Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

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All Photos © Christine Elise McCarthy 2012

I love pizzas with cold salads on top of them.  Typically – I use arugula (my all-time favorite green) but kale is so bizarrely popular right now – I thought I’d try a kale modification to satisfy those superfood fans out there.

Stolen from the internet:

Are you a fan of kale?

Kale is considered a “superfood” because it’s so nutritionally dense. This dark leafy green is packed full of fiber and vitamins. In fact, just one little cup of cooked kale contains:

  • 2.5 grams of protein
  • 354 percent of your RDA for vitamin A (beta-carotene)
  • 89 percent of your RDA for vitamin C
  • 1328 percent of your RDA for vitamin K
  • 27 percent of your RDA for manganese

Its high beta-carotene content means it helps protect your body from cancer and heart disease and the vitamin K helps keep your blood healthy and may even contribute to good bone health. Manganese also contributes to bone health.

So there!  Have a crazy, decadent pizza & top it with some kale & the next thing you know – you can kick Popeye’s ass & have a nice fiber induced BM.  It’s a win-win.

Another thing about kale – is it is cheap.  A head of kale (which was twice (or more) what I needed for this recipe) cost me .69 cents.  Truffle oil, on the other hand, very costly.

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This little canister, about the size of a Redbull, cost $15 (I think) at Whole Foods but a VERY little goes a very long way.  The only problem is – it will go rancid relatively quickly (a few months maybe) – so once you open it – start getting creative about ways you can use it.

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Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

Pre-heat your oven to 450.

INGREDIENTS

Pizza Dough (about 1/3 of that prepared dough – or other dough of your choice)

1/2 cup (or less) tomato sauce of your choice (I use a spicy jarred variety)

Fontina cheese to taste

Grated Parmesan to taste

1/2 pound mushrooms – sliced

2 scallions – sliced – white & green parts

6 cloves garlic 9or to taste)

White Truffle oil – to taste – but likely not more than a tablespoon.

1 Head kale

juice of one lemon

olive oil

Parsley – chopped as garnish

Salt & pepper to taste

DIRECTIONS

Pre-heat your oven to 450.  Ideally – your oven should have been at 450 for at least 30 minutes before you put the pizza in.  I let mine heat up half the day.  It gets you a nice, crispy crust.

Remove the ribs from your kale.

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Chop it to fairly small, bite-sized pieces.  Rinse & dry (in a salad spinner – if you have one).

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Squeeze your lemon (this one is from my back yard),

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measure the juice you get.  Put it in a shakable container.  I like to use recycled glass VOSS water bottles.

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Add about twice as much olive oil as your quantity of lemon juice, some salt & pepper & shake.  Taste it & add more olive oil if it is still too lemony.  I like it lemony.  I started with equal parts lemon juice to olive oil – but felt that was too lemony for general consumption.  This is a great all around dressing – so – feel free to adjust the ratio for your own palette.  Set your dressing aside.

Saute the sliced mushrooms in olive oil with the garlic (I left my garlic whole – but you can chop or mince yours) and the sliced scallions.  Saute them over high heat until they begin to brown.  Set aside.

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Roll out the pizza dough & put it on your greased pizza cooking thing.  Add a THIN layer of tomato sauce.

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Add whatever quantity of Fontina & Parmesan you desire then top with the sauteed mushrooms.  Put this bad boy in the oven for 10-20 minutes.  The timing will depend on the actual temperature of your oven & how deeply you stacked ingredients on the pizza – but you can eyeball it for when it is done to your liking.  I like to leave it in a minute or two longer than when I think it might be done…to get a crispy crust.

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While the pizza cooks, toss the kale with a little of your dressing & some grated Parmesan.  DO NOT OVER DRESS the salad.  Go light – check it – and add more if you need to.

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When the pizza is done – drizzle the white truffle oil SPARINGLY over the pizza & then top it with some chopped parsley (a nice FLAVOR & good color – not just a BS garnish) and the salad.  Top it all with some fresh ground pepper & maybe some more grated Parmesan & serve!

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Culina Restaurant at the Four Seasons in Beverly Hills

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All Photos © Christine Elise McCarthy 2012

Lemme just start off by saying, I am not a fan of Beverly Hills.  In fact, going west of La Brea freaks me out & I scuttle back to the east side as quickly as I can on the rare occasions I am forced to cross the great divide.  But, the other day, my good friend, Thomas Kelly (best selling author – see here & successful television writer & producer of Blue Bloods – see here), happened to be in town & was staying at the Four Seasons.  In Beverly Hills.  He offered to buy me dinner at the modern Italian restaurant there if I dared come that far west.  Pissing & moaning, I agreed.  Ungrateful wench that I am.

The restaurant is huge & has an enormous bar area & a lovely outdoor area – pictured above.  That night, Some Like It Hot was screening silently behind the fountain.

The menu is pretty interesting & reflects very few of your average Italian selections.

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The most fascinating thing to me on the menu is a thing called CRUDO – or Italian sashimi.  We tried two.  The Tonno – for $12

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and the Kampachi – also $12.

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Tom preferred the former – myself the latter.  While we discussed this – I noticed a man – my stalker – in the dining room.  I couldn’t believe it.  Every time I had a nice meal on the west side – this fucker was there.  How did he know I’d be there?  It was getting problematic.  You may have heard of him.  His name?  Larry Flynt.  Yes.  Larry Flynt is stalking me.

It all began at the Beverly Hills hotel.  I was there celebrating my friend’s birthday.  Minding my own business.  Then Larry rolled in.  Took a place at the table next to ours – so close I could almost touch him.  I tried to pretend I wasn’t sneaking peeks at him every few minutes but, I must confess, I was a tad starstruck!  I admire this king of porn for his left-wing, political activism and I determined that I had to do something I had never done: approach the man & tell him I admire him.  My friends all forbid me to bother him but as I consumed overpriced wine – I became infected with an overconfidence that was, in fact, ill-advised.  As we sauntered through the dining room post-meal, I let my friends get ahead.  I was gonna do this thing!  My heart was in my throat as I approached Larry’s table.  I tried to clear it – no no avail.  “Excuse me, Mr. Flynt,” I croaked.  “I am sorry to interrupt your meal but I just had to tell you…”

Blah blah blah.  They all sat there politely while I delivered my tipsy & unrehearsed bullshit and once Larry generously said simply, “Thank you,” I took my leave of their presence.  I felt like a retard but fuck it.  He is the king of PORN, after all.  Who the fuck is he to be the arbitrator of appropriate behavor?  At least my vagina wasn’t showing.

Anyway, the next time I was on the west side – I was at the Newsroom Cafe.  This was during the primaries in 2008.  I was a huge Dennis Kucinich supporter.  My dinner companion was late and, as I sat at the bar waiting for her, I scanned the room, idly.  “Hmmm,” I thought to myself.  “Who is that striking red head in the center of the room?”  I looked around the room some more but my eyes kept coming back to her.  It was as if someone had shone a light directly upon her – like a statue in a gallery.  “Holy smoke!  That is Mrs. Kucinich!!!” I realized.  I immediately looked to her companion and – you guessed it!  It was Dennis Kucinich!!!!  I had to approach him.  I had to tell him I admired him & supported his campaign & that I would volunteer.  Sure, my Larry Flynt contact had been awkward & regrettable – but this was Dennis Kucinich.  In campaign mode.  It was his JOB to be harassed by the people.  Why couldn’t I be one of them?  I stood up as I built my nerve for the approach & it was then that I noticed there was a third person at the table.  Yeah – a third person.  Larry fucking Flynt!   WTF was Larry Flynt doing there?  I couldn’t approach Dennis Kucinich and say, “I’m sorry, sir.  I don’t usually do this…” because Larry Flynt was sitting right there.  Larry Flynt sitting there & just waiting to call bullshit on me!  “Don’t buy her shit, Dennis, ” Larry might say.  “She ruined my dinner just last month at the Polo Lounge.”

