Ahi Tuna Poke Bowl

Sushi and I have been good friends for quite a long time. My first experience consuming raw fish occurred when I was a sophomore in high school. I was spending the afternoon in New York with some pals and we ended up at a food court with lots of options. I probably got a sandwich or a burger (this was before I became pescatarian), but someone brought a small platter of sushi to the table. We all looked curiously. What's that?  Even as a kid, I was an adventurous eater, so when she asked me if I wanted a piece, I said, "Sure!" Without thinking too much about it, I loaded it with wasabi and soy sauce (too much of both) and stuffed the whole thing in my mouth. After my sinuses stopped burning, I was able to enjoy the subtle flavors and variety of textures in that single bite. From that moment on, I was hooked.

There are other moments in my life where sushi has played an essential role. Like my relationship with Eric. When we had our initial phone conversations about where we should go for our first date, I suggested coffee or cocktails... you know, in case we didn't hit it off.  We agreed on a place and time and that was that. But a few days later, I got a call from him asking if I ate sushi. Yes... yes I do. Good, he said. Let's get sushi. As we sat at the table, a boat of sashimi and nigiri before us, he said, "Just so you know, if you didn't like sushi, I was going to break things off." And while some people might see that as being a bit dismissive, I was right there with him. I find that people who eat sushi tend to be more open-minded, especially when it comes to food. At the time, I knew I wanted a partner who was just as passionate about food as I was. I wanted to be with someone who was willing to take risks in life. When he told me that, I knew it was meant to be. (I should also add that we named our dog, who we got just before we were married, Maki. Yup... obsessed)

Needless to say, when I came across a recipe for Ahi Tuna Poke, in Sara Forte's striking new book, The Sprouted Kitchen: Bowl and Spoon, I was sold on making it. The whole thing came together so easily, I had to wonder why I'd never tried it before. It's basically a giant sushi roll bowl! Say THAT a few times. Sushi roll bowl. Sushi roll bowl. You can top it with all different kinds of veggies and make it as spicy as you'd like. Sara recommends wasabi or chili flakes, but I love the chili paste we keep stocked, so I went with that. Add to that a bit of grated ginger and garlic and a drizzle of soy and sesame oil and you have a kickin' marinade.

If I haven't expressed how much I adore Sara's book (and Hugh's pictures), let me take a moment to just say this. Buy the book. Now. The photos jump off the page, the writing tells a beautiful story, and the recipes... well, I guess that's the most important part. These are recipes that will stand the test of time. They can be made for a big dinner party or a quick weeknight meal (I'd say this poke falls under the latter). It's a book you keep in your kitchen... there's endless amounts of inspiration. Again... go get the book. 

Ahi Tuna Poke Bowl

Source Adapted very slightly from the recipe in Sprouted Kitchen: Bowl + Spoon by Sara Forte

Yield 4 servings

Ingredients

1 1/2 cups short-grain brown rice or white rice
1 1/2 pounds sushi-grade ahi tuna
3 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 tablespoon rice wine vinegar
1 teaspoon grated ginger
1 teaspoon minced garlic
Chili paste
2 green onions, white and green parts, thinly sliced
3 carrots, grated
1 bunch (about 8) medium radish, thinly sliced
2 large, ripe avocados
1 bunch cilantro, chopped
Sesame seeds

Directions

1. Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.

2. With a sharp knife, cut the ahi into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste. Add the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.

3. Just before serving, pit and dice the avocado into small cubes.

4. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.

Maple, Fruit and Nut Granola

I cherish my mornings at home. One of the many pleasures of being my own boss is that I can decide how I want to start my day. There are subtle differences to each day, like whether I get myself onto the elliptical for a little workout.  The one thing that remains the same is that I take Maki out to let her do her doos. As soon as I get back, I pour myself a mug of coffee and prepare something to nibble on.  I go through phases with my breakfasts. It can be a taco with a fried egg and sliced avocado, or some scrambled eggs with sauteed kale.  I'm also not opposed to just reaching for a container of leftovers. Cold veggie fried rice? Perfect!  Right now, however, I'm into granola. Yes, I know it'd be so much easier to just grab a box at the grocery store, but I'd be missing something so wonderful if I did that. Like a lot of foods, I feel very strongly about what's in my granola. There should be a variety of textures going on. I don't want it too sweet.

