Nicoise Salad

Back

Ingredients:

12 ounces fresh green beans
12 ounces small red potatoes
1 head Boston lettuce, leaves torn into pieces
3 hard boiled eggs
1/2 cup halved cherry tomatoes
4 ounces canned tuna (canned in oil)
2 ounces canned anchovy fillets
1 Tablespoon drained capers
1/4  cup pitted and sliced Kalamata olives

Potato Marinade

2 Tablespoons white wine vinegar
1/3 cup water
2 Tablespoons minced shallots
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Dijon mustard

Vinaigrette

1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons minced shallots
5 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Step 1 – green beans

Bring a medium pot of salted water to a boil.  Add green beans and boil until beans are just tender, about 6 minutes.  Immediately remove beans from pot and transfer to a bowl of ice water.  Once beans are chilled, transfer to a bowl, pat dry and refrigerate.

Step 2 – Potato Seasoning

In a bowl, whisk together vinegar, water, shallots, olive oil, salt and pepper.  Set aside while you prepare potatoes.

Step 3 - Potatoes

Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.  Reduce heat to moderate, cover tightly and steam for 15 to 30 minutes, or until potatoes are cooked through.  When potatoes are just cool enough to handle, peel and cut them into quarters or slices, then place in a bowl.  Pour potato seasoning over warm potatoes, gently tossing without breaking up potatoes.

Step 4 – Vinaigrette

Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and live oil in a bowl until emulsified.  Season with salt and pepper.

Step 5 – Assemble salad

Toss lettuce leaves in 2 tablespoons of vinaigrette then arrange on a large platter.  Spoon potatoes over lettuce and arrange eggs alongside; drizzle 1 tablespoon vinaigrette over both. Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.  Add tuna, anchovies, capers and olives on top.  Pass remaining dressing at the table.

History:

Recipe comes from Julia Child.

Roasted Carrots and Asparagus

Back

Ingredients:

1 bunch asparagus, trimmed
3 large carrots, peeled and sliced into long strips
1 Tbs. olive oil
2 cloves garlic, minced
3 sprigs thyme
Juice of half a large lemon
Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees.  Lay out some parchment paper on a sheet pan.  Evenly spread out the asparagus and carrots in a single layer.  Drizzle with olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper.

Bake for 20 minutes and test for tenderness.  Bake for a couple extra minutes if needed.

Serve roasted vegetables on a platter and drizzle lemon juice on top.

Steamed Spinach

Back

Ingredients:

8 -10 ounces spinach leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 Tbs. butter, melted
1/2 Tbs. lemon juice 

Preparation:

Place spinach leaves in a large saucepan or deep skillet.  Add 1/2 cup of water. Cover with clear lid and turn heat to medium-high.   When spinach starts to steam, turn the heat to medium and gently steam until leaves are wilted stirring occasionally.

Drain spinach and add salt, pepper, and garlic powder.  Drizzle it with melted butter and lemon juice.  Mix and serve.

Peach Pie

Back

Ingredients:

1 prepared 9 inch pie crust
7-8 ripe medium peaches (pealed and sliced)
1/2 cup brown sugar, packed
1/2 cup flour
2 tsp. lemon juice
1/4 tsp. cinnamon

Crumble:
1/2 cup brown sugar, packed
1 tsp. cinnamon
3/4 cup flour
5 T unsalted butter, melted 

Preparation:
Peel peaches and slice.  You’ll need 7 cups.  In a large bowl stir the peaches, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined.  Set the filling aside. 

Heat oven to 400 degrees.

Spoon peach filling into the crust, leaving any liquid in the bowl.

Mix all crumble ingredients together.  Sprinkle over peaches.

Place on baking sheet and bake for 20 minutes.  Turn temperature down to 375 degrees and bake another 30-35 minutes until peach juices are bubbling on the sides and the top is lightly browned.  Place crust protector on crust edges if browning too fast.

Cool pie for 3 hours then serve.

Butter Poached Fish

Back

Ingredients:

14 ounces swordfish or halibut (3/4 to 1 inch thick)
6 ounces butter, unsalted
1 tablespoon lemon juice
Salt and white pepper

Preparation:

Salt and pepper fish. Heat butter and lemon juice in deep skillet or pan. When butter has melted, gently place the fish in the pan. The liquid should cover the fish. Turn heat to high and allow the fish to cook for three minutes once liquid begins to boil. Turn heat down and cook one more minute.

