Nick Pandit's Apple Chickpea Salad in Cilantro Mint Lime Pesto...

Nick and I met over a year ago when we were both in a busy checkout line at a local grocery store.  During the wait, a conversation ensued and we exchanged business cards. Although, he is an educator and speaker and has worked at organizations such as IBM, Ford, the Canadian nuclear industry and several Ontario Community Colleges he is also passionate about the culinary arts. In fact, he told me that he has over 90 cookbooks in his personal library.  

Nick Pandit, Richmond Hill, ON
Photo Credit: Helen Feng (www.eatpraybake.wordpress.com)

A self-taught “foodie” he has been creating recipes and experimenting in the kitchen for over 40 years. As he explained to me, a turning point in his youth was the beautifully crafted short story by Truman Capote, “A Christmas Memory.” The story reveals the power of the culinary arts to create a family-centred tradition. In that story, two distant relatives come together to celebrate the Yuletide Season where they do things for - and with - each other. Thus, to this day, that piece of writing compels him to annually bake about 25 cakes, and then give them away as Christmas gifts. Often these cakes are laced with rum, brandy or amaretto and sometimes left "plain" for those who do not consume alcohol. 

Having been a 35mm photographer at weddings and for restaurants/bakeries in the 1980s and 1990s, Nick is migrating these days to the DSLR format. The blending of the culinary arts and the visual media has always held an appeal for him. Hence, it was quite natural when he provided me with his intriguing list of Top 10 “foodie” films for this guest post:

1. Mostly Martha (2001)
2. Jiro Dreams of Sushi (2011)
3. Big Night (1996)
4. Tampopo (1985)
5. Babette’s Feast (1987)
6. Eat Drink Man Woman (1994)
7. Chef (2014)
8. Waitress (2007)
9. Spinning Plates (2012)-- Susan says, "I have yet to see this one-- now on my to-watch list!"
10. Chocolat (2000)

Just recently, Nick facilitated a workshop for the Toronto District School Board where the attendees were students from the Food Processing & Certification Program. He has sent his students my way for some food industry guidance and coaching, which has been superbly rewarding. As part of the graduation ceremonies, a potluck lunch was organized and the following recipe was his contribution-- an inspiration from the many herbs and vegetables grown in his own garden! Subsequently, Nick forwarded that recipe to me so that I would try it out with my own family. The results were super-tastic and this recipe is a definite “keeper!”

Apple Chickpea Salad in Cilantro Mint Lime Pesto
Makes 6-8 servings

3 cups fresh cilantro leaves including stalks, loosely packed (these have a lot of flavour when making the pesto) 
1 cup fresh mint leaves, loosely packed
1/4 cup fresh lime juice (about 2 limes)
1/2 cup raw, lightly toasted cashews
1/2 cup olive oil
1 tsp. salt (to taste)
1 to 3 jalapeño peppers (to taste)
1/2 cup grated Asiago cheese (optional)
3 green onions (white and green parts), roughly chopped
1 or 2 cloves of garlic
1 can (796 mL) chickpeas, rinsed and well drained (no excess water)
2 medium size Granny Smith apples, cut into ½ inch cubes
1 cup small sized sweet red, black or green grapes (seedless)
1/2 cup sweet coloured pepper, cut into 1/4 inch squares
1/2 cup green pepper, cut into 1/4 inch squares 

NOTE: If you are not using Asiago cheese, substituting with another 1/2 cup cashews is a great option. Adjust salt level according to taste.

Place the cilantro, mint leaves, green onions, lime juice, cashews, olive oil, salt, hot pepper(s), garlic and grated cheese (if using) into the bowl of a food processor - or use an immersion blender - and pulse until mixture is combined and smooth. If the mixture is too thick, add more olive oil and lime juice in equal proportions; if too thin, add more cashews.

Makes two cups pesto; one for the salad, refrigerate the other cup and use within a few days, or place into a sealed container and freeze up to three months. It is such a versatile sauce you could use it as a condiment-- serve it like a Salsa Verde over steak or pork chops, a dip with crackers or toasted pita bread, or a spread on a sandwich.

