Forty Cloves

Some Big News and Lamb Chops with Mint Salsa (a great combination, BTW!)

 
Hi, Friends,

    I'd like to send a great big thank you and a cyber-hug to all of you who subscribe to the blog, visit the site regularly and pass it on to others. Forty Cloves has been incredibly well-received and has really grown and blossomed. I appreciate all of your support and I’m excited to share some great news with you.

     Many people ask me how I am able to cook and eat this way, and stay so slim. I always respond by saying that it is precisely BECAUSE I cook and eat this way that I stay so slim. I tell them about my 101 year old grandmother who maintains that the key to her health and longevity is her Sicilian diet. Then, I mention my parents, aunts, uncles and, well…just about everyone in our family.  We have all grown up on this diet and have continued to eat this way. None of us (and this is not an over-generalization – none!) have struggled with excess weight or the health issues caused by it. (For those of you who claim that we have “good genes,” I say, thank you very much, but please log onto the internet and check out medical statistics for the country of Sicily – some pretty amazing proof that, although my family is rather awesome, it’s not just us!). Eating this way makes sense, not only because the food is incredible, but because it will keep you lean, satisfied, full of energy and feeling fabulous! As if that isn’t exciting enough, here’s one more thing to get pumped up about:

     Forty Cloves is undergoing a metamorphosis, and will soon be “SiciLean”. While the food will remain the same, I’ll be sharing a lot more information about the Sicilian diet (the SiciLean philosophy) and its health benefits. I will provide you with:

• Background information and resources describing the country and culture of Sicily
• Details about the way that Sicilians eat and their beliefs/attitudes about food
• Principles/guidelines of the SiciLean philosophy
• Loads of recipes to make your mouth water and your waist shrink
• Recommendations and shopping tips for wine, olive oil, kitchen gadgets and other things I love
• Links to articles and resources for living a healthy lifestyle
• Advice about entertaining and eating out
• Stories about my wonderful and wacky Italian family
• Whatever else I can come up with to keep you healthy and inspired!

     Make sure to include your email address here and you won’t miss a beat. Once the new site is up and running, I’ll send word to you so that you can come check us out. 

Note: If you’re already a Forty Cloves subscriber, you need do nothing. I know where to find you (wow, that sounds creepy). 

 Thanks, again, and I look forward to catching up with you on SiciLean!

Oh, and here is the Lamb Chop recipe - enjoy!

Lamb Chops with Mint Salsa

8 loin lamb chops

4 Tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 1/4 tsp. salt

fresh black pepper, to taste

1/4 c. fresh mint leaves, chopped

1 lemon, zested and juiced

Preheat grill to medium-high.

First, rub the chops with about 2 Tbsp. of the oilve oil. Salt and pepper both sides of the chops and the rub in the minced garlic. Set aside.

In a medium bowl, whisk together the remaining 2 Tbsp. of olive oil, the mint, lemon zest and lemon juice. Add approx. 1/4 tsp. salt and freshly ground black pepper, to taste. Set aside.

Grill lamb chops for approximately 4 minutes per side. When done, transfer the lamb chops to a serving platter and spoon the mint salsa over the top.

It is a good idea to let the chops rest for about 5 minutes before serving. This will allow the juices to redistribute and the meat to become infused with the flavor of the mint salsa.

Serves 2-4.

 

Orange and Rosemary Grilled Pork Chops

     Let me begin by saying that LOVE the lazy days of summer. As a teacher, I truly appreciate and look forward to this time to regroup and refresh. This week, my kids are in camp all day (this is the first time that they’ve ever been in camp for more than a few hours a day) and the weather has been absolutely fantastic. I have spent the last few days indulging in long runs through my neighborhood, coffee with friends, yoga classes, afternoons spent reading in my backyard, and meals cooked on the grill and eaten outdoors. The stress is melting away, as we speak.

    The pace of life, and meals, has already slowed down considerably. Unlike most weeknights spent juggling homework, after-school activities, and dinner preparation (after a full day of work), summer evenings require no juggling, and meals require hardly any time, planning or preparation.

