Grilled peach, onion and bacon salad with buttermilk dressing

August 18, 2013February 11, 2016 Belinda

The peppery addition of arugula to this is lovely and spicy. With all the great summer peaches around, this is a winner. If the white peaches are looking better than the yellow, replace the onion with red onion for good color contrast.

1/4 cup mayonnaise
1/4 sup sour cream
1/4 cup buttermilk
2 tbsp chopped mint
2 tbsp chopped Italian parsley
2 tbsp snipped chives
1 tsp apple cider vinegar
Salt and freshly ground pepper
1lb thickly sliced bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
3lbs Vidalia onions, or other sweet onions, cut into 1 inch thick slabs
Extra virgin olive oil, for brushing
4 large, ripe peaches, cut into 1/2 inch wedges
2 – 3 cups baby arugula, for serving

Preheat the oven to 325 F

In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne pepper. Bake for about 25 mins, until caramelized. (the bacon will crisp as it cools). Let cool, then cut or break the bacon into bite-size pieces.

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over a moderate heat, turning occasionally until softened and browned.
Separate the onions into rings.

Brush the peaches with olive oil and grill over a moderately high heat until tender, 2 minutes.
Transfer to a plate.

On a large serving platter, arrange the arugula in a layer. Top with the peaches, onions and bacon.
Drizzle the dressing over the salad and serve

Asian flavors · Do-ahead · Gluten Free · Grains · Salad · Vegetable-related

Crunchy Thai quinoa salad

August 17, 2013December 6, 2024 Belinda1 Comment

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

August 16, 2013September 9, 2022 Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with? Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

French lentil terrine with creamy carrot custard and sauteed leek-zucchini topping

August 16, 2013September 9, 2022 Belinda

These are lovely, easy and healthy and are also great to take on picnics. The jars are gorgeous and I found them on a website called;

Home

They are a German brand, stocking all sorts of shapes and are so attractive looking.
You can make these in advance up to 3 days, cover them and refrigerate. Take them out about 30 mins before serving to allow them to come up to room temperature.
There are several stages to this dish, hence the pretty layers, but they are simple.

**There is one step in this preparation that can make it even more simple.
In Los Angeles we can buy pre-cooked vacuum packed puy lentils in our supermarkets that are already seasoned.
Instead of making them from scratch, you can buy 1 packet of these, (you need 2 &1/4 cups of the cooked ones) put them into a microwaveable dish, break them up a bit gently with a fork and reheat. Let come to room temp, fluffing up the lentils to break up the lumps, then proceed with adding the goat cheese and cream etc…

8 1/4 cups water
8 oz carrots (about 3 medium) peeled and diced small
1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper
1 cup plus 2 tbsp heavy cream
1 large egg
1 tbsp olive oil
1lb plus 10 oz leeks (about 2 -3 medium) quartered lengthwise and thinly sliced crosswise (white and light green parts only)
1 tsp finely chopped fresh thyme leaves
10 oz zucchini (about 2 medium) trimmed and diced small
1 cup French Puy lentils, rinsed
1 bay leaf
1 medium garlic clove, smashed and peeled
4 oz fresh goat cheese, at room temp

Heat the oven to 325 F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.

Meanwhile, bring the remaining 1/4 cup of water to a simmer in a large frying pan over medium heat. Add the carrots and 1/2 tsp of the salt and season with pepper. Reduce the heat to medium low, cover with a tight fitting lid and cook until softened, about 5 minutes. Using a slotted spoon, transfer 1/2 cup of the carrots to a small bowl and transfer the remaining carrots to a blender, leaving any excess water in the pan; set both aside. Reserve the carrot juices in a small bowl, wipe out the frying pan and set aside.

Place 1 cup of the cream and the egg in the blender with the carrots, season and blend until smooth, about 30 seconds. Evenly divide the carrot-cream mixture among 6 (1/2 pint) tempered-glass jars. Divide the reserved 1/2 cup carrots among the jars. Evenly space the jars in a 13 x 9 inch glass baking dish.
Being careful not to get water inside the jars, add enough of the simmering water to the baking dish so that it reaches just past the carrot mixture in the jars.
Cover the baking dish tightly with aluminum foil and carefully transfer it to the oven.
bake until the outer 1 inch of each carrot custard is set (the centers will be still slightly jiggly), about 25 minutes.

Heat the olive oil in the reserved frying pan over medium heat until shimmering. Add the leeks and thyme, season with salt and pepper and cook, stirring occasionally, until just starting to soften, about 6 minutes.
Add the zucchini, season with salt and pepper and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender and the leeks are completely softened, about 4 minutes more.
Remove the pan from the heat and set aside.

Place the lentils, bay leaf and garlic in a medium saucepan and cover with cold water by 2 inches.
Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the lentils are still slightly hard in the center, about 10 minutes.
Add the remaining teaspoon of the measured salt, stir to combine and continue to simmer until the lentils are just tender, about 3 to 4 minutes more.
Drain though a large fine-mesh strainer.
Remove the garlic clove and bay leaf and transfer the lentils to a medium bowl.
Add the goat cheese and the remaining 2 tbsp cream, adjust seasonings if necessary and stir to evenly combine; set aside.

When the carrot custards are ready, carefully remove the jars from the hot water and transfer to a wire rack to cool slightly, about 15 minutes.

