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Polenta with Swiss Chard & Roasted Tomatoes

yholmes 1 Comment

After many years of mistakes and some dead plants, I have finally grown a green thumb. I’ve been really lucky with a great herb garden but this year I’ve decided to try my hand at some new edibles. My rainbow swiss chard and leeks are growing like mad so the chard was my first harvest. Preparing organic, fresher than fresh and inexpensive vegetables from my backyard was pretty damn satisfying. And tasty.

This vegetarian recipe is from The Food Network magazine. I made a few modifications and additions – but was really impressed with the hearty flavors overall.

INGREDIENTS

  • 1 28-ounce can San Marzano plum tomatoes, drained
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1 cup instant polenta
  • Freshly ground pepper
  • 1/4 cup Half & Half
  • 2 bunches Swiss chard (about 2 pounds)
  • 4 tablespoons unsalted butter
  • 8 ounces fresh ricotta, crumbled
  • 8 large basil leaves, chopped

DIRECTIONS

Position a rack in the upper third of the oven and preheat to 350. Toss the tomatoes, garlic, balsamic, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.

Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste and the cream. Stir to combine. Remove from the heat, cover and keep warm.

Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.

Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

Spotlight Dallas: Restaurant Ava (Seared Scallops with Meyer Lemon and Tarragon)

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Well not quite Dallas… but Rockwall is a small trip worth taking for the menu Restaurant Ava so skillfully serves up. Chef Randall Copeland is brilliant and his tenure at Bolsa makes him a shoe in for tastefully putting it on the table.

The choices for the evening: Possibly the best spinach salad I’ve had in ages – the balsamic dressing is killer. Creamy risotto with morels – you want more? How about perfectly seared diver scallops on a bed of creamy potatoes and roasted vegetables?

This was the inspiration behind my seared scallops with my favorite citrus – meyer lemons. Yes, I still have plenty of the beauties in the kitchen and am proud I’ve managed to stay away from making lemon bars.

The meal didn’t end there. The spring pasta (homemade I may add) with lobster and pesto was equally delicious. And lets not forget the finale… the s’more brownie covered in homemade marshmallow and peanut butter ice cream.

The dinner was excellent and the company even better (love it when they like to share). Restaurant Ava is a treat you should indulge in. I loved it all.

INGREDIENTS

DIRECTIONS

Make the vinaigrette, but substitute the herbs de provence with fresh tarragon or basil.

Pat scallops dry with a paper towel and season both sides with salt and pepper. Tip: Moisture can keep the scallops from getting that golden crust, so be sure to not skip this step.

Heat skillet over high heat for 2 minutes. Lower heat to medium and add a drizzle of olive oil or a tablespoon of butter. Add scallops to the pan and DO NOT TOUCH for 2 minutes. When they are ready to be turned they will easily release from the pan. If not – be patient they aren’t ready.

Serve with mixed greens, roasted vegetables and top with the meyer lemon vinaigrette.

 

Spring Salad with Meyer Lemon Vinaigrette

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Meyer lemons are just brilliant. The sweet mandarin orange and lemon hybrid is the perfect citrus for just about any dish. It is much more sweet and less tart than a typical lemon. They make a perfect salad dressing, are incredible squeezed over roasted vegetables or fish and make a fabulous lemon tart.

With my leftover roasted asparagus from Easter I threw this simple salad together. Throw in what you have in the fridge and forget about measurements.

INGREDIENTS

  • 1 bunch asparagus
  • tomatoes
  • radishes
  • avocado
  • red onion or shallot
  • dried cranberries
  • pine nuts, toasted
  • blue cheese, goat cheese or feta cheese
  • spring mix or any lettuce mix

For the dressing:

  • Juice and zest from 1 meyer lemon (about 1/4 cup)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1 tsp herbs de Provence
  • salt and pepper to taste
  • 1/3 – 1/2 cup olive oil

DIRECTIONS

Preheat oven to 375. Toss asparagus with olive oil and salt and pepper. Roast until crisp tender, about 10-15 minutes depending in the diameter of the asparagus.

For the dressing, combine all ingredients in a jar and shake until well mixed.

When asparagus has cooled, chop into bite size pieces (about 1-2 inches)and add to a large bowl with remaining salad ingredients. Pour salad dressing over the top and mix to combine.

