July 5, 2010
Nice, France 1998
An outstanding salad begins with the freshest ingredients. And there is no better place for fresh produce than the farmers’ market. The abundance of seasonal, ripe, and organic produce tantalizes the senses and provides endless inspiration.
Some years ago, I was guest chef on a luxury cruise ship. We stopped for a few days in the south of France. It was early summer and the weather was divine: butter-yellow sunlight and an occasional soft ocean breeze. One morning, I decided to follow the breeze while on a stroll. It led me down a brick street lined with tall stone buildings that opened up into a small square. Before me, I saw a sea of color. Rows and rows of bright-colored, striped awnings had transformed the non-descript square into a Farmers’ Market! People meandered from stall to stall, large baskets in their arms, batons of bread leaning on their shoulders.
Although it was still early in the morning, the market was already buzzing with life; everyone was chattering in French, laughing, and singing. I walked down the aisles and was amazed by the produce on display. At one stand, a small woman in a bright red hat and dark sunglasses caught my eye. At first I thought she was angry with me; her voice sharp, she shook her head as if to say “no” as she spoke. Soon I realized I was misinterpreting her body language altogether. She wasn’t scolding me, in fact, quite the opposite…she was so passionate about the spices and herbs that filled her wooden boxes that she was trying to transcend the language barrier so I could share in her enthusiasm. This encounter spurred my imagination. I often find myself daydreaming about the musky mixture of lavender, rosemary, and thyme that she sold.
Next door, a man sold grains and beans like lentils, wild rice, black, red, and white beans, and those lovely long strands of fresh green beans. Every heap had a colorful, zigzag-cut label sticking out of it with the good’s name and price. In front sat square boxes wrapped in paisley-patterned cloth, each filled with aromatic dry herbs such as mint leaves, lavender, rosemary, dry anise, rose buds, parsley and oregano.
Further down, men in crisp white aprons made ham and cheese croissant sandwiches. Rotisserie chickens roasted on spits, and stands offered warm Brie oozing from under its soft white skin. The aromas were intoxicating even in the open air, but the yeasty warmth of fresh- baked bread nearly drove me wild. “Try some,” the vendors enticed, spreading the Brie on slices of fresh bread and juicy pear.
As I strolled up and down the picturesque aisles of the farmers’ market, I was astonished by the beauty and bounty displayed by the vendors. It was like nothing I had ever seen before. Each basket of fruit, each flat of vegetables, was arranged so artistically that even the most mundane food seemed exotic. Little white baskets of cherry tomatoes gleamed jewel-like in neat, exact rows. Handled boxes held blackberries so thick with juice one could practically taste their warm sweetness just by looking at them. Violet plums were stacked up in clear tubs, forming little hills of succulence. Even the radishes had been perfectly arranged, bundled tightly into red and white bouquets, their frothy greens bursting on top. Just the radish table alone was a living canvas of red and green stripes.
Isn’t this what salad should be: a living work of art? The background is green—baby mesclun, butter lettuce, red-leaved lettuce—and the extra-virgin olive oil creates depth. Add a few drops of fresh-squeezed lemon juice or a dash of red wine vinegar. Gently toss in mint, chives, and oregano. Finish with whatever your imagination conjures up: plump green olives, sweet slivers of yellow and red peppers, earthy mushrooms, and juicy summer tomatoes. And on the side: pear slices slathered in warm French Brie! Here is a fantastic summer salad for you to try. Go to recipes and click on Heirloom Tomato Salad with Grilled Eggplants and Peppers.
Bon Appetit!
Zov
June 7, 2010
Cooking is one of my greatest pleasures of life. I enjoy nothing more than creating delicious food that enlivens the palate, invokes strength of flavor and speaks of refined textures and seductive and sensuous aromas. Herbs and Spices, and aromatics are to me like pigments to a painter – to be mixed in an endless variety of alchemical compounds, elixirs, and infusions.
Whether you are single without cooking support or you are someone that is still trying to learn how to cook for her or his family or somewhere in between, you need certain spices to make your kitchen work.
Here is my short list of the top 12 spices I could not live without. I use these herbs and spices to enhance the flavor of my food and recipes without adding any processed flavor additives.
