Rockfish Ceviche, and a Marriage Lesson

Marriage is a great lesson on give and take. I will admit, during my first year as a married woman I had a hard time taking and an even harder time giving. I was so independent it was difficult for me to open a joint bank account so we could easily pay the bills. If he asked me to turn off the lights when I left the house, I would huff and puff until the house fell down. Then, something clicked. I realized he was just asking me to give him what he needed to be comfortable and joyful. As soon as I learned how to give more than I wanted to receive, I got a lot more in return. I am only three years in to married life, but I have learned more about myself with him than if I were doing this alone. It is an evolution of love and commitment that keeps me grounded and at ease.

I speak of marriage and giving because my audacious husband caught me a rockfish fresh from the Chesapeake Bay. Yes, he did. And when he brought it home fresh on ice, he expected me to help him filet it. I had to put my fear of fish eyes and guts behind me while we expertly fileted the 33 pound water beast with a little help from YouTube. And what did I get in return? The chance to make a pleasing batch of succulent and fresh Rockfish Ceviche, and eat it with him. Ain’t love grand?

Rockfish Ceviche

Prep: 30 min

Ready in: 2-3 hours

Serves: 4 (or 8 appetizer portions)

Ingredients:

• 1 pound fresh rockfish, deboned and diced in to small cubes
• 1 teaspoon salt
• 8 limes, juiced
• 2 Serrano peppers, seeds removed and diced
• 2 stalks celery, diced
• 1 tomato, seeded and diced
• 5 green onions, diced
• ½ cup fresh parsley, chopped
• 1 avocado, diced
• Freshly ground black pepper
• 2 tablespoons olive oil
• ¼ cup (packed) fresh cilantro, chopped
• Tortilla Chips or Water Crackers

Directions:

1. In a large bowl, toss the fish, serranos, celery, and salt together. Cover in lime juice (the fish should be completely immersed in the lime juice). Cover and let the mixture sit in the refrigerator until the fish starts to “cook” and turn opaque; about two-three hours. 
2. Remove from the refrigerator and toss. Add tomato, green onion, parsley, diced avocado, black pepper, and half the cilantro. Lightly toss to mix without breaking avocado.
3. Serve in chilled glasses topped with fresh olive oil and cilantro. Great with tortillas, tortilla chips, or water crackers for crunch.

*Cooks note: In order for the colors to remain vibrant and fresh, leave the tender herbs and vegetables out of the marinating process until the last few minutes before serving. Also, use a slotted spoon to drain some of the liquids while serving. Pssst...ceviche juice is known as a hangover cure called "Tiger's Milk". I dare you! 

Gluten Free Peanut Butter Apple Crumble, and a Happy Mother

My mom makes a mean fruit crumble. She might not know this, but as a child I loved when she made it for us. I could never figure out why hers was so much better than anyone else's, until we made it together during her last visit to Baltimore. Her mantra is simple: double the crumble. No one ever puts enough crumble on top.

My father and I are known as the cooks in our family, but this is only because my mother, who is a great cook, prefers to clean our mess and critique our meals rather than get her cute little hands dirty. But when she cooks it's always great and comforting. I guess that is the Irish in her. She'll whip up meat and potatoes, cheesy casseroles, delicious refrigerator cookies, quick shepherd’s pie, and perfect mushroomy beef stroganoff like nobody's business. She'll have you know.

During her visit to Baltimore, we were sitting at my kitchen table giggling like fools and drinking wine (as only we can do when we are together) while mom was thumbing through an Amish cookbook in my collection. She came across a recipe for peanut butter apple crumble that made us both salivate like Pavlovian dogs. Of course, it required lots of butter and lots of flour, but the gist of the crumble was decadent natural peanut butter to help form the gooey crumbly texture. And what goes better with apples than peanut butter? It was the perfect recipe to recreate with gluten free and dairy free ingredients. It took a few tries (for example, mom put cumin instead of cinnamon in the first batch...she blames the wine) but we finally got it right.

It was an absolutely noteworthy apple crumble for a noteworthy cook and mom. Of course, we doubled the crumble.

Gluten Free Peanut Butter Apple Crumble
*Gluten-free and dairy-free
Makes 6-8 servings
Bake time: 40 – 45 minutes

Ingredients:

• 4 cups peeled and thinly sliced apples
• 1 cup sugar, divided
• 1 cup brown rice flour, divided
• ¼ cup tapioca flour
• 5 tablespoons trans-fat free margarine, divided
• 1 ½ cups gluten free old-fashioned oats (I use Bob’s Red Mill)
• 2 teaspoons ground cinnamon
• 1 ½ cups creamy natural peanut butter
• Optional: sweetened whipped cream or ice cream to pile on top

Directions:

1. Heat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Stir together sliced apples, ¾ cup sugar, and ¼ cup brown rice flour in large bowl. Spread in prepared pan; dot with 2 tablespoons margarine. Combine oats, remaining ¾ cup brown rice flour, ¼ cup tapioca flour, remaining ¼ cup sugar and cinnamon in medium bowl; set aside.
3. Place 1 tablespoon of margarine and peanut butter in small microwave-safe bowl. Microwave for 30 seconds, or until the mixture is melted; stir until smooth. Add to oat mixture; mix gently until crumbs are formed. Sprinkle crumb mixture over apples.
4. Dot with 2 tablespoons of margarine. Bake uncovered for 40-45 minutes or until apples are tender and edges are bubbly. Cool slightly. Serve warm or cool with whipped cream or ice cream, if desired (I don’t do this because I can’t eat dairy, but this is how my husband and family rolls).

I Feel Bold, and a Classic Margarita with Fresh Mint

Throughout my life, I have struggled to find my voice. Not my talking voice. I found that right out of the womb. Just ask my mother. The voice I’m referring to is that mystical creature artist’s talk about when they are trying to discover what distinguishes them from the crowd. No one really knows what it means or how it can be found, but I have not found mine yet. Maybe it’s hiding under the bed.

The volumes of journals and notebooks I have filled over the years are bursting with words that were obviously written by someone with multiple personality disorder. Maybe that is just who I am, a girl with many voices. One minute I write about a first memory when my father was in the habit of trying to perfect lemon meringue pie. He would whip up meringue, and then cover my face with the soft peaks, creating a Santa-like beard on a tiny, almost in-the-buff three year old. I love that memory as much as I love lemon meringue pie. The next minute, I write about how unpleasant it feels to be in my own skin sometimes, because I am misplaced even though I feel bold for the first time in my life. Getting laid off in your early thirties just as you are finishing school can do that to a girl. I anticipate that these thoughts will eventually wane, and underneath I will find me again. I accept being flawed, just as long as I also feel daring enough to allow my many voices to be heard.   

When I’m feeling this way I often rely on a trusty side kick, a classic margarita with a little mojito twist of fresh mint. This is not to say I get drunk to hide my feelings. Oh no. Okay, maybe sometimes. But I do enjoy a perfectly crafted cocktail after a long day of trying to be a housewife, rewriting my resume, applying for jobs, and being creative in the kitchen. I made this margarita based on a recipe from a wonderful book called The Drunken Botanist by Amy Stewart. The book was given to me by a dear old friend who knows my many sides very well, and it is filled with wit and wisdom as well as many facts about the plants that make our fine spirits. Ms. Stewart is certainly a kindred spirit, and if you love learning while reading a great book as much as I do, I am sure you will have affection for her too.  

