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Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

 

4 bone-in rib pork chops

2 T. butter

1 C. flour

2 eggs beaten

 

1 C. plain breadcrumbs

1 C. panko breadcrumbs

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

2 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1/2 C. grated Parmesan or Romano cheese

 

2 T. butter

3 cloves garlic minced

1/2 C. chicken stock/broth

1 C. heavy cream

2 T. lemon juice

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

1/4 tsp. oregano

1/2 C. shredded mozzarella cheese

2 T. shredded Asiago cheese

Salt to taste

Pepper to taste

 

Mix all seasoned bread crumb ingredients in a large bowl. Preheat oven to 350 degrees F.  Melt 1 T. of butter in a skillet over medium-high heat. Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture. Brown chops on both sides (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 T. butter and repeat. Bake chops in preheated oven for 20 minutes; meanwhile make sauce. In a small saucepan, melt the 2 T. of butter over medium heat. Add the garlic and sauté for about 5 minutes. Stir in the stock, lemon juice, oregano and the cream. Heat until it begins to bubble. Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now. Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy). Sauce may be poured over the cooked chops or served on the side like a gravy.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (4-ounce) pieces beef sirloin, pounded to a 1/4-inch thickness

5 tablespoons olive oil

Juice of 1 lemon

2 small zucchini, thinly sliced into rounds (about 2 cups)

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

Put the flour in a shallow bowl and season well with salt and pepper. Put a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Working with one piece of meat at a time, dredge the beef in the flour, making sure to coat both sides well. Shake off the excess. Add 3 tablespoons of the olive oil to the preheated pan. Put the beef in the pan and cook until golden brown on both sides, about 2 minutes per side. Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the zucchini, tomatoes, basil, zest and cheese (if using); season with salt and pepper, and toss well to combine.  Put the beef on plates, top with zucchini salad, and serve.

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

 

½  of 410g can cannellini beans (14oz. can)

½ – 1 clove garlic, peeled

A little virgin olive oil

A little white wine vinegar

Small bunch of summer savory

Few slices of Fougasse (a French bread)

 

Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.  Serve with griddled slices of fougasse.

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

1 boneless turkey breast (2 1/2 pounds)

1 bunch of fresh rosemary, about 8 large sprigs

8 to 12 oil-packed anchovies

2 large garlic cloves, finely chopped

Finely grated zest of 1 lime

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 T. EVOO

If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO°F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn’t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O°F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.

 

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving

 

Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

1 Baguette – sliced thinly on the diagonal

2 T. Olive Oil

1 (10 oz) Package Frozen Peas , thawed OR 1 ½ C. Shelled English Peas

1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)

½ Cup Ricotta Cheese

4 Chives – roughly sliced

½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)

½ tsp Lemon Juice

¼ heaping ts.p Salt

1/8 tsp. Pepper

Pine Nuts , to taste

Lemon Zest , to taste

Gremolata:

2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced

1 T. Extra Virgin Olive Oil

3 T. Chives

¼ Cup Parsley – chopped

1 Lemon Zest

Sea Salt , to taste

 

Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.  Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.

Trinidadian Chicken and Rice (Pelau)

Trinidadian Chicken and Rice (Pelau)

Trinidadian Chicken and Rice (Pelau)

 

For the Trini-Style Green Seasoning

 

4 stalks scallion, chopped

1 bunch fresh thyme

2 bunches fresh chadon beni (culantro) or cilantro

1 bunch fresh parsley

12 cloves garlic, peeled

1 large yellow onion, peeled and roughly chopped

1 Scotch bonnet (optional)

6 pimiento peppers

3 tablespoons distilled white vinegar

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 tablespoon soy sauce

1 teaspoon ketchup

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 (3-pound) chicken, cut into parts

2 C. dried pigeon peas

3 tablespoons brown sugar

2 C. canned coconut milk

2 C. parboiled rice, washed and drained

3⁄4 cup chopped onions

1 cup peeled and chopped calabaza pumpkin

1⁄2 cup peeled and chopped carrots

1 whole Scotch bonnet

1⁄2 cup sliced scallions

 

