My last post, Crunchy Butternut Squash from Yotan Ottolenghi, was a hit. So… I’m back in his cookbook because I love the way he combines simple ingredients to create dishes that are memorable and delicious. For this seasonal stunner start with store-bought puff pastry, add a layer of sour cream, then top with sweet potatoes and goat cheese crumbles. After these come out of the oven brush them with a gremolata of olive oil, garlic and parsley. The result …..a gorgeous savory tart. Ideal for a Fall appetizer or a light lunch paired with greens.
Sweet Potato Galettes
Makes 6 galettes
3 sweet potatoes (I only needed 2)
9 oz puff pastry
1 egg, lightly beaten
6 1/2 tablespoons sour cream
3 1/2 tablespoons aged goat cheese
2 tablespoons pumpkin seeds
1 medium-hot chile, finely chopped, (I sprinkled crushed red pepper)
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons chopped flat-leaf parsley
Coarse sea salt and freshly ground black pepper
Preheat the oven to 400 degrees. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center. Leave until cool enough to handle, then peel and cut into slices 1/8 inch thick.
While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch thick on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper.
Place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge for at least half an hour.
Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Cook until the pastry is golden brown arounf the edges and underneath.
While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of the oven, brush them with this mixture. Serve warm or at room temperature.
You can keep the pastry in one sheet, layer the potatoes, bake and slice (like a flatbread)
Choose potatoes that are similar in diameter.
The sour cream is a little slippery to spread on the egg wash, so I dabbed it on.
Tis the season for delicious sides bursting with Fall flavors! This vibrant recipe highlights sweet butternut squash drizzled with olive oil and tossed with bread crumbs, herbs, garlic and earthy Parmesan cheese. The quick, easy recipe is the genius of London’s Ottolenghi….he never disappoints with his perfect combinations of ingredients.
Crusted Butternut Squash
1 butternut squash (about 2 lbs.) (Original recipe called for pumpkin)
2 tsp. olive oil
1/2 tsp. fresh ground nutmeg
1/3 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
1 minced garlic clove
1 tbsp. finely chopped parsley
1/4 cup fresh thyme leaves
A handful of pine nuts
Salt and Pepper
Preheat oven to 400 degrees. Peel the squash with a vegetable peeler. Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
Line a baking sheet with parchment paper, place the squash on sheet and drizzle with olive oil and the nutmeg. Toss to coat. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer (for a crunchy crust) on the baking tray (you may need to use 2 trays).
In a food processor pulse together the breadcrumbs (make sure the crumbs don’t get too fine), Parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.
Apples on apples on apples…..this is a tasty way to take advantage of Fall’s greatest fruit. It’s an eggy creation that is a cross between a pancake and a crepe. This easy, delicious dish with its crisp golden brown edges and popover texture offers a weekend breakfast better than your local waffle house.
Apple Dutch Baby
Apple Cider Syrup
1tablespoonlight brown sugar
3large eggs, room temperature
¾cupwhole milk, room temperature
1teaspoonground cinnamon, divided
4tablespoonsunsalted butter, divided
1large Pink Lady apple, peeled, sliced ¼” thick (I used honey crisp)
1tablespoonlight brown sugar
Powdered sugar for dusting
Apple Cider Syrup
*This syrup had a great flavor but did not thicken up as I would have liked. Maple syrup would work well also.
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
Preheat oven to 425 degrees. Whisk eggs, milk, flour, vanilla, salt, and 1/2 tsp. cinnamon in a medium bowl until smooth.
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes. This is the aha moment! Share this first look out of the oven…the pancake quickly deflats.
Serve with a dusting of powdered sugar and drizzle with apple cider syrup.
This healthy autumn dish highlights apples, fennel and sweet potatoes roasted until perfectly caramelized. Pan frying the pork chops creates a base for a sweet and savory sauce…..the result, a colorful and flavorful meal that will have you cheering the season.
Cider Dijon Pork Chops with Roasted Vegetables an Apples
4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup apple cider or apple juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, cut into 2 pieces
Vegetables and Apples
1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, cut into 1-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 400 degrees. Place a large rimmed baking sheet in the oven and heat until very hot.
To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the
vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 30-35 minutes, or until the potatoes are nicely browned
Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
The store-bought rotisserie chicken seems to be a weekly staple for most families. I love the convenience of the ready-made bird however, they just don’t come close to the flavor of roasting your own.
Many roasters are cooked at a high heat, slathered with butter and come out of the oven quickly. This recipe takes only 10 minutes to prepare and 3 hours in the oven. A simple herb rub of fennel, hot pepper flakes, marjoram, thyme, salt and olive oil is all it takes. The bird is then stuffed with a head of garlic and lemon. Surround it with potatoes (I used sweet and Yukon).
What’s better than your home filled with the aroma of those earthy smells? Perfect for a cool and lazy Sunday afternoon. This was such an amazing roasted chicken I made 3! One for us and one for each of the kids.
Herbed Rotisserie Chicken
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large
Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.
We still have corn at the farmer’s market!! What a year. What a salad. Smokey charred scallions, roasted corn, crispy pancetta, earthy mushrooms, nutty Gruyere, refreshing greens and a bright dressing all combine for the perfect autumnal salad. Thanks Maureen for the inspiration!!
