As a child the only seasoning I knew came from a bottle or package. As I got older I learned that garlic was actually not a type of salt and that there were fresh herbs from the ground and not made by McCormick. As I grew in my culinary experiences I found fresh basil, thyme, parsley, cilantro, lavender and sage. To me nothing is more exotic that tarragon. The smell reminds me of a beautiful country road. The flavor so unique and wonderful. Tarragon pairs wonderfully with citrus, mustard, horseradish and cream. Look for tarragon next time you are at an open-air market or in the produce section. If you have never cooked with it before you are in for an amazing spring treat!
Baby Greens with Tarragon Vinaigrette
2 teaspoons Dijon-style mustard
1 shallot, minced
4 teaspoons white-wine vinegar
4 tablespoons minced fresh tarragon leaves
1/2-cup extra-virgin olive oil
I bag mixed baby greens
In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.
Lobster and Tarragon Salad
2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
4 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
1/2-teaspoon salt
1/4-cup olive oil
2 cups cherry tomatoes, halved
4 cups mixed greens
3 scallions. Thinly sliced
Pre- heat oven to 350. Pierce potatoes with a fork and roast until tender about 40 minutes. After 10 minutes add the corn and roast for 30 minutes.
Cut meat into 1-inch pieces. Cut potatoes in half, and cut corn from cobs.
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, mixed greens, and scallion in a large bowl and season with salt and pepper.
Lemon Tarragon Snap Peas
2 pounds Snap Peas
2 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
4 tablespoons finely chopped fresh tarragon leaves
In a large kettle of boiling salted water blanch snap peas in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer snap peas as blanched to a large bowl filled with ice and cold water. Drain well. In a large bowl whisk together lemon oil and tarragon. Add snap peas and toss well.
Serve snap peas garnished with tarragon sprigs
Shrimp Linguini in a Mustard Tarragon Cream Sauce
2 pounds large shrimp, peeled and deveined
4 tablespoons butter
2 tablespoons flour
2 cups heavy cream
1/4 cup white wine vinegar
1/2 cup Dijon mustard
4-tablespoon tarragon
Salt and pepper to taste
1-pound linguini
In a saucepan melt butter over medium heat. Whisk in the flour. Add the cream all at once. Cook and whisk until thick and bubbly. Reduce heat and cook for one minute longer. Add vinegar, mustard and tarragon. Cook for one minute longer and then simmer to keep warm while cooking pasta and shrimp. In a large soup pot bring salted water to a boil and add linguini and cook 7 minutes.
Drain. Cook shrimp in boiling water about 2 minutes until opaque. Drain. Toss shrimp, pasta and sauce. Serve at once.
Lime Tarragon Chicken
4 boneless skinless chicken breast halves
1/4-cup olive oil
3 tablespoons fresh limejuice
4 teaspoons tarragon, finely chopped
Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, limejuice and tarragon in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.
Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.
Sunday, August 17, 2008
Sunday, August 10, 2008
BacktotheKitchen.net
Dear Friends,
I hope this letter finds you well! We are having a great summer, and I wanted to let you know about all the exciting things that are happening at Back to the Kitchen.
I am now working with a Business Manager, Elisabeth Dimopoulos, so don’t be surprised if you reach her instead of me when contacting us. I am doing my best to stay “In the Kitchen” so that I can concentrate on what I do best, so give a nice welcome to Elisabeth should you happen to talk to her.
One of the most exciting things that we have done is to launch our new website, BacktotheKitchen.net. It’s still a work in progress, but take a look at what we’re up to and be sure to visit my blog, which has a link on the website.
Be sure to check out the Weddings section of the website—we are delighted by the decision of the California Supreme Court on gay marriages, and we will gladly donate 10% of the profits from any wedding, gay or straight, to Equality California, which is fighting against Proposition 8. Please pass this information on to any friends who might be looking for a caterer for their nuptials—we can handle any wedding, from an intimate affair to an extravaganza for 500.
As we contemplate the end of summer, please keep in mind that I am now booking Holiday events—get in touch soon, since the best dates fill up fast. It’s hard to believe that we are already heading into “that time of year” again, but here it is!
Again, I hope you are having a great summer and I look forward talking to you soon.
Best regards,
Gwen
I hope this letter finds you well! We are having a great summer, and I wanted to let you know about all the exciting things that are happening at Back to the Kitchen.