As I sat back down, thinking better of my plan, I noticed 3 or 4 Men in Black types sitting around the room at tables alone.  Drinking water.  Security.  Of course Dennis Kucinich has security.  He is a friggin’ presidential candidate!  I envisioned my shy approach to Dennis’ table & the resulting sudden counter attack or some incredibly bone crushing Diamond Dallas Page smack down….an encounter far less friendly than this one:

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I sipped my wine & threw stink-eye at Farry Flynt – even though he’d just saved me from a likely assault at best – a felony conviction at worst.  Who knows what they do to people that make sudden moves near political candidates?  Who knows how many unsuspecting constituents have been disappeared?

As it turned out – the security was there with Larry Flynt.  Curious.  I know – because they led him out and did not return.  Once my stalker left – I did – ultimately – approach a very accommodating Dennis Kucinich but the only campaign workers they wanted were door to door canvassers and I’d rather eat fresh cat shit (my equivalent to ending up with a Republican president?  Hmmmm…) than go door to door peddling anything – even for an hour.

And now, here he was again – at the modern Italian sushi restaurant at the Four Seasons!  Larry Flynt.  My arch nemesis.  I went to point him out to Tom but Tom was engaged in selecting overpriced wine for our pleasure & I didn’t want to impede that.  I turned back to Larry.  He was gone!   Just like that.  The ninja bastard. Well played, Flynt.   Well played.  But there will be other opportunities & will not be caught again so flat footed.

Next on the culinary adventure was the kale salad thingy.

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The Culina Caesar.  It was little more than an overdressed Caesar salad lightly peppered with bit of kale but the olives in it were high end and it was pretty good, indeed!  Just don’t expect anything healthy, light or any experience of kale.

Next – the squash blossoms (didn’t photograph well) and the octopus.

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Again – these were heavier than I expected – given the whole sashimi theme here but the zucchini blossoms were yummy.  The octopus – which I experienced as squid (in the dim lighting) seemed more traditional in flavor & texture to what you would get at a nice Italian restaurant.  I wasn’t a huge fan.  Then – in the sober light of day the next day – I saw the photos.  Are these guys intact baby octopuses (octopi?)?

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After looking at these images – I will never order a baby octopus ANYTHING.  Ew.  I feel terrible!

At one point – I looked out the window beside me – past my Prosecco – and who (whom?  Let’s not get too anal here, OK?) did I see walking outside about to take a table?

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Another of my idols – Chris Matthews.  I did NOT photograph Chris Matthews at Culina.

Watch Chris Matthews give a right-wing radio ignoramus the most brutal televised beating I have ever seen:

YOU DON”T KNOW WHAT YOU ARE TALKING ABOUT!

Click that link & watch.  So satisfying.

Tom Kelly must have been feeling the wine, too, because when I pointed out the arrival of Chris Matthews – he suggested I go introduce myself.  Despite the support in making an ass of myself from Tom & despite the fact that Larry Flynt was nowhere to be seen – I elected to remain seated – firmly atop my dignity.

Oh no!  Then MORE food came!  Tom had a veal chop (and no, I didn’t chide him – though I thought things) & I had the branzino.   I love branzino – and I miss chicken piccata – a lot.  It seemed a good choice.  And it WAS!

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Here is the Flintstone-sized veal chop:

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You will be surprised to know – Tom could not eat all that veal and I put my moralizing aside to bring the balance home to my dogs.  They were pleased.

As we pondered dessert – because, after all, we had only eaten 7 courses between us & two bottles of wine & spent about half the GDP – we noticed an elderly woman at a table nearby – all by herself.  She had finished eating but we heard her order a Lemoncello.  We invited her to join us.  And she did!

Ah, what can I say about Ms. Lillian, born 1928, married twice, 5 daughters, once-attorney now independent real estate agent?  She was delightful!  We all sipped after dinner drinks & shared a combination of gelato flavors & various life stories until it was past midnight & time to go.  Tom asked for the check and, it appears, was able to pay it without having to take out a line of credit on his home.  Whew!  And – thank you, Tom!  That was one DECADENT meal!

As I fetched a cab & invited Ms. Lillian to share it – Chris Matthews approached.  Fine.  He didn’t approach me – but he entered the foyer.  Tom, punk that he is, approached Chris Matthews to tell him what a huge fan I was of Hardball (Chris’ show on MSNBC).  I am a fan.  It is true.  Chris good-naturedly shook my hand as I sheepishly kicked at imaginary dirt.  Chris’s trademark blonde hair was disheveled – with an Alfafa spike in the back – and that seemed to me to be very charming.

With that – I got into my cab with Lillian, dropped her off two blocks away – and began my final adventure of the night – my ride home with my Chinese cab driver with English so broken – he was like a racist & almost impossible to understand cartoon.

I never got his name but I know he moved from mainland China to study chemistry.  A long time ago but he refused to say when.  “I give you enough clues!” he kept insisting.  He said something about the war – and for reasons I cannot remember – I am sure he meant WWII but I don’t remember what it signified.  I believe he went to school in Chicago.  Became a chemical engineer.  Retired.  Became a taxi driver because, while it didn’t pay very well, it allowed him to work alone – the way he prefers.  He doesn’t like people & dealing with their idiosyncrasies, it seems.

He then began to fill me in on old movie stars (something I am unusually informed about already) and the history of some of the landmarks we passed – like the El Royale.  He was impressed that I knew some things about that building which he did not.  He also told me that actors need to be good at dealing with the idiosyncrasies of others.  He used the word idiosyncrasies about 10 times during the ride which was hilarious because it highlighted his accent to scandalous proportions.  If I spelled stuff phonetically here – it could be my Mukaka Moment and I don’t want to come off like the racist arse George Allen did (is).  Also – idiosyncrasies isn’t a word that comes up every day.  It is funny hearing it so much &  blended into sentences void of appropriate prepositions.  Only big words for taxi guy.  No small words like in or to.   But – that is not important.  Taxi guy told me certain actors were exceptionally talented at this – dealing with idiosyncrasies – actors like (and I quote) – Robin Williams, John Travolta & Christian Slater.  They, it seems, have natural talents NOT artificial talents.  I never had a chance to get that explained.  His favorite movie is a Bruce Lee film he has on video cassette but he also enjoys films from the forties & fifties.  Sabrina, for example.

As we pulled up to my door, taxi man had one more thing to share.  “You know,” he said, “I asked John Travolta if he ever had affair with Olivia Newton John – from the film Grease.  He said he did.  But very brief.  Very brief!  Bad timing.”

“Really?” I asked, impressed.

“Yes, bad timing,” he repeated and shook his head solemnly.

“What do I owe you?”

Miraculously – the taxi from Beverly Hills to Hollywood was only $25.  Incredible!  I handed him thirty.”

“Oh!  Thank you.  That very generous.  Healthy tip.”

“You’re welcome,” I said and, unsure how to make my exit, I added, “That’s too bad about John Travolta & Olivia Newton John.”

“Yes, yes.  Bad timing.”

And while he pondered the missed opportunity those two actors shared in the seventies – I slipped out of the cab & into my front door.

Vegetarian, Vegan (or not!) Thai Chicken Pizza

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All Photos © Christine Elise McCarthy 2012

I haven’t eaten red meat or poultry in over twenty years so I am, admittedly, pretty easy to please in the fake meat department.  Veggie burgers & veggie dogs provide me with 100% of what their animal-based alternatives are meant to provide.   Sure – I miss a rare steak once in a while (like a time or two a year) but I never miss chicken or turkey or pork.  Except bacon.  But those completely toxic, all-soy Bacos work for me & I can still walk around and look pigs in the eye.

