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Cherry Tomato and White Bean Salad

August 29, 2011 by

[donotprint]It’s that time again, my friends … time for another installment of The Secret Recipe Club!

I first began participating in The Secret Recipe Club last month. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have – shhhh, it’s a secret! – until you finally post about the blog you were assigned and the recipe you chose.

This month, my Secret Recipe Club assignment was Liv Life, a blog that chronicles blog author Kim’s “attempts at living life to its fullest through food, photography, and travel.”

I love Kim’s story of how she began cooking. She writes, “17 years ago, I began cooking for my husband. After 7 days of pasta cooked 6 different ways, he arrived home from an errand with a cookbook in hand, suggesting that I might want to spread my wings and try a different dish. Unbeknownst to him, he had just started a collection that 17 years later is still growing!” I too love my cookbook collection so I felt an instant connection with Kim.

Kim has a ton of delicious looking recipes on her site, and it was really difficult to choose just one to make. Since our BBQ team, Serious Que, was gearing up to practice for an upcoming competition, I decided to choose a healthy side dish to balance out the pounds (and pounds!) of meat that we’d be making. Using that criteria to narrow down my choice, I settled on Kim’s recipe for cherry tomato salad with beans, blue cheese, and arugula.

One of the great things about The Secret Recipe Club is that it’s okay to adapt or change your chosen recipe to fit your own tastes and lifestyle. Knowing the palates of my BBQ cohorts, I made a few adaptations to Kim’s recipe, but kept the notion of a cherry tomato salad with beans firmly intact.

The verdict? A quick, easy, and delicious salad that’s a perfect choice to accompany barbeque, to take to a neighborhood picnic, or to serve as part of a healthy summer menu.

As evidenced by the options above, it’s a very versatile dish. It would also make a great side dish for grilled chicken or fish or as a topper for a healthy green salad … which is exactly what I’m going to do with my leftovers and some arugula tonight … just like Kim did with hers! Enjoy!

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Cherry Tomato and White Bean Salad

Ingredients:

  • 2 pints cherry tomatoes, halved
  • 1 can cannellini beans, drained and rinsed
  • 1 jar (8 ounces) marinated artichoke hearts, halved
  • 1/2 jar (4 ounces) roasted red peppers, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Directions:

1. In a medium bowl, combine the tomatoes, beans, artichoke hearts, red peppers, and feta cheese. Drizzle with the olive oil and vinegar and toss lightly to coat.

2. Season with salt and pepper and taste; adjust seasonings if necessary.

3. Serve immediately or chill in refrigerator for a few hours to allow the flavors to meld.

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[donotprint]P.S. To learn more you about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up![/donotprint]

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Pistachio-Chai Muffins and A Bake Sale Update

August 21, 2011 by

[donotprint]Remember a few months ago when I told you about the food blogger bake sale I was organizing with some fellow food bloggers to raise money for Share Our Strength? Well, said bake sale occurred on the same day this happened, and I’m just now getting around to telling you what I made … and what a success the bake sale was!

I am happy to (finally!) announce that we raised over $800, all of which will be used to support Share Our Strength’s efforts to end childhood hunger in America by helping fund afterschool and summer feeding programs. I’m so proud to have been a part of this great event, and I’d like to thank my fellow bake sale co-hosts, Stefani of Cupcake Project and Andrew of Andrew Mark Veety for their teamwork and support; you must check out their blogs!

I also want to thank everyone who baked for and volunteered at the event, Sappington Farmers’ Market for hosting the bake sale, and finally, all of the wonderful businesses who donated items for our raffle: Whole Foods Market, Whipt Cream, Free Range Cookies, Sweet Art, Sugaree Baking, Serendipity, and Companion.

So, what was my culinary contribution to the bake sale? In a nutshell, one of the most delicious muffins I’ve ever made … and a low-fat muffin to boot!

These pistachio-chai muffins, from the May 2011 issue of Cooking Light, are moist and nutty with a delicious chai-spice flavor, the right amount of sweet, and just a hint of salt. I tweaked the recipe a bit to amp up the flavors and my adapted recipe is below. Enjoy!

