‘Orange-Balsamic Lamb Chops’

April 25, 2024 No comments
Recipe Courtesy of Cooking Light magazine

Recipe Courtesy of Cooking Light magazine

Grilling lamb chops is a quick and impressive dinner idea.  This recipe from Cooking Light magazine is certainly one that I will be making not only for us again, but for clients as well. A simple marinade made with orange zest, olive oil and fresh orange juice is placed on the lamb chops before they are grilled over high heat until perfectly tender and pink in the middle.  A quick reduction of balsamic vinegar later, the cooked chops are then served with the balsamic glaze; the sweetness of the orange zest and juice pairs beautifully with the tangy richness of the syrupy balsamic.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/orange-balsamic-lamb-chops)

‘Iceberg Wedges with Tahini Dressing’

April 24, 2024 No comments

Recipe Courtesy of Martha Stewart’s Newlywed Kitchen Cookbook

One of my favorite salads, especially at a steakhouse, is a classic iceberg wedge.  Crispy wedges of iceberg lettuce topped with blue cheese dressing, bacon, diced tomatoes and chopped red onion. The perfect combination of creamy, crunchy and salty—absolutely delicious!

This modern version of an iceberg wedge swaps in a rich and almost nutty tahini dressing for the blue cheese dressing which is simply marvelous.  The original recipe calls for topping the dressed wedges of lettuce with microgreens or herbs, and some chopped pistachios to further the Middle Eastern-influences. But I settled on some chopped parsley and some sliced, sweet peppers for even more crunch, and an added natural sweetness.

(To view this recipe, click on the blue title of the blog post above*)

Veal Chops with Wild Mushrooms & Herbs

April 23, 2024 No comments

When I see veal chops at our local market, it’s a done deal.  Similar in appearance to a thick-cut, bone-in pork chop, veal chops are much more tender however, and have a delicate meaty taste.  Veal chops are best grilled or seared and take no time at all.  For this recipe I decided to sear the chops and then finish them off in a wine-soaked pan in the oven, and to serve them with a wild mushrooms, garlic and fresh herb sauce that is out-of-this world.  Fabulous over a serving of risotto Milanese or even flavorful cooked beans like I did, this Northern Italian meal is just screaming out for a glass of rich Chianti.

(To view this recipe, click on the blue title of the blog post above*)

White Wine-Braised Leeks with Gruyère

April 22, 2024 No comments

You are probably familiar with leeks as a mild member of the onion family (most commonly used in soups) that resemble large green onions in appearance.  Sweet when cooked, I actually adore braising leeks with a little butter and white wine as a stand-alone side dish.  Revered in French cuisine, leeks are often times used as a main ingredient classic dishes like leeks vinaigrette, vichyssoise, savory tarts and bread puddings, or even leeks mimosa.

For this side dish I sliced the leeks before sautéing them in a touch of butter along with freshly chopped sage; next I deglaze the pan with white wine and cook the leeks until fragrant and tender.  Crispy cubes of pancetta are then added into the mix and the whole thing topped off with grated Gruyère cheese.  Gruyère gives a wonderfully nutty flavor to the dish and since the leeks are still warm from the pan, the cheese slowly melts over everything.

(To view this recipe, click on the blue title of the blog post above*)

‘Orange Blossom Cake’

April 21, 2024 Comments: 2

Recipe Courtesy of Mimi Thorisson’s French Country Cooking cookbook

I’ve been cooking a lot lately from Mimi Thorisson’s cookbook, French Country Cooking–and for good reason.  The rustic French recipes (and gorgeous photos of her country home) are simply hard to resist. When I think what sort of cookbook to pull from the shelf when I’m craving a simple yet elegant dinner idea, lately it has been this book. This specific dessert was the first of many that I can’t wait to make, but this one quickly moved to the top of my ‘to-bake’ list.

 A simple butter cake made moist by the addition of tangy crème fraiche (I used a Madagascar vanilla-scented variety) that is flavored with one of Mimi’s favorite flavorings (and one of mine): orange flower water.  Used a lot in Persian cooking, this fragrant water adds a subtle citrusy-yet floral aroma to whatever it is added into.  Not only does the cake have the flower water in the batter, but the buttercream icing does as well.  I decided to garnish this lovely cake with dried rose petals, just to add even more of that floral-scent to the overall cake.

