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methods & madness…

class 6: fruits, veggies, herbs & salads

Persimmons - Pomegranate Salad

 Recipes & Ramblings from Chef School

Fall has arrived in Southern California bringing a crisp chill to the air. That’s when I gravitate towards steamy soups; but did you know Fall is actually great weather for salads? Many salad greens grow best in cooler weather. Add some seasonal fruits and vegetables and you’re on your way to some exciting Fall dishes, including today’s recipe. If you’re looking for a festive holiday salad, this one is a showstopper!

In addition to salads, this week we learned about herbs, seasonal fruits and vegetables.

Herbal Essence

Ancient Greeks crowned their heroes with dill and laurel. Today, fresh herbs are the jewels in our culinary dishes, paramount to any great recipe. Additionally, fresh herbs add flavor without the calories. They’re easy to use and can last over a week, if stored properly.

How to Store Fresh Herbs

  • Rinse fresh herbs well, lay on a paper towel. A salad spinner works great.
  • Wrap loosely in the paper towel, then place in zip-lock bag, leaving bag open.
  • Store open bag of herbs in your refrigerator’s crisper.

Cooking with Fresh Herbs

  • If you are substituting fresh herbs for dried ones, use about three times as much.
  • Add the more delicate herbs a minute or two before completion of cooking, or sprinkle on food before serving.  e.g. parsley, cilantro, mint, chives, cilantro, basil, and dill.
  • The less delicate herbs, such as oregano, thyme, rosemary, tarragon and sage, can be added in the last 20 minutes of cooking. Continue Reading →
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Insalata Bianca (White Salad)

Insalata Bianca (White Salad)

PHOTOGRAPHY BY: CATHY NELSON ARKLE

This recipe comes from week 6 class of Pro Chef classes at New School of Cooking in Culver City, CA. We made 11 salads that week, and this one was just exceptional in my book. I actually thought I didn’t like fennel until I tasted this. If you aren’t a fan of fennel… I dare you to try this one.

Insalata Bianca (White Salad)

From New School of Cooking
Serves 4-6

Ingredients

  • 2 fennel bulbs, tough outer leaves discarded, cut in half lengthwise and thinly sliced crosswise
  • 2 celery stalks, thinly sliced crosswise
  • 2 Belgian endives, stem ends trimmed, cut lengwise into julienne
  • 1 bunch radishes, ends trimmed and thinly sliced crosswise
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoon white wine vinegar
  • salt and pepper
  • 1/2 cup Reggiano parmesan shavings

Directions
Combine all ingredients except the parmesan cheese in a large bowl and toss.  Serve on a large brightly colored platter with parmesan cheese shavings scattered over the salad.

Let me know if you make it and what your thoughts are one this one.

 

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methods & madness… 
recipes & ramblings from the culinary classroom

Thai Style Cabbage Salad with Grilled Shrimp

In the beginning…

As a child growing up on the farm, I remember loving to help my mother in the kitchen. At the wee age of one I was allowed to watch… and learn.  As mom kneaded bread, I played with the dough.  Soon I was baking mud pies in the sun, eventually graduating to edible cakes. My favorite part was food coloring and the creative license that came with it. Purple cake with green frosting, blue cake with magenta frosting…I mean really, why did they print color combinations on the back of the box if I wasn’t supposed to use them?

It has been many years since my cow pie inspired baking days. My inspiration these days come from culinary classrooms. “Hi, my name is Cathy and I am a cooking class junkie.”

Tiring of recreational classes, I recently upped the ante with a 20-week professional chef course at The New School of Cooking.  If you have ever dreamed of taking chef courses, or if you are a closet Food Network fan, I invite you to join my journey.  I will be sharing the adventure with my friend Rona Lewis who has penned two cookbooks.

Class One

I was already stressed after dealing with LA traffic, but quickly relaxed after meeting my fellow chefs in the making. First, we received our white chef coats, along with an explanation of how they worked and why.  I didn’t realize there was so much to this simple garment.  The double-breasted jacket can be buttoned both ways… In case you spill, you can simply cover it up by switching sides… clever! The second order of business, was receiving handouts of rules, regulations and other pertinent, but boring stuff. The real prize was an encyclopedia looking book called The Professional Chef from the Culinary Institute of America. Score!

Parlez vous francais?