To assemble the terrines, divide all of the lentil-goat cheese mixture over the carrot custards, using your fingertips to gently smooth it into an even layer.
Divide all of the leek-zucchini mixture over the lentil-goat cheese mixture.
Serve warm or at rom temperature, or let the terrines cool completely, cover tightly and refrigerate for up to 3 days

Do-ahead · Gluten Free · Holiday Food · Soup

Intense creamy mushroom soup

August 13, 2013September 9, 2022 Belinda

This soup originally came from the Bernardus Lodge in Carmel Valley and is well worth making.

Serves about 4 generous portions

10 x 5inch Portabello mushrooms, cubed to about 1/2 inch
3 slices Applewood smoked bacon cut into 1/2″ pieces
10 shallots, skinned and sliced. (Shallots are sweeter than onions)
4 cups chicken stock
5 drops truffle oil, per bowl
salt and pepper
3 large cloves of garlic, minced
1 leek, sliced to 1/2 inch pieces and cleaned
1 750 ml bottle of Pinot Noir
4 cups cream
8 tbsp goat cheese, at room temperature
Chanterelle mushrooms, for decoration

In a heavy bottomed saucepan, sweat out the bacon, shallots, garlic and leeks in a mixture of butter and olive oil.
Add the Portobello mushrooms and continue to sweat until about 90% of the moisture from the mushrooms has evaporated.
Add the Pinot Noir and reduce until about 1/2 is left.
Cover the mushrooms with the chicken stock and reduce to a slow simmer.
Cook for about 20 to 30 mins, add the cream, slowly bring to a boil and simmer for 5 mins.
Puree in a blender.
Season well and pass through a fine sieve and keep warm.
When serving, sprinkle the truffle oil, the crumbled goat cheese, or sprinkle some sauteed chanterelles (in butter) or some small garlic croutons.

Gluten Free · Meat · Whole30 compliant

Easy and quick oven roasted mustard/herb crusted racks of lamb

August 13, 2013January 7, 2017 Belinda

Serves 6

These are divine and so easy and quick. For me living in Los Angeles, the best lamb to buy is New Zealand lamb and Trader Joes sell a great rack of lamb, unfrozen and vacuum packed.
Be careful not to overcook the lamb and 25 minutes is the perfect time for me to achieve this color above. I have been known to double the mustard/herb topping
This is a recipe from the Barefoot Contessa and is bulletproof.

1 1/2 tbsp Kosher salt
2 tbsp minced fresh rosemary
3 large garlic cloves, minced
1/2 cup good Dijon mustard
1 tbsp balsamic vinegar
2 racks of lamb, “frenched” Trader Joes has already done this for you

Preheat the oven to 450 degrees F

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting tin, not too deep, with the ribs curving down and coat the tops with the mustard mixture.
Allow the lamb to stand for 1 hour at room temperature.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium rare.
Remove from the oven and cover with aluminum foil
Allow to sit for 15 minutes, then cut into individual ribs and serve

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

July 9, 2013September 9, 2022 Belinda

This mayonnaise is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Gluten Free · Poultry

Turkish-style roasted chicken thighs with orange and sesame seed gremolata

July 7, 2013February 7, 2016 Belinda

While trolling the internet for new and interesting recipes I found the beginnings of this recipe and then adapted it. The flavors are really stunning and the chicken becomes sticky and browned with the deep chutney and five-spice flavors permeating it. The orange gremolata sprinkled over the top when you serve it really adds a zing. This is lovely served with simple boiled brown rice in chicken broth

Preheat oven to 400 degrees F

Serves 4 – 6 but can easily be augmented

1/2 heaped cup of your favorite chutney (make sure it’s a good strong flavored one)
2 tbsp honey
2 tbsp fresh lime juice
1 heaped tbsp spicy brown mustard or coarse grain mustard
1 heaped tbsp grated fresh ginger
1/2 tsp five spice powder
8 large boneless, skinless chicken thighs

Gremolata
2 tbsp Italian parsley, freshly snipped
1 1/2 tbsp sesame seeds, toasted
4 tsp orange rind, finely shredded

In a medium sized bowl combine the first 6 ingredients, mixing well.
Put the chicken thighs in a baking dish, pour over the mixture and coat well.
Put in the oven on a high shelf preferably, for about 45 minutes, taking out and giving a stir about 1/2 way through the cooking.
The chicken thighs should be showing signs of toasty brown bits on them and be lovely with the bubbly sauce.

Mix together in a small bowl, the orange rind, sesame seeds and parsley and sprinkle over the dish as you serve it.
Enjoy!

Asian flavors · Dessert · Gluten Free

Grilled pineapple with rum, lime-ginger syrup and ice cream

July 5, 2013 Belinda1 Comment

I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.

We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is but not only is it light, it’s incredibly simple and the syrup will knock your socks off!

Serves 4

Syrup

1 cup water

2/3 cup sugar

grated zest and juice of 1 lime

grated zest of 1 orange

2 bay leaves

1/4 tsp freshly ground black pepper

2 tsp minced fresh ginger

1/2 vanilla bean, split lengthwise

2 star anise

1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).

2 tbsp grape seed oil or other mild tasting vegetable oil

1/4 cup dark rum

4 scoops vanilla, mango or coconut ice cream

2 tbsp fresh mint leaves, cut into very thin strips, for garnish

Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.

Remove from the heat.

Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.

Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.

Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.

If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!

Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.

Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve