Sunday, August 31, 2008
Bacon and Tomato Hash
Bacon and Tomato Hash
(Adapted from Nigella Lawson)
2 slices center cut bacon, chopped
1 small Roma tomato, chopped
Handful flat leaf parsley, chopped
2 teaspoons garlic-infused oil (I used grape seed oil)
2 teaspoons Worcestershire sauce (I forgot this and it was fine)
Small handful fresh flat-leaf parsley, chopped
Freshly ground black pepper
Bread for serving (optional)
Srircha or chili garlic sauce for serving (optional)
Heat the oil in a medium skillet. When the oil is hot, add bacon and cook until crispy. Remove bacon with a slotted spoon and drain on a towel.
Add the tomatoes to the bacon fat and oil (stand back!) and cook until warmed through. Add the Worcestershire and toss to combine. Add the bacon back to the skillet and mix with the tomato before transferring to a plate. Serve with hot sauce and bread if desired.
Saturday, August 30, 2008
Grilled Shrimp with Nam Prik
Grilled Shrimp with Nam Prik
(Adapted from Mark Bittman)
Makes 2 servings
10 large shrimp, peeled and deveined with the tails on
2 teaspoons sugar
2 teaspoons honey
1 very small red chili, minced
Juice from 1ime
1 tablespoon nam pla (Thai fish sauce)
Salt
Preheat a grill to medium-high heat. Lightly season shrimp with salt and set aside.
In a small bowl, combine sugar, chili, lime juice and nam pla. Taste and adjust seasonings if necessary.
Grill shrimp for about 2 minutes on each side. Serve alongside nam prik.
Friday, August 29, 2008
Ricotta Fritters
Ricotta Fritters
(Adapted from Epicurious)
2 cups vegetable oil for frying
6 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup part-skim ricotta cheese
1 egg, lightly beaten
1 tablespoon sugar
1 teaspoon vanilla
Pinch of salt
Confectioners sugar for dusting
In a large, deep skillet heat the oil to 370 degrees.
In a small bowl, whisk together the flour, baking powder, lemon zest, and salt. In a separate bowl whisk together the ricotta, egg, sugar, and vanilla, then whisk into the flour mixture.
Working in two batches, lightly drop spoonfuls of batter into the oil, turning occasionally until golden brown. Remove from the pan with a slotted spoon and transfer to paper towels to drain the excess oil. Dust generously with confectioners sugar.
Thursday, August 28, 2008
Barefoot Bloggers: Butterflied Chicken
Butterflied Chicken
(Adapted from Ina Garten)
1 organic, free-range roasting chicken
1/4 cup organic, extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons rosemary, chopped
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 lemons, thinly sliced
Chop the chicken into 8 to 10 serving pieces and place in a shallow container. In a medium bowl mix the olive oil, lemon juice, rosemary, garlic cloves, salt, and pepper until well combined. Pour the marinade over the chicken and turn the chicken to make sure it is well coated. Marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
If marinating overnight, remove from the refrigerator and let sit at room temperature for 30 minutes.
Preheat a grill to medium high heat. Add chicken and cook for 8 to 10 minutes per side until cooked through.
Add the lemon slices to the grill and cook for 1 to 2 minutes per side.
Wednesday, August 27, 2008
Figs with Ricotta and Pistachios
Fresh Figs with Ricotta and Pistachios
4 fresh figs
1/4 cup part-skim ricotta
1 teaspoon fresh lemon juice
1/4 teaspoon lemon zest, plus extra for garnish
1 tablespoon honey
1 tablespoon raw unsalted pistachios, coarsely chopped
In a small bowl, whisk together ricotta, lemon juice, lemon zest, and honey. Slice each fig into quarters about three quarters of the way down. Fill with the ricotta mixture. Top each fig with some of the pistachios and sprinkle with lemon zest for garnish.
Tuesday, August 26, 2008
Oven Baked Garlic Fries
Oven Baked Garlic Fries
(Adapted from Ellie Krieger)
1 big baking potato
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt
small handful flat-leaf parsley, chopped
Preheat the oven to 450 degrees.
Heat the oil and garlic in a saucepan over low heat for about 5 minutes. Strain the oil through a mesh sieve and set both the garlic and oil aside.