Serve fish with Lemon Butter Sauce and roasted, herbed fingerling potatoes.

Lemon Butter Sauce

Back

Ingredients:

12 tablespoons (6 ounces) unsalted butter, sliced into 1/2 inch pieces
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
1/3 cup white wine
3 tablespoons fresh lemon juice
Kosher salt and white pepper

Preparation:

In medium saucepan, melt 1 tablespoon butter. Add onion and garlic and cook until onion is translucent, about 3 minutes. Add wine and lemon juice and bring to a boil. Cook until the liquid is reduced to about 1/4 cup, about 3 to 5 minutes.

Reduce heat and add 3 tablespoons butter at a time whisking until it is completely melted. Do this until all the butter is incorporated. Once all butter is incorporated, season with salt and pepper.

Lemon butter sauce is great on fish.

Jamon Serrano Croquettas With Manchego Cheese

Back

Ingredients:

2 Tablespoons olive oil

3 Tablespoons butter

1/4 cup finely diced onion

Course salt and ground pepper

7 Tablespoons flour

3/4 cup whole milk

7 Tablespoons finely chopped serrano ham*

1/3 cup plus 1/4 cup grated Manchego cheese

  (about 1 3/4 ounces)

2 extra large eggs

1 1/2 cups breadcrumbs or panko flakes

Vegetable oil, for frying

   Paprika Aioli

1 cup mayonnaise

2 cloves garlic, grated

2 teaspoons lemon juice

1 teaspoon Smoked Spanish paprika

Preparation:

Heat butter and oil in a medium saucepan over medium heat until butter has melted.  Add onion; season with salt and pepper.  Cook stirring occasionally with a wooden spoon, until onion is translucent, about 3 minutes.  Add flour; cook stirring, 1 minute.  Stir in milk and cook, stirring constantly for about 3 minutes.  Remove from heat and add chopped ham and grated cheese.  Spread on cookie sheet and chill in refrigerator until completely cool.  Mixture can be refrigerated in an airtight container for up to 2 days.

To make Aioli, combine mayonnaise, garlic, lemon juice, paprika and mix well.  Refrigerate until ready to use.

Whisk together eggs in a shallow dish.  Stir together panko flakes and 1/4 cup cheese in another shallow dish.  Scoop a couple tablespoons of cooled mixture and shape with floured hands into 2 inch ovals.  Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture.  Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches vegetable oil in a large, heavy stockpot until it reaches 375 degrees. Working in batches to avoid crowding, fry croquettas, flipping once, utill dark golden brown, 1 to 2 minutes total.  Remove from oil with slotted spoon and transfer to paper towels to drain.  Serve warm with Paprika Aioli.

Variation:

You can substitute prosciutto if you can’t find jamon serrano.

History:

Croquettas are something both Rick and Chris have enjoyed when we traveled to Spain together.  After buying an entire leg of Jamon Serrano for Christmas, we found ourselves with plenty of leftover Jamon.  Chris suggested Croquettas.  Definitely something we’ll continue to enjoy.

*Chopping the Jamon is simple if you cut it into half inch cubes, partially freeze it then chop in a food processor.

Risotto with Parmesan and Herbs

Back

Ingredients:

2 1/2 cups chicken broth

3/4 cup water

2 Tbs. butter

3/4 cup finely chopped onion

1/2 tsp. salt

1/2 tsp. minced garlic

1 cup Arborio rice

1/2 cup white wine

1 ounce (1 cup) grated Parmesan cheese

1/2 tsp. lemon juice

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh chives

Salt and Pepper to taste

Preparation:

Bring broth and water to a boil in a large saucepan.  Reduce heat to maintain a gentle simmer.

Heat 1 tablespoon butter in Le Creuset pan over medium heat.  When butter has melted, add onion and 1/2 tsp. salt; cook, stirring frequently, until onion is softened but not browned, (4 to 7 minutes.) Add garlic and stir until fragrant, about 30 seconds.  Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.  Add 2 1/2 cups broth mixture mixture into rice; reduce heat to medium-low, cover and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

Add 1/2 cup broth mixture and stir gently until risotto becomes creamy, about 3 minutes.  Stir in Parmesan.  Remove from heat, cover, and let stand 5 minutes.  Stir in remaining 1 tablespoon butter, lemon juice, parsley and chives.  Season with salt and pepper to taste.  Serve immediately.