Pear Bruschetta with Goat Cheese, Honey & Almonds

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Bolsa in Oak Cliff is hands down my favorite place to eat, drink and be merry. The atmosphere is laid back and you can’t help but feel at home. 1/2 price wine on Tuesday nights makes me feel even more at home. The food is fresh, local, fun and not over the top. The menu does change on a daily basis but there are a few mainstays I indulge in on every visit. The bruschetta flight is a delightful array of 4 variations on this ever popular appetizer. Tomatoes, Proscuitto, Salmon and my personal favorite: Fuji Apple with Honey & Almonds.

I made a few tweaks with the addition of the goat cheese and chose a juicy Bosc pear at the market. I am making this again today with a Honeycrisp apple – which I imagine will be the nuts! You can use any crusty bread you like. I think slices of kaiser buns will also be perfect for this simple bruschetta recipe.

INGREDIENTS

  • 8 slices crusty bread of your choice, toasted lightly
  • 2 ounces Goat Cheese
  • 1 Pear or Apple, sliced
  • 1-2 tablespoons Honey
  • 2 tablespoons sliced Almonds, toasted

DIRECTIONS

Lightly toast slices of bread in 350 degree oven for 5-6 minutes.

Spread each piece of bread with a thin layer of goat cheese. Fan 4-5 slices of pear over the goat cheese and drizzle with honey. Sprinkle the top of each with the sliced almonds.

The Spotted Pig Deviled Eggs

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The Spotted Pig is my favorite place to eat in New York City and when I am in the city I will always wait to get a table. The place is small. The lighting is dim but the small votive candles give the loveliest of glows to the BEST DEVILED EGGS I’ve ever put in my mouth.

On my last trip to the city in February with my beautiful sister, Suzanne, we of course ended up at The Spotted Pig our first night in town. We just couldn’t wait any longer for an Old Speckled Hen on tap. We were shown to the third floor bar (didn’t even know it existed) to wait for our table and ordered a few killer starters… bring on the deviled eggs! It was my lucky night as the sweet lady tending to us gave me a few secrets to these devilish treats:

  1. They DO use mayonnaise in the egg mixture. BUT…. It’s homemade from some of the finest olive oil in the world. Tip: Don’t ask for mayo on the side of that blue cheese burger – you’re not getting any. April Bloomfield says so.
  2. Now on that olive oil. The award winning olive oil from Chile – Olave Organic Olive Oil – is the oil of choice for all of the food in the restaurant (drizzling, dressings, mayos, etc). I’ve since ordered 2 bottles for the sister and myself.

I can tell you these were a hit when I made them a few weeks ago for a family dinner. They were buttery, smooth and thick with a nice zing of vinegar. I did go to the trouble to make the homemade mayonnaise (recipe link below) and it does make a difference!

INGREDIENTS

  • 12 large eggs
  • 1 tablespoons olive oil, plus more for drizzling
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 teaspoons champagne vinegar
  • Maldon sea salt
  • Aleppo pepper flakes
  • 3 tablespoons thinly sliced chives
  • Olive Oil for drizzling

DIRECTIONS

Fill a large sauce pot with water and bring to a boil over high heat. Place cold eggs in single layer in the saucepan and bring back to a boil. Reduce heat to medium and cook for 13 minutes. Drain eggs and run cold water in the pan. When water is slightly cooler, add ice to the pot and let eggs sit in ice water for 15 minutes.  Crack each egg on a hard surface and roll lightly to break the membrane seal. Eggs should peel very easily. With a thin knife carefully slice eggs in half and place yolks in a bowl.

Break up the yolks with a whisk until they are fine. Add olive oil, mayonnaise, mustard, and vinegars and whisk briskly until smooth puree forms, scraping down sides of bowl as necessary.

Transfer mixture to plastic zipper-lock bag. Cit corner off the bag and pipe filling into the egg white halves.

Sprinkle eggs with Maldon salt, Aleppo pepper and chives. Drizzle with olive oil, and serve.

Shrimp Biryani: Indian Shrimp and Rice

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The aromas alone are worth giving this dish a try. When you take your first bite you will be sold.

The flavors are not overpowering. They are subtle with a perfect balance of spice and sweetness from the shrimp and onions.

My friend Catherine of Fish and Veggies recommended this dish and passed on some great advice: put the whole spices in a cheesecloth sachet to avoid biting down on a whole peppercorn or clove.