Corn And Pancetta Salad
6 large ears of corn
4 ounces pancetta, cut into 1/4 inch dice
1/2 cup olive oil
12 ounces cremini mushrooms, halved or quartered
Salt and pepper
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 teaspoon honey
1 teaspoon apple cider vinegar
4 ounces frisee. white and green parts only (4 cups) ( Randy doesn’t like frisee, so we added in mixed greens)
2 tablespoons snipped chives
Shaved Gruyere cheese, for serving
In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs.
Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Cut into 2-inch lengths.
In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Pour off all but 1 tablespoon of fat from the skillet.
Heat 2 tablespoons of the oil in the skillet. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes.
In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil. Season the dressing with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat; season with salt and pepper. Top the salad with shaved Gruyère and serve.
Every Wednesday, Food 52 prints a recipe they claim “Genius”. Columnist Kristen Miglore explains:
”There are good recipes, and great ones — and then there are genius recipes. Genius recipes surprise us and make us rethink cooking tropes. They’re handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we’ve folded them into our repertoires, they make us feel pretty genius”
You all probably have your go-to tomato sauce. Although never complex, mine changes with what’s on hand. But this “Genius” recipe calls for 3 ingredients. THREE. Tomatoes (fresh or canned), 1 onion and 5 tablespoons of butter. Butter? 5 tablespoons? I KNOW…..don’t substitute. (Really, those 500 calories divided between 4-6 people just don’t add up to THAT much!) These three simple ingredients create a thick, rich, full flavored sauce. (To be honest, for Randy and myself, I will use about 1/2 cup or more of my very best olive oil instead of butter)
This recipe comes from Marcella Hazan, who has been credited with making simple, good Italian food since 1973. Hazan recommends scoring, blanching and skinning the tomatoes in preparation for cooking. Steppy for sure!!! So when I came across this creative and quick technique for skinning a tomato, I thought…now that is GENIUS!!!
Tomato Sauce with Onion and Butter
Serves 6 (sauce for 1 pound of pasta)
2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir. Taste and correct for salt.
Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese. If desired, garnish with fresh basil.
Making Fresh Tomatoes Ready for SauceOr review the video above!!Fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse piecesThe freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.Adapted from: Food and Wine
Not everyone gets excited about zucchini. But when “goat girl” showed up with a bag of these end-of-summer veggies along with tons o’ tomatoes, my search for a great dish began. This original Julia Childs recipe is quick and easy and is featured on many fantastic food blogs. You will find most ingredients in your pantry and the end result will surprise you!
Zucchini, Rice and Cheese Gratin
2 1/2 pounds zucchini
2 1/2 teaspoons kosher salt
1/2 cup plain, uncooked white rice
1 medium onion, minced (about 1 cup)
5 tablespoons olive oil, divided
2 large cloves garlic, minced
2 tablespoons flour
Milk or chicken broth, as needed
2/3 cup grated Parmesan cheese, divided
Salt and pepper
Wash zucchini and trim ends. Halve lengthwise, and if seeds are (very) large, scoop them out. Coarsely grate (so quick and easy in a processor, with the grating attachment) and place in a colander set over a bowl. Toss with kosher salt. Let drain for approximately 20 minutes.
Save drained liquid. If it’s very salty, rinse and drain it again (not saving liquid this time). Squeeze all of the zucchini in handfuls, gently, collecting any juices in the bowl of drained liquid. Blot dry on paper towels.
At this point the recipe calls for cooking the rice (al dente, 5 minutes). Skip this step…..the rice cooks in the liquid with zucchini while baking in the oven!
In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in the grated and dried zucchini and garlic; season with salt and pepper. Toss and turn for 5 to 6 minutes until the zucchini is almost tender. Sprinkle in the flour, stir over moderate heat for 2 minutes, and remove from heat.
Measure the drained liquid from the zucchini. If you have less than 2 1/2 cups, add milk to bring the level up to it. (I used low sodium chicken broth…but only need 1/2 cup)
Stir the liquid into zucchini mixture, return pan to stove over medium-high heat and bring to a simmer, stirring. Remove from heat again, stir in the rice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed.
Sprinkle with reserved cheese and remaining olive oil.
Heat oven to 425 degrees. Bake until bubbling and browned on top, about 25 to 30 minutes. (Cover with foil the last 5 minutes if it browns to quickly.) The rice should absorb all the liquid. Serve immediately.
Adapted from: Julia Childs (Mastering the Art Of French Cooking)/ Smitten Kitchen/Food 52/ Sprouted Kitchen
With corn still the star of the season, I tried a few corn cake recipes this week and the winner is……………this one (with a a big nod to WSJ)!! It’s healthy, savory, spicy and has a great texture that holds up well to toppings. A great appetizer or the perfect side to grilled chicken, flank steak or really anything you’re planning for this unofficial last weekend of summer.