To make the Trini-style green seasoning, puree the scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar and oil in a blender. Remove to a baking dish and season with salt and pepper. Add the soy sauce, ketchup and 1 tablespoon of the oil to the green seasoning. Season with salt and pepper, add the chicken and set aside while you cook the peas. In a small pot, cover the peas with salted water and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, until the peas are cooked. Drain the peas and reserve the cooking liquid.  Heat the remaining 2 tablespoons oil in a pot on medium heat; when the oil is hot, sprinkle the brown sugar evenly over the base of the pot. Let the sugar melt and when it starts to bubble, add the chicken and sear it, turning often, until browned and coated with the “burnt” sugar, about 8 minutes. Add the peas and stir. Add 1 cup of the reserved cooking liquid and the coconut milk and cook for about 30 minutes. Stir in the rice and up to another cup of the reserved cooking liquid as needed and bring to a boil. Cook for about 5 minutes, then add the onions, pumpkin, carrots and Scotch bonnet. Season with salt and pepper and simmer until much of the liquid has evaporated, about 15 minutes. Cover

the pot and cook until all the liquid has evaporated, 30 to 40 minutes. Serve garnished with the scallions.

Onion-Thyme Jam

Onion-Thyme Jam

Onion-Thyme Jam

Makes about 1 cup

2 tablespoons unsalted butter

2 tablespoons olive oil

4 medium sweet onions, chopped (about 4 cups)

2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)

1 bay leaf

1 roasted garlic clove, mashed (optional)

Kosher salt

Freshly ground black pepper

1/4 cup apple cider vinegar

2 tablespoons brown sugar

 

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes.  Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.  Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.  Can be refrigerated for a few days; return to room temperature before serving.

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

 

6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste

 

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

 

Yield: 4 servings

Calories: 320

Fat: 9g

Fiber: 6g

Green Herb Mayonnaise

Green Herb Mayonnaise

Green Herb Mayonnaise

I do love a pure from-scratch mayonnaise, but they can be runny and they use up a lot of olive oil. Starting with good-quality store-bought mayo and then freshening up the flavor with a yolk and some oil is a fine compromise, and a time-saver. You can use whatever mix of fresh herbs you like—this is just a suggestion.

1 small handful flat-leaf parsley leaves and tender stems

1 small handful basil leaves

Healthy pinch of mint leaves

Healthy pinch of tarragon leaves

Healthy pinch of dill fronds

1 C. Hellmann’s or Best Foods mayonnaise

1 egg yolk

1 tsp. fresh lemon juice

1/2 tsp. kosher salt

Freshly ground black pepper

1/4 C. extra-virgin olive oil

Put the parsley, basil, mint, tarragon, and dill in a food processor and pulse 3 or 4 times to partially chop. Add the mayonnaise and pulse a few more times to blend. Pulse in the egg yolk, lemon juice, salt, and several twists of pepper, then, with the motor running, drizzle in the olive oil and process until the mayo is creamy and fluffy, scraping down the sides of the bowl as needed. Taste (watch the blade!) and adjust with more salt, pepper, or lemon juice. Store in the fridge for up to 2 weeks.

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

2 T. unsalted butter

2 yellow onions, chopped

9 oz. young, tender sorrel leaves, stems removed

1 1/4 lb. red new potatoes, peeled and thinly sliced

2 cups chicken or vegetable stock, or canned broth

4 cups water

1/2 cup heavy cream

Salt and freshly ground pepper, to taste

Torn Croutons

To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.  Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper.  Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately.

