P'cahns (Pecans) and the Season of Stone Fruits

It is time for stone fruits, even on this side of the pond. I was telling the handsome Spaniard today about how we would travel down to Georgia to load up on the peaches during the season, and we could pick our own or drive by on one of the many long stretches of highway sprinkled with individual peach peddlers. Now that is some serious fruit. The peaches we picked were as big as my fist, fuzzy wuzzy, bursting with that golden juice and succulent flesh, and their skin was patterned with the traditional southern sunset. I mean, with memories like those, how can I even try to avoid the mountains of delicious peaches, nectarines, apricots, and plums that are piling high in the fresh markets down the street? It's simple, I can't!.

I also have a coveted stash of pecans, courtesy of a birthday care package from a dear friend of mine. I couldn't wait on them any longer, so today I whipped up some candied and spiced pecans to put on this incredible salad I'm about to tell you about. To me, pecans are one of the main ingredients of fine southern cuisine, and are native to North America. I cannot think of Derby Pie, Thanksgiving stuffing, sweet potato souffle, or spiced nuts without pecans at center stage. Needless to say, pecans are one of my comfort foods, and at 30 euros a kilo ($40/ 2.2 lbs) they are a little beyond reach here in Spain, even though I heard they are growing them now in Málaga. So, busting them out, spicing them up, and eating them as simply as I could in a salad was my best effort to have the pecan sing it's beautiful melody to us.

All this talk of peaches and pecans brings me to today's summer super salad! I think that spiced pecans with their punch of flavor mixed with the sweetness and depth of a grilled peach is the perfect combination for a salad. I simply combined these ingredients with fresh spinach and a beautiful Spanish extra-virgin olive oil. So easy and so incredibly satisfying.

Grilled Peach and Spinach Salad with Superbly Spiced Pecans

Some healthy handfuls of fresh spinach, washed and torn into salad-size pieces
2 Just ripe peaches, cut away from the pit into slices
Extra-virgin olive oil
Sea salt

Pecans
1 Tbsp. Butter
1 tsp. Sugar
1 tsp. Chimayo chili powder (or other fragrant chili powder)
Pinch of Salt

It's pretty easy to make up the superbly spiced pecans. Place a small skillet on medium high heat and melt down the butter and sugar. When it gets nice and foamy (but not brown!), add in the chili powder and stir it all together, you'll immediately start smelling the chili--when that happens, add the pecans. Stir the pecans, making sure that they are all coated in the spicy syrup. Continue toasting the pecans in the syrup over medium heat until they are toasted through, but do not stop stirring (7-10 minutes). The more you let them sit on the pan, the more likely they are to burn, and that would be a tragedy. Sprinkle that pinch of salt over the pecans and stir them well. Turn off the heat and spread out the nuts evenly on a plate to cool down (meanwhile you can make up the peaches). The syrup will make the nuts candied, so separating them makes sure that you don't end up with one disc of pecan bark, rather separate candied pieces of joy.

For the peaches, make sure they are washed and clean because we'll be eating them skin-on. Cut slices of the peach away from the pit and put them directly on the grill. I use a stovetop grill on high heat. Oh, the caramelization! It is gorgeous. They will stick a bit due to the precious golden sugar, so if you don't have a non-stick, remember to prepare your cooking surface with a wipe of olive oil. Grill for a few minutes each side, depending on how grillified you want them, I doubt you could overdo it. When they are finished, let them rest for a few minutes on a seperate plate.

At this point, you can rinse and prepare the bed of spinach, which will be the base of the salad. Then you distribute your peaches evenly among however many plates you are serving. The color contrast between the vibrant green of the spinach and the golden peaches dripping in their grilled syrup, that alone is a reason to get excited about lunch. Then you add those spicy, sweet, crunchy pecans and you have a meal that will make anybody's day a happy day!

Finish off that phenomenal presenation with a drizzle of Spanish gold (olive oil), and a wisp of finishing salt. Now you can rest assured that you will be eating a delicious meal abundant with the fruits of the season!

I hope you enjoy it as much as we did!

