First Born

Here is my first born strawberry.

It was a double, so we could each have a bite!
Delicious!

Have a safe and happy holiday weekend!

First Caprese Salad of the Season

For some people, Memorial Day grilling kicks off the summer season.
For me, it's my first Caprese Salad that signifies it's time for warm weather foods!

Since it's still technically spring, and we won't have Jersey tomatoes till late August, why not use roasted peppers?
Red and yellow, please.

The little basil leaves are from my herb garden, and the olives in the middle of the platter are there because I didn't have enough cheese to cover the plate!



Buy fresh mozzarella cheese, packed in water.
Drain the cheese, and pat it dry.
Slice it into comfortable slices, and layer between roasted peppers and a basil leaf tucked in neatly.

Sprinkle w/ sea salt and drizzle with a little white balsamic vinegar.
Turn some cracked black pepper over and drizzle with olive oil just before serving.

Serve at room temperature with crusty bread.

Enjoy and have a great holiday weekend!

Grilled Salmon w/ Lime-Ade

Here is a simple marinade for delicious grilled salmon (adapted from Culinate).

What the heck is Lime-ade anyway?

I had to look it up, it's a frozen concentrate sort of like lemonade. If you can't find it, use Rose's Lime Juice, or fresh lime juice w/ honey instead. I used Rose's.



equal parts of:

Rose's Lime Juice or Lime-Ade
Soy Sauce
Olive oil

4 cloves garlic, minced
2 Tbsp fresh rosemary, chopped
2 lb. Wild Salmon filet
salt & pepper



Marinate the fish for 45 minutes in a glass dish.

Sear on a hot grill, flesh side down for 2 minutes, then flip over and cook another 10 minutes.

Salmon has a tendency to stick to the grill, so I now use non stick foil to cook my fish, and the fish comes right off the grill without any effort.



Simply delicious.

Spring Panzanella: It's all about the BREAD

A summer panzanella salad is all about the end of summer, ripe tomatoes and basil, or is it?

Maybe it's really just a vehicle for these fantastic, garlicky croutons.

Instead of tomatoes, this version of panzanella salad highlights spring produce, leeks and asparagus.....and the croutons, of course.

WARNING: These croutons are scary, so make a double batch. You will wind up eating them right off the baking sheet, they are that good.



The addition of the white beans makes this a hearty spring dinner, not just a side salad. We ate this as a meal, and it was even better for lunch the next day.

Spring Panzanella (adapted from Smitten Kitchen):

Croutons:

8 slices of stale bread, Italian preferably, crusts removed and cubed
1/4 cup of olive oil
2 cloves garlic, minced
6 tbsp grated parmesan cheese
salt and pepper

In a large bowl, toss the bread cubes with the rest of the ingredients.
Lay on a baking sheet and bake at 400F for 15-20 minutes, turning them once or twice in between baking.

Dressing:

1/2 red onion, diced
2 tbsp white wine or white balsamic vinegar
1/2 tsp Dijon mustard
juice of half a lemon
1/2 cup extra virgin olive oil

Make the dressing ahead and let it sit on the counter for a while, so the onion mellows in the vinegar.

Salad:

bunch of asparagus, woody ends trimmed
4 leeks, white parts only
2 tsp salt
can of white beans, drained (I use Goya small white beans)



Steam asparagus spears for 2 minutes, and shock in ice water to stop the cooking process. Slice into 1" pieces.

Wash leeks well by cutting them in half lengthwise and running them under cold water.
In a 12" skillet, cover leeks with water and add 2 tsp of salt. Simmer the leeks gently for 15 minutes.

The leeks will be slippery wet and hard to cut, so make sure you hold them tightly and use a very sharp knife, or they will slip (a bit of a pain and not the most practical way to slice leeks). Slice into 1" pieces.

Toss the asparagus pieces with the leeks and white beans. Add the dressing and toss all ingredients together gently.
Add the croutons and toss to combine.



Enjoy!

Polenta Bouchees w/ Fig Balsamic Jam

I think I could just live on appetizers.

Tapas, antipasti, stuzzachini, cheese, bread, and little noshes would make me happy every night for dinner instead of a large meal.
With a nice bottle of red wine to go with, of course.

I recently attended the Taste of Nations Share our Strength dinner in Princeton, NJ, courtesy of Christo from Chez What, and I tasted these little polenta bites w/ fig jam.
I couldn't get them out of my mind. They were from Emily's Cafe in Pennington, and were out of this world.

Since I am certain that the chef would not part with his recipe for the fig marmalade, I made Thomas Keller's version from his Ad Hoc at Home cookbook.

I made my polenta (1 cup of polenta to 5 cups liquid & some fresh herbs). When it reached the right consistency, I poured it into a greased 9" x 13" glass dish and cooled in the fridge until firm, about 20 minutes.



