curry tuna salad with grapes

Tuna salad is just good stuff, anyway you make it. Except for the mushy kind at the grocery store salad bar, sitting there with that ominous looking dried, crusty layer on top. My mom used to make tuna salad for me all the time since it was cheap, fast, and really good. Weekends only though, because she put a lethal dose of chopped onion in hers, which would have made me the least popular kid in school, if I'd brought that in my lunchbox.

This is tuna salad for grown-ups since it's flavored with many spices- curry, cumin, and turmeric. Originally I had wanted to add golden raisins, but opted instead for plump and juicy red grapes. The pineapple chutney gives the salad a final oomph of flavor. I used store-bought chutney, but since creating this recipe, I've made it again with my own homemade chutney. The recipe is below.


Curry Tuna Salad with Grapes
yields about 2 cups

As a shortcut, I used store-bought pineapple chutney in this recipe to add another layer of sweet and tartness. Mango and pear chutneys would also work well as a substitute.

2 6-oz. cans tuna (packed in water), drained
1/3-1/2 cup mayonnaise (depending on how creamy you prefer it)
half red onion, diced
1 stalk celery, diced
1 Tbsp pineapple chutney
2 tsp curry powder
1/2 tsp ground cumin
1 tsp sugar
20 red seedless grapes, sliced in half
salt, to taste

1. In a bowl, flake the tuna fish with a fork. Add the remaining ingredients, except for the grapes, and mix well. Be sure not to overmix. Stir in the grapes at the very end, and season with salt and pepper to taste.


Basic Pineapple Chutney
yields 3/4 cup

1/2 cup pineapple chunks, diced up
1 Tbsp leftover pineapple juice
2 Tbsp diced onion
1/2 tsp fresh minced ginger
pinch red chili flakes
1/4 tsp garlic powder
1/4 cup white vinegar
1/8 cup + 2 Tbsp brown sugar

In a small saucepan, add all ingredients and mix well. Simmer over medium-low heat for 20-30 minutes, stirring occasionally, until the pineapple and onion have cooked down. The chutney should be a deep golden brown, with a sticky consistency. Let cool.

quick cream dressing

I've had my eye on a certain cookbook for a long time now, and finally am able to call it my own. So I have to say that I am a huge nerd, and that's ok with me. On Saturday afternoons, nothing makes me happier than watching a bit of Maryland public television, and visiting my good friend Jacques Pépin. Fast Food My Way is a compilation of his recipes from this show, wonderfully simple French dishes, all quick enough to put together for a weeknight dinner, without sacrificing his usual elegance or flavor. What's particularly appealing is his incorporation of his childhood favorites from his mother's kitchen, one of which stood out to me for its simplicity. Pépin remembers his maman's salad that she would frequently serve the kids, a simple salad of bibb lettuce tossed with a cream dressing.

For this dish, use a high quality heavy cream, preferably not ultra-pasteurized, or else it will have difficulty thickening up. (I use cream from Trickling Springs Dairy; expensive yes, but you won't be sorry.) The sweet cream really shines through, light and velvety on the tongue. Fresh spring vegetables are recommended, all lush and verdant. I had some nice thick asparagus and fresh peas on hand. Blanched brussels sprouts would be especially tasty too.


Quick Cream Dressing
from Fast Food My Way
yields 4 servings

Be careful not to overwhip the cream. If overwhipped, the dressing will thicken quickly after the vinegar addition. It it thickens too much, dilute it with 1 tbsp water before tossing it with the vegetables.

1/4 cup good quality heavy cream
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp red wine vinegar

1. Just before serving, put the cream, salt, and pepper in a salad bowl and whip with a whisk for about 15 seconds, or just until frothy. Stir in the vinegar.

2. Add the vegetables or greens, and lightly toss in the dressing. Serve immediately.

harissa

Very rarely do I take the time to make my own condiments. They're so easily overlooked when the store-bought versions come so prettily packaged and just so darn convenient. For this, I'm sorry. Because condiments are a big deal in my daily eating, a big deal. I go through a slew of salad dressings (Brianna's Honey Mustard and Hidden Valley Ranch are my favorites), all sorts of flavored mustards, ketchup, mayonnaise.... And don't get me started on the all the hot sauces I eat - Tabasco, Sriracha, Thai sweet chili, Chinese spicy black bean, Szechuan pepper oil, habanero jam...