Cut the potatoes into 1/4 inch sticks. In a large bowl, toss the potatoes with the salt and 1 tablespoon of the garlic oil. Bake for 20-25 minutes until golden and crispy.
Remove the fries from the tray with a metal spatula and sprinkle with more salt if desired. Top fries with parsley and reserved garlic and serve immediately.
Monday, August 25, 2008
Stuffed Turkey Burgers
Stuffed Turkey Burger
(Adapted from Ellie Krieger)
1/2 lb lean, ground turkey
4 sundried tomatoes, drained and sliced
2 tablespoons shredded, part skim mozzarella, divided
1/2 tsp salt
Freshly ground black pepper
In a medium bowl mix together turkey, salt and pepper until well combined. Divided the meat into four equal rounds. Form each round into equal sized patties. Sprinkle two patties with sundried tomatoes and 1 tablespoon of cheese. Top with the other patties and work the edges to seal.
Grill each burger for 5 minutes on each side until cooked through.
Sunday, August 24, 2008
Chicken, Almond and Parsley Salad
Chicken, Almond, and Parsley Salad
(Adapted from Forever Summer by Nigella Lawson)
1 cold cooked chicken breast, torn into chunks
1 or 2 handfuls flat-leaf parsley, just the leaves
1 1/2 teaspoons organic, extra-virgin olive oil
Juice from half a lemon
Small handful toasted slivered almonds
Kosher salt and freshly ground pepper
In a small bowl whisk together olive oil, lemon juice, salt and pepper. In a medium bowl or plate, toss together the chicken and parsley. Drizzle with the dressing and top with the slivered almonds.
Saturday, August 23, 2008
Grilled Barbecue Chicken Pizza
Barbecue Chicken Pizza
Store-bought pizza dough
Grilled chicken, chopped
Red onion, thinly sliced
Shredded mozzarella
Bottled barbecue sauce
Olive oil or garlic oil for brushing
Cilantro, roughly chopped for garnish (optional)
On a lightly floured board roll out dough to desired thin-ness. Brush one side of the dough with olive oil and place the oiled side of the dough onto a hot grill. Grill for one minute and flip.
Spoon barbecue sauce on top of the pizza and spread the cheese over the sauce. Top with onions, chicken, and more cheese. Close the cover of the grill and cook for 4-5 minutes until the cheese is melted and the toppings are warmed through. Remove the pizza from the grill and garnish with cilantro if desired.
Thursday, August 21, 2008
Barefoot Bloggers Bonus Recipe: Grilled California Pizzas
Grilled California Pizzas
(From Ina Garten)
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the toppings (select 8):
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
For prep:
1/2 cup good olive oil
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
Light your grill and wait until it's hot.
Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
Wednesday, August 20, 2008
Chicken Stock
Chicken Stock
Bones from one organic, cooked chicken (with a little bit of meat still on them)
1 or 2 carrots, chopped into large chunks
3 stalks celery, chopped into large chunks (leave the leafy parts on)
1 onion, quartered
1 head of garlic, halved
1 handful of parsley
2 shallots, halved
2 or 3 bay leaves
small handful whole peppercorns
1 tsp salt
Place all of the ingredients in a large stock pot. Add enough water just to cover everything.
Bring the mixture to a boil and once it starts to bowl, reduce to a simmer. Let simmer uncovered for four hours. Skim any scum that comes to the top. After four hours, drain and place in a container in the refrigerator to cool overnight.
This will keep in the fridge for a couple of days or you may freeze for several months.
Tuesday, August 19, 2008
Honey, Pistachio and Chocolate Chip Biscotti
I entered this into Cookthink's Root Source Challenge - Honey and I won!
Honey, Pistachio and Chocolate Chip Biscotti
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
3 tablespoons honey
1 cup raw, unsalted pistachios
1/4 cup semi-sweet chocolate chips
1 egg
1/2 teaspoon vanilla extract
2 or 3 tablespoons water
Preheat the oven to 350 degrees
In a medium bowl mix the flour, baking powder, salt, pistachios and chocolate chips. In a separate small bowl whisk together the egg, sugar, honey, and vanilla extract.
Combine the wet ingredients with the dry ingredients until they come together. Add water by the tablespoon-full if necessary.
Form the dough into an oval on a baking sheet lined with parchment paper. Bake for 30 minutes.
