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Tag Archives | Spring 2015 Recipes

Lamb Kefta

lambKefta

Makes 6–8 servings

INGREDIENTS

2 pounds ground lamb
1 small onion, grated
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cloves
1½ teaspoons salt, or to taste
Freshly ground black pepper, to taste
Vegetable oil, for cooking

PREPARATION

Thoroughly combine lamb with all the herbs and spices in a large bowl. Cover and refrigerate overnight.

Heat grill to medium-high and brush with vegetable oil. Form each portion of lamb mixture into a small sausage shape. Insert skewer lengthwise into each portion. Brush with vegetable oil and grill, turning occasionally, until just cooked through, 8–10 minutes.

Serve with rice, if desired.

NOTE: Grilling skewered ground meat can be tricky if not prepared. Make sure your grill is well-seasoned and plenty hot to prevent sticking. If sticking does occur, use a sturdy, heat-proof spatula to flip and move the skewers to keep them in one piece.

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Seared Scallops over Grilled Cream Corn and Jalapeno “Risotto Style”

searedScallops

Makes 4 servings

INGREDIENTS

1 cup white wine (something you’re drinking with dinner, see note)
2 cups heavy cream
4 tablespoons oil, divided
1 red onion, finely chopped
1 fresh jalapeno, seeds and ribs removed and minced
3 ears corn, grilled and removed from cob
½ cup finely grated Parmesan cheese
12 (U/10) scallops, cleaned and dried thoroughly
6 tablespoons unsalted butter
Salt and pepper, to taste

PREPARATION

Place white wine in a small saucepan over medium-high heat and simmer until reduced by half. Add heavy cream and reduce by half again; set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, jalapeno, and season with salt and pepper. Add grilled corn and toss together. Add ¾ cup of the winecream mixture. Bring to a simmer and reduce to the consistency of a soupy cream corn. Add cheese and taste for seasoning. Keep warm while preparing scallops.

Season both sides of cleaned and dried scallops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast iron) over high heat. Add each scallop to skillet and hold down for a few seconds to get a nice sear on them. Carefully flip scallops to the other side and repeat. Add butter and kill the heat.

To serve, evenly distribute the creamed corn between large bowls and top with scallops. Garnish with a touch more Parmesan cheese and microgreens, if desired.

NOTE: The chef recommends pairing this with a Sauvignon Blanc, such as Murphy-Goode, or a sweeter Chardonnay, such as Sonoma- Cutrer.

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Nurse Wendy’s Mouth-Watering Cucumber Vinaigrette

nurseWendyCuke

Makes 4 servings

INGREDIENTS

2 large cucumbers, sliced
1 teaspoon kosher salt
1/3 cup apple cider vinegar
1/3 cup water
¼ cup canola oil
2 tablespoons sugar
1 teaspoon minced fresh dill
1 teaspoon Vegeta all-purpose seasoning
½ teaspoon ground white pepper
¼ teaspoon dry mustard
Pinch ground red pepper
¼ cup chopped red onion

PREPARATION

Start by placing cucumbers in a colander. Sprinkle with salt. Let sit for approximately 30 minutes to extract liquid.

Combine remaining ingredients and whisk until sugar is dissolved. Add drained cucumbers and place in refrigerator for 2 hours. Dive in and savor your cukes! PS It’s okay to drink the vinaigrette. It’s that good.

NOTE: Vegeta is a specialty seasoning made from dehydrated vegetables, herbs, and spices. It can be purchased locally at Geiers sausage kitchen or online

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Honey Egg Custard with Fresh Berries

honeyEggCustard

Makes 8 (4-ounce) servings

INGREDIENTS

3 large eggs
1/3 cup honey
1 teaspoon vanilla extract
Pinch sea salt
2½ cups half-and-half
1 cup fresh berries (sliced strawberries and blueberries)
2 tablespoons strawberry jelly

PREPARATION

Heat oven to 350°. Bring a large kettle of water to boil.

In a large bowl, lightly beat eggs with honey, vanilla, and salt; set aside.

Scald half-and-half by placing in a small saucepan over medium heat. Heat, stirring frequently with rubber spatula to prevent scorching, until half-and-half begins to steam and gently simmers along the edges.

Beginning with just a few drops at a time, very slowly pour scalded half-and-half into eggs, whisking constantly. Pour egg and cream mixture through a sieve and divide among 8 (4-ounce) custard cups or mason jars.

Cover bottom of a 9-by-13-inch baking pan with paper towels to prevent sliding and place custard cups on top. Fill pan with hot water to within ½-inch from the tops of the cups (the water helps the custard cook evenly). Carefully transfer pan to center rack of oven and bake until custard is set, 30–40 minutes. An inserted knife edge will come out clean. Let custard cool for 30 minutes before removing from water bath.

Toss berries with jelly to glaze them. Top each custard cup with glazed fruit before serving.

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Curried Deviled Eggs with Mango Chutney

curriedDevilEggs

Serves 6

INGREDIENTS

6 hard-boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/8 teaspoon salt
3 tablespoons mango chutney

PREPARATION

Cut hard-boiled eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork. Add mayonnaise, mustard, curry powder, and salt. Mix ingredients until smooth. Divide filling among egg halves. Garnish each egg with a small dollop of mango chutney.

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Croque Madame

croqueMadam

Serves 2

INGREDIENTS

5 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 cup milk
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 cup coarsely grated Gruyère cheese, divided
4 slices sourdough bread
2 teaspoons Dijon mustard
¼ pound thinly-sliced, Black Forest ham
2 large eggs

PREPARATION

Heat oven to broil.

