Sandra's Kitchen Studio

Lazy Chicken: Easy Cooking during the Holiday Season

Soon after the last turkey sandwich was enjoyed last month, the preparations for the Christmas holiday began. There were cookies to be baked, tamales to be wrapped, and food gifts to be delivered.

It is the same thing every year. One holiday leads to another and just before the next wave of festivities show up at my doorstep, it hits me: the invisible energy buster grabs me by surprise. Somehow (and try as I must, I cannot imagine why...), I always find myself gasping for air and reaching for the vitamin B.

You've been there. Heck, you are probably there right now. So my friends, since desperate times do indeed call for desperate measures, I offer you lazy food. Yes. L-A-Z-Y food that requires no energy to assemble but produces rich and uplifting flavors to give us a boost.

The following recipe tastes as if I spent hours in the kitchen slaving away, when it really only requires a couple of minutes to assemble. My oven does all the work for me. I put a few ingredients together in a pot and then relinquish it to the powers of slow and long cooking. My faithful oven (the quiet sous chef that resides in my kitchen) never fails me. And this little recipe won't fail you.

This chicken dish allows me to forget dinner for a couple of hours and frees me to complete other tasks (sitting down and relaxing, writing those last-minute Christmas cards, or decorating the house) in total calmness. Halfway through cooking, right around the time when the house begins to smell divine with the aromas of chiles and citrus, I will usually set a few baking potatoes around the pot and close the oven door again.

By the time dinner comes around, I set the pot directly in the middle of the table (sorry, Mom but believe me, I'm desperately exhausted and my pot is so pretty), and let everyone help themselves. The chicken is so tender that it falls apart from the bone and melts in the mouth.

This is not an elegant meal. It simply is. There is no pretense for elegance in a dish that delivers homey, cozy and totally comforting flavors. Just what I want on days when I'm feeling too tired for words. But it allows me to deliver succulent and simple food to my hungry family without breaking the bank (or having to open the wallet for a tip).

To enjoy the scrumptious and abundant juices that are released within the cooking vessel, I serve this chicken in deep bowls. I offer spoons, instead of knives and I allow myself the luxury of sopping up the brothy liquid with crusty bread. The baked potatoes need no further embelishment, as the are broken into the broth; their flesh absorbs the goodness and I am able to abandon myself to the pleasure of comfort.

Given that on any given day you will find lettuce living in my refrigerator, I will round up the meal with a simply dressed salad. At most, I will sprinkle seasonal pomegranate seeds and shelled pistachios, if they happen to be handy. And that, my friends, is it. No fuss, no muss, no energy lost. Just pure goodness!

On nights like this one, we eat in silence; grateful to be gathered around the family table, we let the simplicity of good, simple food feed our tired minds.

Best of all, cleanup is easy to do: Just on lonely pot. Period. Perfect.

Happy Holidays, one and all. May 2010 bring you stress-free meals and many gatherings around good, simple food.

Lazy Day Chicken

One (3 1/2 to 4 pound) chicken

1/2 cup orange juice

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

Zest of 2 lemons

1 tablespoon honey

1 small red onion, sliced thinly

2 red bell peppers, seeded and sliced thinly

4 green onions, sliced thinly on a bias

2 serrano chiles, sliced thinly (remove seeds and devein for less heat)

1 teaspoon poultry seasoning

1 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F. Place the chicken inside a large Dutch oven (or oven-safe pot with an 0ven-safe lid). In a small bowl, combine the orange juice, lemon juice, olive oil, lemon juice and honey; stir in the lemon zest, onion, bell pepper, green onions, serranos, poultry seasoning, salt, and pepper. Pour it over the chicken. Cover the pot and place it in the hot oven. Cook for 2 to 2 1/2 hours or until the chicken is cooked through (internal temperature will measure 180 degrees F) and juices run clear when chicken is pierced with a fork. Remove from the oven; let the chicken rest, covered for 10 minutes. Serve immediately.

Yield: 6 servings.

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Technorati Tags: chicken, Christmas, cooking, easy, holidays, lemon, oranges, recipes, turkey

Seasonal Cranberries: Uses and ideas for Thanksgiving

Ever since native Americans introduced cranberries to the Thanksgiving table, it seems unthinkable to serve the holiday's turkey without at least one dish featuring this autumnal berry. It might be hard to believe that this tiny, garnet-red delicacy--of which America is the largest producer--continues to be largely unknown throughout the world. Cranberries remain quintessentially a North American staple. In Spanish, cranberries are called arandanos.

Rich in Vitamin C, cranberries are not suitable to eat raw as they are hard and sour. Pucker up sour. However, when they are combined with sugar and transformed through cooking into relishes, chutneys, and compotes, they become deliciously sweet and tender. Cranberries can be poached, baked, boiled, stewed, and candied; they marry famously with maple syrup and oranges.

Cranberries may be purchased fresh, dried or already prepared and processed into jellies, sauces, and juice. This is the ideal time to purchase them fresh, in bulk, so you can freeze them; once frozen, they will last well over a year in your freezer, ready to use in your favorite recipes. I find them way too delicious to enjoy solely on a rare yearly basis, so even though they are in season between October and December, you will find cranberries on my table year-round.

A simple cranberry sauce is the perfect accoutrement to any turkey but did you know that it is equally delicious when served as an accompaniment to pate and terrine? One of my favorite things to do during the holidays is to serve homemade chicken liver pate surrounded by my own cranberry relish; I serve it with toast points for an easy and elegant appetizer.

The recipe I offer you today is very simple but very delicious. In fact, it is so versatile, that it makes its way into many of my recipes. I use it to fill unbaked muffins; to top creamy cheese cakes in place of traditional cherry topping; to glaze my holiday birds, and as a sweet contrast to a curried carrot soup (a small dollop does it).

Showcase this ubiquitously American berry this Thanksgiving season: swirl it into hot oatmeal or add it to trifles and pies. Serve cranberries alongside game, or pork and use them to top waffles. Cranberries will add the perfect touch to your holiday fare.

I will definitely feature it this year at our family table. And you can be sure it will make it into our favorite holiday meal: turkey, mayo, bacon and cranberry club sandwiches.

Happy Thanksgiving!

Cranberry and Brandy Relish

2 cups fresh cranberries, washed

2 cups water

1 stick Mexican cinnamon (canela)

1 cup sugar (or to taste)

1/2 teaspoon vanilla

1/4 teaspoon ground cloves

2 tablespoons Brandy

Place cranberries, water and cinnamon in a medium pot. Bring water to a boil; lower the heat and simmer until berries pop. Cook until thickened. Stir in sugar, until dissolved. Add vanilla and cloves and simmer 2 minutes. Stir in brandy; remove from heat and allow to cool. Refrigerate for up to 2 weeks (remove cinnamon stick before serving). Yield 2- 1/4 cups.

Technorati Tags: cranberries, recipe, relish, sweet, Thanksgiving

Classes Scheduled

Welcome to Sandra's Winter Class Roster

Great News!!! Sandra's cooking classes continue to expand around the Triangle area. Look out for additional sightings and public appearances by this food expert in a location near YOU!

Including A Southern Season in Chapel Hill, and classes at The Streets at Southpoint Mall's Williams-Sonoma store.

Scroll down to read more about upcoming cooking courses.

Gift Certificates now available too. Please send inquires attn. Sandra SKS to Alfabase@aol.com Gift certificates valid for classes in my home ONLY.

Winter Schedule at Sandra's Kitchen Studio:

Thank you for reserving your spot for our holiday classes. All Holiday Classes are SOLD OUT!

Sandra at A Southern Season

University Mall Hwy. 15-501 at Estes Drive, Chapel Hill NC 27514

Want more of Sandra at A Southern Season? Look out for more information on upcoming classes at a later date.

Here is a glimpse to whet your appetite:

For more information on this course, go to: www.southernseason.com or call:877-929-7133.

