Sea Tangle Noodle Slaw with Vietnamese Dressing

crunchy, tart, crisp, slippery, sweet, savory, tangy and spicy

this is my new favorite salad.  i've had it every day for a week.   by it's self, a great light snack or lunch, but topped with shrimp, shredded chicken, BBQ'd salmon?..a delicious, filling, low fat, low calorie meal.  fresh and easy when you have some made up in the fridge.   it saves well and gets even better as it sits.  

 i came across these strange Sea Tangle noodles at one of my Asian markets.  i always have to try the weird thing that i've never seen before.  

what a find!...these things are good!
the texture is soooo unexpected.  they are crunchy right out of the bag...i mean CRUNCHY!  they do soften a bit when the dressing is applied or after it sits.
the flavor?...there is none, so the noodles make for a great blank canvas.
great for filling up...they only have 6 calories per large handful.  perfect for watching the swimsuit waistline.


they DO come in a big "tangle"...easy to separate and the wad in the bag grows into a HUGE pile o'glassy noodles.

if the crunch is too weird for you, put them in a pot of boiling water for a few minutes with a few squeezes of lemon juice.  them strain them and dry as well as you can before putting them in salad. 
they are also good warm.  i haven't come up with any recipes yet, but i did try this dressing on the warm soft noodles and i think it would make a great side for something...anything.

hey...they're only 6 calories !
eat them with everything.

ASIAN SLAW SALAD

about 2 cups Sea Tangle Noodles, rinsed and dried as well as poss.

1 1/2-2 cups savoy cabbage, sliced very thin

10 snap peas, sliced diagonal

1/4 cup frozen peas

1/3 cup shredded carrots

1 celery stalk, slice thin on the diagonal

 4 large basil...chiffonade

quite a few mint leaves depending on size...(i used about 10.  mine were very small)  torn or chiffonade

scallion or chives..i like just the green of the scallion.

toasted sesame seeds optional, but delicious add.

VIETNAMESE STYLE DRESSING

2 Tbsp lime juice

1 1/2 Tbsp fish sauce

1 1/2 Tbsp brown sugar

1 to 1 1/2 tsp sesame oil

 1 to 2 tsp fresh ginger put through garlic press to extract juice and a little minced ginger.

pinch of red pepper flakes.

mix all ingredients together until sugar is dissolved.  TASTE TEST...i might have added a little squeeze more lime.  put it in a glass jar.  i usually double the recipe so it's ready in the fridge..  give the jar a good shake before using.

NOTE...use sparingly so as not to over dress your salad.  the salad will save better and sesame oil flavor goes a loooonnnng way.   this was very good the next day for a packed lunch.

this is a bag to look for.  look carefully among the konjac and shirataki noodles.  it took me 5 or 10 minutes to locate another bag in the market.  i found this large bag at H Mart in irvine.  i have recently seen a few bags at Mother's Market, so i bet your local health food store might carry them.

by the way...this is "THE" fish sauce commonly used in Vietnamese cooking.  my friend Cathy gave me this big bottle of fish sauce that her Mom uses at her PHO restaurant in Little Saigon.  she says this is "the" one to use.  it is far better than the commercial one i bought at my local market.

Greek Yogurt Souffle

quite impressive straight out of the gate...

light fluffy, delicate...perfect for a lovely Sunday brunch.

serve right away for the warm sky high souffle effect...

or  "fallen" as a light, airy healthy and guilt-free cheesecake souffle.  

sometimes, most of the time, you just can't get the darn things to the table in time.  not to worry if they fall.  these are still quite impressive.  i know your crazy head is saying "fallen=failure"... but just take a bite and you will see it is still light as air and "souffle-like".  the first two photos are just minutes out of the oven.  the photos below are about 1/2 an hour out.  if you fill the ramekin to the first rim it should not sink any further than shown.
get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam?

it's like eating a little vanilla cloud.  
a perfect individual fancy treat, but i could eat three so make a few extra.

GREEK YOGURT SOUFFLE

many thanks for the original found at Baking Bites...