(To view this recipe, click on the blue title of the blog post above*)

Lemon & Za’atar Roasted Root Vegetables with Kale

April 20, 2024 No comments

A mixture of roasted root vegetables is a blank slate for a variety of flavorings: fresh herbs, dried spice mixes, citrus zest and juices, vinegars, cheeses…you name it.  Here, I have roasted a mixture of radishes, sweet potatoes, carrots, golden beets, turnips, potatoes and parsnips from our CSA with the fragrant Middle Eastern spice mix called za’atar.

Za’atar is lemony on its own, thanks to the addition of ground sumac, so I decided to enhance that bright flavor profile and roast the veggies with some complimentary lemon zest.  During the last 5 or so minutes or cooking, I tossed some chopped Lacinato kale right on top of the veggies on the pan and let the kale wilt a bit in the hot oven.  To serve, I drizzled everything with lemon juice, and served it all with some salty feta cheese.

(To view this recipe, click on the blue title of the blog post above*)

Savory Mushroom & Ricotta Bread Pudding

April 19, 2024 No comments

A wonderfully tasty way to use up the rest of a loaf of any kind of bread is a homemade bread pudding. You can add in sweet flavorings like berries, vanilla extract and even chocolate chips for a unique dessert idea, or you can make a savory version of a bread pudding using your favorite vegetables, herbs and cheese.

This savory version of a bread pudding uses leftover rustic Italian ciabatta bread, sauteed leeks, garlic and mushrooms, along with creamy ricotta cheese mixed into the custard base.  The custard base, no matter if you go the sweet or savory route, is the same in all variations–eggs, milk, salt and if you like, a creamy dollop of ricotta cheese makes for a moist texture throughout.

(To view this recipe, click on the blue title of the blog post above*)

Dandelion Greens with Sliced Red Pear, Almonds & Blue Cheese

April 18, 2024 No comments

I’m so happy that dandelion greens are become easier to find in grocery stores. With their slightly bitter taste and tender texture, these healthy greens are wonderful served raw in a salad like this one, but also sauteed or even stirred into a warm pot of soup.  Bursting with nutrients as well, this variety of greens should be at the top of your produce list each and every time you are out shopping!

For this tasty salad I topped the chopped, washed dandelion greens with crunchy sliced almonds, sweet red pear pieces, and creamy Gorgonzola cheese. A nice Roquefort or any variety of blue cheese works just fine, especially when paired with a simple homemade Dijon mustard vinaigrette.

(To view this recipe, click on the blue title of the blog post above*)

Pan-Seared Scallops with Truffled Cauliflower Purée & Caperberries

April 17, 2024 No comments

Isn’t this a gorgeous plate?  Perfectly seared jumbo sea scallops resting effortlessly on top of a creamy portion of cauliflower purée that is flavored with a touch of black truffle oil.  Garnished with a snip of lemony fresh thyme, a squirt of fresh lemon juice, and briny caper berries.  A perfect celebratory dinner idea–especially if paired with a rich bottle of chilled champagne.

(To view this recipe, click on the blue title of the blog post above*)

‘Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa’

April 16, 2024 No comments

Recipe Courtesy of Eating Well Magazine

It might seem strange to add cocoa powder to chicken, but keep in mind that for on thing, it is unsweetened, and when it is used in a savory dry rub like this one, it provides a unique depth of flavor.  In addition to the unsweetened cocoa powder, the rub also combines a touch of light brown sugar, coriander. paprika, a pinch of cayenne, and salt.

The chicken is rubbed with the combination of spices and then roasted until perfectly cooked through; this not only works well on chicken, but I bet it would really be tasty on a grilled skirt steak, salmon or even pork chops.  And we’re not done yet!  The decadent roasted chicken is served with a simple fruit salsa made with pomegranate seeds, orange pieces and quick pickled shallots.  A refreshingly colorful and lovely finishing touch to a unique dish indeed.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/260918/cocoa-rubbed-chicken-thighs-with-orange-pomegranate-salsa/ )

« Previous Entries