Make the béchamel sauce: Melt 2 tablespoons butter in a small saucepan over medium-high heat. Whisk in flour and cook until golden, about 3 minutes. Add milk and salt and whisk constantly until sauce thickens, about 2 minutes. Remove from heat and stir in nutmeg and ½ cup cheese.

Make the sandwiches: Place bread slices on a baking sheet. Spread mustard evenly on 2 slices of bread and top with ham, dividing evenly. Evenly spread half of béchamel sauce on remaining 2 slices of bread, and top with remaining cheese, dividing equally. Close sandwiches by inverting ham sides on to cheese sides.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sandwiches to pan and cook, turning once, until golden brown and cheese is melted, 3–4 minutes. Transfer sandwiches back to baking sheet and top with remaining béchamel sauce, spreading evenly. Broil sandwiches on top rack until sauce is bubbly and golden in spots, about 2 minutes.

Melt remaining tablespoon of butter in same skillet over medium high heat. Crack eggs into pan and fry, covered, until whites are set and yolks are still runny, 2–3 minutes. Season with salt and pepper and then use a spatula to top each sandwich with an egg. Serve immediately.

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Creamy Celery & Bean Soup with Coconut and Crispy Bacon

creamyCelerySoup

Makes 4 servings

INGREDIENTS

4 strips center-cut bacon
1 tablespoon butter
4 cups chopped celery, stalks and tops
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 (15-ounce) can white beans, drained and rinsed
2 cups vegetable or chicken stock
1 (14-ounce) can coconut milk
Salt and ground pepper, to taste

PREPARATION

Lay bacon in bottom of a cold, large stockpot or Dutch oven. Turn heat to medium and cook until bacon is crisp, turning often. Remove and set aside on paper towels.

Add butter to pot and melt. Add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add white beans, stock, and coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.

Purée soup with an immersion blender or by transferring to a food processor or blender. Adjust seasonings to taste. Serve with cooked bacon crumbled on top and thyme garnish.

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Spring Pea & Mint Pasta with Goat’s Milk Ricotta

springPeaPasta

RECIPE BY CHARLOTTE ABRAMS
PHOTO BY KATHRYN BRASS- PIPER

Makes 4 servings

INGREDIENTS

12 ounces dried Mafaldine pasta, broken in half
4 cloves garlic, thinly sliced
2 tablespoons grass-fed butter
1½ teaspoons sea salt
4½ cups water
12 ounces sugar snap peas, stem ends snapped
6 ounces frozen peas
2 tablespoons finely chopped mint
1 cup Goat’s Milk Ricotta (or store-bought ricotta), room temperature
Zest of 1 lemon
Sea salt and freshly ground pepper

PREPARATION

Combine pasta, garlic, butter, 1½ teaspoons salt, and water in a large, straight-sided skillet. Bring to a boil over high heat. Cook, stirring often, for 5 minutes. Add sugar snap peas and continue to cook until pasta is al dente and water has reduced to a sauce-like consistency, 2–3 minutes.

Quickly add peas and stir to warm through. Add mint and toss to combine. Divide among 4 bowls and top with ricotta and lemon zest. Season with salt and pepper. Serve immediately.

GOAT’S MILK RICOTTA

Makes about 1 cup

INGREDIENTS

4 cups whole goat’s milk
1 teaspoon sea salt
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice

PREPARATION

Combine milk and salt in a heavy-bottomed saucepan over medium heat. Warm milk, stirring often with a rubber spatula to prevent scorching, until it reaches 180°.

Remove from heat and briefly stir in vinegar and lemon juice. Let sit undisturbed while curds form, about 5 minutes.

Set a sieve over a large bowl and line with cheesecloth. Carefully transfer the curds to sieve and let drain briefly. Serve immediately or store in refrigerator.

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Basic Almond Mylk – Vanilla Variation

vanillaAlmondMylk

INGREDIENTS

1 recipe Basic Almond Mylk
4–6 large, pitted dates
½ teaspoon pure vanilla extract
¼ teaspoon sea salt

PREPARATION

Combine mylk, dates, vanilla, and salt in a powerful blender. Blend on high until smooth. For a creamier texture, pour through a fine-mesh strainer. Shake well before drinking. Best served very cold.

Try adding ½ cup hulled strawberries to the blender to make strawberry mylk, or 2 tablespoons cocoa powder to make chocolate mylk.

 

“I said to the almond tree, ”Friend, speak to
me of God,” and the almond tree blossomed.”
-Nikos Kazantzakis

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Basic Almond Mylk

almondMylk

Makes 3½ cups

INGREDIENTS

1 cup whole almonds, preferably raw or steam pasteurized
3½ cups filtered water

PREPARATION

To prepare almonds, place in a large bowl and cover with water. Let soak overnight. Drain water and rinse before using. Place soaked almonds in a powerful blender, such as a Vitamix.

Add 3½ cups filtered water and blend on high until completely smooth, about 1 minute.

Slowly pour mixture into a nut milk bag set over a large bowl. Squeeze bottom of bag to extract mylk. (Do not discard almond pulp, freeze to use later for baking or making smoothies.) Transfer mylk to a glass jar and refrigerate. Shake well before drinking. Best served very cold.

NOTE: I highly recommend purchasing a nut milk bag, it makes the process of homemade mylks much easier. A variety of choices can be found online.

Where to Buy:

Not ready to commit to homemade mylk-making but still want to see what all the fuss is about? Not to worry, Sarafresh Juice (sarafresh.com) and CROP (cropjuicesrq.com) both offer their own unique versions of fresh and additive-free almond mylks for purchase. Be prepared to be addicted.

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