Caramelized onion & apple sandwich with pineapple cashew couscous

Our friend, mixed media artist Sue Bleiweiss, who is the facilitator of the Sketchbook Challenge project, has a little secret:  she is also a trained chef!  Once I found this out I asked her to (please!) submit a favorite dish.  She graciously agreed to do just that.  I hope you will try this yummy-looking entree, and let us know how you liked it!  

Thank you, Sue, for the beautiful food.

Caramelized onion & apple sandwich with pineapple cashew couscous

This caramelized onion and apple sandwich is one of my favorite lunchtime meals. The crunchy apples paired with the sweet and savory onions along combine with the tangy creaminess of the goat cheese to make a deliciously satisfying sandwich. 

Ingredients

1 onion (Vidalia if available)

1 tbls Olive oil

1tsp brown sugar (optional)

1 apple

Spreadable goat cheese

1 tbls walnuts chopped

Lettuce

2 slices of bread

Caramelize the onions: Cut the onion in half and then slice it very thin.

Heat a skillet, add the olive oil and then toss in the onions.  Sprinkle them with a bit of kosher salt (if you have it) give them a toss and then turn the heat down to a low to medium flame. 

When you are caramelizing onions the most important thing is not to try to rush the process!  Low and Slow is the secret to bringing out their sweetness and getting them that rich golden brown color.  Give them a toss in the pan every so often so that they cook evenly.  Depending on how thinly you have sliced them the caramelizing process can take anywhere from 20 to 30 minutes. 

Once the onions have cooked down I like to toss in a teaspoon of brown sugar.  This adds color and just a touch bit more sweetness.  Stir in the brown sugar and then set the onions aside while you prepare the rest of the sandwich.

Peel and slice the apple

Spread a little goat cheese on each slice of the bread and then sprinkle with the chopped walnuts.

Add a bit of lettuce and then slices of peeled sliced apple.

Add the caramelized onions.

Top with the other slice of bread.

If you’re not a fan of apples then try this sandwich with sliced pear instead.

Pineapple Cashew Couscous

1 box Near East Couscous Parmesan (or your favorite couscous)

2 cups steamed broccoli (asparagus works nicely here too)

1 or 2 scallions chopped (white and light green parts only)

1/4 cup chopped cashews

Pineapple - 1/2 cup fresh cut chunks if it’s available, if not then a small can of drained canned pineapple chunks will do.

Prepare the Couscous according to the directions on the box.  When it’s done stir in the brocolli, cashews, and pineapple.  Toss to combine, add salt to taste and serve.

Easy Summer Steak Salad

We always seem to prepare one-too-many steaks when grilling outdoors.  This is fine with me, because I like using the leftovers in new dishes.  

The weather here in San Antonio has been very hot.  Sometimes I don't want to eat a hot meal in the summer, and tonight was one of those times.  Enter the leftover steak.

Unfortunately, I failed to take step-out photos, but this is so easy you won't need them.

Ingredients:

a variety of washed, dried, cut lettuce

one yellow zuchini (or other vegetable of choice) halved lengthwise and sliced crosswise

one red onion, sliced

olive oil

one avocado, cubed 

leftover steak, cut into 1/4 inch slices (cut against the grain of the meat), then cut into rectangular pieces

(think fork-friendly size!)

dressing of choice

Prepare lettuce and place in salad bowl to dress, but wait until just before serving to dress the greens.

Slice avocado in half with skin intact.  Using knife, create slices lengthwise in the flesh of the avocado, then crosswise.  Pop the pieces out into a prep bowl.  Easy!

Heat a wok or saute pan with 2 Tablespoons olive oil until medium-hot.

Drop onions into hot oil and sautee until nicely carmelized.  Remove from pan into a prep bowl with a slotted spoon.

Add zuchini and saute until edges are beginning to brown.  Again, remove from the pan with a slotted spoon.

Turn your sliced steak into pan.  You may wish to add a small amount of seasoning or dry rub onto the meat.  I threw a teaspoon of a steak rub I had on hand.  Quickly toss the meat in the pan enough to heat through but not cook.  Remove pan from heat until ready to serve.

Dress the salad, then plate it.

Layer the ingredients over the salad:  squash, onions, avocado, then steak.  Serve!

It was delicious and simple.  Just my kind of summer meal.

*Note:  this idea works with any leftover protein:  salmon, shrimp, pork, or chicken.  It is a nice change from a traditional chef salad!  Try it and let me know what you think.

Going to the Produce Market

 We've been going to Orange Home Grown produce market every weekend in Orange, California.  These mushroom, which I can't remember the name - you cut off the crown on the bottom and saute them with onions and garlic - oh so delicious. And Shitake mushrooms below, another favorite of mine.

The fruits and veggies are amazing.

The most flavor able and sweet strawberries!

Asparagus

The largest beets that I have ever seen.

Carrots

Dining Out in Denver, Colorado

Leslie Jenison and Jamie Fingal dined at this restaurant May 10, 2011 in Denver, Colorado.  We were celebrating the fact that we had both finished taping workshop DVD's  for Interweave in Loveland, Colorado.  We treated ourselves to a tasting menu with red wine pairings.  Rioja, 1431 Larimer, Denver, Colorado

This is the street outside the restaurant was lined with these white lights, which gave it a magical feel - the perfect start of our amazing dining experience. The chef of Rioja is Jennifer Jasinski and her book "The Perfect Bite" has 76 delicious recipes from the Rioja kitchen.  Our waiter was wonderful.  This meal reminded Jamie of dining at the French Laundry in Napa.

First Course - (Left side) tuna sashimi and tuna tartare, marinated apple and fennel, anise vinaigrette, crispy apple chips, which was fresh and sweet.  (Right side)  fresh bacon,cardamom spiced Kurobuta pork belly, Madras curry scented garbanzo bean puree, which melted in your mouth.  2007 Piedra Rojo Pinot Noir, Oregon

Second Course - roasted candy striped beet salad, cucumber mint vinaigrette, snow drop goat cheese, crispy beet chips, pickled red onion, micro beets, mint syrup, and this was one of the highlights of our tasting! 

Third Course - thyme scented tapioca gnocchi, morel mushrooms, English peas, asparagus, lemon yuzu nage.  Just the right amount of wonderful and delicious seared gnocchi.  2009 Own Roe Sinister Hand, Columbia Valley

Fourth Course - thai scallops, lemongrass panna cotta, compressed pineapple, plantain tuille, coconut kiffir lime puree.

Fifth Course - grilled Amish NY steak, organic tri-colored carrot gratin, cumin mustard vinaigrette, carrot reduction, grilled red onion marmalade, watercress, sugar snap pea, shaved carrot salad.  We were practically stuffed at this point, but managed to eat most of this entree.  It was utterly delicious.  2007 Bocchino Roccabella Nebbiolo, Langhe

Dessert - fig and goat cheese beignets

Dessert - Peanut Butter and Jelly. 

Veggie au gratin served with lamb, salad, and heirloom tomatoes

I had a delicious brussels sprouts casserole in New York at the Green Table restaurant in the Chelsea Market a few weeks ago and I couldn't stop thinking about it.  When I opened my farm box this week and spotted the brussels sprouts, I knew it was time to attempt a low-carb version.  Because I didn't want to make a bechamel sauce in the traditional au gratin spirit, I elected instead to use an egg-cream custard base for the dish.  While not as "saucy" as it might have been, it has excellent taste and was well-seasoned!

Ingredients:
1.5 cups brussels sprouts, rinsed and cut in half lengthwise
2-3 cups red chard, rinsed and chopped into large sections
1/2 to 3/4 cup scallions, or chopped onions
whole nutmeg
1 tablespoon dry curry mix
1 tsp creole seasoning (or other favored dry seasoning)
sea salt
pepper
4-5 eggs, beaten
1/2 cup cream
1 tablespoon of red sauce (optional)
1.5 cups shredded cheese (I used a combination of Manchego, sharp cheddar, and parmesan)
grapeseed oil

Heat a large pan until medium high.  Add 1 tablespoon grapeseed oil.  When oil begins to shimmer, add brussels sprouts and saute until some browning is visible.  Remove from heat into a separate bowl and allow to cool.  Add onions and cook until slightly browned, remove from heat into separate bowl.  Repeat with chard, but cook until just wilted.  Remove pan from heat.  Allow vegetables to cool until just warmer than room temperature.  Squeeze chard to remove excess juice.  Separate leaves slightly.

