Rooibos, but it can be pretty expensive buying enough boxes to keep up with our insatiable lust for tea.  We drink tea all day long, every day, so that habit can be pricey.  So not only did I want something that tasted great on its own and in chai, but something that was more affordable on our budget.  One great way to save a bit of money buying tea is to buy in bulk.  Some of our favorite teas, like Yerba Mate come in large bags of bulk tea (that's about $8) and last us for months.  Plus, with bulk tea you are not stuck with all the packaging that has to be discarded.  I have invested in a few good re-usable tea strainers, and although they take more work to wash them, they are totally worth having.  

Since we loved the Chai Rooibos so much, I decided to try and find something comparable to that in the bulk tea section...and I found just plain Rooibos tea.  It was cheap, so I got a small baggy just to try it out.  

Once I got home, I had to research it because what the heck is Rooibos anyway?  And was it caffeine free?  Wikipedia said, yes, it was caffeine free and is named "rooibos" or "red bush" for the plant from which is it derived.  It originated and is grown only in Africa and has many health benefits.  It is made just like black tea and is served with milk and sugar or lemon and honey.
Once I tried plain Rooibos with a touch of milk...I was hooked.  Unlike black or green tea, Rooibos has low tannin levels, and so is much less bitter.  It is smooth, mild, and sweet.  In my opinion, it doesn't need any extra ingredients to make it tasty, but I have found that milk lends a little extra sweetness.  I have yet to try it in chai, but I think it will be a perfect fit.  

Plus, it is a beautiful rust color!

Another tea that I got in bulk (for a treat) was Matcha Latte.  This is a very fine, green tea powder that dissolves in hot water.  It is NOT cheap ($37 a pound!), so I just got a tiny bit to try....and boy! is it delicious!!  Why is expensive food so tasty??

About a teaspoon per cup will make this sweet, light tea that is a beautifully grassy green color.  It is both beautiful and delectable on it's own, but add a little milk, and it is Divine!  As a connoisseur of tea, I can tell you that this is one of the most perfect teas in creation.  As much as I adore Roobios, matcha latte is it's own exquisite experience.  Though, it will be a rare and and extravagant experience!
Matcha Latte is also a great seasoning for dessert.  The Japanese use it in their popular sweet, mochi, but this week (for Valentine's Day!), I'm going to be making Matcha Latte Marshmellows!  I can't take credit for this idea since my sister-in-law gave it to me.  But it is such a good idea, and it comes at the perfect time of year.  So, watch out for a homemade marshmallow recipe soon!