December 5 at 4pm $50 per person Hands-on class: Tamales

December 8 at 6pm $35 per person: Favorite Mexican Appetizers

Sandra at Williams-Sonoma in The Streets of Southpoint, Durham

To register, or for more information call: 484-1706

Private Parties, Group Classes and Team Building Classes

Make sure to get a spot for your group class throughout the year. This is a great way to spend the day or an evening with friends--good food, camaraderie and great fun--need we say more? Prices range from $60-$95 per person (minimum of 8 students). Classes and menus are customized for each group. For larger groups, Sandra will bring the class to you (perfect for Bunko groups, private parties). Pricing varies for smaller classes (starting at $100 per person for groups smaller than 8 students). For more details, contact Sandra at: alfabase@aol.com

Book update

By now, many of you know that I am busy writing my first cookbook, which will be published by the University of North Carolina Press in 2011. The process of writing a cookbook is arduous and long but if you ask me, it is also filled with exciting expectation. Suffice it to say that I am enjoying every minute of it.

As promised on an earlier post, I will be periodically keeping you up to where I am in the process, without letting the cat out of the bag--not yet, anyway.

Every day is an exciting day at our house. I do a lot of writing and re-writing early in the day. Most afternoons you will find me developing recipes, testing some and re-testing others. On beautifully lit days, when the sunlight works with me, you will find me shooting photographs for my book.

Perhaps the most relaxing aspect of writing is researching all I can on my subject matter. Call me a geek, if you will, but I am the eternal student and the history of food, and the origin of ingredients are fascinating themes in which I can lose myself for hours at a time.

And sometimes I do.

If you are among those who believe that writing a cookbook is romantic, I will not rouse you from your dream. And at this juncture of my project, with so much road to walk ahead still, I continue to believe it is. So I take on each day with excitement, and tackle each blank page with gusto.

The best part of the food writing process, for me--whether I am writing a book or an article-- should come as no surprise to any of you. It is and always has been tasting the food. The one thing that surpasses my own pleasure, is witnessing the reactions of those who taste my culinary creations. To me, applause comes in the form of empty plates, and a standing ovation is a request for seconds.

"Do what you love", I've been told all my life. Today I can say that I love what I do.

The Demise of a Food Giant

January 1947 Gourmet cover by christine592.

My Facebook page is filled with shock waves. Riveting, sad news greeted food writers and avid cooks today. Readers, foodies, and food memorabilia collectors are in shock. Our culinary landscape has changed, quaked by the earthshattering news.

Conde Nast has just announced that it is closing down Gourmet Magazine. Ever since it began publication in 1940, Gourmet has been considered the leading food magazine. It was the first food magazine of our nation. Foodies, read this: Today, a culinary institution has died. To most, the news comes as a surprise. Some are arguing the merits of Conde Nast's decision to shutter one of its two food publications, choosing it over the other (its sister publication is Bon Appetit). Everyone and their brother, it seems, has an opinion.

So do I.

I grew up reading both magazines; leafing through their pages became an obsession long before I began to dream of becoming a food writer. I couldn't choose between them; they each have their characteristics, their flaws and their virtues and I love them both.

Frankly, this is a sad day for me. Personally, whether it is one or the other that ceases to exist is not what matters. One of them is gone. Another publication has closed its doors. One too many; always too many. This is devastating news. As a writer, I dread the thought of the enormous cost our economy is having on the written art, costing our nation so much in terms of talent.

As a teacher, I shudder at the thought that people might not understand the merit of feeding the culinary curiosity through words.

So pardon me if I for one, hope the future of Bon Appetit is brighter in the years ahead. And forgive me also if I hope the future of all of the great food magazines that are still in print is safe, for that matter.

I will miss Gourmet, the way I miss good friends who are long-gone. I will miss the enjoyment of our monthly date over a pot of tea; of long, leisurely afternoons playing in the kitchen, and the time spent together discovering far away lands over its glossy pages. I will miss its witty columns and innovative new recipes; the inspiration of many a meal. And mostly, the wonderful dinner conversations it sparked around my family table. Gourmet was the first magazine subscription I got as a new bride, and it has been part of my family meals ever since.

What does the future hold for food magazines at a time when so much change is coming to our publishing institutions? Perhaps the better question is: if Gourmet can't survive, are any other food magazines safe?