The conversation usually goes something like this:

Me:        What do you feel like having for dinner tonight?

Any one of my three family members:   I don’t know.

Me:        Okay. I’ll see what looks good.

    And that’s how I plan for dinner. By not planning anything at all. I go to the store and allow myself to be guided by my senses. What looks good? What smells good? What is calling out to me? In the summer, I have the luxury of time to do this. I can go to the market everyday if I want to, shop unhurried, and prepare dinner mindfully and without distractions. Then, we sit together, chatting and eating and lingering at the table for a long while.

This is what we lingered over last night: Orange and Rosemary Grilled Pork Chops.

Money spent:  $10.00

Time spent: 45 minutes

Summertime Sanity: Priceless

 
 Orange and Rosemary Grilled Pork Chops

3 Tbsp. dark molasses

3 Tbsp. balsamic vinegar

3 Tbsp. extra virgin olive oil

3 Tbsp. fresh rosemary, chopped

1/4 cup orange juice

4 pork chops (I prefer boneless ones, about ½ inch thick)

Salt and pepper, to taste

More fresh rosemary, for garnish (oprional)

In a medium bowl, mix the first 5 ingredients. Set pork chops in a shallow baking dish and pour the marinade over them. Allow to marinate for approx. 30 minutes. When time is up, remove the chops from the marinade and season both sides with salt and pepper. Grill for approximately 6 minutes per side.  Garnish with additional fresh rosemary, if desired.

 

Frutti di Mare on the Grill

 
    Okay, I'm not one to brag (well, not much!) but this dish has become sort of a signature dish for me. If there's a holiday, special occasion, potluck, or any type of summer gathering, I'm usually asked to make this Frutti di Mare on the grill. It is, actually, a recipe that my friend, Caitlin, shared with me years ago. She, too, is constantly asked to make it.

    It is a perfect dish for entertaining because the entire thing can be prepped ahead of time, covered with tin foil and kept in an aluminum pan in the fridge. When the guests arrive, the entire pan goes onto the grill. After 15-20 minutes, the mussels and clams open and the shrimp turn nice and pink. The juices from the seafood, along with the wine, olive oil, grape tomatoes and herbs form a wonderful broth, so don't forget the bread.

     I made it last Father's Day (in fact, I make it every Father's Day) and, just as it came off of the grill, my father in law received a call on his cell phone. He stepped away to take the call and, by the time he returned 10 minutes later, there was nothing left. Two pounds of mussels, two pounds of clams, 16 jumbo shrimp and a loaf of Italian bread - gone! This year, he made sure not to stray too far from the table until after the Frutti di Mare was served.

    I love to serve it on its own, as an appetizer. Caitlin loves to serve it as a main course, over linguini (the broth makes an incredible sauce). Whichever way you choose to make it, be prepared - you will be asked to make it again and again.  But you will also earn major bragging rights.

Frutti di Mare on the Grill

2 lbs. mussels, cleaned

2 lbs. clams, cleaned

16-24 jumbo shrimp, shelled and deveined

1/3 c. olive oil

1/2 cup dry white wine

3 shallots, sliced thinly

1 pint grape tomatoes

2 lemons, sliced

1 Tbsp. salt

ground black pepper, to taste

1/2 cup chopped parsley

1/2 cup chopped basil

Preheat the grill until hot.

Place seafood in a large, aluminum pan and set aside. In a medium bowl, combine the olive oil, white wine, shallots, salt and pepper. Pour over the seafood. Top seafood with the grape tomatoes, lemon slices and fresh herbs, then cover with aluminum foil. Place the pan onto the grill and allow to cook for approximately 15-20 minutes (or until the mussels and clams open and the shrimp turn pink), stirring occasionally. Remove pan from grill and serve.

 

Grilled Shrimp Skewers over Fennel Puree

 
     Our deck has been power-washed and freshly stained, the outdoor furniture cleaned and set out, the grill tank filled with gas and the fridge stocked with a few bottles of rose´. Summer has, officially, begun.