Add chickpeas, apples, peppers and grapes into a large bowl. Pour one cup of pesto onto the ingredients and gently toss – making sure not to crush or bruise the grapes or apples. Allow salad mixture to marinate in the refrigerator for at least an hour before serving. 

Susan says, " What a beauty! The combination of flavours and textures were out of this world. 
The burst of juicy grapes is a surprising element amongst the crunchy textures."

Nick's crunchy salad was a complementary side served along grilled pork chops, creamy orzo, sautéed vegetables and corn for dinner. My son Sébastien loved it!

This makes a satisfying healthy meal in itself, a nice side salad or packed for lunch the next day. Give it a try as a fabulous alternative to yet another lacklustre sandwich! For another spin on chickpea salad, try it Mediterranean-style. Thank you Nick for adding a new and delicious flavour twist to my family's chickpea salad repertoire with your garden-inspired ingredients and luscious pesto! It goes to show, you just never know who you end up talking to at the grocery store and what kind of friendships can ensue... and this one, is a keeper! :)

Burdock Kinpira (Kinpira Gobo)...

Yup, I love Japanese food to no end, from their myriad of comfort foods such as ramen and one-bowl rice wonders to elaborate sushi and exquisite multi-course traditional kaiseki feasts. One dish that is a stand-out for me doesn't hold any bells and whistles-- simple fried burdock and carrots. As a starter or accompaniment to any Asian meal, this simmered dish stimulates the appetite, imparting a sweet and salty flavour with a delicate crunch with every bite. Burdock root is a underground tuber of the burdock plant and is popularly used in Asian cuisines as a vegetable and medicinal herb, especially Japanese known as gobo. Woody, firm roots with flesh crispy white and a slight ginseng-taste, burdock carries numerous compounds that have anti-oxidants, disease-preventing, and health promoting properties. Used in many folk remedies as one of the best blood purifiers, in the treatment of skin problems such as eczema and as an appetite stimulant that is also a good remedy for gas and indigestion.

Most burdock roots measure at least 2-1/2 feet long.

Burdock Kinpira (Kinpira Gobo)

1 long stick burdock (found in refrigerated produce section of Asian supermarkets)
1 medium carrot
1 Tbsp. canola oil
1-1/2 Tbsp. sugar
2 Tbsp. Japanese or light soy sauce
1 Tbsp. sake
1 Tbsp. mirin

Scrape the skin off the burdock stick, rinse in cold water, cut into thin 1-1/2-inch matchstick strips and keep in cold water to prevent oxidizing and browning. Drain well before using. TIP: Burdock skin has nutrients and adds a good aroma to the dish-- don't remove it completely. Peel the carrots, and cut them the same size as the burdock. 

If you want to get practice on your slicing skills, this is a dish to do it.

Place the oil in a skillet or pot, and fry the the burdock gently. Add the carrots, and fry briefly. Add the sugar, soy sauce, sake and mirin, and fry until there is just a little liquid to coat the vegetables. Sprinkle on the sesame seeds before serving.

Pretty and unassuming, until you take the first bite-- and another... OISHI!!

Kinpara gobo served alongside a Yokoshu (Japanese-Western) meal of Hambagu and Creamy Mushroom Sauce.

Japanese Hambagu with Creamy Mushroom and Sesame-Miso Green Beans...

Japanese food western-style is a captivating cuisine tradition in Japan. Called Yoshoku, Japanese and Western ingredients and flavours are fused together to create delicious mouthwatering dishes. One of my blog's all-time top-viewed recipe is Salisbury Steaks with Mushrooms and my Teriyaki Hamburg Steak recipe is also very popular. Giving these meat patties a twist in a creamy sauce with my love for mushrooms, soy and mirin, the resulting flavour is heavenly earthy with an Asian umami dimension.

