Appetizer Vegetarian · Appetizers · Fruit · Gluten Free · Salad

Strawberries with mozzarella and mint pesto drizzle

Belinda

Image

I had this in Atlanta a couple of weeks ago and managed to figure out what was in it and work out a recipe.
It’s such a lovely idea to use sweet strawberries rather than tomatoes with the mint pesto and mozzarella, especially as strawberries go so well with balsamic vinegar dressing as well.

1 lb sweet strawberries, sliced
1/8 cup sugar
1/2 cup extra-virgin olive oil
1 tbsp fresh mint leaves
1/4 cup almonds, sliced
1/8 cup grated Parmesan cheese
1/2 clove garlic
1 lb fresh mozzarella cheese, cut into 1/2-inch slices
1 tbsp balsamic vinegar (1/2 tsp for each serving)

 In a bowl, combine strawberries and sugar. Cover and set aside.
For the mint pesto drizzle, in a food processor combine the olive oil, mint leaves sliced almonds, Parmesan cheese and garlic.
Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon ½ cup sugared strawberries around and on cheese.
Spoon ½ teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzle over cheese and strawberries on each plate. Garnish with mint leaves.

 

 

 

 

 

Do-ahead · Gluten Free · Nuts · Poultry · Whole30 compliant

Eric Ripert’s summer chicken paillard with tomatoes, fennel and olives

Belinda

Image

In true Eric Ripert style (chef of the extraordinary restaurant in New York called “Le Bernadin”) this is a light and very flavorful summer dish with pure, refreshing flavors.

Serves 4
4 skinless boneless chicken breasts, butterflied and lightly pounded flat
1/2 cup shallots, minced
2 cloves garlic, minced
1 cup tomatoes, peeled, seeded and diced
1 cup thinly sliced fennel
1/2 cup green olives, pitted and sliced
1/3 cup raisins, soaked in white wine or water
1/3 cup pine nuts, toasted (or you can substitute almonds)
2 tablespoons capers
4 sprigs thyme, leaves removed
1/2 cup olive oil
3 tablespoons fresh basil, sliced julienne
2 tablespoons chopped parsley
fine sea salt and freshly ground pepper

Preheat oven to 400 F
Toss the tomatoes, fennel, green olives, shallots, pine nuts, raisins, caper, basil, thyme leaves, and garlic in a mixing bowl. Drizzle most of the olive oil over the vegetables and season to taste with salt and pepper.
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a single layer on a large baking dish. Cover the chicken with the vegetable mixture and drizzle the remaining olive oil over and around the chicken.
Bake for 30 to 45 minutes, or until the chicken is cooked through. Sprinkle the parsley over the chicken and serve immediately.

Accompaniments · Do-ahead · Fish · Gluten Free · Sauces

Avocado salsa to have with cold poached salmon

Belinda

 

Screen shot 2014-05-17 at 7.02.27 AM

Serves 4

This is gorgeous on a hot summers day with cold poached salmon.  The recipe is from Delia Smith, a British recipe book writer whose recipes are absolutely fail-safe. This is a cross between a sauce and a salsa and complements the flavor of salmon and it also looks really pretty with the color of the salmon.

1 ripe but firm avocado
2 large firm tomatoes
1/2 small red onion
2 tbsp fresh lime juice
1 rounded tablespoon chopped fresh cilantro
A few drops Tabasco
Salt and freshly milled black pepper

Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they’re cool enough to handle.
Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds.
Now chop the tomato flesh as finely as possible.
Next, halve the avocado, remove the stone, cut each half into quarters and peel off the skin.
Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the lime juice, chopped cilantro and a few drops of Tabasco sauce.
Cover with clingfilm and leave on one side for an hour before serving to allow the flavors to develop.
Serve this salsa with grilled, poached or baked salmon salmon

 

 

 

 

 

 

Asian flavors · Curry · Do-ahead · Gluten Free · Vegan

Butternut squash curry with garbanzo beans (chickpeas)

Belinda1 Comment

Image

I am a curry freak, but don’t always want a meat curry. This is such a fabulous vegetarian alternative that you will cook many times.

Serves 4
1 tbsp sunflower or vegetable oil
2 tbsp Thai yellow curry paste     (I buy this brand on Amazon.com and it lasts for months in the fridge. Actually, I have a red, green and yellow curry from the same brand.)  You can also use 3 tbsp of the curry paste if you like really spicy. It’s worth playing around with it.

