Adventures in Juice Land Aided by Cold Soup

Earlier this year Chef Sue purchased a juicer.  I was skeptical.  Back in the mid 90s, we had a juicer which was a great idea, but cleaning the damn thing hardly justified the end result.  Things have changed since the 90s.  Today's juicers are better designed and easy to clean.  Making fresh juice now takes less time, from start to cleanup, than brewing a pot of coffee.

Since the time of her juicer purchase, Chef Sue concocted increasingly complex juices more and more frequently.  I was amused.  Eventually she began replacing meals with fresh juices made from kale, cucumber, spinach, celery, beats, carrots, apples, berries, oranges, melon, grapefruit, pineapple and just about everything else you can find at the farm stand.  I continued to smirk and giggle - when she wasn't looking.  Then I realized she was shedding weight.  Wow, there might be something to this.

After a bit of thought, I became less mocking and more intrigued.  Think about it; how big of a vegetable basket do you need to equal the calories in your perfectly prepared steak?  And what are the nutritional differences?  Now take that basket of vegetables and run them through a juicer to extract all the important stuff.  The result is a nutrient rich condensation of raw, unprocessed fresh veggies and fruits with comparably few calories.  It started to make sense to me, and I joined in Chef Sue's juicing - on occasion.

Chef Sue's juicer subversion strategy was beginning to take hold.  A couple of weeks ago, she sealed the deal.  One night she asked if I wanted to watch a documentary on juicing.  I reluctantly agreed.  After watching the movie, I decided to jump in with both feet.  If you care to watch the video "Fat, Sick and Nearly Dead" here is the link:  http://www.jointhereboot.com/.  I have been doing the juicing thing now for nearly two weeks and have shed seven pounds, regained lost hair, regrown a finger lost in a tragic golf accident, and watched that nasty rash disappear.  Well, at least I did lose the seven pounds.

Being a firm believer in moderation, I cannot live only on juice (or any other restrictive miracle diet).  I cannot live without something to chew on, and cannot imagine sustaining myself without the world of flavors I enjoy.  So I modified the approach to include principally cold soups (great during the heat of summer!), not feeling guilty if I decided to pan sear scallops, or enjoy a nice meal of pulled pork with friends.  And to my joy, I recalled that wine is grape juice!  No need to dump my favorite beverage!

Several bushels of fruits and veggies, and 7 pounds lighter, I am happy with my compromise.  Over the last couple of weeks I have researched/created several cool summer soups with something to chew on.  The only exception is the first recipe - I made this simply to satisfy my desire for wonderful flavor and a touch of variety (warm soup).

And don't worry, I have not conceded our routine wine pairing extravaganzas.  On the menu for this evening is crab bisque, fried crab and grit balls, crawfish and cheese grits (a take on shrimp and grits), and fried aligator strips paired with a yet to be determined Riesling.  My mouth is watering already!

Here are the recipes for the soups I have used to supplement the juice program.

Recipes


Curried Zucchini Soup

Ingredients

• 4 medium zucchini
• 1 quart chicken broth
• 1 large onion chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 can coconut milk
• 1 tablespoon curry powder
• salt and pepper to taste

Preparation

1. Slice the zucchini lengthwise then cut into 1 inch sections
2. In a 4 quart or larger pot, sauté onions until tender with olive oil.  About half way through the process add the minced garlic.
3. Add curry powder and stir to coat evenly.
4. Add zucchini, chicken broth, and coconut milk.  Cover and continue to cook over medium low heat until zucchini is tender – about 30 minutes.
5. Remove from heat and blend with an immersion blender.
6. Season to taste and serve.