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Flavored Compound Butters

Flavored Compound Butters

Flavored Compound Butters

Citrus Tarragon Butter

 

4 T. Unsalted Butter, room temperature

1 T. finely chopped Tarragon

1 T. finely chopped Scallion

½ tsp. freshly grated Orange Zest

1/8 tsp each salt and pepper

 

Scallion Basil Butter

 

4 T. Unsalted Butter, room temperature

2 T. finely chopped Basil Leaves

1 T. finely chopped Scallion

1/8 tsp. salt and pepper

 

Chili-Cilantro Butter

 

4 T. Unsalted Butter, room temperature

3 T. finely chopped Cilantro

2/4 tsp. Chili Powder

1 tsp. freshly grated Lime Zest

½ tsp. Lime Juice

1/8 tsp. each salt and pepper

 

 

Citrus Tarragon Butter

 

2 sticks unsalted butter, room temperature

Zest from 1 large orange

Juice from ½ orange

2 tablespoons finely chopped fresh tarragon

1 small shallot chopped

Pinch of salt

 

Garlic Herb and Parmesan Butter

 

8 ounces softened unsalted butter

4 cloves garlic, minced

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

2 tablespoons green onion, chopped

1/4 cup grated parmesan

Salt and pepper, season to taste

 

 

Parsley, Chili, Garlic, And Lemon

 

4 Tbsp. Finely Chopped Fresh Italian Flat-Leaf Parsley

1 tsp. Chili Flakes

4 Cloves Garlic, finely chopped

Zest of 1 Lemon

1/2 tsp. Coarsely Ground Black Pepper

1 Stick (1/2 Cup) Unsalted Butter, softened at room temperature

For Each: Add all ingredients to a large bowl. Using an electric hand mixer beat all ingredients until well combined and fluffy.  Place a medium size piece of plastic wrap on to a clean, flat surface. Using a rubber spatula, gather the butter together in the bowl, and then spoon the butter mixture out of the bowl and onto the center of the plastic wrap. Grabbing the bottom portion of the plastic wrap, pull it up over the butter and begin forming a log shape. Twist the ends of the plastic wrap and place butter in the fridge.  Melt the compound butters on top of steamed vegetables, grilled fish or stuff a  chicken breast and bake.

–

Verbena Butter

 

6 ounces butter, softened (1.5 sticks of butter)

2 T. honey

2½ tsp. finely chopped verbena (can also grind in a spice grinder)

Pinch of salt (if using unsalted butter)

 

Mix all ingredients together either by hand or using a mixer

 

 

Shallot-Parsley Butter

 

2 garlic cloves, peeled

3/4 cup peeled and coarsely chopped shallots

2 C. picked-clean parsley leaves

1 1/2 tsp. salt

1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature

 

In food processor chop garlic. Add shallots and chop finely. Add parsley and salt, process to coarsely chopped, then add butter. Process to smooth and emerald green.

 

 

Ramp Compound Butter

 

3 oz (Roughly 3 C.) lightly packed ramp leaves Use a scale for the best tasting result.

8 oz 2 sticks salted butter

1/2 T. cold water

A few cracks of the peppermill

1/2 T. chilled lemon juice or water plus a few scrapes of lemon zest, optional

 

Cut the butter into T. sized pieces and bring to room temperature. Bring a pot of water to a boil and blanch half of the ramp leaves for a few seconds, just until they wilt, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted. Squeeze the leaves dry, then chop roughly on a cutting board with the fresh ramp leaves. In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained. If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor. Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it. Double check the seasoning, adjust as needed (if you want it stronger you can spin in some extra chopped ramp leaves). Spread the butter onto a piece of parchment and refrigerate, or cut into portions and freeze. The butter will keep for a week or two in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.

 

 

Wood Sorrel Compound Butter

 

1/4 lb of unsalted butter (1 stick)

1 cup of fresh wood sorrel, lightly packed

1/8 tsp. of sea salt.

 

Mince sorrel in food processer, add butter in cubes and salt.  Process until smooth and creamy.  Wrap in plastic wrap and freeze.

 

 

 

Lemon Thyme Herb Butter

1 stick butter

¼ cup fresh lemon Thyme, chopped

1 Tbsp lemon juice

Pinch of salt, pepper, chili powder

1 clove of garlic

 

Melt the butter. Add the thyme, garlic, lemon juice, and seasonings. Season with salt, pepper, and chili powder to taste and use immediately.

