Artichokes with Tarragon Mustard Dressing

Sometimes the simplest of recipes turn out to be the best. It is certainly the case with this one. Artichoke season is upon us and an abundance of this rather unfriendly prickly vegetable lines the supermarket aisles. Looks can be deceiving because underneath the thorny exterior lies a soft, buttery, and smooth inside which I was first introduced to thanks to our friend Martine.

One summer, while visiting Paris, we paid a visit to my mother's uncle who has been living there for quite sometime. Martine, my great uncle, and my family drove to a forest a little outside the city and went on a gorgeous ten mile hike. I remember stopping for a picnic and devouring what must have been an assortment of salads and sandwiches. I don't remember the specifics but what stuck with me, from almost two decades ago, were the delicious steamed artichokes Martine served up as an appetizer for dinner that night.

I was immediately hooked. I remember eagerly peeling off each leaf, dipping it into the delicious vinagrette, and dragging my teeth over it to get to the smooth buttery substance inside. It was absolutely delicious.

Twenty years later I found myself remembering that artichoke as I bought a few and took them home. I snipped off the prickly part of the leaves, added them to a pot with some herb infused water, and let it steam for almost an hour while I watched some TV. After the leaves were soft I made a delicious mustard tarragon dipping sauce and my husband and I greedily peeled off the leaves one by one until all that was left was the heart.

It makes for a great appetizer or snack and as we discovered, it really is addictive.

Ingredients for Artichokes

2 artichokes

2 tsp chopped tarragon

1 dried bay leaf

salt

Ingredients for Dipping Sauce

3 tsp chopped tarragon

1/2 tsp salt

1 tbsp whole grain dijon mustard

1/2 cup olive oil

1 tbsp white vinegar

Directions

Cut off the artichoke stem at the bottom and then pull of any dark leaves in that area. Cut off the top 1/2 inch of the artichoke with a knife and then snip off the sharp tips of the remaining leaves with a scissor.

Put two cups of water in a pot and add the bay leaf, tarragon, and salt. Bring the water to a boil and then place the artichokes inside with the bottom side down. Sprinkle the salt on top, lower the heat, and cover the pot. Let the artichokes steam for about an hour until the leaves are very soft and tender.

Mix all the ingredients for the dipping sauce together and serve on the side. Peel off the leaves from the artichoke, dip it in the sauce, and then drag your teeth over the inside to get to the smooth buttery substance.

Warm Goat Cheese and Avocado Salad

Avocados and goat cheese. With those two delicious ingredients its hard to go wrong. Most mornings I have a pretty intense workout and if I'm having a salad for lunch I try to make it somewhat filling. This salad really hits the spot. I love the taste of the warm cheese that oozes into my mouth as I take a bite into its bread crumb coated exterior. Have it with a smooth avocado and some crunchy leaves to top it off and your palate will thank you for the delicious blend of flavors and textures. I really recommend this recipe if you enjoy goat cheese and avocados. It looks impressive and it doesn't take much time to prepare.

Recipe for Goat Cheese and Avocado Salad

Serves 2 people

Ingredients

8 0z Goat Cheese

1 Egg

Bread crumbs

Lettuce

2 Avocadoes

Dressing

2 tbsp balsamic vinegar

4 tbsp olive oil

1 tsp dijon mustart

1/2 tsp salt

1/2 tsp pepper

Directions

Slice the cheese into six 1/2 inch pieces. Separate the egg white from the yolk. Dip the goat cheese one by one into the egg white and then into the bread crumbs. Make sure that they are completely coated. Put in the fridge for at least 15 mins.

Add a little olive oil to a pan and fry the goat cheese in medium heat. As soon as the crust is brown flip over and do the other side and then take out of the pan. It should take very little time. Make sure you don't leave it in too long otherwise the cheese will start to melt inside.

Add the goat cheese to some sliced avocados and lettuce and serve with the dressing above.

Urban Solace

Sometimes one has to venture out of ones comfort zone to experience comfort food. Seems a tad paradoxical but it was the case when we took the short drive from the glitzy shores of La Jolla to the artsy up and coming streets of North Park. I’m glad we did, otherwise we may never have stumbled across Urban Solace, a quaint restaurant with an unmistakable southern charm.

My husband, who has visited New Orleans, commented that the building, with its stained glass windows and beautiful courtyard, was reminiscent of the city’s French Quarter.

The food was as unpretentious as the neighborhood. After scouring the menu we ordered the cheese biscuits with orange honey butter for starters. The biscuits, with their flaky texture and rich cheesy flavor, paired beautifully with the slightly sweet orange honey butter. I loved them and I believe they are a house specialty.