Gazpacho

Ingredients

• 5 ripe tomatoes 
• 2 large cucumbers, chopped 
• 1 green bell pepper, chopped 
• 1 tablespoon minced garlic 
• 1 tablespoon finely chopped black olives 
• 1/3 cup white wine vinegar 
• 1/4 cup olive oil 
• 1 tablespoon tomato paste 
• 2 1/2 cups water 
• 1 medium onion, chopped 
• 1 green bell pepper, diced 
• 2 green onions, thinly sliced 

Preparation

1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Remove seeds and chop the flesh so finely that it is almost a puree. 
2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours. 
3. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, and herbs and served separately for diners to add to their own bowls. 

Mango Gazpacho

Ingredients

• 2 fresh mangos 1/4-inch-diced 
• 2 cups orange juice 
• 2 tablespoons extra-virgin olive oil 
• 1 cucumber, cut into 1/4-inch dice 
• 1 small red bell pepper, seeded and cut into 1/4-inch dice 
• 1 onion, cut into 1/4-inch dice 
• 1 tablespoon minced garlic 
• 1 small jalapeno pepper, seeded and minced 
• 3 tablespoons fresh lime juice 
• 2 tablespoons chopped fresh parsley, basil or cilantro 
• Salt and freshly ground black pepper 

Preparation

1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. 
2. Season with salt and pepper to taste. Refrigerate until ready to serve. 

Watermelon Gazpacho

Ingredients

• 6 cups cubed seeded watermelon 
• 2 cucumbers, chopped 
• 2 red bell peppers, chopped 
• 1 onion, chopped 
• 1/2 jalapeño pepper, finely chopped 
• 1/4 cup lemon juice 
• 2 tablespoons olive oil 
• 3 tablespoons chopped fresh mint 
• 2 tablespoons minced fresh ginger 
• 3 tablespoons honey 
• 1/2 cup pineapple juice 
• 20 small mint leaves 

Preparation

1. Reserve a dozen (or so) small pieces of watermelon for garnish. 
2. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeño pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. 
3. The mixture should be well blended but retain some texture. Pour into a large bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves. 

Avocado and Tomato Soup

Ingredients

• 4 large tomatoes 
• 1 avocado - peeled, pitted and diced 
• 1 cup fresh corn kernels 
• 2 tomatoes, diced 
• 1/4 cup chopped fresh cilantro 
• 1 tablespoon fresh lemon juice 
• salt and pepper to taste 

Preparation

1. Using a juicer, extract the juice of the 4 large tomatoes. 
2. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. 
3. Season to taste with salt and pepper. Chill for 1 hour and transfer to serving bowls. 

Chilled Cantaloupe Soup

Ingredients

• 1 cantaloupe - peeled, seeded and cubed 
• 2 cups orange juice 
• 1 tablespoon fresh lime juice 
• 1/4 teaspoon ground cinnamon 

Preparation

1. Peel, seed, and cube the cantaloupe. 
2. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. 
3. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. 
4. Cover, and refrigerate for at least one hour. Garnish with mint if desired. 

In vino veritas, buen provecho.

Craig

Fresh Tuna Three Ways; Tuna and Avocado Tartare, Seared tuna with Mango Peach Salsa, and Toasted Fennel and Cumin Crusted Tuna Steak on a Bed of Spicy Summer Vegetable Quinoa

If you are a fan of fresh tuna, you are going to love this three course tuna love fest.  The courses were inspired by the idea of using tuna as the central theme running through three preparations of increasingly cooked approaches.  The other theme that runs through the courses is seasonal fruits and vegetables.  Joining Chef Sue and I for this adventure in tunatopia were good friends Don, Beth, Richter and Meredith who contributed to the adventure by bringing wine for the second and third courses – each a beautiful choice.



Fresh tuna, the foundation for this meal is, is the critical step in ensuring success.  Fortunately, living in DC, we have the Maine Avenue fish market where fresh seafood is plentiful.  Picking up a tuna steak at your local grocery is not recommended.  Sushi restaurants use both fresh and frozen fish. With today’s freezing technology, fish can be frozen quickly to retain freshness, flavor and color. As long as it is not kept frozen a long time and goes to the market quickly the fish will have a good fresh flavor.