One thing is certain. Change happens. I am part of it, and if you are reading this blog, so are you. And I just wish to remind you that long ago, there was fear and uncertainty when the printing press was invented. So I am hopeful that good things await culinary minds within the context of the world of technology. Food writers may have to find new venues to teach and inform. But we are not disappearing.

So today I bid farewell to an old friend. Thanks, Gourmet, for the memories.

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Preserve Summer: Freezing Peaches

Every season has its charm.

An aspect of eating local food is the realization that local produce will come and go with the seasons. Take summer, for instance, when basil, tomatoes, and peppers are at their peak. Locavores know that unless they prepare in advance, they won't have another chance to eat these until next year. Therefore, this is the time of the year in my kitchen when basil gets transformed into pesto, tomatoes are oven-dried or made into sauce to be frozen, and when peppers are pickled and preserved.

My favorite summer delicacies are peaches--particularly the ripe, local peaches from the Sandhills area of North Carolina. Every summer, I trek that way to purchase luscious orange, yellow and white fruit to eat fresh. I also purchase enough to make pies, cobblers, jams, and turnovers.

The season for peaches is from mid-June to the end of August in the South. That gives me just a few more days to enjoy the juicy, sweet nectar and the plump and meaty flesh of summer peaches. Or does it?

Not one to give up easily on a favorite treat that is both healthy and succulent, I recently bought a few bushels of peaches to enjoy during the rest of the year. Freezing them allows me to eat local peaches throughout the fall and winter months. I will make peach pies in November, add peaches to my cranberry relish for Christmas dinner, and enjoy warm cobblers in the middle of February.

For this post, in place of a recipe, I want to share my method for freezing peaches so that you too can enjoy their deliciousness throughout the year. You will need a lot of baking sheets, freezer bags, and a special, little tool (keep on reading). Oh, and extra freezer space, of course.

First I begin by selecting only freestone peaches. Those are varieties in which the pits are not attached to the flesh of the peaches, making them easy to remove. Ask your local purveyors which varieties they recommend in your area.

It is important to wash the peaches very well in cool water before proceeding. I go about this task by filling my largest sink (or a bathtub) with peaches and by giving them a good rinse. Then I get ready for the messiest part: peeling them. Wait! Do not stop reading. I promise you no blanching or shocking...really.

Purists, relax. I know you have done it the old-fashioned way for years. But there is a quicker way: a shortcut. Heresy, you say? What if I told you that this way of doing it is much quicker and involves less equipment?

The traditional method for peeling peaches, for those of you who don't know, calls for cutting a small "x" in the base of each peach. They are then blanched, which means to place them into boiling water, for a few seconds. Then they need to be shocked (no, not by scaring them or by showing them something inappropriate) by plunging them into iced water, to stop the cooking process. This causes the skin to split and separate from the flesh and makes them easier to peel. It also makes a big mess.

I suggest you invest in a little tool, easy to find in most kitchen stores, a little gadget that will save your sanity: a serrated potato peeler. It will become a favorite tool in your kitchen. It makes peeling peaches (tomatoes and mangoes too, for that matter) a very easy affair. It's as easy as pie, I'm telling you. No fuss, no muss.

Armed with one of these, you can attack your pile of peaches with gusto. You too will be able to peel hundreds of peaches at a time. (And you thought I was joking when I said I need a tub to wash my peaches...).

Peel the peaches. Slice them in half. If you bought freestone, removing the pits is a simple chore. Then slicing them is easy. Yes, easy as pie.

Place the sliced peaches on a single layer on baking sheets.

Freeze them until they are solid, about 2 hours. Then transfer them into freezer-safe baggies and place them in your freezer, where they will last for 6 months.

Make summer last the whole year long. You have only one or two more weeks before peaches disappear from your local markets.

Preserve summer in your freezer. Have a peachy time! (Sorry, I could not resist).

Walking Food Tours: The Perfect Staycation

Photo: Courtesy of Triangle Food Tours, 2009.