But really folks, homemade condiments just taste better. Ever make Caesar dressing from scratch, with fresh grated Parmigiano and good quality, oil packed anchovies? How about mayonnaise or aioli using farm-fresh yolks and a pinch of minced garlic? Mr.S and I have been finding every excuse to go to Salt to snack on our new favorite indulgence - the duck fat fries with homemade dips. Malt vinegar, black truffle and chipotle aiolis. With a glass of Malbec and a pint of Bass to go with, it's become the perfect late night snack for a couple of townies like us.

You can find harissa in virtually every kitchen in northern Africa. It's an aromatic, versatile, red chili paste that originated in Tunisia. Often paired with chicken and lamb dishes, harissa can also be a flavorful addition to dips, soups and anything else you can spice up.


Harissa
from Discovery of a Continent - Foods, Flavors, and Inspirations from Africa
makes 1 1/4 cups

If super spicy is not your cup of tea, you can use a mild chili powder instead of a hotter version. You may also use fresh hot chilis to make a smoother type of harissa.

3/4 cup olive oil
2 garlic cloves, minced
1 tsp ground caraway
1 cup chili powder
1 Tbsp ground coriander
1 tsp salt
2 Tbsp chopped fresh mint

1. Heat the oil in a small saute pan over medium heat. When the oil shimmers, add the garlic and saute until golden, about 4 minutes.

2. Remove the pan from the heat. Add the caraway, chili powder, coriander, salt and mint and stir to combine. Let cool. Harissa can be stored in an airtight container in the refrigerator for up to 2 weeks.


This is my version of eggs with hot sauce - poached eggs with harissa.

When you prick the eggs to let the creamy yolks mingle with the spicy harissa, you'll know this simple dish is a keeper. An alternative would be to whisk together eggs, heavy cream, and a tablespoon of harissa to make a soft scrambled spicy egg dish.

chinese-style roast beef sandwich

For a quick dinner tonight, I made roast beef sandwiches on ciabatta, using predominantly Chinese seasonings. My dad made is famous roast beef tenderloin for me, marinated in soy sauce, ginger, garlic and scallions. We eat it at home thinly sliced, with a soy-garlic dipping sauce, as a cold appetizer. Traditionally, instead of using the lean tenderloin, we use a cut of beef that includes some tendon, to give a chewier texture. My grandfather usually will make a cold meat platter that includes this beef, stewed tongue, liver, and other assortments of tripe and tendon.

For the roast beef: you can use thin shaved deli beef.

Cilantro-Five spice mayonnaise: Mix together 1 tsp finely minced cilantro, 1 tsp five spice powder, with 2 Tbsp mayo.

Caramelized onion and pepper in oyster sauce: Saute thinly sliced vidalia onion and red bell pepper in oil until browned and soft. Add 1/2 tsp sugar and continue to saute another minute. Add 1 Tbsp oyster sauce and stir to combine.

Cut open ciabatta rolls and lightly toast. Smear a layer of mayo on the bottom ciabatta slice, stack the beef, top with a mound of onions and pepper, and cap off with ciabatta top.

thai tomato bisque

There's only two weeks of summer left! Hurry and make the most of the season's tomatoes, zucchini, and berries. I used a medley of tomatoes from my parent's garden to make this bisque, but of course canned tomatoes are just as good. When using fresh, make sure to peel and deseed them for a smoother texture soup. This is a good transitional dish between seasons- light enough for summer, and still hearty enough for the fall.

Oh and on a side note, my orchid plant has been flourishing like its on steroids! I think I've found the secret...plenty of sun, and a warm environment. Try to keep it in doors, as far away from air conditioning as possible.



