Dressing for Temple

 

Towards the end of my pregnancy with Roman, my doula was guiding me through some relaxation techniques and she suggested I  "thank" my body for all the hard work it had done.  It was the first time in my life I ever considered uttering such a phrase out loud.  This time around, I've come to regard my body with more reverence.  It's not perfect, but there's something sacred going on inside.

 

Though my body occasionally misbehaves, still-- with water, some fresh air and plenty of good things to eat, it's been great to feel good.  This is my first chance to nourish this little life.  He's getting lots and lots of greens.

 

My refrigerator shelf is home to several mason jars each week, filled with tangy, bright tasting ingredients.  When lunch rolls around, I pull out the spring mix, kale, spinach, endives- whatever I have gathered from the green market, and dress it with one of these special concoctions.  I reach for extra Omega 3's in tiny fish like anchovies or sardines, add protein with a handful of chopped walnuts or a sprinkling of sesame seeds.

 

I can't control the city smog, construction dust or people blowing cigarette smoke in my face, but at least there is no limit to how much salad I can eat.   These are a few of the offerings for my temple.

Basil, Balsamic Vinegar and Pine Nut Dressing
Jamie Oliver, The Naked Chef Takes Off

This was delicious served over endives, avocado and cherry tomatoes.

2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1 good handful of chopped fresh basil
1 good handful of pine nuts, toasted and chopped (about 1/4 cup)
salt and freshly ground black pepper, to taste

Carefully toast the pine nuts in a dry skillet.  Watch them closely as they will tend to burn easily.  Cool and chop.  Combine the vinegar, oil, chopped basil and pine nuts in a jar with salt and pepper and shake well.

Anchovy French Dressing
The New York Times Cookbook (My mother's copy, 1961 edition!)

Toss this with some fresh assorted lettuces or serve over zucchini ribbons made using a mandoline or vegetable peeler.

1 small can flat anchovy fillets
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

Mash the anchovies with a fork (I chose to cut them into bits with a sharp knife.)  Combine with the olive oil and lemon juice and mix until thoroughly blended.

Eleventh Hour Farro Salad

I know we're getting close to the move when there are just a few drops left of olive oil, enough butter for the remaining two slices of bread. Half used bags of pasta, grains and nuts are waiting anxiously to see what their fate will be over the next few days. We've done this so many times now that I've gotten really good at not wasting anything. My trips to the market are quick and light, since I can now count the meals I'll be preparing in Italy on one hand.

Emptying out my cupboards, I've haphazardly created a few favorites. For breakfast, we've been enjoying a porridge made of amaranth, quinoa, millet, oats and wheat germ. I soak the grains over night and cook them the next morning in plenty of water for about 25 minutes. Then I stir in butter, cinnamon and honey, sometimes a grated apple. Even little Roman likes it, which is a huge relief since it's so rich in fiber, protein and iron. Another breakfast of gladiators.

Today for lunch, I used up our farro, celery, carrot, raisins, pine nuts, hazelnuts, and our crema di balsamico, a concentrated form of balsamic vinegar. It's wonderful drizzled over a salad for a tangy, slightly sweet dressing. Farro is an ancient type of wheat and it's very popular in Italy. In fact, Italy is one of the few countries that still grows farro. It goes in soups, salads, becomes flour used to make breadsticks, breads, pasta, even cookies and cakes.

Eleventh Hour Farro Salad

If farro is not readily available in your area, try this salad with wheat berries or brown rice. I love the combination of crunchy celery and nuts and the sweet raisins. Makes a great lunch or side dish for grilled chicken.

2 cups farro

3 carrots, grated

3 stalks celery, chopped

1 cup hazelnuts

1/2 cup raisins

1/4 cup pine nuts

crema di balsamico

olive oil

Cook the farro according to package instructions. In a large bowl, combine carrots, celery, hazelnuts, raisins, pine nuts and cooked farro (still warm). Drizzle with the balsamic cream and olive oil, salt and pepper if you like.

Mâche Salad and a meal for a rainy day

Sunday we were treated to the perfect excuse to stay inside and eat all day - a massive rainstorm. Luckily, we had been planning for guests and I spent the morning cooking. P. entertained Roman and I had a few hours of kitchen "therapy," chopping, simmering, roasting, stirring. By the time our guests arrived, I was overwhelmed with excitement. It had been a while since I had put together a meal of this calibre and instead of tiring me out, it gave me a real boost of positive energy.

I've always been one to try out new dishes when we entertain, (something I inherited from my mother) and this time I was going for Osso Bucco, which smells amazing, by the way. I served it over very rich mashed potatoes, made with butter, milk and mascarpone. Normally I would have a problem with cooking with that much fat, but I like the decadence on a Sunday afternoon. Maybe fat can have the effect that sunshine does.

We did the shopping on Saturday but as usual since Roman was with us, I was distracted and forgot to buy a side vegetable. As I lay awake worrying about this during the wee hours between Saturday and Sunday morning, this delicious fall salad came to me, and luckily I found one lonely store open on Sunday morning to pick up the missing ingredients. I knew there was a reason I was losing sleep. The salad turned out delicious!

Here's what I used:

Lamb's lettuce, also called Mâche

Delicata squash (any fall squash would do)

Sliced pear

Pine nuts

Pancetta

Goat cheese

Chestnut honey

Balsamic cream

Olive oil

Cut the squash into a dice and toss with maple syrup and olive oil - roast in the oven and cool.

In a frying pan, toast the pine nuts until golden. Remove from the pan and add the pancetta, fry until crispy and drain on paper towels. Assemble the salad starting with the mâche, squash, sliced pear, pine nuts and pancetta and a slice of soft goat cheese. Drizzle the salad with a balsamic cream, chestnut honey, both of which have intense richness, so drizzle lightly...and a bit of olive oil. Top with freshly ground pepper.

Note: If you want this to be vegetarian, substitute pomegranate for the pancetta, which will also add beautiful color.