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar, or i used Z Sweet, a sugar substitute

butter and "real" sugar for ramekins

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.
they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 

approx. nutrition info
6 servings

80 calories
6.6 carbs
2.5 fat
2.3 sugar
7.4 protein

Thai Coconut Curry Sauce with Fresh Tofu and Konjac Noodles

healthy fresh tofu and clean Konjac noodles in a light flavorful Spicy Thai Coconut Curry Sauce.

a delicious alternative to a meat and pasta meal.

the sauce is easy and can be made ahead of time.  the tofu...fresh is best if you can find it.  the noodles. however,  are a bit different and unusual.  they are Konjac noodles made from yam flour.  this is a great dish for the non wheat people and those watching the ol' waistline.  a huge serving is under 200 calories and you'll still have room for dessert.  personally, i like it because i eat so many pork products and fatty weird stuff along with my addiction to the Mexican bakery... i have to throw in a healthy light dish every now and then.

the noodles are quite good, but like tofu...pretty flavorless on their own.  they need a good sauce.  i find this coconut curry does just the trick.

fresh tofu (photo above)...way better than packaged....still warm, soft and fragrant like a fresh loaf of bread.  even my mother, a non-tofu lover, said she really liked it....well, maybe that's a stretch.  it only costs about $1.99,  probably twice the size and tastes much better that regular packaged tofu.

i get mine at 99 Ranch Market in Irvine, CA.  if you've never been and you're in Orange County/So. California i highly recommend finding one.  great resource for all Asian goods.

Konjac noodles...aka YAM noodles

a little slippery, very long, no distinct flavor...but a great filler, no wheat, almost no calories, no carbs , fun to eat and a great vehicle for many different sauces.  Konjac noodles come in angel hair and fettuccine cuts as well as blocks and cute little knotted bundles.  check out the nutritional info below...amazingly low on everything.

THAI COCONUT CURRY SAUCE

makes about 1 1/2 to 1 3/4 cups sauce

1/2 medium onion, diced small

1 full Tbsp fresh ginger or, fine dice

1 large clove garlic, fine dice

2 tsp olive oil

1 tsp sesame oil

2 tsp madras curry powder (yellow kind)

1/2 tsp red pepper flakes (more can be added later)

3/4 - 1 cup chicken broth, if canned use low sodium

1 cup coconut milk...i use "lite" coconut milk

1 Tbsp soy sauce

juice from 1 wedge lemon

3" piece of lemon grass...

(smashed then tied together with a string so that it won't come apart and get stringy in the sauce.)

2 tsp lemon zest

4-5 large basil leaves...chiffonade (thin ribbons)
more red chile flakes to sprinkle.

in a medium sauce pan lightly saute onion, garlic and ginger in olive oil and sesame oil until translucent

add chili flakes and curry powder and saute until fragrant...2 minutes 

add tied lemongrass, chicken broth, coconut milk, soy sauce and lemon juice.

bring to a soft boil then to a simmer

simmer and stir a little for about 5 - 10 minutes.

taste for seasoning...a dash more soy?  pepper flakes?

simmer longer if you want it thicker.

if using these Konjac noodles...

noodles must be washed/rinsed well, drained then pat dry as much as possible.

tofu should be drained and slightly pressed to release some of the moisture...then it can be lightly sauteed first in separate pan or just simmered in the sauce.

this is a great sauce to toss with any noodles -YAM NOODLES (shown in photos), shirataki (tofu noodles), udon or even angel hair.

simmer some tofu, fish or chicken in sauce.  if using fish or chicken simmer until cooked through.  then mix with noodles.  i have never cooked the chicken in the sauce...i use already cooked roasted chicken from Costco.

OR just toss with steamed vegetables.

next time i think i'll simmer some talapia in the sauce...oh how i wish i had a sous vide.

NOTE...the sauce freezes well.  it just needs a good stir as it heats through. it will thicken and reduce with stronger flavors.  freeze just the sauce...not the noodles or tofu in the sauce....the noodles get funny after freezing.

Creamed Corn Cornbread

CORNBREAD.  i never was a big fan of cornbread...always too dry, too crumbly, too blah...

until i found this one.

for some odd reason i got on a big cornbread kick, trying to find the best cornbread out there to buy.  Mother's Market had a pretty good, dense, moist muffin...but a little too heavy...sat like a rock in my stomach.  Bristol Farms?...too dry.  Gelson's?...too boring.  i thought i could do better.  i was now on a mission...i'll make my own!

i read somewhere that creamed corn makes for the bestest moistest cornbread so i googled around and found this one. 

i need not look any more.  this one is just right.

moist, but not gummy...light, but not fluffy...sweet, but not cloying...dense, but not heavy.

sprinkled with just a few niblets of corn throughout from the creamed corn for that obvious corny look and texture...i think it's just perfect.  serve this with some bacon jam or some raspberry chipotle jam and you're golden.

CREAMED CORN CORNBREAD

adapted from Faith (An Edible Mosaic)

1 cup whole wheat flour or AP flour

1 cup yellow corn meal

1/4 tsp chipotle powder (optional)

2 tssp baking powder

1/2 tsp baking soda

1/2 tsp salt

3-4 Tbsp sugar...i used 1/4 cup Zsweet, sugar sub.

15 oz can of creamed corn

2 large eggs

1/2 cup milk

1/4 cup canola oil

preheat oven to 425 F.

butter and flour a muffin tray or i used an 8 x 8 with butter and parchment

whisk the flour, cornmeal, baking powder, baking soda, chipotle powder if using, salt and sugar in a medium bowl.  stir together the creamed corn, eggs, milk and oil in a large bowl...gradually stir the dry into the wet ingredients...being very careful NOT TO OVER MIX.  let the batter stand for 5 minutes, then pour into prepared tin or pan.  muffins should be filled 3/4 full.

bake until golden brown and toothpick inserted comes out clean, about 16-18 minutes.  toothpick shouldn't be totally dry, it should have a few crumbs.

Orange Tarragon Marmalade

i don't know about you, but i'm a big HUGE fan of  SWEET and SAVORY.
for instance, i miss the Rosco's Chicken and Waffles i used to get in L.A.  crunchy, well seasoned fried chicken and a fluffy, crisp golden waffle with a bottomless dispenser of sweet maple syrup to pour on every bite.  if you've never tried it or you think it's an odd combo, i suggest you investigate.  you'll become a believer in no time.  i'm not really after the waffles but the genius who decided that maple syrup and fried chicken would be good together should get a James Beard award.

i also miss dining out and seeing Duck a l'orange on a stuffy French menu...i guess i'm dating myself...i guess it's too old school.  but again...the sweet and savory.  that syrupy orange glaze dripping over the crispy skin of a perfectly cooked duck breast.  mmmm...delicious!

well,  with those two things locked in memory, i came up with this marmalade.

don't get me wrong here...this is outstanding on a fresh scone, crumpet, popover, muffin, pound cake or any old bread, but put in on some fried chicken or a ham and cheese fried egg biscuit and we have a WINNER!

heck...this stuff is good just on a spoon!

sounds like i'm tootin' my horn again...well i am on this one...

ORANGE TARRAGON MARMALADE

adapted from Ina Garten and Anna's Orange Marmalade

4 large seedless navel oranges
2 lemons
7 cups sugar
2 heaping Tbsp fresh grated ginger, grated on a cheese grater
2 large sprigs of fresh tarragon
1 heaping tsp dried tarragon tied in a cheesecloth pouch
2 cloves roasted garlic, pulverized to paste and mixed with orange water.

cut the oranges and lemons in half crosswise, then into very thin half moon slices.  discard any seeds.  place sliced fruit and their juices into stainless steel pot.  add 8 cups water and bring to a boil, stirring often.  remove from heat and stir in sugar until it dissolves.  cover pot and allow to stand overnight at room temperature.

the next day, add the sprigs of tarragon, the tarragon pouch, the ginger and the roasted garlic mixture and bring the mixture to a boil.  reduce heat to low and simmer uncovered for about 2 hours. ***don't forget to put a small plate in the freezer for your plate test.  remove tarragon sprigs.  turn heat up to medium and boil gently, stirring often for another 30 minutes.  skim any foam that you can...don't get obsessed with the skimming.  it will not be a problem.  when almost to temp, throw in a few leaves of tarragon...more than just a few.  you want to see the tarragon in the marmalade.  cook the marmalade until it reaches 220 F degrees on a candy thermometer.  remove tarragon pouch.
do a plate test.  if it's firm, not runny...it's ready, it's done.  it should be a lovely golden orange color.  if it is runny, continue to cook until the plate test works for you or if it's too hard add more water, stir and bring back to temp.

pour the marmalade into clean, sterilized jars and continue with the canning procedure...or let come to room temp and refrigerate for use.