Thai Tomato Bisque with Basil Oil Crouton
serves 3-4

1 28-oz. can fire-roasted diced tomato
1/4 cup diced onion
1/4 cup diced carrot
1 clove garlic, minced
1 tsp ginger root, minced
5-6 kaffir lime leaves
3 Tbsp fish sauce
1 Tbsp palm sugar (or regular sugar)
1/3 cup half & half, whole milk, or skim milk

1. In a soup pot, sautee onion and carrot in 1 Tbsp of oil over medium heat until soft, about 5 minutes. Add the garlic and ginger; keep stirring for a few more minutes.

2. Add the tomato, kaffir lime, fish sauce and palm sugar. Water can be added if the soup looks too chunky. Let come to a boil. Simmer over low heat, covered, for 1-2 hours.

3. Pick out the kaffir lime leaves. With an immersion blender, puree the soup. Add the half & half or milk, and simmer for 5-10 more minutes.

4. Serve with a piece of toasted baguette drizzle with basil oil.


Basil Oil
makes 2 cups

1 cup packed basil leaves, chopped
2 cups extra virgin olive oil, chilled
1 tsp salt

In a food processor or blender, puree all ingredients until smooth and well blended. Strain through a fine mesh sieve. Store in a squeeze bottle in the refrigerator for up to one 1-2 months.

basil pesto

From the Baltimore Famer's Market last sunday, I brought home a pint of blueberries, a bagful of zucchini and squash, apple bran muffins, and a bundle of fragrant Italian basil. For a quick dinner last night, I made basil pesto, and tossed this with whole wheat penne, cherry tomatoes, caramelized onion, and sweet peas. The warmth of the pasta gently melts the parmigiano in the sauce, making it cling to all the beautiful ridges of the penne.



Basil Pesto

1/4 cup pinenuts, toasted until golden
1 cup fresh basil, packed
1/3 cup Parmigiano Reggiano, grated
1 clove garlic
1/3 cup extra virgin olive oil
1/2 tsp salt

In a food processor, combine the pinenuts, basil, Parmigiano, and garlic. Mix until evenly chopped. While still running, drizzle in the oil, and add the salt. Mix until blended.

RECOMMENDATIONS:
-use real Parmigiano: the protein and flavor crystals from the aging process will be absolutely delicious in your sauce
-keep an eye on the pinenuts as they are toasting- the high oil content accelerates the cooking
-instead of hand grating the cheese, you can chop a block of it into smaller pieces, throw it into the food processor and let it do the work for you

mango ginger chutney

Sweet, sour, spicy...I can eat chutney by the spoonful. It is by far one of my favorite condiments. Chutney's roots are in South Asia, predominantly India, where it is served with heavier meat dishes and curries.

I eat mine spread onto turkey and bacon sandwiches or with crusty bread and blue cheese.


Mango Ginger Chutney

1/4 cup packed brown sugar
1/3 cup sultanas (golden raisins)
scant 1/3 cup vinegar
1 heaping Tbsp onion, chopped
1 tsp fresh ginger, grated
1/2 tsp chili powder
1 cup mango, peeled and chopped

In a saucepan, combine sugar, raisins, vinegar, onion, ginger and chili powder. Bring to a boil, and reduce heat to low. Simmer uncovered for 5-7 minutes. Stir in the mango and cook for another 2-3 minutes. Let cool. May be refrigerated for up to 4 weeks.

nooks and crannies

As a kid, I ate my weight in Wonder bread and butter. This is my grown-up version: english muffins with butter and marmalade. It is oh-so-good when toasted; the butter and marmalade melt into tiny glistening pools. Yum... On my recent trip to Madrid, I discovered Mallorca, the city's most popular gourmet deli chain. It is the go-to place for delicate canapes, quality Iberian hams and chorizo, confections, and fresh baked buttery pastries. There is even a small marketplace offering the Bonito line of tuna and fish items, Marcona almonds and nuts, jars of plump white asparagus, and honeys and jam. I bought some pear jam with vanilla bean. Wow. The balance of sweet and tart is spot on, with afragrant aftertaste of vanilla.Too bad the jar was so small. The consistency was slightly runny, like baby food, rather than thick like jam. No pectin, perhaps? Anyway, it was just right for spreading, and the perfect reminder of alfresco brunches in sunny Spain.

MALLORCA
Serrano 6
Madrid, Spain