I cut the polenta with a biscuit cutter into rounds and grilled them on an oiled grill.



I have never had luck with frying polenta. It may be the brand I use, but it never seems to get a nice crispy exterior, so I decided to grill the rounds and they came out great.

Top with the fig balsamic jam and sprinkle with some fresh chives and life is good.



Fig Balsamic Jam: (adapted from Ad Hoc)

1 lb. dried mission figs (or other dried figs), roughly chopped
1 cup cane sugar
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp. lemon juice
1 tsp black peppercorns tied in a sachet (optional)

Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, add the sachet and simmer for 20 minutes, or until the figs have absorbed most of the cooking liquid.



Remove from heat and carefully use a blender or food processor to puree the jam, pulsing only once or twice. I liked it chunky.

Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge for up to 1 month.

Makes about 2 cups jam.



(I am freezing the rest of the polenta bouchees (bites) to make other appetizers: polenta with caramelized onions and gorgonzola!).

Enjoy.

Mediterranean Chocolate Cake w/ Lemon & Olive Oil

I rarely make special cakes with icing or frosting.
I am too lazy. I like the easy way: sprinkle with powdered sugar and move on.

Butter is another thing I don't like.

Yes, I love to eat it, but no, I don't like to wait for it to come to room temperature and mix it into cakes, because I use a wooden spoon, not a mixer. Old school.

I searched the Wonderful World Wide Web (wwww) and found this interesting recipe for Mediterranean Chocolate cake with Lemon & Olive Oil.

I found this recipe on One Perfect Bite, and Mary said "I hope you are willing to experiment and give it a try, you won't be disappointed". I was intrigued. I love weird cakes. Citrus and chocolate are a perfect combination, and I can use my beloved olive oil instead of butter.

SOLD.

Another thing I liked about this recipe is that the glaze was a cinch to make.
Just pour it out of the pan and it makes its own drippy goodness.



This was a delicious, moist cake and made a nice presentation. I made it for a Sunday BBQ and everyone raved. It was not too sweet, and the lemon zest was perfect with the chocolate.

I too, hope you will give it a try.

Mediterranean Chocolate Cake w/ Lemon & Olive Oil (by way of One Perfect Bite):

Cake:
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
4 large eggs
1/4 teaspoon salt
1 cup sugar
2 teaspoons finely grated lemon zest
2/3 cup olive oil (use a mild flavored olive oil, like Colivata, not the expensive nutty stuff)

Glaze:
1 cup confectioners sugar
2 tablespoons water
1/2 cup unsweetened cocoa powder
pinch salt
1 tablespoon olive oil
1 to 2 teaspoons water

1) Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

2) Combine flour, cocoa, baking soda and cinnamon in a medium-sized bowl.

3) Place eggs and salt in a large bowl. Whisk to combine. Gradually whisk in sugar and lemon zest.

4) Sift flour mixture into egg mixture. Fold in until the mixture is smooth.

5) Gradually fold in olive oil. When mixture is smooth, fold into prepared pan.

6) Bake in center of oven for 40 to 45 minutes, or until cake tester inserted into center of cake comes out clean.



7) Cool on a rack for 10 minutes. Remove cake from pan and continue to cool on a rack.

8) For glaze, combine confectioners' sugar and water in a small saucepan and stir until smooth.

9) Mix cocoa and salt in a small bowl. Stir into sugar mixture and blend well. Add olive oil and stir until combined.

10) Place pan over medium heat and cook, stirring, until mixture is just warm. Add 1 to 2 teaspoons water to thin mixture to glaze consistency.



11) Drizzle glaze over top of cake. Let stand for 10 minutes before slicing. Yield: 8 to 10 slices.

Decorate the top with sliced almonds, lemon peel or pansies dipped in sugar.

I made it the night before and stored it in the fridge to harden the icing.

I served it at room temperature and it was moist and DELICIOUS!

Hangover Eggs

Tomato sauce is always a good thing when you don't feel well. Here is a great cure for a hangover, or just a delicious breakfast/brunch idea.

(Serve with Bloody Marys, of course).

Hangover Eggs: (by way of the Good Mood Food Blog)

1 28oz. can of Italian San Marzano chopped tomatoes
handful of fresh basil
handful of fresh spinach
1 small onion, chopped
2 cloves garlic, chopped
4 eggs
salt & pepper

In a heavy cast iron skillet, cook your onion and garlic for a few minutes to wilt them.

Add the tomatoes and simmer about 20 minutes to make a nice sauce.
Throw in the basil and spinach. Season with salt and pepper.

Make 4 wells and crack an egg into each hole. If you like your eggs runny, then just keep the sauce and eggs on the stove a few minutes, simmering.

