California Cuisine

Heather and Monica do housewarming and Hungry Beasts in one with a California Cuisine theme.

 

Fritters with tomatoes and arugula

Contributed by Laina

For tomatoes:

6 scallions, white and pale green parts separated from dark green

parts and both finely chopped

2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper  

For fritters:

2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 cup whole milk
1 large egg
1/3 cup vegetable oil

For arugula:

2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)
 

Prepare tomatoes:

Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.

Make fritters while tomatoes cool:

Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn. Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

Prepare arugula:

Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat. Divide arugula, fritters, and tomatoes among 8 small plates.

 

Grilled Chicken, Mango, and Asparagus Chopped Salad

Contributed by Keri

Ingredients:

2 lbs fresh asparagus, steamed and chilled, then cut into 1 inch pieces

1 fresh mango, sliced in horizontal strips
1 red onion, thinly sliced
2 ripe avocados, sliced into 1/2inch cubes
1 pint cherry tomatoes, cut in half
kosher salt
fresh ground black pepper
1.5lbs grilled chicken breast strips
4 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
1 cup pecans or walnuts chopped

Place asparagus, mango, onion, avocado, and cherry tomatoes in a bowl. Season to taste with salt and pepper and mix with your hands. Add grilled chicken breasts. Pour vinegar and olive oil evenly over the salad. Mix well, using your hands or wooden spoon. Sprinkle nuts over the salad and serve.

 

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
Contributed by Sarah

Ingredients:

1 cup dry quinoa, rinsed

1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Directions:

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.