INGREDIENTS

  • 2 cups jasmine rice
  • 1 pound Shelled and de-veined Shrimp or crab (see Harbour House Crabs)
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 bunch cilantro
  • 2 serrano chilis (seeds removed)
  • 1 – 1 inch piece of ginger
  • 4 large cloves of garlic
  • 4 tablespoons oil
  • 1 large yellow onion
  • 1 teaspoon whole black peppercorns
  • 1 cinnamon stick
  • 2 tablespoons of butter
  • 1/2 teaspoon whole cloves
  • 10 – 12 whole green cardamom pods
  • 2 bay leaves
  • 3 cups water
  • 2 sprigs mint
  • salt to taste

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
  3. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
  4. Chop the onion and mint and leave to the side until needed.
  5. Heat the oil on medium in an oven safe dish. Add the peppercorns, cloves, cardamom and 1 bay leaf to a sachet of cheesecloth and tie securely. Add the sachet to the oil with the cinnamon stick and saute until fragrant, approximately 2-3 minutes.
  6. Add the chopped onion and saute until light brown, stirring constantly.
  7. Add 1/2 of the paste and saute for another minute or two.
  8. Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
  9. Add the rice to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
  10. When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
  11. Remove the rice from the oven and remove the spice sachet and cinnamon stick. Top it with the shrimp and serve.

Chicken, Shrimp & Chorizo Paella

yholmes 1 Comment

This was my first time to make real Paella. My dad started making Paella last year and for Christmas I gave him a proper Paella pan, golden saffron and 2 Spanish chorizo links. It was the real deal gift. Then the Paella pan I ordered arrived and it was barely big enough to stir the rice. Oh well – it was still a creative gift for someone who really wants underwear and socks.

A few weeks ago I lucked into the estate sale of my dreams! I scored French crêpe pans, French copper, and ebelskiver pan (thrilled about this find) and a huge Paella pan made in Italy. I passed the pan on to my dad and he invited me up to make Paella last weekend. We didn’t go all out with mussels and seafood – but this Paella was delicious and the true Spanish Chorizo (can be found at Central Market) was incredible and just oozed of orange paprika.

If you don’t have a paella pan – use a nonstick skillet or a wok!

INGREDIENTS

  • 3 chicken breasts, cut into pieces (skin on) and marinated in spice mixture (see below)
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 Spanish chorizo sausages
  • 2 garlic cloves, crushed
  • 1/2 Spanish onion, diced
  • 2 ripe tomatoes, peeled, seeded and finely chopped OR 1 can 14 ounce whole tomatoes crushed by hand
  • 1 red, orange or yellow bell pepper, julienned
  • 2 cups Spanish rice, short to medium grain, like Valencia
  • 1 generous pinch saffron threads
  • 4 1/2 cups warm stock or water
  • 1 pound jumbo shrimp
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

DIRECTIONS

Marinate the chicken for 1 hour and remove from refrigerator.

Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan.

Sauté the garlic, onion, tomatoes and bell peppers. Cook until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper.

Add the rice, stirring to coat the grains.

Add the stock and saffron and simmer for 15-20 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto.

Add the shrimp and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente, about 10 minutes.

Scatter the peas on top and continue to cook until the liquid is absorbed. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges.

If you are looking for an excellent grill for all your cooking needs under 300, then visit the following link – https://YunnanKitchen.com.

 

Cherry Tomato and Feta Tart

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Recently I borrowed a friends State Fair of Texas cookbook full of winning recipes… one of which belongs to her husband. He is a proud blue ribbon winner for the best lasagna I’ve had in my entire life. This recipe book is full of innovative recipes and a tomato pie that called for bouillon caught my eye. What a strange ingredient! I can’t say it wouldn’t be just as delicious without the bouillon… but I believe it won her the blue ribbon.

It appears some things are just meant to be. I had cherry tomatoes that weren’t going to make it another week, basil that was developing brown spots, a disc of pie dough in the freezer and a nice hunk of feta leftover from last weeks Pistachio Crusted Chicken. It was delicious and would be perfect alongside Baked Shrimp Scampi for a simple and impressive make ahead dinner party menu!

INGREDIENTS

For the crust:

  • 1 1/2 sticks cold butter, cut into pea size pieces
  • 1 cup all-purpose flour, plus extra for rolling
  • Pinch kosher salt
  • 3 to 4 tablespoons ice water

For the inside:

  • 1 pound cherry tomatoes, halved
  • 3 green onions, finely sliced
  • 5 large basil leaves, cut into long, thin strips
  • 1 Star garlic and herb bouillon cube, or chicken bouillon*
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pie crust recipe above or a store bought pie dough
  • 1 teaspoon olive oil
  • 1 cup Feta Cheese, crumbled
  • 2 cups Mozzarella, shredded

DIRECTIONS

For the crust: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.

