A couple and their cooking legacy

Intimate look at Marcella and Victor Hazen's life in food together in the NYT with much speculation of the mechanics of the relationship. Very few people seem to understand the dynamics of a long lasting and complex relationship.

Anniversary Panini

Tonight is eric and my 11th wedding anniversary.

We made paninis.

I made eric's with salami, goat cheese, Basil and red onion.

Mine was Dublin Cheddar and Basil.

Too much olive oil in a pan.

Fry sandwich in the olive oil.

yum.

Kambucha Wine

Blend some of Peter's chilled homemade kombucha with chilled pomegranate juice.

yum.

Asparagus turkey Sausage PAsta with Fresh Mozarella

1. Start Water to Boil, add Salt
2. Brown Sausage
3. Remove and add some olive oil to the pan
4. Add Thin Asparagus cut in half to pan.  Add fennel seeds, red pepper flakes.
5. Once pretty soft, add thinly sliced fennel
6. Add Red Wine to deglaze.  Put Sausage back in and stir with minced Lemon Basil.  Turn Off Heat as Pasta cooks.
7. Cook and Drain Pasta .  Lately we are using the Strangled Priests.
8. Mix Pasta with Sausage Asparagus mixture.  Add Olive oil and a few dashes of Ojai Olive Oil's White Balsamic vinegar.
9. Serve with Freshly Sliced Fresh Mozzarella

Potato, Fennel, Tomato and Olive and Gratin

inspired by old Green's recipe i used to make and what was in the fridge.

1. In one pan heat too much olive oil and start browning thin slices of red potatoes.  (tonight i had lots of little ones from the market). Drain and continue until you have enough.

2. In another oven proof pan (i have an all clad that i love), heat too much olive olive and start sauteing thinly sliced 1/4 moon shaped red onion.

3. Slice up a big heirloom tomato from Tutti Frutti

4. Pit some dried cured black olives from the Paradise Cafe in Ventura

5. Thinly slice some of B.D.s Fennel.

6. Preheat Oven to about 400 degrees.

7. When the onions are halfway done, add some crushed fennel seed, thyme, red pepper flakes,and pepper.  When onions are about 2 minutes from being done, add a clove of minced garlic. Turn off heat when as brown as you like them and start to pile on the tomatoes, potatoes and fennel and scattering the olives.  Tonight, I did not make enuf of everything to make attractive "layers" so it all just got kind of piled in there.  Dot with generous pinches of goat cheese and pour the leftover olive oil from frying up the potatoes on top.  Put in oven with lid on and set for about 20 minutes.

8. After 20 minutes, remove pan from oven, turn on broiler.  Grate fresh Parmesan cheese all over the top and pour on a little extra olive oil.  Put on broiler for about 2 minutes or more until brown and crispy.  

9. To serve scoop into shallow bowls, mince lemon basil from B.D and scatter on top, and sprinkle with good salt.

Note: potatoes could have been prepped by slicing and boiling, but e likes his potatoes crispier.

Swordfish with Fennel and Mustard Sauce

Eric came home from 2 day road trip.  He needed something fresh, local, light but comforting.  I was pooped, had not gone shopping and needed to cook everything in one pan, so this was the result.  I have never cooked swordfish this way so felt fun and bold.  He was happy, so it was a success.

1. Slice some of Steve's smaller red potatoes (those small french red potatoes would be ideal for presentation) and fry in olive oil until crisp.  (Oven Roasting would render drier, crispier potatoes). Remove and allow to drain on some paper towels.

2. In same olive oil (adding more if necessary), add thinly sliced fennel. Stir until starting to soften, then push to sides to create room for 2 perfect pieces of swordfish from Alicia and Ric of Geewhatadeal.  (Wow!  I have never encountered such tender plump pieces of swordfish.)  Cover pan to cook first side.  When browned to your liking, turn fish over, add some white wine to pan and cover again.

3. Meanwhile, mix some green peppercorn dijon mustard with some lemon, soy sauce and olive oil.  Lift lid and pour mustard sauce over fish and cover again.  When fish is done, remove to a plate.  Stir fennel and mustard sauce and remove to a bowl.  Toss turnip greens into pan and stir fry until soft and bright green. 

4. Meanwhile, divide potatoes between plates.  Place turnip greens next to potatoes, slightly on top.  Place fish in middle between potatoes and greens, pour fennel mustard sauce on top.  Sprinkle with a little freshly chopped dill and freshly ground pepper.  Serve.

Wilted Spinich Salad with Feta and Figs

This is the perfect dish when Steve's Spinach starts to go off.  The most delicious gigantic spinach ever.

1. Wash Spinach.

2. 1/4 Slice half a medium red onion.  Put in bowl of cold water to reduce "onion-i-ness".

3.In the Salad Bowl, mash a clove of garlic and grind with a little salt

4. Mice some fresh mint and grind some Mexican oregano and mix with garlic.

5. Pit and tear Kalamata or other favorite black olives.  (At least 12 depending on how much you like olives.

6. Pour some favorite vinegar into bowl.  Lately I am addicted to the Ojai Olive Oil White Balsamic Vinegar.  But red wine vinegar is also delicious.

7. Meanwhile, heat some olive oil in a pan and pan toast a few slices of ciabatta or other favorite bread to make "croutons".

8. Toss Spinach into bowl with onions, halved fresh black mission figs, crumbled feta and freshly ground pepper.

9. Heat some olive oil to just before smoking and pour over salad to wilt spinach.  Toss.

10. To Serve, scoop into bowls and place croutons around sides.