Trotter Terrrine with Roasted Chicken

not your basic head cheese, but visually something very similar.  

maybe it's just the fact that it's meat held together by gelatinous broth..or maybe it's just that i used pig parts that are out of the norm,  but this was far more palatable than the sliced head cheese you've been afraid of since childhood AND a little more pleasing than snout, tongue  and jowls...

quite tasty i must say.  of course, i did run out and buy me some REAL head cheese.  not bad, but i wanted something a little more friendly...AND i didn't want to mess with all those various head parts.  i wanted easy...i wanted to enjoy the whole thing...lord knows no one else was going to have any...

what a bunch of pansy palates!

(above is store bought head cheese...not so scary at all)

TROTTER n' ROASTED CHICKEN TERRINE

recipe?...there really isn't much of a recipe to convey, BUT here goes...

cut to the chase...you're going to make stock from the trotters.  the trotters are necessary for the stock because that is the glue or gelatin that holds the terrine together.
you may make your stock any way, flavor, you please, but this is my usual method...

...photo above is purely inserted to let you know what you will be dealing with...

GOOD BROTH FOR TERRINES AND SOUPS

you'll need 2 full TROTTERS, cut in half to make 4 pieces...they are usually sold cut in half
1 yellow or white onion
couple stocks of cut celery
couple cut up carrots
5 -6 smashed cloves of garlic
1 bigTbsp Mexican oregano
2 tsp cumin
1 tsp Mexican chili powder
1 tsp coriander
fresh pepper
salt when you're almost done reducing
water, or water and chicken stock, to cover...go ahead and use a can or 2 of chicken stock with the water if you have it...i might have used 1/2 and 1/2.
don't over fill.

bring to a boil and then to a slow simmer.  simmer for at least 3 hours.  the pig's feet skin should be falling off the bone and very fork tender.
check water level during cooking to make sure feet are still covered.
remove trotters and strain broth through very fine strainer...i suggest cheese cloth as well.  you want this broth to be very clean.  let broth cool and then refrigerate so that the fat will rise to the top for easy removal.
let your trotters cool to the touch...now you need to go through every bit and remove any small bones.
put all the trotter meat (skin) into a container with a little broth and refrigerate until ready to use.

ASSEMBLY
roasted chicken...just go out and buy one...(can you spell "COSTCO")
cut or torn into big bite size pieces...i think i used about 1/2 a chicken
remove fat from broth container while it's cold...should pop right off the top.
warm the broth until it is liquid...TASTE TEST your broth...add a little more salt and pepper.  terrines always need a little extra flavor.
warm the trotter meat to loosen it up and cut into large pieces (or small if you don't want to really see them)
lightly spray a medium glass loaf pan
add meats to the loaf pan...you can layer if you'd like, but i just put it all in evenly dispersed.  you want to get a little something in every bite...pack it quite full.
then pour in your trotter broth.
i wanted my terrine to look packed so i pressed the meat down with another loaf pan and some soup cans.  you might find that more meat will fit in.  don't press too hard or you will have an over-flowing mess on your hands, but hard enough as to close the gaps between the meats.
put in fridge to cool and completely set.  this shouldn't take long...a couple of hours.
remove from loaf pan by slipping a knife around the edges and inverting onto plate.

slice and enjoy...this will keep for at least 5-7 days.

as far as any kind of serving suggestions?...i don't really know what you would pair this with.  i gobbled it up mostly by the slice, but served along with other cut meats and or some charcuterie type faire i think would be nice.  maybe some cornichons and a little Dijon or slap it between some bread and call it a "soup sandwich"...
any way you serve it you will enjoy it with a sense of pride knowing
you tackled the TROTTER

BACON JAM with a little kick

BACON JAM...are you kidding me?

was someone keeping this a secret?

how did i not know about this WONDER SPREAD?!

move over candied bacon...there's a new kid in town

good morning...good afternoon and good night !

i could eat this with every meal...and i think i have.

if you are a bacon fanatic, like myself, i suggest...demand you to try this fabulous easy slow cooker recipe for the sweet savory ride of your life.  it goes with just about anything and everything...wonderful with the apple-peanut butter combo...fabulous with a ripe camembert cheese and a crisp cracker...just the right topping for some toast soldiers and a 3 minute egg...

and on a burger ?  fagetaboutit !

