Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Both of the vegetables in this recipe might surprise you. But they work together. And everyone is eating Brussels sprouts right now. And kale. And chia seeds. And goji berries. Am I right or am I right? Anyway, I was really into shaved vegetables for a long period of my life. On second thought, I suppose I still am...But I'm going to cut to the chase.  I know many of you (maybe with the exception of my mum) are not here for the back story.  So I'll spare you the details of this one...

Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Ingredients for 4 servings:

1 head cauliflower, florets removed from stalk, washed and dried 

1 pound Brussels sprouts, washed, dried, stems and outer leaves removed 

2 lemons, juiced 

1/4C olive oil 

1/2C crumbled feta cheese or shaved Parmesan cheese 

1/4C crushed hazelnuts, toasted

Salt + pepper to taste 

Red pepper flakes, optional 

Directions:

1. Cut large pieces of cauliflower and Brussels sprouts to make it easier to shred

2. With the shredding attachment on your food processor, shred the cauliflower and Brussels sprouts, set aside 

3. Whisk lemon juice and olive oil until emulsified, season to taste with salt and pepper 

4. In a heavy-bottomed skillet, toast the hazelnuts over low heat until just fragrant (watch to be sure they don't burn) 

5. In a large bowl, mix cauliflower and Brussels sprouts with vinaigrette

6. Add hazelnuts and cheese, toss to combine

7. Serve immediately or refrigerate 

*If you don't plan to serve immediately, add the hazelnuts and cheese when you are ready to do so.  Feel free to dress it and let it sit in the fridge until you are ready to serve.  The shredded vegetables are hearty, and should be able to stand up to the acidity of the vinaigrette, just fine. 

I went through a phase of eating a version of this salad daily. I couldn't stop! It hit the spot time and time again.  

I'm curious: What are your favorite vegetables to eat raw?  If you make this salad, or a version of it, I'd love to hear about it!  Hope you enjoy...

xx,

Mrs. Wolf 

How To Make Cilantro Pesto

Cilantro is one of those ingredients: you love it or you hate it. I love it. My sister takes  L O V E to a whole new level. It's her favorite food. Must run in our family.  This recipe was born (like many others) from an excess of ingredients I took a chance with and la la la...we're eating pesto! 

The bones of this pesto compare to other pesto recipes: olive oil, nuts, garlic, Parmesan cheese, spices.  And I make similar pestos with various greens (parsley, basil, spinach, kale, mustards) and other nuts (walnuts, peanuts, pine nuts, cashews). Do your own thing: choose a green and choose a nut. You can do no wrong. And la la la, you'll be eating pesto in no time. 

Ingredients for 6 servings:

2 bunches cilantro, washed, dried and leaves removed (some stems are fine, they taste good!) 

1 lemon, juiced 

1/4 C whole almonds, toasted  

2 tbsp grated Parmesan cheese 

1/2 tsp sea salt 

2 tbsp good olive oil 

Cracked black pepper and red pepper flakes to taste 

Directions:

1. Blend first five ingredients in a food processor until just combined (scrape down the edges as needed) 

2. With the processor running, slowly drizzle in olive oil

3. Taste and season 

4. Serve immediately or refrigerate for later 

I've experimented serving this with crackers, pretzels and Simple and Crisp slices, over poached eggs, and with fish. If you choose to eat it alone, I won't blame you. Or judge you. It's that good. 

What's your take on cilantro? Do you love it or hate it? I hope you enjoy this recipe...I'd love to hear how you like it. 

xx,

Mrs. Wolf 

A Valentine's Dinner At Home

Hello and happy Wednesday! 

This year, Boo and I decided to stay home for Valentine's Day.  We have typically celebrated with an evening out, but opted for a home cooked meal instead.  Here's a sneak peak at our evening...

I set a flower-free table, and used candles instead

water, wine and champagne glasses 

Our menu -- 

A champagne toast topped with a Simple and Crisp blood orange slice

 Garlic rubbed ciabatta with ricotta and balsamic burst tomatoes

Truffled Parmesan and lemon risotto with a seared sea scallop served with a simple mixed green salad

Individual molten chocolate cakes

What did you do for Valentine's Day?  Stay in? Go out? I'd love to hear! 

xx

Mrs. Wolf

Apple and Pear Cinnamon Skillet Cake

Boo and I received a number of really special wedding gifts. And in all my years of loving to cook, I never had a proper cast iron skillet. I've always used a Le Creuset iron pan and somehow it never really seemed to work like a traditional cast iron skillet. But, lo and behold I got a really big cast iron skillet as a shower gift.  And the rest is history...

I immediately seasoned it and have been treating it like my child ever since. Use, clean, oil. Like any good mother, we have a solid routine going.

I've been experimenting with different cooking methods. Searing, sauteing, broiling and...baking. Ding ding ding we have a winner.  This pan is amazing for baking! So today I present you with a seasonal favorite...pear and apple cinnamon skillet cake inspired by The Pioneer Woman.