We like our eggs cooked, so I place the pan under the broiler for 3 minutes until the top of the eggs are completely cooked.

Carefully, using an oven mitt, bring skillet to the table and spoon over toasted ciabatta bread.

I feel better already!

Good Ideas: Smoked Salmon on Potato Chips w/ Creme Fraiche

I have been making these for years.
This is the no brainer appetizer I always make when my family comes over for holidays.
It's a no stress beginner, so I can concentrate on the main dishes.

How funny to see a recipe for them in the May issue of Bon Appetit magazine!
Hey, that's my idea!!!!

I used to serve these on Trader Joe's blue potato chips, nice and thick and a pretty blue color, but I can't find them anymore, so, I used B.A.'s idea and bought salt & pepper kettle chips.

So now I'm stealing from them.
Good ideas are always borrowed.



Smoked Salmon Canapes on Potato Chips w/ Creme Fraiche: (my idea first!)

Sea salt flavor (or salt & pepper) potato chips, (the kettle style are best, because of their thickness)
4 oz. good Norwegian smoked salmon
1/2 cup of real creme fraiche
zest of a lemon
fresh ground black pepper
fresh snipped chives

Mix the creme fraiche with the lemon zest and a few grinds of black pepper.

Drape small pieces of smoked salmon on potato chips and dab some of the lemon creme fraiche on top.

With scissors, snip the chives and sprinkle over the plate.
For an extra added kick, I sprinkle some more lemon zest on top of the creme fraiche.



Can be made one hour before and covered loosely w/ wax paper.

These are addictive!!



Enjoy!

Roasted Beet Carpaccio w/ Mint

I said "BEET" carpaccio, not "BEEF"!
Tricked you!

If you love roasted beets, and you know I do, this is a beautiful way to serve them.

You can roast the beets the day before and just assemble before serving.

You will need a very sharp knife, or a mandolin to slice the beets super thin.



Roasted Beet Carpaccio (inspired by Sunday Suppers)

2 large golden beets, stems and leaves trimmed
2 large red beets, stems and leaves trimmed
a bunch of any other interesting baby beets you can find
white balsamic vinegar
good extra virgin olive oil
2 Tbsp chopped fresh mint leaves
sea salt

To roast beets: After the beets are trimmed of the stems and leaves and washed, place them in a baking pan (or aluminum foil) and drizzle with olive oil and sprinkle w/ kosher salt.



Cover tightly with aluminum foil.

Roast beets at 400F for an hour.

When cool enough to handle, peel the skins off the beets and set aside.
This is a messy job (especially the red ones), so you might want to wear gloves.

With a very sharp knife or mandolin, slice the beets in the thinnest slices possible.

Start layering the beets on a platter, alternating colors, drizzling w/ white balsamic vinegar and olive oil after each layer.



Sprinkle with sea salt and chopped mint.
You can tuck some mint leaves between the layers for a pretty effect.

If you are a goat cheese lover, then by all means, sprinkle the top with goat cheese and enjoy!



I LOVE THIS!

Rhubarb Cobbler Cake

Rhubarb, like ramps or scapes, is a once a year thing.

It's a spring thing. If you don't get 'em now, then you are out of luck.

Rhubarb has a beautiful red and green stalk and yet is kind of creepy looking.
I love the smell when it is cooking, it's spicy and exotic & sexy in a weird way.

It is a vegetable, not a fruit.
It is very easy to grow in your garden (but what are you going to do with it all???).



Ok, now that we have touched on some of the points on rhubarb, let's continue.

This dessert is sort of a cobbler and sort of cake.
It is one of my favorite spring desserts of all time.
It's easy and fantastic.

Enough said.

I recommend baking the cobbler in a glass or ceramic baking dish, about 8" x 8", otherwise it will stick in the pan (believe me, I have been there).



Rhubarb Cobbler Cake:

2 stalks of rhubarb (I used 1 huge one), sliced (about 2 cups)
1/4 cup of water, plus 2 tbsp
1/2 cup sugar
1 1/2 tsp cornstarch

Mix all these ingredients and simmer in a heavy saucepan for about 3 minutes until sugar is dissolved.

Batter:
1 cup flour
1 3/4 tsp baking powder
1/2 tsp salt

1/2 cup sugar
1 large egg
1/2 cup whole milk
1 stick butter, melted
1 tsp vanilla

Mix first 3 dry ingredients, then add sugar and wet ingredients to bowl.
Mix until combined.

In a greased glass or ceramic baking dish, pour batter into 8" x 8" pan smoothing with rubber spatula.

Pour the rhubarb syrup mixture on top of the batter.



Bake in a 375F oven for 35-40 minutes until top is golden.
The batter will rise and bake over the fruit.



Serve warm or room temperature.



No ice cream needed.