SLOW COOKER BACON JAM

w/chipotle peppers

adapted from Martha Stewart

original found HERE

1 1/2 pound sliced bacon (apple wood smoked is great), cut lengthwise into 1-2 inch pieces

NOTE...if doing it on the stove top i find it much easier to keep the pieces large or whole for easier flipping and even browning.

2 medium yellow onions, diced small

3-4 garlic cloves, smashed peeled

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/2 tsp Mexican chili powder

2-3 chipotle chilies, diced...out of the can with a little of the adobo sauce

1.  cook your bacon until it is browned and the fat is rendered...OVEN or SKILLET...?

NOTE...the 1st time i cooked my bacon, in strips, all at once in the oven...much easier...BUT i lost out on the crispy bacon burnt scrapings that you get from cooking it in the skillet.    the finished product didn't miss the scrapings at all...it was fabulous.  i did a second batch on the stove top to see if there would be a big flavor  difference and i cut the bacon into small pieces...had to do it in 2 batches, took twice as long, kind of messy and kind of a big hassle.  this batch is in the slow cooker RIGHT NOW, so we'll see....i'm leaning towards the oven method and cutting it all into pieces before adding to the pot.

NOTE...i just tried the second batch...the one that i cooked the bacon on the stove top and used all the scrapings.  i did not see any noticeable flavor difference.  i will definitely use the oven method for my bacon from here on out.  i think i could still get some of the delicious scrapings off the jelly roll pan and add them, but like i said, i didn't notice anything worth going through all the trouble of stove top cooking.  i suggest cooking your bacon in whole strips all at once in the oven.

transfer the bacon to paper towels to drain.  pour off all but 1 tablespoon of the fat.  save the rest for future use...like these Bacon Fat Oatmeal Chocolate Chip Cookies perhaps.

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.

add bacon and stir to combine.

transfer mixture to a 6 Qt slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped.  let cool, then refrigerate in airtight containers, up to 4 weeks

NOTE...i, obviously, put mine in airtight clip-top jars...try to make sure there are no air bubbles when loading into jars...that's where the spoilage can form first if you are storing a jar for a few weeks. this is very rich, but UNBELIEVABLY FABULOUS so you might use it sparingly...

or YOU MIGHT WANT TO SLATHER IT ON EVERYTHING !!!

i have a new favorite breakfast now that i have discovered this wonder spread...a bacon jam, peanut butter and fresh raspberry quesadilla.  spread the jam on one side, the p-nut better on the other, add the raspberries to one side and flap over like a quesadilla...talk about a delicious out-of-the-ordinary on the go breakfast...YUM !!!

Vanilla Bean Herb Homemade Farmer's Cheese

yes, more cheese...this one is FARMER'S CHEESE.  

i love making cheeses and yogurts... continuously trying out different methods, milks and flavors.  am i becoming a cheese head?...should i get a goat in the back yard?   funny thing is...i really don't eat THAT much cheese...it's just so rewarding and i seem to be fascinated with the science behind it.

 Farmer's Cheese is a basic fresh cheese with a slight tang.  it's a great cheese to start with.  when making it at home you can choose the flavors and regulate how hard or soft you prefer.  i don't care for the crumbly type, i prefer it a little moist like a Neufchatel or a very thick cream cheese...easy to slice or wedge but still spreadable...

farmer's cheese is quite delicious and well worth the few hours it takes to create...BUT it was this flavor combo that made it fabulous...

VANILLA BEAN, ROSEMARY, THYME

with a little honey and a pinch of sea salt and fresh pepper

the vanilla bean along with fresh rosemary and thyme from the garden was a hit.  of course, i thought it was something new, but low and behold...i was at the market to peruse the cheese station like i always do and isn't there just a big fat log of goat cheese with the flavor printed right on the front...Vanilla Honey !!!...well, to my credit...i had never heard of vanilla bean in savory cheese before...so there!

do you think i could go as far as...

VANILLA IS THE NEW BLACK...?

VANILLA IS THE NEW BACON...?

i've been obsessed with vanilla beans lately, trying to sneak them into everything i can...  please do try this combo out in something...i've made some thick Greek yogurt and some "Goat-Yo" (goat-yogurt) with these flavors and i love it...i posted about Skyr (Icelandic Yogurt/Cheese) just a few days ago and used the vanilla herb mix in that for a tasty breakfast treat...along with some fresh berries and you're set. 