    One of the many things I love about summer is the ease of preparing meals. Not much planning, prepping or cooking time is required to make a meal on the grill, not to mention the fact that grilling is, generally, pretty healthy. Just about any meat, fish or vegetable can be grilled, and little more than olive oil, lemon juice and fresh herbs is needed to make it sing.  And then there are the skewers - I still haven’t figured out why placing things on a stick makes them taste better, but I’m convinced that it does.  If it can be skewered, I’m all over it – no piece of meat, no cherry tomato, no chunk of…anything, really, is safe.

    Because grilling is so easy and so good, we tend to do a lot of it (like, almost every night) and so, I’m always looking for ways to keep it interesting. One way I fancy things up is to put something on top of whatever I’ve grilled - a salsa or chutney. Another way is to put something beneath it - a salad, grain of some sort, or  vegetable puree.

    Since fennel pairs so well with seafood, a fennel puree is the perfect base for grilled shrimp. The pink shrimp (skewered, of course) sitting on top of the creamy white puree look gorgeous, and the sweetness of the fennel complements the tart lemon and garlic flavor of the shrimp beautifully.

    Add to that a green salad, a glass of rose´ and a comfy deck chair and you’ve got the makings of a ‘welcome summer’ dinner.  Happy June!

 

Fennel Puree

2 Tbsp. butter

2 Tbsp. extra virgin olive oil

2 fennel bulbs, core removed and thinly sliced (chop and reserve some of the fronds for garnish)

¼ cup water

½ tsp. salt

Freshly ground black pepper (about 12 grinds of the peppermill)

Combine butter and oil in a medium pot, on medium heat. When the butter melts completely, add the fennel slices and toss them so that they are evenly coated with the butter and oil. Add the water and reduce heat to low. Cover the pot and let it simmer gently for 20 minutes. When done, put the fennel, along with the liquid in the pot, into the blender. Add the salt and pepper, and puree until smooth.

Makes about 2 cups of puree.

**Note –this reheats beautifully, so it can be made in advance and heated up when ready to serve**

Grilled Shrimp Skewers

1/3 cup extra virgin olive oil

3 cloves garlic, minced

1 tsp. paprika

Juice of 1 lemon (about 3 Tbsp.)

Zest of 1 lemon (about 1 Tbsp.)

1 tsp. kosher salt

Freshly ground black pepper (about 12 grinds of the peppermill)

12 – 20 large shrimp

In a medium mixing bowl, whisk together the olive oil, garlic, paprika, lemon zest, lemon juice, salt and pepper. Pup the shrimp into the marinade and toss until well coated. Let shrimp marinate for about 20 minutes.  In the meantime, heat the grill. When the shrimp are done marinating, skewer them  and grill for approximately 2 minutes on each side. Serve by placing skewers on top of the fennel puree and sprinkling with the reserved fennel fronds.

Serves 2-4 (depending on size of shrimp and size of appetite!)

 

Baked Salmon with Tomatoes, Shallots and Olives

 
    Let’s face it, salmon is not very sexy. Superfood? Definitely. Nutritional powerhouse? Absolutely. But, exciting? Irresistable? Knocks your socks off? Hardly. Perhaps, because it's considered to be such a “smart” food, we tend to regard it as boring - unique and substantial, just…well, plain.

    Most often salmon is roasted, broiled or grilled. We sprinkle it with salt and pepper. We might give it a squirt of lemon. Sometimes we even sit it on top of something else (salad or mashed potatoes), but rarely do we really dress it up. I mean, little black dress, four inch stilettos, dripping in diamonds DRESSED UP!

    That’s all salmon really needs: a little makeover. And what could be more vivid and glamorous than the sun-kissed flavors of the Mediterranean. In this dish, salmon is decked out in sweet, plum tomatoes, delicate shallots, briny olives and pungent oregano. Because the salmon is baked in a foil pouch, it stays perfectly moist and absorbs all of the bright flavors. When that pouch is opened and salmon steps out into the spotlight, you won’t believe the transformation. Wallflower, no more!