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Pistachio-Chai Muffins

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 chai blend tea bags
  • 1 cup low-fat buttermilk
  • 1/4 cup butter, melted
  • 2 1/2 teaspoons vanilla extract, divided
  • 1 large egg, lightly beaten
  • 1/3 cup shelled, salted, dry-roasted pistachios, chopped
  • 1/2 cup powdered sugar
  • 2 to 3 tablespoons water

Preparation:

1. Preheat oven to 375°F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 2 teaspoons vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 2 tablesoons water, stirring until smooth (add more water if necessary to create thin glaze). Drizzle evenly over muffins.

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[Thanks to J. Pollack Photography for the awesome picture of my packaged muffins!]
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Introducing The 100

August 14, 2011 by

Perhaps you’ve noticed a new link at the top of Rhubarb and Honey. No? Okay. Go ahead then, take a look. Still no? All right then, it’s the one that reads, “The 100.” There, now you’ve found it.

What’s “The 100,” you ask? Simply put, it’s the 100 recipes I’ve always wanted to make, but just never have. Call it my “kitchen bucket list” if you will. Some will be easy, some will be hard, but here’s hoping all will be delicious.

Each recipe I make will become a post here at Rhubarb and Honey. You’ll get an interesting recipe to try … and I’ll get the satisfaction of crossing each one off of the list (I really love crossing things off lists). It’s a win-win for all.

Oh, speaking of lists of 100, Riverfront Times restaurant critic Ian Froeb recently released a list that chronicled his 100 favorite St. Louis restaurant dishes. According to Ian, “Some are well-known, others obscure. Some are expensive, others dirt cheap. All of them, I guarantee, are delicious.”

It is quite an impressive list, and I suggest you try as many of these dishes as you can. Actually, since I not only love to cook at home, but enjoy dining out too, I think I’ll check out each of these dishes myself—and cross them off the list as well.

Yes, in addition to making “The 100,” I’ve decided to hit up each of the places on Ian’s list as well. I’ve eaten over 20 of theses dishes already (noted with an asterisk below), but that still leaves a lot of culinary treats to explore. (Note: While I may share some of these culinary trips with you here at Rhubarb and Honey, I’m not a restaurant reviewer so I’ll leave the nitty-gritty of that to the actual restaurant critics here in St. Louis.)

Many of these dishes are restaurant staples, but if you do choose to try one of these dishes and find it’s no longer on the menu, try something similar. Also, a few of the restaurants on Ian’s list change their menu frequently based on the season so I’m certain you won’t find the specific dish below. However, in those cases, chances are you’ll enjoy whatever it is you order because it will be fresh, and most likely, locally-sourced.

So, what new recipes are in store for my faithful readers? Click on “The 100” above and find out. And what St. Louis restaurant dishes will I be trying over the coming months (and months and months and months)? Ian graciously gave me permission to include his complete list below, so here it is:

