Summer Succotash with Purple Spring Onions & Baby Squash

Happy Monday Divas! Yesterday, I hit up the Hollywood Farmers Market and scored and incredible bounty of food, everything from Santa Barbara black shrimp, to Bison short ribs, to organic wax beans in three colors, to organic heirloom bell peppers! I have some fabulous recipes planned this week, including Zinfandel braised bison short ribs, which I'll be begin marinading tomorrow so that can soak for 24 to 36 hours before braising. But in the meantime, I thought I'd share a quick side dish that I threw together using ingredients easily found at the Farmers Market this time of year! This is also a vegetarian dish for all your veggie lovers out there.

Now, a succotash is traditionally made with corn and shell beans or lima beans, but in this case I made mine with corn, purple spring onions & baby squash for a lighter take on the dish. This is quick to make - taking less than 30 minutes to throw together - and it's a great way to spice up a vegetable side dish. Serve this succotash with fish, shrimp or chicken for a lovely, light summer meal! Or, if you'd prefer to keep it vegetarian, add beans or tofu and enjoy! Happy Cooking Divas!

Baby Squash from the Farmers Market

Domestic Diva's Summer Succotash with Purple Spring Onions & Baby Squash!

2 ears of corn, kernels removed
1 bunch purple spring onions, purple parts sliced into rings (regular spring onions may be substituted)
2 cups baby squash, thinly sliced (regular squash may be substituted)
1 garlic clove, chopped
2 tbsp olive oil
1 tsp thyme
1 tsp chili flakes
salt & pepper

Directions:

In a saute pan, heat the olive oil over medium high heat. Add the onions and saute for a 2 minutes. Add the garlic and chili flakes and cook for 1 minute longer.

Add the squash and corn, saute until cooked, about 5 minutes. Add the thyme and season to taste with salt & pepper. Enjoy!

Source for Ingredients:

organic purple spring onions, organic corn & organic baby squash from Hollywood Farmers Market

Music on Tap:

Okkervil River - The Stand Ins

The sequel to 2007's The Stage Names, this album has been on heavy rotation in my car all week! Similar musically to Bright Eyes, except more focused (and less pretentious), Okkervil River has quietly become on my favorite music acts. Check out this album (and their others) and I promise you won't be disappointed!

San Francisco Pt 2: The Diva & The Top Chef Visit Chez Panisse Cafe

Wood Fired Vegetable Lasagna

What trip to San Francisco would be complete without a stop at Chez Panisse, the famous Alice Waters restaurant that started it all? We chose to dine at the cafe instead of the more formal, Prix Fixe restaurant. The larger array of choices suited our big party best. Also, My Top Brother prefers the more casual atmosphere, especially on his days off from kitchen slavery. But just because the restaurant is more casual, doesn't mean it's lacking in any way. The service and food remain stellar, and exemplary of Water's style. The menu is packed full of fresh, local, seasonal offerings, and while the menu items may sound ordinary - a vegetable lasagna for instance - they are anything but ordinary when eaten.

Simple Suppers: Black Mussels with Saffron, Baby Tomatoes & Basil

Ah, it's so nice to be back on LA, hanging with the Adorable Monster, who by the way continues to be both adorable and monstrous, and cooking up great food! I have more restaurant reviews from my West Coast trip coming your way as well as tons of great recipes! In the meantime, I'm happy to announce a new series of posts called "Simple Suppers" that will feature easy, healthy recipes for busy divas. The first recipe I'm featuring is for Black Mussels with Saffron, Baby Tomatoes & Basil.

I know the idea of cooking mussels can sound intimidating, and many people stick to ordering them in restaurants, but I'm here to tell you that they are actually one of the easiest things in the world to cook! Not only that, but they're protein and mineral packed and very affordable, usually costing only around $4 a pound. This dish should take under thirty minutes to cook, from start to finish. For a compete meal, pair it with a quick mixed greens salad and some toasted bread to sop up the sauce. Enjoy!

Note: When buying mussels, make sure they are all closed. If they're beginning to open, that means they're not fresh. Also, ask that your fishmonger not wrap them in a plastic bag - it suffocates them. A mesh bag or just plain paper works best. Upon returning home, unwrap them and store in the refrigerator. If possible, consume the same day after purchase.

Tomatoes, Saffron & Basil Simmering in White Wine

Domestic Diva's Black Mussels with Saffron, Baby Tomatoes & Basil
Serves 2-3 people

2 lb black mussels, scrubbed
2 tbsp olive oil
1 shallot, chopped
1/2 cup baby tomatoes, halved
2 tbsp fresh basil, chopped
1/2 tsp saffron
1/2 cup white wine
2 tbsp lemon juice
salt & pepper

Directions:

In a big pot with a lid (I use my braising pan), heat the olive oil over medium high heat. Add the shallots and saute until translucent (about 5 minutes). Then, add the tomatoes and continue to cook until soft (another 5 minutes). Add the white wine, 1 tbsp basil & saffron and simmer for a few minutes to reduce the sauce. Season with salt and pepper.