Baked Salmon with Tomatoes, Shallots and Olives

3 plum tomatoes, chopped

2 shallots, chopped

¼ cup kalamata olives, pitted and chopped

2 Tbsp. fresh oregano, chopped

1 lemon, juiced

2 Tbsp. extra virgin olive oil

Pinch of salt and pepper

4 salmon fillets (about 5 oz. each)

Preheat oven to 400 degrees.  In a medium sized bowl, stir together the tomatoes, shallots, olives, oregano, lemon juice, olive oil, salt and pepper. Lay each salmon fillet on a piece of aluminum foil and top with approx. 3 Tbsp. of the tomato mixture. Then, wrap the foil around the salmon, crimping the edges to form a tent. Lay the four tents on a baking sheet and bake for 15 minutes. Unwrap and enjoy!

Serves 4.

 

Beef with Arugula and Roasted Garlic

 
I get such a thrill out of the first “grill” of the season. I suppose there is nothing preventing me from grilling throughout the winter, but I never do. I’m happy to spend the winter cooking inside, making soups and stews and roasted meats, but then, in April, things begin to shift. I can’t say that it’s the weather (in New York, it is still pretty cool), but one day, I'll get out of my car and catch a whiff of smoky meat cooking on my neighbor’s grill and spot that familiar cloud of smoke rising above the fence. Then the racks at the supermarket checkout counter become stuffed with magazines adorned with grilled vegetables on colorful platters, and picnic blankets set out on the beach. Then they line the entrance to the produce market with tubs full of tulips and daffodils. And that does it. Now, I find myself scouring cookbooks for marinades and dry-rubs, scrubbing down the outdoor furniture, collecting citronella candles, and getting excited over grilling paraphernalia shown in cookware catalogs. Summer – and, along with it, cooking and eating outdoors – is on its way!

 
While it’s not quite warm enough to eat dinner outside, this weekend we did fire up the ‘ol Weber and grill our first steak of the season. I’ve already told you about my love affair with arugula, following our recent trip to Italy, so it will come as no surprise to you that I put that sucker right on top of a big pile of arugula dressed with lemon juice and olive oil. Then I spread the top of the steak with roasted garlic. We practically licked our plates!

Step 1:

Roasted Garlic

1 head of garlic

1 Tbsp. olive oil

Preheat oven to 400 degrees.

Cut top off of garlic head (see photo) and place, cut side up, on sheet of aluminum foil. Pour olive oil over the top. Close the foil over the garlic head and place on cookie sheet. Roast for 45 minutes.

Step 2:

 
Beef with Arugula and Roasted Garlic

1 - 1 1/2 lbs. top sirloin steak (about 1 inch thick)

3 cups arugula

2 Tbsp. olive oil

juice of 1/2 lemon

salt

pepper

Preheat grill.

Salt and pepper both sides of steak. For medium-rare steak, grill for approx. 14 minutes (7 minutes per side). While meat is cooking, toss arugula with olive oil, lemon juice, a pinch of salt and pepper, to taste. When steak is done, squeeze roasted garlic over the top and spread. Allow meat to rest for 5 minutes - this allows the juices to redistribute - then slice meat and place over the bed of arugula.

Serves 4-6.

   


 

Angel Hair with Shrimp and Asparagus

 
This dish is my riff on something that my friend, Caitlin, ordered when we were out to dinner recently. The funny thing is, when I read “Angel Hair with Shrimp” on the menu, it didn’t really excite me and I ended up choosing something else. But, wow, when the waiter brought this over to Caitlin, it lured me in - pink shrimp curled around angel hair pasta glistening with garlic infused olive oil, the pile topped with a thick layer of parmigiano-reggiano cheese. The whole thing resembled a little snow capped mountain on the plate and, suddenly, what I ordered paled by comparison! Then and there, I vowed to replicate this dish.