1. Allspice: is nature’s spice rack in a single berry. It has the essence of cloves, cinnamon, and nutmeg, all in one. It is native to Jamaica, and used for pickling and preservation of meat and fish, and with fruit-based desserts.
2. Cayenne Pepper: made of variety of hot chilies. Cayenne pepper is made by drying the whole ripe pods then finely grinding and sieving them to make a powder which is used in cooking for its clean heat. I use them in sauces, rubs, seafood dishes and some pastries.
3. Cinnamon: I love using in tea, baking and most of all it is the secret ingredient in stews, soups, and braised foods.
4. Cumin: An aromatic spice with a unique, bitter flavor, cumin goes best with beans, chicken, couscous, curry, fish, lentils, peas, pork, potatoes, soups and stews.
5. Garlic: The god of all spices! While technically not a spice, always keep fresh garlic on hand to liven up just about any dish you make. Rub it on baked bread, sauté with vegetables, add some to your pizza, use it to create a variety of sauces and aioli. A universal ingredient, without garlic there would be no food.
6. Ginger: Originated in Southern India, it was used for tenderizing any type of meat, poultry or fish. It is a thirst quencher. I love using ginger in Asian marinades, teas, and salads.
7. Nutmeg: Both nutmeg and mace are harvested from the same tropical tree, it is considered one of the “warm spices.” Strongly aromatic, slightly spicy and pungent- it is often used in sweet dishes such as cakes and custards. I prefer to grate the nutmeg myself when I use it.
8. Oregano: An indispensable spice in Greek, Portuguese, Spanish, Latin and Italian foods, oregano is the must-have ingredient in tomato sauces and pairs well with capers and olives.
9. Paprika: Made from variety of ground dried sweet red peppers, I use them in stews, soups, rubs, gumbo, and chili.
10. Rosemary: Great for marinating chicken, grilled lamb, potatoes and soups especially in split pea soup. While traditionally associated with Mediterranean food, this woody spice can also be used in barbecuing
11. Thyme: for stocks, sauces, stews, and soups.
12. Turmeric: Turmeric root is member of the ginger family and is used for its flavor as well as its color. Turmeric adds a subtle flavor and color to veggies, bean and rice dishes. I love the color of Turmeric, bright orange in color, a wonderful addition to Persian and Indian foods.
Here is a recipe for my Favorite Spice Blend. I mix a batch of this every week and it has become my magic potion when I need to feed famished mouths quickly. This mixture can be used beautifully in salads, soups, and for marinating seafood, or a variety of meat.
- 3 tablespoons paprika
- 2 tablespoons dried thyme
- 2 tablespoons ground cumin
- 1 tablespoon grated nutmeg
- 1 tablespoon ground black pepper
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon ground allspice
Stir all the ingredients in a small bowl to blend. Transfer to a jar and seal with the lid. Refrigerate up to 1 week. Makes 3/4 cup.
I hope you try it and be sure to tell me how you used it!
Bon Appetit!
Zov
May 12, 2010
Tustin resident Jihan Assi of Tustin edged out three other contenders in the Eggplant Recipe Contest held today at the Bistro. Assi’s stuffed eggplant took top honors over other dishes prepared by Yuko Graham of Orange, Huntington Beach resident Priscilla Willis and Costa Mesa resident Mirna Bard.
All of the finalists’ dishes were tasty, and it was so hard for me to choose a winner! But Jihan’s stuffed eggplant really captured all of the criteria that we were looking for – taste, texture, presentation and originality.
Here is her winning recipe which will also be featured as the “Special of the Day” at Zov’s Cafe in Tustin on Friday, May 28th. Come and try her award-winning eggplant dish!
Stuffed Eggplant
1 1/2 pound of small eggplants (round purple)
4 oz ground beef
1 medium brown onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 small roma tomato (cut into small pieces)
3 tablespoons tomato paste
1 1/2 cup of warm water
In a medium pan heat some Vegetable oil until it’s hot enough to fry. Add the whole eggplant with the stem fry for 7-8 minutes take it out and let it cool down.
On the other hand chop the onion into little tiny pieces, saute for about ten minutes then add the ground beef and the salt and pepper and saute’ all together until the meat is brown.