Anyway – while I do not miss chicken – I am still intrigued by the increasing number of options there are out there to let us vegetarians pretend we are lawless carnivores.  I used a wheat gluten version of “chicken” here but there is no reason you couldn’t use some cooked real chicken.  And if you are vegan – you can use vegan cheese (as I did here – regrettably).  If you are vegan – you can substitute additional soy sauce for the fish sauce called for here.  I also read that Golden Mountain Sauce is a decent vegan replacement – but I have yet to try it.  Hoisin & Oyster sauces also have vegetarian versions.

And hey – to you vegans out there – let me know if you have found any vegan cheeses that MELT.  The one I used here was almost too soft to grate easily and even so soft that it melted back into itself as it waited to be put on the pizza – and yet it didn’t melt at all in the oven.  I added fresh real mozzarella in the very end of cooking this particular pizza.

Know – this resulted in a pretty heavy & densely topped pizza.  I like my pizza thin & light.  If I were to make this again (and I likely will because it it delicious) – I would chop everything very finely – especially the (faux) chicken – and top the entire pizza more sparsely.  If you like a deeper dish experience – this pizza here is for you!  Know that this is a somewhat sweet-flavored pizza.   Delicious – but next time I make it – I will double the sriracha & the fresh jalapenos I add sliced as one of the veggies on top of the pizza.

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This has lots of ingredients but it is REALLY easy – so do not be intimidated.

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Vegetarian, Vegan (or not!) Thai Chicken Pizza

INGREDIENTS

Pizza Dough

3/4 cup peanut butter

1/2 cup hoisin sauce

1/4 cup rice wine vinegar

1/4 cup honey

1 TBS fresh grated ginger

4 garlic cloves chopped very fine

2 TBS soy sauce

2 TBS sesame oil

1 TBS sriracha

1 TBS oyster sauce

1 TBS fish sauce (or Golden Mountain Sauce or more soy sauce)

2 jalapenos – seeded – one sliced – the other diced

1 cooked chicken breast or vegetarian substitute – diced

1/2 red bell pepper – sliced very thinly

2 carrots – grated

2 scallions – sliced thin – all the white & part of the green tops

Sprouts – for garnish on cooked pizza

Cilantro – chopped for garnish on cooked pizza

1/2 lime – to squeeze over cooked pizza

1/2 diced small red onion (optional)

1 small zucchini – sliced very thin

Cheese (grated fresh or vegan – your call) to taste

Sweet Chili Sauce – to drizzle over cooked pizza

DIRECTIONS

PREHEAT THE OVER TO 450!!  It is best if your oven has been at 450 for at least 30 minutes before you put your pizza in.  

Whisk the peanut butter, hoisin, honey, rice vinegar, ginger, garlic, sesame oil, soy sauce, sriracha, oyster sauce, fish sauce and DICED jalapeno in a bowl.  It makes kind of a lot.  More than you need for one pizza, certainly.   You can easily toss this sauce – warmed together with the same veggies and whatever meat you opt for – with pasta or soba noodles or whatever.  Here is a good looking version HERE.  But I only point this out so you can get a visual.  So – do not throw away your extra sauce!

I marinated the fake chicken in the fridge for several hours in a little of the sauce.  I then opted to pan sear it a little bit – just to give it some color.  This is an optional step.

Then – when you have all your vegetables properly cut up – roll out your dough.  Top it with some sauce – not too much though!  You do not want soggy pizza.  Then layer your sliced jalapeno, the veggies (NOT the lime or cilantro, though), cheese & chicken.

Bake the pizza for 15-20 minutes or until the crust looks golden & your cheese is melted.  Garnish with sprouts, cilantro & a squeeze of lime.  Drizzle some sweet chili sauce sparingly (it is very sweet) & serve!

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PS – I love my fresh ginger grating fish – though he looks properly bummed.  I wonder why he is so glum.

Raleigh Cafe & the Set of Castle at Raleigh Studios

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Photo – ABC TV

Hey!  Have you heard?  I wrote a really funny & dirty novel!  www.BathingBook.com.   Check out the reviews on Amazon!  Why not buy a copy?

vromans front vromans back

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All Photos © Christine Elise McCarthy 2012

Well – I haven’t been on the set of a network television show in a while.  I knew I missed it – but I now realize –  I didn’t know how much.

OOOOH!  A lot!  I love studio lots!  So much history.  It makes you really feel like you are part of something big.

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My character is one half of a Jersey hair & make-up team for a fictional TV news program.   The original breakdown compared them to the Simpsons characters – Patty & Selma.

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(Stock photo)

Here is my dressing room:

My first step in the process of becoming one of these women was wardrobe.  Here is one of the two outfits we decided on.

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(photo – Castle wardrobe department)

The next step was hair & make-up – courtesy of the imaginative Anthony & Patricia.

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Then came dinner.  There is a lovely cafe – with a wait staff and everything – there on the lot.

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I ordered a Caesar salad, fries & an iced tea.

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My cast-mate, Laura Niemi, joined me & we sat outside on a beautiful summer night & had dinner.

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We worked until late Wednesday night – and enjoyed some craft service.

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We worked again on Thursday & Friday.  Even got to change up our looks a bit.

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Laura & I – I think you can see – got along famously!   And why not?  We are fabulous chicks on a great show playing really fun characters!    People were dripping gratitude like a George Foreman grill drips grease.    Ok – that was weak – and kinda gross.   But I’m exhausted.  Not feeling the “art” here today.

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Additionally – the cast & crew of Castle rank among the friendliest I have ever worked with.  The two lead actors – Nathan Fillion & Stana Katic – went well beyond the call of duty in making their guest actors feel comfortable & welcome.  This is more rare than you might imagine.  They are both gorgeous to look at – and even prettier on the inside – so, if you are a fan of Castle – your heart is in the right place.  CLASS CLASS CLASS all over that joynt like white on rice.

The Raleigh Cafe hosted our dinner last night.  It was even more lovely eating there after dark – on another warm summer night.

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The other guest actors were all charming & a delight to meet.  Also – not always a given.

Castle – I love you!  You will go down as one of the most pleasant professional experiences of my career.  And that is saying a lot because, for personal reasons, this was one of the hardest weeks of my life.  Seriously.  The hair & make-up trailer was witness to many a tear from me & much silent, shaking-shoulder-crying-into-the-hands melodrama (for reasons too sad to share here) – and they were incredibly kind, patient & compassionate with me.

By the time we wrapped last night at 1:30AM –  Laura was getting weepy with me – but this time it was because we were so sad to go.   So –

Cheers, to you, cast & crew of CASTLE!!!!  And thank you!

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Sushi – Many Ways – Kale, Asparagus, Shitake, Tuna, Shrimp, Avocado and more!

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All Photos © Christine Elise McCarthy 2012

As I said yesterday – I love sushi!  I could eat it every day.  Here – I am going to try to take some of the intimidation factor out of preparing it at home.

Firstly – if your local supermarket has a fresh fish department & they also sell pre-made sushi – you can likely buy the spicy tuna already prepared – by the pound – plus any other fish you might like, already cut into sushi pieces.  The cutting of the fish is key & I am not even going to pretend I have even tried to master it.  I did TRY to do it, once or twice, but all I ended up doing was massacring some really beautiful & expensive fish.

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I buy my spicy tuna already pre-made at the most expensive store this side of Whole Paycheck (Whole Foods) and Bristol Farms – my local Gelson’s.  I think they charge $20 pound for the spicy tuna but a pound is a LOT – and my store is expensive – so be sure to suss out what your local stores offer & at what price before you give up.

Also – imitation crab – that pink-dyed whitefish in the fresh fish department – usually pretty cheap – like $5 pound.  This is what I use to make California rolls.