Japanese Hambagu with Creamy Mushroom Sauce
Makes 10-12 patties

1 lb. lean ground pork
1 lb. lean ground beef
1 small onion, chopped
1 cup Japanese panko breadcrumbs
3 garlic cloves, chopped
1-1/2 Tbsp. finely grated ginger and its juice
1 egg, lightly beaten
1/3 cup Japanese or light soy sauce, divided
1/4 cup mirin, divided
1 Tbsp. canola oil
1 tsp. sesame oil
1 Tbsp. butter
3 cups shiitake mushrooms or oyster mushrooms, stems removed, thinly sliced
1 carton shimeji mushrooms, pulled apart
1 package enoki mushrooms, ends trimmed, pulled apart into small clumps
1 tsp. chicken bouillon seasoning
1 cup table cream (18%)

Combine the pork, beef, onion, breadcrumbs, garlic, ginger and its juice, egg, 4 Tbsp. soy sauce and 1 Tbsp. of the mirin. Shape into ten to twelve patties, about 1-inch thick, place on a tray in a single layer, cover and refrigerate for two hours to let the flavours meld and the patties to firm.

Wear a disposable glove to make it mess-free to mix and mold.

Heat the oils in a large skillet or fry pan over medium-high heat and cook the patties in two batches for two minutes on both sides until browned and then reduce the heat slightly to cook for a further three minutes or so on both sides until cooked through. Remove onto a platter, cover and set aside.

Add the butter to the pan, then the shiitake/oyster mushrooms, shimeji and a pinch of salt and cook for about four minutes or until softened. Add the enoki, the remaining 2 Tbsp. soy sauce and 3 Tbsp. mirin, chicken seasoning and cream; bring to a boil. Cook for two minutes, or until the sauce has thickened slightly. You can add the patties to the mushroom sauce and cook for a minute more or serve the sauce over the patties on serving plates.

While the patties were resting in the fridge, I made up a simple side of Sesame-Miso green beans. Tahini-sesame paste is blended with miso and makes a tasty dressing for crisp green beans, and perfect to go with this hambagu dish.

Sesame-Miso Green Beans
Makes 6 to 8 servings

250 g green beans, trimmed and cut in half
1/4 cup tahini sesame paste (stir well to recombine the separated oil and paste)
1/2 tsp. sugar
1 Tbsp. red or white miso
1 Tbsp. mirin
1 tsp. toasted sesame seeds

Blanch the green beans in a pot of boiling water for two minutes. Drain and plunge into ice cold water until cool; drain well. Combine the tahini, sugar, miso and mirin and stir well with a fork or small whisk. Taste to adjust seasoning to your taste. Thin out with a bit more mirin or water if too thick. Toss the beans with the dressing in a bowl, and transfer onto serving plate sprinkled with sesame seeds.

Ahhh... A yoshoku meal is served. To continue the western-fused theme, instead of eating with steamed rice, I opted for orzo pasta sautéed in a little butter. Also a side of healthy Kinpara Gobo-- a popular Japanese simmered burdock and carrots dish to whet the appetite.

Soft tender meat patties with a delicious savoury creamy mushrooms sauce! Wow-wee!

Give my other versions of meat patties a try: Salisbury Steaks with Mushrooms and Teriyaki Hamburg Steak.

Salisbury Steaks with Mushrooms

Teriyaki Hamburg Steak

Slow Cooker Lasagna with Spinach and Mushrooms...

I'm baaaack..... No matter how busy my week or day gets, the cooking must go on. Scrumptious lasagna emerging from a slow-cooker? You betcha'! Beat the summer heat without turning on your oven, and use your crock-pot for an easy tend-to-free lasagna you can come home to-- with a kitchen smelling of heavenly goodness, and that's hot and ready when you are to savour. The great thing is you add whatever you like-- cottage or ricotta cheeses, a combination of meats, shredded zucchini, carrots, other types of mushrooms, how about chopped up kale... all smothered and soft, blended in a meat cheese sauce that makes it fantastic for your picky eaters! Just make sure there is enough sauce to cover the noodles in the pot otherwise they will dry up and burn before it cooks through.

Slow Cooker Lasagna with Spinach and Mushrooms

Makes 8 servings

1 Tbsp. olive oil
2 lb. lean ground beef
1 onion, chopped
3 garlic cloves, chopped

2 tsp. salt

2 Tbsp. liquid beef bouillon
1 tsp. dried oregano

225 g mushrooms, wiped and chopped

1 bunch spinach, washed, chopped and excess water squeezed out with your hands
1 can (796 mL) crushed tomatoes or if using pasta sauce, omit liquid beef bouillon
1 can (170 g) tomato paste (I had leftover paste frozen in a bag)
15 lasagna noodles, uncooked
shredded mozzarella cheese, or in combination with asiago/parmesan cheeses

chopped parsley as garnish

Cook's NOTE: Adjust seasoning accordingly; if sauces are already seasoned reduce the salt and omit beef bouillon. Taste after cooking. Add sugar if necessary to balance the flavours. 

