My Chopped Chef Salad

Fall has finally arrived in Los Angeles... and I sure hope it sticks around!

This month should also be officially renamed "Rocktober." It feels like every major artist and band has been playing the southland this month. In the last two weeks alone I've seen—Florence + The Machine (amazing!), David Byrne & St. Vincent (also amazing), Neil Young and Crazy Horse (words cannot describe the amazingness), a tiny private Deadmau5 show (set to air on KCRW in November), and Peaches (love her). And I only had to pay for tickets to two of them!

I love music and find it great inspiration for cooking and writing. I almost always have it on when I'm making a meal, or sitting at my computer (I'm listening to Yeasayer right now). Today's recipe is one of my favorite dishes to throw together for a healthy, protein-packed lunch.

It's my take on a Chef Salad. I like my salads chopped—more yumminess in every bite. This salad combines high protein ingredients, such as salami, turkey, feta cheese, and quinoa. And lots of great vegetables, like cherry tomatoes, red bell pepper, and arugula. The secret ingredients? Fresh chopped dill and hearts of palm (though artichoke hearts would be great, too). As a note, I love using leftover quinoa (or other grains) by throwing them into salads the next day.

As for dressing, I love Annie's Naturals Roasted Red Pepper Vinaigrette, but any sort of vinaigrette would taste great. You can also just whip up your own dressing (this is my fast lunch recipe, so occasionally shortcuts can really make a difference).

Chopped Chef Salad

Serves 2 people
Prep time: less than 10 minutes

Ingredients

1/2 cup sliced deli turkey, chopped
1/4 cup salami, chopped
1/2 cup quinoa, cooked
1/4 cup feta, crumbled
2 tablespoons fresh dill, chopped
1/2 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup hearts of palm, chopped
vinaigrette of your choosing (such as Annie's Natural Roasted Red Pepper Vinaigrette)

Directions

1. Place ingredients in a salad bowl and add the vinaigrette. Toss the salad well.

2. To serve, distribute the salad evenly between two bowls. Garnish with a little fresh chopped dill and freshly ground pepper, if desired. Enjoy!

Late Harvest Raw Corn Salad

It's been a whirlwind of family and travel!

First up was Portland with my husband and his family. I LOVED this city—more restaurants and food trucks than I could count. I feel like I barely scratched the eating surface Favorites included Ox, Woodsman Tavern, and Salt and Straw for homemade ice cream in unusual flavors.

I can't wait to return for a more extended trip.

My parents just arrived in LA yesterday for a few days, before we all jet off to Hawaii. We'll be visiting the beautiful island of Kauai for the first time. We've rented condos, so we'll be cooking in residence as I like to call it. My chef brother is also flying out from SF.

Should be some yummy food coming out of our kitchen!

I will report back.

In the meantime, here's a great recipe for Late Harvest Raw Corn Salad. It's simple and clean, really showcasing corn in its purest form. I paired it with red bell pepper and arugula, with a touch of lemon juice and cilantro. This makes for a great side dish (I served it with BBQ chicken).

Late Harvest Raw Corn Salad

Serves 4 people
Prep time: less than 10 minutes
Vegan; gluten-free

Ingredients

2 ears of corn, kernels removed
1 red bell pepper, seeds removed and chopped
2 cups baby arugula
2 tablespoons fresh cilantro, chopped
about 1 tablespoon of lemon juice
2 tablespoons good extra virgin olive oil
pinch of cumin
salt and freshly ground pepper

Directions

1. Place the corn, pepper, arugula, and cilantro in a bowl. Add the pinch of cumin, lemon juice (more may be added to taste), and olive oil. Toss well to combine.
2. Season to taste with salt and pepper. Enjoy!

Sous Vide Bison with Arugula and Parmesan

Chances are you don't eat enough bison.

This may conjure up images of Native Americans hunting on the plains of pre-colonial America. But they knew something that we seem to have forgotten—bison is a fabulous food source.

It's a favorite in my household. Bison is lean and exceptionally meaty. It's almost always grass-fed and raised on smaller farms. And most importantly, it tastes great. I have two sources for bison—Lindner Bison at my farmers market and my local Whole Foods, which has been carrying beautiful rib eye and NY strip steaks. While it used to be tough to find, bison is becoming more common.

Bison does taste great when cooked traditionally, but it's a prime candidate (pun intended) for sous vide cooking. This is due to its lean nature. Not only does it come out of the water bath at a perfect medium rare (my preference), but it also becomes phenomenally tender and juicy.

I've been cooking up NY strip bison steaks in my Sous Vide Supreme and then serving them over a bed of wild arugula that's been tossed with lemon juice and olive oil. The finishing touch? A light shaving of parmigiano reggiano, which gives the dish a nice nuttiness. This is simple, healthy eating at its best.

Notes on this Recipe: If you can't find bison, then regular beef steaks will work great. Also, if you don't own a Sous Vide Supreme (yet), then the bison steaks may be grilled or cooked traditionally, too.