Add the mussels and cover tightly. Cook them for about 6-8 minutes, or until all of the mussels have opened to indicate they're done.

To serve, pour the mussels and sauce into a large serving bowl. Squeeze with the lemon juice and top with a little fresh cracked pepper and the remaining 1 tbsp basil. Enjoy!

Source for Ingredients:

black mussels from Hollywood Farmers Market

organic baby tomatoes & organic shallot from Whole Foods

spanish saffron & white wine from Trader Joes

Music on Tap:

Air - Moon Safari

From the esteemed French duo, this is my favorite of their albums and the first I ever heard from them. Kuzak brought it out to Harvard during a visit my freshman year of college, and I instantly fell in love with the group. This is a must listen to album!

On another note, I'm off to see Nine Inch Nails tonight at the Wiltern for their final farewell show!! I promise to report back on the concert.

San Francisco Pt 1: The Diva Dines at Picco!

Monterey Bay Grilled Squid

Divas, I'm sorry it's been so long since I've posted, but I've been on a road trip with the entire family (see the National Lapoon's Vacation for details), and unfortunately, hippie cabins on the coast of Oregon offer little promise of Internet access. I planned to post when we finally reached Portland for Kuzak's brother's wedding, the blessed event that spurned this trip, but as fate would have it, our entire hotel was overrun by a massive anime convention.

Domestic Diva's Late Summer Composed Salad

Oh, Divas, what a crazy world! Los Angeles is on the cusp of burning to the ground, I just pray the Monster survives. My thoughts and prayers go out to the firemen bravely battling the blaze. Today begins my trip up the coast from San Francisco to Portland, a three day odyssey, that may or may not bring me Internet access. So please bear with me, and in the meantime, here's a great recipe to celebrate the end of summer. It's inspired in part by Alice Waters, in whose restaurant I had the pleasure of dining last night - what a spectacular meal!

Ever go to the farmers market and just get absolutely overwhelmed by the bounty late summer offers? Huge, bulging, succulent heirloom tomatoes the size of a child's skull, crisp, tangy lemon cucumbers, bright red bell peppers, butter lettuces! I could go on and on, but here's a great way to make use of these ingredients. Make them into a composed salad! For protein, I added some quail eggs from the market, but regular eggs would work, too! I also threw in some high quality yellowtail tuna packed in olive oil. This salad is hearty enough to be dinner all by itself!


Domestic Diva's Late Summer Composed Salad

1 head butter lettuce, washed and torn into pieces (any other lettuce will work)
1 large heirloom tomato, chopped
2 lemon cucumbers, peeled and chopped (can sub regular)
1 bell pepper, seeded and chopped
6 small yukon gold potatoes, blanched and halved
1/4 cup basil, chopped
6 quail eggs
1 can high quality oil-packed tuna
1/4 cup black olives, pits removed

vinaigrette:

1 egg yolk
2 tbsp white wine vinegar
1/4 cup good olive oil
1 tsp mustard
1 garlic clove, minced
salt & pepper

Directions:

To make the vinaigrette, whisk together the egg yolk, vinegar and mustard. Slowly whisk in the olive oil. Finally, whisk in the garlic and season to taste with salt and pepper.

To make the composed salad, first cook the quail eggs by placing them in boiling water for about 2 minutes and then into cold water. Allow to cool, and then peel shells (their shells are much thinner then normal eggs). Once cool, cut in half. The whites should be cooked and the yolks soft.

Next, place the lettuce in the bottom of a large serving bowl. Arrange each of the ingredients grouped together around the bowl. Place the quail eggs in the middle. Drizzle with the vinaigrette and enjoy!

Source for Ingredients:

organic butter lettuce, organic lemon cucumbers, organic heirloom tomatoes, organic basil, organic bell pepper, quail eggs from Hollywood Farmers Market

organic yukon gold potatoes & yellowtail tuna packed in oil from Whole Foods

Music on Tap:

Green Day - 21st Century Breakdown
Fleetwood Mac - Greatest Hits
Pearl Jam - Pearl Jam
Death Cab for Cutie - Transatlanticism
Air - 10,000 Mgz Legend
Smashing Pumpkins - Gish
Mojave 3 - Out of Time

The road trip begins today, so these are just a few of the albums I intend to play!