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I pretty much stick to rolls, though I do make a crispy rice with spicy tuna that doesn’t require any seaweed or rolling.  Nori (seaweed) is WAY cheaper in ethnic stores than in mainstream supermarkets so try to find one near you – if money is an issue.

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Also critical for sushi – the wasabi & ginger.  I like to buy those at Gelson’s, too, in these little containers that cost $1.29 each.

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Ginger also comes jarred & wasabi can be had in tubes or powdered.  The powdered variety is surprisingly good (when mixed with water).

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Also important to sushi – your rice.  There is a short grain rice that is specific to sushi.  Try to use that – if you can.  And here is an EASY SUSHI RICE RECIPE:

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Sushi Rice

Recipe courtesy Alton Brown, 2005

Serves:
4 cups

Ingredients

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Directions

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

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OR – you can get crazy & make your rice out of cauliflower!!!

Recipe here.

Actual sushi rice is easier to work with than the less sticky cauliflower rice so, if you are new to this, I recommend going with the rice.

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Your imagination is the limit when it comes to what you put in your rolls.  I used

Kale – Sauteed like this.

Avocado – sliced

Asparagus – steamed (wrapped in wet paper towel in the microwave for a minute or two)

Carrots – sliced thin

Cucumber – sliced thin

Spicy tuna

Shrimp – cooked (or tempura shrimp)

Imitation crab – recipe below

Jalapenos – sliced and/or diced

and both kinds of rice – regular & cauliflower.

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I sauteed the kale first (recipe here) and cooled it.  I also sauteed the sliced shitake in a little sesame oil & garlic – and cooled them.

I made a spicy mayo to add to the crab.  I had 1/2 pound of crab & this was the perfect amount of mayo.  if you hate spice – just use straight mayo.

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Spicy Mayo

1/2 cup mayo (use authentic Japanese KEWPIE mayo, if possible.  I did not.)

2 TBS Sriracha

1 tsp Sesame oil

Whisk it together & voila!

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Spicy Imitation Crab

Chop your crab or pulse it in the food processor to get that superfine dice.  Add the spicy mayo & mix well.

Done.

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Once you have prepared & cooled ALL your ingredients, the next step is assembling the rolls.  Some people think those bamboo sushi rollers are helpful.  If you like them – wrap it in plastic wrap before you use it.  That prevents rice & other goo from getting smashed into it.  I like to go freestyle.

Lay out the nori & press your rice into in all the way to the sides but leaving a lot of room on the nori for rolling.

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Top it with your selection of ingredients.  This one will be asparagus, kale & shitake with the cauliflower rice.

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Then start rolling this thing from the side with the ingredients on it.  Roll it as tightly as you can.  Dampen the last 1/2 inch with wet fingers & roll the thing over onto the wet edge.  I then rub it left & right on the counter in an attempt to seal it.  Cut it with the seam side down with a VERY sharp knife.  Wetting the knife can help prevent rice from sticking to it.

Do not get disgusted if you ruin a few of these before you get the hang of it.  Maybe practice on a few with just carrots & cucumbers & rice so you can get the hang of it without wasting the more precious ingredients.

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Here I go with a spicy tuna one (there are asparagus spears hidden under there:

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I add chopped AND sliced jalapenos to almost all my sushi.  You needn’t – if the heat bugs you.

And here is my chunky California roll.   If you chop the crab in a food processor – you will get the more recognizable looking crab dice.

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Or a shrimp sushi roll:

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And finally – if you are feeling adventurous – heat up a little vegetable oil in a pan.  Make some rectangular, flattish cubes with your sticky rice.  Pan fry them til they are golden on both sides.  Top with spicy tuna & some jalapenos! YUM!  Sesame seeds – either white, black or toasted – work very nicely as garnish

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So – there you have it.  I hope you try it & I hope you have great success!

P.S. – Pies & Scones

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All photos by Pies & Scones

http://www.pspiesandscones.com/pspiesandscones.com/Welcome.html

P.S. Pies & scones is owned & run by my friend Rebecca.  It is a very simple concept – homemade pies & scones (and cookie & bars) beautifully packaged for gifts & delivered with either assorted teas or, MY FAVORITE, organic milk in a glass bottle!!!   A wonderful & special way to thank someone and support a small, homespun business.  Here is the order page from the site:

Boxes and Baskets

To order just click the button at the bottom of the page and you’ll be directed to an email. Let us know the particulars (when, what, where), along with your contact information, and we will call or email you back. 48 hours’ notice would be great, but give it a try anyway and we’ll see what we can do. If you want things other than cookies and bars, go to the gifts page.

Basket of 3 dozen scones, $90

  1. •with organic milk in a glass bottle, $100
  2. •with a box of assorted teas, $105

Basket of 5 dozen scones. $150

  1. •with milk, $160
  2. •with assorted teas, $165

Box of 3 dozen scones, $75

Box of 6 dozen scones, $150

Monster Cookies and Bars Box—$200

(12 Chocolate-Pecan Bars, 12 Lemon Bars, 12 Brownies, 24 Chocolate Chip Cookies, 24 Crescents*)

Medium Box Cookies and Bars—$150

(9 Chocolate-Pecan Bars, 9 Lemon Bars, 9 Brownies, 12 Chocolate Chip Cookies, 12 Crescents*)

Small, 3 Layer Chocolate Box—$50

(6 Chocolate-Pecan Bars, 6 Brownies, 12 Chocolate Chip Cookies)

  1. •with milk, $60

Box of 3 dozen gluten free vegan Crescents, $50

• with box of assorted teas, $60

*Can be made Gluten Free and Vegan

You can add coffee, tea, or milk to any gift basket or box.

Delivery is free for most Los Angeles, Santa Monica, and Venice neighborhoods; delivery fees for outlying areas begin at $10. Please include address in your order email. Orders that need to be shipped will be priced according to weight and overnight rates.

CLICK TO ORDER

I hope you remember this incredible resource the next time you want to send someone a heartfelt thank you!

Cauliflower Sushi Rice

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All Photos © Christine Elise McCarthy 2012

I love cauliflower.  It is so versatile & an unsung hero in the vegetable world.

I also love sushi.  I have a tendency to gorge in sushi restaurants – likely to the horror and chagrin of the elegant staff, chefs & proprietors.  I can’t help it.  I want all of it.  In me.  NOW.  ALL OF IT!  Except, of course, for eel & mackerel & sea urchin (though I did try it & it wasn’t bad – but it took a lot of emotional prep.  I have no time for such indulgences if I want to eat my six adult servings of more immediately palatable “regular” sushi in a reasonable period of time).

The real culprit in keeping me from winning an imaginary Coney Island-style sushi-glutton eating contest is the rice.  Damned rice.  Fattening, too, when you eat five pounds of it.  “So,” I thought, “how can I make a sushi that I can overeat without repercussions?”  Shame – sure – but I’m used to that.  I will never get used to ratcheting up the size pants I wear every few years.  That shit’s really shameful.

So – I did some research.  Turns out, not only can cauliflower be whipped into delightful fake mashed potatoes but it can also be grated into rice.  As an unapologetic carb queen – these cauliflower, guiltless versions of my favorite white foods seem like a gift from God.  I decided to attempt a cauliflower-rice-based sushi & see what happened.

I looked at a lot of other people’s ideas & recipes & reviewed their results.  The result I got here was absolutely adequate but not perfected.  I added 3 egg whites to aid in binding a crumbly cauliflower rice into a tackier thing closer to the sticky rice used in sushi.  I don’t think the eggs added anything at all except for guilt-laden animal product – so – next time I try it I think I will saute the “rice” in a little oil & maybe overcook it into a sticker substance.  It is definitely a work in progress.  However – this DID work – and it worked well enough for me to share the results.  This makes a lot of “rice,” maybe 5 cups or so – depending on the size of the cauliflower you use.