FARMER'S CHEESE

1/2 gallon whole milk...NOT ultra pasteurized

1/4 cup white vinegar

1 tsp salt

flavor option...1 vanilla bean scraped

1 tsp fresh minced rosemary

1 tsp fresh minced thyme

fresh ground pepper

and maybe a little more salt to taste when cheese is nearly ready...don't over salt in the beginning because it will get more concentrated as the whey drains

make sure your utensils are clean...i read that you should use all stainless steal

heat milk in a large stock pot SLOWLY to 190 F degrees

take off the heat and stir in the vinegar.  the milk should immediately start to curdle

let the milk/vinegar sit for 15-20 minutes

place a large colander over a large bowl or pot.  drape a few layers of cheesecloth or fine muslin over the colander.  pour the cheese curds into the cheesecloth.  the whey will drain and the solid curds will remain in the cloth.  i let this sit on the counter for about an hour so that most of it drains.  when the dripping slows, pick up the 4 corners and squeeze more whey out...or what i  like to do is tie up  the corners and hang from a wooden spoon or something...keeping something under to catch the dripping whey.  when you feel the cheese is hard enough to shape and the dripping has stopped, unwrap it and take a peek.  i like to taste it at this point...add salt if necessary.  if it looks too "curdy and crumbly" put it in a bowl and stir (or mash it together with a fork)  to bring it together...more spreadable.  take the ball of cheese and pack it into a mold...i find that a ramekin works well.  cover and refrigerate.  you might want to line your mold with plastic wrap for easy removal if you are looking for a cheese that will stand alone (as shown in photos).  sometimes i will just use it straight out of the ramekin if there's no need for presentation.

your fresh Farmer's Cheese should be ready in a few hours.  enjoy

this is a fersh cheese so it should be eaten within a week to 10 days.

ROASTED BANANA SQUASH with TARRAGON

lately i think i have been at a loss for words, but for this post i think just the few ingredients shown speak for themselves. i've been doing quite a bit of roasted vegetable purees, soups and sauces in the past few weeks, but i think this combo of banana squash, garlic, baby onions and lovely fresh tarragon was so pretty and rustic looking that i just let it be. normally it would be headed for the stick blender and pureed to a silky smooth golden soup/sauce, but i took one bite right out of the oven and thought best to leave this one alone. the first night i had it with crispy Duck a l'Orange. the duck recipe called for fresh tarragon so i thought i would carry the flavor into the veg. now i'm stuck on tarragon. it seems like the forgotten herb. maybe it's not forgotten, but i certainly don't see it used much. i really like what it adds to a dish so i bought another packet yesterday and i can't wait to sneak it into more things. i think i'll try it in some soda bread or an orange tarragon muffin?..what about a sweet savory shortbread cookie?...hmmm


banana squash...i love this squash. i just discovered it this winter. maybe you all have had it before, but it's a new one to me. might be the fact that the name alone scared me off....i don't eat bananas. don't like 'em, never have. i'm glad i tried it because i think it's most similar to fresh pumpkin in texture and flavor. we ran out of fresh pumpkins around here just a little too soon. as a matter of fact, there was even a shortage of canned pumpkin in the stores. i spoke to the manager at Bristol Farms and he said that Libby's was thinking of going seasonal with their canned pumpkin puree until the economy picks up. now i don't know about you, but how will this help or hinder the economy? is this going to make or break Libby's? another market, Gelson's, said everyone was buying it like it was going out of style. they still have a supply on their shelves even after i wiped them out one day. what if they run out? October is a long way away. I NEED MY PUMPKIN !...i make a protein pumpkin pie every week that i eat every morning for breakfast so the shortage make me nervous. i'm lost without my pumpkin fix.

so for now i will substitute my roasted pumpkin with BANANA SQUASH. i know most would say just use butternut squash, but that's a whole different flavor and texture. don't get me wrong...i DO love butternut squash, but it is a bit more sweet than the banana.

SIMPLE ROASTED BANANA SQUASH w/GARLIC AND TARRAGON

preheat oven to 350 degrees

1 large 1/4 of a banana squash
peel and cube. i like fairly big chunks

peeled garlic. 10-20? your choice. i like plenty for the garlic lovers. the "haters" can just omit them from their plate. they are left whole, so it does not really effect the cooking flavor until you incorporate them as puree.