Today, I want to pose some questions for you: How many of you truly know the place you call home? I mean, really, really know it.

I am not talking about just knowing your way around town so that you will miss rush hour traffic. You might think you know it well because you get yourself to and from work and you have memorized the route to school, to the closest grocery store, and to the mall.

Most of you probably see your town or city through your everyday glasses. Think of this: How many of you have stopped to see it through the eyes of a foodie? Do you know the culinary treasures hidden within your hometown? What about the best restaurant to get that great meatloaf sandwich that connoisseurs are raving about; or the best oven-baked pizza or artisan loaf of bread? Are you really in the know? Would you like to be?

Vacations are out and staycations are in this season. Have I good news for you! If you have run out of ideas of what to do this summer, read on.

I recently met with Leigh Eckle, founder of Triangle Food Tour and was captivated by the concept behind her latest enterprise. Leigh and her husband Peter, long-time residents of the Triangle, share a love for good food. After taking walking culinary tours in Chicago, they came up with the idea of introducing the concept in Raleigh. Inspired, they launched the first walking tours in the Triangle in 2008. Since then, they have found new niches for food tours and their company has expanded to include walking tours of Chapel Hill and Carrboro.

The idea is novel. For a small fee ($28 per person, plus a $2.50 service charge), participants join the group and walk around town, stopping to taste delicious offerings at area eateries. Every Saturday morning, Leigh guides foodies through the downtown streets of the Triangle (she alternates routes each weekend to cover the different cities). As everyone strolls through town, Leigh recounts the interesting history of the places around and shares fascinating trivia of the food scene. The tour includes stops at area restaurants (those hidden jewels I was asking you about), where they are welcomed with tasting samples of culinary specialties. One restaurant may offer a soup, another might feature a new appetizer, and yet another may surprise them with a dessert. The offerings vary each time. Tourists get to meet the chefs and the area's "Who's Who" of the restaurant scene. Along the way, they are encouraged to ask questions and to make new connections.

So why not take the opportunity to discover the culinary landscape around you? I think it's a great way to entertain out-of-town guests who want to see where you live. And what a great way to eat and burn calories at the same time! A word to the wary: it is a walking tour, so wear comfortable shoes. If you ask me, I think it is a unique idea. Apparently, so did Barack and Michelle Obama (check out the link to see the full story on their website and a picture of Leigh with the First Couple at: www.trianglefoodtour.com ).

By the way, that great meatloaf sandwich I was talking about...find it at: http://www.sandwhich.biz/

Dressed to Party! A Virtual Potluck

If I were pressed to define the quintessential American party, one word would suffice: potluck.

Growing up in Latin America, the idea of asking guests to bring a dish to your table was foreign. It just was not done. However, the concept of a party where friends contribute their own dishes and gather to partake around a kaleidoscope of flavors enamored me rapidly. To this day, I find it to be the perfect balance between a communal culinary experience and a democratic degustation. A potluck table represents the flavors of a community. Ultimately, the most popular dish (the one with the majority of votes) is decided by how quickly it disappears. To me, the potluck party embodies America.

Potlucks save time and money, are easy to organize, and allow for serendipity. They encourage guests to try a variety of new foods and move them away from the boring three-part meal (meat, starch, vegetables) that plagues many bored cooks today. Most significantly, they bring people together.

Not surprisingly, they are making a comeback.

So when my friend, Tara Mataraza Desmond and her writing partner, Joy Manning, authors of Almost Meatless: Recipes That Are Better for Your Health and the Planet (Ten Speed Press, 2009;$22.50. ISBN: 1-58008-961-5) invited me to my first virtual potluck, I jumped at the opportunity to join the fun. Best of all, you are invited too!

Today, I coalesce with over thirty talented food-bloggers for a potluck in cyberspace. Our virtual table will no doubt feature scrumptious flavors, interesting options, and a lively conversation about the book that is revolutionizing the way omnivores approach eating.