 
After brainstorming and taking an inventory of my frig, I came up with an adaptation – I included shallots, asparagus, lots of fresh herbs and lemon (juice and zest). I know that “light pasta dish” seems like an oxymoron, but this one truly is fresh and bright and healthy (provided that you don’t eat the entire pound of pasta, which you will be tempted to do!). I served it warm, but I imagine that it would also be wonderful chilled.  And best of all, the whole thing was made in the time it took for the pasta to boil! My kind of meal!

 
Angel Hair with Shrimp and Asparagus

1 lb. angel hair pasta

3/4 cup, plus 3 Tbsp. extra virgin olive oil

2 shallots, diced

2 cloves of garlic, minced

1 bunch asparagus

24-30 large shrimp

1 lemon, zest and juice

1/2 c. chopped parsley

1/2 c. chopped basil (cut into thin ribbons)

salt and pepper, to taste

grated parmigiano-reggiano cheese, to taste (optional)

Set a pot of water up to boil. Once boiling rapidly, salt the water and add the angel  hair pasta. Meanwhile, in a large saute pan, bring 1/2 inch of water to boil over medium-high heat. Drop in asparagus spears and cook until crisp tender (approx. 2-4 minutes, depending on how thick the spears are). Drain, chop into pieces 1-2 inches in length (see photo) and set aside.

Add 3 Tbsp. olive oil and the diced shallots. When they are translucent (approx. 2 minutes), add the minced garlic and saute for another minute. Lay the shrimp in a single layer on top of the shallots and garlic. Cook for approximately 2 minutes per side. Add the asparagus back into the pan, along with the rest of the olive oil, lemon zest, lemon juice, basil ribbons and chopped parsley. Turn the heat down to low. By now, the angel hair should be just about done. Toss that in, too, and mix everything up. Cook over low heat for 3-5 minutes. If you wish, serve with a generous sprinkling of parmigiano-reggiano cheese.

 

Flounder Piccata

 There are weeks, like this one, when I fear that my family will absolutely rebel if I serve them chicken one more time. I try to prepare the chicken in different ways but, still, when I set the plates down in front of them, their eyes say “Not chicken again!?!” (Fortunately, their mouths don’t say it – they’re smarter than that.)  You see, in an effort to eat less red meat, I tend to fall back on chicken. My quest to find something that is as versatile as chicken, as healthy and as quick to prepare, have led me to flounder. Because it is a mild fish, the ingredients paired with it really drive the flavor of the dish, much like a chicken cutlet.  I like serving it with light sauces, over greens or topped with salsas/chutneys (especially when summer fruit is in season, but more about that in a few months...). Last night, I took a classic chicken recipe, chicken piccata, and substituted the flounder. It worked beautifully – the sauce was not heavy or overpowering, but gave the fish a bright, lemony pop.

 
Rather than breading the fish with egg and flour (or egg and breadcrumbs), I simply floured the flounder lightly and sautéed it in a combination of butter and olive oil. Not only did this make the dish lighter, but it cut down the prep time considerably - the whole process, cooking the fish and making the sauce, took under 10 minutes. Steam some spinach (which, incidentally, tastes great with this sauce), add some rice and you've got dinner on the table in 20-30 minutes!

 
Flounder Piccata

1 lb. founder fillets (approx. 4 pieces)

½ c. all purpose flour

Salt and freshly ground pepper

3 Tbsp. olive oil

3 Tbsp. butter

½ c. dry white wine

3 Tbsp. fresh lemon juice

2 Tbsp. capers

2 Tbsp. fresh flat-leafed parsley, chopped

1 lemon, thinly sliced (for garnish)

Spread the flour on a plate and season with salt and pepper. Lightly dredge the fish slices in the mixture, shaking off the excess.  In a large pan, over medium heat, melt the butter with the olive oil. Sauté the fish, turning once (approx. 3 minutes on each side). Transfer to a plate and cover with aluminum foil to keep warm. Once all the fish is removed from the pan, add the wine, lemon juice and capers. Raise the heat to high and let the sauce reduce for about 1 minute. Stir in the chopped parsley and pour the sauce over the fish. Pepper to taste (capers are salty, so I didn't add additional salt). Garnish with the fresh lemon slices.

Serves 4.