10 baby onions

2 Tbsp finely chopped tarragon

salt and pepper

i like a little garlic salt

throw this all in a big baggie and drizzle in some olive oil

toss this around to coat everything

lay out on foil covered (easy clean up) cookie sheet

bake for 20 minutes and stir around. make sure all pieces are getting roasted. you might need to add a bit more olive oil. the squash seems to absorb, but don't go over board.

continue baking, stirring and checking every 10-15 minutes until fork tender.

ready to serve.

i like to make alot. leftovers are yummy throughout the week. easy to change up and serve them again as a thick puree for a side dish or blend with a little stock and make a fabulous soup.

COLLARD GREENS AND BLACK EYED PEAS

these collards are the real deal, made with the simmering ham hocks and all. well, they're about as real as i know how being that i'm a girl who grew up in Newport Beach, CA. so now that i just admitted that, maybe they aren't so real after all, but the dish came out reeeeally tastey, and i can't wait to use those ugly ham hocks again...the rich smokey flavor is delicious and would lend itself to so many things. ya just don't get that same depth when you use just bacon. as you can see in the photo, i did use some bacon, but that was just because #1 i had some already cooked, and #2 because i thought it needed somemore meat action.

the broth...or liquor, as it's called, is a whole 'nuther story! i found myself slurpping up the last drops like a thirsty puppy. if you've ever worked with smoked ham hocks you know what i mean, but this was my first time. as a matter of fact, i just went to the market across town this morning to pick me up a few more of these babies. i can't wait to get started with them and try something new. i'm thinkin' some kind of smokey stew or thick rich soup.

the black eyed peas?...well, i did kinda cheat on those. i used canned, so the only one i cheated was myself. i think one of the main flavors of southern style beans is the slow soaking and cooking and infusing the flavor of the broth, or liquer, that they're cooked in...so, yes i did cheat myself out of that step. i wanted my collards that night and the beans should be properly soaked over night. i couldn't wait. i know you can put the said beans in a pot, bring to a boil and remove from heat and let sit for an hour or two, but still i went for the can...i didn't miss anything, but i bet they would have been just that much better. next time.

this is what i did for these...
COLLARD GREENS AND BLACK EYED PEAS

adapted from B. Smith Cooks Southern Style

Southern-Style Collard GreensYields 8 servings
Collard greens are one of the oldest members of the cabbage family. This recipe is reminiscent of my mother's. She seemed to let her greens simmer away for hours! I make mine with ham hocks, which help tenderize the greens and add flavor, along with a little brown sugar to take away any bitterness. A lot of Southern families serve their greens with a side of bread to dip in the cooking broth, known as pot-likker. The broth is packed with vitamins and refers to the leftover "liquor" in the pot, after your greens have cooked. It not only tastes good — it's really good for you!
4 smoked ham hocks, 1 large onion, thinly sliced, 3 bay leaves, 4 pounds collard greens, Chicken stock or broth, or water, as needed, 1 tablespoon brown sugar, 2 teaspoons red pepper flakes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper
1. Rinse the ham hocks and score the skin in several places. In a heavy 8- to 10-quart pot, combine the hocks, onion, and bay leaves with enough water to cover. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 to 2 hours, until the hocks are falling apart.
2. Remove the ham hocks from the cooking liquid and reserve the meat, discarding the bones, skin, and fat. Strain the cooking liquid, skim off the fat (i like to use cheese cloth with a strainer because it seems to grab some of the fat as well as strain thouroughly), and return it to the pot.
3. While the ham hocks are cooking, remove the stems from the collard greens and roughly chop; set aside. i rolled the leaves together and made 1 inch slices. your preference i suppose.
4. Add enough chicken stock or water to the cooking liquid to make 6 cups. Add the chopped collard greens, brown sugar, red pepper flakes, salt, black pepper, and reserved ham. here is were i added the black eyed peas. Bring to a simmer over medium-low heat and cook for 45 minutes to 1 hour, until the greens are very tender. Serve immediately.

"immediately" is B's rule...i had no idea, being this was my first time with greens, how long this was going to take and i was done quite a bit early, so i ended up reheating and, of course, no harm no foul. i even think they were better and better each day they hung out in all the smokey ham hock goodness. i also added some precooked crispy bacon...for good measure. you know my rule...a little, or alot, of bacon never hurt anything....