Listening to Kyle Meredith on WFPK Radio Louisville

Rivals

I woke up this morning to a surprisingly cloudy day. It hasn't rained since I arrived a month ago, but today we experienced a wonderful Mediterranean thunderstorm. They are nothing like we get in Louisville (to be honest, I kind of miss the prospect of a natural disaster every now and then, followed by the survival response of a city with its electric lines above ground and its flood walls seemingly below ground). In comparison, these thunderstorms are sweet little reminders that the sky can make a rumbling sound, and rain can fall in droplets larger than that of a sunshower. Quaint to a girl from the Ohio Valley!

Today also happens to be the final for the EuroCup 2012, where Spain plays Italy. This rivalry is akin to UK vs. UofL or St. X vs. Trinity in our city, so you can imagine the tension. The streets are empty and the bars are full. Everywhere you do see people they are decked out in red and gold, the national colors, and even baby strollers have Spanish flags perched on the handles. Consequently, the Italians are having house parties.

I figured I would take this time to introduce some summer treats that can be prepared quickly, or even ahead of time, for a summer get-together. I try to avoid standing next to the stove too long, or shoveling hot, tasty morsels into my mouth during these scorching months...and I can only imagine the same for my city across the sea, which is suffering 100+ degree (Fahrenheit) temperatures!

So, here's what's on the menu:
Eggplant spread/dip

Summer pasta with a fresh tomato sauce

Grilled cheese with pimentón


Eggplant spread (makes about a cup)
2 medium-sized eggplants
1/2 medium onion
3-4 cloves garlic (you can never have too much garlic)
Juice from half a lemon
Thyme
Fresh parsley
Sea salt

Wash, peel, and chop the eggplant into small cubes. Mince the garlic, and finely chop the onion as well. This will help everything cook evenly, quickly, and make for an easy pass in the blender. Heat a few tablespoons of olive oil in a large pan over high heat. When the oil is hot, add the onion and get it cooking, they should be dancing around in that hot pan. Adding the onion first allows the olive oil to take on the flavor of the onion, which will help build your flavor layers. Do not brown the onions, but when they are soft, add the eggplant and lower the heat a bit, you don't want anything to burn. Mix up the eggplant and onion, make sure that everything is cooking evenly, and when things get moving, put a lid on it--this will help the eggplant get softer and will help us reach the smooshy stage that we need before we add the garlic.

Chopped onion and eggplant over medium-high heat.

When the eggplant and onion have softened, add the garlic. Garlic is actually quite delicate and burns easily, so the best flavor comes when you add it at the end. Throw in the garlic, thyme, sea salt, and the lemon juice. Cook that until you smell the fragrance of the garlic and thyme over medium heat. Your mouth should be watering at this point, that's when you know it's ready to throw in the blender. I use an immersion blender (invented in Spain, they're very proud of it...and for good reason!). I put the pan mixture, a few more tablespoons of olive oil, and the fresh chopped parsley in the blender container and I whizzed that until smooth. Your eggplant spread is finished! Now toast up some baguette or find some pappadums.

I cooked up some pappadums, which are a type of indian flatbread that you fry until it is crunchy and bubbly and then you eat it with rice, tandoori, curry, or of course eggplant spread! I fell in love with pappadums for the first time at Shalimar restaurant out on Hurstborne Pkwy. where they come as the first course-- their answer to chips and salsa. I think you're supposed to eat them with the meal, but they are gone before we even order off of the menu. If you're ever in the neighborhood, the Indian supermarket nextdoor to Shalimar is really great as well. Load up on those spicy Indian snacks, mmmmm!

Now let's make a...

Summer pasta with fresh tomato sauce!
Juice from half a lemon
1/4 onion, grated
2 ripe tomatoes, grated
1 finely chopped green pepper
Oregano
Sea salt
Black pepper

To start this off, you need to grate the onion and combine it with the lemon juice in a separate bowl. The acid from the lemon neutralizes the sting of the raw onion, which would kill the sweetness of the tomato. We're not making a pico de gallo here, so we need to mute the onion a bit. Let that sit aside, covered with the lemon half if you want.