I was thrilled to discover a bonus – not only was this a cooking class, but I would be learning French as well since so many cooking terms are taken from the language.  I couldn’t remember them all, let alone spell them.  I am still regretting taking German in college.  Our first term was Mise En Place (meez ahn plahs) “everything in its place”.  It aptly describes the preparation and assembly of all ingredients and equipment prior to cooking.  We learned that a well-organized cook is the basis for a great chef.  Oh dear…I could be in trouble. Continue Reading →

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markets of the world…
hoofs, nostrils and gold of the incas

Peru market hoofs and nostrils

ALL PHOTOGRAPHY BY CATHY NELSON ARKLE

“Waste not, want not” or so the saying goes. The Peruvians excel at this when it comes to food.  They are as resourceful as they are creative in their diverse cuisine.

Today’s market adventure finds us in Cusco, Peru. Continue Reading →

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bodacious beets…
what they did not teach you in school

Beet Salad by Cathy Nelson Arkle

Beets belong in the category of vegetables I hated as a child. Anything that slid out of a can was high on the “yuck factor.” It was only until my girlfriend Nan gave me the “roasted beet challenge.” She said don’t tell me you hate beets until you have eaten a roasted one. Since I always enjoy a good challenge, I bought a single beet as I didn’t want to have too much to throw out. I wrapped it in foil, threw it in the oven for an hour and silently anticipated it’s doomed fate. Well the joke was on me as I devoured that tasty sweet thang with vigor.

Sweet Beets

Nutritionally speaking, the beet is a kindred spirit to the carrot, although it is much higher in sugar. In fact, of all vegetables, the beet has the highest sugar content. Not sure how I missed this opportunity to eat more sugar as a kid… oh yeah… my mother served it out of a can. It is estimated that about two-thirds of commercial beet crops end up canned. So sad.

Beets (everywhere else in the world they are called beetroot) are thought to have originated in prehistoric times in N. Africa. It is said that beetroot remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt. I must of missed that when I was there.

Sand Storm at the Saqqara Pyramid in Thebes, Egypt

I couldn’t see much because I was too busy making a fashion statement in a blinding sand storm.

And the beet goes on…

Beet leaves have been eaten since before written history. The beet root was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800’s. You have to love the French!  I wonder if they were the ones that came up with making beet wine.

Since Roman times, beet juice has been considered an aphrodisiac. Was that before or after it was made into wine?

If you are not getting your beets in wine, you might be able to get it in frozen pizza. Yep, some frozen pizzas use beet powder to color the tomato sauce.

Beets can even help melt snow! One way or another you are going to get your beets if I can help it.

Why? Because beets are loaded with lots of good stuff like antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C.

Some experts say adding beet juice to your diet could provide a performance boost even beyond the blood, sweat and tears of more training. Does this mean I don’t have to go to the gym anymore?

Don’t take my word for it. According to the NY Times Blog, beets are among the 11 best foods you aren’t eating.

Cathy’s Bodacious Beet Salad

If this recipe was a piece of art it would be mixed media. I took a little of this and a little of that from different recipes to make this as I saw it in my mind. The Santa Monica farmers market provided the fresh ingredients for this salad. I used french thyme because that what was growing in my herb garden, but use what you like. The dressing generously Serves 2.

Beet Salad Ingredients 

  • 2 fresh red or yellow beets
  • 4 ounces goat cheese – rolled into balls I used Redwood Hill Farm’s traditional chevre
  • french thyme – a couple sprigs per ball, washed well and dried
  • 2 cups micro greens or any small leaf greens – washed well and dried I used sweet baby lettuce with edible flowers from Harry’s Berries
  • 1/2 cup walnuts, toasted – I used Peacock Family Farm’s locally grown walnuts

Walnut Oil Dressing Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoon white balsamic vinegar
  • 1/4 cup walnut oil – I used La Nogalera Walnut Oil I could just drink this stuff plain!
  • 1 tablespoon extra-virgin olive oil
  • Coarse kosher salt, pepper

Preparation

  1. Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan, leaving a little of the root tail on. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
  2. While beets are roasting, mix the dressing. Whisk the dijon mustard and balsamic vinegar together.  While you are whisking or using a hand blender, slowly add the walnut oil and then olive oil to make an nice emulsification. Add salt & pepper to taste.
  3. After the beets have cooled for several minutes, peel off the outer skins and discard. If you do this under running water you will avoid staining your hands. Cut the bottom of the beet so it will sit up straight. Then cut the beets into quarters, but not all the way through.  Place on a plate and open it up like a flower.
  4. Roll the goat cheese into little balls about 1/2” in diameter and roll in the fresh thyme.
    Place ball in the middle of the beet.
  5. Add your baby lettuce around it and drizzle the walnut oil over the salad.
  6. Add toasted walnuts

Ta-da! Long live the beet season. Thanks Nan for the beet challenge. I wonder what other yucky childhood vegetable will next on my discovery list?
…and then she paused for thought.

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