Classic Margarita with Fresh Mint, On the Rocks

Serves 2

You will need:

• A cocktail shaker
• Ice cubes
• 2 old-fashioned glasses

Ingredients:

• 4 ounces tequila (the recipe calls for 3, but let’s be serious)
• 1 ½ ounces freshly squeezed lime juice
• 1 ounce Grande Marnier or Cointreau (or another highly quality orange liqueur)
• 2 tablespoons of agave syrup
• 6 fresh mint leaves
• Salt, for the rim

Directions:

1. Rub the edge of each old-fashioned glass with a wedge of lime and dip in to the salt. 
2. Fill glass with ice. 
3. In a cocktail shaker, shake all of the ingredients except the slice of lime vigorously with ice.
4. Strain over the prepared glasses (to keep big chunks of mint from falling in to the glass).
5. Garnish with slice of lime and a sprig of mint. 
6. Enjoy!

Barbacoa Soft Tacos

Today is Cinco de Mayo. As we eat our authentic tacos and sip on cold, tangy margaritas we aren’t necessarily thinking about what the day really stands for, which is a commemoration of the Mexican army's 1862 conquest over France at the Battle of Puebla during the Franco-Mexican War (are you asleep yet?). And that’s OK, because over time Cinco de Mayo has given Americans an excuse to do something even more stirring. We are warmly acknowledging and openheartedly embracing our neighbor’s rich heritage and culture. If you peel back the gritty layers and expose the country for what it really is, Mexico is brimming with history, celebration, and delicious food. 

I started this recipe thinking as every other food blogger thinks; I’m going to jump on the band wagon and make a Mexican recipe for a fun holiday. But as I researched how to make a delicious and authentic barbacoa, I was more intrigued by just how old this recipe really is. Experienced Mexican cooks have been passing down recipes for perfected barbacoa for over a thousand years. Its antiquity is as rich as the land, and I needed to do it service while making it easy for experimental home cooks like me to get authentic flavors with very little prep time. Although the prep is light, it still takes time to get the right texture and heat. If you are having a party, make this at least a day ahead of time as barbacoa gets better with age. So after closing the lid and sliding your masterpiece in the oven, grab some tequila and have your own Cinco de Mayo celebration while the oven does the rest of the work. Everything worth eating takes time. You might as well get drunk while you wait. Amiright? 

Barbacoa
Prep time: 30 minutes
Cook time: 4 hours
Servings: 20
Nutrition information per serving: 235 calories, 10 grams of fat, 33 grams of protein, 0 fiber

Ingredients:

• 1 ½ pounds oxtail (optional, but please do it)
• 4 – 5 pounds organic chuck beef roast
• 2 tablespoons vegetable oil
• 1 white onion, chopped 
• 1/3 cup apple cider vinegar
• 4 garlic cloves 
• 3 teaspoons dried cumin 
• 2 teaspoons oregano 
• 2 charred poblano peppers (or ancho chiles if you can find them) 
• 1 ½ teaspoons of kosher salt (it’s a lot of meat, just do it) 
• 1/2 bunch of fresh cilantro 
• ½ teaspoon of ground cloves 
• 14 oz (or two cans) of chipotle chilis, including adobo sauce 
• The juice of 1 lime 
• 3 bay leaves (removed after cooking) 
• 1 cinnamon stick (removed after cooking) 

Directions:

1. Preheat oven to 275 degrees.
2. In a blender, combine apple cider vinegar, garlic, cumin, oregano, charred poblano peppers (you can char them quickly on the stove top over an open flame with no oil), pinch of salt, cilantro, ground cloves, chipotle in adobo, and lime juice until thoroughly blended; set aside.
3. Preheat vegetable oil in a large heavy pot with a lid to medium high heat. In batches, sear oxtail and cubed chuck roast until brown; reserve in a large bowl on the side. When all the meat has been browned, add chopped onion to the pot and cook until translucent; about five minutes. 
4. Return the seared meat with its juices to the pot. Cover in reserved sauce and add bay leaves and cinnamon stick; bring to a boil. Reduce heat to low, cover the pot and transfer to the preheated oven. 
5. Cook for 4-5 hours or until the meat shreds very easily with a fork. Remove bay leaves and cinnamon stick. With a slotted spoon remove all of the meat from the pot and transfer the meat to a large dish to cool slightly leaving behind only the sauce. Bring the sauce to a simmer, skimming the fat that rises from the top; allow it to reduce by half; about 10 minutes. 
6. With a for fork (or your hands) shred the meat, removing the bones and the fat as you go. Return the shredded meat to the sauce in the pot.
7. Remove from heat, cover and cool to room temperature. Refrigerate overnight. Serve the next day by reheating as needed. Serve with corn fajita shells, avocado, minced white onion, fresh cilantro, salsa fresca, or anything else you love on your tacos!

