Summer “Cool-Down” Tzatziki

In the dog days of summer, there is nothing more excruciating than laboring over a fiery stove or sticking your hands (& face) into a 375 degree oven. So in an effort to stay cool, I self-imposed a “No-Cook, No-Bake” challenge. Meaning out of the 3-4 creations coming out my experimental kitchen every weekend, one dish CANNOT be the product of the stove or oven. This weekend, I was inspired by my recent travels to the heavenly Greek Islands (separate blog post to follow on the local eats and feasts!), so I decided to make a refreshing Tzatziki to remember my blissful days under the Grecian Sun.

A few simple ingredients + a little labor of love, and Voila! A super-addicting dip that will be sure to be a crowd-pleaser at any summer gathering. As a plus, it also received my Greek friend’s “authentic stamp of approval”. So without further ado:

Super-Addicting Tzatziki:

Tricks of the Trade:

• 32 oz of Greek Yogurt (I used Chobani – my fave brand)
• 2-3 large or 4-5 medium cucumbers, grated
• 1 handful of fresh dill leaves, chopped
• 1/2 cup low fat sour cream
• Juice of 1 lemon
• 2-3 cloves of garlic, minced finely
• 1 Tbsp Red Pepper Flakes
• 1 Tsp Cayenne Pepper
• Salt & Pepper (to taste)

The Magic Potion:

1. Strain the yogurt in a cheesecloth (or sturdy paper towels) over a big bowl to let liquid drain for about 30 min to 1 hour in the fridge (I’ve skipped this step before and it still turns out fine, but just make sure you have a very thick yogurt to begin with)
2. Strain the grated cucumbers in a cheesecloth by squeezing out all the liquid. Do this until most of the liquid is drained from the cucumbers
3. Mix the yogurt and cucumber together. Add in the dill, sour cream, lemon juice, garlic, red pepper flakes, cayenne pepper, salt & pepper and mix well.
4. Let sit in the refrigerator for 1-2 hours (1 hour MINIMUM) for flavors to develop. This is the most critical step, but given the short prep time and the amazing flavorful results, it will be worth the wait!

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Rigatoni in “I Can’t Believe It’s Not Meat” Vegetarian Bolognese Sauce

Once upon a time, in the Golden State of California, a little girl grew up basking in the radiant rays of sunshine. Her little cozy ranch house boasted a mini orchard with succulent fruits like apples, oranges, kumquats, & avocados.  The organic garden her mother cultivated gave life to fresh tomatoes, basil, squash, and yam greens.  These essential greens (and reds, and yellows) nurtured her little body & soul, and she grew up to be a vegetarian.

In a land 2500 miles away in the heartland of America, a little boy grew up in the wholesome state of Ohio. There, the people were jolly and warm, and the meals big and hearty. Juicy steaks & creamy potatoes gave the boy strong bones & muscles, and he grew up to be an “equal opportunity eater”, more commonly known as an omnivore.

Two decades later, the playful hands of fate brought this little girl and boy together in the concrete jungle of New York City. As different as they were in their diets, they shared a common love for food (and each other), so they often had to get creative with their flexitarian menus and two-pot meals. Until one day, a Fairy Chefmother, Giada DeLaurentiis, waved her magic spatula and showed them a recipe that was vegetarian but tasted like meat. The little girl and boy devoured the dish completely, and lived happily until the next meal.

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This is my variation on Giada’s Rigatoni with Vegetarian Bolognese. I opted to make my tomato base from scratch, substituted seasonal spring ramps for onions, and picked my favorite herbs – thyme, basil & tarragon. What I kept constant (and believe it’s critical to) is the mascarpone and the mushrooms, which give it the  “meaty” taste that serves to trick all carnivores!

What You’ll Need:

• 1 pound rigatoni (I made my own fresh pasta!) but you can use dry as well
• 2-3 tomatos, diced
• 4 oz mixed mushrooms (I used a baby bella and oyster, but porcini, king oyster, chinese black, and portabello will work just as well)
• 2-3 carrots, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 bunch ramps, chopped
• 1/4 cup olive oil
• a pinch of each dried herbs: thyme, basil, tarragon (can also use rosemary, oregano, marjoram, or fresh herbs)
• salt & pepper to taste
•  2-3 dollops of mascarpone cheese
• 1/4-1/2 c of vegetarian broth
• Olive oil – for cooking
• grated parmesan cheese (to finish)

Putting it all together:

1. Cook the diced tomatoes and ramps in a 3-4 qt pot with some olive oil, until tomatoes are very soft and become concentrated
2. Meanwhile, in a food processor, pulse the carrots, bell pepper, and mushrooms until finely chopped
3. In a skillet, heat up some olive oil. Transfer the finely chopped into the skillet, season with salt & pepper & herbs, and cook for 5-7 minutes, until vegetables are cooked.
4. Add broth and bring the vegetables to a boil. Then simmer until the liquid is reduced by half (takes about 10 min)
5. Fold in mascarpone cheese until well-integrated
6. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until tender but al dente (3-5 min for fresh, 8-10 for dry)
7. Drain the pasta and transfer to the vegetable bolognese sauce. Mix well, adding some pasta liquid if mixture is dry.
8. Sprinkle with parmesan and take a huge satisfying bite into it!