I am now working with a Business Manager, Elisabeth Dimopoulos, so don’t be surprised if you reach her instead of me when contacting us. I am doing my best to stay “In the Kitchen” so that I can concentrate on what I do best, so give a nice welcome to Elisabeth should you happen to talk to her.
One of the most exciting things that we have done is to launch our new website, BacktotheKitchen.net. It’s still a work in progress, but take a look at what we’re up to and be sure to visit my blog, which has a link on the website.
Be sure to check out the Weddings section of the website—we are delighted by the decision of the California Supreme Court on gay marriages, and we will gladly donate 10% of the profits from any wedding, gay or straight, to Equality California, which is fighting against Proposition 8. Please pass this information on to any friends who might be looking for a caterer for their nuptials—we can handle any wedding, from an intimate affair to an extravaganza for 500.
As we contemplate the end of summer, please keep in mind that I am now booking Holiday events—get in touch soon, since the best dates fill up fast. It’s hard to believe that we are already heading into “that time of year” again, but here it is!
Again, I hope you are having a great summer and I look forward talking to you soon.
Best regards,
Gwen
Wednesday, August 6, 2008
Sangria
The joys of a nice summer afternoon are sipping sangria and eating little flavorful snacks. While upon occasion I like traditional sangria, I much prefer the light fruity crispness of white wine sangria. Throwing some shrimp on the grill and even grilling the shrimp and Chorizo Quesadilla can add fabulous flavor. You can toss together the sangria before your event, but the best Sangrias are chilled around 24 hours in the refrigerator allowing the flavors to really marinate into each other.
Traditional Sangria
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
6 Oranges cut into wedges
3 Lime cut into wedges
2 Tbsp sugar
2 Shots of gin
1 Cup of sliced strawberries or raspberries
1 Small can of diced pineapples (with juice)
4 Cups ginger ale
Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice.
White Wine Sangria
1 bottle dry white wine
1 cup frozen lemonade
4 cups ginger ale or 7 up
1 orange, sliced
1 lemon sliced
1 lime sliced
4 strawberries, sliced
1 peach, sliced
In a large pitcher mix together white wine and lemon aide. Add fruit slices and about 4 cups ice. Pour over the ginger ale or 7-up and mix well. Best is a pretty glass pitcher so you can see all of the fruit.
Shrimp with Prosciutto
24 large raw tiger shrimp, tails on
12 sheets prosciutto
Olive oil for drizzling
Lemon Juice
Slice the sheets of prosciutto lengthways, and wrap each shrimp in a half sheet. Thread onto a skewer. Drizzle with olive oil and a squeeze of lemon juice. Cook on a BBQ or griddle for about 3 minutes and then flip over and cook 3 minutes more until the shrimp are cooked through and still moist and firm to the touch.
Grilled shrimp in a ginger lime marinade
2 pounds shrimp, frozen raw peeled and devained
1-cup olive or vegetable oil
1/4-cup sesame oil
2 tablespoon minced garlic
2 inches ginger, peeled and thinly sliced
1/2-cup soy sauce
1/2-teaspoon red pepper
1 lime
In a large bowl combine oils, soy sauce, garlic, ginger, pepper and lime. Drop in the shrimp and stir gently to coat well with the marinade. Let stand at room temp for 1 hour. Prepare the grill. Reserving the marinade, arrange the shrimp in one layer in a large grilling basket; close the basket. (You can also skewer them on 8 to 10 inch skewers. Remember if using wood…soak.) Grill the shrimp 3 minutes 5 inches from heat then brush with marinade and grill for 2 more minutes. Turn and marinade and grill for 3 minutes until the shrimp are cooked through and still moist and firm to the touch. As I have said before with shrimp…don’t over cook. Serve over rice with grilled veggies brushed with the reserve marinade.
Spicy Grilled Shrimp
Juice and zest of 1 lime
2 jalapeno peppers, seeded and thinly sliced
2 stalks of lemon grass
2 inches ginger, peeled and minced
4 cloves garlic, minced
2-tablespoon warm honey
1/4-cup olive oil
1 bunch cilantro, chopped
1 pound jumbo shrimp, shelled and deveined
Combine the limejuice, zest, jalapeno, lemon grass, ginger, garlic, olive oil, honey and cilantro in a large bowl. Mix well. Add the shrimp, coating well and marinade in the refrigerator for four hours up to over night. Thread on skewers (if wooden skewers soak in water for 1 hour.) Grill over medium heat for 5 minutes on each side and brush with marinade while cooking.
