Pickled Fennel and Onion Salad with Roasted Radish

Have you noticed lately that I’ve gotten a little boring?

My life is good. Good job. Good man. Good family. Good home. All good.

But a little boring.

And while parts of that boring are really good, like spending time on Wes’s awesome couch at Wes’s super cool new place, parts of it are leaving me feeling uninspired. In my writing, in my cooking and pretty much in most aspects of my life.

So about two months ago, I decided it was time to make a change. (I apologize for my lack of posts during that time). I had been talking about doing it for YEARS, and I finally decided to put my money where my mouth is. Or better yet, my food where my mouth is. 

On Saturday, I went and sat in line for a few hours to audition for the reality show America’s Next Food Network Star. And it was freaking awesome.

No, I did not get a call back. I will not be the season 10 winner. But you know what? That is totally fine.

When I woke up Saturday morning to head to LA for the audition, I just decided to look at it as a job interview I was grossly under qualified for and just have fun with it. And it was fun. I met some awesome people who were just like me. No training. Quit their real jobs and just went for it. People who reminded me that my dream is possible. People who were doing it. Cooking food for people and making it their career.

My real job is awesome. But I’m not making anything and I’m not making people’s lives better on a daily basis. And that is what I really want to do. Saturday was the first step of a marathon to make food my life.

This was one of the dishes I created that gave me the confidence to take that first step. My dad was in awe that radish chips were something I just came up with. Radish chips, these tasty little suckers, gave me the confidence to start hanging my career. They are powerful my friends. Give them a try.

You will need…

1 bunch radishes, stems removed and thinly sliced (I used my mandolin because I like shortcuts)

1 tablespoon brown sugar

¼ cup olive oil, plus 2 tablespoons

4 tablespoons red wine vinegar

2 tablespoons fresh orange juice

1 sweet yellow onion, halved and thinly sliced

2 fennel bulbs, halved and thinly sliced

1 bunch dandelion greens or other hearty bitter green, chopped into bit-sized pieces

¼ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl toss together the radishes, 2 tablespoons olive oil and brown sugar. Season well with salt and pepper and spread out on a rimmed baking sheet.

Roast the radishes for 30 to 40 minutes. Just until they are browned and slightly crispy.

While the radishes are roasting, combine the fennel, onions and vinegar in a small bowl and season well with salt and pepper. Let the onions and fennel soak in the vinegar for about 30 minutes, tossing ever 5 minutes.

When the onions and fennel have become slightly pickled, drain the vinegar.

Whisk together, or shake in a mason jar the vinegar, orange juice, remaining olive oil. Season with salt and pepper and drizzle over the greens.

Toss together the fennel, onions, greens and cheese.

Top with warm radish chips and serve.

Love and Beer Floats

Angela 

Pickled Fennel and Onion Salad with Roasted Radish

1 bunch radishes, stems removed and thinly sliced (I used my mandolin because I like shortcuts)

1 tablespoon brown sugar

¼ cup olive oil, plus 2 tablespoons

4 tablespoons red wine vinegar

2 tablespoons fresh orange juice

1 sweet yellow onion, halved and thinly sliced

2 fennel bulbs, halved and thinly sliced

1 bunch dandelion greens or other hearty bitter green, chopped into bit-sized pieces

¼ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl toss together the radishes, 2 tablespoons olive oil and brown sugar. Season well with salt and pepper and spread out on a rimmed baking sheet.

Roast the radishes for 30 to 40 minutes. Just until they are browned and slightly crispy.

While the radishes are roasting, combine the fennel, onions and vinegar in a small bowl and season well with salt and pepper. Let the onions and fennel soak in the vinegar for about 30 minutes, tossing ever 5 minutes.

When the onions and fennel have become slightly pickled, drain the vinegar.

Whisk together, or shake in a mason jar the vinegar, orange juice, remaining olive oil. Season with salt and pepper and drizzle over the greens.

Toss together the fennel, onions, greens and cheese.

Top with warm radish chips and serve. 

Roasted Bell Pepper Soup with Seared Scallops

Yes, I know what you are thinking. You took one look at the name of this post and thought, “Good lord this chick makes some weird stuff.”

Am I right or am I right?