For the entrée, we both settled on the House Burger. Burgers are usually not something to write home about but these ones are definitely worth a few letters. It was no coincidence that ninety percent of diners had ordered it. A huge chunky piece of meat, nestled between two egg buns, accompanied by a side of sweet potato fries was just out of this world. The beef, tender and juicy, had the smoky flavor of a home charcoal grill. The sweet potato fries were thin, slightly sweet, and perfectly fried.

I have sampled a wide range of burgers and this was definitely one of the best I’ve ever had. It even beats a restaurant at the posh Valencia hotel in San Diego. The burger there was excellent, beautifully decorated, and served up with a delicious sauce. Given the choice, I would still opt for the one at Urban Solace. It just goes to show that comfort food doesn’t have to be fancy. As Julia Childs so aptly put it, "It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire."

I’d choose a hamburger over a “hambourgaire” any day.

Banana Bread and Babies

Bananas. Chocolate. Cinnamon.

Banana Bread

Comforting thick slices.

Large mugs of steaming hot tea.

Those were my thoughts, in that exact order, when I came across a banana bread recipe. It has been years since I've had it but I do love banana bread. There's something wholesome and comforting about it. Take today for example. Its one of those unusually dreary days where I have no desire to leave the comfort of my couch. I have a hot cup of tea, a sappy romantic comedy, and some leftover banana bread which has turned out to be the perfect snack on this perfectly lazy day.

The leftover slices are from a loaf of banana bread I made for my sister-in-law. She just had the most adorable baby boy. I know every baby is supposedly adorable but this little guy is the most relaxed human being I've ever come across. I've poked, prodded, stroked, and cuddled him at least fifty times and he's not in the least bit bothered. He occasionally opens his eyes and peers at me curiously, then decides that I'm not all that interesting, and falls back to sleep.

During one of my poke-prod-cuddle sessions, the nurse came in with a tray of food for my sister-in-law. It actually looked decent for hospital food but anything thats served on a tray with plastic food covers can't help but look a little sad. I thought she might appreciate something homemade to munch on while she recovered. I came by the next day and all but a few slices were gone.

This is a great recipe. Its comforting. Its filling. Best of all (here's something I thought I would never be able to say), its delicious AND it contains no butter! There's no excuse to not try it.

Banana Bread with Cinnamon and Chocolate Recipe
From the Orangette food blog. (http://orangette.blogspot.com)

Ingredients
3 very ripe bananas (the size doesn’t much matter; medium to large works)
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Roasted Eggplant and Tomato Dip

My husband and his colleagues recently started a monthly movie night. The genre is horror, or more appropriately “horror-ble,” but I have to admit the films always provide a good laugh. Last week’s pick was a 1970s movie called “The Beast Must Die.” Yes, it is as brilliant as it sounds. Six people find themselves in a secluded mansion. One is a ravenous werewolf and the audience is asked to “follow in a monster’s footsteps, piece together the clues, and solve the mystery….” I spent most of the movie admiring the detective’s snazzy wardrobe. How I loved those shiny pleather jackets and star sequined tops. The movie was thoroughly entertaining, though not quite in the way it was intended to be!

The movie nights are generally a potluck so I thought I would try out a roasted eggplant and tomato dip with some chips on the side. I put a few tomatoes with a large eggplant in the oven and baked it for about 20 minutes to get a rich flavor. I then cut them into chunks and put them in the blender with some garlic paste, salt, pepper, and a few red pepper flakes. Everyone really enjoyed it so I thought it would be worth sharing. It’s a quick, easy, and healthy snack if you’re having a few friends over for a movie or game night. I’ve also tried it with pasta and it tastes great.

Roasted Eggplant and Tomato Dip Recipe

Serves 4-6 people

Ingredients

1 large eggplant (or 2 small ones)

3 tomatoes

Garlic paste (1 heaped tsp)

Salt

Pepper

Red pepper flakes (optional)

Directions

Preheat the oven to 400 degrees F. Cover a baking tray with foil and oil,

Cut the eggplant into 4 pieces. Put whole tomatoes and eggplant on a baking tray, drizzle with olive oil, and sprinkle with some salt and freshly ground pepper. Put in the oven and bake for 20 minutes.

After vegetables have roasted wait for them to cool slightly and then slice each tomato in half and put it in the blender along with the eggplant. Add 1 heaped tsp of garlic paste and then top with ½ tsp of salt and pepper (Add more salt later if needed). Add a few red pepper flakes but not too much if you want a bit of a kick. Pulse together in the blender until mixture has a smooth consistency. Allow to cool down in the fridge or to room temperature before serving.

Kale-licious

I’m not much of a vegetable person. When I go out to restaurants I’m far more likely to order a good steak with french fries than anything with leaves.