Shrimp and Chorizo Quesadilla
10 large shrimp peeled, deveined, sliced in half
3 links chorizo, remove skin
4 12-inch flour tortillas
1 bag mixed Monterey Jack and cheddar cheese
Guacamole
Salsa
Sour cream
Olive oil
Chopped cilantro
In a sauté pan with olive oil, cook peppers, shrimp and chorizo. Drain and place ingredients on half of the tortilla shell then add cheese mixture. Fold the shell over in half and lightly brown until cheese melts in nonstick sauté pan or oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.
Traditional Sangria
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
6 Oranges cut into wedges
3 Lime cut into wedges
2 Tbsp sugar
2 Shots of gin
1 Cup of sliced strawberries or raspberries
1 Small can of diced pineapples (with juice)
4 Cups ginger ale
Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice.
White Wine Sangria
1 bottle dry white wine
1 cup frozen lemonade
4 cups ginger ale or 7 up
1 orange, sliced
1 lemon sliced
1 lime sliced
4 strawberries, sliced
1 peach, sliced
In a large pitcher mix together white wine and lemon aide. Add fruit slices and about 4 cups ice. Pour over the ginger ale or 7-up and mix well. Best is a pretty glass pitcher so you can see all of the fruit.
Shrimp with Prosciutto
24 large raw tiger shrimp, tails on
12 sheets prosciutto
Olive oil for drizzling
Lemon Juice
Slice the sheets of prosciutto lengthways, and wrap each shrimp in a half sheet. Thread onto a skewer. Drizzle with olive oil and a squeeze of lemon juice. Cook on a BBQ or griddle for about 3 minutes and then flip over and cook 3 minutes more until the shrimp are cooked through and still moist and firm to the touch.
Grilled shrimp in a ginger lime marinade
2 pounds shrimp, frozen raw peeled and devained
1-cup olive or vegetable oil
1/4-cup sesame oil
2 tablespoon minced garlic
2 inches ginger, peeled and thinly sliced
1/2-cup soy sauce
1/2-teaspoon red pepper
1 lime
In a large bowl combine oils, soy sauce, garlic, ginger, pepper and lime. Drop in the shrimp and stir gently to coat well with the marinade. Let stand at room temp for 1 hour. Prepare the grill. Reserving the marinade, arrange the shrimp in one layer in a large grilling basket; close the basket. (You can also skewer them on 8 to 10 inch skewers. Remember if using wood…soak.) Grill the shrimp 3 minutes 5 inches from heat then brush with marinade and grill for 2 more minutes. Turn and marinade and grill for 3 minutes until the shrimp are cooked through and still moist and firm to the touch. As I have said before with shrimp…don’t over cook. Serve over rice with grilled veggies brushed with the reserve marinade.
Spicy Grilled Shrimp
Juice and zest of 1 lime
2 jalapeno peppers, seeded and thinly sliced
2 stalks of lemon grass
2 inches ginger, peeled and minced
4 cloves garlic, minced
2-tablespoon warm honey
1/4-cup olive oil
1 bunch cilantro, chopped
1 pound jumbo shrimp, shelled and deveined
Combine the limejuice, zest, jalapeno, lemon grass, ginger, garlic, olive oil, honey and cilantro in a large bowl. Mix well. Add the shrimp, coating well and marinade in the refrigerator for four hours up to over night. Thread on skewers (if wooden skewers soak in water for 1 hour.) Grill over medium heat for 5 minutes on each side and brush with marinade while cooking.
Shrimp and Chorizo Quesadilla
10 large shrimp peeled, deveined, sliced in half
3 links chorizo, remove skin
4 12-inch flour tortillas
1 bag mixed Monterey Jack and cheddar cheese
Guacamole
Salsa
Sour cream
Olive oil
Chopped cilantro
In a sauté pan with olive oil, cook peppers, shrimp and chorizo. Drain and place ingredients on half of the tortilla shell then add cheese mixture. Fold the shell over in half and lightly brown until cheese melts in nonstick sauté pan or oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.