Ingredients:
For fruit:

4 ripe pears or apples, peeled, cored and sliced

1/2 stick butter, unsalted

2/3 C sugar

For cake:

1C whole wheat flour

1/2 stick butter, room temperature

1/3C sugar

2 eggs

1/2C plain Greek yogurt 

2 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon
1/4 tsp nutmeg
1/4 c milk
1 ripe pears or apples, peeled, cored and diced 

Directions:

1. Preheat oven to 375 degrees
2. Melt butter and sugar (fruit portion of recipe) over medium heat in a 10-12"cast iron skillet 

3. Place pears tightly and evenly on the bottom of the skillet, let them caramelize while you make the batter

4. Cream butter and sugar (cake portion of recipe) with an electric mixer

5. Add eggs, vanilla and Greek yogurt 

6. Mix dry ingredients: flour, baking soda, cinnamon, nutmeg and salt

7. Gently combine wet and dry ingredients by slowly adding the dry to the wet, mix until combined

8. Add milk and diced apples or pears, stir to combine

9. Pour the batter over the cooked pears in the skillet, with a rubber spatula gently spread the batter evenly

10. Bake for 20-30 minutes, checking for doneness after 20 minutes

11. Once the cake is cooked, remove the skillet from the oven and let cool about 5 minutes (cast iron does an incredible job of radiating heat so the pan will be very hot)

12. Place a plate (that's about the same diameter or slightly larger) over the skillet, with good pot holders, quickly invert the cake in one flip

13. Eat immediately, served warm

beginning melting butter and sugar

arrange the fruit as tightly as you can 

this will become the top of your cake

folding fruit into the batter 

recipe testing without fruit in the batter

(better results with fruit) 

 

baked and ready to flip 

presented on a large white platter

the crispy edges are by far my favorite 

caramel apple...in a cake

texture bomb: crispy edges, soft fruit

cut yourself a big piece

you deserve it

heavenly

with a fork?

or a spoon?

This is a crowd pleasing, belly warming dish. It's best when eaten right away - the texture begins to deteriorate after a day or two.  Poor Boo (or lucky Boo...depending how you read it) has been sampling versions of this cake for weeks. But I think we've found a favorite.

You could easily use only apples or only pears, instead of combining the two if that's what you have on hand or if that's what you prefer. Also I'm imaging this cake with almonds ground into the flour.  I might have to retract my previous statement...I have more baking to do.

What's your favorite way to cook winter fruit?  I'd love to hear how you like this recipe if you try it! Hope you enjoy...

xx,

Mrs. Wolf

Greek At Home: How To

Greek cuisine is one my favorites. And New York City has no shortage of amazing Greek establishments. But, for health's sake, I can't exactly go out to eat every night, so it's time to get resourceful. 

I fancy myself a capable home-cook. But, some foods really should be left to the professionals. Sous vide anything? Never in my home. Whole roasted pig on a spit? Absolutely not. But, tzatziki? That I can do. And so can you! 

There are few spices I love a much as garlic. I've truly never met a dish that's too garlicky. When paired with freshly squeezed lemon juice and fresh dill, this recipe is a knockout. 

Ingredients:

16oz low fat Greek yogurt (I use plain 2% Chobani or Fage)

3/4 of 1 medium hot-house cucumber, peeled and grated 

1/4 cup fresh dill, chopped

2-3 cloves garlic, crushed and minced 

1 lemon, juiced 

Kosher salt to taste 

Directions:

1. Empty one 16oz container of Greek yogurt into a fine mesh strainer fit over a bowl, cover, and refrigerate at least 2 hours

2. Place grated cucumber into another fine mesh strainer fit over a bowl, cover the cucumber with a folded paper towel, and place a weight on it to press out excess liquid, cover and refrigerate at least 2 hours

3. Periodically check on the cucumber, changing the covering and pushing on it to help release more liquid

4. After 2 hours, remove yogurt and cucumber from the refrigerator 

5. Chop dill and garlic, set aside 

6. In a large mixing bowl, combine yogurt, cucumber, garlic and dill

7. Juice a lemon over the yogurt mixture and stir to combine**

8. Taste and season with sea salt 

*By "weight" in step 2, I mean something heavy enough to press out the water, but not too heavy that the strainer goes askew and falls off the bowl.

** Need a juicing refresher? Check here for a post on my favorite way to juice a lemon. 

what you'll need

strained yogurt

grated cucumbers 

strained, grated cucumbers 

my very technical method of weighing down the cucumbers -- csa acorn squash

minced  garlic and dill

the liquid from cucumbers

cucumber, garlic and dill with the strained Greek yogurt

our finished product

serving up our tzatziki with triscuits 

salmon, tzatziki and cauliflower rice

salmon, tzatziki over mixed greens with lemon vinaigrette

We like this best with oven-roasted salmon, or as a dip with pita chips or crackers.  

A note on low-fat dairy: in this recipe, 2% yogurt produces a significantly richer taste and texture than 0%. A little milk fat goes a long way here.  With respect to fat in dairy products I choose skim milk, low fat yogurt and cottage cheese (unless the yogurt is sweetened, then opting for 0% makes sense), and full fat cheese. I don't usually waiver from this.  2% yogurt could be swapped for 0% or even full fat (though that would produce a significantly more caloric version).  

Have you ever made a yogurt based dip? Do you prefer low fat or full fat dairy? I'd love to hear from you if you try this recipe. Hope you enjoy...

xx,

The Future Mrs. Wolf