Comfort zone.

Everyone has their go-to comfort meal. I have a bunch. Today I share with you a modified version one of my favorites, which also happens to be the fastest.

Brown Rice Penne with Spicy Broccoli Rabe

2 c brown rice pasta, cooked according to package

1/2 bunch broccoli rabe, chopped into 1 inch pieces

2-3 cloves garlic, thinly sliced

1 1/2 tbsp olive oil

1 tbsp lemon juice

1/2 to 1 tbsp chili garlic paste

pinch salt

parmesan 

Heat a pan over medium heat. Saute garlic in olive oil for 1 minute before adding broccoli rabe. Saute for 2-3 minutes, then add lemon juice and chili garlic paste. Cook for another minute or two until greens are wilted. Add salt to taste. 

Spoon over warm pasta and finish with a few parmesan shavings.

March ingredients used: rapini/rabe, garlic, lemon

One thing I absolutely must share: the rabe I got at the farmers' market is much better than any bunch I've gotten at the grocery store. It's slightly milder, and maybe even a little sweeter than ones I've gotten at the store. In fact, I might even go as far to say that I'd serve this to Jamie, hater of rabe.

The lemon juice was a new and pleasant addition to my comfort dish. It definitely brightens it up a bit by adding just enough acidity. Happy belly in less than 30 minutes.

Salmon with Roasted Fennel & Blood Orange Salsa

Since I wanted to use my blood oranges in salsa or vinaigrette form, I did some browsing on Foodgawker for inspiration. I found out that blood oranges work with fennel and both work with tarragon and soon dinner was born. 

Pan-seared Salmon with Roasted Fennel & Blood Orange Salsa

Fennel

1 1/2 c fennel, cut into bite sized chunks

olive oil

salt

pepper

Salsa

1 blood orange, peeled and chopped

juice of 1/2 blood orange

1 tbsp champagne vinegar

1/2 tomato chopped

1 tbsp shallot, minced

1/4 tsp tarragon

1/8 tsp cumin

salt

pepper

Beans

1 can white beans, rinsed and drained

1/2 tsp blood orange zest

1/2 tsp lemon zest

1/4 tsp garlic powder

salt

Salmon

1 small fillet salmon

salt

pepper

Heat oven to 425. 

Prepare salsa by combining all ingredients in a small bowl and refrigerate for at least 20 minutes.

Toss fennel with salt, pepper and olive oil. Scatter on a roasting pan or foil and roast for 15-20 minutes until tender. 

As fennel is roasting, combine all ingredients for beans in a small pot and cook on medium low until heated through. 

Heat a pan over medium high heat. Cook salmon skin side down for 3-4 minutes (depending on thickness) before flipping. Cook for another 3 minutes, or until done. 

March ingredients used: fennel, orange

Ok, I'll be honest, I could have done without the salmon. In fact, I was happier as I ate just the beans, fennel and salsa. Had I planned properly, I probably would have tossed some jalapeno into the salsa, but I used what I had lying around. Not my favorite dinner, but I was seriously into the bean/fennel/citrus combo. Expect another experiment with those ingredients soon!

For dessert, a sweet treat from Tartine Bakery.

After our Burn class, we stopped into Tartine and since it was my first time there, I had to buy something! I went with the gorgeous Lemon Creme Tart which was just as yummy as it looks in the pictures.

It was a pricey treat, but it was perfect. The crust was just the right thickness and not too crisp or sweet. The lemon filling had just the right amount of acidity and when paired with the homemade whipped cream (which was not sweet at all), a perfect balance was achieved.

As you can see the tart(lette?) was as big as my hand, so I snacked on half at a time. Happiness.

The one thing I'd change: the massive dollop of whipped cream. I ended up scraping off about half of it because I thought there was too much in one bite. Meh. Not a deal breaker.

Blood Orange

Not a pleasant sounding name for such a gorgeous fruit, is it? Today's citrus adventure (if you haven't figured it out yet): Blood Orange

From the Wiki page:

The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth.

I grabbed a Moro and Sanguinello (moro is pictured above) for cooking and was pretty bummed that I didn't slice into some deep red. 

No matter, it still tasted good enough for my cooking purposes! Blood oranges are great on salads, as vinaigrettes and as desserts (think granitas or I've even seen them in baked goods). I paired mine with shallots, champagne vinegar and tomato for a quick fruity salsa. They also go great with some fresh fennel!

Farmers' Market Success

Rainy Sunday? Not going to keep me from visiting the Fort Mason Farmers' Market! I was worried it wouldn't be open on a wet and gloomy day, but turns out they are open rain or shine! 

I was able to pick up a ton of fruits and veggies for under $20! Here's a snippet of fruits and veggies to be featured later on this week:

Broccoli Rabe/Raipini - We all know this is one of my favorite dark leafy greens and I was so excited to grab a fresh bunch for $1.50. INSANE! These are close to $3 at Whole Foods!

Mixed Salad Greens - HUGE 1lb bag for $5! This will definitely work for lunches this week. 