Pan-Seared Sea Scallops with Citrus Tarragon Butter

Pan-Seared Sea Scallops with Citrus Tarragon Butter

Pan-Seared Sea Scallops with Citrus Tarragon Butter

1 ½ pounds large sea scallops (about 24 large scallops)

3 tablespoon olive oil, or more as needed

½ teaspoons sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter, or more as needed

Juice of 2 oranges

Juice of 1 lemon

1 tablespoon chopped fresh tarragon (or chives or chervil)

Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl or on a plate. Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne pepper and toss gently to coat. Heat 1 tablespoon of the butter with the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles. Working in batches, place the scallops in the hot skillet, leaving about ½ inch between each scallop. Sear the scallops, undisturbed, for 1 ½ to 2 minutes per side, until they are opaque and light golden around the edges. The scallops will continue to cook after they’re out of the pan so it’s better to undercook than overcook them. Remove the scallops from the pan and place them on a platter and cover loosely with foil to keep warm. Repeat with the second and possibly third batch of scallops, adding more butter and oil to the pan as needed. When all the scallops have been cooked, pour the orange juice, lemon juice, and tarragon into the skillet, scraping up the brown bits from the bottom of the pan. Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half. Remove the pan from the heat and stir in the remaining tablespoon of butter until it melts. If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving. Serve the scallops warm, with the sauce spooned over them.

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

1 onion, peeled and finely diced
600mls vegetable stock
1 tsp. Anchovy Paste
4 spring onions, trimmed and chopped
450g to 500g assorted green lettuce & salad leaves (such as Batavia lettuce, Iceberg Lettuce, Watercress, Rocket, Spinach and Nettles)
¼ C. chopped Tarragon
small bunch of mint (chopped, about 2 to 2 tablespoons, some left for a garnish)
2 teaspoons cornflour (mixed with a little milk)
200ml skimmed milk (0% fat)
salt and pepper (to taste)
Lemon Juice

Pour the stock into a large saucepan that has a lid and dissolve anchovy paste into liquid; add the chopped onion and spring onions. Simmer with the lid on for 10 minutes, or until the onions are soft. Add the lettuce and green leaves, replace the lid and simmer for a further 15 to 20 minutes, or until the leaves have cooked down and are soft. Add the chopped tarragon and mint and cook for a further 1 to 2 minutes. Transfer the soup to a blender or using a hand-held immersion blender, liquidize the soup until it is smooth. Pour the soup back into the saucepan. Add the corn flour and milk paste to the rest of the milk and then add it to the soup. Bring the soup to the boil and then turn down the heat, making sure you stir it continually until the soup has thickened. Season to taste with salt and pepper. Serve in warmed soup bowls and scatter some chopped mint over the top of the soup as a garnish

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Endive Salad with Golden Beets, Apples, and Anise Hyssop

Endive Salad with Golden Beets, Apples, and Anise Hyssop

2 tsp. aged red wine vinegar
1 tsp. balsamic vinegar
1/4 tsp. salt
1 shallot, diced
2 tsp. chopped fresh anise hyssop leaves
2 T. walnut oil
1 T. olive oil

3 golden beets, about 1 lb. total, tops trimmed to 1/2 inch
1/2 C. walnut halves
3 or 4 endives, 3/4 to 1 lb. total, quartered and cored
2 medium Golden Delicious apples
Salt, to taste

To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise hyssop leaves. Let stand for 10 minutes. Whisk in the walnut oil and olive oil. In a covered steamer over boiling water, steam the beets until tender when pierced, 25 to 40 minutes. Remove from the heat and let stand until cool enough to handle. Cut off the stems and slip off the skins. Cut the beets into thin wedges and toss with 1 T. the vinaigrette. Meanwhile, preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, about 7 minutes. Cut the endives into long, thin slivers. Set an apple upright on a cutting board and cut 1/4-inch-thick slices off each of 4 sides of the apple. Cut the slices into long strips. Repeat with the remaining apple. In a bowl, toss the apples with the endives, walnuts and the remaining vinaigrette. Season with salt. Divide the salad among 4 salad plates or bowls and top with the beets.

Watermelon Appetizer with chèvre and Anise Hyssop

Watermelon Appetizer with chèvre and Anise Hyssop

16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain chèvre (goat’s-milk cheese)
4 tsp. Crème Fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.

Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately or cover loosely and refrigerate. Serve within 1 hour.

Fluffy Buttered Rosemary Braids

Fluffy Buttered Rosemary Braids

1/4 C. warm water
1 tsp. sugar
1 package (2.25 tsp) instant yeast
1 3/4 C. all-purpose flour
1 3/4 C. bread flour
2 tsp. salt
6 large eggs, lightly beaten + 1 egg, beaten (for egg wash)
1 1/2 sticks (12 T.) unsalted butter at room temperature, cut into 6 pieces, plus 2 tsp. melted for brushing
2 sprigs rosemary, leaves removed and finely chopped

In the bowl of a stand mixer combine warm water, sugar, and yeast. Let stand for five minutes until foamy. In a medium bowl, whisk together both flours and salt. Add eggs and flour mixture to yeast and combine roughly with a wooden spoon. Place the bowl on the mixer and fit with the dough hook, and knead on medium-high speed until the dough begins to pull away from the sides of the bowl. This will take about five minutes. Beat in the butter one piece at a time until fully incorporated and the dough is sticky but firm. If the dough is too sticky you can add a little more flour a tsp. at a time until it’s no longer sticky (tacky is okay). Keep in mind adding more flour makes bread denser. Cover the bowl with plastic wrap and place in the warmest spot in your kitchen to rise. Let rise for 1 hour or until doubled in bulk. Transfer the bowl to the refrigerator and chill the dough for at least two hours, or overnight. Line two large baking sheets with parchment or a silpat. Once the dough has chilled, divide it into six equal portions. On a lightly floured surface, roll each piece into a 16-inch-long rope. Braid the ropes on the prepared sheet trays. Press the ends to seal. Set aside and allow to rise for 1 hour. Preheat the oven to 350 degrees. Brush the braids with egg wash and place in the oven to bake for 20 minutes. While the bread is baking add the chopped rosemary leaves to the 2 tsp. melted butter. After the bread has baked for 20 minutes, remove from oven and brush with rosemary butter. Return to oven and bake for another 8 minutes. Allow the bread to cool slightly before serving. Enjoy!

Grilled Corn Salad with Fresh Herbs

Grilled Corn Salad with Fresh Herbs

¼ C. white lemon balsamic vinegar (or lemon juice and honey)
½ C. olive oil
Salt and pepper
½ C. fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced

Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.

Sweet Basil and Lemon Sorbet

Sweet Basil and Lemon Sorbet

2/3 C. water
¾ C. superfine Sugar
Zest of 2 lemons
1 large bunch of basil leaves (whichever variety you wish), reserve some to serve
2/3 C. lemon juice

Place the water, sugar and lemon zest in a small pan, bring to the boil and simmer for 4 minutes. Remove from the heat and allow to cool for 10 minutes. Remove the basil leaves from the stems (discarding the stems) and purée the leaves in a pestle and mortar or blender. Add the lemon juice and basil purée to the lemon-zest syrup, stir well, then allow to cool for 30 minutes to allow the flavors to infuse. If you wish to be posh, strain the infusion through a sieve or if, like me, you love the leaves, simply pour it straight into a plastic tub or earthenware freezer-proof dish and place it in the freezer. Generally, sorbet takes 2 hours to set. So that the sorbet is not rock hard, remove the container from the freezer after 30 minutes, beat the sorbet with a fork and return to the freezer. Repeat this three more times, every 30 minutes. You will find that this will make the sorbet crystallize rather than set as a rock of ice. Serve decorated with some fresh basil leaves.

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora says: a pasta salad is a good dish to have in your repertoire, and this one, with its butterfly-shaped pasta, shines-just be sure to choose fresh, bright herbs. For pasta salads, cook the pasta a little less than you would for a hot pasta dish.

3 tsp. kosher salt
1 pound farfalle pasta or orzo
3/4 C. peas (blanched if fresh)
1/4 C. finely chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh oregano
1 tsp. chopped fresh mint
3 garlic cloves minced
5 tsp. fresh lemon juice (from 2 large lemons)
1 1/2 C. halved cherry tomatoes
2 tsp. extra-virgin olive oil

Bring a large pot of water to a boil over high heat. Add 2 tsp. the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until the past is done but still firm. Drain the pasta in a colander, rinse with cold water, and drain again. In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 tsp. salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil, and toss gently. Serve or cover and refrigerate until you’re ready to serve.

