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Warm and Spicey Clam Broth with Cous Cous

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The cool is coming in and already I am feeling the day’s light getting shorter. Aside from the childish pleasure of running out the door and not having to remember a sweater- I love the long days of golden light that we get in the summer months in the North, and I will really miss them.

I love the Fall though. More than anything, I truly enjoy the change. I am reminded every few months that no matter how much I desire it, change is happening. Life is a river. We are the river- and it’s joyous to embrace the flow. Have you ever swam against a strong current and then tried swimming with it? Going against is hard and you get nowhere fast- but going with nature’s flow makes one feel powerful and exhilarated. It’s hand over fist glory- Look at MEEEEEEEEEEEE!

My birthday is coming up soon. It’s a big one. One that makes a person usually take a few moments to evaluate. One often asks:  Is this where I expected I’d be at this point in my life? The answer is, I am always here. I am always in this moment right here, right where I am supposed to be. So decade markers mean nothing as I move forward into change, they simply just do not matter.

I used to resist change. I used to fight for the exact spot and location of where I wanted to be, and then hold onto it for dear life. I thought this was right and good- I also thought it was success.

I now think differently.

Change means growth. Change means lessons learned (hopefully). Change is life.

Besides, who really wants to complain?  Cooler days means it’s more fun to turn the oven on, or invest an afternoon in a roast. It’s also wonderful for a soup like this one- warm and spicy and easy to make. So perfect for sharing on a cloudy day when there is nowhere to go. Steaming bowls of broth, warm friends and glasses of crisp wine.

Cooler weather is also wonderful for snuggle lovely sweaters- and really, don’t you just love that feeling when the air nips and your sweater keeps you warm and toasty? I just have to remember now to pull one down from the shelf and take it with me.

A small lesson learned. (hopefully)

Spicey Clam Broth with Cous Cous
any small clam will work in this dish from vongole, to cherry stones. If you’re not a fan of clams, you can substitute shrimp or fish filets too.
 
serves 2
 
1T Olive Oil
1 clove of garlic, minced
generous pinch of red chili flakes
1c rough chopped tomatoes
3c of mild vegetable broth or chicken broth
.33c whole wheat cous cous 
2 dozen cherrystone clams
Cilantro to garnish
S&P to taste
 
In large sauce pan warm the oil and gently sautee the garlic. After 2 minutes add the tomatoes and chili flakes. Cook until the tomatoes are wilted but still juicy-about 3 minutes.
 
Add in the broth and bring to the boil. Add the cous cous and gently boil for 15 minutes.
 
Add the scrubbed clean clams and cover the pot. Allow to cook for another 4-5 minutes until the clams are open. Turn off from heat and allow to stand for 2-3 minutes.
 
Serve into shallow bowls and garnish with fresh cilantro leaves.
 
 
 
***This dish is wonderful with a Viognier or a light Chardonnay***
 
 

Heavenly Roasted Peppers with Artichoke Puree

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Fall colored roasted peppers with a light green artichoke puree.

Taking the time to make fresh roasted peppers is well worth it in my book. Not only do I appreciate the better flavor, but I don’t drown them in oil either- which they simply DO NOT need! Peppers are packed in oil are to preserve them, but I eat mine right away. Instead of all that oil, I dress them with this fantastic artichoke spread, that will steal the show the next time you serve it.

Roasting peppers is a little time consuming, I won’t kid you. I usually throw mine into the oven when I’m in the midst of doing other things. If I can’t get to skinning them right away I’ll do it later- though between you and me- skin-on ain’t no bad thang either.

For company I’ll do them up right, but once a week I throw in a nice big tray of roasted peppers to keep them in the fridge for a great afternoon snack- or an addition to a sandwich.

This batch was a result of falling in love with all the colors at the farmer’s market. Seriously, how could I resist? I pulled them into my arms like I was arranging flowers. Once they were roasted I had a blast arranging them into a contemporary painting of colors on the platter.

I’m also really loving this artichoke dip. This was a bit of stroke of serendipity when I came up with this. At Fairway they sell lovely little jars of artichoke puree for a mere $9 each. On the other side of the aisle are the bins of pickles, olives and- artichokes. Do I need to explain my thinking?

The addition of the rosemary is just stellar. The pine flavor rosemary makes the artichokes sparkle and it compliments the peppers too. I make myself a good batch of this. It’s so good on so many things.  Rather than mayo I use this garlicky spread on my sandwiches. The flavor is amazing and it’s just as satisfying.

Strips of bright colored peppers with a nice addition of artichoke puree

So now you can add a brightly colored serving of delicious and healthy vegetables into your weekly menu.