Tuesday, August 5, 2008
Summer Berries
Wandering around the market is a favorite past time of mine. You know when you are not in a super hurry or when you don’t have a list! I love to cruise through the produce section and check out what is fresh and new. Late summer is such an amazing time for berries! There are so many different varieties, colors and textures, and in such abundance! We all know that you can take berries and do so many simple things. Fresh from the carton, over ice cream mixed into yogurt and because I LOVE to bake so this is a great time for muffins tarts and pies. I have put together some simple and old standard berry recipes as well as a few with a twist. So the next time you are in the market take a moment and look at the fresh berries and see if the smallest and most flavorful of fruits can inspire you.
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It is great to have on hand and is great over pancakes, ice cream, pound cake, cheesecake or grilled salmon (Really….Try it!)
3 tablespoons butter
1/4 cup packed light brown sugar
2 tablespoons lemon or orange juice
3 cups mixed berries such as raspberries, blackberries, and blueberries
Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arougula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Mix Berry Tart With Almond Crust
This recipe makes 2 tarts. It may seem like a lot, but they go so very quickly.
Use what ever fresh berries that you would like. You can get as creative as you would like in your fruit placement.
Almond tart crust
1 1/2 sticks butter
2/3 cup powdered sugar
1 large egg
1/2 teaspoon vanillia
2 1/2 cup flour
1/4 cup almond meal
(in a food proscessor grind 1/2 cup sliced almonds with 1 tablespoon powder sugar)
pinch of salt
In the bowl of an elertic mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal. Stop when it isjudt mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well floured suface to desired size and place in well spsrayed tart pans. Prick the bottom and bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.
Filling
3/4 cup sugar
3 cups milk
4 1/2 tablespoon cornstarch
6 large eggs
1 stick butter
2 teaspoon vanillia
In a medium saucepan mix 1/2 cup sugar to the milk nad bring to a boil stirring constantly. In a medium bowl whisk together1/2 cup sugar and cornstarch a nd yolks. Once the milk is boiling por 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts.Pour into a bowl and cover with plastic untill it comes to room temprature.
1 pint rasberries
1 pint blueberries
1 pint blacberries
1 pint strawberries
(or any fruit and berry combo that you like)
1 cup red currant jelly
Spread 1/2 of the cream filling into each tart shell. And cover with berries. When ready to serve melt the jelly over meduim heat. Using a pastry brush carfully brush over fruit. Serve immediately.
Mixed Berrt Short cake
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 stick butter. cut into tiny peices
3/4 cup heavy cream
1quart fresh berries
1/4 cup sugar
splash orange juice
Fresh whipped cream
Spray a cookie sheet with bakers joy. Pre heat oven to 450. In a bowl whisk together flour, baking powder salt and sugar. Cut in the butter until the mixture resembles coarse meal. Lightly stir in cream until the dough is just blended. Drop 12 3 inch (or smaller if doing minis) rounds of batter from a spoon Bake for about 12 minutes until golden.Meanwhil, in a large bowl gently e mix berries, sugar and orange juice. When ready to serve whip the cream. Split biscuits in half lengthwise. Cover with berries and fresh cream. Serve immediately.
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It is great to have on hand and is great over pancakes, ice cream, pound cake, cheesecake or grilled salmon (Really….Try it!)
3 tablespoons butter
1/4 cup packed light brown sugar
2 tablespoons lemon or orange juice
3 cups mixed berries such as raspberries, blackberries, and blueberries
Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arougula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Mix Berry Tart With Almond Crust
This recipe makes 2 tarts. It may seem like a lot, but they go so very quickly.
Use what ever fresh berries that you would like. You can get as creative as you would like in your fruit placement.
Almond tart crust
1 1/2 sticks butter
2/3 cup powdered sugar
1 large egg
1/2 teaspoon vanillia
2 1/2 cup flour
1/4 cup almond meal
(in a food proscessor grind 1/2 cup sliced almonds with 1 tablespoon powder sugar)
pinch of salt
In the bowl of an elertic mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal. Stop when it isjudt mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well floured suface to desired size and place in well spsrayed tart pans. Prick the bottom and bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.