Toss tomatoes, basil & green onions with the bouillon and olive oil. Cover with plastic wrap and marinate in the refrigerator for a few hours or overnight. Remove from refrigerator and drain off any liquid that has developed from the tomatoes. Season with salt and pepper.

Preheat oven to 400 degrees.

Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Roll out dough into a 10-inch tart shell and prick the bottom with a fork.

Spread 1/2 of the tomatoes into the bottom of the pie shell and top with 1/2 of the cheese. Repeat. Drizzle the top with a small amount of olive oil.

Bake at 400 degrees for 35 minutes on the middle oven rack.

*The STAR herb & garlic bouillon can be found at Jimmy’s Food Store for less than $2. I keep it on hand and use it when cooking rice and pasta. Chicken bouillon can also be used in this recipe.

Baked Shrimp Scampi

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I’ve never been a huge fan of Shrimp Scampi. I love the garlic but the butter seems overwhelming and traditional scampi can be a little flat in flavor. This recipe from the Barefoot Contessa makes up for all of the lackluster. You can prepare the butter & herbs early: just don’t add the panko until you are ready top bake. The original recipe calls for 12 tablespoons of butter. I cut it down to 8 but by all means knock yourself out and butter up.

The lemon is the star of the show. The aromas will keep you parked in front of the oven door… watching… waiting.

Serve with a side of whole wheat linguine or eat it out of the pan. This makes a great appetizer or entree.

INGREDIENTS

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh thyme or rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

DIRECTIONS

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Pistachio Crusted Chicken with Feta

yholmes 1 Comment

The pistachio crusted chicken at Sevan, a local Dallas BYOB Mediterranean restaurant, is a favorite in my dining crowd. There are many delicious entrées on the menu… but this is ALWAYS ordered. I gladly accepted the request to recreate this dish mainly so I can order a different entrée and know I won’t be deprived of my old standby favorite.

I have been visiting this family run restaurant for years and they consistently turn out wonderful food. If hummus is your thing – Sevan makes super creamy hummus with just the right amount of garlic and lemon. My suggestion and another “always order” is the Muhammara. An addictive spread of roasted red bell pepper, walnuts and pomegranate molasses will keep my seat at Sevan a permanent one.

INGREDIENTS

  • 4 chicken breasts, pounded to 1/2 inch thickness
  • 1 cup chopped pistachios
  • 3/4 cup dry plain bread crumbs
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 3 ounces crumbled French Feta cheese
  • 1 cup all purpose flour
  • 2 eggs, beaten

For the Tomato Sauce:

  • 1/2 medium yellow onion, minced
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 6 ounces tomato paste (small can)
  • 14 ounce can crushed tomatoes
  • 2/3 cup water
  • 1/4 cup red wine
  • 1/2 – 1 teaspoon sugar (depending on the sweetness of the canned tomatoes)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 – 1/4 teaspoon crushed red pepper flakes

DIRECTIONS

To make the sauce:

In a medium saucepan, sauté garlic and onion in oil until translucent.

Add tomato paste, tomatoes, water, wine, sugar, oregano and basil. Season with salt and pepper, to taste. Simmer for 20 minutes over medium low heat.

 

For the Chicken:

Preheat oven to 350 degrees. Prepare three bowls: one containing flour to coat chicken breast, another containing the beaten egg, and the third containing chopped pistachios, breadcrumbs and oregano. Season all 3 with salt & pepper.

 

Season the chicken on both sides with salt and pepper. Add feta cheese, 2 teaspoons chopped pistachios and 1/2 clove minced garlic to one side of the flattened chicken breast. Fold over and secure with toothpicks to keep filling inside.

Coat breast in flour, shaking off any excess. Dip chicken in egg mixture and then into the pistachio mixture. Set aside and finish breading the remaining chicken.

Heat olive oil in oven safe skillet over medium heat and sear chicken for approximately 3-4 minutes on one side and then flip over. Cover with foil and place in the oven. Bake approximately 20-25 minutes or until cooked through.

Serve with tomato sauce and garnish with feta.

 

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