Heat oil in a large skillet on medium high and cook onions and garlic for a few minutes until aromatic and soft; brown the beef while sautéing, breaking up clumps. Add salt, oregano and beef bouillon (if using), mushrooms and spinach; cook for two minutes. Add tomato sauce and tomato paste. Cook long enough to heat through.

Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a layer of uncooked lasagna noodles (break to fit) and top with cheese. Repeat with sauce, noodles and cheese until all are used up. Cover and cook on low for 3 to 4 hours. Turn to keep warm when ready. Do not rush the process by cooking on high as the edges of the noodles will burn. 

I am not big on cheese, so I use it sparingly. But if you love it-- go to town!

Set it, forget it for a few hours-- go about your day and come home to deliciousness!

Done!! Turn it to keep warm.. eat whenever you're ready!

Removing it out of the pot is a cinch. Just slice and scoop with a big spoon or ladle.

Dig in my loves! NOM NOM!

"No more photos please mom... I just want to eat in peace!!"

 Hearty and rounded out with Homemade Caesar Salad, garlic bread and some olives!

For other Italian or Picky Eater--inspired posts, select these categories in labels on the right column. Happy eats! 

Culinary Guidance and Coaching...

I just want to say hi to you-- my readers, my friends... I hope you are having a great summer with your loved ones! Spending time staying cool, cooking and eating with my family and friends has been a blast. Over the week, I have been pleasantly getting career-guidance inquiries from culinary graduates as well as those looking for a career change and I'll be taking some quality time from my blog to field them. In the last 15 years of my culinary profession, I've had the privilege to tap into different facets of the food industry, and I want people going in this field to know, there's more to making a living with food than working in a restaurant or hotel. It is an honour to give back, to provide some insight to less familiar culinary avenues and coaching the next generation, those testing the culinary waters or those who want to jump from one culinary ship to another. If you would like to contact me further on this, my email is s5ng@yahoo.com.
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Lost in Life? Society assumes those who wander are wasting their time and life away. I believe incredible opportunities can be discovered along those aimless paths, and can lead to greater things. Things we never thought we could be capable of but feels so natural once we put some effort into it. I've been a culinary professional and jumped on that ship from my background in housing and real estate 15 years ago. It's been a heck of a ride and I loved every minute of it! Leaving my corporate job after being a mom was the best decision but it leaves me wondering what I will do in the next fifteen now that the kids are a little older. I too have been wandering while treading close to culinary waters and I've been discovering a new stream here and a new stream there. Exploring them more deeply has allowed me to see a whole sea of opportunities to dip my toes and hopefully to nose dive into when everything is right.

As J.R.R. Tolkien puts it, "Not All Those Who Wander Are Lost?" You are capable of great things at any stage of your life and inspiring others to dream...

I will be back with my regular family mealtime inspirations soon... be well, eat well, enjoy!

Spanish Seafood Paella...

Spanish food seduces... it captivates with its pure Mediterranean fresh ingredients and simple spices, it lures with its kitchen alchemy of skilfully uncomplicated cookery and tickles your fancy with pleasurable combination of sights, aromas, flavours and textures. Paella is this dish for me, especially with the vision of mouthwatering succulent seafood and shellfish basking on top of soft luscious rice beneath. I was in and out of Spain on an afternoon during my travels in Portugal, and stepping onto Spanish grounds immediately sent a surge of heightened awareness and curiosity-- beautiful people dressed with flair and style, sexy Latin rolling off tongues, a plethora of tempting slick small plates of food abound at a cute courtyard cafe-- the scent of love is in the air... and even if you weren't in love, their culture full of passion and vibrancy will bite you hard before you go on your way.... one that I was once bitten even for a brief moment but in a heartbeat, will go back for another... 

