Persimmon and pomegranate seed salad with walnuts and radicchio

October 6, 2019October 6, 2019 ~ cookingwithleeks ~ 2 Comments

I made this David Tanis recipe yesterday, inspired by its seasonality and lovely colors. I didn’t know what to expect, knowing radicchio is bitter, but not knowing how it would pair with persimmons and pomegranate seeds. This turned out to be one of the best salad I’ve ever had.

When I headed to the farmer’s market yesterday, I thought this would be the perfect recipe in which to buy all ingredients from the farmer’s market and recreate. It looked so beautiful from the photo, plus I love the simplicity of David Tanis’s recipes. I confirmed that persimmons, pomegranates, and radicchio were all in season in California in early October. So, off to the farmer’s market I headed with persimmons and pomegranates on the mind.

There were a lot of pomegranates in season. Nearly every fruit stand was selling pomegranates, pears, peaches, pluots, plums, quince, etc., (I did pick up some pluots and quince, two things I’ve never had before yesterday!), but there were no persimmons to speak of. I asked around, and it turns out they won’t be in the markets for another couple of weeks. There are a few random stands out in front of the Ferry Building that I typically ignore, but I knew I had to check every last stand before leaving.

I ventured to the front with an offer of toffee from a vendor. I accepted. Then, my friends, I stumbled upon persimmons. I had actually never tried persimmons, so I told the man working the stand, and he let me try one. My initial thought was that it was not sweet, but had the texture of a soft apple. So there you go, an expert review of persimmons. I said that I hadn’t been able to find persimmons anywhere so far, and he said his stand was the only one he knew of that had persimmons right now. I thanked him, so relieved. I grabbed two ($1.50 each), and called it a day, and victoriously scurried back to BART to begin my (25-minute) trek back to Oakland.

Once I was home, I photographed all of my farmer’s market goods, because I am trying to be better at documenting my cooking life.

*The persimmons are the yellow ones in the middle towards the right.*

I promptly began preparing the lettuces by slicing and then cleaning them. Once everything was cleaned, sliced, and put away, I made a quick treat of greek yogurt, sliced pluot, cinnamon, nutmeg, ginger, honey, and cacao nibs. I went on a walk with Gary, because I’m not a neglectful dog mom. Then… I pulled up the salad recipe, and pulled out my goods.

I started by slicing the pomegranate. And it had been so long since I’d sliced a pomegranate, I had forgotten the best technique. So, I googled it and found this helpful video that did not disappoint. I was surprised to see that, for the first time ever, I had a pomegranate that did not have the deep red-purple seeds. They were nearly clear, with a yellow tint! I tried one, to make sure it was fine. It was delicious, maybe even sweeter than what I’ve had before, and I started gobbling them by the handful. But I had to show restraint because I needed them for my salad.

I first whipped up the vinaigrette for the recipe. It consisted of a finely sliced shallot soaked in red wine vinegar with a little salt for ten minutes. (Note: Here I differed from the recipe; it called for sherry vinegar. The red wine vinegar was more than delicious though.) The shallot is soaked in vinegar because it helps infuse the vinegar with delicious shallot flavor. During the ten minutes, I sliced the persimmons. Then I whisked in 3 tbsp. of walnut oil to the vinegar and shallot, and seasoned with a little salt. I dipped a radicchio leaf into the vinaigrette to test for needed adjustments, and I almost lost my mind. I did not think such a simple vinaigrette could become so flavorful and perfectly paired with radicchio. Radicchio is a hard lettuce to satisfy, not any vinaigrette will do, but this was synergistic, and I knew I was in for a treat once the salad was full composed.

From here, all that was really left was to assemble the salad. I first added the persimmons and coated with the vinaigrette.

I added in the radicchio, and added 1-2 tbsp. more vinaigrette and tossed it together. Once tossed, I sprinkled the pomegranate seeds and previously-roasted walnuts on top. (Note: the recipe calls for candied walnuts, but I had roasted walnuts already in the fridge, so I decided not to put in the extra effort there. It was fine.) Then I set up a photoshoot for my salad.