Take a knife and cut a line through the eggplant from top to bottom on one side, stuff with the onion and meat and arrange it in a 9″X 9″ cooking tray.
After all the eggplant is stuffed and arranged in the tray top it with tomatoes.Combine the tomato paste with the warm water and add it to the tray.
Turn the heat on medium and let it cook for about 30 to 40 minute.
Serve with Rice Pilaf.
April 16, 2010
In our kids’ daily schedule of school, sports, and other extracurricular activities, parents just don’t have the time to get creative and think about what we are going to serve to our kids that is healthy and tasty. Maybe it’s just easier to hand over the chicken fingers, day in and day out, to steer clear of the meltdown your child might have if you don’t serve his or her favorite meal!
Here are some tips to help kids with healthy eating habits that have worked with my son and daughter, and now my grandkids, too!
Make Them Try Something New
- My son and daughter-in-law have a rule in their house that their kids have to take two bites of new items that they have never tried, if they don’t like it they don’t have to eat it. By introducing them to different foods, you will make them less picky, better eaters, and better humans!
Cut Down On Sugared Drinks
- We tend to forget to watch the drinks that we give kids. Cut down on the soft drinks and juices, and give them water when they are thirsty. As juices go, choose brands that don’t have added sugar and aren’t made from concentrate.
Show Them Where Food Comes From
- Take your kids shopping with you and talk to them about the vegetables, fruits, fish and meats. Then bring them home and cook with your kids, so they’ll appreciate what’s on their plate. My grandkids love to pick their own veggies from my garden before Sunday dinner.
Most importantly…
Lead By Example
- Kids are like sponges, they will absorb everything parents do and say. Once we improve our own eating habits, our kids’ habits will improve as well.
And if denying them Chicken Fingers will lead to a family revolt, here’s an easy and tasty recipe for Zov’s Oven-Baked Chicken Fingers that I made for my grandkids.
April 5, 2010
“MAKE AN EGGPLANT PROUD” RECIPE CONTEST – APRIL 1st THROUGH APRIL 28th
What is your favorite eggplant recipe? I would love to know!
For my readers who are eggplant fans, here’s a chance to show me your eggplant ingenuity.
Here’s how…
1. Please submit your recipe to me between April 1st and May 5th.
2. Email it to me at customercare@zovs.com, and type into the subject line: RECIPE CONTEST.
3. Paste your recipe in the body of the email.
4. Be sure to include your name and telephone number.
Finalists will be invited to a luncheon to be held on Tuesday, May 12th at 11:30 a.m.
**To be considered, you must be able to attend the luncheon
Along with a panel of judges, I will evaluate the finalists and if your recipe truly epitomizes the essence of the eggplant, you will receive:
1. $100 gift card to use at any of Zov’s locations
2. Personalized plaque
3. Have our eggplant dish is featured as the “Special of the Day” in our restaurant in Tustin
4. Bragging rights!
Become a fan on Facebook and make sure to post on the wall that you have submitted your recipe!
Good Luck and Happy Cooking!
Zov
March 31, 2010
Lately, I have been besieged with questions about, of all things, the lowly eggplant. Guests at the bistro confess to me that they rarely prepare eggplant at home.
Why do we shy away from using it? Is it hard to make? Is it ugly? Deep, rich purple, slick and glossy, to me the eggplant is as appealing to look at as it is to savor in fact the plant was first cultivated in the United States as an ornamental plant, with its star-shaped flower as its most desirable feature.
More and more of us cooks are inventing fun and creative ways to use this wonderful vegetable. I think we are all ready for an exciting rediscovery of the scrumptious and hearty purple wonder.
From the nightshade family of vegetables, the eggplant originated in India and Pakistan, spread throughout Asia, the Middle East and Europe, where it is also known as Aubergine, Melanzana, and Bandinjan.
Very low in fat, it’s packed with fiber (leave the skin on), as well as vitamin C and K, foliate, thiamine, and niacin. With inherent minerals like magnesium and potassium, you have a very nutritious veggie.
Its sponge-like texture is ideal for soaking in any seasoning or marinade, yielding fabulous possibilities for cooking and entertaining. Its heavy, solid texture can make for a perfect balance with other lighter vegetables, advancing it to entrée status with the right preparation.
