Playdate Special: Bare Necessities

I always enjoyed the simple pleasures of life and my cooking mirrors that. Sometimes, specially when confronted with how vulnerable life can be, things take a special perspective. Again, simplicity calls for its charms and tranquilizing effects. So, I've been all week thinking what made an aircraft disappear in the middle of nowhere in the Atlantic Ocean. Two hundred and almost thirty people traveling from Rio to Paris just vanished. And to counter-act that feeling of helplessness I just didn't think of what was going to be served in our lunch on that fresh Spring morning. Also some anxiety was ingrained on my thoughts as I was waiting news from a friend who was waiting for a medical result.

None of those thoughts should play a role in the outcome of that menu, but they actually did. I knew I had some treasures to be used in the fridge and felt the urge of using my best Santoku knife to cut as much as I all that was looking good and colorful but also to diminish the strange vybe of my spirit. First I chopped a collection of nice veggies that compose what we call the Churrasco Vinaigrette. As thin and fine as I could. In the background Diogo was whining as much as a two and a half year old could, yearning for my attention and physical exclusivity. Other kids were playing in the bedroom climbing and having fun at the darn bunk bed. At least the cats were not meowing.

The results of my instinctive menu was appreciated by mostly all kids - who were also greeted with a double Cheese macaroni as a prize for trying the beef and the potatoes. At the end of the meal I was satisfied, as D and Y. I was also happy that my friends results from the lab came free of any fears. I had a clue for all my lingering dilemmas of the week. And that was that the things we can actually choose during this life should always be the ones that makes us happy - from food to friends. Because there are also the ones we can't choose.

Double Roast Tri-Tip

2 to 3 pounds of TriTip roast
2 tablespoons Coarse Salt
Freshly Ground Black Pepper
2 teaspoons TJ's Powdered California Garlic

Heat the oven to 420 F. Rub 1 tbsp of salt in each side of the beef.
When hot, turn on the broiler and sear each side of the Tri-Tip for 12
minutes. Return the oven control for baking position and return the
meat for it after sprinkling some pepper in each side. Roast the beef
for about 40 minutes for medium to rare results.

Brazilian Style Vinaigrette

2 Roma tomatoes
1 purple onion
1 red bell pepper
2 handful of parsley
2 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

Cut all veggies and herbs in very tiny squares, mix and add the liquid ingredients. Let it sit for at least one hour in the fridge before serving as a garnish for any roasted or grilled meat.

Second Helping: Easy Going Potato Salad

Potato semi-mayo salad

This is a very good dish to bring to a picnick, potluck and to accompany meat and bbq's.Its simplicity might be disappointing, but the result is always wonderful.

6 medium Idaho Potatoes cooked with the skin
2 hard boiled eggs smashed with a fork
3 tablespoons Olive Oil
Pinch of Dill
Salt to taste

While potatoes are still hot, add the olive oil and eggs. Add salt, pepper and dill and refrigerate.

Playdate Special: Our Adorable Orange Tree

Almost a year ago I was writing my first assignment for the Stanford University course on Food Writing on a three course meal with lemons that were hanging on the tree in front of the ranch we used to rent. And I remembered how bitter-sweet were those days, leaving Mountain View behind but also leaving rentals in the past.

So, now, in front of me I have oranges. Juicy, sweet, generous Sevilla oranges that abound in the backyard of my new family's home. For the first course I think about a salad dressing with oranges and curry. For the second a re-visited Paprika Chicken Breast and for the end a fruit soup composed by orange juice, peaches in conserve, coconut flakes and a dash of Greek Yogurt. The orange tones of the original source were all there as also the sweet and tangy notes in a more or less predominant note. The result of the meal were satisfied kids - all happy with the paprika notes- and happy adults. I wish I will be able to cook this meal for a long time and long life to the Sevilla orange tree!

Orange Paprika Chicken

2 tablespoons extra virgin olive oil
1 cup Greek-style yogurt
1 cup fresh orange juice
salt to taste
2 pounds skinless, boneless, and filleted chicken breasts and thighs
1/2 yellow bell peppers, finely chopped
1/2 yellow onion, finely cut
2 celery stalks, finely chopped
2 tablespoons paprika

In a bowl mix olive oil, Greek yogurt, paprika, orange juice, and salt. Immerse chicken pieces and marinate in the refrigerator for at least 2 hours.
Heat a skillet and stir-fry peppers, onion, and celery. When they start to get brown, remove chicken from the creamy marinade, reserving the marinade. Brown the chicken in the pan, then remove it to an ovenproof dish, top with reserved marinade, and bake at 350 F for 35 to 40 minutes.
Serve with white jasmine rice and garnish with a half-slice of orange.

Orange Curry Dressing

1/2 cup fresh orange juice
1 teaspoon mild curry powder
1 teaspoon hot curry powder
1 teaspoon kosher salt
2 tablespoons yogurt

Mix all ingredients and serve dressing in a small bowl. Use to season frisée or wild arugula leaves.

Tropical Cold Sweet Soup

4 cups freshly squeezed orange juice
1 large can of yellow peach halves in light syrup
dried coconut flakes
1/2 cup Greek yogurt

In a blender, mix orange juice with drained peaches. Serve very cold in ice cream cups and sprinkle with coconut and a dash of yogurt on the top.