*The finished product brought tears to my eyes.*

And that was the journey to create this beautiful salad. Now that I’ve made it, I will be buying persimmons, pomegranates, and radicchio whenever they’re in season. I bought walnut oil especially for this occasion, and I am so glad that I’ve introduced it into my culinary world. It has a nutty flavor that is so perfect paired with the radicchio, and I’m excited to use it in new cooking applications.

This recipe should serve around 4, but for the actual composition I’m leaving up to you and how much you want to add of each item — use this as a guiding point, but use common sense when adding in the vinaigrette. Don’t be afraid to save the vinaigrette if you don’t use all of it, and serve it with only the radicchio or any other lettuce for a simple house salad later. Use your hands to mix the salad with the vinaigrette, and only add 1 tbsp or so at a time into the salad.

Ingredients:

2 ounces roasted walnuts
1 shallot, minced
2 tbsp. red wine vinegar
3 tbsp. walnut oil
3 medium Fuyu persimmons, sliced 1/2 inch thick
1 head of radicchio, or other chicory
1/2 cup pomegranate seeds (OR MORE)
Salt and pepper

Directions:

Make the vinaigrette: Combine vinegar and shallot with a bit of salt, and let sit for ten minutes. Then, add walnut oil.
Assemble the salad:
- Toss persimmons with some of the vinaigrette to ensure they’re all coated. Then add the radicchio and more vinaigrette until the leaves are all coated and it tastes delicious (season with salt and pepper, if needed).
- Sprinkle the pomegranate seeds and roasted walnuts on top. Taste again and adjust seasonings as needed.
Serve!

Roasted Sourdough with Smoked Salmon and Vegetables

August 21, 2017 ~ cookingwithleeks ~ Leave a comment

This isn’t a “recipe” so much as it is a way to combine ingredients on top of bread so that it’s a full-on meal with minimal effort.

I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer’s market (smoked salmon goat cheese, heirloom tomatoes, & roasted garlic sourdough bread).

I am not going to write a traditional recipe for most of this, because it doesn’t really need one. I started out by roasting the roasted garlic sourdough bread drizzled with olive oil in the oven on 400 for about 6 minutes. Note: Fresh bread can be sliced and then stored in the freezer. I store each slice in individual plastic bags and date and label them. Then I take them out and pop them in the oven with some olive oil whenever I’m ready to eat them.

Now you have roasted bread (any kind of bread’ll do). Next up, I have spread a harissa, cumin, and and chili goat milk cheese on the bread. Honestly, I almost just stopped here. Good cheese on good bread with good olive is all you really need. Alas, I then added a couple of slices of an heirloom tomato (I saved the rest of the tomato and threw it in a beef bolognese I made later that day). Then I added some greens — I used sweet mixed greens, but you can use anything. I have made this before with romaine and the additional crunch is very nice. Arugula would work great too. Use whatever you have on hand. Then I topped this with smoked salmon. I am lucky to have a wonderful vendor at my farmer’s market, and I definitely splurge on smoked salmon. I would recommend you do the same — sub-par smoked salmon isn’t very tasty and it could ruin your dish! (Okay, so just make sure that you like it first.)

The only part of this recipe that I made prior to assembling were the quick pickled sweet bell peppers. I recommend making this at the beginning of the week, and storing in its brine all week in the refrigerator. I top a lot of food with these guys, they add a nice sweet crunch that many dishes deserve in order to feel complete. I will post the recipe in just a moment.

On top of everything, add chopped dill (parsley or cilantro would be lovely additions as well), and add kosher sea salt and freshly cracked black pepper. Now you are ready for a delicious lunch, breakfast, dinner, or snack!

Quick Pickled Sweet Bell Peppers

Depending on how many bell peppers you have, you may need to adjust the amount of brine you are making. I typically use two rather large bell peppers, and I make sure that the bell peppers are completely covered by the liquid in the container I store it in.