*Barbacoa gets better with age. Keep covered and cool for up to five days. Reheat and serve as needed. If you are serving it at a party, reheat the entire pot and garnish with fresh cilantro and tomatoes. Gorgeous presentation right in the pot!

Chicken and Dill Soup with Homemade Broth

Mystery solved. There are two elements required to make the perfect bowl of chicken soup: lots of fresh dill and a homemade broth. Fresh dill is, for lack of a better word, amazing. It literally transforms this chicken soup in to a noteworthy experience. Each slurp fills your mouth with a fresh burst of dill followed by silky and savory hot broth. There are a few tricks to making a great broth, which I will share with you here. What it boils down to (no pun intended) is patience and a little love.

This soup is worth it.

Tips to making the perfect homemade chicken broth:

Tip #1: collect the ends of carrots, celery, fennel, and/or other root vegetables throughout the week, and save them in a large Ziploc bag in the freezer until the bag is full. the more veggies the more flavorful your broth will be. Fennel is a must.

Tip#2: Save the carcass of rotisserie chickens or chicken "scraps" in the same manner. I like to have at least two chickens worth in the freezer before I make broth. Some recipes suggest roasting chicken before making broth which is why I save rotisserie chicken scraps. Roasting the bird really does give the final product a more refined and smoky taste. Waste not, want not.

Tip#3: For a clear broth, peel the onion. For a deeper color, keep the peel on. I always keep the peel on.

Tip#4: Always simmer, never boil. Boiling makes for a cloudy broth.

Tip #5: Following these tips without the chicken also makes the perfect vegetable broth.

Chicken and Dill Soup with Homemade Broth

Ingredients:

For Broth:

• 1-2 chicken carcasses
• 5 quarts water
• 1 large onion, halved
• 2 garlic cloves, whole
• 2 bay leaves
• 4 large fresh Italian parsley sprigs
• 4 large fresh thyme sprigs
• 1 teaspoon fine sea salt
• Freshly ground black pepper
• Frozen vegetable scraps, to include at least:
• 3 carrots
• 3 celery stalks
• The scraps from one fennel

For the soup:

• 1 3 ¼ pound boneless skinless chicken breast
• 2 tablespoons olive oil
• 2 garlic cloves, sliced
• 1 cup onion, sliced
• 1 ½ cups peeled carrot, thinly sliced on a diagonal
• 3 celery stalks, thinly sliced on a diagonal
• ½ lb mixed fresh mushrooms, thinly sliced
• 1 bunch of fresh dill, chopped

Directions:

1. Place both carcasses, 5 quarts water, halved onion, 2 whole garlic cloves, reserved frozen vegetables, 2 bay leaves, parsley sprigs, and thyme sprigs in 8-to10-quart pot. Bring to a simmer. Reduce heat. Simmer 1 1/4 hours.
2. Strain broth; return to pot and simmer until reduced to 7 cups. Turn down heat to low. Add chicken breasts; poach until cooked through. Remove chicken from broth and allow cooling; straining broth and setting aside. Shred chicken breast; reserve on side.
3. Heat oil in another large pot over medium-high heat. Add sliced onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add sliced carrots, celery, mushrooms, 1 teaspoon sea salt, and 7 cups broth; bring to a high simmer. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add shredded chicken; season with more salt and pepper. Garnish with a lot of fresh chopped dill.