Photo Credit: Jenny Chandler's The Real Taste of Spain

Seafood Paella
Makes 6-8 servings

1/4 cup olive oil
jumbo prawns or langoustines, fresh or frozen, thawed or tiger shrimps or a combination
400g squid, cleaned, diced into  small squares
1 to 2 boneless skinless chicken thigh(s), cut into bite-sized pieces (optional)
1/2 to 1 medium onion, chopped

4 garlic cloves, chopped
2 to 3 ripe tomatoes, peeled and chopped
1 lb. short-grain Spanish rice or arborio rice (the same rice you would use to make a risotto)
2 tsp. sweet paprika
large pinch of saffron strands
salt and freshly ground black pepper
1 L or 4 cups fish/shellfish stock or chicken stock
1/2 lb. firm fish, cut into pieces, carefully check for bones and remove (halibut, grouper works well)
1 lb. fresh mussels or clams or a combination, see Cook's Note

Cook's NOTE: Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard. TIP: Any open mussels that do not close when you press their shells a few times are dead, and you should discard them. Choose wisely if you can buy them separately at the store.

Paella Know-How: The right texture can only be achieved using short-grain rice. A large flat pan is crucial to properly cook a paella. As a general rule, just over double the volume of stock to rice-- the rice should be cooked through. If the rice seems firm just add a few tablespoons of stock and simmer for a couple of minutes longer. Do not stir the rice-- the crispy browned crust on the bottom of the pan- the socarrat is gorgeously delicious!

If you don't have a mortar and pestle, pound the saffron strands with the back of a butter knife to powder- a little goes a long way.

Looking at this gorgeous spread of fresh and succulent ingredients makes me happy to no end! I can't tell you how intoxicating the smells of seafood, garlic and saffron was in my kitchen!

 Heat the olive oil in your widest flat pan; add the prawns and fry briefly on both sides until they colour; set aside.

Cook the onions, squid and garlic for a minute; add the chicken. Sauté for two minutes before adding the tomatoes. When the moisture evaporates, add the rice together with the paprika, saffron, salt and pepper.  

Pour in the stock, give everything a last stir and bring to a boil. Cook over high heat, uncovered for 10 minutes. 

Arrange the prawns, mussels/clams and fish all over the top in a single layer if possible. Cover and cook for five minutes on high. Lower the heat to medium and cook for another five to ten minutes until rice is soft (check for tender rice otherwise, if still firm, add a few Tbsp. of stock) and seafood is cooked (mussels should be opened and steaming, fish opaque, and prawns completely coloured). The steaming juices from the shellfish will seep into the rice further flavouring the dish.

Seafood getting ready for the cook-out!

Voila! What a beaute! The seafood aroma is heavenly!

Don't forget to add a bit of that crunchy brown socarrat crust to each plate!

Chow down!

This salad is phenomenal as a side with the paella-- it beams the Mediterranean sun! I love the anise-flavour of fennel-- thinly sliced, intermingled with juicy sweet orange segments, briny salty olives and the slight bitterness of arugula. My mouth delights in a happy dance!!

Fennel and Arugula Salad with Oranges and Olives (by Canadian Living)

Makes 4 servings

2 navel oranges
1/2 cup coarsely chopped pitted green olives or pimento-stuffed green olives
1/2 bulb fennel, thinly sliced
4 cups baby arugula, baby spinach or a combination of both

Sherry Vinaigrette:
1/4 cup extra-virgin olive oil
2 Tbsp sherry vinegar or red wine vinegar
1 shallot, minced
1 tsp grated orange rind
1 tsp liquid honey
1/4 tsp each salt and pepper

In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to two hours). Cut off rind and outer membrane of oranges. Working over bowl, cut between membrane and pulp to release segments into bowl, reserving juice for another use. Add olives and fennel. Pour in vinaigrette; toss to coat. Let stand for 15 minutes. Add arugula/spinach; toss to coat.

A Mediterranean feast with seafood paella, fennel orange salad and flatbread speckled with quadrants of tomato paste, chopped green olives, black olives and sundried tomatoes-- all for my twins' third birthday-- the last time I made paella. So-o happy I revived it last night and to relive the addictive Spanish seafood flavours once again!

If you love mussels, try my simple steamed Mussels in White Wine and Garlic; toss whatever fresh herbs you have on hand-- I particularly love aromatic dill!

Mussels in White Wine and Garlic