The Fruit of Labor

This is not what it looks like.



Last night I watched the season premiere of Dexter, Season 4. For those of you who do not follow, 'Dexter' (played by Michael C. Hall) is a blood spatter expert for the Miami Metro Police Department by day and a serial killer by night. He essentially figures out who committed murders though his blood spatter analysis and gets to them before the police even get a shot. He only kills people who kill innocent people...a serial killer with a code.

According to my knowledge of blood spatter analysts (which is almost completely based on television and movies), so much can be determined based on a single drop of blood.



It can help an investigator determine the height of the assailant, the direction in which he or she fled, the type of weapon...almost a story of the events leading to a murder. The blood speaks for the victim who no longer can.

In honor of my love for the show and my appetite for pomegranates, I extracted seeds from 5 of them while I watched. Unlike most fruit, the seeds of the pomegranate (also called "arils") are the part you eat. If you have ever tried to get the seeds out of a pomegranate, you understand why the juice is so expensive at the grocery store. It takes a long time and is a tedious task. However, once you manage to extract all the seeds, the payoff is not only bursting with flavor, it is loaded with all sorts of good-for-you things. This article tells of all sorts of benefits such as:

*rich in antioxidants
*keeps blood from clotting
*keeps bad cholesterol from oxidizing

Long-term consumption can result in:
*more oxygen reaching the heart
*combating erectile dysfunction
*preventing prostate cancer and tumor growth
*lower risk of breast cancer
*reduction in inflammation of joints (relieving effects of arthritis)



To extract seeds from a pomegranate:

Cut the fruit into quarters. The juice will spatter so be careful, and do not wear white.





Hold one quarter around the edges, and push firmly on the middle (from the outside in) to expose the seeds embedded in the white membrane.



Gently scrape out the seeds, being careful not to burst them.



Collect them in a bowl, and keep a wet cloth close by to wipe your hands.



Be sure to clean up after yourself really well because the juice is so messy it will make your kitchen resemble a crime scene.



I like to eat the seeds from a bowl with a spoon. There is a hard little pit in each aril. Some prefer to spit the center of the seeds out, but they are perfectly fine to eat (also it is much easier to just eat the whole thing).

A recipe for you...a pomegranate balsamic vinaigrette:

Darkly Dreaming Dexter's Dressing:

1/4 C pure pomegranate juice
1/4 C Extra Virgin Olive Oil
1/4 C Balsamic vinaigrette
1/4 tsp black pepper
1 tsp Dijon mustard
1 tsp brown sugar
1 tbsp finely crushed pistachios

Mix it all up by shaking in a tightly sealed jar or whisking in a medium-sized bowl, and pour over a salad.

When Life Hands You Lemons

A couple weeks ago when Zach's family was in town, they stayed at an adorable vacation rental with a lemon tree in the backyard. When they left to go back to Florida, we were left with a few bright yellow lemons. While of course lemonade is tasty, it is not really my favorite. So when life handed me lemons, I was forced to come up with another idea.

I eat salad almost everyday, sometimes twice. I try to eat a healthy salad (because we all know just because something is a salad does not mean it is healthy) as a meal in itself for either lunch or dinner, or at least I add one to a meal to replace potential bad-for-me side dishes. This habit is likely a result of the way my dad would make a salad to accompany any meal in our house growing up. Even if we were eating pizza or any other type of take out food, we would always have a salad to go with it. Until recently, I never thought twice about the fact that my dad would make his own homemade dressing every time. His salads always had a very distinct flavor that i will forever associate with the comfort of being at my parents' home in Florida. I would describe it as a lemon / garlic Greek style dressing. I am pretty sure there was never a recipe. I imagine my dad was just out of dressing one day and decided he thought these ingredients would go well together. Either way, those lemons reminded me of my dad's good ole' salad dressing so I gave him a ring for the benefit of us all.