Grate the tomatoes now, this will give you a fresh tomato sauce (also a great way to prepare traditional tomato sauce without all the chunks). Drizzle olive oil and salt to your taste. Add that beautiful chopped pepper to add another layer of flavor. Finally, add the sweet onion and lemon juice. Mix all together and add the oregano, black pepper, and if you need more salt you can do so here.

You should have some pasta at the ready. Boil it in salted water for some more flavor. You don't have to add olive oil because we don't really have low-quality pastas like that on the market anymore, even store brands can hold their own against sticking. I like the tri-colored vegetable pasta because of its color and also really great flavor, also I used fusilli because the ridges can catch and hold the sauce. Cook it up and let it cool, or let it sit in a cold water bath to cool down. I didn't have a problem with sticking using this method.

Serve it up with a nice, crunchy bread, and if you have some eggplant spread that survived appetizers, that is also a great accompaniment.

In honor of the game today, on to the grilled cheese. These little nibblies are great for game day because they are cheezy, crunchy, and best of all, it is finger food!

Grilled cheese with Pimentón
Baguette, or rustic bread with a soft inside
Swiss cheese, or your favorite melting cheese
Butter
Pimentón (smoked paprika)

Heat up that grill, or if you don't have one, a skillet would work too.
Slice the bread into uniform pieces, or as close as you can make that happen. You know what, if you go to Breadworks on Bardstown Road (or any of their locations), they will cut the loaf for you. I believe any good bakery would do that. Melt some butter and brush it on the side of the bread that will be touching the pan. Slice some cheese and place that in between the bread. I feel like I'm a little insulting explaining this, but grill on both sides until it is ready and plate it up. Sprinkle the pimentón over the little sandwiches.

Alternatively, you could mix up the pimentón with the butter and smear that on the bread before you grill it. Nom nom.

Enjoy! and, for the fans... ¡Viva España!

Listening to Jazz Insights with Danny O'Brien on WFPK Radio Louisville

The New Apartment and Memories of "Tres-T"

As of about three weeks ago, this new apartment in Barcelona became my home. Of course, the first week we had to make the obligatory trip to IKEA, which went as follows: write a list, don't forget the list at home, take out the list when you arrive at IKEA as a sincere gesture to follow it, proceed to ignore the list and buy only things that you previously didn't think you needed.

We ended up with a glass pitcher that just fits in the baby-fridge, and only at a certain angle; an awesome stovetop grill...my favorite under 10 euro purchase; a knife that actually cuts everything well, including fingers; various tupperware containers, which the Spanish call "Tuppers" and only with the most traditional pronunciation; and finally a fantastic cheese grater that collects the cheese in a resealable container...the convienience is beyond what I thought of as IKEA innovation.

Living without an oven really showed me how limited I was in cooking techniques outside of my three pillars: basic southern-fried, sautéed, and roasted in the oven. Of course I know how to steam, and boiling is fine for potatoes and rice, but really, besides making delicious sauces and frying, what will happen to my sanity without the miracle that is the oven? I honestly thought it was the most basic of necessities, like a toaster, or refrigerator. However, as with many many other things that you must adjust to while living abroad (primarily bureaucratic nusances), the absence of an oven and a full-sized anything have been made my challenge.

It just so turns out that I had a pretty decent preparation for this year (or more) to come, and that was called Tres-T. The Three Ts stood for Throw Together Thursdays, an event that happened every week, when we would gather the rest of the food we had stored in the fridge or pantry and try to make something delicious out of it. Because of a decent success rate, a series of wonderful evenings with my dear friend, Elizabeth, was born. We combed our cabinets for edible goods, making sure that we were well fed before our weekends out of town, exploring some other part of Spain. I love cooking without a plan, and I see it as an adventure to try to transform whatever I have into a sauce, a main course, a salad, a soup, a dessert, you get the gist.

In Memoriam of Tres-T, an event that unfortunately had to come to an end due to the end of our academic year teaching, and the subsequent moving to other sides of the world (the Mediterranean Coast and the US East Coast respectively), I threw together some rather tasty grillables right in my stovetop grill pan. I'll throw in some pictures and my first attempt at writing a recipe.

Disclaimer: as a natural cook and not baker, my attention to measuring is very small, if existent. I will do my best though to make some instructions that are meant to be read as if I was there in the kitchen with you. First the ingredients, then follows the prose.

Healthy Grillables and Couscous (Homage to Tres_T)
One awesomely large zucchini, or a few smaller ones
One bell pepper
Sea Salt
Chimayo Chili Pepper (the secret to my success)*
Extra-virgin Olive Oil (Spanish variety if you can find it)
Couscous
Raw carrots
Parsley

Okay, so to start, make sure that you wash everything well--if you don't wash your veggies before eating them, shame on you...next time you're riding on the freeway and you see a Kroger truck, or even your local farm truck, think of what's inside and how dirty the Gene Snyder's air really is. Now you'll wash away.

Heat up that stovetop grill on high heat, without oil. Then you take a sharp knife and cut the zucchini at a diagonal, about 1/2 to 3/4 inch thick to give it a good cooking surface. To check the temp of the grill, sprinkle some water on it and listen for a quick sizzle. You're all set to evenly distribute the zucchini and listen, smell, and watch them grill. I turned them with a fork, but tongs (my next investment) would be the wiser choice. As they are flipped, judged by their grill marks, and moved to a plate to rest, make up your seasoning. A mixture of chili powder and salt. Because you bought an awesomely large zucchini, you'll have to grill in batches, so season in between batches. Take a pinch in your fingers, hold it up high over the plate, and sprinkle--José Andrés taught me that if you hold the seasonings up high, you get a more evenly distributed season...so you don't end up with one bland veggie and one that has so much chili powder on it that you lose salivary gland control.

Now that your seasoned zucchini are resting, you can rock out on the bell peppers. I used red bell peppers, you can go stoplight -red, yellow, green- if you're feeling it, or if they are on sale. I know, at least in the States, that bell peppers can get really pricey especially in the off season (that should tell you to eat seasonally). Cut that baby horizontally, so that you end up with bell pepper rings. Discard the white membrane and seeds, as well as the stem--I've been told that they don't really help out the digestive system...nor do they add flavor. Grill those rings on both sides, also without oil. They will grill up nicely.

Place the bell pepper rings on top of the already grilled zucchini and drizzle a little olive oil and a sprinkle of sea salt before setting it on the table in all it's indoor grilled glory.

Now prepare the couscous. This delightful grain is so embarassingly easy, if you haven't tried it, you'll give me an extra big hug the next time we meet. Measure out a cup of water, bring it to a boil, measure out a cup of couscous, and add it to the boiling water. Decrease the heat to low, and it should be ready in about 2 minutes with a lid on, no kidding. Open that up, fluff it a bit and add chopped raw carrot, parsley, and salt to taste. I like the texture of the raw carrot, as well as its sweetness, so I serve it right away. If you popped it in the water right when you added the couscous, you would get a softer carrot. Do whatever makes you feel good.

To serve, make a bed of the fluffy couscous (a drizzle of olive oil helps here too) and top with the grillables. To garnish, you can zest a bit of lemon on top and sprinkle some extra parsley over everything.
Enjoy, my friends!
* Chimayo chili powder is from the chimayo chili, a native of New Mexico. It should be easy enough to find in a specialty supermarket, and of course online, the perpetual marketplace. It has a sweet, deep, and spicy flavor, which to me is just complex enough to lend itself to many uses in the kitchen.

Listening to Duke Meyers on WFPK streaming live

In the beginning...

Finally the chance to channel all of this creative energy has come to light. I should have been blogging this adventure all along.

Let me give you a little background...

My home is wherever I lay my head, but I am proudly from Louisville, Kentucky in the good ol' US of A. I have a healthy appetite not only for life and traveling, but for rich, delicious, and fresh food. I love the local food scene in Louisville, and I was a member of the Grasshopper Distribution farm cooperative--one of the greatest choices of my life. I moved to Spain last year, chasing love, and teaching little kids how to speak native English. I successfully caught my love, with whom I live now in Barcelona...however, I can't yet tell how successful I was with the little kids.

This year will be full of studying a Master's program in Arts and Cultural Management, tutoring the English-curious, and cooking up delicious sustenance to propel us through the ups and the downs.

Let's see where it will take us!