Tag Archives | Spring 2010 Recipes

Brunch Salad with Almonds and Pixie Tangerines

4 ounces rucola (an aromatic Italian salad green)
1 cup pitted and sliced green olives
½ cup toasted almonds
½ fennel bulb
4 peeled Pixie tangerines, separated into segments
¼ cup lemon juice
¼ cup olive oil
8 ounces Ricotta Salata
Salt and pepper to taste
Place rucola, olives and almonds in a large bowl.
24 edible ojai&ventura County spring 2010
24 edible ojai&Ventura County summer 2009

Cut the fennel half in half; then, using a sharp knife, shave fennel lengthwise into paper-thin slices. Add fennel slices and tangerine segments to bowl. Drizzle with olive oil and lemon juice and season with salt and pepper.

Toss salad and transfer to a large serving bowl. Using a fine-rasp grater, lightly shred Ricotta Salata over salad and serve.

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Prawn Cakes

Santa Barbara Spot Prawns, a Southern California catch, are technically shrimp but are oversized and taste like sweet lobster. Named for the distinctive white spots on their reddish-brown shells, Spot Prawns have a delicate flavor and firm texture.

3 pounds Spot Prawns
2 tablespoons red chile sauce
4 eggs
2 tablespoons parsley, chopped
2 teaspoons lime juice
4 tablespoons ranch dressing
2 cups breadcrumbs
1 tablespoon butter

Put two quarts of water into a pot, add two tablespoons salt and bring to a boil. Add prawns and cook for two minutes. Remove pot from heat and drain contents into a colander. Set prawns aside to cool. Remove the tails, peel them, coarsely chop and set aside.

Put chile sauce, eggs, parsley, lime juice and ranch
dressing into a mixing bowl and mix well using a
whisk. Add shrimp, then breadcrumbs, and mix. Set
mixture aside for half an hour before forming prawn
cakes. To form the cakes, divide mixture into eight
equal-size balls and press each into a flattened cake.
Set aside on a large plate.

Melt butter in a large sauté pan over medium heat.
Add prawn cakes to pan but do not crowd. Cook
each cake for about … Read More

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Ridgeback Shrimp with Roasted Corn Cakes and Mixed Greens

8 ounces shrimp, chopped
2 cans roasted and shelled corn
1 red pepper, diced
2 scallions, chopped
9 large eggs, beaten
½ cup breadcrumbs
¼ cup flour
4 tablespoons olive oil
Salt and pepper to taste
1 pound mixed salad greens
3 key limes
4 ounces additional olive oil

Heat an ounce of olive oil in a saucepan; add red pepper, scallions and corn. Then add shrimp, mix, remove from heat and allow to cool.

In a large bowl combine eggs, breadcrumbs and flour. Heat remaining oil in a cast-iron skillet. Drop silver-dollar-size “fritter” in hot oil, cook until fritter is brown (approximately 2 minutes per side), remove from oil, dress greens with lime juice and olive oil and serve.… Read More

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Eggs Avocado, Benedict Style

(serves 2–4)

For a scrumptious-tasting brunch, a smooth sauce of avocados mashed with lemon replaces Hollandaise sauce in this delicious variation on the traditional

Eggs Benedict.
2 ripe avocados
2 tablespoons lemon juice
½ teaspoon salt
Dash of cayenne pepper
4 slices Canadian bacon
2 English muffins, toasted
4 poached eggs
Parsley for garnish

Cut avocados into quarters and remove pits. Then spoon avocado pieces into a zip-top plastic bag. Add lemon juice, salt and pepper, press out air and seal bag. Cut tip off one end of bag and stand it up.

In a skillet, cook Canadian bacon until lightly browned around edges. Place one slice of bacon on each muffin half. Top with a poached egg and squeeze avocado spread over egg.… Read More

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VEGETABLE TARTE TATIN

Serves 4–6

FOR THE PASTRY:
1 cup white flour
1/3 cup whole-grain flour
1 teaspoon anise seed
¾ teaspoon salt
4 ounce stick unsalted butter
1 large farm-fresh egg, beaten with a little water

Combine the flours, anise seed and salt in a small bowl. Grate the cold butter over the flour using the largest holes of your cheese grater. Add the beaten egg to the flour mixture and mix with a fork until the mixture starts to come together. Use your hands to quickly form the mixture into a 4-inch disk, wrap in plastic wrap and refrigerate 30 minutes.

FOR THE VEGETABLES:
3 tablespoons butter
½ cup shallots, sliced lengthwise
2 small cloves garlic, minced
Salt and pepper
1 fennel bulb, cut in half lengthwise then sliced thinly across
2 carrots, chopped
1 teaspoon thyme, rosemary
2 bay leaves
4 small turnips, scrubbed and chopped into ½-inch pieces.
4 shiitake mushrooms, stems discarded and sliced ½ inch thick
Zest of one lemon
1 teaspoon local honey

Using a 9- to 10-inch cast iron fry pan, sauté the shallots and garlic in the butter for 10 minutes on a medium-low flame. Salt and pepper as you go. If you do … Read More

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