Once a vegan, Joy Manning discovered that she missed the flavor meat imparted on food. Tara Mataraza Desmond, a meat lover, embraced recipes with less meat that were healthier and that trimmed the budget without sacrificing flavor. They came together to create a cookbook packed with luscious recipes that remains true to their lifestyles and those of many, who want to eat well and responsibly for the benefit of our planet. Their answer is in the pages of Almost Meatless: Recipes That Are Better for Your Health and the Planet (Ten Speed Press, 2009:$22.50. ISBN: 1-58008-961-5).

The authors share an interesting take on meat: That by eating meat in lesser quantities we can be healthier without feeling deprived. What matters most to them is where our meats come from (whether or not they respect the balance of humane, natural, organic origins), and how they are used in recipes. Instead of giving meats the starring role, they suggest using it as a flavor enhancer. Basically, we can have our meat and eat it too.

Judging by the pages and pages of succulent and enticing recipes, such as Turkey BLT with Chipotle Avocado, Grits Roulade and Pizza with Arugula Pesto and Sun-Dried Tomatoes, it is easy to see how they succeed in accomplishing their mission. This is one book you want in your kitchens!

As with anything else, things have changed and a new generation of Latinos is discovering the benefits of entertaining potluck-style. The recipe I selected could not be a better representative of Latin flavors.

I was asked to bring Chimichurri Fajitas (pg.94) to the party. I know what you're thinking..."fajitas without meat?"...Take a closer look. Even though flank steak is a key ingredient in this recipe, it shares first-billing with sweet zucchini and pungent onions. The real star in this production is the sultry, sumptuous, and succulent chimichurri, an Argentinean herb sauce traditionally served with grilled meats. The perfect marriage between Latin cultures, this recipe features the taste of Mexico and juxtaposes it with that of Argentina in a dish that doesn't only work--it explodes with flavor!

I am not exaggerating when I say that these are the best fajitas I have ever had. Ever, ever. And I am proud to say I've had many. The chimichurri is pungent, the steak juicy, the vegetables lend sweetness, and the tortilla makes the perfect edible vessel for the sour, sweet and savory flavors that collide in this dish. If you still have doubts that healthy can be delicious, try these fajitas.

You won't miss the meat, because it is there. It is just almost meatless...

As with any party, one always looks out for old friends and looks forward to meeting new ones. I have to call out some of my favorite bloggers but please, join us all for this virtual blog party.

Tara Mataraza Desmond: Co-author of Almost Meatless, is a food writer, recipe developer and cooking instructor. You can find a complete list of the bloggers on her website at: http://crumbsonmykeyboard.com

Joy Manning: Co-author of Almost Meatless, is a restaurant critic, freelance writer and blogger. Find her at: http://whatiweightoday.com

Monica Bhide: is a freelance writer and author from the Washington D.C. area. Her book, Modern Spice, is being lauded as one of the best books on Indian cuisine. She writes for publications such as The New York Times and Bon Apetit. Find her at: http://www.monicabhide.com

Cherl Sternman-Rule: this food writer has one of the best food blogs around. Her witty writing style will win you over quickly. Find her at: http://5secondrule.typepad.com/

Robin Asbell: A renowned vegetarian cookbook author (The New Whole Grains Cookbook; The New Vegetarian Cookbook). Robin is a private chef, freelance food writer, and culinary instructor. Find her at: http://robincooksveg.wordpress.com/

Andrea Nguyen: is a cookbook author (Into the Vietnamese Kitchen; Asian Dumplings), food writer and contributing editor for Saveur magazine. Andrea is also a cooking instructor and author of one of the most comprehensive blogs on Asian cuisine. Find her at: http://www.vietworldkitchen.com/

Now, everyone. Get a copy of this book and let's party!