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Cauliflower Sushi Rice

INGREDIENTS

2 heads cauliflower – stalks & leaves discarded

3 egg whites

1/4 cup rice vinegar

1 tsp sugar

1/2 tsp salt

DIRECTIONS

Heat the rice vinegar in a small pan.  Dissolve the sugar & salt in it & set aside.

Using a cheese grater or the grating blade in your food processor (FAR less messy) – grate the cauliflower.  It will immediately look like rice.

I added the egg whites & rice vinegar mix & put the cauliflower in the microwave for five minutes.  I took it out – stirred it around & zapped it again in five minute increments until I felt the cauliflower was soften & cooked through.  Microwaves vary wildly in their effectiveness.  Mine is 20 years old.  This process might take you far fewer zapping episodes.

Many versions I saw of this added no rice vinegar/salt/sugar & instead – sauteed the cauliflower in coconut oil.  I might try that next.  I might saute AND add the vinegar mix.  You should experiment, too!

Once you feel you have a cooked rice texture – chill it in the fridge.

And there you have it.  Cauliflower rice!

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And here is a peek at how nicely it mimics rice in your sushi rolls!  Yeah.  That’s CAULIFLOWER!!!

Sauteed Kale – Asian-style

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All Photos © Christine Elise McCarthy 2012

This is a surprise result for me.  I set out to wilt & flavor some kale for a sushi recipe & didn’t really bother to get a pretty shot of the final result.  As this dish cooled (so I could incorporate it into sushi) – I kept taking little bites.  It was so delicious – I ate nearly all of it – just like it is here.  SO easy – and really incredibly good for you!

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Sauteed Kale – Asian-style

1 bunch kale – chopped into 1-2 inch pieces

1-2 TBS sesame oil

2 TBS tempura dipping sauce

DIRECTIONS

Heat the oil & add the chopped kale.  Once it begins to wilt a bit – probably 5 minutes.  Add the tempura sauce & cover the pan for about 5 minutes – to steam the kale down.  It should still have a bit of crunch.

Serve.

Ridiculously good!!!

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Garlicky Garlic Green Beans

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All Photos © Christine Elise McCarthy 2012

These are unapologetically garlicky!!!   The garlic is cooked to the point that it looks burnt but – trust me – it tastes delicious.  And these are very easy.

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Garlicky Garlic Green Beans

INGREDIENTS

1 lb green beans – ends trimmed

1 tsp olive oil

1 TBS sesame oil

1 TBS black bean garlic sauce (or oyster sauce if you cannot find this wonderful garlic stuff)

1/4 cup water

10 (or more) garlic cloves chopped

Sesame seeds for garnish

DIRECTIONS

Heat the olive & sesame oils in a large saute pan.  Add the green beans & saute for about 2-3 minutes.  Add the chopped garlic & saute another 2 minutes – stirring frequently – until the garlic turns to a light brown.   Add the water & cover your pan – letting the beans steam for at least 5 minutes – or until they are nearly done to your liking.

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Uncover & add the Garlic Black Bean (or oyster sauce).  Saute until all the water cooks off – and be sure to stir so that all the beans become covered in the sauce.  Add more sauce – if you like.  Continue to stir fry until the garlic gets to a nice deep brown – even black – and seems on the verge of getting crispy.  Add salt to taste – if you think it needs it.

Transfer to a serving dish & sprinkle liberally with sesame seeds (regular or toasted are fine).

If the garlic clumps & looks burned – that’s OK.  That was how mine was & I found both my guest and I were fishing around seeking those burnt clumps out because they were so delicious!

Bangluck Thai Market

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All Photos © Christine Elise McCarthy 2012

I touched upon this place a while back in my Drunken Noodle post.  I feel it deserves another, more complete review.

First of all – I suppose I could be accused of being a shopaholic.  I shop & shop & stock up & buy multiples of the same thing.  I have nowhere to put stuff – and still I buy more.  But – I’m not talking about clothes or shoes or any other items typically the object of desire in a shopper’s life.  I am fascinated by & cannot resist ethnic spices & sauces & condiments etc.  Let me prove it by showing you my pantry & spice drawers (and cabinet).  I realize some of you might see these & call one of those hoarder reality shows on me – but I am gonna show you anyway.

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Before you ask – NO – I do not eat Spaghettios.  Those are for my boyfriend who has unusual tastes of his own.

The best thing about ethnic markets whether they be Spanish or Indian or Thai or whatever – they tend to sell spices REALLY CHEAP.  I saw a std jar of cardamom pods at Gelson’s today for $16.  This size (stock photo)

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I bought this whopper of a ten ouncer at the Indian market for $20.

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More than ten times the quantity for $4 more.  The same supermarket size of turmeric was $8.  I got 16oz today (the biggest jar here) for under $6.

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Often the cheapest spices come in cellophane bags and you will need a jar to transfer them into – but you will save SO much money – buying some cheap spice jars won’t hurt you at all.

Here is the store front at Bangluck – 5170 Hollywood Blvd, Los Angeles, CA 90027 –

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And here are some shots of the wealth of treasures to be found inside:

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8000 brands of bamboo shoots.

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An entire aisle of dried noodle varieties.

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EVERY Asian condiment ever conceived.

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Your favorite brand(s) of canned quail eggs.

And then canned curries & soup stocks from which you can make restaurant quality Thai food by just adding a can of this stuff to some noodles or veggies or rice.

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I have no idea what that hotdog & balls are (Better penis jokes to follow.  Be patient).  Nor do I want to eat a can of smiling fish – whatever the Hell that is.  Whatever it is – it seems fitting that it is right near the phallic/testicular wonderland above.

Oh, wait.  They are seasoned cockles.  Ew.  I tend to be a purist when it comes to cockles.  No seasoning. Ever.

Speaking of penises – there is no shortage (pardon the pun) of cock jokes to be had at BANGLUCK.  Perhaps intentionally so.  Here – somebody pickled ma-cock.

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Wooohooo!  It sure is fun making fun of things I don’t understand.  It keeps me from feeling inferior.

Speaking of things I don’t understand – last time around I shared this completely unmarked package with you:

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There was a great deal of guessing as to WTF these could be – in the frozen section of meat & fish department.  I think they are silkworm pupae.  Click that phrase there – see if you agree.

Today – I found something even more upsetting.  WAY down in the secret meat & fish section – see?  Way back there?

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Ready?  Because – I mean – yuck.

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Yup!  That’s right!  For $4.49 – you could be the proud owner of four frozen giant water bugs.  Come on!  Who hasn’t – in college or some time – gotten a terrible case of the munchies and bemoaned the dearth of  – you know – Ben & Jerry’s or – YES – giant water bugs in the freezer???  You know who you are.  Anyway –

Good news!  Bangluck has LOTS of them!  AND – for those of us watching our waists – you can guiltlessly eat the entire package for the low, low count of only 35 calories – only 15 calories coming from fat.  (That’s actually almost 50% fat.  Are avocados that fatty?  Who knew exoskeleton was so rich?  Or are these guys the equivalent of an eclair?  Egads!)

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Among the other exotic selections are – BALLS – made of I-don’t-know-what.

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CHEAP produce & what seems to be cheap meat:

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And shallots the size of apples

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Hot outside?  Want somebody’s forgotten soda?  No worries!  Bangluck has THAT, too!  Right there is fridge #15.  Just keeping it chilled for you!

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Cooking tools & serving dishes:

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Need rice?   YEAH!  Got THAT!

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How about some shrimp crackers in a really cool package?  CHECK!  And you can feel good about eating these because they were made under the VERY strict manufacturing oversight of China!

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Fish chips?  Yeah – even that frothy beer doesn’t make that very wet & raw white fish there a decent sales rep for a CRACKER.

“Love these crackers.  I just wish they were more like raw scrod,” — said NOBODY EVER.

