Watermelon Flavored Water

I am fascinated by flavored waters. Typically, I use lemons to flavor water. On occasion I use limes or oranges. I have even been know to use cucumbers (inspired by my favorite spas). But I never thought about flavoring water in a way other than by throwing slices of fruit in there. This method has you pureeing watermelon and adding to the water. It seems like the same process for lemonade, but by using watermelon the result is more refreshing (and unique).

Refreshing Watermelon Delight Refresco de Sandia (Makes 1 gallon) 2 pounds watermelon 3 1/2 quarts water 2 cups sugar Remove the seeds from the watermelon, slice the flesh from the rind, and cut it into chunks. Transfer to a blender, in batches if necessary, and blend for a few seconds; there should still be some small chunks of watermelon. Combine the water and sugar in a large pitches, stirring to dissolve the sugar. Stir in the watermelon puree, blending thoroughly. Refrigerate until chilled before serving. Variation: You can substitute cantaloupe for the watermelon.

The pitcher that I planned to use could not hold a gallon of liquid. I ended up modifying the recipe by using 10 cups of water, 1 pound of watermelon pulp, and 1/3 cup sugar/splenda.

Poached Eggs with Baked Feta and Olives

I think feta cheese and kalamata olives is one of the best flavor combinations that exists. I was intrigued by baking the feta and also the use of egg. I can tell you that the egg added a richness to the texture but also cut the richness of the strong flavors. A perfect combination!

The recipe calls for focaccia but I just used some crusty artisan bread and it was perfect. Also, I had to go out and buy a gratin for this recipe. But it was just an excuse to get some more kitchen goodies.

Poached Eggs with Baked Feta and Olives 6 servings Six 3-inch squares of rosemary focaccia, halved horizontally 2 tablespoons extra-virgin olive oil, plus more for brushing 10 ounces feta cheese, cut into 6 slabs Aleppo pepper or ancho chile powder, for sprinkling 6 large eggs Salt 18 pitted kalamata olives 1 tablespoon chopped sage

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted. Put a slap of feta into each of 6 individual gratin dishes. Drizzle each slap with 1 teaspoon of the oil. sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.

Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yuolks are sill runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with focaccia.

Peruvian-Style Fried Rice

Jaden of Steamy Kitchen recently posted Meat Fried Rice - Four Ways which really got me thinking about how versatile fried rice can be. When I saw this recipe for Peruvian-Style Fried Rice in the May, 2008 issue of Every Day with Rachael Ray Magazine I knew I wanted to give it a try. Anything with shrimp and chorizo sounds good to me. This recipe takes a traditional Chinese dish and gives it a Latin spin.

One warning I have for you if you make this recipe is that a large skillet is simply not large enough. I used a large skillet and it was filled up with the onion, shrimp and chorizo. There was no room for the rice! I ended up using a large dutch oven and that worked out really well.

This recipe yields a HUGE quantity - I have enough for about 6 meals for myself here. The nice thing is that it reheats really well. But one can only eat so much of the same thing! The doggies are loving the fact that I have so much left over because they get it (it's not spicy, just a bit rich, but so far so good).

Peruvian-Style Fried Rice Serves 6 Cooking spray 2 large eggs, beaten 3 Tbsp. toasted sesame oil 1 lb. medium shrimp, peeled and deveined 2 cups chopped chorizo (about 8 oz.) 1 onion, cut into 1/2-inch pieces 4 cups cooked white rice, cooled 1/4 cup soy sauce 2 Tbsp. sherry Chopped cilantro, for garnish

Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute. Remove the skillet from the heat, flip the eggs and cook for 1 minute more. Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and the remaining egg. Roll up each egg "tortilla" and slice crosswise into 1/4-inch-thick strips.

In a large skillet, heat the sesame oil over high heat. Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1 to 2 minutes. Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and top with cilantro.

Tomato-Pepper Stew with Poached Eggs and Harissa

This recipe was featured in a "Travel Israel" section of the May, 2008 issue of Food & Wine magazine. Tomato-Pepper Stew with Poached Eggs and Harissa intrigued my by all the ingredients in the title alone! Anything with tomatoes is okay in my book. Also, while I sometimes enjoy poached eggs when dining out, I have never made them before. Poaching them in a tomato-pepper sauce just sounds amazing, doesn't it?