Chimichurri Fajitas (Reprinted with permission from Ten Speed Press and the Authors)

Serves 6 to 8

Chimichurri:

4 cups loosely packed fresh parsley leaves

2 cups loosely packed fresh cilantro leaves

1 medium jalapeno, seeded and coarsely chopped

3 cloves garlic

1/2 teaspoon toasted cumin seeds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed lime juice (about 2 limes)

2 tablespoons red wine vinegar

1/2 cup olive oil

Fajitas:

1 medium green zucchini (about 1 pound), sliced 1/4 inch thick lengthwise

1 medium yellow zuccini (about 1 pound), sliced 1/4 inch thick lengthwise

Salt and pepper

1 medium red onion, sliced into 1/4-inch-thick rings

1 flank steak or skirt steak (about 1 1/2 pounds)

12 or more 6-inch flour or corn tortillas

1 cup sour cream (optional)

1 cup grated cheddar cheese (optional)

To make the Chimichurri: combine the parsley, cilantro, jalapeno, garlic, cumin seeds, salt, pepper, lime juice, and vinegar in the bowl of a food processor. Pulse three or four times, forming a coarse paste. With the processor running, add the oil through the food chute in a steady stream, forming a textured sauce. Taste for seasoning and adjust as needed. Reserve 1/4 cup of the sauce for the marinade, and transfer the rest to a small serving bowl and set aside.

To make the Fajitas Fixings: lightly brush the zucchini strips with half of the reserved chimichurri, sprinkle with salt and pepper, and place ina a zippered storage bag along with the onion. Season the steak with the pepper and rub the remaining chimichurri on both sides. Let the zucchini and the steak sit at room temperature for 30 minutes.

Preheat the grill to medium-high.

Season the steak with salt, and grill for 6 to 8 minutes per side for medium-rare. At the same time, grill the zucchini slices and onion rings for about 3 minutes per side, until grill marks appear and the vegetables are just tender. Transfer the grilled zucchini and onions to a plate, stacking them so the heat continues to cook them a bit. Grill the tortillas for about 30 seconds per side, until warm and slightly blackened. Wrap in foil to keep warm.

Remove the steak from the grill and let it sti for about 10 minutes. Slice the meat very thin across the grain.

To assemble the Fajitas: Pile 2 strips of steak and several pieces of zucchini and onion on each grilled tortilla. Drizzle with chimichurri sauce and roll it up, or leave the assembly to the crowd. Serve with sour cream and cheese if you like.

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Espinaca con Ajo: Garlic Spinach

It's summertime in the South and the temperature is rising. On evenings when it is just too hot to cook, I adapt my cooking accordingly and make easy recipes that take little time to prepare. Take this easy side dish, the perfect accoutrement to a grilled steak or salmon fillet. It is simple to prepare and requires only a handful of ingredients.

Spinach and garlic are a classic combination. So are nutmeg and spinach and this recipe features both. I love spinach, so I always have some at hand--whether fresh or frozen. I love baby spinach leaves and often eat them raw, simply drizzled with a bit of sherry vinegar, a touch of mustard and extra virgin olive oil. I stir them into omelets just before turning them, so that the heat of the pan will barely wilt them. In winter, spinach is a last-minute addition to soups where it softens but remains bright green.

However, in the summer, I prefer to eat it in salads or to saute it briefly. The recipe I offer you today is a perfect summer side dish. If you can't find fresh spinach in your farmers' market, then substitute with organic, frozen spinach. For the perfect summer meal, with Latin intonations, serve this spinach dish alongside a robust ribeye steak, topped with a fresh tomato salsa. Eat your spinach, not because it's healthy--although it is that--but because it's delicious. Don't over cook it and it will reward you with pure, clean, unadulterated flavor.

Espinaca con Ajo

2 tablespoons extra virgin olive oil

2 garlic cloves, sliced thinly

Pinch red pepper flakes

1 pound fresh baby spinach leaves, washed

1/4 teaspoon salt (or to taste)

Pinch nutmeg (freshly grated)

Pinch freshly ground black pepper

More extra virgin olive oil (for drizzling on top)

In a large saute pan, heat the olive oil; add the garlic and pepper flakes and cook for 30 seconds. Working in batches, begin to add the spinach, piling up high and begin to stir, until it wilts. Continue adding the remaining spinach and stir until all of it has wilted but remains a bright green color. Stir in the salt, nutmeg and pepper. Serve, drizzled with extra virgin olive oil

Yields: 4 portions.