When they’re cooked properly, eggplants can be the best of vegetables, but when they’re not cooked properly, they’re really bad, tasting bitter and mushy.
Whether it is the larger Western eggplant or its thinner Asian cousin, buy smooth, firm eggplants with no blemishes or wrinkles. Avoid extra large ones as they can be watery and lack taste.
Here are a couple of my favorite recipes that can take the mystery out of working with eggplants. I pair their unusual texture with spices and seasonings to create flavorful dishes that complement and enhance the eggplant’s wonderful taste.
For light and flavorful appetizer, Grilled Eggplant & Avocado Salsa,
and Moussaka, a hearty and robust entree that will satisfy any appetite
I’ve become such a big fan of the lowly eggplant; I have included it as part of my ideal “Last Meal.” I hope you become a fan, too!
For my readers who are already eggplant fans, here’s a chance to show me your eggplant ingenuity!
“MAKE AN EGGPLANT PROUD” RECIPE CONTEST:
What is your favorite eggplant recipe? I would love to know! Please submit your recipe to me between April 1st and April 14th. I will test it and if I find that yours truly epitomizes the essence of the eggplant, your dish will be featured as the “Special of the Day” in our restaurant in Tustin, and you will personally receive a $100 gift card to use at any of Zov’s locations.
To submit your recipe, email me with the subject line: RECIPE CONTEST.
Paste your recipe in the body of the email and be sure to include your name and telephone number. Become a fan on Facebook and make sure to post on the wall that you have submitted your recipe!
Happy Cooking!
Zov
March 24, 2010
As the hazy, gray, sky starts to part and tiny green buds begin to push out from the cold empty trees, spring arrives. For me, springtime brings a variety of new life to earth, and food is high on the list; light flavors, colors, and the return of longer days. Each season of the year has special moments that help me develop a new menu. Although the variety might not be as high as it is in the summer and fall, there is still a good number of selections that are sweetest (and most tasteful) in the spring. If you’re one of those people who pride themselves on buying food that’s in season, this list is for you! Asparagus, strawberries, peas, beets, rhubarb, spring lamb and the first halibut of the season.
Entertaining family and friends has never been so easy. Traditions come and go but the celebration of spring and Easter remains in my Armenian culture. Love of food was something I grew up with, and have always accepted as one of the most important things in life – I discovered the joys of a good table at an early age from my mother who would set up an elaborate table on Easter day.
Armenian Easter is a festival of faith and feasting, commencing worldwide starting with holy mass on Easter morning. The celebration continues after church on Easter day, with family and friends getting together to share an elaborate Easter meal that can last all day. Cracking open boiled eggs, with shells dyed red from onion skins signifying renewal and luck, grandkids and youngsters immersed in the Easter-Egg Hunt, and breaking off pieces of sweet and feathery Choregs, traditionally decorated Easter egg breads.
My mom would start cooking the elaborate meal all day Saturday, preparing our favorite things. Succulent leg of lamb, accompanied with potatoes roasted with rosemary and garlic, braised eggplant, stuffed artichokes, and bountiful salads with crisp lettuces, sweet beets and fresh herbs.
Spring and Easter recipes are all about fresh seasonal flavors. Carefree Easter and brunch menus offer something for everyone. Supermarkets everywhere should be loaded with seasonal bargains. Stick with a simple menu. This Easter, my menu will be:
Rosemary Crusted Rack of Lamb,
with Asparagus and Wild Mushroom Sautee,
Roasted Fingerling Potatoes with Fresh Garlic & Herbs,
and a simply delicate Roasted Beet Salad with Baby Spinach and Fennel
These recipes have components that can be prepared ahead on Saturday, so there’s no last-minute scrambling before family and friends arrive. For our friends who celebrate Passover, these recipes are wonderful as well.
For dessert, do what I do. I usually pick up a lemon cheesecake box cake and decorated cookies & cupcakes for the kids from our bakery, and voila! You’re all set to go for an amazing, delicious, memorable Easter with your loved ones. This menu will allow you to be part of the celebration, instead of slaving behind the kitchen stove, like we all have done so many times before.
Have a wonderful celebration! Let me know if you used these recipes, how they turned out, and what your Passover or Easter table cannot do without.
Happy Cooking from my family to yours!
Zov