Pop's Instead of Lemonade Dressing:

1/2 C high quality olive oil
1/2 C lemon juice
2 tsp finely minced garlic
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 C plain yogurt or labne (This is optional. My dad never added this, but it makes for a creamier, but still healthy, alternative)

Mix all ingredients with a wire whisk until blended thoroughly.



Mix all ingredients with a wire whisk until blended throughly.
Suggested salad toppings for this dressing include any or all of the following: tomatoes, green olives, fresh white onion, feta cheese, fresh bell peppers, and pine nuts.

Not So Secret Ingredients

I used to work at a restaurant. I started out as a hostess and eventually became a server after working there for a year or so. This restaurant was an upscale steakhouse, one of the nicer ones in my college town. Everything on the menu was and I imagine still is delicious. When you start working at a restaurant, there is usually some sort of menu test you must pass before you are able to start. The menu test for this particular place was incredibly involved but very straight forward: memorize the menu. I remember being handed a packet of papers with just the names of every item on the menu. It was up to me to fill out a complete and thorough description of each dish along with the restaurant's abbreviation to put on the ticket to give to the kitchen. For example:

MEDITERRANEAN SALAD:
A Mediterranean blend of kalamata olives, French beans, grape tomatoes, cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens and spinach tossed with herb-vinaigrette (abbreviation: MED)

We had to know everything about the food and drinks, from the big entrees to the appetizers to the desserts all the way down to the ingredients in the salad dressings. We had to know that the Caesar Salad dressing was eggless and that the cows the steaks came from had been corn-fed. And this was just to become a hostess.

It was a huge hassle to have to memorize all these things at the time. However, I cannot say that I am disappointed I was made to do it. The first reason for that is it made my job a whole lot easier. I didn't have to refer to a menu every time I took a to-go order over the phone, and it made the transition to becoming a server very smooth. The second and much more important reason I am glad I had to know all these things was it inspired my next recipe.

The only thing I remember about the Balsamic Vinaigrette dressing was the abbreviation, "BV" and the fact that one of the ingredients was either dijon mustard or honey mustard...I cannot even remember exactly which one. When my sister-in-law showed how she makes her own balsamic vinaigrette dressing by shaking balsamic vinegar, olive oil, and a packet of splenda together in a bottle, it got me experimenting. I started trying to make my very own creamier version of this dressing. I went through a bunch of random-seeming ingredients to make this work until I remembered the secret ingredient in the best Balsamic dressing I have ever had: mustard. Since I happened to have some dijon mustard on hand ,magic was made that night. I still felt something was missing so I continued experimenting until I found my own even more secret ingredient: lebne (also spelled "Labne", "Labneh" or sometimes called "kefir cheese"). It is a type of Middle Eastern yogurt cheese that comes in a tub and has a consistency slightly thicker than sour cream. My dad used to buy this yogurt from a small Lebanese grocery store when I was younger, and we would eat it by dipping pita bread in it. It is really flavorful and a nice alternative to sour cream or cream cheese. It goes well on toast, in sandwiches, and with veggies (instead of ranch dressing) so it is worth having a tub hanging out in your refridgerator.

All of these ingredients made their way into this recipe from different places:

Tossed Salad Balsamic (for your tossed salad):

1/4 C Balsamic Vinegar
1/4 C Extra Virgin Olive Oil
1 small packet of Splenda (or any artificial sweetener)
1 tbsp dijon mustard (you can try honey mustard for a sweeter BV dressing)
1 tbsp Lebne*

*You can find lebne in any middle eastern grocery stores. Otherwise you can substitute plain yogurt (found in the dairy section of any grocery store).

Put all ingredients in a large bowl and whisk thoroughly until blended just before serving over salad. It may be even easier to put all the ingredients in a bottle, secure the lid and shake 'em up.



This dressing will go with any type of salad (like the one pictured above). I like my Balsamic dressing a little thicker than a vinaigrette and slightly sweet, but you should definitely play around with the ingredients and add more or less of things based on preference.