Roasted Peppers with Garlicky Artichoke Puree
If you prefer to use pre-made peppers, that’s fine. Drain off the extra oil and reserve for salad dressing. The artichoke dip is also wonderful with other veggies too. You’ll fall in love, I promise.
 
serves 3 plus one cup of dip
 
6 peppers of varying types
1 can of artichoke hearts packed in water
1 small clove of garlic, crushed and rough chopped
2t fresh lemon juice
S & P
1T olive oil 
1T fresh rosemary
 
Preheat oven to 350˚ and line cookie sheets with foil
 
Slice peppers in half and deseed. Arrange top down on sheets. Roast until blistered and a bit shriveled. Abt 45 mins.
 
Allow the peppers to cool, then peel off skins. Slice into thin strips and arrange on a plate.
 
 
In a food processor combine drained artichokes, garlic, S&P and olive oil.
 
Puree until smooth. If necessary you can add a little water to reach desired consistency.
 
Spoon puree over the peppers and top with chopped fresh rosemary.
 
Store leftover puree in the fridge for up to a week.
 
 
 

Rogue Creamery and Magical Moments: Broiled Tomatoes with Smoked Blue Cheese

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Rogue Creamery Smoked Blue and Roelli Cheese Dunbarton Blue (Cheddar Blue mix)

Right before I headed out to Portland for the IFBC conference, I was roaming around the Flat Iron District and got drawn into Beechers Cheese Shop like a magnet to metal. It’s a cheese lover’s play pen. At every turn is a gorgeous case full of delights, crackers, jams, books and displays. Wonderland! And in the back is a take out section for way too awesome grilled cheese sandwiches. I’ve been in before and walked out in bliss with a perfectly crusty hot gooey grilled cheddar with fig jam. Had you been able to see the look on my face you would have thought me tranced- which I was.

I had just come from the Union Square Farmer’s Market, which is only steps away, with a cache of New Jersey beefsteak tomatoes and a few yellow ones too. Man do I love August’s bounty. I’ve been trying to slim down a tad, so standing amongst rows of delectable cheeses is extremely dangerous.

I decided to then just innocently do a little reconnaissance, you know, for FUTURE posts, and then just like that- I became overcome with lust. My little eye spied a gorgeous cheese from Oregon- the above pictured Rogue Creamery Smoked Blue. After a small tease of a taste, I had to have a chunk. While standing at the counter I overheard another cheese fool wax poetically about the Dunbarton Blue, which is not only beautiful like a watercolor, but remarkable in ways I promises to explain in an upcoming post.

Tomatoes and Cheese ready for the broiler

What was even MORE remarkable though, was just a few days later, during a speed tasting even at the IFBC conference- who came ambling over to our table, but one of the owners of Rogue Creamery with this EXACT same cheese! Such a sweet woman, who so sweetly and quietly promoted her cheese, that I had to jump up and start blathering away about it (my NYer comes out at the most interesting of moments). I think I startled her a little bit- but seriously- this is good stuff and and should NOT be underplayed in my opinion.

Presenting the Smoked Blue Cheese
I’m a bit of a sucker for coincidences- so I took this as a sign from the heavens that this cheese and I are meant to be. I know this is a silly statement- but in a way, it’s very true, and I am grateful.

I think what’s best about this story is that it’s just affirms for me that the good things in life are not that complicated. Once I stopped putting things off, or restraining myself for made up reasons- that the goodness began to generate it’s own natural flow.

One of my favorite quotes about success is: “Success is when opportunity meets preparedness”. I’ve always attributed this to the work place, but I am being reminded on a daily basis, in myriads of small ways, that successes are all around us.

I used to be very successful in business, and had all the attributes that come with that- but I didn’t have these quiet, soul fulfilling moments. What’s even more exciting is that they come one after the other! I don’t seek them out, I have no intentions when I walk out the door, or click on a new blog, or start a conversation while standing on a line somewhere- but the riches are spilling out all around me constantly.

After returning home with my tomatoes and cheese I set about making this simple afternoon treat. Great on it’s own or as a side dish, but I think it’s also great to serve with cocktails or a glass of wine.

I simply sliced my tomatoes nice and thickly, sprinkled them with some of the cheese and ran it under the broiler for a few minutes- just to warm and sweeten the tomatoes, and melt the cheese. A quick sprinkle of flaked salt and a grind of pepper went down before topping it all off with some paper thin sliced red onion.

Delving into serendipitous bounty.

I hope these little magical moments happen for you. I want this to happen for you. As the school year begins and we start hurtling toward the end of the calendar year- my wish is that we are able to enjoy these moments of joy and deliciousness.