 There are places we feel most ourselves. Places that bring out the best in us, that are resonant with simplicity and honesty. Perhaps it's holding a baton in one's hands that bring us to a place where our souls are soaring. Maybe it is in the garden surrounded by earth and mulch. Or maybe it is singing loudly that makes us feel alive. All of these things we choose because we have a PASSION for them. And although they may not bring us riches or fame, (yet!) they fill us with joy. That is how cooking is for me.
I once heard a chef say that you can teach skills, but you can't teach someone how to taste. And I feel that is true. I am always absorbing myself in videos to learn how to handle bread dough and to understand the many, many steps required to make as aspic. But without even a cheat sheet in front of me I can walk the aisles of a food market and choose various items of differing flavors and I KNOW it will produce a fantastic meal. I "know" what coriander tastes like. I "know" what fresh thyme smells like. And I "know" how cardamom feels in your mouth; an almost heady and hot sensation as the aroma creeps into the highest part of your sinuses. These recipes are all lovingly created so that the flavors meld beautifully. It will be a feast for the senses, it will nourish you, and it will make any summer day that much more beautiful. And when you try these recipes, I hope you will love them, too. Here are two easy and healthy recipes that are also beautiful to the eye:RECIPE: Pan Seared Pork Loin over Roasted Butternut Squash with Garlic Wilted Spinach |
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2 ½ lb pork tenderloin, trimmed and cut into 2 inch high medallions
1 Knorr chicken bouillon cube dissolved in 2 C boiling water
3 T capers, drained
2 T fresh lemon juice (fresh!)
1 T butter
¼ C Olive Crate olive oil, divided
8 C fresh spinach leaves
4 cloves of garlic
1 small butternut squash, peeled and cut into small pieces
2 T Olive Crate Balsamic
4 T Olive Crate Honey Balsamic divided
1 T sugar
½ red pepper, julienned
2 T cognac
Drizzle of honey
Salt and pepper
Julienned fresh basil leaves for garnish
1 Knorr chicken bouillon cube dissolved in 2 C boiling water
3 T capers, drained
2 T fresh lemon juice (fresh!)
1 T butter
¼ C Olive Crate olive oil, divided
8 C fresh spinach leaves
4 cloves of garlic
1 small butternut squash, peeled and cut into small pieces
2 T Olive Crate Balsamic
4 T Olive Crate Honey Balsamic divided
1 T sugar
½ red pepper, julienned
2 T cognac
Drizzle of honey
Salt and pepper
Julienned fresh basil leaves for garnish
In a small bowl add the red pepper pieces and cover with 2 T honey balsamic, 1 T sugar. Let sit while you make dinner. They will be pickled and sweet for your garnish.
Spread squash out on large baking sheet. Toss with Cognac (you can use good brandy instead), honey, 2 T olive oil, 1 T balsamic, sprinkle with salt and pepper. Roast at 425 degrees F for 20 minutes.
Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.
For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generously with sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat, return lid to pan and let it wilt completely. Remove garlic, and serve.
Spread squash out on large baking sheet. Toss with Cognac (you can use good brandy instead), honey, 2 T olive oil, 1 T balsamic, sprinkle with salt and pepper. Roast at 425 degrees F for 20 minutes.
Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.
For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generously with sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat, return lid to pan and let it wilt completely. Remove garlic, and serve.
RECIPE: Herbed Turkey Meatballs with Charred Pineapple Grilling Sauce and Radicchio Lime Corn Salad
Serves 4 / Click here for printable version.
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1 lb ground turkey
2-3 t Herbs de Provence seasoning blend (I love Victoria’s brand!)
2 large cloves of garlic chopped
½ small shallot diced small
1 egg
1 T plain bread crumbs
3 T heavy cream
1 ½ t kosher salt
½ t black cracked pepper
Handful of chopped flat leaf parsley
1 bottle Harry & David “Charred Pineapple Bourbon Grilling Sauce” (Or other brand of this flavor. There are several when you do a Google
2-3 t Herbs de Provence seasoning blend (I love Victoria’s brand!)
2 large cloves of garlic chopped
½ small shallot diced small
1 egg
1 T plain bread crumbs
3 T heavy cream
1 ½ t kosher salt
½ t black cracked pepper
Handful of chopped flat leaf parsley
1 bottle Harry & David “Charred Pineapple Bourbon Grilling Sauce” (Or other brand of this flavor. There are several when you do a Google
METHOD:
Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.
Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.
CORN SALAD:
5 ears of corn cooked and corn cut off. ½ pint cherry tomatoes, sliced in half, ¼ C red onion chopped, ¼ C chopped cilantro, 1/3 C sliced radicchio, ¼ C red pepper diced, ½ t sesame seeds. Stir and pour in 2 T rice wine vinegar, 1 T light oil, 2 t lime juice. Stir and serve.
