Grilled Halloumi and Summer Squash Stacks

Verdant zucchinis, lanky crooknecks, squat little patty pans - with summer in full swing farmers markets are brimming with beautiful summer squash of all shapes and sizes.

My recent visit to Brooklyn's Borough Hall Greenmarket in New York sees me bagging home a firm and flawless yellow squash that is slightly weighty for its size. A trip to the deli in the U.A.E. also has me acquiring a coveted product I've always had a hanker for - a block of fresh Halloumi cheese. I figure it's time I act on that lust.

Both ingredients a rarity back home in Hong Kong, the summer squash and the Halloumi offer up a contrasting world of flavor and textures. The former delicate in flavor, creamy and tender in the flesh; the latter - an unripened brined cheese made of a mixture of sheep's, goat's, and sometimes cow's milk - is salty and dense, almost rubbery to the teeth, making it the perfect choice for grilling and frying.

Both ingredients are first-timers in my kitchen. Both are awesome on their own, requiring no more than minimal tempering to showcase their individual qualities. Less is definitely more when I decide to wed them together in this visually stunning, yet astoundingly simple dish that makes for an outstanding starter when entertaining.

I use my almighty Panini Grill that, with its simultaneous action on top and bottom, not only cooks everything to perfection within sheer minutes but also imprints those sexy grill marks. For some icing on the cake, I top the creation with tasty homemade Arugula Pesto. The recipe can be found here. 

To prepare...

Slice summer squash at a bias about 1/2 inch thick. Toss in olive oil and season with black pepper and thyme (I used fresh thyme from my garden). Omit salt bearing in mind that the Halloumi is already salted.

Slice Halloumi into 1/2 inch-thick slices.

 

When grill is hot, arrange the squash and Halloumi on the grill and press for 2 minutes or until lightly charred. If using a griddle pan or a sauteeing pan, flip the squash and Halloumi and grill/cook evenly on both sides.

Stack the Halloumi and summer squash and serve with a dollop of Arugula Pesto (optional). Garnish with fresh thyme. Enjoy!

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Arugula Pesto (Pesto di Rucola)

"Hi..." A mousy-haired woman clutching a clipboard gingerly approaches from a distance as I browse cutting boards at the historic St. Lawrence Market, downtown Toronto. I have always dreamed of owning a fancy wooden board, but the mere thought of Hong Kong's humidity invariably extinguishes this dream almost as fast as it comes.

The young woman's expression shows faint signs of desperation mixed with glimmers of hope, as if she understood what is going through my mind.

"Would you happen to be a home cook?"

Curious, taken by surprise, I pause for a split second, my eyes squinting and discreetly scanning the woman. A sales rep marketing some cookware membership? A surveryor perhaps? 

"Umm... well, I sure love to cook." I respond as cheerily as I can muster while maintaining distance. The poor woman appears to have been trying her luck for hours without much success.

"Oh!! That's awesome!" Her eyes lighting up, she exclaims as she throws her arms up in glee, inhales, and continues, "well, if you're not already aware, Jamie Oliver is launching a television reality series this fall called Pressure Cooker, it's going to be based in Toronto! And I'm actually searching for..."

Wait. Jamie Oliver?! A reality show? This is probably the next best thing ever since a model agency scout stopped me on the streets of L.A. - only to hand my buddy Pablo a business card many years back. Pablo is tall, chiseled, handsome. Still is.  

The historical St. Lawrence Market, Toronto

I am leaving Toronto the day after. I must interrupt this woman before hope overbuilds to avert the anticlimactic crash.

"Damn... but I don't live in Toronto!"

As expected, the woman's excitement deflates almost instantaneously, hope draining out of her like the thought of humidity in Hong Kong does to me.

"Well... go on," I urge, "I want to hear about this series!"

Set to debut in fall 2014, Pressure Cooker will see celebrity chefs paired with home cooks who must use limited ingredients to cook tasty meals against the clock, bringing the contestants' skills and creativity to test as they would at home cooking up healthy meals with only what they have on hand.

Come to think of it, that's what I do a lot of times. I use what is available in my pantry while sparing a trip to the groceries as much as possible, and put together meals that are both healthy and fun.