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Balanced Fusion: Korean Pajeon Enchiladas with Chipotle en Adobo Sauce

This morning, the sun’s golden rays graced New York City with the first true day of Spring. Donning a summer dress & flip flops, I pranced out of my apartment eager for the first taste of 75+degree weather. As I took in the sights of scarlet red tulips, golden daffodils, and pretty-in-pink magnolias blossoming all around us, I stared in amazement at this seemingly sudden arrival of Spring. Surely this transformation didn’t happen overnight, but when one has been as absorbed in work as I have been in the past few weeks, it’s easy to let the world slip past you in the blink of an eye.

It was at that moment when I decided to reclaim the balance in my life, to make sure that I pay proper attention to things I love and enjoy – cooking up a storm, blogging up a bigger storm, curling up with a good book, and taking the time to just be.

My balance comes from my freedom to unleash my creativity, to draw inspiration from things I see, hear, smell, and taste, and create something that I can call my own. So it is with the same explorer’s attitude  that I cook up this Korean-Mexican fusion with Korean Pajeon pancakes, and Latin-flavored fillings and sauce. The flavors are nothing foreign to me, but the combination of smoky, spicy veggie fillings wrapped inside a rice-flour crepe-like pancake instead of the usual corn-flour tortilla introduced a new refreshing twist to an old favorite.

Recipe:

This is a 3 part recipe, which may seem daunting and complicated at first glance, but once you get the prep work out of the way, it’s very straightforward and easy to put together.

For the Pancake:

Ingredients:

• Instant Korean Pajeon pancake mix – follow directions on measurements of mix + water
• Or if you have time, 1/2 cup allpurpose flour, 1/2 cup rice flour, 3/4 c seltzer water, 1 egg, salt & pepper. (Notes: The rice flour gives it that transparency and lighter texture, the seltzer water makes it fluffier – found this tip from various bloggers and the kitchn)
• a small bunch of scallions, finely chopped
• 1/4 cucumber, shredded
• 1/2 carrot, shredded
• 1 handful of cilantro, finely chopped
• 1 tbsp of soy sauce, more or less depending on your taste

Directions: Mix the batter together until well integrated and texture is smooth. Throw in the veggies and herbs, soy sauce, and in batches, spoon out batter onto an oiled frying pan. Spread out batter so it is about 1/4 inch to 1/2 inch thick, turn heat to medium-low and when batter sticks together, flip to the other side and cook until pancake is crispy and gives off a golden brown hue.

For the Veggie Filling:

Ingredients:

• 1 pkg of cremini or portabella mushrooms, sliced about 1/4 inch (you can play around with different varieties like shitake, chinese black, button, enoki, morel and oyster)
• 2-3 medium sized carrots, peeled and diced roughly 1/2 inches thick
• 2-3 medium sized zucchinis, diced into 1/2 inch thick medallions
• 1 bell pepper (red, green, orange, or yellow), cut into strips that are about 2 inches in length and 1/2 inch in width
• 14 oz can of diced tomatos
• 1-2 handful of Morningstar Veggie crumbles (this is optional, but I love the texture they add)
• Salt & pepper
• A pinch of the following dried herbs: Rosemary, Oregano, Parsley, Basil

Directions: Saute the veggies, starting with carrots, which are the hardest to cook. At this time, I also add in the diced tomatoes to help flavor the carrots. Cook for about 5-7 minutes, then add bell peppers and cook for about 2-3 more minutes, then add the zucchini, mushrooms, and veggie crumbles last. Cook for an additional 3-5 minutes, adding in salt, pepper and herbs until veggies are cooked through and well-flavored

Chipotle Sauce:

Ingredients:

• 1 can of Chipotle en Adobo sauce (you won’t need to use it all)
• 8 oz can of tomato sauce
• 1-2 tsp paprika
• 1 dash of champagne vinegar

Directions: Take out 1-2 chipotles out of the can of chipotle en adobo sauce (plus a few spoonfuls of the thick sauce itself). I find these extremely spicy so you should only need a couple to get that smoke and spice into the sauce. Finely chop the chipotle, or process in a small food processor. Mix it into the tomato sauce, add paprika and the vinegar and mix well.

Putting it all together:

Option 1: Spoon in the filling into the pajeon pancake, roll it up and place it upside down on a dish, repeat until you fill an entire casserole dish, drizzle with the chipotle sauce

Option 2: (My preference because it’s more fun) Lay a piece of the pajeon pancake on a plate, fill will the veggie filling, drizzle with the chipotle sauce, and then roll it up like a burrito and eat right away

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