Filling
3/4 cup sugar
3 cups milk
4 1/2 tablespoon cornstarch
6 large eggs
1 stick butter
2 teaspoon vanillia
In a medium saucepan mix 1/2 cup sugar to the milk nad bring to a boil stirring constantly. In a medium bowl whisk together1/2 cup sugar and cornstarch a nd yolks. Once the milk is boiling por 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts.Pour into a bowl and cover with plastic untill it comes to room temprature.
1 pint rasberries
1 pint blueberries
1 pint blacberries
1 pint strawberries
(or any fruit and berry combo that you like)
1 cup red currant jelly
Spread 1/2 of the cream filling into each tart shell. And cover with berries. When ready to serve melt the jelly over meduim heat. Using a pastry brush carfully brush over fruit. Serve immediately.
Mixed Berrt Short cake
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 stick butter. cut into tiny peices
3/4 cup heavy cream
1quart fresh berries
1/4 cup sugar
splash orange juice
Fresh whipped cream
Spray a cookie sheet with bakers joy. Pre heat oven to 450. In a bowl whisk together flour, baking powder salt and sugar. Cut in the butter until the mixture resembles coarse meal. Lightly stir in cream until the dough is just blended. Drop 12 3 inch (or smaller if doing minis) rounds of batter from a spoon Bake for about 12 minutes until golden.Meanwhil, in a large bowl gently e mix berries, sugar and orange juice. When ready to serve whip the cream. Split biscuits in half lengthwise. Cover with berries and fresh cream. Serve immediately.
Thursday, July 31, 2008
Get your five a day
It seems like this summer we are getting scared out of eating our fruits and veggies. First tomatoes, now they are wondering about cilantro. Even with a salmonella outbreak threat it seems that the demand for fresh produce is steady and sure. According to Vincent Garcia of J&B Ramos Farms “ I believe the problem has passed. At this time of year, people are buying California-grown, and we have had no problems.” The FDA is also checking jalapeños and Serrano’s but again I think if we shop locally and wash our produce well under cold running water we will be o.k. You should refrigerate cut, peeled or cooked tomatoes within a couple of hours or discard them. Don’t buy bruised or damaged tomatoes. Throw out ones that look spoiled. I love to shop at the open-air market and toss together lots of different veggies for a quick summertime meal. Here are some of my favorites Play with the great delights you find and feel free to change them around to make them your own.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 Mangos, cubed
1/2-cup fresh cilantro leaves
White pepper
2 pounds cooked lobster tail meat, chopped
Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Orzo Salad With Heirloom Tomatoes And Feta
8 ounces orzo
2 tablespoons white wine vinegar
½ cup fresh lemon juice
1 teaspoon lemon zest
1/2-cup olive oil
1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
1 bunch green onions, sliced
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
2 Tablespoons chopped fresh Italian parsley
1 cup feta cheese, crumbled
Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Mix Summer Greens and Maple Syrup Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoons balsamic vinegar
1 cup Olive Oil
Whisk all ingredients together and set aside.
6 cups summer greens
Toss all lettuces together. Lightly toss with dressing.
20 grapes, halved
6 ozs Gorgonzola
Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Crunchy Green Salad with Creamy Guacamole Dressing
2 Heads Romaine Lettuce, chopped
1 bunch watercress, leaves picked
1-cup pipitoes
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitoes. Toss with the dressing and serve.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arugula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 Mangos, cubed
1/2-cup fresh cilantro leaves
White pepper
2 pounds cooked lobster tail meat, chopped
Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Orzo Salad With Heirloom Tomatoes And Feta
8 ounces orzo
2 tablespoons white wine vinegar
½ cup fresh lemon juice
1 teaspoon lemon zest
1/2-cup olive oil
1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
1 bunch green onions, sliced
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
2 Tablespoons chopped fresh Italian parsley
1 cup feta cheese, crumbled
Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Mix Summer Greens and Maple Syrup Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoons balsamic vinegar
1 cup Olive Oil
Whisk all ingredients together and set aside.
6 cups summer greens
Toss all lettuces together. Lightly toss with dressing.