And I do make a ton of weird stuff. You should see the recipes that I DON’T post. But I promise you that I post only the stuff I would eat again. Just consider me your personal taste tester of all the weird food combos out there.

Despite the fact that this combo might sound odd, I promise it works. Not only does it work, it is damn tasty.

You will need…

3 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.

Love and Beer Floats

Angela  

Roasted Bell Pepper Soup with Seared Scallops

4 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread. 

Hamentashen

Last night my family and I celebrated Passover.

Latkes are not necessarily a traditional Passover food, but it is a staple for the holiday in my home.

But for some reason, yesterday I just did not feel like making them.

And man oh man did I regret.

My lack of latkes was met with great resistance.

But, after I served these tasty cookies all was forgiven.

I was so confident in these cookies that I took them to work to try and win over my new coworkers with goodies.

Not sure if they love me or not, but they loved these treats. The tin was empty by the end of the day.

You will need…

1 cup unsalted butter (2 sticks), room temperature

1 ½ cups granulated sugar

2 teaspoons rated orange zest

2 tablespoons freshly squeezed orange juice

2 teaspoons pure vanilla extract

3 large eggs

4 cups all-purpose flour, sifted

4 teaspoons baking powder

½ teaspoon salt

1 cup poppy seeds

½ cup milk

1/3 cup honey

¼ cup golden raisins

6 large blackberries

½ teaspoon grated lemon zest

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy. About 3 to 4 minutes.

Add in the orange zest, orange juice, vanilla extract.

Then add in two of the eggs, one at a time.

Sift the flour, baking powder and salt together.

Then with the mixer on a low speed, slowly add the dry ingredients into the wet ingredients until just combined.

Divide the dough into three smaller disks and wrap them up in plastic wrap.

Refrigerate the dough for an hour.

While the dough is in the fridge, make the filling.

Combine the poppy seeds, milk, honey and blackberries in a small saucepan.

Cook the filling over medium-low heat until thickened. Stirring occasionally for about 20 minutes

Remove the filling from the heat and add in the lemon zest and raisins.

Stir well to combine and allow the filling to cool completely.

Preheating you oven to 350 degrees F.

When the filling has cooled, roll out the dough disks one at a time. Using a 3 inch fluted round cutter, cut out as many round cookies as possible with each thing of dough.

Place the cookies onto a parchment line baking sheet.

When all the cookies have been cut, place the filling in a piping bag (or a plastic bag with the tip cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.

Whisk together the last egg and 1 teaspoon water.

Brush the outside of each cookie and fold in the side to form a triangle. 

Pinch the dough to enclose the filling.

Bake the cookies until golden. About 12 to 15 minutes.

Cool cookies on the baking sheets for 5 minutes then transfer to wire racks to cool completely.

Love and Beer Floats

Angela  

Hamentashen

1 cup unsalted butter (2 sticks), room temperature

1 ½ cups granulated sugar

2 teaspoons rated orange zest

2 tablespoons freshly squeezed orange juice

2 teaspoons pure vanilla extract

3 large eggs

4 cups all-purpose flour, sifted

4 teaspoons baking powder

½ teaspoon salt

1 cup poppy seeds

½ cup milk

1/3 cup honey

¼ cup golden raisins

6 large blackberries

½ teaspoon grated lemon zest

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy. About 3 to 4 minutes.

Add in the orange zest, orange juice, vanilla extract.

Then add in two of the eggs, one at a time.

Sift the flour, baking powder and salt together.

Then with the mixer on a low speed, slowly add the dry ingredients into the wet ingredients until just combined.

Divide the dough into three smaller disks and wrap them up in plastic wrap.

Refrigerate the dough for an hour.

While the dough is in the fridge, make the filling.

Combine the poppy seeds, milk, honey and blackberries in a small saucepan.

Cook the filling over medium-low heat until thickened. Stirring occasionally for about 20 minutes

Remove the filling from the heat and add in the lemon zest and raisins.

Stir well to combine and allow the filling to cool completely.

Preheating you oven to 350 degrees F.

When the filling has cooled, roll out the dough disks one at a time.

Using a 3 inch fluted round cutter, cut out as many round cookies as possible with each thing of dough.

Place the cookies onto a parchment line baking sheet.

When all the cookies have been cut, place the filling in a piping bag (or a plastic bag with the tip cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.