Corn Fritters with Cilantro Lime Sauce
Serves 4 (makes about 16)
½ cup quick-cooking polenta or grits, or fine-ground cornmeal
2 cups corn kernels, cut from 2-3 ears of corn (I used 3)
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
½ teaspoon cumin
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup plain non fat Greek yogurt
1 tablespoons olive oil, plus extra for frying
¼ cup chopped cilantro (or more or less to taste)
1/2 cup greek yogurt
Juice from 1/2 lime (about 1/2 tablespoon)
I added a avocado to the sauce…..yum
**Batter can be made ahead and chilled.
In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1 tablespoons olive oil, 3 eggs. Mix well with fork. Let rest 5 minutes.
Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden.
Mix Greek yogurt, lime juice, and cilantro together with a fork. Top fritter with a teaspoon of sauce.
From: Alexandria’s kitchen (adapted from The Wall Street Journal)
Working with my local farmstand for this one. Corn and tomatoes are in abundance and here’s a way to make fast use of these summer jewels. Really, there is no recipe needed for this flatbread…or at least I didn’t use one. Ingredients and amounts are flexible and you might use naan bread instead of rolling out pizza dough. Just enjoy these last few weeks of your summer garden.
1 pkg of pizza dough
Garlic Salt and Pepper
1 package of shredded mozzarella (enough to cover the dough)
1 (maybe 2) ears of corn, cooked and charred
2 farmstand tomatoes, sliced
Basil leaves, sliced thin
Preheat oven (or fire up the grill) to 425 degrees. Roll out pizza dough, drizzle olive oil and bake (or grill) til crispy. Sprinkle minced garlic, salt and pepper. Top with shredded mozzarella, sliced tomatoes, sliced corn, and shredded basil. Cook for 10-15 minutes until cheese is golden brown.
For our meatless Monday, I took a look at the weekend leftovers and turned these farmstand veggies into a simple salad brimming with bright flavors. The grilled corn steals the show in this protein packed entree. Grilling the corn turns this summer staple smokey. Add creamy avocado, grilled poblanos, sweet cherry tomatoes and earthy quinoa for a perfect summer entree. Top with fresh lime and cilantro dressing.
Grilled Corn And Black Bean Salad With Cilantro Lime Dressing
1 cup dry blacks beans (or 1 can of Black Beans, drained and rinsed)
2 corn cobs, grilled
1 tsp butter
2 poblano peppers, grilled
1 cup dry quinoa
2 cups of vegetable stock
1 avocado, chopped
1 cup cherry tomatoes, sliced in half
Greens ( I used spinach and baby kale)
1 cup cilantro, chopped
1 cup plain Greek yogurt or creme fraiche
1/2 cup olive oil
1 lime, squeezed
1 tsp honey
salt to taste
1 tsp Tabasco Green Pepper sauce or any hot sauce
queso fresco (optional)
salt and pepper
Soak the beans overnight in cold water, or in very warm water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. If you want to save time, use canned black beans. Rinse and set to the side. Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 – 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks cooked turn and cook the other side for 10 minutes.
A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating every few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag and seal. Once they have cooled, remove the skins, the center stem and the seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.
Rinse the quinoa a few times, thoroughly removing any of the bitter flavor. Place the quinoa and 2 cups of stock (or water) into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.
While the quinoa is cooking, prepare the dressing by pureeing the chopped cilantro into a food processor with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.
In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.
It’s prime season for summer squash and when the harvest shows up you need to get going!! Zucchini bread, zucchini ribbons, or crispy chips are just a few ways to enjoy these seasonal veggies. This healthy, savory snack is the perfect vehicle for all that yummy Parmesan cheese. Serve with marinara or enjoy these crunchy coins on their own. The recipe works well, but for my next batch I will grate the cheese a bit finer for better overall coverage.
Zucchini Parmesan Crisps
*Makes about 30 crisps
Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
1 to 2 egg whites
1/2 cup grated Parmesan cheese
1/2 cup plain, dry breadcrumbs, such as panko
A couple pinches sea salt
Freshly ground black pepper
Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil.
Slice zucchini into slightly-less-than 1/4-inch thick rounds.
In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in Parmesan mixture.
Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.
Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Keep an eye on these, as they can brown up quickly! Take them out when golden brown and let them cool.
Keep at room temperature until needed. Crisps are best on the first day.
* I used 1/2 of a large zucchini which made 24. I used all the cheese mixture and had some egg remaining.
Hold the Vodka! That’s all that’s missing in this tasty twist of a Bloody Mary. Sweet, farm fresh tomatoes combined with all those yummy components of the cocktail make a delicious side for your summer BBQ. I paired this salad with a grilled flank steak and roasted potatoes for a quick weeknight meal. I have seen versions of this side using additional ingredients you typically garnish a Bloody with…string green beans, pickled shrimp… be creative!
Bloody Mary Salad
2 pints small tomatoes, cut in half
1 clove of garlic, minced
pinch of salt
3/4 cup red wine vinegar, divided
1/2 small red onion, sliced into thin half moons
2 tsp sugar
2 ribs of celery, small dice (about 1/2 cup) and leaves from the inner heart, finely sliced for the top of salad
1 tbsp celery salt
a few dashes of Worcestershire or more to taste
1 tbsp horseradish to taste
ground black pepper to taste
3-4 sprigs of parsley, finely sliced
Combine the tomatoes, minced garlic, salt and 1/4 cup of the red wine vinegar in a bowl and set aside for 30 minutes.