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So – in closing – I’d just like to promote Bangluck as an amazing source of FRESH noodles

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like I used in my vegetarian PHO recipe.  And the wide flat variety from the Drunken Noodles.

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Every sort of curry in a rainbow of varieties can be found here – powdered, canned, as a paste, as a curry ready for just adding vegetables to.  Spices dirt cheap.  EVERY kind of Asian dry noodle.  Rices you have never heard of in quantities from under a pound to “feed a prison system.”  Produce is really cheap & if you are brave or – or if maybe you just really enjoy lower intestinal distress – you could sample the meat & fish offerings.    You can buy nori here for making sushi for .99 cents – where the EXACT SAME THING a mile away at the evil Gelson’s costs $5.

And the best thing is – you can fill your little red basket thing until it is too heavy to carry – and still get outta there for under $30.

Don’t forget the giant water bugs for the kids!!!

And PS – the Thai place next door – Samalammadingdong?  If only I could PHOTOGRAPH how good the smells coming out of there are – ALL THE TIME.  Also – definitely worth a trip!

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Gluten-Free Bhajji or Onion Pakoras or Indian-style Onion Rings

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All Photos © Christine Elise McCarthy 2012

OK – I am going to post this recipe despite the fact that I am going to instruct YOU to do it differently than I did last night.  I will also instruct you not to try both a fried AND baked version at the same time of ANY item when it is 100 degrees outside & you don’t have any air conditioning.  The oven roasting away at 425 while you fry battered delicacies in boiling oil makes for one sweaty chef.  It was downright unpleasant…as were the unfortunate & soggy baked version of these.  So – I will only post the more successful fried version now.

The traditional recipe calls for besan flour (chick pea flour) but I had my dogs in the car waiting (like an arsehole) while I shopped for ingredients – and remember – it was 100 here yesterday.  They love rides in the car & in trying to give them a little excitement – I forgot how hot it was until I pulled up to the supermarket.  So – I had under 5 minutes to get the job done & besan wasn’t immediately discoverable.  Gluten-free flour was – so I grabbed that.  I stood in the check-out – twitching impatiently & craning to see my car (windows half open – moon roof open, too – so it wasn’t gonna KILL them- don’t worry) while the cashier sleepwalked through scanning the items of the customer ahead of me.  I was so fidgety as the cashier moved like cold molasses  – I am certain the guy in front of me either thought I was tweaking & scanning for my dealer or a wanna-be felon looking for cops before I pulled out a gun and held up the store.

Four years later, I got out of there for – I might interject – an outrageous sum.  That GD Gelson’s is like going to the vet: it costs $50 just to walk in the door.  Groceries are added to that so that you can never seem to get out of there for less than $65 – even if you just buy three bullshit little things like my $8 (I realized later) Gluten-free flour.

Anyway – in reality – I was gone probably less than 5 minutes.  The dogs were panting – but they were panting when they got IN the car & they no worse off than they were 6 hours later – after dark – near a fan and just laying in bed.

 

 

See?  It’s a short face thing.  But I was certain some well-intentioned stranger (unfamiliar with the regular strained-looking breathing of my French Bulldog & my pug) was gonna smash the windows in or call animal control.

In short – they didn’t.  And please – no lectures.  I know the dangers of heat & dogs  –  and TRUST that my dogs are routinely pampered & spoiled & kept safe due to my paranoid obsessiveness.

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NOTE:  I cut my onions in short, thick-ish slices.  THAT WAS WRONG!  You will have far greater success if you cut them into longer but VERY thin slices – so they tangle into little nests better & have more nooks & crannies to trap the batter.

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Gluten-Free Bhajji or Onion Pakoras or Indian-style Onion Rings

INGREDIENTS

Vegetable oil – enough to get about an inch of depth in your frying pan.  I used about 1/2 a regular size bottle.

2 medium onions – any variety

1 cup gluten-free flour (or gram flour which is also called besan or chick pea flour)

1/4 tsp baking soda

1 TBS turmeric

1 TBS ground cumin

1 TBS garam masala

1/2 tsp chili powder

salt & pepper to taste

1/3 cup water

fresh cilantro for garnish

DIRECTIONS

Mix all the dry ingredients in a medium bowl & blend well.  Add the water & whisk into a batter.  You can make this batter thicker or thinner with the amount of water you use.  Thinner batter makes for a lighter final result.

Slice your onion up into thin slices maybe 3 inches long.  NOT LIKE YOU SEE PICTURED HERE.  These were too short & fat to nest together well.

Add the onions to the batter & stir until every onion is well-coated.  Heat your oil.  Add one slice of onion to the oil.  Once that has browned – remove it.  Make little nests (balls, patties – whatever) of the onion-batter mixture & CAREFULLY place into the hot oil.  Turn if you need to – so that they are nicely golden all over.  Remove from oil & drain on some bunched up paper towels.  Repeat until all your onion pakoras are cooked.

Put them in a serving dish & sprinkle with chopped, fresh cilantro and a little salt – if you desire.

These are good dipped in raita or a mint chutney – or all on their own.

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Tomato, Jalapeno & Cucumber Yogurt Raita

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All Photos © Christine Elise McCarthy 2012

Ok – I finally did it!  I made a raita that I actually like and it was EASY.  Again – a food processor makes this a supremely easy thing to make.  Raitas are condiments used as a sauce, a dip or something to cool one’s palette during a spicy meal.  They vary from firm to watery in texture. I find I prefer the watery ones.  This one is right in the middle.

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Tomato, Jalapeno & Cucumber Yogurt Raita

INGREDIENTS

1 cup Greek yogurt

1/2 small onion

1/2 cucumber

1 tomato – quartered

2 Jalapenos – seeded

1 tsp (or more – to taste) ground cumin

Salt & pepper to taste (go LIGHT with the salt as it overpowers this dish quickly)

Cilantro – for garnish

Extra diced tomato or Jalapeno makes nice garnish, too.

DIRECTIONS

Put the yogurt in the food processor & whip it smooth.  Add the cumin & pulse until it is blended.  Drop the onion in & pulse til it is chopped finely.  Add the cucumber & jalapenos and pulse until they are chopped but not as fine as the onion.  Add the tomato & pulse a few times so that it appears diced – but bits are still clearly identifiable as tomato.

Put it in a bowl & garnish with cracked pepper, cilantro & tomato & jalapeno – if you are using them.

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Tikka Masala

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All Photos © Christine Elise McCarthy 2012

This is SUCH an easy dish to make – I cannot recommend highly enough that you try it.  This was my first ever effort at a Tikka Masala and the only warning I will give about making this dish is that you either wear an apron or some old painting clothes while you cook it.  Like with a pen leaking ink – no matter how careful you think you are being – you end up covered in the stuff.  This recipe uses red food coloring & it WILL get on you.  You will splash or touch or bump or smear & it will ruin whatever you have on.  Another option is cooking this nude but then you run the risk of scalding or searing your naughty bits or your pendulous lower abdomen (fine – maybe YOURS isn’t pendulous) or even your low slung lady parts.  That isn’t nice.  So – just wear an apron.

I made this with a package of frozen albacore from Trader Joe’s.  I just defrosted it & cut it into big chunks.  If this doesn’t appeal to you – feel free to use chicken or shrimp or a few substantial vegetables – like potato and cauliflower – or tofu.  Whatever.  There isn’t any real limit on how you can reinvent this dish – because it is really all about the fiery red gravy.  So – if you own a food processor – this is one simple meal to create.  This recipe will EASILY feed 6 people – likely with much left over.

