Peeling a Pomegranate

When I was a kid I ruined more than one white t-shirt by sitting out in the backyard and eating pomegranates like corn on the cob. By the time it was over, I looked like I had just slaughtered a small goat.

Years later, when pink stained fingers weren't cool anymore, I gave up on pomegranates. They weren't worth the time or effort. Luckily for all of us Al Gore invented the world wide web, and I learned that getting to those little pomegranate seeds wasn't hard at all - You just need a bowl of water:

First cut open your pomegranate. Don't worry about not cutting a few seeds. There are hundreds of them.
I like to cut my pomegranates into quarters. 

Next, put the pomegranate pieces into a large bowl of water and start pulling the seeds off the white stuff. Yes it's pith.  I had to look it up. The seeds will fall to the bottom and the "pith" will float to the top.

When your finished use a slotted spoon to scoop off the white stuff. I mean pith. 

Then dump your pomegranate seeds into a strainer and rinse the rest of the pith off. I don't have a picture of this because my sink is full of dirty dishes.

And there you have it. A wonderful bowl of non-messy pomegranate seeds to enjoy while wearing a white t-shirt. 

Impressive Italian Bread Salad

Pretty impressive for a beach BBQ

I like impressing people with salad. Why waste time on a fancy dessert or spend money on an expensive cut of meat, when a salad will do? Think about it. Who usually brings a kick ass salad to a dinner party? This gal (and yes, I have two thumbs pointed at myself right now).

A couple of weekends ago, we were invited to a BBQ on Alki Beach in West Seattle. They bring the burgers, we bring the salad. Perfect! I wanted to make an Italian Bread Salad because 1. I've never made one before and 2. It kinda seems like something you'd bring to a BBQ. 

But, here's the problem with bread salad - You're supposed to use stale Italian or French bread. If you've ever been to our house, you know bread doesn't last very long. Either I'm slathering butter on it, or we're frantically trying to make enough peanut butter and jelly sandwiches to keep the kids from mutiny. 

I finally found a recipe from Cook's Illustrated that worked. Instead of waiting for your bread to get stale, you just cut it up and toast it. I know what you're thinking - Those folks at Cook's Illustrated are geniuses. Okay, maybe that last line was a little sarcastic, but they are pretty damn good at what they do. 

As I suspected the salad was a hit, although I think kids were more impressed with the watermelon. Still, I'm a fan and would make it again. Especially if I'm trying to impress someone. 

The recipe goes something like this: 

First off - Don't ever, ever try and make this in advance. The bread will just get soft and you won't be impressing anyone. You can get all the ingredients ready and toss together at the last minute. 

- Cut up 2/3rds of a loaf of Italian bread into bite size squares. About six cups. 

- Toss bread in olive oil and kosher salt and toast in a 400 degree oven until bread is golden brown. Let cool. 

- Core, seed, chop and drain* about 5 medium sized tomatoes. If you're using Roma tomatoes (don't) then you'll need about 8. 

- Peel, seed and slice one cucumber.

- Thinly slice one shallot, from the bottom up so it creates ringlets.

- Chop about 7 basil leaves. 

- Mix together the following and toss with bread squares

        - 6 Tbs olive oil

        - 3 Tbs red wine vinegar

        - Pepper and Salt

- Add tomatoes, cucumbers, shallots and basil and serve immediately

*The Cook's Illustrated recipe tells you to salt the tomatoes and then let them sit and drain, and then use the leftover juices as part of the dressing, but I didn't get very much juice out of them and it just seemed like a waste of time and dishware. 

Pesto, The Right Way

Doesn't the iPhone take nice pictures?

Five ingredients shouldn't be hard to screw up, but I've done it. The first time I made pesto, I left the shells on the nuts. Yes, somewhere they sell pine nuts with the shells on, like you're gonna want to de-shell each nut by hand.

