Appetizer Vegetarian

Baked cheese in a box

Belinda

Perhaps the quickest way to feed two or three hungry people is this gloriously rich but more-ish dish. Quick and simple to prepare.
Recipe by Sally Clarke

Serves 2, 3 or even 4

1 “boxed” cheese – ideally Baron Bigod, Tunworth, Camembert or Vacherin
1 large garlic clove, centre shoot removed if present
Rosemary sprigs
A quarter to a half of a bread loaf of your choice
Good olive oil
Sea salt
Runny honey (optional)

Heat the oven to 350F/160C (180C non-fan).
Unwrap the cheese (if in paper) and return to the balsa-wood box. With a small sharp knife, pierce the top skin of the cheese in 10 or 12 evenly spaced places. Slice the garlic finely and gently push a slice into each hole along with a small sprig of rosemary. Place the cheese (in its box) into an ovenproof serving dish and bake for 5 minutes or until the tips of garlic and rosemary start to color.

Meanwhile, slice the bread into 8 or 10 chunks or slices for dipping.

Remove the dish from the oven and place the bread pieces around the outside of the cheese. Drizzle them with a little olive oil and sprinkle with sea salt. Return the dish to the oven for a further 8-10 minutes or until the bread is golden at the edges and the cheese has just started to ooze from the side.

Serve immediately on warm plates, drizzled with honey if you like, and use the bread pieces to dip into the molten cheese.

Dairy-free · Fish · Gluten Free · Rice

Coconut Rice With Shrimp and Corn

Belinda


This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Recipe by Samantha Seneviratne for the New York Times

 

Serves 4

2 tbsp coconut oil
1 small yellow onion, finely chopped
2 tbsp peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
¾ tsp kosher salt, plus more to taste
1 ½ cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1lb peeled and deveined large shrimp
1 ½ cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan

Sesame and soy watermelon poke

Belinda

Marinating and searing the watermelon concentrates it’s flavor and primes it for this savory treatment.
You will not miss tuna in this recipe, I swear it!

Recipe by Mary Gonzalez & Maddie Gordon for Bon Appetite

Serves 6

3 lbs seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp tahini
1 tbsp agave nectar
1 tbsp ume plum vinegar (optional but worth it and can be found in Asian markets or on Amazon)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Place the watermelon in a large resealable plastic bag. Purée the rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove the watermelon from the marinade; set the marinade aside. Cook the watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce the heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill the watermelon and sauce separately at least 1 hour.

To serve, toss the watermelon with sauce; taste and season with salt as needed. Top with the scallions and cilantro.

Do Ahead

The watermelon and sauce can be made 12 hours ahead. Keep chilled.

Dessert · Do-ahead · Fruit · Icecream

Fresh peach ice cream

Belinda2 Comments

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.

2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.

Dessert · Do-ahead · Fruit · Icecream

Strawberry, rosemary ice cream

Belinda

In the heat of summer, an ice cream like this tastes of the garden with the sweet strawberries and rosemary infused creaminess. Lovely served with grilled stone fruit.

Makes about 1 quart

1 1/2 cups strawberries, hulled and chopped
1 tbsp floral honey
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
1 pinch salt
1 tbsp fresh chopped rosemary

In a small bowl mix the strawberries and honey. Let macerate for at least 1 hour at room temperature.
In a medium saucepan whisk the cream, milk, sugar and salt over low heat. Cook until the sugar is completely dissolved and the cream is just below boiling. Stir in the rosemary, cover and let steep for 30 minutes.

Strain the cream mixture into a medium bowl, discarding the rosemary. Stir in the strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.

Churn the mixture in your ice cream maker according to the manufacturer’s instructions.

Fish · Gluten Free · Whole30 compliant

Seared Scallops With Jammy Cherry Tomatoes

Belinda

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

recipe by Lidey Heuck fpr the New York Times

Serves 4

3 tbsp unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as Muscadet or Sauvignon Blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tbsp grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.

Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Drain any remaining oil and take the skillet off the heat.
Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

Appetizer Vegetarian · Dairy-free · Vegan

Baked tomatoes with basil bean cream

Belinda

A bells and whistles version of tomatoes on toast here, but with good reason. As you slice into the baked tomatoes, their sweet-sour juices spill deliciously over the soft mound of herb-speckled bean puree – a taste of deep summer.

Recipe by Nigel Slater

Makes 4 toasts

1lb (500g) tomatoes or 12 small-medium
6 thyme sprigs
3 tbsp olive oil
4 slices thick sourdough or ciabatta

For the bean puree
1 15oz (400g) can haricot or cannellini beans
5 tbsp olive oil
1oz (20g) basil
1 clove garlic

Set the oven at 400F/210C fan/gas mark 8.

Put the tomatoes snugly in a roasting tin, tuck in the thyme sprigs, then pour over the olive oil. Season with salt and black pepper, then bake for 20 minutes or until the tomatoes are soft and their skins are just starting to burst.

Drain the beans and bring them to the boil in a pan of fresh water. (I often add a few sprigs of thyme and a couple of bay leaves, but it is not essential.) Lower the heat to a simmer and leave for 10 minutes. Drain the beans reserving a tablespoon of the cooking water. Put the beans into the bowl of a food processor, add a little salt and black pepper, the 5 tablespoons of olive oil and the basil leaves. Peel and add the clove of garlic, then process for a few seconds (only) to a thick, green cream.

Toast the bread on both sides. Spread the basil cream over it, then divide the tomatoes between the toasts, spooning over any thyme-scented juices from the pan.

Pasta · Vegetable sides · Vegetarian pasta

Creamed spinach pasta

Belinda

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened.
The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness.
Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles.
Top with toasted pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely.
Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Recipe by Colu Henry for the New York Times

Serves 4-6

1 cup whole-milk ricotta
Kosher salt and black pepper
1 lb long pasta, such as fettuccine or tagliatelle
3 tbsp pine nuts (optional)
4 tbsp unsalted butter
5 garlic cloves, thinly sliced
1 lb fresh baby spinach
1 cup heavy cream
1/2 tsp grated nutmeg
Grated pecorino or Parmesan, for serving

Add the ricotta to a large bowl; season well with salt and pepper and set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.

Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
Wipe the skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls.
Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Dairy-free · Fish · Meat

Cod with chorizo and white beans

Belinda

Chorizo and red peppers give this cod dish a nice Spanish flavor. This is a really easy way of cooking fish and there’s plenty of delicious veg to go with it.
A lovely recipe from “The Hairy Bikers”.

Serves 4
1 tbsp olive oil
6oz (150g) cooking chorizo, thinly sliced
1 red onion, thinly sliced1 red pepper
9oz (250g) white cabbage, shredded
3 garlic cloves, finely chopped
1 tsp dried thyme
7 fl oz (200ml) red wine
2 tbsp tomato purée
14oz (400g) can of white beans (preferably cannellini), drained and rinsed
4 filets of cod or other thick white fish, skinned
salt and black pepper

Heat the olive oil in a large sauté pan or frying pan with a lid. Add the chorizo and brown it quickly on all sides, then remove it with a slotted spoon. If there’s a lot of fat in the pan, spoon off all but about 2 tablespoons.

Add the red onion, red pepper and cabbage and cook them over a medium heat until they have started to soften, then add the garlic and thyme. Cook for a further 2–3 minutes, then turn up the heat and pour in the wine. Leave it to bubble and reduce for a couple of minutes, then stir in the tomato purée, beans and about 250ml of water. Season with salt and pepper.

Cover the pan and leave to simmer until the vegetables are just tender. Put the chorizo back in the pan. Season the cod steaks with salt and pepper and place them on top of the beans and veg. Cover the pan and leave to steam very gently for about 15 minutes or until the cod has just cooked through.

Serve sprinkled with parsley, if using, with lemon wedges on the side for squeezing over.