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Tikka Masala

INGREDIENTS

2 lbs (or so) of: fresh seafood or chicken or tofu or mixed vegetables of your choice – cut into chunks

1 large onion

1 28 oz can of tomatoes and their juices

8 garlic cloves

1 3″ piece fresh ginger or 4-5 heaping TBS jarred minced ginger

2 jalapenos

1 TBS turmeric

2 TBS garam masala

1 tsp red food coloring (BE CAREFUL & don’t get it everywhere!)

1/3 cup Greek yogurt

salt to taste

5 TBS butter

1 tsp coriander SEEDS (not ground)

1 tsp cumin SEEDS (not ground)

1 TBS paprika

1 cup heavy whipping cream

1 lb bag frozen peas (or FRESH if you can get them!)

8-10 carrots – chopped

Cilantro – for garnish

DIRECTIONS

In the food processor, chop (puree almost) the onion very fine.  Set aside.  Then – puree the turmeric, garam masala, red food coloring, garlic, ginger & jalapenos with 1/2 cup water.  Pour into a bowl & set aside.  Without cleaning the processor bowl – puree the tomatoes.  Set aside.

In a large bowl, blend the yogurt, salt and 3 TBS of the red puree and then add either your fish or chicken or tofu.  Marinate this for half an hour or more.  If you are going all veggies with this dish – you can skip the marinating.

If you are using fish or chicken – cook it now on your stove top.   I used a round grill pan – but any frying pan or cast iron thing works.  Once it is cooked through, set it aside.

Melt the butter in a LARGE saucepan over medium high heat.  Add the cumin & coriander seeds & fry for 3-4 minutes.  Be careful NOT to burn the butter.  Add the onion & paprika.  Cook until onions soften & begin to change color – 5-6 minutes.  Add the red puree & blend well.  Add the tomatoes and blend well.  Add the cream & a cup of water.  Blend well.  Add all the vegetables you are using – including the peas & carrots.  Simmer this until your crunchiest vegetables are cooked to your liking.  Add water if the gravy starts getting too thick.  Once you feel the vegetables are cooked – add the COOKED fish or chicken (if using).  Stir it in.  Let this simmer another few minutes & add salt to taste.

Serve over basmati rice with chopped cilantro for garnish.

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BASMATI RICE

INGREDIENTS

3 cups basmati rice – rinsed several times in a colander

1 TBS olive oil

1 tsp cumin seeds

1 tsp salt

20 green cardamom pods (if you can get them)

DIRECTIONS

Heat the olive oil in a pan.  Once hot – add the cumin seeds & the cardamom pods – again being wary of their popping & spitting.  I used 20 cardamom pods because mine were a bit old.  You might want to use fewer if yours are fresh & really pungent.  After a minute – add the rice & stir until it is all covered in oil & the spices are well blended.  Add 3 3/4 cups of water (or whatever ratio of rice to water your package suggests) & bring to a boil.  Use less water for firmer rice.  Once boiling – reduce heat to low & simmer, covered, for however long the rice package instructs you.  Remove from heat.  Fluff with a fork.

North Indian Chana Masala or Sour & Spicy Chick Pea Stew with Basmati Rice

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All Photos © Christine Elise McCarthy 2012

While this blog is not devoted to economic meals nor low calorie (or specifically healthy) ones – the fact is, most of us appreciate a low cost & delicious dinner that satisfies without moving us that much closer to an unsightly bedonkadonk.  A few months ago, a Facebook follower responded to one of my incessant food posts with the remark, “I wish I could afford to eat like you do every day.”  Little did she know – I was in the middle of a self-imposed challenge to go as long as possible without buying any food and force myself to live on all the collected crap in my freezer & pantry.  This wasn’t the first challenge of this sort I had exercised.  The first time I tried it – I went a month and spent only $5.  Of course, by the end of the first week – all fresh produce was gone from my diet and within a week from that – so was all frozen & canned varieties.  I mostly lived on rices & pastas.  It was an all-carb-all-the-time diet that began to alarm my friends.  The day the Facebooker made her remark – concerned friends had anonymously delivered about $500 worth of fresh EVERYTHING to my door.   In fact – both times I did the “pantry cleanse” diet – concerned & WAY TOO generous friends delivered a farmer’s market’s wealth of produce to my door – so I can’t do this diet anymore.  Or – at least – if I do, I need to keep it on the QT.  I felt like I was fleecing my friends for lettuce & broccoli.  So – anyway – my point is, pizza, pasta & rice dishes happen to be what I like – but they are also very cost effective.  Pasta & pizza needn’t be the pound-packers they are reputed to be, either.  If the crust is very thin & you are reasonable with the cheese (and skip meat altogether) – they are really just open faced sandwiches – but SO much more emotionally satisfying.  And – homemade pasta is WAY lighter than the dried variety.  No post-Thanksgiving dinner style bloated gut EVER from homemade pasta.  So – it is just a matter of getting creative & artful with how you present these dishes.  Mix it up.  Got a funny mish mash of ingredients – and no idea what to do with them?  Google them followed by the word recipe.  I then like to click IMAGES & find the prettiest result from the ingredients I listed.  You would be amazed how effective this can be as a source for an exciting new dish without a run to the grocery store.

OK – I’m rambling.  Today’s post is the result of my having one large can of chick peas & a bunch of onions, some leftover tomatoes & leftover jalapenos.

When it comes to Indian food, I prefer the heavily gravied dishes over the drier ones.  This dish is almost all gravy (ymmm) and it is a gravy made up almost entirely of pureed onions.  Sounds funky.  It is not!  It is delicious!  Delicious – of course – if you like the juxtaposition of spicy & sour.  But this dish makes a large quantity (easily enough for 4 – with rice) and the only calories in it really are from the chick peas (which are VERY good for you & CHEAP) and the tiny bit of olive oil.  Cheap, LOW fat, low calorie & yummy as fuck.  And easy to make.  Why not give it a go?

The one drawback with Indian is the initial investment in spices.  All of my versions of Indian dishes will call for 2-3 times as much of each spice as most other versions you will see.  I like the dishes heavily seasoned.  My suggestion for the spices is that you find a local exotic spice store – and not a fancy Williams-Sonoma type one but a local family-owned one – and go in there with a list.  The fact is – these stores tend to sell every day spices at deep discounts, too.  My supermarket charges like $8 for that traditional size container of an average spice – like say – cumin.  My Indian spice store sells a giant container – ten times as much – for like $5.  Amazon.com is also a good source – believe it or not.  So – if you are in an area that lacks ethnic opportunities – don’t forget the interweb!  Everything you want can be found there.

The basic spices that most Indian dishes will call for are:

Garam Masala – which you can make (garam masala recipe) or buy prepared

Cumin – both seeds & ground

Coriander – both seeds & ground

Turmeric

Green Cardamom pods

Fenugreek

Fennel seeds

Bay leaves

Tamarind paste

Mango Powder (Amchoor)

Asafoetida (read this Wiki thing Asafoetida) – which STINKS (good Lord!) in the container but cooks up nicely.  Trust.  Despite its alternative name “devil’s dung.”

Mustard seeds of all colors

Cinnamon

Curry powder

and – as an aside –  fresh ginger, garlic & onions are used in nearly everything — unless you are unfortunate enough to have stumbled upon a Hare Krishna Indian recipe.  They think garlic leads to lewdness.  But I’ve covered this in the past.  Just know – if you are making an Indian dish & do not see onions or garlic in the ingredients – you might want to look for a version of the recipe that has them.

SPECIAL NOTE – I have yet to succeed in creating a mint or cilantro chutney OR a decent yogurt raita myself.  My spice store is attached to a restaurant that sells these items in any quantity you wish.   It is easier & cheaper to do it this way for me – so that is what is pictured here.  I will persevere, though, and try to work out a homemade version – eventually.

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This dish is very easy to prepare.  Don’t be thrown by the amount of onion.  A food processor is kinda critical with this one, though, in order to get the onions pureed gravy-style.

