Tag Archives | Spring 2012 Recipes

SALAD WITH GOAT CHEESE AND AVOCADO IN A PIXIE TANGERINE VINAIGRETTE WITH CANDIED PIXIE PEEL

By Kate Slaton Dunbar (Issue #33, Summer 2010)

CANDIED PIXIE PEEL

3–4 Pixie tangerines

2 cups water

2 cups sugar

Remove peel from Pixies with a potato peeler, making sure to remove only the peel and not the white pith, which can be bitter.  Bring water to a boil, add peels and boil for 8 minutes; remove from water and refill the pot with 2 cups water and bring to a boil.  Add sugar and stir until dissolved, then add peels to the water and sugar, boil until transparent, 10 to 15 minutes. Drain and allow to dry before storing. The sugar liquid may be reserved as Pixie tangerine simple syrup.

SALAD

1 pound salad greens, washed and dried

3 ounces goat cheese

½ red onion, thinly sliced

1–2 avocados, sliced

1–2 fresh tomatoes, sliced

3–4 Pixie tangerines (from candied peel) Juice from 2 Pixie tangerines (1/8 to ¼ cup of juice, depending on your taste)

¼ cup red wine vinegar

2/3 cup olive oil

1 tablespoon good Dijon mustard

Salt and pepper to taste

Thinly slice red onion and place in a small bowl.  Pour red wine vinegar over onion and let sit for 15 minutes. Take candied Pixie … Read More

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ROASTED KABOCHA SQUASH SALAD

By Olivia Chase (Issue #37, Summer 2011)

Our instinct toward eating organic, seasonal and local foods seems to be the best prescription for a healthy body, spirit and planet.

2 or 3 pound Kabocha squash

2 cloves garlic, peeled

Olive oil to brush squash

4 handfuls salad greens

1 handful arugula

1 small handful garden herbs such as basil, mint and/or sage (but not too much sage)

4 tablespoons fresh pomegranate seeds

4 tablespoons roasted pumpkin seeds

2 tablespoons extra-virgin olive oil

1 teaspoon lemon juice

1 teaspoon balsamic vinegar

Unrefined sea salt and freshly ground pepper

Parmigiano-Reggiano shavings for garnish

At 375°, roast whole squash on a lightly oiled baking sheet for about 20 minutes or until is just soft enough to cut but still very firm.  Remove from oven and cool while you wash and dry salad greens and arugula. Cut the top and bottom off of the squash and then cut in half from the top down. Cut the squash into ½-inch wedges, following its curves. The peel is edible, so no need to remove it. Rub each side of the slices with the garlic, then lightly brush with olive oil. Place in a baking dish, without … Read More

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GREEN LENTIL SOUP WITH CUMIN AND LEMON

By Anna Thomas (Issue #30, Fall 2009)

1 cup (8 ounces) French green lentils

1½ teaspoons sea salt, more to taste

1½ tablespoons olive oil

2 cups chopped leeks, white and light green only

1 large onion, chopped

1 medium sweet potato (8 ounces), diced

1 large carrot, finely diced

1 large stalk celery, finely diced

1 bay leaf

1 bunch (8 ounces) green chard

2 tablespoons cumin seed

1 cup chopped cilantro

¼ cup chopped fresh parsley

Pinch of cayenne

2–3 cups light vegetable broth

1–2 tablespoons lemon juice, more to taste

Rinse the lentils and combine them in a large pot with 4 cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat and skim off any foam that may have formed on top.

Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt and cook slowly until the onion is soft, about 8–10 minutes. Add the chopped leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onions are … Read More

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MEYER LEMON PIE

By Joline Godfrey (Issue #30, Fall 2009)

Here’s the recipe for our lemon pie. There’s no ambivalence with this (unless you insist on no dairy. I grew up on a dairy farm. The eggs, butter, cream and milk are staying. My karma may be at risk, but not the cheese soufflé.) We pull the lemons from trees in the backyard and the eggs come from the layers living in my friend Joan’s chicken condo (really, it is so much nicer than the coop on my grandparents’ farm—and that was not a bad place for a barnyard chicken).