20 grapes, halved
6 ozs Gorgonzola
Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Crunchy Green Salad with Creamy Guacamole Dressing
2 Heads Romaine Lettuce, chopped
1 bunch watercress, leaves picked
1-cup pipitoes
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitoes. Toss with the dressing and serve.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arugula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Wednesday, July 30, 2008
Summer Herbs
When I moved from my house with a big garden into a town home the thing I missed the most was walking outside and clipping the fresh herbs that I needed for a meal. I have two sunny baloneys in my new place a perfect spot to grow container herbs. All you need is a big container, seeds or starter packs, potting soil, water and about 4-6 hours direct sunlight. I have a few 13-inch clay pots that are about 10 inches deep perfect for root growth. I have one pot with annuals like basil, lemon basil, cinnamon basil, cilantro, parsley, chives, dill and nasturtiums. The thyme, rosemary, lemongrass and sage are in another pot and I have one pot with about six varieties of mint, as it will take over a container. When I entertain I can bring them in the house and the fragrance is glorious and the flowers stunning. Tossing freshly clipped herbs into anything makes the flavors pop and makes everything taste alive and better.
Summer Herb Focaccia
1 package active dry yeast
1/4-tablespoon sugar
1 cup lukewarm water
3 1/2 cups flour
1/2-teaspoon salt
4 Tablespoons olive oil
Minced fresh rosemary, sage and basil
½ cup Parmesan Cheese
In small bowl, dissolve yeast and sugar in water. Set aside for 5 minutes. Mound flour on work surface. Make a well in center and pour yeast mixture, salt and 1-tablespoon oil into it. With your fingers, gradually incorporate flour into liquid until dough forms. If mixture is too dry to hold together, sprinkle a little additional water over dough and mix well. Knead dough until smooth, about 5 minutes. Place dough in oiled large bowl, turning to coat. Cover with kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Spray cookie sheet with Bakers Joy. Punch dough down. Place dough in center of prepared pan and spread out evenly to cover pan, using your fingers to "dimple" surface. Brush remaining 3 tablespoons oil over dough. Sprinkle with herbs and cheese. Let rise in a warm place, uncovered, 30 minutes.
Preheat oven to 400°F. Bake until top is a light golden brown, about 15 minutes. Cut into slices to serve.
Bruschetta
6 seeded ripe plum tomatoes, diced
1 red onion, diced
5 cloves garlic, coarsely chopped
1/4 cup chopped fresh basil
1/2-cup olive oil
¼ cup balsamic vinegar
Gently combine all ingredients in a mixing bowl. Season with kosher salt and fresh ground pepper. Let stand at room temp for 1 hour before serving. Serve with a baguette sliced thinly on the diagonal, rub with garlic, brush with olive oil and bake or grill.
Poached Salmon & Cucumber Dill Sauce
1-cup sour cream
1 tablespoon Dijon Mustard
3 cloves garlic. Finley chopped
1/4 cup cucumber, peeled, seeded and finely chopped
1 bunch dill, finely chopped
Mix together in a small bowl and refrigerate.
Poaching fish:
4 cups water
2 cups white wine
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 tablespoon pickling spices
Two fresh sprigs dill
1 stick butter
Pinch freshly ground pepper
4 salmon steaks or fillets
In a large soup pot bring water to a boil. Add all of the ingredients, but the salmon. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce
Mint Soba noodles
12 oz dried soba noodles
1/3-cup rice vinegar
1-tablespoon canola oil
3 tablespoons soy sauce
1 1/4 teaspoons sugar
1-teaspoon red pepper flakes
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions
Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, and then drain well. While noodles are cooking, stir together vinegar, oil, soy sauce, sugar red pepper, and salt until sugar is dissolved. Toss noodles with dressing, mint, and scallions. Serve at once.
Watermelon and Mango with Limes and Mint
1 (4-lb) watermelon cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2-cup mint leaves
Toss together all ingredients and chill, covered, stirring occasionally, 2 hours
Summer Herb Focaccia
1 package active dry yeast
1/4-tablespoon sugar
1 cup lukewarm water
3 1/2 cups flour
1/2-teaspoon salt
4 Tablespoons olive oil
Minced fresh rosemary, sage and basil
½ cup Parmesan Cheese
In small bowl, dissolve yeast and sugar in water. Set aside for 5 minutes. Mound flour on work surface. Make a well in center and pour yeast mixture, salt and 1-tablespoon oil into it. With your fingers, gradually incorporate flour into liquid until dough forms. If mixture is too dry to hold together, sprinkle a little additional water over dough and mix well. Knead dough until smooth, about 5 minutes. Place dough in oiled large bowl, turning to coat. Cover with kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Spray cookie sheet with Bakers Joy. Punch dough down. Place dough in center of prepared pan and spread out evenly to cover pan, using your fingers to "dimple" surface. Brush remaining 3 tablespoons oil over dough. Sprinkle with herbs and cheese. Let rise in a warm place, uncovered, 30 minutes.
