Lovage, parsely and basil salad

I’m a firm believer in hard work. If there’s something I’ve learned from my mother, it’s that everything is better when you know you’ve earned it. I don’t rest on my achievements, as I know that for every goal accomplished there is another goal to be conquered. Also, in my case every success is accompanied by tons of previous failures and possibly messes to be fixed and clean up, so there’s no resting whatsoever. So I’ve been working on my thesis, I’ve been editing a manuscript, keeping up with the blog, running, biking, lifting, keeping up with yard work and trying to stay up-to date with the endless chores that a house demands. Work, work, work.

Relationships are work too, and as such they deserve time and respect. Yeah, investing time and energy in romantic relationships may be a no-brainer for most of us, but friendships and family ties are sometimes easy to overlook. Since I was finally able to break loose this weekend from my long, long to-do list, I did my best to keep up with my often-neglected friends and family, and I spent some quality time with them. I started by saying farewell to a friend during his last day at work on Friday, and I ended it on a positive note on Sunday, when I got to spend time with a good friend who moved away and was back in town for the weekend. And then Saturday was all about family: lunch with the family and drinks and snacks with the BFF. Eat, eat, eat.

Speaking of friends, some of our closest friends have been raving for a while now about this great tasting “herb” that’s supposed to change my life (in a culinary sense). It’s apparently common in their native Romania, but it can be found in our local farmer’s market too. Its name is lovage and it’s actually quite lov-ely. Turns out my partner’s parents, also Romanian, have their own lovage bush and offered us some branches to take home. I immediately tore a leaf and ate it to know if I wanted it; I did. The aroma reminded me of the Puerto Rican quintessential herb recao/culantro. It did not taste like it at all; recao tastes like a much more powerful cilantro, but the lovage leaves tasted much more like celery.  And call me crazy, but the texture and refreshing aftertaste reminded me of parsley. So there you go; there’s my crazy description. It smells like recao or cilantro, but it tastes like celery and it feels like parsley. Crazy or not, I knew exactly what to make with it. Chop, chop.

I made a salad that featured lovage and herbs. I’m not a big lettuce eater, and if I make a salad just for myself, half my salad is made from herbs. Parsley, cilantro and basil are my go-to “salad herbs” but I dropped the cilantro for this one. I added some strawberries and red peppers for the sweet notes and texture, I used some cheddar cheese, and I dressed it with olive oil and lemon juice. That was all. Heavy dressing is not necessary; in fact, I would strongly discourage it. Unlike lettuce, the herbs bring beautiful aroma and taste, and you don’t want to mask it with your dressing. No, no, no.

I’ve normally kept my “herb salads” to myself because I’ve felt like a weirdo. Who does that? Then I found out that the world-famous chef Yotam Ottolenghi loves to make these kinds of salads, and he has even served them in his restaurant. I felt validated. As a funny note, the same friends who introduced me to lovage introduced me to Yotam’s food, and they even gifted me one of his cookbooks for my birthday. We are going full circle here. My salad recipe is not based on Yotam’s recipes, but a little shout out here and there doesn’t hurt anyone (although he is super famous and I’m not, so I don’t think it will accomplish much). Well, here’s my salad. I hope you like it.

On the road shortcut

Nutritional info per serving (4 servings):

193 calories, 10 g carbs, 16 g fat, 6 g protein

For the salad

½ head lettuce, torn or chopped

½ cup lovage, chiffonade

½ cup parsley, chopped

¼ cup basil, chiffonade

1 large red pepper, chopped

½ pint (8 oz.) strawberries, sliced

2 ounces cheddar cheese, shredded

For the dressing

3 tablespoon of olive oil

1 tablespoon lemon juice

A pinch of salt

Mix all the salad ingredients in a salad bowl. In a different container, add all the dressing ingredients and mix well. Dress the salad with the dressing just before serving.

Roasted Brussels sprouts with leeks, peppers and carrots

I missed Saint Patrick’s Day completely. I did not go to the Parade Downtown Cleveland, and I did not go out for a drink (or twenty) either. I don’t want to alarm you but I think I spent Saint Patrick’s SOBER!!! Damn it. What bothers me the most about missing out is that there are only a few times a year when the City comes to life, and public places are, well, public and filled with people. St. Patty’s was one of those, and I blew it. I don’t necessarily have a “thing” for being crowded either. Still, living in a city where people don’t go places just for the sake of going somewhere has made me develop a genuine need to see and be with other people. I think it’s so fun and so important to get to interact with people beyond those I know and like. Of course, just like with alcohol, I enjoy it with moderation, and only in these public settings. 

I didn’t bother with such things while living in San Juan or Madrid because there is people everywhere, and I’ve got my share of interactions constantly. In other words, there were always people everywhere. Even in my hometown there are always people in the public square; some eat ice cream, some play dominoes, and some just sit to enjoy the breeze. Either way, there was always chatter and laughter. Down there, friends and strangers often chat the night away. It’s not about the search to find a best buddy, or the desperate pursue of a new romance. Back home it’s just natural to be comfortable talking to others whether you know them or not.

Even though I missed Saint Patrick’s, I’ve got another shot at people-watching (and chatting) these days. The Cleveland International Film Festival is in full swing, giving Tower City and the nearby areas some new life. Sure, nobody really enjoys limning in for a movie. But when you do, you can witness the energy of a dormant city, coming back to life with the arrival of spring. In a sense, this festival marks the end of our collective hibernation, and for a few days, strangers talk to each other just for the hell of it, and even if denied, they like it. 

It doesn’t hurt that the scenery in the films is often gorgeous. So far, I’ve seen the beauty of the coastal towns in Mexico (The Empty Hours) and the amazing city views of Copenhagen (in the eponymously film called Copenhagen). Next, I’m about to be transported back home with my next movie, a Puerto Rican movie (Hopeless Hopeful) that will likely be the subject of my next post, accentuating the Puerto Rican-ness of the dish.

In the meantime, all this life in both the movies and in real life reminded me that even though it’s still like 20F outside and the tulips are still nowhere to be found, spring has started. I cooked something to further state that hibernation is over; it’s time to let the sunshine in. I roasted Brussels sprouts with leeks, peppers and cherry tomatoes. I served them with “Puerto Rican-fried chicken” and like I said, I’ll post the chicken recipe on its own later this week. In the meantime, I’ll share the recipe for these sprouts. I really liked their caramelization/blackening of the Brussels sprouts because it intensified their flavor, and gave them notes that reminded us of cauliflower. I am aware that a black sprout looks like a burnt sprout. But do yourself a favor and think of roasted peppers: They are burnt, and they are awesome. Still, I’m sure they may not be for everyone, so if you are interested in making them, feel free to play with the roasting time and temperature. It’s your kitchen, after all. 

On the road shortcut

Nutritional info per serving (4 servings)
131 calories,  23 g carbs, 2 g fat, 6 g protein

Recipe
2 slices bacon, chopped

2 leeks, chopped

1 red pepper, chopped

1 carrot, diced

1 pint cherry tomatoes

½ teaspoon salt

¼ teaspoon black pepper

12 ounces Brussels sprouts

1 teaspoon apple vinegar

1 tablespoon bourbon

Preheat the oven at 450F. 

Meanwhile, use a heavy, oven-safe cast iron pan to cook the bacon for 3 minutes, or until it has released the fat. Sautee leeks, pepper and carrots for about 10 minutes. Add the tomatoes and make sure they are coated in the juices; cook them for about 2-3 minutes. Season with salt and pepper. Add the sprouts and stir to coat with the juices. Add vinegar and bourbon and stir well. Transfer to the oven and roast uncovered at 450F for 40 minutes.