5 ears of corn cooked and corn cut off. ½ pint cherry tomatoes, sliced in half, ¼ C red onion chopped, ¼ C chopped cilantro, 1/3 C sliced radicchio, ¼ C red pepper diced, ½ t sesame seeds. Stir and pour in 2 T rice wine vinegar, 1 T light oil, 2 t lime juice. Stir and serve.
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Recipes and memories from my trip to Hilton Head Island, SC.
 Oregano crusted chicken with roasted veggies and pasta. RECIPE BELOW! |  Fresh summer cherries adorn the perfect halibut filet. RECIPE BELOW! |
How do you know when it's summer?
I grew up in the 60's near the Pacific Ocean in sunny SoCal. I loved the pungent aroma of orange blossoms, and the smell of the pepper trees after it rained. It was especially fragrant in mid June when the parched hillsides were beginning to peak with brown grasses. That's when my sisters and I, as little girls, were most restless.
I grew up in the 60's near the Pacific Ocean in sunny SoCal. I loved the pungent aroma of orange blossoms, and the smell of the pepper trees after it rained. It was especially fragrant in mid June when the parched hillsides were beginning to peak with brown grasses. That's when my sisters and I, as little girls, were most restless.
Sunset somewhere on a Pacific beach.
When my parents could no longer tolerate the desert heat, they would put us in the back seat, load the station wagon with food and towels, and head out on the I-10 freeway towards the continent’s edge. California beaches, here we come!
It was a beautiful sight. Purple and blue hues stretched out to the horizon as the cool water spun seaweed into knotted piles. We made sand castles, followed crabs, and chased the tide and foam all day long... until the sun dipped too low to cast a shadow. And then we went home.
I remember how much sand we took home with us as well. I could always feel it in the lining of my bathing suit no matter how much I moved to get comfortable. I remember seeing it spill out onto the bathroom floor from our suits as our mother prepared us for our evening bath. And, I loved to save some of the granules, and place it in a bag next to my bed.
That’s when I knew it was truly summer.
These days, now that I live close to the eastern shores -- with Hilton Head Island being one of my favorite destinations -- my cue that summer has arrived is now heralded by the drone of the cicadas and the shriek of the tree frogs after sunset.
It was a beautiful sight. Purple and blue hues stretched out to the horizon as the cool water spun seaweed into knotted piles. We made sand castles, followed crabs, and chased the tide and foam all day long... until the sun dipped too low to cast a shadow. And then we went home.
I remember how much sand we took home with us as well. I could always feel it in the lining of my bathing suit no matter how much I moved to get comfortable. I remember seeing it spill out onto the bathroom floor from our suits as our mother prepared us for our evening bath. And, I loved to save some of the granules, and place it in a bag next to my bed.
That’s when I knew it was truly summer.
These days, now that I live close to the eastern shores -- with Hilton Head Island being one of my favorite destinations -- my cue that summer has arrived is now heralded by the drone of the cicadas and the shriek of the tree frogs after sunset.
 The exquisite perfume of the gardenias are everywhere. |  Duncan, the White Dog of happiness, enjoying an evening walk. |
 Near the bluff facing Port Royal Sound on Hilton Head Island. |  Hurricane Matthew's evidence is nearly gone, but these trees still remember the storm's fury. |
| Carolina summers are wrapped in moist and sticky mornings, and decorated by the explosion of blossoms on Crepe Myrtle trees. There are lizards jumping along sagging Kudzu vines, marsh birds stepping through the shallow waters of high tide, and butterflies are everywhere.  |  |
All of this points to the fact that SUMMER is the best times to cook amazing food. The access to local produce, and the long, sunny days just inspire me to create fresh and easy meals. I love food seasoned generously, food with color and textures that excite, and food I can serve outside while I take in the vibrant colors of the hibiscus flowers, the honeysuckle and gardenias. One could get lost in the epic scale of a magnolia flower. But since they fade in a day or two, I will take my chances and dive right in.
I don't ride in the back of a station wagon any more. And I miss giggling with my sisters. And while I'm not fond of sand in my git-a-long, I will still gather some of the white stuff and sift it through my fingers, always saving some for another day.
I don't ride in the back of a station wagon any more. And I miss giggling with my sisters. And while I'm not fond of sand in my git-a-long, I will still gather some of the white stuff and sift it through my fingers, always saving some for another day.
RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,
and Sea Salt Roasted Zucchini
Serves 4 / Click here for printable version
Fresh summer cherries and sweet shallots combine for a colorful and luxurious sauce over the rich halibut. Buy the best fish you can, and don't be afraid of pitting the cherries. You don't need that many and using fresh makes all the difference. Prettiest plate of summer, don't you think?
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4, 4 oz portions of fresh Halibut
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices
In a small saucepan add the cherries, shallots, lemon zest, lemon juice, honey balsamic, honey, 1 t sea salt and a quick dash of black pepper. Bring to boil and let simmer for about 10 minutes, stirring often so it doesn’t burn. Take off heat and let cool. It will thicken slightly.
Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
Serve sauce over fish, and with roasted zucchini.
Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
Serve sauce over fish, and with roasted zucchini.
RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette
Serves 4 / Click here for printable version.
Crowning your go-to pasta with roasted chicken is healthy and tasty. No frying or sauteing, just put the breasts in a baking dish, dust with breadcrumbs and good quality oregano and get the party started in NO TIME. Something this fast should be a part of your permanent summer repertoire!
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1 lb. boneless, skinless chicken breasts, cut into 4, 4 oz portions
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter
Bring a large pot of water to boil with a dash of salt and cook the pasta to al dente, about 11 minutes.
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.
Monday was the Memorial Day holiday, which means we started with Tuesday, which should make us feel overjoyed since this work week is only 4 days, not five. But there's something about short weeks that can tend to feel REALLY long.
In fact many things that are meant to be over quickly ARE MOST DECIDEDLY NOT.
For instance, mammograms: Like time standing still. Waiting for the light to turn green: Might as well knit a sweater. And making it through Thursday: Epic in it's scale of sluggishness.
So, given these examples of time warping, I submit there is only one way to make the leap past Thursday, and that is with a good, hot, rich and spicy sauce so it carries you through with a smile.
In fact many things that are meant to be over quickly ARE MOST DECIDEDLY NOT.
For instance, mammograms: Like time standing still. Waiting for the light to turn green: Might as well knit a sweater. And making it through Thursday: Epic in it's scale of sluggishness.
So, given these examples of time warping, I submit there is only one way to make the leap past Thursday, and that is with a good, hot, rich and spicy sauce so it carries you through with a smile.
"Camine, really. Is there nothing food can't do?" You ask.. "Well, no, actually. It can do anything!" I say without hesitation. At least you didn't ask me if I could make Saturday longer...(Hint, I'm trying that next.)
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This sweet and hot sauce comes together with simple pantry ingredients. Sriracha for that unmistakable kick of pepper and flavor, a teriyaki marinade that adds good body, simple honey...well because, and of course soy sauce for depth. Then the secret is peanut butter! (My husband does NOT like peanut butter and HE NEVER KNEW IT WAS IN THERE, but he loved the flavors.)
Okay, we're almost there. Add a few stalks of beautiful purple asparagus, and some salty peanuts, and you have created a Camine Bling Meal in no time.
Okay, we're almost there. Add a few stalks of beautiful purple asparagus, and some salty peanuts, and you have created a Camine Bling Meal in no time.
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I love when the oven does all the work for you. But then so does your spice rack. Here's a little secret about how I made my couscous such a perfect flavor compliment to the hot sauce. Lavender. Why? Because the floral and grassy earthy flavor is subdued slightly but this mighty sauce, but offers a note of perfection that is the hallmark of my Bling seasoning strategy. Or, in other words..."Yum!"
Roasted Chicken Thighs
with Thai Peanut Sauce over Lavender Couscous
and Purple Asparagus.
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Serves 4 / Click here for printable version
4 boneless, skinless chicken thighs
6 large purple asparagus stalks, cut lengthwise
1/3 C Trader Joe’s Soyaki Marinade
3-4 T soy sauce
1 ½ T Sriracha sauce (can add more if desired for more heat!)
2 T honey
A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
2-3 T sea salt
¼ t black cracked pepper
2-3 T light oil
4 T chopped salted peanuts
Handful of chopped fresh cilantro
6 large purple asparagus stalks, cut lengthwise
1/3 C Trader Joe’s Soyaki Marinade
3-4 T soy sauce
1 ½ T Sriracha sauce (can add more if desired for more heat!)
2 T honey
A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
2-3 T sea salt
¼ t black cracked pepper
2-3 T light oil
4 T chopped salted peanuts
Handful of chopped fresh cilantro
In a small bowl combine the Soyaki, soy sauce, Sriracha, honey and peanut butter with a pinch of salt and whisk to combine. Add the chicken and toss with hands to make sure the sauce is all over the chicken. Rub the bottom and sides of a small glass roasting dish with a little oil, about 1-2 T and place the chicken thighs evenly arranged in the dish. Put the asparagus on top of the chicken and pour the remaining sauce over the top. Add a sprinkling of more sea salt, but not too much. The Soyaki is already salty. Bake in a 375 degree F oven for about 30 minutes or until chicken is cooked through. (You can tell by pushing on the flesh and if it gives it’s not done. A cooked thigh will let you push on it but you will feel resistance.)
To serve, mound a serving of the lavender couscous on a plate, place a thigh on the top, and then arrange a few stalks of the asparagus on top of that. Ladle sauce over it, sprinkle with peanuts and cilantro.
To serve, mound a serving of the lavender couscous on a plate, place a thigh on the top, and then arrange a few stalks of the asparagus on top of that. Ladle sauce over it, sprinkle with peanuts and cilantro.
(SIDE DISH: Wheat couscous with sea salt, 1 t tandoori seasoning and ¼ t crushed lavender and 1 T cilantro added at the end.)
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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