Combine the remaining red wine vinegar and sugar in a small bowl, making sure the sugar is dissolved. Add the red onions, checking that they are submerged in the vinegar. Allow them to get soft.
Once tomatoes have sat long enough, drain liquid from the bowl into a small sauce pan. reduce liquid over medium heat until there’s about 2 tbsp left and set aside.
Remove onions from vinegar and rinse, saving some leftover pickling solution in case the salad seems to dry.
In a medium bowl, combine tomatoes, onions celery, celery salt, horseradish, Worcestershire, black pepper and tomato/red wine vinegar reduction. Arrange the salad onto a serving plate and garnish with finely sliced celery leaves and parsley. (I added additional Worcestershire, horseradish and a splash of tobasco)
Another idea for all those beans coming out of your garden and local farmers markets. A quick and tasty 10 minute side to pair with your summer mains. Charring the beans brings out a smokey, nutty flavor and it’s the only way I prepare these seasonal veggies. Add lime and cilantro for a fresh finish.
Charred Green Beans
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 cup packed fresh cilantro leaves, plus more for garnishing
1/4 teaspoon kosher salt
Freshly ground black pepper
1 lb fresh green beans, trimmed
Make vinaigrette. Combine the 2 tablespoons of olive oil, lime juice, cilantro, salt and pepper in a blender or a small food processor bowl. Pulse ingredients together until cilantro is finely chopped. Set aside.
In a medium bowl, toss the trimmed green beans lightly with olive oil (about 1 tablespoon) and season lightly with salt.
Heat a large grill pan over very high heat. The pan should be scalding hot. Place a third of the green beans directly on the hot pan, spread them out evenly. (Warning…this will smoke up your kitchen.) The second time I made these I used a grill pan on the grill. Grill beans for about 4-5 minutes, tossing every few minutes, until they are charred and soften just a bit. You still want some crunch. Repeat with remaining beans.
Cool beans for about 5 minutes and toss with vinaigrette. Garnish with fresh cilantro leaves and finishing salt. Dish can be served hot, room temp or right from the fridge.
When I served this side along with BBQ ribs, I called it cornbread and Randy quickly responded, “this is not cornbread.” Huh? I looked at the recipe again and he was right, it is corn pudding. While that made sense to him, I’m really “not a connoisseur of the cornbread” so I didn’t have a strong opinion one way or another. Randy on the other hand does….and it passed Randy Lynn’s southern cooking test. This dish is creamy with a nice texture from the corn kernels and the basil adds the delicious flavor of summer. The jalapenos add just the right amount of bite. I enjoyed the sweet and spicy peppers throughout the week. Try them on deviled eggs or burgers.
8 ounces cream cheese, softened
4 cups fresh or frozen corn
1 cup cornmeal
1/2 teaspoon salt and pepper
1- 1 1/2 cups milk
1/4 cup bourbon (optional, see below)
6 tablespoons unsalted butter, melted
1/4 cup honey
1 cup sharp cheddar cheese, grated
1/2 cup granulated sugar
4 tablespoons honey
1 cup apple cider vinegar
pinch of salt
6 jalapeños, sliced
Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. (I was a little disappointed that the bourbon was not noticeable, so I will omit next time, and have a glass on the side!). If your batter seems thick add milk to make it pourable, but no more than 1/2 cup. Stir in the cheddar cheese.
Pour the batter into the prepared pan and bake for 45 to 50 minutes or until lightly golden and no longer soft in the center. Allow to sit 10 minutes before serving. Serve warm with the candied Jalapeños.
Add the sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.
A refreshing summer pasta salad was the hit of the last shower I attended. It had colorful highlights of asparagus and yellow peppers, but the real star was that dressing……sweet and tangy. (I added an alternative dressing with less sugar, however the first dressing is my fave!) The finishing touches included shaved Parmesan, toasted pine nuts and sliced green onions. Perfect for your summer picnics. Thanks for the recipe Marlene!
1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
1 large yellow sweet pepper, cut into 1/2 inch pieces
2 tablespoons olive oil
1⁄2 cup finely shredded Parmesan cheese
1⁄2 cup sliced green onion
1⁄4 cup pine nuts, toasted
3 teaspoons lemon zest
6 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 cup sugar (you can add up to 1/2 cup)
1/2 teaspoon salt
2 cloves garlic, minced
**Adjust flavors to taste
**Dress slowly, just to cover. (You may have extra)
Alternate Dressing (less sugar)
1 1⁄2 teaspoons finely shredded lemon peel
1⁄3 cup lemon juice
3⁄4 cup olive oil
1 tablespoon Dijon style mustard
1 teaspoon sugar
1⁄4 teaspoon salt
1 garlic clove, minced
Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again. Mix with 2 Tablespoons olive oil. Refrigerate 2-24 hours.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well.
In a large bowl place tortellini & vegetables. Add dressing and toss to coat.
Just before serving stir in cheese, green onions and pine nuts.
