Fattoush Salad

fattouchPita Chips

2 rounds pita bread (8- to 12-inches)

2-3 T olive oil

½ t sumac

Salt and pepper

 

Salad

2 C shredded romaine lettuce

1 large or 2 small cucumbers, peeled and seeded, diced small

2 medium tomatoes, chopped

5-6 radishes, sliced

½ C parsley leaves, chopped

¼ C mint leaves, chopped

5-6 scallions, chopped

 

Dressing

½ C lemon juice

½ C olive oil

1 t sumac

1/8 t cinnamon (optional)

Sea salt to taste

 

 

Toast the pita bread in your toaster oven until dried and crisp but not browned. Heat the olive oil in a large pan. Break the pita into pieces and put into the heated oil. Fry briefly until browned, tossing frequently. Remove from the oil and place on paper towel. Sprinkle with salt, pepper and sumac.

 

In a large mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the ingredients for the dressing. Dress the salad with the vinaigrette and toss lightly. Lastly, add the pita chips and toss one more time. Serves 4-6.

 

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Chilled Blueberry Soup

This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months. Makes 4 servings

 

4 C fresh blueberries

1 C orange juice

½ C sugar

1/4 t ground cinnamon

1/8 t salt

1 T fresh lemon juice

1 pint half-and-half

Mint sprigs for garnish

 

Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

 

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.

 

 

 

 

 


Caramelized Onion Tart “Tatin”

oniontarttatin_zpse531fc84

 

 

For best results, bake this in a well-seasoned cast-iron pan. Let it cool slightly before flipping the pan over and easing out the tatin. Serve as a first course or as a main course with salad and cheese for a vegetarian meal. Adrienne made this in a class at Brookside Gardens in May 2016.

2 T butter
1 T olive oil
1.5# boiler onions, peeled and slice in half around the middle
2 T brown sugar
1 T balsamic vinegar
1 C crumbled goat cheese
1 (8 oz.) sheet puff pastry

Preheat oven to 400°. In a 10-inch cast-iron or other oven-proof pan, melt butter with olive oil. Place onion cut-side down in hot fat and cook until onions are soft and turning brown, about 10 minutes. In a small bowl, combine sugar and balsamic, stir to incorporate. Add to onions and let sizzle until they caramelize, about one to two minutes. Remove from heat and let the pan and onions cool about 10 minutes.

Sprinkle 3/4 of the cheese over the onions. Roll out the pastry dough gently and press over the cheese. Prick lightly with a fork. Bake 25 minutes, or until pastry is golden and filling bubbles up around the edge. Set aside for a few minutes, then invert on a plate and sprinkle with the remaining cheese.

Serve warm or at room temperature.


Gratin of White Bean, Zucchini, Tomato

white bean gratin

We first posted this recipe three years ago, after it had become a perennial favorite in our households. A go-to for using up summer zucchini, this gratin is hearty enough to satisfy winter appetites. The zucchini can be replaced with delicata or butternut, but you’ll have to increase the cooking time. The gratin also could be assembled and baked in the oven for about 30 minutes before being broiled.  We demoed this for USBG as part of our January heirloom bean theme; we used fresh dried beans rather than canned ones. The original recipe came from The Washington Post so many years ago they don’t have it in their archives any more!

3 T olive oil
3 zucchini, cut into chunks
1 onion, chopped
3 garlic cloves, chopped
1 ½ C canned plum tomatoes, with their juice
2 T fresh thyme
4 basil leaves, torn into small pieces
1 15-oz can white beans – cannellini, navy or great northern, drained and rinsed
salt and pepper to taste
3/4 C shredded Parmesan cheese

Heat a skillet and add olive oil; when oil is hot, add zucchini and saute over medium-high heat until lightly browned; remove with slotted spoon and reserve.  Add onion and garlic, turn heat down, cover and cook gently, stirring occasionally to prevent scorching, five minutes, until onion is soft and translucent.  Add tomatoes, bring to a simmer, cook another five minutes.  Add thyme, basil, beans and zucchini.  Simmer five minutes, taste for seasoning.  Pour mixture into a gratin dish and top with shredded cheese. Place gratin under pre-heated broiler five minutes or until cheese is lightly brown and melted.  Serve immediately.


Marinated Goat Cheese with Citrus, Olive Oil and Herbs

Adapted from Chef Todd Knoll of Jordan Winery. Knoll likes to pair this with a good Chardonnay. This easy and flavorful appetizer can be adapted year-round by changing the citrus with the seasons.

CitrusMarinatedCheese

1/4 pound aged goat cheese (Cypress Grove Midnight Moon or a Manchego may be substituted)
4 broadly peeled rind pieces of one blood orange, pith removed (any seasonal citrus)
4 broadly peeled rind pieces of one Meyer lemon, pith removed
10 whole black peppercorns
5 whole white peppercorns
1 C candied kumquats, halved (2 Tbsp of English marmalade may be substituted)
1 blood orange, peeled and divided into segments (any seasonal citrus with minimal seeds may be substituted)
6 sprigs thyme
2-4 bay leaves, whole
¼ C olive oil
Coarse or flaky sea salt, to taste

Slice cheese into 1⁄8-inch thick triangles. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches). In a nonreactive bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves. Add olive oil and gently toss.