Fennel and Beets - I've never seen such beautiful bulbs of fennel before...and there were bulbs a plenty! Also, these had fronds that were out of control. It was like I was buying a fennel tree! Smelled amazing. The beets were pretty big and the greens were plentiful too. I don't know if I'll be making use of the beet greens since they looked a little yellow...

Citruscitruscitrus - Just when you thought my citrus postings were over, I picked up a few more Cara Cara Oranges, some Mandarins, and a Sangiunello Blood Orange. I'll probably snack on the cara caras and a mandarin and save the blood orange and a mandarin for cooking purposes. Maybe a salad or salsa is in order??

Cannot wait to work my magic on these goodies! Where do you get your produce? Farmers markets? Produce shops? CSA boxes? Do tell.

Chocolicious

The other day I got home to a surprise package with a note from the cousin:

Hooray for treats! I guess living in the land of Ghirardelli, I tend to forget that there are other fancy chocolatiers out there. From the mini book/map in my box o chocolates:

Jacques Torres Chocolate products are hand crafted with premium ingredients selected by Master Pastry Chef Jacques Torress himself. Every ingredient that goes into a Jacques Torres confection is made from scratch - from the marzipan and the marshmallows to the peanut butter. Each piece is a celebration of chocolate in its purest sense, and never contains preservatives or additives.

Makes it sound super fancy, no? I was too nervous to ruin the delicately designed chocolates, but clearly you can see I had no problem eventually sampling a few :)

How adorable are these?? I've already savored the Got Milk Chocolate (milk chocolate ganache with a kiss of cognac), European Peanut Butter (homemade with fresh roasted peanuts and hazelnuts in milk chocolate), and Grand Cru (fine red wine complimented by rich dark chocolate). All deliciously rich and a great treat at the end of a rough day. 

I think they're worth sampling...maybe not such a great idea to have a box full just hanging out in the apartment though ;)

Orange madness

It continues. Today's juicy experiment: Minneola Tangelo

I first came across this interestingly shaped citrus fruit while walking through Whole Foods. I thought it might have been a freakishly navelly orange, but no. Totally different. From the Sunkist website (again, because they just have better descriptions than Wikipedia, not because I'm a Sunkist nut)

Tangelos - a cross between a grapefruit and a tangerine. They are noted for their juiciness and mild, sweet flavor. Orlandos and Minneolas are popular Tangelo varieties.

So I picked up a Minneola on my way home from this morning's 9-miler. Super easy to peel, color was somewhere between a navel orange and my new favorite cara cara orange. 

I'm not really into tangerines, so this wasn't my favorite citrus adventure, but I'm absolutely fascinated by the flowery scent this fruit gave off. You know how while you're eating, and immediately after you finish, an orange the fruit and your hands have a very distinct orange smell? Not these. It's like citrus meets jasmine tea. Very interesting...and no, I did not put anything flowery on before eating.

Testing the waters

Since I've run into some overuse injuries lately, I've decided it's about time I started cross training and incorporating more strength workouts into my marathon training plan. 

I've got the biking thing down, but that really only happens on nice weekends, so last weekend I tested out this fun new workout a friend recommended. 

(source)

A few of us signed up for a Sunday morning class at Burn's Valencia Street location and we were all pleasantly surprised at the 55 minute long butt kicking session. Burn is basically boot camp meets pilates meets random strength training classes you've taken at your local gym. Throw in a super enthusiastic instructor and a good playlist and that's my kind of class!

We did a ton of squats, some arm work with weights and then we spent some quality time with the pilates springboard (which I soon discovered is more challenging than it looks) before jumping into ab work. Let me just say that I was already feeling jello legged and sore 30 minutes later...and I was crazy enough to bike to class! Needless to say, I popped my bike onto a bus on the way home!

I'm still shocked at how sore my abs were - it hurt to use the salad spinner that night. HA! That being said, I'm going back for more. I love the sweat and jello leg feeling. The hurt that hurts so good. I love. Even if it had me hobbling like a fool the next day at work...

After this extremely successful pilates(ish) experience, I decided to schedule a private pilates reformer class with a coworker that is training to be a pilates instructor. I think part of me thought it would be similar to the Burn class...just lower impact?

Coworker is a great instructor; she's super patient and informative (I tend to ask a lot of questions). I felt the burn as we worked on my triceps, abs and some splits, however, it wasn't the burn that lasts. I walked out of there feeling like I got a solid hour's worth of stretching and I will say that my IT band, hips and hamstrings were feeling significantly looser than when I walked in. However, I didn't feel like I got a workout in. Is that weird?

I think I'm one of those people that needs to huff and puff and sweat buckets. I mean, let's think about yoga - the only kind I'm willing to do (and enjoy) is Bikram...where I sweat a ton! Is it any surprise I preferred Burn over regular pilates? I'll give regular pilates one more shot before totally scratching it off my list since this was my first time and I'm going to chalk it up to getting acclimated.