Image

2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 green cardamon pods
1 tbsp mustard seeds
1 piece of butternut squash,peeled and cubed in 3/4″ inch pieces, weighing about 2lbs
8 fluid ounces vegetable or chicken stock
15 fl oz can coconut milk
15 oz can garbanzo beans, drained and rinsed
2 large limes
A large handful fresh mint
naan bread or steamed rice , to serve

Heat the oil in a saute pan, then gently fry the curry paste with the onions, lemongrass, cardamon pods and mustard seeds for 2 to 3 minutes until fragrant.
Stir in the butternut squash and coat in the paste, then pour in the stock and coconut milk.
Bring everything to a simmer, add the chick peas, then cook for about 10 minutes or until the squash is tender.
The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.
Just before serving, tear the mint leaves up, then bring to the table with the lime wedges and rice or warmed naan breads.

 

Breakfast · Do-ahead · Egg based · Fish · Gluten Free

Smoked salmon frittata

Belinda

Image

I normally tweak recipes, but when it comes to the Barefoot Contessa, there is rarely any need. This is gorgeous.

Serves 8
1 medium onion, diced
12 extra large eggs
1 tbsp unsalted butter
1 cup heavy cream
4 oz fresh goat cheese, crumbled
1/2 lb smoked salmon, chopped
4 scallions, chopped, white and lighter green parts
3 tbsp fresh chopped dill
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 350 F
Saute the onion and butter in a 10 inch oven proof pan over medium heat until translucent, about 7 to 9 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill , salt and pepper and combine.
Pour the mixture over the onions and place the pan in the center of the oven. Bake the frittata for about 50 minutes or until it puffs up and a knife inserted in the middle, comes out clean.
Serve hot directly from the pan

 

Do-ahead · Gluten Free · Sauces · Vegan

Homemade Tahini Sauce

Belinda

Screen shot 2014-04-25 at 2.45.01 PMThis is well worth doing and you won’t need to buy the store bought tahini anymore. Not only is it a third of the price, it tastes so much richer and more authentic.
Use this in many sauces and of course, when making all versions of hummus.
Preheat the oven to 350 F

Ingredients
2 cups sesame seeds
1/2 to 3/4 cup good olive oil
Spread the sesame seeds out on a baking sheet and toast in the oven for about 10 to 15 minutes, watching that they don’t burn and shaking the pan occasionally to move them around. Cool on the baking sheet when toasted.
When the seeds are cool, put them in the bowl of a small food processor. Drizzle the oil slowly while processing the seeds. It will take about 4 to 5 minutes to get it completely smooth.
Add enough oil to get a runny consistency and scrape down the sides of the bowl when necessary. When in doubt, keep processing.
That’s it!  Store the sauce in an airtight container in the fridge.

 

 

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Mary Berry’s easy frozen chocolate torte

Belinda

Image

 

Mary Berry, for those who haven’t heard of her, is the British queen of baking and her recipes are usually very easy and foolproof. Here is a terrific one that you can make in advance, freeze and keep for a long time, although you won’t want to!

Serves 10

For the mousse
14 oz dark chocolate, 70% or more.
4 oz superfine sugar (caster sugar)
6 tbsp water
4 large egg yolks
2 tbsp brandy
20 fl oz heavy cream

To decorate
Powdered sugar (icing sugar)
12 large strawberries, sliced
Extra cream to pour over the servings

Method
Lightly grease an 8 inch loose-bottomed cake tin and line with cling film.
Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate.  Alternatively, you could finely grate the chocolate.
Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
Increase the heat and boil briskly for 3 to 4 minutes, until the mixture becomes a light syrup.
Set the food processor running and pour the hot syrup through the funnel onto the chocolate – it should melt, but add a dash of boiling water if the chocolate hasn’t completely melted.
Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
In a separate bowl, whip the cream until lightly thickened.
Fold in the chocolate mixture and then spoon it into the prepared tin, leveling the top with the back of a spoon.
Cover with cling film and transfer to the freezer for a minimum of 4 hours or until it has frozen.
To serve, remove the torte from the freezer, release it from the tin and transfer to a nice cake plate.
Leave to soften for about 10 to 15 minutes before dusting with powdered sugar.
Decorate with fresh strawberries and serve with some cream on the side.

 

 

 

Fish · Whole30 compliant

Prosciutto wrapped sea bass with roasted Autumn vegetables

Belinda

I have been thinking about this recipe ever since I watched the “Barefoot Contessa” make it.
Finally I made it tonight with some modifications and it really is lovely with sweet roasted root vegetables, moist sea bass enclosed in the salty prosciutto, and the lovely woodsy flavor of the rosemary infused buttery lemon sauce.