Sous Vide Bison with Arugula and Parmesan
Serves 4 people
Sous Vide Cooking Time: about 2 hours
Gluten-free
Print Recipe

Ingredients

• 4 bison steaks, fat trimmed (I like New York strips)
• 4 cups wild arugula
• juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grapeseed oil
• 1 teaspoon dried garlic powder
• salt and freshly ground pepper
• parmigiano reggiano for shaving

Directions

1. Heat the Sous Vide Supreme to 130 degrees (F). 
2. Meanwhile, rinse the steaks and pat them dry. Sprinkle with salt (generously), freshly ground pepper, and a little garlic powder. Vacuum seal the steaks into pouches.
3. Place in the Sous Vide Supreme and cook for about 2 to 2 1/2 hours (see instructions). Once they've finished cooking, remove from the pouches.
4. Whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Toss with the arugula and plate either on one big platter or four individual plates (the dish may be served family style or plated individually). 
5. Quickly sear each steak in the grapeseed oil and then remove it to a plate or cutting board. Slice the steaks horizontally (as pictured) and layer over the top of the arugula mixture. 
6. Shave the parmigiano over the top and finish with a little freshly ground pepper. Enjoy!

Meatless Monday Features My Recipe for 'Arugula Fig Almond Salad'

Happy Meatless Monday!

Meatless Monday is featuring my recipe for Arugula Fig Almond Salad this week! It's a lovely, light salad that's perfect for the season right now. From MM:

Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. 

While you're over there, check out their great articles like how to Savor a Seasonal Meatless Monday.

And as always, one day a week, cut out meat.

Here's the direct link to my article

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula

Heirloom Tomato Bread Salad

According to my calendar, it's September, but you wouldn't know it from the triple digit temperatures in Los Angeles.

The Adorable Monster and I are huddling up by the air conditioner, avoiding the dog park (much to his chagrin), and doing out best to stay cool. Ironically, our Labor Day weekend was filled with work! I finished polishing my manuscript and sent it off to my agent this morning (Yay! Can't wait to see how it all unfolds!).

So hold a positive vision for the novel finding the right publisher...

When it gets hot like this, I always gravitate toward making cool dishes, like today's recipe for Heirloom Tomato Bread Salad. Also known as Panznella, this recipe is based on the Florentine dish that combines tomatoes with stale bread, olive oil, and vinegar. Basil and onions often accompany it, too.

Fortunately, heirloom tomatoes are still going strong at my local markets, and I'm always looking for any way to use them. Another thing that I love about this recipe is that it makes use of stale bread (waste not, want not!).

In addition to the bread and tomatoes, I added some lovely purple basil and wild arugula, but feel free to make it without those flourishes. It's great either way! Also, if I'm feeling extra fancy, I sometimes saute the bread cubes with a little olive oil to crisp them up slightly, but this step isn't required.

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula
Prep time: about 10 minutes
Serves 4 people
Vegan
Print Recipe

Ingredients

• 4 medium heirloom tomatoes (about 2 cups), chopped
• 2 tablespoons fresh basil, chopped
• 1 cup stale bread, cut into cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 cup wild arugula (optional)
• salt and freshly ground pepper

Directions

1. Place the bread in the bottom of a bowl. 
2. Top with the tomatoes. Drizzle with the olive oil and vinegar and sprinkle with salt and freshly ground pepper. 
3. Allow to rest for about 30 minutes, until the bread soaks up the liquids from the tomatoes and softens. 
4. Add the basil and arugula (optional) and toss to combine. Serve right away at room temperature. Enjoy!

Source for Ingredients

• heirloom tomatoes, purple basil, and wild arugula from the West Hollywood Farmers Market
• sourdough baguette from La Brea Bakery 

Sous Vide Beef Tenderloin with Arugula Chimichurri Sauce

Sous Vide Beef Tenderloin with Arugula Chimichuri Sauce

The end of the week is here!

Have you been running around like crazy, too? I feel like I have, but fortunately, August is almost, and things always seem to slow down in August.

For the weekend, I thought I'd share another sous recipe with you. Of course, I made this with my fabulous Sous Vide Supreme. This time, I took on beef tenderloin. I seasoned it with a rub, cooked in the sous vide machine for about two hours at 130 degrees, and then seared the beef quickly in a cast iron skillet.

I finished the beef with a simple Arugula Chimichurri Sauce, which is my new obsession. It's a simple blend of arugula, lots of garlic, lemon juice, a serrano pepper, a little olive oil, and salt and freshly ground pepper.

This stuff is super addictive -- spicy and refreshing at the same time. The arugula goes great with the beef. I could eat tons of this sauce (and I did, trust me!).

Note: this recipe would work with conventionally cooked beef tenderloin, too. 

