Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

Hibiscus Pearls
Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

Hibiscus Pearl Salad.jpg

Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

Continue reading

Mixed Greens with Crispy Prosciutto, Figs, Burrata, and Balsamic Vinaigrette

I’ve reached a turning point. After weeks (months) of chocolate and bread and gravy and kickasseroles, I’ve started craving salad again.

Fig Burrata Proscuitto Salad

Yes, I know, summer in Minnesota is a lifetime away. Last week we had temperatures around 20 below zero. Last winter we still had snow in May. May. (#disMay)

Fig Burrata Proscuitto Salad_closeup

But despite my bleak weatherscope, now that the holidays are over, I’m craving bright, fresh, warm-weather foods. So here’s a tasty compromise—fresh greens with a summery, acidic vinaigrette topped with the luxurious tastes of winter: salty prosciutto, sticky figs, and creamy burrata.

Fig Burrata Proscuitto Salad_closeup2

This salad was my first experience with burrata and, well, if you ever see the headline “Midwestern Soprano Arrested after Defeating Great Siberian Tiger with Bare Hands,” that’s me, and the tiger and I were fighting over the last piece of burrata. It’s creamy and delicious and that tiger had it coming, stealing my cheese.

Continue reading

Lemon Risotto with Seared Scallops

Have you met my mom?

Mom
If you’re an actor in the Twin Cities, she’s probably dressed you, beautifully and carefully in costumes that helped you fully realize the physicality of your character. If you’re a St. Kate’s graduate, she might have mentored you and helped you find your way into adulthood. If you’re a ballroom dancer, you might have once shared a waltz with her at the Dancer’s Studio weekly dance party. In the unlikely event that you’ve been incarcerated, she might have taught you to quilt on one of the many Sunday afternoons she’s volunteered at the women’s correctional facility in Shakopee. And if you’ve been to her place for dinner, you’ve had an incredible meal shared with good friends, along with music, wine, fascinating conversation, echoing laughter, and a lapful of love from her cat, Pablo.

Mom1
When she came to my house for her birthday dinner last month, I wanted to prepare an extra special meal, to return the kindness of many such dinners and thank her for setting such a powerful, compassionate, creative example for me to follow. Also, cooking for people is how I love them.

Mom2
So I topped a creamy lemon risotto with Mom’s favorite—seared scallops. The luxurious risotto is somehow light, with a pop of freshness from lemon and Italian parsley. I served it alongside a fig, burrata, and prosciutto salad with balsamic vinaigrette (recipe to come!), and followed it with mini flourless chocolate cakes topped with a blackberry and red wine reduction.

Lemon Risotto with Seared Scallops

Happy Birthday, Mama!

Continue reading

Crab Cakes with Orange Aioli

The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

Crab Cakes
I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

Continue reading

Rosemary Roasted Garlic Honey Mustard

Two weeks ago I posted a recipe for Bloody Mary Ketchup accompanied by an image of a beer-braised bratwurst half-dressed in the spicy, tangy sauce. I have since heard impassioned debate on proper brat condiments from a number of sources. It seems the argument between ketchup lovers and mustard enthusiasts is more volatile than the Great Cilantro War of aught three.

Honey Mustard

In the interest of impartiality I’m following up my favorite ketchup recipe with my favorite mustard recipe. I roasted a head of garlic with sprigs of fresh rosemary, then combined the resulting sweet garlic paste with a creamy honey dijonnaise.

Continue reading

Truffled Edamame Potstickers with Shallot White Wine Broth

My dear, imaginary internet friends, I have a confession to make. I’ve lured you here under false pretenses. Yes, I will eventually get to the velvety dumplings I promised you, and yes, you could just scroll down to the recipe. But I hope you’ll read my shameless plug first.

Dumplings
When I’m not cooking up fabulous dishes in my kitchen, I’m cooking up fabulous musicals for the stage. I work with a small theater company in the Twin Cities and we’re creating a new show all about growing up called Are You There, God? It’s a New Musical Revue! The show, inspired by Judy Blume and other YA fiction, will premiere at the Minnesota Fringe Festival in August.

Dumplings 2
And we’re raising funds via Kickstarter to offset the production costs. If you’d like to make a donation—even $5 will help—I’d be incredibly grateful. If you’re unable to make a donation, but you’d like to support the show, please pass along a link to your blog readers, your Facebook friends, your Twitter followers, your barista…anyone you think might be interested in supporting our show.