Note: You don’t absolutely have to use Meyer lemons, but you will taste the difference when you do.

Pre-baked piecrust (This can be donea day before if you like. See directionsbelow.)

½ to 1 cup Meyer lemon juice (7–10lemons)

1/3 cup cornstarch

½ cup sugar

3–4 eggs (3 if they’re large)

1 cup whipping cream

Grate 2 teaspoons zest from lemons, set aside. Squeeze lemons for juice— you want ½ to 1 cup, depending on how intense you like your lemon.

In the top of a double boiler put 1/3 cup cornstarch; ½ cup sugar (I actually like a little less than this—maybe … Read More

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GOLDEN BEET AND WALNUT SALAD

By Olivia Chase (Issue #31, Winter 2010) I prefer golden beets because they don’t turn your hands red when you prepare them. Often cooks pair beets with goat cheese but I prefer the nutty taste of Gruyère or Comté cheese.

8 cups mixed salad lettuces, washed and chopped

4 to 5 medium golden beets

1 bay leaf

2 tablespoons olive oil

3–4 leeks

3 garlic cloves

¼ cup chopped parsley

Pinch of fennel seed

Sea salt

¾ cup walnuts

Large pinch of dried herbs like thyme

or marjoram

¼ cup olive or walnut oil

2 tablespoons orange or tangerine

marmalade

3 ounces Gruyère cheese

Boil the beets in a saucepan covered with salted water and bay leaf until done (approximately 20–35 minutes).

Cut the leeks into rings, rinse in colander to remove sand. Press the garlic. Sauté the leeks, garlic and fennel seed in the oil until soft and lightly browned. Salt. Add parsley at the very end.

In another pan, sauté the walnuts until browned, adding the dried herbs at the end.  When beets are cool enough to handle, slip the peels off and slice. Combine the beets, sautéed leeks and walnuts and toss with the oil and the … Read More

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ROASTED ROOT VEGETABLES WITH CARAMELIZED FIG AND SHALLOT SAUCE

By Carrie Clough (Issue #26, Fall 2008)

This is a good fall recipe incorporating roasted root vegetables and figs. The volume here is large enough to serve as an hors d’oeuvre for a party, but you can always scale it down to suit your needs.

VEGETABLES

(coarsely chopped into 1-inch pieces)

4–6 carrots

4–6 turnips

4 sweet potatoes (skins on or off)

4 yams

2–3 tablespoons olive oil

1–2 cloves minced garlic

Sea salt and fresh-ground pepper

Toothpicks

Preheat oven to 350°. Place cut vegetables in a large bowl and toss with olive oil and minced garlic and season lightly with sea salt and pepper. Spread evenly on parchment-lined baking sheets (you might need 3 or 4 or just do it in batches) and bake for 20–25 minutes or until vegetables are tender and a nice golden brown. Cool to room temperature.

FIG AND SHALLOT SAUCE

About 8 fresh very ripe organic figs, sliced in half (Black Mission figs work well here if you can’t find Kadota)

6 shallots, minced

1 tablespoon olive oil

3–4 tablespoons balsamic vinegar

1/3 cup water (more if needed)

Sea salt to taste

Minced parsley and chives for garnish

Preheat oven to 350°. Place sliced … Read More

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CULINARY LAVENDER

By Karen Evenden

(Issue #29, Summer 2009)

For a new twist on your favorite recipes, try adding a pinch of culinary lavender. The slightly floral and gentle flavor of the variety known as Provence will almost always provide a welcome background flavor to dishes that feature citrus as well as berries and stone fruits. Hint: Use an herb mill or mortar and pestle to break up dry lavender to release its flavor and aroma.

