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Tag: Herb

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

 

5¼ tbsp (20g) picked flat-leaf parsley

3¾ tbsp (20g) picked basil leaves

3¾ tbsp (20g) picked mint leaves (ie, from around 10 sprigs)

3 tbsp capers, drained

1 tbsp red-wine vinegar

2 garlic cloves, peeled and finely sliced

75ml olive oil (5 tbsp), plus 2 tbsp extra for cooking the beans

2 x 400g tins butterbeans, not drained

1 onion, peeled and finely chopped

1 red chilli (optional)

¾ tsp fine sea salt (or to taste)

 

Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side (alternatively, put all of these ingredients in the small bowl of a food processor and pulse until chopped and mixed, but not pureed).  Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is. Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden. Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid. Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste. Take off the heat and serve at once with toasted ciabatta to mop up the juices

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

 

1 10-ounce package frozen premium corn

1 T. unsalted butter

2 T. minced fresh mint

Salt

 

Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Gremolata Potatoes

Gremolata Potatoes

Gremolata Potatoes

 

1/3 cup olive oil

2 T. coarsely chopped flat-leaf parsley

1/2 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 tsp. finely grated lemon zest

1/2 tsp. finely grated orange zest

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

Sea salt and freshly ground black pepper to taste.

 

Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.

Lunar Witch Tea

Lunar Witch Tea

Lunar Witch Tea

 

4 cups of water

¼ cup dried lavender petals

4 T. of Peppermint Tea

Honey to taste

 

Bring the water to a boil and add in the tea and lavender petals. Let steep for 3 to 4 minutes. Serve and add honey to taste.

Bucatini With Tuna

Bucatini With Tuna

Bucatini With Tuna

 

Salt

1 pound bucatini (or penne)

5 T. extra virgin olive oil

1 clove garlic, smashed

1 small shallot, minced

2 large pinches chili flakes, or to taste

½ cup pitted oil-cured black olives, sliced

¼ cup large salt-cured capers, well-rinsed

½ cup canned chickpeas

12 ounces imported canned solid tuna, drained

¼ cup chopped flat-leaf parsley leaves

¼ cup chopped mint leaves

Freshly ground black pepper

½ cup coarse, lightly toasted bread crumbs.

 

Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four T. for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two T. for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five T. for topping.)

1 T. baking powder

1 tsp. of sea salt

1 T. of sugar

⅓ cup butter

1 cup milk

2 T. olive oil for brushing the top

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

 

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Ribeye “Diane”

Ribeye “Diane”

Ribeye “Diane”

 

4 ribeye steaks, 12-14 ounces each

Kosher salt

Freshly ground black pepper

1 T. unsalted butter

5 medium shallots, minced

2 T. Green peppercorns, preferably in brine, lightly crushed

¼ cup Brandy

2 T. Dijon mustard

Zest and juice from 1 small lemon

2 T. Worcestershire sauce

½ cup enriched veal stock

6 sprigs flat-leaf parsley, coarsely chopped

1 small bunch chives, coarsely chopped

¼ cup heavy cream

Maldon salt

 

Season the steaks on both sides with salt and pepper. Heat a cast iron skillet large enough to hold the four steaks in a single layer until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan one by one in a single layer. Turn the heat on under the skillet and brown on the first side, 6-8 minutes. Resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 5-6 minutes. Remove from the heat and place the steaks on a rack to “rest” while you make your sauce. I get so many questions about knowing when a steak is “done”. It’s a tough call because every cut and piece of meat is different. The simplest way to check for doneness is to make a small incision in the thickest part of the steak. It should be a little less cooked than you would like to allow for “carry over” cooking. If using a meat thermometer, rare registers between 125 and 130 F. For medium rare, 130 F to 135 F and between 135-and 140 F for medium. Remove the excess grease from the pan where you cooked the steaks. Add the butter and shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Add the mustard, lemon juice and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce until decently thick, 3-5 minutes. Stir in the cream, parsley and chives. Simmer for 1 minute. Taste for seasoning. Place the steaks on four plates, top with Maldon salt and spoon the sauce over top.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 cup grated pecorino Romano cheese, plus more for serving

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Lavender Honey

Lavender Honey

Lavender Honey

 

¼ cup dried lavender blossoms (Lavandula augustifolia)

1 cup light colored raw honey

 

Pour the honey over the blossoms and then stir to make sure the honey and blossoms are well-combined.  Place the jar in a warm spot away from direct sunlight. The top of the fridge is a good, warm spot.  Allow the honey to infuse for 1-4 weeks, turning the jar over every day to redistribute the blossoms.  When the honey has reached the flavor intensity that suits you, place a mesh strainer over a medium bowl and pour the honey mixture into the strainer. Because honey is so thick it will take a long time to strain, so wait a few hours before checking on it.  Once you’ve finished straining out the lavender buds, don’t toss them! Store them in the fridge and stir them into tea for an extra flavor boost.