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

4 x Fillets Cod
Sea salt & black pepper
Zest of 1 lemon
Juice of 1 lemon
Good glug of olive oil

Sorrel Salsa Verde

1/2 Clove of garlic – Crushed and finely chopped
2 Anchovy fillets – Finely chopped
Small handful of sorrel – Finely chopped
Small handful of parsley leaves – Finely chopped
Large handful of basil leaves – Finely chopped
Generous sprinkle of sea salt
Generous sprinkle of black and white pepper
1 Tsp Dijon mustard
1 Small glug of red wine vinegar
Generous glug of good quality extra virgin olive oil

Start by marinating the cod fillets by evenly covering them with lemon juice, zest, seasoning and oil, cover and place in the fridge for as long as you have. Next combine all salsa verde ingredients together, ensuring you’ve chopped it all as finely as possible (you can use a blender but I prefer it to be hand cut). Make sure you try it and adjust seasoning accordingly. Cover and place in the fridge for the flavours to combine and intensify. Bring to the boil a large pan of water and add in a handful (roughly a third) of the mint leaves plus a sprinkle of salt before adding the potatoes and cooking for 7-10 minutes or until the potatoes become soft. Once the potatoes are cooked drain the water and add in the remaining mint leaves plus the seasoning, a large knob of butter and a glug of oil. Slightly mash with the back of the spoon or fork. Cover to keep warm or let cool and reheat when you’re ready to serve. Once you’ve thoroughly washed the spinach add to a pan over a medium heat along with a small amount of seasoning and cover until the leaves wilt. Drain or squeeze out the excess liquid prior to serving. For the cod fillets, place a large frying pan over a medium to high heat and allow to heat up for a minute or so then place the fillets in the pan skin side down (your marinade should be oily enough to ensure the skin doesn’t stick but if not add a small glug of oil to the skin of the fish along with an extra sprinkle of salt then place face down in the pan). Allow to cook here for around 2-3 minutes until the skin crisps. If the fillets are quite thick transfer to a baking dish and allow to cook on 190 degrees Celsius for a further 3-4 minutes until the fish is cooked through. Once cooked allow to rest under foil for 2-5 minutes before serving.
Plate up by starting with the spinach in the centre of the plate followed by the crushed minted new potatoes on top. Place the fillet of cod on the potatoes and finish by adding a generous dollop (or two) of salsa verde.

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives

1 T. vegetable or canola oil
4 chicken breasts, bone in and skin on
1 tsp. kosher salt
1 lemon cut in half
1/2 C. pitted black olives
1/2 C. cherry tomatoes
handful of thyme (about 8-10 stems)

Preheat oven to 450°F. Heat the oil in an oven-proof skillet over medium-high heat. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast for 25 minutes, or until chicken is cooked through. The chicken breasts I used were 3/4 pound each.

Honey Lemon Balm Jelly

Honey Lemon Balm Jelly

3 C. (packed) fresh lemon balm leaves
6 C. water
1 1/2 – 3 C. local honey (choose amount that suits your tastes)
juice and zest of 2 lemons
8 tsp. Pomona’s Pectin powder
8 tsp. calcium water (made using calcium powder that comes with Pomona’s Pectin, instructions included in package)