Where has this baby been my whole life??? I had my first Dutch Baby a few weeks ago in wine country at a beautiful B&B where host Felisa introduced me to this tasty dish. This “pancake” pulls together quickly using a few basic ingredients that you can whisk in a bowl or mix in a blender. You then bake the mixture in a preheated oven-proof pan and within 20 minutes it will turn golden brown, puff up and then collapse creating a custard-like filling. The end result is impressive and delicious. A Traditional Dutch Baby is served with a squeeze of lemon juice and a dusting of confectioners sugar. Adding fresh berries is a nice accompaniment but with June being cherry season, I’ve decided to follow Smitten Kitchen’s lead and make a Dutch Baby with cherries and sliced toasted almonds.
Cherry and Almond Dutch Baby
3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
**1/2 cup sliced almonds, well-toasted
Heat oven to 425 degrees. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan (cast iron if you have one), melt the butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown.
Remove pancake from oven and quickly sprinkle with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve. Also great with REAL maple syrup.
Because this oven pancake does lose its puff after baked, it’s best to bake directly before serving. It won’t deflate entirely, but its appearance will be most dramatic just out of the oven.
** Spread almonds on a tray, bake them for 8 to 10 minutes at 350 degrees, tossing them around a few times for even color, take them out when they golden brown.
This salad…..amazing and amazingly simple, is a must for your busy summer schedule. Picnics, concerts, ballgames….and “Ijust don’t feel like cooking dinnertonight” dinners. A light and refreshing salad that has sweetness from the grapes, crunch from the celery, and a slight hint of anise from the tarragon. Cooking the chicken and adding a little pan juice will enhance the flavor. When you are really pressed for time, pick up a rotisserie chicken.
Tarragon Chicken Salad
4 split chicken breasts, bone-in, skin-on
Freshly ground black pepper
4-5 ribs celery, sliced into 1/4-inch slices
30-40 green seedless grapes, sliced in half
4-5 tablespoons chopped fresh tarragon
Juice of 1 lemon
1/3 cup good mayonnaise (Greek yogurt works for those who don’t use mayo)
Toasted slivered almonds to garnish
Preheat oven to 375 degrees. Place chicken breasts, skin side up, on a rimmed baking sheet. Rub chicken with a few tablespoons olive oil and season with generous amounts of salt and pepper. Roast for 35-40 minutes or until chicken is cooked through. Set aside until cool.
Remove skin and bones, and discard. Reserve a couple of tablespoons of pan drippings. Chop chicken into bite-sized pieces and place in medium bowl. Add reserved pan juices, celery, grapes, tarragon, lemon juice and mayo and stir to combine. Add salt and lots of freshly ground black pepper to taste.
Well, there is a first for everything ….and this was that!! Success. Cooking salmon on cedar planks creates a fragrant, smokey flavor that helps lock in the moisture AND prevents the fish from sticking to the grill. A glaze of maple syrup with ginger, garlic, soy and lemon juice adds a hint of sweetness and a nice kick. For best presentation keep the salmon on the plank when serving. I like the idea of individual planks. You can buy a set from Costco however, my sister, Lisa, who enjoys this salmon once a week, has planks cut at Home Depot and $aves! Oh, and the mustard mashers…to die for! It’s the perfect combination with the salmon.
Cedar Planked Salmon With Maple Glaze and Mustard Potatoes
Makes 6 servings
Untreated cedar planks, soaked in water for 1 to 2 hours
In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper until reduced by about half, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Put salmon, skin side down, on scallion greens and brush with half the glaze. Season salmon with salt and pepper.
Add the remaining 1 tablespoon of lemon juice to the remaining sauce and warm up and use as a finishing sauce. Keep warm.
Heat grill to (about 400 degrees). Place your plank with the seasoned salmon on the grill. Cook with the lid closed (to keep in all that flavorful smoke) until the fish is done to your liking. If your salmon fillet is an inch thick, this process should take about 20-25 minutes. Adjust for thickness of the fish.
Cut salmon into pieces. On each plank arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
6 tablespoons butter, room temperature (I used 3 T)
2/3 cup whole milk (I used skim)
3 tablespoons Grainy Dijon mustard
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk (adjust for desired consistency) and Dijon mustard. Season to taste with salt and pepper.
Do I let the best kept secret out of the bag? Well here it is….a stunning B&B sitting on top of the Denner vineyard in Paso Robles. The region was once known for Cabs and Zins, but in the past decade Rhone varietals have been taking over the area. Located right in the middle of Cali between San Francisco and Los Angeles, this wine country has become our favorite destination for a three day escape. With over 250 vineyards, we have 16 down and so many to go!! Our new home away home is the Comus House in the middle of the Denner Vineyard. Listing this home as a bed and breakfast takes the category to a new level. Ron Denner designed and built this house 15 years ago for himself and 3 years ago decided to open his home to guests. His long time employee Felisa and her husband Ron have the ideal job as the innkeepers. This dream team is the perfect couple to welcome guests and serve (cook) amazing multi-course breakfasts and evening appetizers. And of course they serve Denner wines. I wanted to highlight a few of Ron and Felisa’s dishes…. as this is NOT your mothers B&B!
Blueberry Galette with Lemon Curd
4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water
Combine flour, sugar, zest, and salt in a large bowl, whisk to combine. Add the cold butter cubes, and using your fingers, rub the butter into the flour mixture making pea sized chunks. Add the cold water, and very gently mix until a mixture is formed.