Slice the dough into 1/2 inch slices and bake again at 325 degrees for 10 minutes on each side. Store in an airtight container.
Monday, August 18, 2008
Bacon, Leek, and Gruyere Empanadas
Bacon Leek and Gruyere Empanadas
For the filling:
1 12 ounce package center cut bacon, chopped
2 cups thinly sliced leeks
8 ounces Gruyere cheese, shredded
For the dough (From Epicurious):
2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 stick cold, unsalted butter cut into 1/2 inch cubes
1 large egg
1/4 cup ice water
1 tablespoon distilled white vinegar
To make the dough:
Sift flour with salt into a large bowl and blend in butter with your fingertips or a dough blender until the mixture resembles coarse meal with some pea-size butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to the flour mixture, stirring with a fork until just incorporated. Mixture will look shaggy.
Turn out mixture onto a lightly floured surface and gather together. Then knead gently with the heel of your hand just enough to bring the dough together. Cover with plastic wrap and chill for at least one hour.
To make the filling:
In a large skillet cook bacon over medium until crisp. Drain the fat and set aside to cool.
Use the bacon fat or a little bit of garlic oil to slightly soften the leeks over medium heat. Do not brown the leeks. Set aside to cool.
Once the bacon and leeks are cooled, mix with the Gruyere.
To assemble the empanadas:
Preheat the oven to 375 degrees
Roll out the dough to approximately 1/4 inch thickness. Using a glass or ramekin, cut the dough into circles.
Spoon a little bit of the bacon mixture into each empanada round. Fold over and use a fork to seal the edges.
Beat one egg with a splash of water or milk. Brush the egg wash over each empanada. Bake for 25 to 30 minutes until golden brown. Cool for 10 minutes before serving.
Sunday, August 17, 2008
Gazpacho
Gazapacho
(Adapted from The Kitchn)
4 ripe roma tomatoes, chopped
1 1/2 cups stale bread, torn into pieces
2 tablespoons organic, extra-virgin olive oil
1 1/2 cups organic, free-range chicken broth
1 tablespoon lemon juice
1/2 red onion, finely chopped. Reserve some for garnish
2 Japanese cucumbers, peeled and chopped. Reserve a few slices for garnish
1 1/2 tablespoon fresh cilantro. Reserve some for garnish
1 tablespoon balsamic vinegar
2 small cloves of garlic, minced
1/4 teaspoon cumin
2 slices center cut bacon, crispy and chopped (optional)
Kosher salt and freshly ground pepper to taste
Combine all the ingredients in a large, non-reactive bowl. Puree in a blender and pour back into the bowl. Cover the bowl and chill for 2 hours or overnight. Check the seasonings before serving. Garnish with cucumber, red onion, cilantro, and bacon.
Saturday, August 16, 2008
Cinnamon Sugar Cigars
Cinnamon Sugar Cigars
1 unbaked 9 inch buttermilk pie shell, cut into 5 or 6 lengths
1/3 cup sugar
1 teaspoon cinnamon
1 egg, lightly beaten with water
flour for dusting
Preheat oven to 325 degrees.
Sift together cinnamon and sugar until there are no lumps.
Roll each length of dough into a ball and roll out on a lightly floured board to 1/4 inch (approx) thickness. Spread cinnamon and sugar mixture on each round and roll to a cigar shape.
Lightly brush each cigar with egg wash and sprinkle with remaining cinnamon and sugar. Bake for 30 to 35 minutes until golden brown.
Friday, August 15, 2008
Buttermilk Pie
Buttermilk Pie
(From Panache at Rose Hill via Buttercakes by Evan via Joy the Baker)
For the dough:
2 sticks (8oz), cold unsalted butter, cut into 1 inch pieces and frozen for 15 minutes
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold buttermilk
For the custard:
3 large eggs
1 cup sugar
2 tablespoons all-purpose flour
1 stick melted, slightly cooled
1 cup buttermilk
2 teaspoons pure vanilla extract
For the pie:
1 unbaked 9-inch pie shell
buttermilk custard
Sift together the flour, sugar, and salt into a large bowl. Add the butter and mix with a dough blender or a couple of forks until it forms pea sized pieces. Add the buttermilk all at once and mix until the dough comes together. The dough will be tacky and still shaggy.