Ugly Dumpling

The Ugly Dumpling

I’ve been working on this show for the past decade, and it’s truly a labor of love. And I’d love it if you played a part in it.

And now for the recipe I promised. I’m a big fan of edamame—my favorite movie-watching treat is edamame steamed in the shell, then dusted with truffle salt. I promise: it’s better than popcorn. I wanted to give my fave flavor combo an upgrade, and hoo boy, these dumplings did the trick. They’re younger than springtime—bright, fresh, and tender—yet creamy and luxurious. Dip them in the shallot broth for a perfect sweet-and-salty bite.
Continue reading

Sugar Snap Pea Salad with Miso Dressing

Well, this is awkward. I suppose it’s a little late to give a heads up that posting will be sparse until my show opens in August…? Also, the dog ate my homework, and the check is in the mail.

Salad3
I’m sure you will forgive me for failing to post a new recipe for (gasp!) an entire month, when you try this righteous salad. It’s bright and fresh, yet satisfying, with a perfect balance of salty, sweet, and sour. It’s so delicious that with one bite, you’ll forget entirely what a lazy slacker I am. The recipe is from The Smitten Kitchen Cookbook by Deb Perelman. Do you have this book? You need this book.

Salad2
The day I prepared this salad is pretty much a blur—I was so rushed making dinner for Mom and Handsome Greg that I barely had a chance to take photos of the meal. So I’m sorry to say that my sad pics don’t begin to do this recipe justice. Just another reason to pick up The Smitten Kitchen Cookbook; the photos are so beautiful you’ll have to resist the urge to devour the actual pages. The only change I made from the original recipe was to omit the tablespoon of fresh, minced ginger, because, as I mentioned before, I’m deathly allergic. If ginger doesn’t send you to the ER, then I suppose you ought to add it to the dressing as Deb suggests. She knows what she’s talking about.

Continue reading for the Sugar Snap Pea Salad with Miso Dressing recipe
Continue reading

Refried Bean Crostini

My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

Beans on Toast

And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

Beans on Toasts

The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

Continue reading for the Bean-y Crostini recipe

Continue reading

Sun-Dried Tomato Dip

Sun Dried Tomato Dip

It’s official! My dear imaginary friends, this summer I’ll be singing again. My little theater group won a spot in the 2013 Minnesota Fringe Festival, and we will present a brand, new show this August. Details will be forthcoming; keep your eye out for Blue Umbrella Productions’ premiere of Are You There, God? It’s a New Musical Revue!

Sun Dried Tomato Dip 2
To kick off our first production meeting of the season, I prepared for my collaborators, Tall Paul and Hurricane Windy, a wreath of fresh vegetables and crackers surrounding a bowl of creamy, flavor-packed sun-dried tomato dip. The silky, tangy spread was equally charming atop celery sticks, pita chips, and the next day’s turkey bagel sandwich for lunch.

Continue reading for Sun-Dried Tomato Dip recipe

Continue reading

Pasta Scampi

Veronica! Dinner!

Every once in a long while, when my hair is lacking in shine and my fingernails are especially raggedy and I’m feeling a little insecure, I can’t help but wonder if my sharing recipes here at Galley Kitchen is little more than a desperate plea for the validation of strangers. I mean, why else would I bother with stats on page hits and click-thrus?

Pepperoni Stuffed Chicken

And why, other than the steaming pot of self-doubt simmering on the stove, would I feel the need to bring up my recipe for pepperoni-stuffed chicken breasts, my most popular recipe of 2012? Sure, I served today’s simple pasta scampi alongside the “famous” chicken parmesan variation for Handsome Greg’s birthday dinner, but that’s a pretty slim excuse to draw a big, fat arrow pointing to my number one recipe.

I hope you’ll forgive my blatant exploitation of the chicken, and take a look at the simple dish I served with it. The tender pasta is coated in butter with a little acidity from white wine, a lot of freshness from Italian parsley, and a punch of heat from red pepper flakes.

Herbs

And ultimately, it doesn’t matter that this simple pasta is wearing a modest house dress. It’s going to the homecoming dance with the most popular poultry in school.

Continue reading for the Pasta Scampi recipe.

Continue reading