I was first exposed to harissa (a Tunisian red-chile-pepper paste) last year when I made Harissa-Roasted Turkey Breast from Marcus Samuelsson's The Soul of a New Cuisine. That book focuses on African food so I found it interesting that this recipe highlighting food from Israel used the same unique ingredient. Lucky for me I can now find a jar of harissa at my local Whole Foods and I do not need to make it from scratch like I did last time.

I am really happy that I tried this one out! It is super flavorful and actually quite easy to make. The harissa makes it pretty spicy so if heat is not your thing then you might want to cut it in half. I noticed that if you got a bit of egg with the tomato mixture the creaminess of the egg balances the heat. I ate this with naan and when I took a bite of that it absorbed the rest of the heat. So it's not that bad if you balance it well, but it can catch you off guard if you just take a big mouthful of tomatoes!

This is a recipe that I made for dinner but I ended up with a bunch left over and found out it works really well for breakfast too. As suggested in the recipe, I saved have of the tomato mixture for use on another day and only poached three of the eggs. Considering that you can eat this for any mean and is uses 6 eggs, this is one recipe that can stretch far.

Tomato-Pepper Stew with Poached Eggs and Harissa 6 servings 1/4 cup extra-virgin olive oil 1 large onion, cut into 1/2-inch dice 1 green bell pepper, cut into 1/2-inch dice Salt 1 tsp. sweet smoked paprika 1 tsp. ground coriander 1 Tbsp. harissa 1 Tbsp. tomato paste One 28-once can diced tomatoes 1/4 cup chopped parsley 1/4 cup chopped cilantro 6 large eggs Pitas or crusty bread, for serving

In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes, Stir in the parsley and cilantro and season with salt.

Raise the heat to moderate. One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.

Make ahead: The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat before proceeding.

Cooking Class: Monet's Table

I recently discovered that the Alliance Française de Chicago offers French cooking classes. The first class I signed up for, "Being A Chef: Monet's Table", featured recipes from the cooking journals of Claude Monet which are published in Monet's Table. It wasn't clear if Monet created these recipes himself or if he just wrote down his friends recipes, but they were all in his journal.

During the class we discussed foods that commonly found in Giverny in the late 1800s and common preparation techniques. There were no immersion blenders for food processor back then!

Herb Soup
This recipe is really unique because you basically took a salad and wilted it in butter and then pureed it all together. The main herb used in sorrel which I was unfamiliar with, but after tasting this amazing soup I am on the lookout for a sorrel plant so I can grow my own.

Baked Wild Mushrooms
The simplicity of French cooking was demonstrated with this recipe. Calling for morels, cepe and crimini mushrooms, we were had to improvise on this one. We used dried morels and omitted the cepe entirely. But just baking the mushrooms with a little oil, garlic and parsley was more flavorful than you can imagine. Served with some crusty bread and it was a little meal all by itself.

Braised Sole in White Wine Sauce
The "main course" for which we substituted turbot for the sole. While it came out well, this was the most confusing recipe of all. We braised the fish I learned that you can cut parchment paper the exact size of the pan and use that instead of a lid. This way the "cover" is right on top of the food and all the flavors meld together much better.

Chocolate Gateau
An ALMOST flourless chocolate cake. It rises like a souffle and a little bit of batter made from only 5 ingredients makes an wonderful rich dessert.

Izze

Have you guys had an Izze yet? It's a sparkling fruit juice that I am seeing all over the place. I wanted to try it because I like juice and it has a cool bottle design. That was my theory anyways. Finally today I grabbed one while picking up a sandwich for lunch. Personally, I didn't like it. I thought it tasted like a wine cooler from the 80's. Has anyone else tried it? Are any of these new designer fruit drinks out there any good?

Grilled Chicken Thighs

Have you ever grilled oranges? Putting fruit on the grill is a great idea. They were featured as a garnish in photo accompanying the recipe for Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce. Just cut in half, brush a little oil on them and throw them on the grill. They add a lot of drama and color to the dish you serve them with and they actually taste good too.