Whisk together the last egg and 1 teaspoon water.

Brush the outside of each cookie and fold in the side to form a triangle. Pinch the dough to enclose the filling.

Bake the cookies until golden. About 12 to 15 minutes.

Cool cookies on the baking sheets for 5 minutes then transfer to wire racks to cool completely.

Shrimp and Hearts of Palm Salad

When I was young, my family and I very rarely got to sit around the dinner table together. Between my more than twenty hours of swimming a week, both brothers each playing three sports at a time and my dad’s work schedule, I ate most of my meals parked in front of the television solo.

But now that I’m back at home, I am making up for lost time.

Now I get to eat with my family and assorted company (friends, random family members, my brothers, my boyfriend) a few nights a week.

And oh man, is the conversation far from mundane.

Without fail, at least once a meal something gross is brought up. This always, ALWAYS results in my dad saying “Seriously? I’m eating.”

Every time.

Does this stop us from bringing up gross things every meal? Of course not.

But tonight, my mom and I discovered a topic even more off limits with my dad than puke, poop and things of the like.

The Voice.

After only a minute of chatter about the popular NBC television show, he begged mom to tell the story she stopped herself from telling about her bad reaction to eggplant as a child.

When we tried to discuss our favorite contestant again, he begged me for dirty details of my Friday night toilet hugging escapades.

I no longer wonder where I get it my flair for the dramatic.

Regardless of the raunchy dinner conversation and the fact I will not be able to get the image of my dad imitating one of The Voice coaches tiny alligator arms out of my head, the food was really delicious.

This salad was no exception.

It was a tasty and easy take on a restaurant worthy dinner salad.

You will need…

1 large bunch of watercress, tough stems trimmed (if you can’t find watercress, arugula is a great substitute)

2 navel oranges

1 can hearts of palm, drained and rinsed

1 avocado, chopped

1 pound shrimp, peeled and devained

1 white onion, diced

Juice of one lemon

1 teaspoon dried coriander

2 tablespoons lime juice

1 tablespoon red wine vinegar

2 tablespoons olive oil, plus 1 extra tablespoon to cook the shrimp

1 tablespoon honey

Salt and pepper to taste

Start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot, add the shrimp to pan and season them with salt and pepper.

Cook the shrimp until pink, about 1 ½ minutes a side.

Once you have flipped the shrimp over, squeeze the lemon juice over the shrimp.

As soon as the shrimp is pink, remove from the heat and allow it to cool.

Then, slice the peal off of the oranges and either segment them or slice them. Whichever you find easier.

On a large platter or in a salad bowl, combine the orange slices, the watercress, the hearts of palm, the avocado and the onions.

In a small bowl, whisk together the coriander, lime juice, vinegar, remaining olive oil and honey and season it well with salt and pepper.

Once it is completely combined, drizzle it over the salad mixture.

Top it with the cooled shrimp, toss and serve.

Love and Beer Floats

Angela

Shrimp and Hearts of Palm Salad

1 large bunch of watercress, tough stems trimmed (if you can’t find watercress, arugula is a great substitute)

2 navel oranges

1 can hearts of palm, drained and rinsed

1 avocado, chopped

1 pound shrimp, peeled and devained

1 white onion, diced

Juice of one lemon

1 teaspoon dried coriander

2 tablespoons lime juice

1 tablespoon red wine vinegar

2 tablespoons olive oil, plus 1 extra tablespoon to cook the shrimp

1 tablespoon honey

Salt and pepper to taste

Start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot, add the shrimp to pan and season them with salt and pepper.

Cook the shrimp until pink, about 1 ½ minutes a side.

Once you have flipped the shrimp over, squeeze the lemon juice over the shrimp.

As soon as the shrimp is pink, remove from the heat and allow it to cool.

Then, slice the peal off of the oranges and either segment them or slice them. Whichever you find easier.

On a large platter or in a salad bowl, combine the orange slices, the watercress, the hearts of palm, the avocado and the onions.

In a small bowl, whisk together the coriander, lime juice, vinegar, remaining olive oil and honey and season it well with salt and pepper.

Once it is completely combined, drizzle it over the salad mixture.

Top it with the cooled shrimp, toss and serve.