 

Stirred into tea

Slathered over warm biscuits

Drizzled over brie and crackers

Stirred into coconut yogurt

Drizzled on fresh fruit

Used externally to soothe skin irritations (for example, as a burn salve)

To make a clarifying and moisturizing face wash

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

Mint Extract

Mint Extract

Mint Extract

 

1 cup mint leaves (de-stemmed)

1 ½ cups vodka (or substitute bourbon or rum)

 

Wash leaves and pat dry. Remove leaves from stem and set aside. Place leaves in a jar and mash them lightly so they will release their oils. Pour alcohol over the leaves. Using a spoon, mash the leaves down until completely covered. Cover jar with a tight-fitting lid and store in a dark cabinet for 3-4 weeks, shaking occasionally. When the extract has reached the depth of flavor that you prefer, strain the leaves from the extract. Store extract in either a dark container or in a dark cabinet.

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

 

3 C. granulated sugar, divided

2 C. water

2 C. fresh cranberries

6 or so branches of fresh rosemary

 

Combine 2 C. sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. When mixture comes to a simmer, remove it from the heat. Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight. Spread a baking pan with 1 C. sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar. Line a tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour. Store in an airtight container lined with parchment in a cool place for up to a week. Or just leave on the counter for easy snacking. (Do not store in a plastic bag—berries will get soggy and lose their pop. I learned this the hard way.)

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

 

¾ C. all-purpose flour

½ tsp. sea salt

1 C. very dry hard cider, plus more for serving

2 C. neutral oil (like safflower, sunflower or grapeseed)

fresh sage leaves, with stems

 

In a bowl whisk flour, salt and 1 C. cider, adding more if needed—you’re looking for the consistency of thick heavy cream. Heat oil in a medium pot and test its readiness with a droplet of batter; if it sizzles and floats, the oil is ready. One at a time, dunk sage leaves by their stems into the batter and wipe the edge to remove excess. Lower into the hot oil and fry, turning frequently, until well-browned and puffy. Remove to paper towels and drain, shower with crunchy sea salt and serve immediately.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Lemonbalm Shortbread

Lemonbalm Shortbread

Lemonbalm Shortbread

 

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 C. + 1 T. confectioner’s sugar

1 C. flour

1/8 tsp. salt (omit if using salted butter)

3 T. chopped fresh lemonbalm (about 2 dozen leaves)

1 tsp. fresh lemon zest

 

Rinse the lemonbalm well and shake the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are 100% dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar”. Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away. In a medium bowl, beat together the room temperature butter, chopped herb, fresh lemon zest, salt, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. You can also use an electric mixer, just be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a ball and flatten it. Wrap tightly in wax paper and chill for 20 minutes. Roll the flattened disc out on a lightly floured countertop and cut into shapes using a cookie cutter. Quick tip: shortbread dough can be a bit finicky to roll out (it can’t be too warm or too cool because of all that butter). So you can skip the whole rolling out step by shaping the ball of dough into a large cylinder shape, then cooling it in the fridge for 2 hours, and slicing about 1/4 inch thick. Place on a baking sheet lined with parchment paper, about 1 inch apart. If you rolled the dough, refrigerate the unbaked cookies for 20 minutes before baking. This helps them hold their shape and bake more evenly. Bake in a preheated 350 oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.

Nettle & Mint Tea

Nettle & Mint Tea

Nettle & Mint Tea

 

1 T. dried nettle leaf

1 T. dried mint leaf (any variety)

 

Steep in glass jar with near boiling water for 5 to 10 minutes.  Strain and add honey or maple syrup to taste (optional).  Enjoy hot or cold.