Woodberry Kitchen, Bar Side

I've raved about Woodberry Kitchen on Grubarazzi before. With its eclectic eco-urban charm and great locavore food, it's one of the best restaurants in Baltimore. But I always make reservations weeks in advance to ensure a seat at an okay table with an above average view. That is, until I grabbed a seat at the bar on a whim with friends early one Saturday evening.

Call it luck. Call it perfect timing. We found three empty seats in a totally packed restaurant with a perfect view of the lively kitchen. WK is an entirely different experience sitting bar side, with handsome bartenders dressed up as hip urban farmers slinging perfectly measured and chilled cocktails in front of your eyes. It was magical watching them create one $12 cocktail after another with precision, grace, and the occasional taste test to ensure accuracy.

We went for one cocktail but stayed for three while we nibbled on One Straw Farm popcorn, deviled eggs,fancy roasted sprouts on toast, and gorgeous roasted beet flatbread. After we finally peeled ourselves away from our perfect little spot, we made our way to the fire pit outside. It was a beautiful but chilly night. The  savvy waiter in charge of the hangers-on outside gave us a blanket to share, and coaxed us in to one more hot toddy by the fire. This was not hard to do since we weren't quite ready to say goodbye. Sure, we spent a small fortune for a few hours of luxurious imbibing, but Woodberry Kitchen is often worth its weight in gold.

Deviled Eggs, Sprout Bruschetta, Gov't Mule, and Roasted Beet Flatbread at WK

The Gathering: Baltimore's Food Truck Rally

Baltimore, with its big city grit and artistic underbelly, was destined to become an integral part of the Food Truck Nation. Over the last few years, gourmet food trucks have been popping up everywhere from LA to Austin, but mobile catering has been around since the beginning of times.  Coupled with the weakened economy and people’s undying need for great street food, we find ourselves at a fortunate cross road. We can eat gourmet food on the street. Lucky us. Talented chefs and savvy business people are all getting with the trend. The newest generation of food trucks are classing it up and getting experimental with menu items like crab fries and Korean tacos. 

Baltimore’s food truck scene has grown over the last two years, and The Gathering propels the movement forward by forming a food truck rally that competes on a national scale. Lamb vindaloo? Check. Fish tacos? Check. Creamy soft serve and pretty cupcakes? Check. 

This all happens within a small city block at random times and locations. You can still buy a perfectly steamed hot dog and a soda for under $5, but at The Gathering you can also spend around $12 on a meal served in to-go containers and eaten with plastic utensils. While you chow down, drink a cold one, and listen to great music there is a sense of celebration in the air. Everyone is there for one reason, to eat good food together. Ain’t that America?   

Gluten Free Chocolate Chip Banana Pancakes

Pancakes, pearls, and elephants.

My birthday summed up in three words. Three words that filled me with more hope than imaginable. My 33rd birthday revived me after a tough month. I spent time with my mom. We painted and juiced together. We ate chocolate after juicing. My husband bought us tickets to the circus. I spied elephants, glitter, and a flying trapeze. I felt like a kid again. He placed a dainty string of pearls around my neck. I felt like a lady again.

We ate pancakes. Lots of them. And bacon.

March was filled with change and way too much of it. I lost a job I never really wanted. I’m nearing the end of a very long journey with school. I’m venturing out on my own without the chains of a conventional job weighing me down.

For the first time in a long time, I feel free. Although I have been quiet, it is not dispassion. I simply feel IT in my bones, this deep desire to be reflective and make a poignant step in the right direction. I’m ready to dive deep in to limitless exploration, no matter how scary or awkward it feels. Knowing me, it will most likely be very awkward.