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North Indian Chana Masala or Sour & Spicy Chick Pea Stew

INGREDIENTS

1 29 oz can chick peas (garbanzo beans)

1 cup diced tomatoes

2 large red onions – chopped roughly (some reserved & chopped for garnish)

fresh cilantro (fresh coriander) – chopped for garnish

2 inch piece of fresh ginger – peeled & chopped

8 garlic cloves

3 jalapenos (some reserved & sliced thin for garnish)

2 TBS olive oil

1 TBS turmeric

1/4 tsp cinnamon

10 green cardamom pods – gently crushed under the flat side of a knife (to release their flavor)

3 bay leaves

6 TBS yogurt (or prepared raita – if you have it)

3 TBS garam masala

pinch of asefoetida (not critical – so don’t sweat it if you don’t have it)

2 TBS ground cumin

2 TBS ground coriander

1 tsp sugar (raw – preferably)

1 TBS tamarind paste

juice of 1/2 lemon

1/4 tsp whole black peppercorns

salt to taste

1 1/2 cup water

DIRECTIONS

Puree: the red onion, ginger, garlic, jalapenos & 1/2 cup water – into a paste in the food processor.

Heat: the oil in a large, heavy saute pan over medium heat.  Saute the cinnamon, bay leaves & cardamom pods for a minute then add the onion puree & tomatoes.  Saute until the liquid begins to evaporate & the onions start changing color  to – a nice pale brown.

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Stir in the tamarind paste.  One blended add: salt, sugar, garam masala, coriander, cumin, turmeric & lemon juice.  Stir this until blended then add the yogurt & stir in in until blended.  The puree should now how a rich chocolate color.

Add the chick peas & the liquid from the can along with another cup of water.  Simmer this on low for an hour or more.  Be sure it doesn’t dry out.  Add water if the rich gravy starts looking sparse.  It should be a pretty wet stew – the gravy being the primary element here – rather than the chick peas.

Serve on individual plates over basmati rice & garnish with cilantro, red onion & sliced jalapeno.

Serve with mint chutney & a yogurt raita on the side – if you can.  No worries if you cannot.

BASMATI RICE

INGREDIENTS

3 cups basmati rice – rinsed several times in a colander

1 TBS olive oil

1 tsp cumin seeds

1 tsp salt

20 green cardamom pods (if you can get them)

DIRECTIONS

Heat the olive oil in a pan.  Once hot – add the cumin seeds & the cardamom pods – again being wary of their popping & spitting.  I used 20 cardamom pods because mine were a bit old.  You might want to use fewer if yours are fresh & really pungent.  After a minute – add the rice & stir until it is all covered in oil & the spices are well blended.  Add 3 3/4 cups of water (or whatever ratio of rice to water your package suggests) & bring to a boil.  Use less water for firmer rice.  Once boiling – reduce heat to low & simmer, covered, for however long the rice package instructs you.  Remove from heat.  Fluff with a fork.

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Grilled Indian Eggplant Pizza with Feta, Tomatoes & Black Olives

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All Photos © Christine Elise McCarthy 2012

I am completely in love with India Sweet & Spices.  It is an Indian grocery store attached to a pretty ghetto cafeteria-style restaurant bakery – in the Atwater area of Los Angeles.  I wish I thought about this blog while I was there & took better photographs because these will not do it justice.  The grocery store is huge & overwhelming with its selection of rices & spices & pre-made (frozen, canned, packaged) Indian food.   This image is blurred but I think it gets the point across:

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Sorta.  Then there are the little details you only seem to find in family owned ethnic markets like the (also blurred) image of the second-from-the-bottom-left cumin with the label changed by hand with a Sharpie.  Or – the more interesting METHI SEEDS next to the cumin with the bizarre generic label.  My eye saw METH seeds when I first walked by so you can imagine my amusement.

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The produce is limited but unusual & I saw these baby eggplants & just had to buy some!

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Attached to the grocery store is the restaurant.   They have a large bakery case filled with sweets which all look supremely unappetizing to me and I neglected to photograph them.  I will next time & provide an update.  The food they offer is all vegetarian-vegan.  This picture – also nothing more than perfunctory – explains how that part is set up:

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So – you step up to the counter, select the combination you want & they ladle it all up for you.  I cold live on their yogurt raita & mint chutney & often go there just to buy these to items in quart containers to go.  You can also buy catering-sized portions of everything and at very reasonable prices.  This is a very good option to feed a lot of people on a budget.  The dining room seems more like a Tijuana border holding area & Bollywood music videos blare from TV’s everywhere – so – I recommend getting any food you get here to go.

Once home with my cutie little eggplants – I tried to think of something to do with them.  I had one pizza worth of dough leftover & some feta that needed using….so – this pizza was born.  The ingredients are only approximates.  I think everyone accepts that pizza is no science – but an art.  Look how cute these tiny eggplants are!

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Grilled Indian Eggplant Pizza with Feta, Tomatoes & Black Olives

INGREDIENTS

2 Indian eggplants, sliced, dipped in an oil-based dressing (I used a homemade Greek one) & grilled.

2 Little tomatoes – diced

Feta cheese to taste

Other grated cheese – to taste

Tomato sauce of your choice

Sliced black olives

Pizza Dough

Chopped fresh basil

DIRECTIONS

PREHEAT YOUR OVEN TO 450

Roll out the dough on a floured surface & place onto greased cooking sheet.  Top with sauce & grated cheese.  Arrange your eggplant seductively & top with feta, chopped tomatoes & sliced black olives.  Bake about 10-15 minutes or until the crust is nicely browned.  Remove it from the oven & sprinkle with the chopped fresh basil.  And there you have it!  This is a very light & relatively healthy pizza – if you go easy on the cheese.

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F.T.W. Pizza – with Macaroni & Cheese

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All Photos © Christine Elise McCarthy 2012

Ever had a bad day?  No, me either.

Just kidding.   We all have & we all will again.  Sadly.  Things go wrong.  Couples break up, taxes are due, computers crash, you get fired.  Didn’t get that two line part on that stupid show you feel is beneath you anyway?  Did you spend $100 on lottery tickets & not hit ONE number?  Did you find the BEST pair of shoes ever in an unbelievable sale – but they didn’t have your size?  Did you diet all month – and yet – SOMEHOW – gain a pound?  Did your unemployment run out?  Agent drop you?  Have your period for 14 days (sorry guys – but shit happens)?  Did your boss take something out on you that wasn’t your fault?  Big zit on your nose?  Hung over?  Run out of one color of printer ink in an emergency & were forced to go buy the fucking cartridge at Staples for $45 when you could have gotten it online for $5 – if you’d had time?  Forced to hear Sarah Palin’s voice or fight with an ignoramus about American “freedom” as if we were the only free friggin’ country?   Dog shit on your new carpet?  Inlaws staying with you?  Thought there was more dirty Chard in that box of wine than there really was & now you are left only half in the bag when you really needed an ALL IN THE BAG night?  Oh – I could go on & on but let’s just get to it.

Bad day?  Try my “Fuck the World” Pizza.  It is pizza topped with leftover mac & cheese & some more cheese.  How can you go wrong with that??  17,000 calories & a bottle of red wine later – things start not looking so grim after all.  So – carb up & FTW!

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FTW Pizza – with Macaroni & Cheese

INGREDIENTS

Pizza Dough

Some kinda jarred sauce (I used this)

Mac & cheese – leftover is best

Grated cheese

Chopped fresh basil

And I added jalapenos & pepperoncini – because I like a little (lot) of spice

DIRECTIONS

Assemble the pizza – keeping the basil aside.  Cook it at 450 degrees until it is browned nicely.  Top with the chopped basil.  Slice it up.  Shove it in your face.  Go into a Diabetic coma.  Gain 5 pounds.  Fuck the world!

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