Farmers Market-Inspired Spring Dinner

Last Sunday I took a walk through my local farmers market. We've had a mild winter and warm spring up here in the northwest and I wanted to see what was fresh. Among the many flower stalls, fish mongers, and bakeries were the first signs of spring. I found a plethora of spring greens including mizuna, arugula, and mache. Herbs were in abundance - fresh chives, sorrel, mint, and chervil, to name a few. There were a variety of new potatoes as well including dutch babies, red-skinned, and fingerlings.

I also found some young, tender leeks. We don't eat leeks as often in America as they do in Europe. It's a shame because they are a delicious vegetable; an elegant member of the onion family. Their flavor is more subtle and sophisticated than their strong cousins. Leeks are also an excellent source of vitamin c, iron, and fiber.

Inspired by my experience, I started to envision a spring menu. The lovely leeks, fresh spring herbs and greens, baby potatoes...the menu practically wrote itself.

Farmers Market-Inspired Spring Menu

Braised Leeks

Mixed Spring Greens with Fresh Goat Cheese
Steamed Baby Potatoes with Mint Butter

Herb-Crusted Rack of Spring Lamb

 

Braised Leeks
Ingredients
8 small to medium leeks
1/2cup finely diced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 Tbsp. butter
1 cup chicken broth
4 slices of French bread, optional
kosher salt and pepper to taste






Directions
Preheat the oven to 350 degrees F.

To prepare the leeks, trim off the dark green stalks. Without cutting entirely through the root, slit the leeks lengthwise and rinse under cold water to remove all of the dirt.

Blanch leeks for about 30 seconds and shock in an ice bath. Cut through the remaining tip of the leek and remove the roots.

Next, melt the butter in a small sauté pan. Add the onions, carrots and celery and cook over medium low heat until the onions become transparent, about 10 minutes. Spoon the cooked vegetable mixture into a medium-size casserole dish (one just large enough to accommodate your leeks). Place the blanched leeks on top of the vegetables and then add the chicken stock, and salt and pepper to taste. Cover with the French bread (delicious when the dish is finished) or foil. Bake until leeks are tender, about 35 minutes.

To serve, lift off the toasted bread, and spoon the leeks onto plates. Garnish by spooning the chopped vegetables over the leeks. Serve with the toasted bread. Serves 4.

Have you visited a farmers market yet this year? What inspired you? Please share your favorite spring dish or menu idea!

Savory Cheesecake Bites

These little cheesecakes a easy and elegant way to start a meal.  Top them with the Spiced Rhubarb Compote recipe below or use them as a garnish on a mixed baby green and herb salad.

Savory Cheesecake Bites
Makes 24

Ingredients
1 cup chopped, toasted walnuts
3 tbsp melted butter
8 oz goat cheese, at room temperature
8 oz cream cheese, at room temperature
2 large eggs
1/2 tsp dried thyme
1/4 tsp white pepper
1/2 tsp kosher salt

Directions
Preheat the oven to 325 degrees F. Using 1 tbsp melted butter, brush the cups of a 24-cup mini muffin pan (1 3/4" x 3/4" cups) and set aside.

Place walnuts in a food processor and process until the walnuts are finely chopped. Pour the finely chopped walnuts into a small bowl, drizzle the remaining 2 tbsp of butter over the nuts and mix until thoroughly combined. Spoon 1 tsp of the mixture into each muffin cup. Using your fingers or the back of a spoon, press the walnut mixture into the bottom of the muffin cups to make the crust.

Beat the goat cheese and cream cheese with a mixer until smooth. Add the eggs, 1 at a time, beating well. Add the thyme, white pepper and salt and combine well. Spoon mixture into the prepared pan.

Place the prepared pan in a roasting pan or deep sheet pan. Fill the roasting pan with boiling water half way up the muffin cups. Bake 15 to 20 minutes until the cheesecakes are set.
Remove from the oven and cool to room temperature. To serve, run a thin sharp knife around the sides of each cheesecake.  Serve as an appetizer (see the photo below) or garnish for a salad.

Put Some Zing in Your Spring!

As I sat thinking about spring vegetables for this blog, my first thoughts were about fresh asparagus. Then I thought, "everyone thinks asparagus in spring." Everywhere I turn there's an asparagus recipe. It's not that I don't like asparagus. I love it. I just didn't want to offer the ubiquitous asparagus recipe when there are so many other vegetables popping up in the springtime. So what could I suggest that was unique?

The answer came to me while walking through my neighborhood. I noticed a home with planter boxes overflowing with tawny-pink rhubarb stalks and was inspired.

Rhubarb is one of those often overlooked vegetables but it's delicious, simple to work with, and a great source of potassium and vitamin C. The early pink stems are the best for cooking. You'll definitely have to add some sugar to offset their natural tartness though. Oh! Do remember that the stems are the edible portion of the plant so trim away all the leaves before cooking.

I'm sure that moment I mentioned rhubarb many of you thought of pies, but since I am not much of a baker I decided to develop a different type of recipe - a Spiced Rhubarb Compote.

If you like tangy, sweet and sour sauce, you'll love this compote! It's quick, easy, and so versatile. I've spooned over roasted pork and duck, served it as a condiment for a glazed ham, and topped savory goat cheese cheesecakes with a dollop. So yummy!

Spiced Rhubarb Compote

6 cups diced rhubarb stalks (about 2 lbs)
1 1/2 cups sugar
1 cup water
1 cup cider vinegar
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 ground allspice
1 pinch of nutmeg

Combine all the ingredients in a large sauce pan. Simmer over medium heat until the sugar dissolves and the rhubarb is tender, about 20 minutes. Simmer a bit longer to thicken, if you like.