Remove the dough from the bowl and quickly form into a rough disc. Wrap in plastic wrap and refrigerate for at least one hour or up to 3 days.
To make the custard:
In a medium bowl, beat eggs slightly. In a small bowl, mix sugar and flour well and add to the eggs. Mix until creamy. Add melted butter, mixing well. Add buttermilk and vanilla extract.
To make the pie:
Preheat the oven to 325 degrees. Pour the custard into the cold unbaked 9-inch pie shell. Bake for 45 minutes to 1 hour until the custard sets. The custard will still jiggle a bit when the custard is set, just make sure that the middle does not jiggle more than the sides or it will need more time.
Serve cake with fruit sauce (strawberry or any other kind) if desired.
Thursday, August 14, 2008
Barefoot Bloggers: Panzanella
Panzanella
(kinda sorta from Ina Garten)
1/2 par baked Ciabatta loaf (available at Trader Joes), cut into cubes
1 tbsp organic, extra-virgin olive oil
1 tsp kosher salt
1 beefsteak tomato, chopped
1/2 hothouse cucumber, chopped
1/4 red onion, chopped
10 basil leaves, cut in a chiffonade
1 tbsp capers, drained
4 oz Ciliegine mozzarella, drained
For the vinaigrette:
1 clove garlic, finely minced
1/2 tsp Dijon mustard
1 1/2 tbsp Balsamic vinegar
1/4 c organic, extra-virgin olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
In a large skillet, heat 1 tbsp olive oil over low heat. Add bread and salt and cook until well browned, about 10 minutes. Set aside to cool.
For the vinaigrette, whisk all of the ingredients together.
In a large bowl, mix the tomatoes, cucumbers, red onion, capers, mozzarella, and basil. Add bread cubes and toss with the vinaigrette. Season with salt and pepper. Serve or allow the salad to sit for 30 minutes for the flavors to blend (if you can wait that long!)
Wednesday, August 13, 2008
Rice Sticks with Chicken
Rice Sticks with Chicken
(Inspired by Rasa Malaysia)
7 ounces rice sticks (rice vermicelli)
3 organic, free-range chicken tenders, chopped into 1 inch chunks
4 scallions, chopped
3 cloves garlic, minced
1 handful bean sprouts
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1/4 teaspoon dried red pepper flakes
cornstarch to tenderize the chicken
1 tablespoon canola oil
Kosher salt and freshly ground pepper
Place rice sticks in a bowl of warm water for about 15 minutes or until soften. Drain the water and set aside. In a small bowl, mix the soy sauce, fish sauce, honey, sesame oil, and red pepper flakes and set aside. Season chicken with salt and pepper and lightly toss with cornstarch.
Heat 1 tablespoon canola oil in a wok or large skillet over medium-high heat. It is ok if it starts to smoke a little. Add garlic and cook for one minute until lightly golden, be careful not to burn. Add chicken and cook for 3 or 4 minutes. Add rice sticks and seasonings and toss to combine. Add the scallions and bean sprouts and toss for another 1-2 minutes. Serve immediately.
Tuesday, August 12, 2008
Warm Spinach, Orzo and Pistachio Salad
Warm Spinach, Orzo, and Pistachio Salad
(Adapted from Serves One by Toni Lydecker)
1/4 teaspoon salt, plus a large pinch
1/4 cup orzo
2 tablespoons crumbled feta cheese
2 teaspoons organic, extra-virgin oil
2 teaspoons balsamic vinegar
Freshly ground black pepper
1 handful organic baby spinach
1 small shallot, chopped
1 heaping tablespoon roasted pistachios
In a small saucepan combine 2 cups water with 1/4 teaspoon salt. Bring to a boil over medium-high heat. Add the orzo and cook until al dente, about 7 minutes.
Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt and pepper to taste in a medium bow.
Drain the orzo through a strainer and add to the bowl. Gently stir to coat the orzo with the dressing. Add the spinach, shallot and pistachios and toss once more. Garnish with additional pistachios if desired.
Monday, August 11, 2008
Ice Cream Sandwiches
Italian Chocolate Sandwich Cookie
(Adapted from Giada De Laurentiis)
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
To make the cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 2 inch round cookie cutter (or a glass) to cut out the dough. Bake on a parchment lined baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies. Cookies can be made a day in advance.