Cover and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).

To serve, bring the cheese marinade up to room and toss gently again in same bowl to refresh ingredients. Arrange the cheese slices and marinade naturally on a platter. Top with a few more citrus rinds that have not been marinated. Drizzle with additional olive oil. Garnish with a few fresh thyme sprigs and salt to taste. Serves 6 -8.

 


Pan-Fried Halloumi with Fennel, Olive & Mint

halloumi

 

 

Halloumi is the cheese you can cook. It doesn’t melt, it just gets a nice crust on the outside when you pan-fry or grill it. Salty, chewy and intense, the cheese is a favorite in Cyprus, its country of origin, where in the summer it is commonly served grilled with tomatoes or watermelon. Halloumi is becoming increasingly popular around the globe and when you try this recipe you’ll understand its following. High in protein — the cheese is typically made from goat or sheep’s milk — it’s a great substitute for meat in vegetarian diets. This treatment makes it a good choice as a first course. Served as a side with a rice pilaf or lentil stew, you have a lovely filling meal you won’t soon forget.  The remaining half of the fennel bulb can be added to a roast vegetable to accompany this or your next meal. This recipe was adapted by Adrienne, who demoed it at USBG September 16 2015.

3 T olive oil
½ medium fennel bulb, cored and cut into 1/4-inch dice (about 1-1/4 cups)
½ medium yellow onion, cut into 1/4-inch dice (about 3/4 cup)
Coarse salt and freshly ground black pepper
12 pitted Kalamata olives, slivered (about 1/3 cup)
1/4 t red pepper flakes
1 t finely grated lemon zest
1/3 C minced fresh mint
1 8-oz. package halloumi cheese, cut into 1/4- to 3/8-inch-thick slices

Heat 2 T olive oil in a heavy skillet over medium heat until hot. Add the fennel and onions, cover and cook gently, stirring occasionally, until the vegetables begin to soften (but don’t let them brown), 2-3 min. Reduce the heat to medium low, add 1/4 t salt and 1/4 t pepper and continue to cook until the vegetables soften completely, another 2-3 min. Turn the heat to low and stir in the olives, lemon zest, mint. Transfer to a bowl and reserve.

Wipe out skillet and add remaining olive oil; heat on medium high until hot, about 1 minute. Working in batches if necessary to avoid crowding the pan, cook the halloumi until golden in spots, about 2 min. Flip and cook until the second side of each slice is golden, about 2 min. more. Reduce the heat as needed if the halloumi is browning too fast.

Shingle the halloumi on a serving platter. Stir the vegetables and spoon over the halloumi, drizzle with hot olive oil from skillet. Serve immediately.


Asparagus Deviled Eggs

deviledeggs-asparagusWe updated this retro recipe – from Julia Child in the 60s – with modern touches like a little hit of curry, cayenne and lemon zest. These deviled eggs have summer picnic written all over them and with addition of pureed vegetables, they pack a lot more nutrients than more traditional deviled eggs.

12 large eggs, hard-boiled
12 asparagus spears, trimmed
2 T very finely minced shallot, scallion or chives
1/3 C mayonnaise, more as needed
1 t smooth Dijon
1 t curry powder
pinch cayenne
grated zest from one lemon
1-2 T whipping cream (optional)
Salt and pepper to taste

Prepare the asparagus: Remove tips and reserve. Cut stems into 1-inch pieces. Bring a pot of water to the boil, drop in cut-up asparagus stems, reduce heat to a simmer, and cook until tender, four minutes. Remove cooked asparagus with a slotted spoon, reserving water, and plunge the pieces into cold water to stop the cooking. Drain thoroughly and lay them out on a paper towel to dry further. When dry, transfers chopped asparagus to a food mill or food processor; process until pureed or very finely chopped. Pass puree through a sieve as necessary to drain of any excess water.

Bring water to a boil again and add asparagus tips; cook until crisp tender and bright green, about one minute. Drain through a sieve and plunge the sieve into cold water. Finish drying the tips on paper towels.

Prepare eggs: Peel your eggs. For a cleaner cut, dip your knife in water before cutting each in half lengthwise. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them, or mash with a fork. Add asparagus puree, shallot or chives, mayonnaise, Dijon, spices, lemon zest and combine mixture until smooth. If the mixture is dry, add optional cream, or water, to achieve the right consistency. Season carefully with salt and freshly ground black pepper.

You can spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with asparagus spear. Wrap tray in plastic and keep in fridge until ready to serve. Makes 24 stuffed egg halves.