Tomatoes Transformed

Tomato Cobbler

Tomatoes spell summer in my neck of the woods. Plump, ripe, juicy, and red tomatoes are everywhere. Every year I come up with new ideas to cook with surplus tomatoes, whether it is a new raw sauce (sugo crudo) for pasta, or a fresh new gazpacho recipe; my mind is always playing with new possibilities.

This year my herb garden is giving me a bounty of luscious, tender herbs. I wake up every day eager to visit my herb garden, scissors in hand, and I trim them, collecting those I will use in my cooking and setting them in a glass of fresh water near my kitchen window. Luckily for me, tomatoes go well with almost every herb imaginable. Today my thyme and oregano were particularly beautiful and became part of my master plan.

Then I remembered a cobbler recipe I created for my weekly column in The Cary News in the nineties. It was a simple tomato cobbler. And I remembered the response. Surprised palates, pleased with unexpected flavors. Tastes they recognized, served in a new way.

In the South, cobblers are traditional sumer fare. Blueberry and Peach cobblers are favorites. Back then I wondered what would happen if I used tomatoes instead. It was not a far reach, considering that tomatoes are fruits and not vegetables. I could have gone for a sweet flavor but opted for something to serve as a side dish to the main meal instead. Thus, I made up my mind and baked a savory cobbler instead of a sweet one, for a change.

I learned that traditional is wonderful but that there is always room for experimentation in the kitchen. It hasn't stopped since. Throughout the years, I have played with my original recipe to make it less watery, adding a touch of sweetness, playing with the varieties of cheese. This is my latest version and I made it for friends this weekend.

Tasters were delighted with the flavors. This was popular with both adults and children too, who found its taste similar to pizza. I invite you to try this new recipe with your garden-grown tomatoes, or local tomatoes from your farmers' market stall.

I add tomato paste, as a thickener, in the same manner one would use cornstarch or flour in sweet cobblers. Instead of chopping the tomatoes finely, which when baked turns them into sauce, I prefer to leave them whole. This is a simple recipe; most cobblers are. Homey, bubbly and warm, it is summer's comfort food. Enjoy the flavors of summer. It's not a traditional cobbler. Then, neither am I. If you feel adventurous, try this.

I use lard in my cobbler topping. Breathe. It's okay, really. For an explanation of why I prefer lard read my previous post on Baking Biscuits (Baking Category). It's healthier and packs a lot of flavor. Breathe again...you may substitute with butter if you must. Only unsalted, only the freshest. That's my attempt to compromise. I still prefer lard. It tastes better; period.

And if like me, you love a touch of creaminess with your cobblers, try a dollop of creme fraiche or mascarpone cheese (in lieu of the ice cream reserved for sweet cobblers). This cobbler may please you. It will definitely surprise your palate.

Good. I like surprises. Hope you do too.

Tomato Cobbler with Farmers Cheese and Herbs

10 plum tomatoes, halved lengthwise

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

1 tablespoon fresh oregano (or 1 teaspoon dried)

1 tablespoon tomato paste

1 teaspoon dark brown sugar, packed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup farmers cheese (or fresh mozarella) cubed into 1/2 in. pieces

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup lard, chilled (or butter)

1/2 cup shredded Monterrey Jack cheese

1/2 cup half and half

Preheat oven to 400 degrees F. In a large bowl, toss together the tomatoes, thyme, oregano, tomato paste, brown sugar, salt, and pepper; mix to combine. Place the tomatoes, tightly and cut side up, in a 9 by 9 inch baking pan; brush any remaining herb mixture over the tomatoes (use every bit). dot tomatoes with the farmers cheese and set aside while you make the topping. In a medium bowl, combine the flour, baking powder and salt; using a pastry cutter or 2 knives, cut in the lard into the flour, until the mixture resembles coarse sand. Stir in the shredded Monterrey-Jack cheese and combine; add the half and half and using a spatula, stir until the mixture comes together (it will be lumpy). Scoop the topping over the tomatoes (I use a 2-inch ice cream scoop). Bake the cobbler for 30-35 minutes, or until the topping is a golden color. Serve immediately.

Yield: 6 servings.

Sandra's Kitchen Studio

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