Place the mixture on a lightly floured counter. Bring together gently, fold over a few times to incorporate all of the butter and flour. Shape into a ball, place in a large bowl, cover, and place in fridge for 15 minutes. While the dough is resting, work on the filling.
1/2 cup sugar
2 tablespoons cornstarch
3 cups fresh blueberries
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
coarse sugar, for sprinkling
Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt. Roll out the dough.
Mound the blueberries into the middle of the dough, leaving an inch or two around the edges. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
Brush the pastry with egg and sprinkle with the course sugar. Bake until golden, about 20-25 minutes. If the dough is browning too quickly, cover loosely with foil. Cool for a few minutes and serve with lemon curd.
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
Felisa’s additional breakfast dishes included A Dutch baby served with cinnamon syrup (to be made and blogged in a future post). And a lovely first course of watermelon, tomato, buffalomozzarella stacks topped with balsamic glaze and mint.
Felisa’s Asparagus Blue Cheese Souffle’s
5 tablespoons flour
1 cup whole milk
4 ounces creamy blue cheese, cut in small pieces
2 tablespoons unsalted butter, softened and cubed, plus extra for buttering the souffle dishes
1/2 teaspoon salt, plus more for egg whites
1/2 teaspoon freshly ground black pepper
3 egg yolks
4 egg whites
1 1/2 pounds thin asparagus spears, with tough ends cut off and discarded
Arrange a rack in center of oven and preheat oven to 375 degrees.
Butter generously the insides of eight 1/2 -cup oven-proof souffle dishes, ramekins or custard cups. Cut circles of parchment paper to fit the bottoms, and place circles in the bottoms of the dishes. Butter the parchment papers.
Put flour in medium saucepan and very gradually whisk in the milk, a little at a time, until you have a smooth paste. When all the milk has been added, set the saucepan over medium heat and stir continuously for a minute or longer until the mixture is smooth and quite thick.
Remove the saucepan from heat and whisk in the cheese, butter, salt and pepper. Mix well. Whisk in egg yolks.
In a large bowl, using an electric mixer on medium speed, beat egg whites with a pinch of salt until frothy. Raise speed to high and beat until whites hold stiff peaks but are not dry. Fold egg whites into cheese mixture in three equal additions.
Divide mixture evenly among prepared souffle dishes and place them in a large baking pan. Carefully pour in enough boiling water to reach halfway up the sides of the souffle dishes.
Bake souffles at 375 degrees oven in water bath until puffed and golden, 15 to 20 minutes. Remove from oven and cool in the pan 5 minutes. Run a knife around inside edges of each souffle dish and then, carefully unmold (if desired) a souffle and place it, right side up, in a buttered baking dish. Repeat with remaining souffles. (Souffles can be prepared a day ahead. Cool, cover and refrigerate. Bring to room temperature before reheating.)
To reheat: Arrange rack at center position of oven and preheat oven to 375 degrees. Bake souffles, uncovered, until heated through, 8 to 10 minutes or longer. They will rise again slightly. While souffles are heating, cook asparagus in a large pot of boiling water to cover, until tender, 3 to 4 minutes for very thin asparagus spears; a minute or two longer for larger ones. Drain well, salt to taste, then cover with foil to keep warm until souffles are done.
Not only were the dishes delish, Ron had an impromptu arts and crafts session!!
After busy summer weekends, we like a fresh start on our Monday’s with healthy veggie packets. When you heat the vegetables in foil packets they release their natural juices and the heat also helps to caramelize them. This is hardly a recipe, really just a starting point for you to create a delicious dish of your own. Slice up your favorite veggies, top with goat cheese (or feta), a few garden herbs and drizzle with olive oil. Wrap up in foil, place on a hot grill and cook for 15-20 minutes. A perfect accompaniment to grilled faire. We serve the veggies on quinoa and for additional flavor we sometimes top with cooked, crumbled, mild Italian sausage.
Veggies in Foil Packets
Combination of vegetables. Red peppers. yellow peppers, orange peppers, onions, sliced portabellas, sliced garlic, drizzle of olive oil, crumbled goat cheese, rosemary and or thyme, salt and pepper.
On a large sheet of foil (sprayed with cooking oil) place all of the above and tightly close. On a medium grill heat for 15-20 minutes until desired doneness.
Be careful for steam when you open the packets. Serve on quinoa or brown rice.
A spicy twist on the classic dirty martini. I came across this jar of specialty pickled french beans and thought this could be a clever use of these summer veggies. The ingredients of the brine are apple cider vinegar, cane sugar, sweet onions, serrano peppers, red peppers, salt and spices all that make for a distinctive salty and spicy flavored tuni! Cheers!
2 1/2 ounces for Vodka
Dash of dry vermouth, optional
1/4 to 1/2 ounce of brine, to taste
Place ice and ingredients into a shaker and mix well. Pour into a martini glass and garnish with beans.
If you are a food prepper or have a fridge with lots of leftovers, this recipe pulls together quickly for a tasty weeknight dinner. Poblano chiles are rich and flavorful with a mild to medium heat. Mix the remaining ingredients to create a fiesta of flavor that can be adjusted to your liking. Serve with a simple side salad.