The sheer thought of featuring in reality TV shoulder to shoulder with Jamie Oliver makes me giddy, even though I know without a doubt that I stand zero chance in making past auditions had I been eligible. I will be that Asian dude who cracks under pressure and drops everything in a panic (over-the-top reality drama - I reckon that's not necessarily a bad thing for the producers?).

          

Snapping back to reality... I stare inside my fridge, and there sits a half bag of rocket leaves waiting impatiently. Pesto di rucola comes to mind. I have been missing homemade pesto terribly, since my basil plant has been rather dreary lately. Arugula pesto offers up a slightly more pungent than sweet taste but is equal in versatility, dressing up anything from pasta to chicken wraps to prawns.

The good news is that almost all nuts work spectacularly for pesto - especially almonds, cashews, and walnuts - so worry not about pine nuts, which are considerably costly.



To prepare...

2 cups of packed arugula leaves

1/2 cup of cashew nuts, toasted

1 garlic clove, minced

1/2 cup extra virgin olive oil 
1/2 cup Pecorino cheese, or Parmesan
A squeeze of fresh lemon juice 
Salt and pepper

Combine the arugula, nuts, garlic, cheese, and olive oil in the blender and pulse until smooth. Add more olive oil if mixture clogs.

Test flavor and adjust ingredients accordingly. Add salt and pepper to taste, and fresh squeezed lemon juice to brighten up the pesto.  
Get creative enjoying the pesto!

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Kale and Quinoa Salad with Almond Butter Vinaigrette and Purple Sweet Potato

Dressed in a mouthwatering vinaigrette made with creamy almond butter, this colorful, crunchy Kale and Quinoa Salad will have you full for hours and feeling oh so good!!

It hasn't been long since I began striving for a diet rich in whole foods, whole grains, proteins and fiber. When dining out and crappy food at work gets too morbid, I develop fervid cravings for a day or two of "vegging out" - not so much being a couch potato, but going happily meatless, high fiber, and low carb where possible.

So when my gorgeous, one-and-only vegan cousin Kathleen suggested a modern vegetarian restaurant as a venue for reunion on my recent, much overdue visit to Toronto, I was all up for it. Needless to say, I was eager to detox after a strenuous 15-hour flight. 

A cousinly reunion at Fresh, Toronto, Jun 2014

Five years since my last seeing my cousins, our party has merrily multiplied with Kathleen and Matt both marrying this year, and Jon and William both in relationships. Some time amidst our chatter catching up and acquainting with their new partners, our platters and bowls arrived, throwing all of us off with their colours, portions, and aroma as I raised my camera in a frenzy (of course). 

As I chomped into my bowlful of greens, I thought to myself in between moans, "hey, I can totally do this at home." Much like their vivid colours, kale greens are intense in flavour with a mild bitterness and are best complimented by strongly flavoured ingredients like roasted nuts and nutty or sesame-based dressings. So here, a wholesome recipe inspired by my cousin's favorite dish at Fresh, Toronto - perfect for those days when veggie cravings hit.

Dressing:
3 Tbsp almond butter 
1 Tbsp Balsamic vinegar
1 Tbsp rice wine vinegar 
1/2 Tbsp honey, or maple syrup
1/2 Tbsp soy sauce
1/2 tspn kecap manis (not pictured; optional)
1 tspn minced garlic
2-3 Tbsp warm water 

Salad: 
Kale, shredded
Quinoa, cooked according to package instructions (I used organic red quinoa)
Cucumber, shredded
Goji berries, aka. wolfberries
Almonds, toasted and chopped

Sweet potato, grilled or boiled (optional) 

To prepare...

Make the dressing first to allow flavors to mingle. Whisk together all dressing ingredients, adding water until desired consistency is reached.

Mix together all salad ingredients and toss with dressing. Serve sweet potato alongside.

Note: Fresh and raw kale from your farmers market or groceries works excellently for this salad. If you find your kale too tough or acrid to the bite as in my case using packaged and pre-shredded kale indicated for cooking, simply boil some water, turn the heat off, then immerse the leaves for no more than 20 seconds. The leaves will turn brilliantly green while preserving their nutrients. Drain, reserving the boiled water, and run the leaves under the tap to cool. Use a salad spinner to remove excess moisture if desired. The spines will take longer to soften, simply leave in the hot water and add to salad when ready to serve. Enjoy!

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