The page for this recipe Bobby Flay's Grill It! is covered in grease spots. That must mean I had a lot of fun preparing it, right? I like almost all recipes using chicken thighs so I definitely wanted to try grilling them.

Most people may just throw their chicken on the grill or use a store bought marinade, but it is well work preparing this sauce to go with the chicken. My family members were gobbling it up like it was candy! I served this with some Rice-A-Roni and Marinated Grilled Portobello Mushrooms.

Grilled Chicken Thighs with Green Olive and Sherry Vinegar-Orange Sauce Serves 4 4 Tbsp. olive oil 2 shallots, coarsely chopped 1 clove garlic, coarsely chopped Grated zest of 1 orange 2 cups orange juice (not from concentrate) 3 Tbsp. aged sherry vinegar 1 cup low-sodium chicken broth 2 fresh rosemary sprigs, plus extra for garnish 3 Tbsp. honey Kosher salt and freshly ground black pepper 4 (8-ounce) bone-in chicken thighs 1/2 cup picholine olives, pitted

Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the shallots and cook until soft and lightly golden brown, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the orange zest and juice and the vinegar and bring to a boil. Cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the broth and rosemary and simmer until reduced by half and slightly thickened, 8 to 10 minutes.

Strain the sauce into a bowl, stir in the honey, and season with salt and pepper. The sauce can be made 1 day in advance, covered, and refrigerated. Reheat before using.

Heat your grill to medium.

Brush the chicken on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Place the chicken on the grill, skin side down, and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the thighs over, close the cover of the gill, and continue cooking until just cooked through, 6 to 7 minutes longer.

Remove the thighs to a platter and drizzle with some of the sauce. Tent loosely with foil and let rest for 5 minutes. Scatter the olives around the platter and garnish with rosemary sprigs. Serve additional sauce on the side.

Marinated Grilled Portobello Mushrooms

A simple and easy way to prepare portobello mushrooms! And the interesting part is that you "marinade" them AFTER you grill them. The picture does not due these mushrooms any justice, but I had some technical problems this evening.

I have been finding lots of wonderful recipes like this one in Bobby Flay's Grill It! This one in particular is simple and crowd pleasing (to those who like mushrooms). I can see this becoming a standard side dish which I will prepare quite often while grilling this summer.

Marinated Grilled Portobello Mushrooms Serves 4 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 2 cloves garlic, finely chopped Pinch of red chile flakes 1 Tbsp. finely chopped fresh thyme leaves 2 Tbsp. finely chopped fresh flat-leaf parsley leaves 1/2 cup olive oil Kosher salt Freshly ground black pepper 8 medium portobello mushrooms, stems removed 1/4 cup canola oil

Heat your gill to medium.

Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can b e made 4 hours in advance and refrigerated.

Brush both sides of the mushrooms with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the mushrooms from the grill and cut inti 1/2-inch-thick slices. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.

Grilled Salmon with Cellophane Noodles

My first attempt and cooking fish on the grill didn't turn out so well. The recipe is great and the fish ended up tasting very flavorful, but I didn't realize how flaky the fish would become and it fell apart on the grill. Note to self: do not put fish directly on the grates, use something in between which will be easier to pick up the fish from.

Besides the fact that my fish came off the grill in large chunks, this dinner is great for a weeknight. You get all the flavor and presentation as if you have been preparing a complicated meal, but it all comes together in less than a half an hour.

The noodles on their own are pretty boring. But they add a wonderful texture and it changes up the honey-soy salmon that you may have tasted before.

Honey-Soy Lacquered Salmon with Cilantro Noodles Serves 4 3 packages (2 ounces each) bean thread noodles 4 center-cut salmon fillets (about 6 ounces each), skin on and scaled, pin bones removed Extra-virgin olive oil Kosher or sea salt 1/2 teaspoon freshly ground pepper, plus more for sprinkling 5 tablespoons soy sauce 3 tablespoons honey 3 tablespoons Asian sesame oil 2 teaspoons fresh lemon juice 1/2 cup packed fresh cilantro leaves, coarsely chopped 2 tablespoons black sesame seeds

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

In a large bowl, soak the noodles in hot water to cover until softened, about 20 minutes.