This particular granola recipe was inspired by Aimée Wimbush-Bourque's fabulous book Brown Eggs and Jam Jars. And the timing couldn't have been better. You see, Eric and I recently tapped our maple tree out back. He hooked up a spigot that was fitted with a tube that ran into a five gallon water jug. Within a day and a half, the thing was full. Since I'm the one who works from home (when I'm not out on a shoot), I was in charge of boiling the sap down into syrup. The process was not nearly as complicated as I thought it'd be, though the four hours it took (using three large pots) made me question how often we needed to do this. The result was wonderful, a light amber colored syrup with a natural sweetness that one only really finds in this or honey. I should also note that there's a section in Aimée's book on harvesting maple syrup. Just another reason to order a copy.

The bottle has been sitting in the fridge for a few weeks. I've struggled to find a use for it. And that's why I was so excited to make this maple granola. I like a lot of things in my granola, so I loaded it with dried fruit (cherries and cranberries), sunflower seeds, pepitas, chopped walnuts, and, of course, oats. After it's tossed together with the maple syrup, a couple tablespoons of butter, and a sprinkle of salt, I baked it in the oven until golden brown.

So, thank you Aimee for your beautiful, inspiring recipe. I hope everyone goes and picks up a copy of your book right now.

Maple, Fruit and Nut Granola

Source Adapted from the granola recipe in Brown Eggs and Jam Jars by Aimée Wimbush-Bourque

Note This is not a clumpy granola. Personal preference, but I like smaller pieces.

Ingredients

3 cups oats
1/4 cup pepita
1/4 cup unsalted sunflower seeds
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup dried cherries
1/2 cup chopped dates
½ cup maple syrup
4 tablespoons butter, melted
1 teaspoons Kosher salt

Directions

1. Position oven rack to the middle and top third of oven. Preheat oven to 325 degrees. Line a large baking pan with aluminum foil or parchment paper (if you are using smaller pans, use two).

2. In a bowl, mix together the oats, pepita, sunflower seeds, chopped walnuts, dried fruit, dates and salt.

3. Drizzle maple syrup, melted butter and a sprinkle of salt over mixture and toss to coat.

4. Spread mixture evenly in the lined baking pan. Place pan(s) in the oven and bake for 20 minutes or until golden brown, giving the mixture a stir half way through. Be careful not to burn the granola.

5. Remove pan(s) from oven and let the granola cool before transferring to a storage container. The granola can be stored in an airtight container for two weeks.

Spring Pasta Carbonara

Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I've been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I'm usually pretty good at restricting my pasta consumption to a couple times a month and typically it's freshly made. But I'm not in the mood to fuss over dough, so a box of dried pasta will have to suffice.

I'd been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a saladniçoise, one of my favorite summer lunch or dinners). I don't go to eggs for a quick weeknight meal. Tonight, however, I'm going for it. Thanks to their book, The Perfect Egg, I'm preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I'm not sure why it's taken me this long. Whisking together the sauce isn't complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).

Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night.  Not to mention the bright green on top of the pasta. Just a reminder that we're getting closer and closer to summer.

Spring Pasta Carbonara

Source Adapted from the recipe in The Perfect Egg by Teri Lyn Fisher and Jenny Park

Yield 4 servings

Ingredients

1 pound dried linguine pasta (or the pasta of your choice) 2 tablespoons butter 1/2 pound fresh asparagus, rinsed, ends trimmed 3 cloves garlic, minced 1/2 cup fresh or frozen peas 1 egg 3 egg yolks 1/4 cup grated Parmesan cheese, plus more for garnish Zest of 1 lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons lemon juice 2 teaspoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to the time listed on the box.

2. While the linguine is cooking, slice the asparagus into bite-size pieces. Heat 2 tablespoons of butter in a skillet over medium heat. Once the butter has melted, add the asparagus to the pan and cook for 3 minutes. Add minced garlic and cook for another 3 minutes. Add peas and cook for 1 minute. Transfer cooked vegetables to a bowl.

3. Drain the pasta, reserving 1/2 cup of the pasta water.

4. In a bowl, whisk together the egg, egg yolks, Parmesan cheese, 1/2 teaspoon of salt, and lemon zest. Slowly whisk in the reserved pasta water.

5. Transfer the drained pasta to the pan used for the vegetables and set over medium heat. Pour the egg mixture over the pasta and carefully stir to coat. Cook for another 3 minutes, until the sauce thickens. Season with salt and black pepper.

6. Dish out the pasta into serving bowls. Top with cooked asparagus and other vegetables. Sprinkle fresh parsley and additional Parmesan cheese on top before serving.