Ian Froeb’s 100 Favorite St. Louis Dishes

#1: Roast Chicken with Potatoes and Brussels Sprouts at Home : )
#2: The “Pork Duo” at Niche
#3: The bread pudding at Harvest*
#4: The ribs at Pappy’s Smokehouse*
#5: The applewood-smoked duck breast at Sidney Street Café
#6: Beef tenderloin with foie gras and a port wine demi-glace at Tony’s
#7: Dry-aged steak at Prime 1000
#8: Tajadas con queso at Fritanga
#9: Kumamoto oysters at DeMun Oyster Bar
#10: Tacos al pastor at La Vallesana*
#11: The Heath Bar concrete at Ted Drewes Frozen Custard
#12: Beef tongue at Café Natasha’s Kabob International
#13: The root beer braised short rib at Monarch
#14: The egg raviolo at Acero*
#15: Pappardelle at the Tavern Kitchen + Bar
#16: Carnitas at La Tejana Taqueria
#17: Benne’s Farm half chicken at Five Bistro
#18: Dátiles rellenos at Modesto
#19: Hot-and-sour noodles at Joy Luck Buffet
#20: Lamb vindaloo at India Palace
#21: Channa masala at Raj’s Rasoi
#22: The blueberry scone at La Dolce Via
#23: Gang kua ped yang at http://www.addiesthaihouse.com/
#24: Bánh xèo at Banh Mi So #1 – Saigon Gourmet
#25: Mojarra dorada at Garduño’s Mexican Food
#26: “It” at Mammer Jammer
#27: Two eggs over-easy, bacon and hash browns at the Courtesy Diner*
#28: Seafood at Farmhaus*
#29: The “Edgar Allan Poe” at Dewey’s Pizza
#30: The “Heart Stopping BLT” and a chocolate malt at Crown Candy Kitchen*
#31: Smoked half-chicken at PM BBQ
#32: The smoked chicken pizza at Onesto Pizza & Trattoria
#33: The baby-back ribs (or the burger) at the Piccadilly at Manhattan
#34: Albóndigas caseras con patatas at the Guido’s Pizzeria & Tapas
#35: The “Sweet Burger” at SweetArt
#36: Buffalo fries at Blueberry Hill
#37: Tom yum gai at Pearl Café
#38: Cassoulet (and Sweetbreads) at Franco
#39: The “Papasan Roll” at Miso on Meramec
#40: Lasagna at Mama Josephine’s
#41: The “Bucktown” Pizza at Pi Pizzeria*
#42: Pla song kruang at Basil Spice Thai Cuisine*
#43: Chori pollo at Mi Ranchito
#44: Pizza at La Pizza
#45: Fried chicken at Young’s Restaurant & Ice Creamery*
#46: The Philly Cheesesteak at 9th Street Deli
#47: Smoked chicken wings at Flavors BBQ Sports Bar & Grill
#48: Coffee and a pastry at 222 Artisan Bakery*
#49: The torta ahogada at Taqueria Durango
#50: The “Morganford Mediterranean” Sandwich at Local Harvest Café & Catering
#51: Vegetable korma at Gokul Snacks & Sweets
#52: Schnitzel & spaetzle at Iron Barley*
#53: Oxtail stew at De Palm Tree
#54: Pho at Pho Long
#55: Gyro at Anthonino’s Taverna
#56: The Lemon Drop Cupcake at The Cup
#57: Pupusas at Tres Banderas
#58: Gumbo at the Gumbo Shop*
#59: The burger at Newstead Tower Public House (now closed, though this delicious burger can still be enjoyed at Five Bistro during lunch)*
#60: Quesadillas tradicionales at Milagro Modern Mexican
#61: “7th Street Sicilian” Po’ Boy at Blues City Deli*
#62: Tamales at Taqueria la Pasadita
#63: Cevapi at Bosna Gold*
#64: Lemon meringue and pine nut torte at BitterSweet Bakery
#65: Chile Morita con Puerco at Señor Pique
#66: Soda chanh duong (sparkling lemonade) at Lemon Grass
#67: Nachos grande at Nachomama’s
#68: Pizza with pepperoni, sausage and mushroom at Pizza-a-Go-Go
#69: Bill’s “Burger Meister Burger” at Cardwell’s at the Plaza*
#70: Sake (salmon) nigiri sushi at Nobu’s Japanese Restaurant
#71: Massaman curry at Simply Thai
#72: The lunch buffet at Mayuri
#73: Fried chicken (spicy) at Porter’s Fried Chicken
#74: Arancini at Lorenzo’s Trattoria
#75: Meat shawarma at The Vine Mediterranean Café & Market
#76: The South Side Smoke at sandwich at Stellina Pasta Café
#77: Falafel at Kabob House
#78: A slice with pepperoni at Feraro’s Jersey-Style Pizza*
#79: Birria at Pueblo Nuevo
#80: Banh mi dac biet at Phuc Loi
#81: Prosciutto bianca pizza at the Good Pie
#82: Gold Coast Chocolate ice cream at Serendipity Homemade Ice Cream
#83: Hot salami (salam de testa) at Gioia’s Deli
#84: Veal parmesan sandwich at Biggie’s
#85: Nachos (with jalapeños and extra cheese cup) at Busch Stadium*
#86: Lobster bisque at Café Ventana*
#87: Calamari fritti at Mangia Italiano*
#88: Brisket sandwich at Winslow’s Home*
#89: Paletas at La Vallesana 2*
#90: Spaghetti and meatballs at Sugo’s Spaghetteria
#91: The Michael burger at Michael’s Bar & Grill*
#92: Fried egg and ham toastie at the Schlafly Tap Room
#93: Bavarian chips with Welsh rarebit at Dressel’s
#94: Onion soup at Brasserie by Niche*
#95: Baby-back ribs at 17th Street Bar & Grill
#96: Kingshighway burger at the Royale*
#97: Gyro sandwich at South Grand Gyro Express
#98: Carne asada tacos at El Paisano (Watson Road)
#99: Pretzel bites at Joey B’s on the Hill
#100: Hot and sour soup at Shu Feng Restaurant