A word of caution: Use only lavender that has been identified as “culinary lavender.”

There are more than 200 varieties of lavender and many of them have an intense perfume, medicinal, bitter or soapy taste.

LAVENDER LEMONADE

2 cups lavender simple syrup

(recipe follows)

1 cup fresh-squeezed lemon juice

5 cups water

Lavender sprigs for garnish (optional)

In a 2-quart pitcher, combine the simple syrup, lemon juice and water. Pour into glasses that have been filled with ice cubes.

LAVENDER SIMPLE SYRUP

2 cups sugar

2 cups water

¼ cup culinary lavender buds

Combine sugar and water in a small saucepan and bring to a boil. Continue to boil for a few minutes, or until all the sugar has dissolved. Remove from heat and stir in … Read More

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CLAUD MANN ’S STRAWBERRY SHORT CAKE

(Issue #25, Summer 2008)

One can toil for hours on more elaborate desserts without coming close to achieving the simple gratification of this almost effortless summer indulgence.

Using cream instead of butter in the shortcake not only makes for lighter, more tender pastry, but also eliminates the step of cutting the butter into the flour. (Double the shortcake recipe—these are great to have with morning coffee.)

STRAWBERRIES

3 pints of the ripest, sweetest strawberries you can find, hulled and halved if small, quartered if large

1 to 2 tablespoons maple syrup, agave nectar or granulated sugar (optional)

Juice of 1 lemon

SHORTCAKE

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon ground cinnamon (optional)

½ teaspoon salt

¼ cup sugar

1¼ cups heavy cream

2 tablespoons melted butter

TOPPING

1½ cups heavy cream

A splash of pure maple syrup or agave nectar, to taste

¼ cup thinly sliced crystallized ginger

Mash about a quarter of the berries; toss with the unmashed berries, sweetening (if desired) and lemon juice. Set aside to macerate while you make the shortcake and whip the cream.

Preheat oven to 425°. In a large mixing bowl, combine the flour, baking powder, cinnamon, salt and sugar; … Read More

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CEVICHE DE CABRRILLA

By Claud Mann (Issue #23, Winter 2008)

We like to make this ceviche when lemons and avocados ripen in the Ojai Valley. Feel free to substitute any firm, white-fleshed fish if sea bass or halibut isn’t available.

¾ pound very fresh boneless, skinless sea bass or halibut,

cut into ¼- to ½-inch dice

3 tablespoons fresh lime juice

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano, preferably Mexican

2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled “Nacho Jalapeños”),

plus ¼ cup pickled jalapeños,

minced ½ medium sweet white onion, finely chopped

¾ cup grape tomatoes or 1 medium firm-ripe tomato, cut into ¼-inch cubes

½ cucumber, peeled, seeded and cut into ¼-inch cubes

4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped ½ cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 ounces)

1 serrano chile, minced

2 tablespoons fresh cilantro leaves, chopped

1 firm-ripe avocado

Coarse kosher salt to taste

Thick tortilla chips

Mexican hot chile sauce, such as Cholula

In a medium bowl, combine fish and 2 tablespoons each of lime and lemon … Read More

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BLOOD ORANGE AND FENNEL SALAD

By Sims Brannon

(Premiere issue, Spring 2002)

4 blood oranges

2 medium-sized fennel bulbs

1 small red onion

1 head radicchio

1 head green leaf lettuce

4 tablespoons olive oil

1 tablespoon lemon or lime juice

1 tablespoon orange juice

1 egg yolk, separated

Salt and pepper to taste

Peel oranges and separate into sections, removing as much white pith as possible.  Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Cut the fennel vertically into a fine julienne. Peel the onion and dice finely. Wash the radicchio and lettuce and tear into bite-sized pieces.  Place these ingredients into a salad bowl.  Combine the remaining ingredients in a small bowl and whisk until thoroughly emulsified.  Pour dressing over salad and toss.… Read More

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