To make the ice cream sandwiches:Press a scoop of ice cream on one cookie. Top with another cookie and press down until ice cream reaches the edge of the cookie. Serve immediately.
Sunday, August 10, 2008
Shrimp Pad Thai?
Shrimp Pad Thai
(Adapted from Danny Boome)
2 tablespoons canola oil, divided
1 tablespoon garlic, minced
1 tablespoon ginger, minced
16 large shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 teaspoons dark brown sugar
7 ounces rice noodles, soaked in hot water for about 5 minutes then drained
1/2 cup bean sprouts
4 scallions, sliced
1 cup fresh cilantro, chopped
1 lime, zested and juiced
1/4 unsalted, dry-roasted peanuts, chopped
Heat 1 tablespoon of the oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger and saute until golden brown. Add the shrimp and cook until pink, 1 to 2 minutes on each side, tossing from time to time. Remove and set aside.
Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly (make sure you get the bits off the bottom of the pan), add the drained noodles and cook for 5 minutes, tossing constantly.
Add the bean sprouts, chopped scallions, and most of the cilantro. Mix well and continue to cook until the noodles are heated through. Season, if necessary with more soy sauce and/or fish sauce. Stir in lime zest and juice and top with remaining cilantro and chopped peanuts. Serve immediately.
As I said in the end, this tasted just like noodles tossed in lime. I added some honey to it at the end, despite the two teaspoons of brown sugar (more than the original recipe called for). I guess the next time I attempt Pad Thai, I will look for a more authentic recipe. At least I finally had a reason to dig out that old wok my parents gave me one year in college.
Saturday, August 9, 2008
Strawberry Smash Muffins
Strawberry Smash Muffins
(Adapted from CookingLight)
Makes 12 muffins
1 pint of strawberries, washed, hulled and chopped
1 stick butter melted and cooled
Zest from 1 lemon, about 2 tsp
2 large eggs
1 1/2 c all-purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
cooking spray
For the topping (optional)
2 tsp sugar
1 tsp cinnamon
Preheat the oven to 400 degrees. In a small bowl mix together the butter and egg. In a food processor or blender, pulse together strawberries and lemon zest until the strawberries are roughly smashed, it is ok to still have chunks of strawberry.
Whisk together the strawberries with the butter and egg mixture.
In a large bowl sift together the flour, sugar, baking powder and salt. Add the strawberry mixture to the dry ingredients until just combined.
Spray the muffin tins with cooking spray and and spoonfuls of batter into each tin, filling each about 3/4 of the way. If desired, sprinkle each muffin with a little bit of the cinnamon and sugar mixture.
Bake for 20-25 minutes until a fork inserted in the center of the muffin comes out clean. Turn out the muffins onto a wire rack and allow to cool before serving.
Friday, August 8, 2008
Prickly Pear Granita
Prickly Pear Granita
1/2 c prickly pear puree (3 prickly pears for me)
Juice from 2 1/2 lemons
1 tbsp organic agave nectar
1/2 c water
1/2 c vodka
To make the puree:
Slice open the prickly pears. Squeeze the pears through your hands into a wire sieve fitted over a small bowl. With a silicone spatula, squeeze the pulp through the sieve and discard the seeds.
Whisk together all of the ingredients. Pour in an 8x8 glass dish and place in the freezer. Chill for at least 4 hours, scraping the top every hour. Can be done overnight.
Thursday, August 7, 2008
Shrimp and Asparagus Salad with Prickly Pear Vinaigrette
Shrimp Salad with Prickly Pear Vinaigrette
Makes 2 servings
For the salad:
2 handfuls organic baby spinach
10 shrimp, peeled and de-veined
10 thin asparagus stalks, cut into bite sized pieces
2 tsp organic, extra-virgin olive oil
1 garlic clove, minced
1 shallot, chopped
2 tbsp cilantro, chopped (optional)
Kosher salt and freshly ground pepper to taste
For the vinaigrette:
1/4 c prickly pear puree (about 2 prickly pears)
2 tsp canola oil
Juice from 1/2 lime
1 tsp honey
1 small green Chile, finely chopped
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
To make the puree:
Slice open the prickly pears. Squeeze the pears through your hands into a wire sieve fitted over a small bowl. With a silicone spatula, squeeze the pulp through the sieve and discard the seeds.