Poblano Peppers Stuffed with Chicken and Brown Rice
4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
large clove garlic, chopped
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
Generous pinch ground cinnamon
1 Tablespoon olive oil
2 cups shredded cooked chicken (or black beans)
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro
1 Tablespoon lime juice
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Garnish with cilantro, avocado (optional), sour cream (optional)
A refreshing, simple salad that has huge flavor and big nutrition! Cool and crisp from the celery, sweet from dates, sour from the lemon, salty from Parmesan, crunch from the almonds…pretty much says it all! We love this satisfying side paired with salmon and a crisp white wine.
Celery Salad With Dates, Almonds, and Parmesan
8celery stalks, thinly sliced on a diagonal, leaves separated (buy fresh celery hearts)
6dates, pitted, coarsely chopped
3tablespoonsfresh lemon juice
Kosher salt and freshly ground black pepper
¼cupextra-virgin olive oil
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently.
One of the most popular posts on ShreddedSprout is the Chipolte Apple Turkey Burger. Well, move over…..you have some serious competition!! This chicken burger with apples, cheddar cheese, red onion, bacon and Dijon has just won over my love of the “white burger.” Start with lean ground chicken breast and end with toppings you love. Serve with homemade Sweet potato chips!
Grilled Chicken Burgers
1.5 lbs ground chicken (have your butcher grind up fresh chicken breasts)
1 small granny smith apple, diced small
5 ounces sharp cheddar cheese, grated
2 strips bacon, partially cooked and chopped (optional)
1/2 red onion, diced small
Dollop of Dijon mustard
Salt and pepper
Toppings: Avocado, tomato
Mix the above together with your hands and form into 6 burgers. Grill over medium heat for 5-8 minutes per side, until cooked through (center of patties reach 165 degrees). Serve on whole wheat bun and any extras you like. We enjoyed an avocado, tomatoes and a bit of avocado garlic aoili.
If you’re a lamb lover you will appreciate these simple yet delicious meatballs. Thomas Keller’s Ad Hoc At Home Cookbook celebrates his genius and “dumbs down” his often complex recipes for the home cook. The recipe calls for preserved lemons, which are a not difficult to make, but they need to pickle for at least two weeks in the fridge before you can use them. They can be purchased at Trader Joe’s or substitute with the grated zest of one lemon. Adding lemon and mint are a perfect pairing with the lamb. Serve with a tasty Greek salad as a main course or with Tzatziki sauce for appetizers.
2 teaspoons olive oil
1 tablespoon onion, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons zucchini, finely diced
1 tablespoon cured lemons or preserved whole, finely chopped (or zest of 1 lemon)
1. Mince the onion and garlic. Heat the olive oil in a small saute pan over medium heat. When hot, add the garlic, onion, salt and pepper, and cook until everything is soft, about 4 – 5 minutes.
2. Finely dice the zucchini and add to the pan. Cook until the zucchini is tender, about 3 – 4 minutes.
3. Remove the pan from the heat. Add the pickled lemons (or lemon zest). Scrape everything into a bowl and allow to cool to room temperature.
4. Once cool, add the lamb, egg yolk, bread crumbs and mint to the zucchini mixture. Season to taste with salt and pepper, and mix well with your hands.
5. Preheat the oven to 450°. Using damp hands, shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Bake for 12 – 15 minutes, until the meatballs are slightly browned on the outside. Serve hot or at room temperature with hummus or Tzatziki (recipe below)as a garnish.
As shown, for an appetizer….mini pitas with Tzatziki sauce, a cucumber slice, a few diced tomatoes, some chopped mint and the meatball.
Adapted from Thomas Keller, Ad Hoc At Home
Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it’s so good, you really shouldn’t.)
3 cups Greek Yogurt (or regular plain yogurt)
Juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 T kosher salt for salting cucumbers
1 T finely chopped fresh mint
Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.In food processor with steel blade, add cucumbers, garlic, lemon juice, mint, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
The Watermelon radish is an edible globular root that has the most vivid color you will find in this category. As with many roots, watermelon radishes should feel heavy for their size, and their skin should feel firm. Avoid watermelon radishes that feel spongy when gently squeezed. The exterior is creamy white with a tinge of pale green at the shoulders. The interior is a deep, fuchsia and magenta color radiating out from the center to white and finishing with lime green. Its flesh is tender crisp with a mild, slightly sweet and peppery flavor. Watermelon radishes range in size from golf ball to soft ball. I added mild creamy burrata to compliment the seasonal root and finished with a light lemon and olive oil drizzle for a beautiful spring salad.
Watermelon Radish and Burrata Salad
2 Watermelon radishes, thinly sliced (best when sliced with a mandolin)
2 Tablespoonsolive oil
2 Teaspoonsfresh lemon juice
Kosher salt and freshly ground black pepper
Garnish: Chopped fresh chives, finely grated lemon zest and a green of your choice.
Wash radishes gently to remove any dirt. (do not peel)
Tear burrata into pieces and place on a platter. Toss thinly sliced radishes with oil and lemon juice; season with salt and pepper. Arrange radish mixture over cheese and drizzle with any remaining dressing. Top with chives and lemon zest.