Ingredients:

2 large bell peppers (I like to use two different colors like yellow and red)
1 cup distilled white vinegar
1 cup sugar
1 tsp kosher sea salt

Directions:

Deseed and remove the stems from the peppers.
Slice lengthwise into about 1/4 of an inch.
Add peppers to a glass container with a tight lid.
Add vinegar, sugar, and salt to a saucepan and bring to a boil while stirring with a wooden spoon.
Let cool completely.
Add mixture to the glass container once cooled and toss to combine.
Make sure peppers are completely covered and this should store in the refrigerator for 1-2 weeks.

Tofu Sloppy Joes

July 29, 2017July 29, 2017 ~ cookingwithleeks ~ 1 Comment

I grew up loving Sloppy Joes — the classic version featuring beef. This is a healthier twist on the classic recipe. I’m surprised by how healthy, yet ALSO delicious it is. My fiancé loved these so much that he requested to take the leftovers with him for lunch the next day (and I let him, don’t worry, guys). This recipe serves four, so adjust as necessary! This is another recipe modified from Carole Raymond’s, Student’s Go Vegan Cookbook. Love you, Carole.

Ingredients

14-16 oz. firm tofu
1 chopped red onion (yellow works, too)
4 garlic cloves, minced
2 tbsp. olive oil
1 – 2 chopped bell pepper(s) (I used orange, but green or red would work)
2 tomatoes, diced
1 can tomato paste (6 oz.)
1/2 c. water
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. chili powder
2 tsp. 100% pure maple syrup (or other natural sweetener)
2 tsp. red pepper flakes + more for added spicy
1 tsp. salt
Ground black pepper
2-3 tbsp. fresh parsley
4 whole wheat buns

Directions

First, press the tofu — to do this, I wrap the tofu block in lots of paper towels and then sandwich it between two plates and set a heavy object on the top plate (an ole textbook will work). Let sit while you prep the rest of the veggies.

Chop the red onion, mince the garlic cloves, chop the bell pepper, dice the tomato, and chop the parsley. Set aside until you need them.

Heat a large skillet on medium heat, then add the olive oil and let heat through. Add the onion and sauté for a few minutes to give it a head start on the bell pepper. Then add the bell pepper and sauté for 3-5 minutes. Add the minced garlic towards the end of this time so as not to burn.

Crumble the tofu into the skillet, along with the diced tomatoes, tomato paste, water, cumin, oregano, chili powder, maple syrup, red pepper flakes, salt, about half of the parsley, and black pepper (to taste)

Now the sloppy joe filling is complete. Add to whole wheat buns and sprinkle parsley on top, then sandwich that baby shut. Enjoy!

Cod en Papillote over Mixed Greens

July 28, 2017July 28, 2017 ~ cookingwithleeks ~ Leave a comment

I like this recipe because I love cod. And I love roasted tomatoes. And I love herbs and lemons and balsamic vinaigrettes.

This recipe lends itself to using up whatever items you already have on hand. Instead of cilantro, parsley, and chives, you can use whatever fresh herbs you may have on hand. I think the more the better for this recipe. Instead of Greek yogurt and lemon juice, you can use crème fraiche. I also added some roasted tomatoes (recipe included) because I had a bunch of heirloom cherry tomatoes on hand and I threw it all over mixed baby greens with some barrel-aged feta.

So, here we go. The ingredients are for one foil pack and you can do as many as you like!

Ingredients:

Cod en Papillote:

Cod, boneless and skinless (or other fish)*
1 tsp. butter
Zest of 1/2 lemon
Juice of 1/2 lemon
1 tbsp. Dry white wine (or apple cider vinegar)
Mirin (optional)
2 tsp. – 1 tbsp. of each herb: cilantro, parsley, and chives
1 tbsp. Greek yogurt & a squeeze of fresh lemon juice
Lemon wedges
Salt & pepper

Roasted Cherry Tomatoes

Olive oil
Salt & pepper

Balsamic Vinegar Dressing:

2 parts olive oil
1 part balsamic vinegar
1/2 – 1 tsp. dijon mustard
1/2 – 1 tsp. honey
Salt & pepper, to taste

Other

Mixed greens
Feta
Aluminum foil
Parchment paper
Baking sheet

Directions:

Preheat oven to 400°.