Hey Ian – When do I get an invite for #1?

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Gluten-Free Jalapeno Macaroni and Cheese

August 7, 2011 by

So, I have to confess that I didn’t set out to create a gluten-free recipe … it just kind of happened.

I was shopping at Whole Foods recently and stumbled on the dried pasta section where I found a bag of corn pasta. What? Pasta made from corn? I consider myself a fairly seasoned cook, but I had never seen corn pasta before. Since I love all things corn, I grabbed a bag and threw it in my cart, thinking it would taste, well, like corn.

Once home, I did a bit of research on the Interwebz to learn more about corn pasta. Turns out corn pasta may or may not taste like corn; some brands have a stronger corn flavor that others. However, all corn pasta is gluten-free, and it is typically offered as an alternative to regular pasta. It is also the basis for my first gluten-free recipe here at Rhubarb and Honey.

Gluten-free corn pasta in hand, I started to think about an interesting sauce to serve with it. One of my favorite food combinations is corn and jalapeño. I once had a cold pasta salad that was made with a jalapeño cream sauce; it was delicious and the memory of that dish has stuck with me for years. Hmm, corn pasta and jalapeño cream sauce? I immediately thought it could work … and it did.

I hereby present to you my recipe for gluten-free jalapeño macaroni and cheese … cheesy, spicy, delicious … and husband-approved (The Chef is not a fan of whole wheat pasta so I was a bit leery serving him corn pasta, but he loved it). I loved it too and will be using corn pasta in many future recipes.

Do you follow a gluten-free diet? If so, I’d love for you to try this recipe and give me your feedback … and of course, I hope you love it too.

Gluten-Free Jalapeño Macaroni and Cheese

  • 12 ounces gluten-free corn elbow macaroni (see notes)
  • 1 cup whipping cream
  • 1 cup sour cream
  • 1/4 cup chicken broth (see notes)
  • 1 fresh jalapeño pepper, minced
  • 1/4 cup pickled jalapeño pepper slices, minced
  • 1 can green chilies, chopped
  • 1 tablespoon jalapeño juice, from pickled jalapeño jar
  • 2 tablespoons butter
  • 1 tablespoon gluten-free flour
  • 1/2 cup monterey jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded

1. Prepare corn pasta according to package directions. Drain; place in large bowl.

2. Heat whipping cream in a heavy saucepan over high heat. When cream is close to boiling, stir in sour cream. Reduce heat to medium.

3. Stir in chicken broth, fresh jalapeños, pickled jalapeños, green chilies, and jalapeño juice. Allow mixture to simmer.

4. In a small saucepan, melt butter then whisk in flour to make a roux. Whisk until mixture turns a pale gold.

5. Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly until roux is incorporated.

6. Remove mixture from heat. Stir in cheeses until melted.

7. Stir cheese mixture into cooked corn pasta until fully incorporated. Serve.

Notes: I used Mrs. Leeper’s wheat-free, gluten-free, organic corn pasta in this recipe. Because corn pasta lacks gluten, it can fall apart more readily than pasta made from wheat. For that reason, it’s important to follow cooking directions carefully and to taste the pasta throughout the cooking process to ensure it does not overcook, as it can turn from “al dente” to mushy in only a minute.

Also, some commercial chicken broth does contain gluten so be sure to read the label. When I don’t have homemade chicken broth on hand, I use either Imagine Foods organic, free-range chicken broth or Pacific Foods organic, free-range chicken broth, both of which are gluten-free.

[This recipe is linked to Gooseberry Patch's Meatless Meals Round Up.]

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