Three years later, I'm at it again. Same five ingredients, sans the shells. And while it wasn't perfect (I didn't measure the ingredients) it was pretty damn close. Here's my recipe:

- 15-20 leaves off my basil plant
- A handful of pine nuts (shell free)
- Two garlic cloves, chopped

Put in a food processor, and pulse while adding olive oil. Continue to add olive oil (about a 1/2 cup) until smooth.

When finished, mix in a handful of grated parmesan.

Toss with warm pasta, or whatever you like.

P.S. This does not count as a recipe. I still need to make something this weekend. Tomorrow, we head to the store!

What The What?

There's nothing like a little boredom to help dust off the "favorites" page. Hmm, what's this? Pinterest? I forgot I had an account. Hall of Fame FFL? Oh yeah, that old fantasy football league I didn't join this year. Seattle Dish? I haven't posted there since February.

Wait, February? What the What?!?

The little one with a mouth full

I used to love to write little nuggets of news and share my recipes. What happened this year? Oh that's right, I now have two kids. In February my youngest one was five months old. He was so cute, taking mid-morning naps or playing quietly on his blanket. Now he's one, and he a crawling, smashing, eating machine. Yes, that's a picture of him eating a rock. 

Not that having a healthy baby boy is a bad thing. 

What is a bad thing is not finding time to do what I love. Which is cook and write. The last meal I made came from a Trader Joe's bag. The last recipe I followed was probably on the back of a bisquick box. The sandwich place across the street from work has become my best friend. 

Yep, it's time to get back into the swing of things. I owe it to my thighs.

So starting this weekend, I'm going to start cooking again. Not reheating, or microwaving, or baking for 10-12 minutes at 375. Actual recipes, that require raw ingredients, measuring spoons and a grocery list. I can't wait to get started, but first I have to find a recipe.

Hey look, there's Pinterest....

  

Roasted Tomato and Asparagus Penne Salad

This is going to be a short post, because I don't much to say about this salad except it's delicious.

It's another Cooking Light special, with doesn't mean it's light at all - It just means in the general scheme of things, it's pretty healthy.

I love this salad because...

- It's easy to make
- It seems fancy
- It's delicious
- And the pasta makes it hearty, so you can have it for lunch or serve it as a side dish.

I made this once for a fancy schmancy barbecue and it was a big hit. This time around, I didn't let the pasta completely cool, so the goat cheese melted and became kind of a creamy sauce. It was still delicious.

Here is the recipe - Enjoy!

Browned Butter and Sage Chicken

I've been thinking about a friend of mine who is trying to eat better but gets bored with chicken. I realized I don't have that problem because I avoid chicken. Because it's boring.

So I'm on a mission to find good chicken recipes. Recipes that don't call for chicken to be soaked in Campbell's Soup or covered in BBQ sauce and cheese. Here's my first find and I have to admit it's pretty good. Not boring at all. Oh, and did I mention, easy to make - Now who can complain about that?

The original recipe comes from Cooking Light. But here's my version. I just made one serving and since the ingredients are so simple, I really didn't worry about measurements.

Take a chicken breast, wrap in plastic wrap and pound until it's 1/4 inch thick. That's 1/4 inch, not a half, not a third. Take your frustrations out and pound that chicken!

After the chicken is nice and thin, sprinkle both sides with salt and pepper. Put some flour on a plate and coat chicken in flour. Place chicken in medium hot pan that's covered in cooking spray.

Cook 4 minutes on each side. The chicken will be done on the inside if it's thin enough. See previous paragraphs.

Take chicken out of pan and place on plate. Add about 2 tablespoons of butter to the same pan and let brown. It only takes about 45 seconds. The butter will be brown when all the white bubbles go away and the gold liquid gets a brown hue.

Add 2-3 tablespoons of chopped shallots. Cook for another 45 seconds. Add a splash of lemon juice and cook for another 30 seconds. 

Pour sauce over chicken, and serve. Sprinkle with chopped fresh sage if you're trying to be fancy or are taking pictures for a food blog. Enjoy!