Variation:

Sauteed and/or browned mushrooms may be added along with the herbs at the end of cooking. 

History:

This recipe comes from America's Test Kitchen and is referred to as
"Almost Hands-Free Risotto."

Fresh Lemonade

Back

Ingredients:

1 cup freshly squeezed lemon juice

1 cup sugar

1 cup water

Preparation:

Place water and sugar in a pan and bring to a boil.  When cool, add syrup to lemon juice.   This is a lemonade concentrate.  When ready to use, add half a cup of water to half a cup of concentrate and pour over ice.  Alternately,  Serve over ice with a sprig of spearmint.

Baklava

Back

Ingredients:

Sugar Syrup

1 1/4 cups granulated sugar

3/4 cup water

1/3 cup honey

1 Tbs. lemon juice

3 large strips lemon zest

1 cinnamon stick

5 whole cloves

1/8 tsp. salt

            Nut Filling

8 ounces blanched slivered almonds

4 ounces walnuts
2 Tbs. sugar

1 1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/8 tsp. salt

            Pastry and Butter

1 1/2 cups unsalted butter (3 sticks),

  clarified and cooled slightly

1 pound frozen phyllo, thawed (13" x 18" sheets)

Preparation:

Use a straight-sided traditional (not non-stick) metal baking pan.  Make sure phyllo is fully thawed before use; leave it in the refrigerator overnight or on the countertop for four to five hours.

1. For the Sugar Syrup: Bring all ingredients to boil in small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer syrup to 2-cup liquid measuring cup and let cool completely. Discard spices and zest; set aside.

2. For the nut filling: Pulse almonds in food processor until very finely chopped, about 20 pulses; transfer to bowl. Pulse walnuts in food processor until very finely chopped, about 15 pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add sugar, cinnamon, cloves, and salt to nut mixture and toss well to combine.

3. For the pastry: Brush 13 by 9 inch traditional pan with butter.  Adjust oven rack to lower-middle position and heat oven to 300 degrees. unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten.  Cut phyllo in half to make13" x 9" sheets and trip ends to fit pan.  Lay 1 phyllo sheet in bottom of buttered 13 by 9-inch baking pan and brush thoroughly with butter. Repeat with 7 more phyllo sheets, brushing each with butter (you should have total of 8 layers of phyllo).

4. Sprinkle 1 cup nut filling evenly over phyllo. Cover nut filling with 7 more phyllo sheets, brushing each with butter, then sprinkle with 1 cup nut filling. Repeat with 7 phyllo sheets, butter, and remaining 1 cup nut filling.

5. Cover nut filling with 8 more phyllo sheets, brushing each layer, except final layer, with butter. Working from center outward, use palms of your hands to compress layers and press out any air pockets. Spoon remaining butter (about 2 tablespoons) on top layer and brush to cover surface.

6. Using serrated knife with pointed tip, cut baklava into diamonds. Cut on bias into eighths on both diagonals. Bake until golden and crisp, about 1½ hours, rotating pan halfway through baking. Immediately pour all but 2 tablespoons cooled syrup over cut lines (syrup will sizzle when it hits hot pan). Drizzle remaining 2 tablespoons syrup over surface. Garnish center of each piece with pinch reserved ground nuts. Let baklava cool completely in pan, about 3 hours, then cover with aluminum foil and let sit at room temperature for 8 hours before serving.

History:

This recipe comes from America's Test Kitchen.

Mini Lemon Pound Cakes

Back

Makes Three  5" x  3" Loaves

Ingredients:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 whole eggs

1 large lemon, zested (about 5 teaspoons)

1 tablespoon lemon juice

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cream

Preparation:

Preheat oven to 350 degrees.  Spray three mini pans with nonstick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together.  In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy. Stir in eggs, lemon zest, lemon juice, and sour cream.  Scrape the sides and mix again.  With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in cream. Scrape down sides and mix a few more times by hand.  Spoon batter equally into prepared pans filling 1/2 full.  Bake 20 to 25 minutes or until edges are golden brown and a toothpick placed in the center of the cake comes out clean.  Remove from oven and cool 15 minutes before removing from pans.

Variation:

These are great with coffee or try frosting them with the Lemon Cream Cheese Frosting.