Who’s bringing the deviled eggs? You just might want to volunteer! This clever twist on a traditional deviled egg combines ingredients that mirror jalapeno poppers. The creamy yolks are combined with a bit of cream cheese, jalapeno and green onions. The eggs are then topped with cheddar cheese crisps and a slice of pancetta making for a stunning presentation. This is an eggscellent way to brighten up any Easter buffet.
1/2 Jalapeno, diced (for more spice, leave some of the vein and a few seeds)
1 Tablespoon sliced green onions
Salt, to taste (careful, the cheese and pancetta also add salt)
Crisp up the pancetta in a non-stick pan over medium heat until edges curl and pancetta is crispy. Set aside. Wipe out the pan and heat over medium heat. Spray your pan with non stick spray and sprinkle shredded cheddar in tiny disks and cook until crispy and golden brown (they will continue to brown a bit while cooling, so don’t cook til dark). Remove from the heat and cool in the pan.
Cut the hard-boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, cream cheese, jalapeño, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and pancetta.
DO NOT read this recipe and go….ewww!! These big flavors and ingredients are magical together. Jerusalem, the highly touted cookbook created by Yotam Ottolenghi and Sami Tamimi, always seems to get it right. The recipe calls for Greek yogurt to create a cream based sauce. Toss in garlic, olive oil, feta, fresh basil, and pine nuts to make one of the best pasta dishes you will ever eat! This is utter perfection in a bowl. For a quick weeknight dinner, give this tasty, fresh and healthy pasta a try. Past favorite recipes from Jerusalem (and Plenty) are Marinated Mozzerella and Spinach Salad with Dates.
Pasta with Yogurt, Peas and Chile
2 ½ cups whole-milk Greek yogurt
2/3 cup olive oil, divided
2 medium cloves garlic, crushed or pressed
1 pound fresh or thawed frozen peas (I used 1/2 pound) If you LOVE peas use the whole pound.
1 pound shell pasta (They fill up with lots of goodies)
½ cup pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups basil leaves, coarsely torn
8 ounces feta cheese, coarsely crumbled (I used 6 ounces)
In the bowl of a food processor, combine the yogurt, 6 tablespoons of the olive oil, the garlic, and 2/3 cup of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl. (Makes lots of sauce….I only used enough to make it to my desired consistency….had about 1 cup left.)
Bring a large pot of water to a boil, add salt. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (I put a small strainer in the pasta as it was cooking, about 1 minute), then drain.
Drain the cooked pasta well into a colander. Add the pasta gradually to the yogurt sauce (in your serving bowl); adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.
Plan for leftovers as this is delicious the next day served cold. Think picnic.
Next time I make this I will lighten the recipe using low-fat yogurt and whole wheat pasta,
Adapted slightly from: Jeruselem, by Yotem Ottolenghi and Sami Tamimi
Spring has sprung. Time to close the chapter on cozy comfort food and turn the page to fresh green spring veggies. Fresh peas are a sure sign of Spring and the health benefits are impressive. Green peas contain adequate amounts of anti-oxidants, flavonoids, as well as vitamin A. They’re also rich in phyto-nutrients and minerals.
These tasty little pancakes will certainly turn sweet peas into a savory side for grilled lamb chops or a light lunch paired with a green salad. I like the idea of topping the pancakes with a piece of smoked salmon, a touch of creme fraiche and chives as a Spring appetizer.
I’ve been holding on to this recipe for a couple of years since being introduced to these savory delicacies at a cooking class with Kathy Harrison. Thanks for the inspiration, Kathy!
Sweet Pea Pancakes
2 cups fresh or frozen shelled peas (I used a good quality frozen peas and they were perfect))
1½ tablespoon butter, browned (or melted)
1 egg yolk
½ cup heavy cream
1/3 cup all-purpose white flour
Freshly ground pepper
Optional: 2 tablespoons finely chopped chives
Butter for the griddle
Topping ideas: Crème fraiche or sour cream mixed with chopped chives and maybe a little Meyer lemon zest, smoked salmon, and maybe some pickled capers.
In a small pan over medium heat, cook the butter until brown (but not burnt) and pour it into a small cup to cool. This method adds a rich, nutty flavor. (Or you can just use melted butter.)
If using fresh peas, blanch them in boiling water for a couple of minutes, drain and cool them. If using frozen peas, thaw them at room temperature for 20-30 minutes until they are soft but not mushy. Place the peas in the bowl of a food processor fitted with a steel blade. Pulse until combined. Add the egg, egg yolk and heavy cream. Blend.
Transfer to a mixing bowl. Whisk in flour and melted butter. Season with salt and pepper. If adding chives, stir in at this time.
Heat a griddle over high heat. Reduce the heat to medium, and add enough butter or oil to coat the bottom. Drop the batter by spoonfuls and cook for about four minutes, until golden brown at the edges, then flip and cook for another three minutes. Serve warm or at room temperature.
Do Ahead: The batter can be made 1 day ahead. Cover and refrigerate.
Makes approximately 20 pancakes depending on the size.