Sous Vide Beef Tenderloin with Arugula Chimichurri Sauce
Serves 4 people
Cooking time (active): about thirty minutes
Gluten-free; dairy-free
Print Recipe

Ingredients

• 4 beef tenderloin fillets (about 4 ounces each)
• about 4 teaspoons of dry steak rub 
• 2 tablespoons grapeseed oil
• 1 cup fresh arugula, packed
• 8 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• juice of 1 lemon
• 1 serrano or jalapeno, seeded (optional)
• salt and freshly ground pepper

Directions

1. Preheat the Sous Vide Supreme to 130 degrees for medium rare.
2. Rub the steaks with the dry steak rub (and salt if the rub does not already include salt), or just sprinkle with salt and freshly ground pepper if you don't have a dry rub on hand.
3. Vacuum seal each steak into its own bag.
4. Place them in the Sous Vide Supreme so that they aren't touching. Cover and allow to cook for about 2 to 2 1/2 hours.
5. Meanwhile, to make the Arugula Chimichurri Sauce, place the arugula, garlic, serrano or jalapeno pepper, and lemon juice in a food processor or blender. Pulse until mixed together. Add the olive oil and pulse again. Season to taste with salt and freshly ground pepper. Set aside.
6. Once the steaks have finished cooking, remove them from the Sous Vide Supreme and cut them out of their bags.
7. Quickly sear the steaks for a minute or so on each side in the grapeseed oil, until nicely browned. Allow to rest for 5 minutes before slicing.
8. To plate, arrange the steak slices on a place and top with a generous portion of the Arugula Chimichurri Sauce. Enjoy!

Source for Ingredients

• all natural beef, organic arugula, organic garlic, dry steak rub, and organic lemons from Trader Joe's 

Meatless Monday: Arugula Salad with Figs, Feta, and Marcona Almonds (Plus Tasting Notes on the 2005 Alban Syrah Lorraine Vineyards)

Happy Meatless Monday!

It's a blustery day in Los Angeles, but at least it's a break from the rain. I did manage to sneak in a trip to the Hollywood Farmers Market yesterday, so I've got more great recipes coming in the next few weeks.

In the meantime, here's my favorite salad that I made recently. For years, I've dedicated myself to the art of the salad. There are so many different combinations of ingredients and flavors. Who needs the same old iceberg lettuce salad? There are summer salads, fall salads, winter salads. Your imagination is your guide.

The inspiration for this salad came from the lovely organic figs that have been showing up at my grocery store. For this "fall" salad, I paired the figs with baby wild arugula from Kenter Canyon Farms, one of my favorite organic lettuce and greens producers from Ventura county (available at both Whole Foods and local farmers markets). To complete the flavor profiles, I topped the salad with a raw goats milk feta from Redwood Hill Farms, which has nice tang, and Marcona almonds. The dressing was a simple balsamic vinaigrette.

Now, I bet you're wondering, "What the heck is a Marcona almond?" If you've never tasted them, then you're in for a treat! Here's from Wikipedia:

"The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world.^[17] Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón."

Both Kuzak and I were "ooohing" and "ahhing" over this salad. Not only was the presentation beautiful, but the flavors were spot on. Even better, this is a healthy dish with plenty of fruit (figs), greens (arugula), healthy fats (olive oil, almonds), and protein (almonds, feta) to go around. I loved it so much, I made it again for dinner the following night...

Arugula Salad with Figs, Feta, and Marcona Almonds
Serves 4 people
Prep time: 5 minutes
Print Recipe

Ingredients
1 pint figs, quartered
4 cups organic arugula
1/2 cup Marcona almonds
1/4 cup goat's milk feta

balsamic vinaigrette:
2 tablespoons good balsamic vineger
1/4 cup extra virgin olive oil
salt and pepper

Directions
To make the balsamic vinaigrette, place the balsamic vinegar in a bowl. Slowly, whisk in the olive oil. Season to taste with salt and pepper.

Layer one quarter of the arugula and figs on a plate. Repeat with remaining ingredients, placing them on three more plates. Top each plate with one quarter of the almonds and feta cheese. Drizzle with the vinaigrette. Enjoy!

Source for Ingredients
organic figs, Kenter Canyon Farms organic baby arugula, Redwood Hill Farms raw goats milk feta, Marcona almonds, balsamic vinegar,  and extra virgin olive oil from Whole Foods

Wine Pairing
Arlight, I'm not writing about this wine here because it pairs amazingly with this dish (in truth, it may be a little too bold). I'm writing about it because it's one of the best wines I've tasted recently -- the 2005 Alban Syrah, Lorraine Vineyards. This seminal wine was rated the coveted 100 points (a perfect score) by Robert Parker, who tends to be a lover of big Central Coast Syrah. Alban is a Central Coast producer who specializes in Rhone varieties.

We decanted this bottle, which is still considered to be drinking on the young side (and should drink well until 2022), for over two hours before drinking it. One first taste, it was clear of the quality of this wine. It was mellower and smokier than I'd anticipated, the fruit on the more subdued side for California (blackberries, darker fruit). The real sensations were the smokey, almost bacon-y smells and tastes. This was it -- I'd found another bacon wine! And the finish on this wine. It lasted for almost a minute, slowly unfurling over my palate like a plume of smoke.

Thank goodness we have two more bottles lurking in our cellar. We'll let them lurk for a while longer...