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Spring Radish Salad

Spring Radish Salad

Spring Radish Salad

 

1 bunch of red radishes, about 1 1/2 C. finely chopped (choose a variety that suits your taste)

1/2 bunch of parsley, about 1/2 C. finely chopped

1 T. fresh squeezed lemon juice

1 T. extra virgin olive oil

1 pinch of pepper

2 pinches of salt

 

Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley. Place the cubed radishes and minced parsley in a small salad bowl. Add the lemon juice, salt and pepper. Toss gently. Add the olive oil and toss again. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ C. flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ C. olive oil

¼ C. Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

 

1 medium onion, finely chopped

1 bunch wild garlic, finely chopped (Or, chives finely chopped)

1/2 head celery, finely chopped

2 stems fresh lovage, finely chopped (or 1/2 tsp. dried lovage)

1 lemon, grated zest and juice

200g rice

1L vegetable stock

salt and pepper, to season

a little butter or vegetable oil for sweating the vegetables

 

A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day. Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

 

Blueberry Lemon Thyme Syrup

 

2 cups fresh blueberries

4 sprigs lemon thyme

1/4 cup granulated sugar

2 T. cornstarch

1/2 cup water

 

Waffles

4 eggs, separated

2 1/2 cups milk (2% or whole)

3/4 cup salted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

Whipped cream, for serving

 

Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)

 

To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

 

4 ounces (113 g) goat cheese

4 ounces (113 g) cream cheese

16 tsp. garlic powder

4 to 5 T. chopped fresh dill

Zest of 1 lemon

 

In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

 

1 Ruby Red grapefruit

1 T. extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 tsp. coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 T. fresh lemon juice

1 T. chopped fresh chives

1 tsp. finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

 

Finely grate enough grapefruit rind to yield 1/2 tsp. zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice). Heat 1 tsp. oil in a nonstick sauté pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 tsp. salt, and season with pepper. Sauté scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 T., 2 to 3 minutes. Pour sauce over scallops. Combine cucumber, lemon juice, remaining 2 tsp. oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 tsp. salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

 

2 cups low-sodium vegetable broth (or chicken broth)

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

1 can (15 ounces) cannellini beans , drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.

Farfalle with Fennel, Cream, and Herbs

Farfalle with Fennel, Cream, and Herbs

 

3 T. unsalted butter

2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin

8 scallions, white parts minced, green parts sliced thin

salt and pepper

2 C. heavy cream

1 lb. farfalle

1/4 C. minced fresh tarragon or mint

 

In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

1/2 cup chopped fresh herbs such as parsley, chives, basil, and/or mint

Juice of 1/2 lemon

Grated Parmesan, for serving

 

Cook the pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking. Using tongs, transfer the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate T. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 cup basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 cup neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed. While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli. Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 cups flour, sifted

2 cups water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes. Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness. Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels. Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook. The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly. Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aïoli for dunking

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

 

250 g (9oz) plain (all purpose) flour, plus a little more for rolling

pinch of salt

150 g (5oz) butter, cubed

1 medium egg, beaten

1 tsp picked lemon thyme leaves

For the filling

30 g (1oz) butter

500 g (1lb 2oz) leeks, white part only, thinly sliced

3 bay leaves

2 medium eggs

150 g (5oz) sour cream or crème fraîche

1 T. picked lemon thyme leaves

¼ whole nutmeg or to taste, grated

20 g (¾oz) Parmesan or Cheddar cheese, grated

sea salt and freshly ground black pepper

 

For the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes. Melt the butter in a pan over a low-medium heat, add the leeks and bay leaves and cook for 15 minutes until really soft and sweet. Allow to cool a little. Preheat the oven to 200°C/400°F/gas mark 6. Beat the eggs in a bowl, then scoop out a couple of T. of beaten egg to glaze later. Add the sour cream, thyme leaves and nutmeg to the bowl. Stir in the leeks and season to taste. Remove the pastry from the fridge and roll out to a circle about 3mm (1∕8 in) thick, leaving no gaps or holes. Place a sheet of baking paper on a baking sheet, and put the circle of pastry on to it. Spoon the creamy leeks on top, spreading it out evenly and leaving a 1–2cm (½–¾in) gap around the edge. Fold the edge of the pastry over to create a lip. Nudge the bay leaves to the top. Glaze all exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling. Place the tart in the oven on a middle shelf and bake for 35–40 minutes until the pastry is crisp and pale golden and the tart filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.