Chicken Ballotine

Back

Ingredients:
Filling
3/4 cup long grain rice
1 medium carrot, finely chopped
1/2 cup water
2 Tbs. olive oil
1 small onion, finely chopped
1 small celery stalk, finely chopped
2 small cloves garlic, grated
Pinch of red pepper flakes
1/2 cup sun dried tomatoes
2 oz. smoked mozzarella, shredded
1/4 cup chopped basil
Salt & pepper
1/3 cup bread crumbs

Chicken
1 chicken (3 lbs.), boned
2 oz. Prociutto, thinly sliced
3 oz. smoked mozzarella, thinly sliced
1/4 cup olive oil
Chicken Stock as needed

Sauce
2 Tbs. shallots, finely chopped
2 Tbs. white wine
2 Tbs. lemon juice or white wine vinegar
1/4 cup cream
4 oz. unsalted butter, cold, cut into pieces
Fine sea salt
Fresh black pepper
1/2 box basil (2 cups)

Preparation:
Bring a large pot of water to a full, rolling boil.  Add rice and cook al dente, pasta style.  Drain, rinse with cool water, dry.  Place water, and carrots in a 14 inch skillet.  Bring to a boil and continue cooking until carrots are tender and water has evaporated.  Lower heat to medium; add oil, onions and celery.  Stir in garlic and pepper flakes.  Cook until fragrant.  Remove from heat and cool before stirring into rice, along with sun dried tomatoes, shredded mozzarella, basil, salt and pepper to taste, and bread crumbs.  Set filling aside.

Adjust rack to middle of oven and heat to 350 degrees F.  Season inside of chicken with pepper and line with prosciutto and smoked mozzarella.  Stuff with rice and tie closed.

Heat a large Dutch oven on high heat for 2 minutes. Add oil and brown chicken breast side down first, about 1 minute then about 2 minutes second side.  Turn chicken breast side up.  Pour in enough chicken broth to come half way up the chicken thighs.  Place uncovered in hot oven.  Cook, basting occasionally, until internal temperature reads 170 degrees.  Remove from oven and let rest in stock for 5 minutes before transferring to a cutting board, then let rest at least 10 minutes more before slicing and serving with basil sauce.

Make buerre blanc sauce.  Blanch, shock, and drain basil leaves.  Combine all ingredients in blender and puree.  Season with salt and pepper to taste.

Variation:
Substitute a cornish game hen for the chicken and reduce filling amount.

History:
Recipe comes from Chef Tech Cooking School.

Peach Mousse

Back

Ingredients:

2 very ripe peaches (about 3/4 pound)

2 Tbs. fresh lemon juice

1 cup chilled heavy cream

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup sugar

Preparation:

In a saucepan of boiling water, blanch the peaches for 1 to 2 minutes, or until the skins will peel off easily, plunge them into cold water, and remove the skins. Cut the peaches into chunks, discarding the pits, and purée them with the lemon juice until the mixture is smooth.

Beat the cream until it holds stiff peaks. In another bowl, beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Transfer the peach purée to a large bowl, fold in the whipped cream and the meringue, and spoon the mousse into 6 wine-glasses. Freeze the mousse in the freezer compartment of the refrigerator for 1 hour, then transfer it to the refrigerator for 2 hours. Serve it chilled but not hardened.

History:

Recipe comes from Gourmet Magazine.

Aioli

Back

Ingredients:
4 to 8 cloves garlic, peeled and minced
1/4 tsp. salt
1 Tbs. lemon juice
2 egg yolks
1 1/2 cups olive oil
1 Tbs. cold water

Preparation:
Combine the garlic, salt, lemon juice, and egg yolks. Whisk together. Gradually whisk in olive oil a teaspoon at a time. When about 1/2 cup of oil has been beaten in, the sauce should have thickened to a thick cream. Add the remaining oil by tablespoons, beating constantly. If the mayonnaise becomes too thick to beat easily, thin it from time to time with the cold water. Adjust seasoning with salt and pepper.

Serving Suggestion:
Aioli is a great sauce for fish and lamb.

Variation:
Use aioli as a base for tarragon or cilantro aioli by adding 1 tablespoon of the fresh, chopped herb to the base. For a spicy aioli, add some Vietnamese hot sauce to the base.

See: Paprika Rosemary Chicken and Fries