 

Screen shot 2014-04-11 at 8.10.23 PM

Prep time 20 mins
Cooking time 1 hour
Serves 4, but is easily augmented

2 cups peeled, seeded and diced (1/2-inch) butternut squash
2 cups peeled and diced (1/2 inch) diced parsnips
2 cups peeled and diced (1/2 inch) diced carrots
Good olive oil
Kosher salt and freshly ground black pepper
1 tbsp minced garlic (about 4 cloves)
4 ( 7 oz ) fillets skinless sea bass fillets
6 to 8 thin slices prosciutto di Parma
1/4 lb (1 stick) unsalted butter, clarified butter or ghee
6 good sprigs fresh rosemary
3 tbsp freshly squeezed lemon juice
lemon wedges, for serving

Preheat the oven to 400 degrees

For the vegetables;
Put the butternut squash, parsnips and carrots in a large bowl.Finely cut 2 sprigs of the fresh rosemary and add to the vegetables. Sprinkle with 1 tbsp salt, 1 tsp pepper and the garlic. Add about 1/3 cup olive oil and toss together with your hands until well mixed together.
Line a shallow roasting tray with aluminum foil, spread the vegetables out in a single layer and roast for 30 mins, turning once during the cooking until they are tender and starting to brown.
Meanwhile, line another sheet pan with aluminum foil and place a baking rack on top of the foil.
Brush the fish fillets on both sides with olive oil and season liberally with salt and ground pepper.
Wrap each fillet with a slice or two of prosciutto to form a wide band around the center of the fillet.
Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes until barely cooked.
While the vegetables and fish are roasting, melt the butter over medium heat in a medium-sized saute pan.
Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes.
Discard the rosemary, stir in the lemon juice and set aside.
To serve, place the vegetables in the middle of a shallow bowl, lay a piece of the prosciutto wrapped fish on top.
Spoon the butter/rosemary sauce over the fish and vegetables.
Garnish with a small sprig of rosemary and a wedge of lemon and serve hot.

Pasta · Vegetarian pasta

Creamy tagliatelli with figs, gorgonzola, lemon and rosemary

Belinda

Creamy tagliatelli with figs, lemon and rosemary

 

Another vegetarian beauty of a pasta dish. This has the sweetness of the figs, the saltiness of the blue cheese and it’s altogether stunning.

Serves 4
1 lb tagliatelli (or any other sort of pasta you like)
1 oz butter
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary
1 red chili, deseeded and finely chopped
12 ripe black mission figs, quartered (One fig is nice to keep for a garnish, cutting it into thin slices)
Zest and juice of 1 lemon
2 oz gorgonzola or dolcelatte cheese
3 fl oz heavy cream
2 oz grated parmesan cheese (not the pre-grated stuff)

Bring a large pot of salted water to the boil and cook your pasta
Meanwhile, in a heavy bottomed pan, heat the butter and fry the garlic, rosemary and chili for 1 minute. Top and tail the figs, cut them into quarters and place them flesh down in the pan. Cook for a couple of minutes, then turn them over and allow them to break down.
Add the lemon zest and season with freshly ground pepper and a little salt (your cheese will also salt the dish, so be careful not to put too much salt in at this point)
Add the cheese to the figs and allow it to melt. Add the cream and simmer gently to reduce, before stirring in half the lemon juice and half of the grated parmesan cheese.
Taste the cream sauce, it will be sweet and rich, hot, sour and salty. The lemon will cut the richness so that it is not too cloying. The blue cheese gives a depth to the flavor. Adjust the seasoning if necessary.
Strain the pasta and mix in the pasta sauce. Season with lots of black pepper, the remaining lemon juice and grated parmesan cheese.
Garnish with the fig slices.

 

 

Pasta · Vegetarian pasta

Spaghetti with Mascarpone, Meyer lemon, spinach and toasted hazelnuts

Belinda

Spaghetti with Mascarpone, Meyer lemon, spinach and toasted hazelnuts

 

A gorgeous, light, creamy and tangy vegetarian pasta dish.

Serves 2 as a main course
1 tsp Meyer lemon zest (from about 1/2 lemon)
Juice from 1 Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 tsp salt
A few grinds of black pepper
1/4 tsp freshly grated nutmeg
1/2 lb spaghetti
5 cups loosely packed spinach, roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to the boil and salt generously. Cook the pasta until al dente, taking it off the heat 2 minutes before you would normally remove it.
Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot and set the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the reserved pasta water (more if you need) to keep the sauce fluid but not too watery.
Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine.

Serve immediately