However, I recommend you stay away from packaged frozen fish, unless it is sold specifically as sushi grade.  When selecting your fish, look for bright fresh color and avoid off or pale colors.  Try to avoid purchasing Ahi tuna or albacore loins that have too many distinct white lines in the flesh.  This sinew is not so much of an issue for the seared tuna, but can make the preparation and enjoyment of the tartare more challenging.  Finally, the flesh should be firm, and should not smell “fishy.”


First Course:  Tuna and Avocado Tartare with Avocado Butter paired with 2007 Wehlener Sonnenuhr Mosel Estate Bottled Riesling Kabinet.




Along with the fresh tuna flavors, this dish features strong tartness from the avocado butter, and pleasant piquance from the Trinidad pepper sauce.  These flavors led me to select the 2007 Wehlener Sonnenuhr Mosel Estate Bottled Riesling Kabinet balancing the tart and piquance with the mild sweetness of the Riesling.  This wine is subtle and pleasant with flavors of honeysuckle and pear.  These subtle flavors let the flavor of the tuna shine through and made for an enjoyable pairing.




Second Course:  Seared Tuna with Mango Peach Salsa Paired with 2009 Rombauer Vineyards Carneros Chardonnay




I am a big fan of properly prepared seared tuna, and this pairing took it to a new level.  The deep rich flavors of the seared tuna combined with the fresh flavors of the mango and peach (with a touch of heat from the jalapenos) were elevated to a new level when enjoyed with the 2009 Rombauer Vineyards Carneros Chardonnay.  This Chardonnay hits you first with big buttery flavors – a wonderful butter bomb.  Next you are treated to some wonderful fruit and a delicious mouth feel.  In the words of the winemaker “On the palate, flavors of pears, peaches and melons are backed with lively acidity. A nice touch of vanilla-scented oak provides an added flavor dimension. The creamy palate has a lingering finish of melon and citrus fruit with a satisfying buttery complexity.”  The melon and peach flavors present a splendid compliment to the peach and mango salsa.  This is a wonderful wine that will be making my list of favorites.


Third Course:  Toasted Fennel and Cumin Crusted Tuna Steak on a Bed of Spicy Summer Vegetable Quinoa Paired with 2009 Takutai Nelson New Zealand Pinot Noir



Finally, our third application of heat.  The tuna for this course was prepared much like the seared tuna in the second course, but at a lower heat and longer time resulting in a beautiful piece of fish heated through while maintaining bright beautiful internal color.  The fennel and cumin crust added deep complimentary flavors that worked brilliantly with the piquance component of the summer vegetable quinoa.  In contrast to the first two courses, this dish demanded a wine with more body, and the 2009 Takutai Nelson New Zealand Pinot Noir responded perfectly.  According to the winemaker, '”The cool, stony-soiled maritime region of Nelson often delivers lighter, fragrant and taut pinot noirs. This Pinot has a lovely nose of cherry jam, mint, wood spice and toasty notes. It’s mid-weight, fairly supple, silky and smooth on the mid-palate, with fine tannin and a toasty, bitter coffee finish.”  This pairing was a pleasant surprise with the relatively deeper and richer medium bodied flavors of both the dish and the wine complimenting each other with brilliant elegance.


Recipes

Please note that these recipes are based on servings for six (and a few leftovers for tomorrow’s lunch!)


Tuna and Avocado Tartare with Avocado Butter
Avocado Butter


Ingredients

• 2 diced ripe avocados
• Juice from two freshly squeezed limes
• 4 teaspoons honey
• Salt and pepper to taste

Preparation

1. Combine all ingredients in a blender and blend until smooth.
2. This is a tart sauce that you can adjust by adding either more or less honey. I recommend going with the quantities listed, then adjusting to your taste. Don't be afraid of the acidic tartness, it works great with the tartare.

Tartare


Ingredients

• 1 grated celery root
• 3 fresh medium tuna steaks (sushi grade tuna) finely diced
• 2 tablespoons course mustard
• 2 tablespoons olive oil
• 3 tablespoons capers
• 1 teaspoon Trinidad pepper sauce (see my recipe for Trinidad Pepper Sauce)
• 3 tablespoons chopped fresh cilantro
• 2 bunches finely sliced green onion
• 1 diced ripe avocado
• Salt and pepper to taste

Preparation

1. Combine tuna, olive oil, mustard capers, pepper sauce, cilantro, and green onion in a large bowl.
2. Gently fold in the avocado and season with salt and pepper, to taste.
3. Plate with a small bed of grated celery root, top with tartare then finish with a dollop of avocado butter.

Seared Tuna with Mango Peach Salsa


Ingredients

• 3 fresh medium sized tuna steaks
• 2 tablespoons olive oil
• 2 diced medium onions
• 2 teaspoons peeled, minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 1 diced ripe mango
• 1 diced ripe peach
• Juice from 1 freshly squeezed orange
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 minced fresh seeded jalapeno peppers
• 2 tablespoons minced fresh mint leaves

Preparation

1. Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat until the onions are translucent.
2. Add the garlic and cook for 1 more minute.
3. Add the diced mango and peach, reduce the heat to low and cook for 10 more minutes.
4. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally.
5. Remove from the heat and add the mint.
6. Heat a sauté pan over high heat until very hot.
7. Season the tuna liberally with salt and pepper.
8. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks.
9. Sear for 2 to 3 minutes on each side, or until the outside is browned.
10. Slice the seared tuna about 1/4 inch thick and serve over the the salsa.

Toasted Fennel and Cumin Crusted Tuna


Ingredients

• 1/3 cup whole fennel seeds, toasted
• 1/4 cup cumin seeds, toasted
• 3 tuna steaks
• Olive oil
• Salt and pepper

Preparation

1. Place fennel and cumin seeds in a coffee grinder and coarsely grind.
2. Add ground seeds to a hot skillet over high heat and toast until the first signs of smoke appear. Remove from heat and spread over a large plate.
3. Brush tuna with olive oil and season with salt and pepper.
4. Preheat sauté pan with 1 tablespoon of olive oil over medium heat .
5. Dredge both sides of the tuna in the toasted fennel and cumin seeds.
6. Sauté, for 5 minutes over medium heat until golden brown, turn over and continue cooking for another 5 minutes.

Summer Vegetable Quinoa


Ingredients

• 6 tablespoons olive oil
• 3 cups Quinoa
• Water
• Salt and pepper
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 1 yellow zucchini julienned or cut into 1/4 inch rings - your choice
• 1 green zucchini julienned or cut into 1/4 inch rings - your choice
• 1 leek finely sliced
• 1 onion finely sliced
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon Trinidad pepper sauce (see my recipe for Trinidad Pepper Sauce)

Preparation

1. Prepare quinoa according to directions or 2 cups water for one cup of quinoa. Add water to quinoa, bring to a boil, reduce heat and cover for 18 minutes.
2. Heat 3 tablespoons of oil in a large sauté pan and sauté the vegetables until just cooked through.
3. Add the vegetables, 3 tablespoons olive oil, Trinidad pepper sauce and balsamic vinegar to the quinoa.
4. Season with salt and pepper to taste.
5. Plate a bed of quinoa and top with 1/2 of a tuna steak.

In vino veritas, buen provecho

Craig

Seasoned Chicken Breast over Garlic Sautéed Baby Spinach with a Spicy White Wine Strawberry Mango Reduction Paired with 2009 Ledson Napa Valley Sauvignon Blanc

Wow, that’s a lot of words for the title of this post.  Considering the whole idea began with the humble strawberry, it seems a bit over the top.  So here is the story.  The other day I was motivated to construct a recipe and treat Chef Sue to a nice pairing.  I went to the fridge to see what was in stock and found a basket of strawberries that looked like they had another good day left before they became mulch.  Rather than waste these tasty morsels, they became the inspiring kernel for this recipe.

I have to admit a small measure of pride with this recipe because it is 100% my own.  Normally, I have an idea of what I want to achieve, search the internet for recipes that are similar to my idea, cobble together the best bits and pieces, and voila!  This recipe came directly from the small hollow space between my ears – and I like it.

Starting with the strawberries and the idea of a reduction to lather the chicken breasts (also sitting in the fridge and searching for a purpose in life), I knew the reduction would be very sweet and a wholly strawberry celebration.  With the chicken breast as a somewhat neutral element in the dish, I needed to add some balance to the strawberries.  Within the reduction I did this by adding a mango as another layer of flavor, and a tablespoon of red pepper flakes to offer some heat.  Finally, I completed the reduction with a cup of white wine to boost the acidity.

The recipe was further balanced by the garlic sautéed spinach.  This part of the recipe brought a touch of bitterness to balance the sweetness in the reduction.  Gratefully, when fully composed, the dish was very well balanced.  I love it when a plan comes together (or luck is on my side)!

The 2009 Ledson Napa Valley Sauvignon Blanc was a perfect match for this recipe.  This wine is explosively fruity with the aroma dominated by pineapple.  The palate matches this bright fruitiness with rich fruit flavors, well balanced acidity and a pleasant mineral finish.  Each of these elements are a heavenly compliment to the recipe.  The sweetness mirrors the sweet notes of the reduction while balancing nicely with the heat.  The fruit flavors in both the reduction and the wine play nicely with each other, and the acidity forms another finely honed balancing act with the food.  This wine is a pleasure to drink alone, but it really shines in a pairing.  This pairing was dominated by complimentary flavors (vs. contrasting) and like the recipe components, was very well balanced.

The Recipe

I am presenting this recipe as three different components in the order of preparation.  The strawberry mango reduction takes about 45 minutes, the chicken 30, and the spinach about 5 minutes.  It is very easy, and very rewarding.

Spicy White Wine Strawberry Mango Reduction

Ingredients:

• 10 medium strawberries cleaned and diced
• 1 medium mango, pealed and diced
• 1 tablespoon dried red pepper flakes
• 1 cup white wine - in this case I used one cup of Barefoot Moscato, but anything would work fine sans oak
• 2 tablespoons sugar

Preparation

1. Place all ingredients in a pot on low heat.
2. Stir and let simmer for 5 minute.
3. Repeat step 2 until sauce begins to steam.
4. Turn heat to medium and stir.
5. Continue until the sauce reduces to a consistency you are comfortable with.  I achieved my desired consistency in roughly 45 minutes.

Seasoned Chicken Breast

Ingredients

• 4 boneless skinless chicken breasts (about one pound)
• 2 tablespoons extra virgin olive oil
• Salt and Pepper to taste

Preparation

1. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
2. Optionally, season and place on a sheet pan in a 350 degree oven for about 30 minutes (still looking for 165 degrees).  I used this option.
3. Set aside - timing should coincide with sautéed spinach and spicy strawberry Mango Reduction

Garlic Sautéed Baby Spinach

Ingredients

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons olive oil
• 2 tablespoons minced garlic (6 cloves)
• Salt and pepper to taste

Preparation

1. Rinse the spinach well in cold water to make sure it's very clean. Pat dry.
2. In a very large pot or Dutch oven (my preference – uncooked spinach is voluminous and unwieldy), heat the olive oil and sauté the garlic over medium heat for about 1 minute, just short of being browned.
3. Add the spinach, salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
4. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring until all the spinach is wilted.

I hope you enjoy this recipe.  Both Chef Sue and I did.  This recipe makes four servings which meant we had a great lunch the following day.  After a night in the fridge, the reduction seemed even better!

In vino veritas, buen provecho.

Craig