Lay out foil and place 1 tsp. of butter on the bottom. Add salt and pepper to both sides of cod, then lay on top of the butter. I like to fold up the sides of foil around the cod at this point, so the rest of the ingredients stay in one spot.

Next, add the white wine and mirin. Then top with the lemon zest and herbs. The more herbs the better here. I didn’t write measurements, but I probably used 2 tsp. – 1 tbsp. of each herb listed (cilantro, parsley, chives), with a little leftover for a topping. Here you’ll want to mix the Greek yogurt and lemon juice together in a small bowl. Then add a dollop on top of the other ingredients and gently place lemon slices on top of everything. Add a pinch of salt and pepper on top, and wrap the cod into its foil package.

Bake the cod for 15 minutes.

While the cod is baking, line a baking sheet with parchment paper. Add cherry tomatoes, and drizzle olive oil over the tomatoes. Sprinkle salt and pepper, and then mix everything together. Make sure that the tomatoes are spaced out so that they roast. Roast in the oven for about 8 minutes, checking on them around 5 minutes. You’ll want them to look pruned. Once done, take out of the oven and set aside.

In a small bowl, mix together the balsamic vinegar, olive oil, dijon mustard, honey, and salt and pepper.

Once done, arrange mixed greens on a plate. Top with cod en papillote and roasted tomatoes. Drizzle balsamic vinegar dressing over everything. Add salt, pepper, leftover herbs, and crumbled feta to taste, and you’re done!

*If frozen: For a quick thaw, add the sealed bag of fish in a bowl of cold water and let it thaw for about 30 minutes. You should be able to tell once it’s thawed. If it floats to the top, make sure you flip it over halfway through.

Tempeh Tacos with Healthy Sour Cream

July 27, 2017July 27, 2017 ~ cookingwithleeks ~ Leave a comment

In college I attended a school in a small college town called Clemson. I was vegetarian or vegan for almost the entirety of my college career, and in small college towns, there were very few offerings in the way of vegan or vegetarian food.

So, I had to learn to cook for myself! I obtained a cookbook, called “The Student’s Go Vegan Cookbook” by Carole Raymond, and it saved my life and also taught me how to cook… on a budget. It’s only appropriate that the first recipe on this blog is a modified recipe from the cookbook (and it’s not vegan, unless you don’t add the healthy sour cream).

This was one of my favorite recipes, because it took so little time to prepare and required very little effort on my end. Now that I have more experience under my belt, I have learned to modify and make it fit my taste a bit better, but it’s still close to the original.

Ingredients

Tempeh

3 tbsp. fresh lemon juice
3 tbsp. salsa
4 tbsp. olive oil, divided
4 tsp. chili powder
2 teaspoon cumin
Frank’s Red Hot, or other hot sauce of your choice, to taste
8 oz. tempeh, cut into 1/2 inch cubes

Healthy “Sour Cream”

1 cup plain, full-fat Greek yogurt
1 tbsp. lemon or lime juice

Condiments/Other

Fresh cilantro
Lettuce of your choice
Tomatoes
Avocado or Guacamole
Tortillas

Directions

Mix the tempeh ingredients together in a shallow bowl using 3 tbsp. of the olive oil, and coat tempeh evenly. Let tempeh marinade for about an hour, stirring every so often.

Heat skillet on medium-high. Once heated, coat the skillet with the remaining 1 tbsp. of olive oil.* Once olive oil is hot, add the marinated tempeh and let it cook for about 1 minute. Reduce the heat to low and cook, covered, for 3 minutes. Set aside.

Combine the Greek yogurt with the lemon or lime juice. Stir to combine. Set aside. You now have your healthy sour cream!

Warm tortillas and then add the cooked tempeh, sour cream, and whatever other condiments you desire.

* By first allowing the skillet to heat, and then adding the olive oil and allowing the olive oil to heat, we are preventing sticking to the pan.