Preheat oven to 400°F. Bake until top is a light golden brown, about 15 minutes. Cut into slices to serve.
Bruschetta
6 seeded ripe plum tomatoes, diced
1 red onion, diced
5 cloves garlic, coarsely chopped
1/4 cup chopped fresh basil
1/2-cup olive oil
¼ cup balsamic vinegar
Gently combine all ingredients in a mixing bowl. Season with kosher salt and fresh ground pepper. Let stand at room temp for 1 hour before serving. Serve with a baguette sliced thinly on the diagonal, rub with garlic, brush with olive oil and bake or grill.
Poached Salmon & Cucumber Dill Sauce
1-cup sour cream
1 tablespoon Dijon Mustard
3 cloves garlic. Finley chopped
1/4 cup cucumber, peeled, seeded and finely chopped
1 bunch dill, finely chopped
Mix together in a small bowl and refrigerate.
Poaching fish:
4 cups water
2 cups white wine
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 tablespoon pickling spices
Two fresh sprigs dill
1 stick butter
Pinch freshly ground pepper
4 salmon steaks or fillets
In a large soup pot bring water to a boil. Add all of the ingredients, but the salmon. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce
Mint Soba noodles
12 oz dried soba noodles
1/3-cup rice vinegar
1-tablespoon canola oil
3 tablespoons soy sauce
1 1/4 teaspoons sugar
1-teaspoon red pepper flakes
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions
Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, and then drain well. While noodles are cooking, stir together vinegar, oil, soy sauce, sugar red pepper, and salt until sugar is dissolved. Toss noodles with dressing, mint, and scallions. Serve at once.
Watermelon and Mango with Limes and Mint
1 (4-lb) watermelon cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2-cup mint leaves
Toss together all ingredients and chill, covered, stirring occasionally, 2 hours
Monday, July 28, 2008
Not So Lazy Summers
Whoever thought up the lazy days of summer obviously did not have kids to schlep to camp, constant events and super busy work schedule. The one great thing is that you can grill with a tremendous amount of ease. I love the cedar plank and I love quick grilling that requires minimal preparation and some that can be done the night before so you can roll in and fire up the grill. I always throw some extra vegetables and a few extra pieces of meat for a grab and go on the way to the next activity. Hopefully with these recopies you will be able to lounge and enjoy a little more summer.
Caribbean Chicken with Avocado Relish
5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in adobo sauce
1-cup cilantro leaves
Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.
Avocado Relish
1large Tomato, diced
2 Avocados, peeled, pitted and diced
1 Red onion, diced
2 Clove garlic, minced
3 Scallions, thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste
Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.
Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
Salt and pepper to taste
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Mango Salsa
1 medium sized pineapple, diced
2 mangos, diced
Juice of 2-3 limes
Juice of 1 lemon
Salt to taste
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 to 2 small jalapeños, very thinly sliced
1/2 cup coarsely cut cilantro
Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Asian Grilled Pork Tenderloin
4 pound pork tenderloin
2/3-cup soy sauce
1/2 cup honey
1/2 cup limejuice
2tablespoons olive oil
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
1/2 teaspoon ground black pepper
½ teaspoon red pepper flakes
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.
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Caribbean Chicken with Avocado Relish
5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in adobo sauce
1-cup cilantro leaves
Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.
Avocado Relish
1large Tomato, diced
2 Avocados, peeled, pitted and diced
1 Red onion, diced
2 Clove garlic, minced
3 Scallions, thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste
Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.
Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
Salt and pepper to taste
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Mango Salsa
1 medium sized pineapple, diced
2 mangos, diced
Juice of 2-3 limes
Juice of 1 lemon
Salt to taste
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 to 2 small jalapeños, very thinly sliced
1/2 cup coarsely cut cilantro
Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Asian Grilled Pork Tenderloin
4 pound pork tenderloin
2/3-cup soy sauce
1/2 cup honey
1/2 cup limejuice
2tablespoons olive oil
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
1/2 teaspoon ground black pepper
½ teaspoon red pepper flakes
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.
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