I’ll begin by diving deep in to this giant stack of morning pancakes. Chocolate and banana are a dangerous combination. My husband made these on my birthday from a gluten free recipe we found and then heavily modified to our liking. With eyes and taste buds wide open, you would never guess these pancakes were gluten and dairy free. They are absolutely perfect. Of course, we cooked them on a hot griddle right next to sizzling bacon. This is a move you will also want to make.

You can add either a handful of chocolate chips or a sprinkle of fresh blueberries as they cook on the griddle surrounded by bacon fat. Both are delicious. Whether your choice is blueberries or chocolate, just know you can always make these again tomorrow and make a different choice. That is, after all, what makes life so great. There is more than one way to enjoy a pancake.

Chocolate Chip Banana Pancakes
*Gluten and Dairy Free
Prep time: 15 minutes
Cook time: 5-7 minutes per batch
Servings: 6
Nutritional Facts: 2 pancakes (calculated without optional ingredients) equals 260 calories, 10 g fat (3 g saturated fat), 61 mg cholesterol, 38 g carbohydrate, 2 g fiber, 7 g protein.

Ingredients

• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup ground almonds (finely ground in a food processor)
• 3 teaspoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon table salt
• 2 eggs, room temperature
• 1 cup almond milk, plain and unsweetened
• 2 tablespoons margarine, melted (trans fat free and vegan is the way to go)
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 ripe banana, mashed

Optional adds:
1/2 cup miniature semisweet chocolate chips
OR
1 cup fresh blueberries

Directions:

1. In a large bowl, combine the rice flour, potato starch, ground almonds, sugar, baking powder and salt. Sift lightly with a fork to combine.
2. In another bowl, whisk the eggs, milk, margarine and vanilla. With a fork mash in one ripe banana; stir wet mixture into dry ingredients just until moistened (do not over stir).
3. Pour batter by 1/4 cup on to a hot griddle coated with cooking spray (or bacon fat…). Sprinkle in chocolate chips or blueberries. Cook until bubbles start to form on top then flip. Cook until the second side is golden brown. This recipe makes 12 small pancakes or 6 medium.

Avocado Chicken Salad

There has been a lot of talk on this site about avocados in the dead of winter. I see the irony of this situation: seasonal girl talking about foods out of season. But let me defend myself for just a moment. I like avocado (I told you I was simple). When I am in the produce section smelling, poking, and selecting the week’s ingredients, sometimes seasonal just does not matter. In this magnificent modern world of ours,  there is perfectly ripe, edible, and organic produce available to us out of season. I am not ashamed to grab a ripe avocado (or 4) to make grub in the middle of a snow storm, and you shouldn’t be either. Especially if you are about to make this chicken salad.

Avocado replaces much of the mayonnaise in this recipe creating a luxuriously creamy and fresh chicken salad filled with more nutrients and even more flavor per inch. Using a store bought rotisserie chicken is another time saver. This recipe is all about ease and comfort.

It doesn’t hurt that my husband absolutely adores it. He eats this salad piled high on toast, and I simply love it on top of a baby spinach and tomato salad with a sprinkle of course celtic sea salt. That’s how we roll. 

Avocado Chicken Salad

Prep time: 20 minutes

Servings: 10

Nutrition information per serving: 225 calories, 15 grams fat, 19 grams protein, 4 carbs

Ingredients:

• 1 rotisserie chicken, shredded
• 2 celery stalks, finely diced
• ½ small onion, grated
• 1 hardboiled egg, diced
• 2 ripe avocados, diced
• The juice of 1 lemon
• 3 tablespoons light mayonnaise
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions:

1. In a large bowl combine shredded chicken, celery, onion, egg, avocado, lemon juice, mayonnaise, salt and pepper. 
2. Using a potato masher, “mash” all of the ingredients together until desired consistency. Toss with fresh parsley and serve.

Note: This makes enough chicken salad to feed a large family or an active, hungry man for a few days. The lemon juice helps to keep the avocado from browning; however, to ensure it stays fresh keep it in an air tight container with a layer of saran wrap tucked on top so no air seeps through.