Generously brush the salmon fillets on both sides with olive oil and sprinkle lightly with salt and pepper. To make the glaze, in a small bowl, combine 1 tablespoon of the soy sauce, 2 tablespoons of the honey, and 1/2 teaspoon pepper and mix thoroughly. Set aside.

To make the dressing, in a small bowl, combine the remaining 4 tablespoons soy sauce and 1 tablespoon honey, the sesame oil, and the lemon juice mixing well.

Drain the noodles will in a colander, shaking the colander a few times to make sure all the water is removed. pat the noodles dry with paper towels. Toss the noodles with the dressing, cilantro, and sesame seeds. Set aside.

Oil the grill grate. Use tongs to arrange the salmon fillets, flesh side down, directly over the medium-hot fire. Grill the salmon until grill marks are etched across the fillets, about 3 minutes. Turn the fillets, skin side down, and brush the salmon flesh generously with the glaze. cover the grill and continue grilling the salmon until it is almost opaque throughout but still very moist when tested with a knife, or an instant-read thermometer inserted in the center registers 125 to 130 degrees, 3 to 4 minutes longer.

Divide the noodles among dinner plates. Using a wide spatula, place a salmon fillet in the center of each plate, on top of the noodles. Serve immediately.

Cooking Class: Four Regional Cuisines of Thailand

This summer I have singed up for a six-part series on Thai cooking held at Kendall College. The classes will be held once a month for six months. The first class was called "Four Regional Cuisines of Thailand".

Discover the secrets of Executive Chef/Owner Arun Sampanthavivat of Arun’s Thai Restaurant in Chicago. Chef Arun invites you and friends to this one-of-a-kind series of Spice Up’s Adventures in Thai Cooking classes that will be chock full of useful tips and techniques. Starting Tuesday, June 17th Chef Arun will teach a three hour course of his six part installment that covers one subject in depth each month expanding from Four Regional Tastes of Thailand to the Art of Thai Menu Design. With Chef Arun’s step-by-step instructions, hands on guidance and easy recipes, he is sure to have you whipping up dazzling dishes in no time. After just a few classes, your family and friends will be convinced that you've studied at Kendall College. Space is limited be sure to register today

Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet, with the occasional addition of bitter. Four Regional Tastes of Thailand will be a survey of Thai culinary culture, aiming to take you to explore the exotic tastes of the exotic land of Thailand. Four regional cooking of the classical Thai tastes will be offered; the diversity of flavors, textures, and forms of the Thai cookery tradition.

This class delivered everything I was expecting it to. We started off the class in an auditorium and Chef Arun gave a very informative overview of the different cuisines of Thailand. After about a half an hour we went down into the kitchens and got to work. We prepared four dishes, one from each region of Thailand.

The Central Plains: Mee Kati (Coconut Noodles)
These were rice vermicelli noodles that we died pink! It is the traditional way to serve them and makes for a very elegant presentation. It seems simple, but I think that is the most unique lesson I took away from the class. While soaking the noodles in water, just add some red food coloring.

The North: Nam Prik Ong (Pork Chili Dip)
This one blew me away. I'm not sure what I expected based on the name, but was it ended up being was like a ground meat chili. But very fine and flavorful. It is served with vegetables which was a really unique compliment to the greasy, spicy meat.

The South: Khanom Chine Nam ya (Rice Noodles with Fish Curried Sauce)
Fish curried sauce may seem gross, but I assure you it is simply amazing. The recipe calls for a strip bass and you end up smashing the cooked fish in a mortar and pestle and them mix it in with a curry paste. I never thought I'd be mashing up a fish to use in a recipe!

The Northeast: Kai Yang (Thai Grilled Chicken) and Som Tum (Spicy Green Papaya Salad)
Absolutely AMAZING chicken! There were all sorts of amazing real Thai dishes and I couldn't get over how flavorful these chicken legs were. This is definitely something I"ll be making on the grill this summer. However, I doubt I'll be making the papaya salad because even though it was really great, you had to SHRED an entire papaya! I simply do not have the patience for that. I might give it a go with my mandolin though...