To make the vinaigrette:
Whisk together all of the ingredients.
To make the shrimp and asparagus:
In a medium skillet heat 2 tsp oil. Add shallots and garlic and cook over medium-low heat until softened, but not browned, about 2 minutes. Add asparagus and cook for 2-3 minutes until bright green, but still crisp. Add shrimp and cook for 1-2 minutes on each side until pink and cooked through.
To make the salad:
Lay spinach on the plate, top with the asparagus and shrimp mixture and spoon the vinaigrette over everything. Garnish with cilantro if desired.
Wednesday, August 6, 2008
Basic Caprese Salad
Caprese Salad
serves 1
1 beefsteak tomato, sliced
2 oz mozzarella, sliced
4 or 5 basil leaves, roughly chopped
1 tsp organic, extra-virgin olive oil
1 tsp balsamic vinegar
kosher salt and freshly ground pepper
Arrange tomato slices on a plate. Top with mozzarella and season with salt and pepper. Spread basil leaves over the salad. Sprinkle with oil and vinegar and season with additional salt and pepper if necessary.
Tuesday, August 5, 2008
Plight of the Honey Bees
Hawaiian Lehua Honey and Sweet Cream Ice Cream with Strawberry Sauce
8 strawberries, washed, hulled and quartered
juice from one lemon
juice from one medium orange
2 tbsp honey
In a medium saucepan, dissolve honey into the lemon and orange juice over low heat. Add strawberries and bring the mixture to a boil. Reduce to a simmer and stir constantly for 10 minutes. Remove from heat and allow to cool. Serve strawberry sauce over a scoop or two of the honey ice cream.
Monday, August 4, 2008
HELP!!
Sunday, August 3, 2008
Mussels in Spicy Broth
Mussels in Spicy Broth
1 lb mussels, cleaned and de-bearded*
organic, extra-virgin olive oil
1 shallot, finely chopped
6 cloves (yes, I said SIX) garlic, minced
1 tsp dried red pepper flakes
1/4 c parsley
1 c dry white wine (I used leftover Pinot Grigio)
kosher salt and freshly ground pepper
crusty bread, sliced and toasted (I used leftover Ciabatta)
Heat a large and deep skillet over low heat. Pour enough oil to coat the bottom of the pan. Add shallots, garlic and red pepper flakes. Saute until the shallots and garlic are softened, but not browned, about 3 minutes. Add 1/2 the parsley and cook for about one minute. Add mussels and wine, stir to combine and bring the mixture to a simmer. Cover the pan and let mussels steam for about 5 minutes. Pour mussels in a large bowl and top with the broth, garnish with remaining parsley and serve with bread.
*When you bring the mussels home, run them through cold water and place them in a bowl with ice or leave the bowl in the refrigerator. Make sure all the mussels are closed. If one is open, give it a tap and if it closes, it is ok to use, but if it remains open, toss it out. Once the mussels are cooked, toss out any that did not open.
Friday, August 1, 2008
Grilled Chicken and Aspargus with Arugula Pesto
Grilled Chicken with Asparagus and Arugula Pesto
3 organic, free-range chicken tenders
8 or so asparagus stalks, trimmed
kosher salt and freshly ground pepper
approx 2 tbsp organic extra-virgin olive oil
1 spoonful arugula pesto
spritz of lemon juice
Preheat a grill to medium high heat. Season both sides of the chicken with salt and pepper. Toss asparagus with the olive oil and season with salt and pepper. Place chicken on a grill and cook for about 4 minutes on one side. When you are ready to flip the chicken, add the asparagus to the grill. Cook the chicken for another 3-4 minutes on the other side. Cook the asparagus for about 2 minutes on each side, tossing with tongs. Serve the asparagus alongside the chicken and top the chicken with the pesto. Spritz the asparagus with lemon and serve immediately.
I also decided to use the pesto for a fun take on breakfast. I have always seen recipes for "green eggs" so why not try it with my green? Even though the picture doesn't look like the most appetizing food stuff, it tasted really good. Since the pesto had so much salt, I decided to omit salt from the eggs.
Scrambled Eggs with Arugula Pesto
2 organic, free-range eggs
1 spoonful arugula pesto
Scramble the eggs over medium heat in a small saucepan. Top with a spoonful of pesto.