About a month ago I was having coffee with my friend Adeline complaining that the vegetables in the supermarkets, though beautiful in appearance, were much wanting in taste. Having grown up on a farm near Montpellier, she sympathized and suggested I sign up for the Community Supported Agriculture delivery system. She explained that farmers from the surrounding areas prepared boxes with a selection of fresh produce in season, and had them delivered to multiple locations in the city.

As Adeline takes her vegetables very seriously and enjoys cooking, I decided to go on her recommendation. I chose a farm called J.R. Organics and their boxes have become an absolute hit in our home. My husband loves vegetables and I can now truthfully say that I’m actually enjoying them. Because they’re fresh and organic they taste wonderful and my diet is far healthier than it was before. One of my new discoveries is a delicious leafy green called kale.

Never having even heard of kale, I was a little nervous to try it out. I searched online for a recipe and discovered a delicious one from a website called 101 cookbooks. The selling point for me was that it literally took five minutes to prepare. All I had to do was fry some white beans for a few minutes in olive oil, add the kale with a bit of garlic and salt, then top it with lemon juice before taking it out of the pan. Adding some parmesan cheese at the end definitely adds some extra flavor but I generally eat it without and I think it tastes wonderful. The creamy texture of the beans provides a great contrast to the crispiness of the kale. Its light, crunchy, delicious, and I just feel healthy eating it. Its become one of my favorite lunches.

Here’s the healthy kale recipe from 101 cookbooks. http://www.101cookbooks.com

Kale and Bean Recipe

Serves 2 people

Ingredients

½ bunch (170g) kale. Remove stems

2 tbsp olive oil

2-3 handfuls of cooked large white beans (cannellini, corona)

¼ tsp salt

1/3 cup walnuts (optional)

1 clove garlic (or 1 tsp garlic paste)

1 tbsp fresh lemon juice

¼ cup parmesan cheese (optional)

Directions

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes (I usually do it for 1 minute because I use canned beans). The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute (I recommend adding a little more olive oil at the same time), just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic (or garlic paste). Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

May Day Sandwiches

Ok technically it was May 2nd but May Day has a nice ring to it. I woke up at 7:45am on Sunday to the sound of my alarm clock going off. Waking up early is not unusual for me. I have this terrible disease called the not-being-able-to-sleep-in bug. I think its genetic because no matter how hard I've tried to fight it, I still haven't been able to rid myself of it. Sunday morning, feeling extremely lazy, I groggily poured myself a cup of tea and headed out to my 8:30 yoga class. The determined chirpy demeanor of my yoga instructor along with numerous downward dog poses and sun salutations soon woke me up. After yoga, I decided to stop at the nearby farmer's market to pick up some freshly baked ciabatta bread before heading home.

Since I was still feeling kind of yoga-ish from the morning workout (and had just picked up some fresh bread) I thought it might be fun to pack a picnic and head down to the meditation gardens in Encinatas. The Self Realization Fellowship Retreat and Hermitage was founded by an Indian Yogi who came to San Diego in the 1930s and gained quite a following.

Once we arrived, we headed straight to the stunning meditation gardens which were dotted with exotic flowers, plants, and trees . After following a series of ponds connected by small waterfalls, we find ourselves face to face with the glistening Pacific Ocean. There was nothing left to do but marvel at its beauty.

I unpacked our picnic of sandwiches and devoured them while absorbing the spectacular view. I love avocados and had a few at home so I made an avocado sauce to mix in with some leftover grilled chicken and topped it with roasted red peppers. They were perfect for that beautiful spring day. Here's the recipe for my "May Day Sandwiches." Highly recommended if you have a penchant for avocados!

May Day Sandwich Recipe

Makes 3 sandwiches

Ingredients for avocado sauce

1 avocado

1/4 cup non-fat sour cream

1/4 cup water

1 tbsp chopped onions

1/2 tsp ground cumin

2 tbsp of fresh lemon juice

salt

pepper

pinch of red pepper flakes

Other Ingredients

3 boneless chicken breasts

2 tbsp mayonnaise

salt

pepper

roasted red peppers

ciabatta (or any other) bread

Directions:

Use leftover roast or grilled chicken. If you are making it from scratch bake the chicken for 30-40 mins in the oven. Break it up into little pieces and add the mayonnaise, salt, and pepper, like you would for ordinary chicken sandwiches. Mix together well.

For the avocado sauce put the avocado, sour cream, water, cumin,lemon juice, onions. salt, pepper, and red pepper flakes in a blender and pulse until it has a smooth consistency. Add 1/2 the avocado mixture to the chicken and mix it in well.

Spread the remaining avocado mixture on the inside of the bread, add the avocado chicken mixture, and then top it with roasted red peppers.