In very hot water, wash and rinse 8 half pint canning jars. This can be done by hand or in the dishwasher. Do this right before ready to use so jars are still hot. Add lids and rings to a large pot and cover with water. Bring to a strong simmer but do not boil. Keep lids and rings in hot water as you prepare jam. Bring the water to a boil in a saucepan and stir in the lemon balm . Remove from heat, cover, and let the mixture steep for 20 minutes. Strain the “tea” squeezing the leaves to remove all the liquid. Stir in the fresh lemon juice, zest and calcium water. You should have very close to 6 C. liquid after the lemon juice is added. If you don’t, add enough water to make 6 C. Measure honey and pectin into a separate bowl, stir thoroughly (you can start with less honey and add more later). In a saucepan over the highest possible heat, bring the “tea” mixture to a boil then add the honey/pectin mixture. Check (taste) to see at this time if you would like to add more honey. Bring mixture back up to a hard rolling boil, time it for 2 minutes, stirring constantly. Now it is time to transfer the jelly to jars. Using a sterilized wide mouth funnel and small measuring C. as a scoop, fill hot/clean jars leaving 1/4″ head space at the top. Place lids on the top and screw on bands, not too tightly. Process jars in boiling water for 10 minutes. (Add one minute more for every 1,000 feet of elevation.) Using a jar lifter, remove from water once processed. Allow to sit in one spot and cool completely. Add to your pantry!

Artichokes with Lemon and Mint

Artichokes with Lemon and Mint

12 fresh artichokes, small (baby) or medium sized
1 lemon
1 garlic clove
1-3 sprig of fresh mint
1 red or green chile (optional)
100 ml. Extra virgin olive oil
Salt and pepper

Peel the lemon keeping the rind in one piece. Prepare a large bowl with water and the juice of the lemon. Peel the artichokes leaving the hearts clean with the inner tender leaves. Place the artichoke hearts in the bowl with the sprig of mint and leave them soaking for 20 min.  (When peeling the artichokes place them immediately in the water with lemon. It will prevent the peeled artichokes to turn brown)  Rinse several times and dry the water out using a salad spinner. Arrange the artichokes at the bottom of your pan with the tails upwards. Add salt and pepper and add the garlic clove, lemon rind, mint, and chile (if used) among the vegetables. Add olive oil and the same amount of water (until the artichokes are covered half size by the liquids). Cover with the lid and simmer gently for 20 minutes. Serve this dish dressing the plate with the cooking juice. It is scrumptious!

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Basil – Summer’s Favorite Herb

Basil – Summer’s Favorite Herb

Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.

The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.

But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.

Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.

Six tasty basils

6 Tasty BasilsSweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.

Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.

Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.

Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.

Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.

Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.

Planting and care

One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.

Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.

Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.

Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.

Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.

Search for Basil Recipes

Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter

Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini

Basque Green Sauce:

4 chopped garlic cloves 

 2 bay leaves 

 4 jalapeños (seeds removed if desired, and chopped) 

 1/2 teaspoon sea salt 

 2 tablespoons sherry vinegar 

 1/4 cup finely chopped fresh parsley leaves 

 2 tablespoons finely chopped fresh oregano leaves 

 2 tablespoons finely chopped fresh basil leaves 

 1/4 cup extra-virgin olive oil  

In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

crostini

1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted

Basque Green Sauce

Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)

In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

 

1 pineapple cut into bite-sized pieces

1/4 C. fresh basil thinly sliced

1 lime juiced

1/2 watermelon cut into bite-sized pieces

 

Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

 

3 Zucchini, sliced quite thin in long ribbons

30 celingine mozzarella balls

1 T. Coriander seeds

1 mint bouquet

1 head Garlic

1 – 1 ½ C. Olive oil

 

Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.

Middle Eastern Green Sauce

Middle Eastern Green Sauce

Middle Eastern Green Sauce

 

This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.

 

1 tsp. cumin seeds

1 tsp. coriander seeds

Leaves from 1 small bunch parsley

Leaves and tender stems from 1 small bunch cilantro

2 serrano or jalapeno chiles

3 garlic cloves

6 scallions

1/2 tsp. salt

¼ C. olive oil

 

Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.

Caprese Benedict with Basil Hollandaise

Caprese Benedict with Basil Hollandaise

basilholl4 English muffin halves

8 ounces fresh mozzarella, sliced thinly

1 large heirloom tomato

8 large fresh basil leaves

1 tablespoon white vinegar

4 large eggs

Black pepper and kosher salt

 

1 egg yolk

2 tablespoons lemon juice

2 large basil leaves

¼ cup melted butter

kosher salt

black pepper

 

Put a shallow pot of water over medium heat to simmer and add the vinegar. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside. Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil. Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.