Pour combined egg/cream (spice) mixture into a 9x9 greased casserole dish.  Season with curry mix and a pinch of salt and pepper.  Once vegetables are cool, carefully distribute them over the surface of the egg mixture, beginning with chard, then brussels sprouts, then onions.  Lightly season with creole mix.  Sprinkle cheese over surface until it is covered.
Bake at 350 for approximately 25 minutes, then broil for 2-3 minutes to brown cheese.   Serve immediately.

 sauteed scallions

 brussels sprouts

 wilted sauteed chard

mixture of manchego and cheddar cheese

 egg/cream mixture

 red sauce (this is a home-canned version I picked up at the Farmer's Market)

 I layered the parmesan cheese over the egg custard prior to adding the vegetables

 adding the vegetables so they are evenly distributed throughout the casserole

 top with cheese mixture

grate a small amount of nutmeg over the cheese.

Nutmeg adds a wonderful aromatic element to the dish!

Heirloom tomato:  Yummy!

I never know how to cut one of these "curled up" tomatoes

I cut it into "sections", drizzled it with a small amount of lemony olive oil

added a sprinkle of sea salt, pepper, and some freshly chopped Italian parsley from the garden

Delicious!

Lamb chops were drizzled with a small amount of balsamic vinegar and a bit of lemon pepper dry rub,

then cooked on medium-high heat (pan seared) for about 3 minutes/side.  

Serve immediately.

*With the exception of the cheeses, all the fresh food came from my fresh delivery from Greenling.

Port Restaurant in Corona del Mar, CA

Dining out with my dinner group.  We have been getting together for dinner once a month for three years and we've only repeated two restaurants on the list. This week we went to the Port Restaurant in Corona del Mar.  My friend Ann brought this lovely bottle of red wine.  On Monday nights, the corkage fee is waived if you order 2 entrees. 

I had a side of fresh vegetables and Gnocchi over a bed of spinach.  It was delicious, with just the right balance of flavors.  My friend, Jacquin also had the Gnocchi and a side of bleu cheese mashed potatoes for the ultimate carbo load.

Ginger had a filet, fresh veggies and get this - bleu cheese mashed potatoes.  Beautiful presentation.

Ann had the fish special.  I think the presentation of this plate is amazing, how your eye moves from the green sauce to the top garnishes on the fish.

Here is a view of the inside of the restaurant.  We sat as far back as we could from the nightly entertainment that starts at 8:00pm.  We're are more into having a marvelous meal and conversation, rather than listening to loud music and not being able to hear each other.  We left just as it was starting.

Got Leftover Lamb? Make Lamb Hash

Dice 4 small gold potatoes and one small sweet onion.  Heat up a non-stick pan and add some Olive Oil, about 2T and spread it around the pan with a spoon.  Add the potatoes and cook, stirring often to prevent too much browning.  When you see that they are starting to brown, add the diced onion in the middle and cook.  If everything in the pan is not coated with olive oil, add a bit more.  Once the onions begin to cook, you can mix them with the potatoes, stirring often, so that nothing gets too brown.

One piece of leftover lamb (it was about a 5" square) - cut up

Green beans - cook in the microwave with some water, and steam them for about 3 minutes to get them to soften up

The potatoes are onions are looking pretty good at this point.  The potatoes should be fork tender.

After you cut up all of the lamb, coat with some flour and mix it up so it is everywhere.  You will make a mixture in a cup of 2 T flour and 1 cup of water.  Put your hand over the top of the glass or cover with Glad Press n'Seal wrap, and shake it up, to mix up the flour and water.  Add the green beans and floured lamb to the skillet of onions and potatoes.  Then add the flour and water mixture.  Stir to blend and when the lamb is all warmed up - dinner is ready!

Lamb Hash - all in one dinner