The compote can be served warm, at room temperature, or cold and will keep up to 3 weeks in the refrigerator. Enjoy!

What are some of your favorite springtime vegetables? Share a recipe with us!

Adios Queso Dip!

While having lunch with my husband a few weeks ago, I noticed the appetizer menu included queso dip and chips. By the description, I was assured that the "queso" dip was made with a liquid cheese-type product - some gooey molten mixture of picante sauce, cheese flavoring, and oil.

We didn't order the appetizer but it stuck in my mind. So much so, that later that day I found myself buying a box of shelf-stable cheese product and a can of spiced tomatoes to make my own "queso" dip. You might be appalled to learn that a trained chef would succumb to thoughts of faux cheese and salty chips but I have to admit that I am occasionally tempted to stray.

I think it's the food memory that pushes me over the edge. There are certain junk foods from my youth that hold a mystique. They were the special treat, the comfort food, the guilty pleasure. Here's the kicker though, my memory has the tendency to exaggerate goodness. My food memory gets wrapped up in other elements - who I was with, what I was doing, where I was.

My fond memories of queso dip were colored by the fact that the last time I ate it was about 13 years ago while living in Japan. My father used to send me care packages of western food. I think he would actually ship me food that he wished he could eat but that my mother wouldn't let him buy. Boxes would come loaded with spiced pork shoulder in a can, faux cheese, cured sausages and more. I would laugh every time I opened a package from him. I would have rarely eaten these items had I been in the US but here they were laid out like pirate's treasure in the foreign land. A glorious reminder of my distant homeland. When presented with snack mixes of toasted soybeans and dried fish, I can't tell you what a wonderful treat crappy queso dip was to me and my western friends!

So, on a rainy afternoon in March, called by a distant siren song of my junk food memory, I made the cheesy, salty, spicy goo and...it was lousy! I mean really a let-down. Perhaps it was the absence of laughing friends, plenty of beer, and Japanese game shows in the background, but sadly my food memory did not stand up to reality. I should have left that bright yellow box on the shelf of my mind but I tempted fate. I thought it was the food that I savored but it was so much more.

Have you ever revisited a favorite junk food only to find that it wasn't as good as you remembered? Or was it? Share your favorite junk food memory!

Romantic Dinner In

My husband and I have a little romantic ritual. Each year for Valentine's Day, instead of going out, paying high prices, and getting mediocre service at a restaurant, we stay home. Doesn't sound romantic yet? Just wait.

We dress up as though we're headed to a fancy restaurant. We light candles, play our favorite music, open a nice bottle of wine, and have a romantic dinner at home. With a little planning you can have the same experience. I promise it will be stress-free.

Here's a sample menu for your romantic Valentine's Dinner In. It's not the most original menu but the main focus is ease. Remember, low stress equals romance!

Shrimp Cocktail a la Gazpacho or Mushroom Toasts (see recipe under Seasonal Food Guide - Fall post)
Mixed Green or Iceberg Wedge Salad
Steak with Blue Cheese Butter & Baked Potato
Something Chocolate
Everything I am suggesting can be done ahead of time so you can enjoy your evening. Here's how it breaks down.

Shrimp Cocktail a la Gazpacho
Here's little twist on a classic. Buy 8 to 10 jumbo, cooked, peeled shrimp (or uncooked, if you prefer to steam them yourself), a hot-house cucumber, cocktail sauce and lemon. Wash and finely dice about half of the cucumber. Spoon the diced cucumber into martini glasses or wine glasses, top with a couple tablespoons of cocktail sauce, and hang the shrimp off the rim of the glass. Garnish with a lemon slice or lemon twist and refrigerate until dinner.

Mixed Green or Iceberg Wedge Salad
If you are making a simple mixed green salad, try your own vinaigrette (see recipe under Guiltless Gourmet post) or just purchase a favorite. Place a handful of mixed baby greens onto two salad plates, garnish with tomato if you wish, and place the salads (without dressing) in the refrigerator until dinner.

If you would prefer the iceberg wedge salad, purchase a small firm head of iceberg lettuce and cut it in half vertically through the core. Create a wedge by cutting one half vertically again. Trim away the sliver of the core. Place each wedge onto a salad plate, garnish with your choice of crumbled bacon, chopped hard-boiled eggs, sliced green onions and tomatoes. Refrigerate without the dressing until dinner, then serve with a good quality bottled or homemade bleu cheese dressing.

Steak with Blue Cheese Butter
If you haven't made a compound butter before, you'll be surprised how easy it is. You can create all kinds of flavors and they can be stored in your freezer for months wrapped in plastic. This particular butter is wonderful on green beans and baked potatoes, as well as steak.

Combine 4 ounces (1 stick) of room temperature butter with 4 ounce of crumbled blue cheese, 1 1/2 teaspoons minced shallots, and cracked black pepper to taste. Blend until relatively smooth, however some blue cheese chunks are good. Spoon onto waxed or parchment paper and roll snuggly into a cylinder shape. Refrigerate until firm.

Now, all you have left is to wash and prepare your potato for baking and season your steaks. Put your potato in the oven a half an hour before you plan to start your shrimp cocktail that way it will have been in the oven for a full hour by the time you are ready for your main dish.

Here's how the evening will go. You will come into the kitchen looking beautiful. Your significant other will hand you a drink and a kiss. Together you'll bring the Shrimp Cocktail to the table. Perhaps your significant other will clear the table and bring out the salad? Together you'll cook your steaks, top them with a pat of the amazing Blue Cheese Butter you made earlier and enjoy them with your baked potatoes.

Dinner will end with something chocolate - your choice! Maybe a hot fudge sundae or a fancy dessert from the gourmet market? In the end, you have had a romantic evening for a lot less than you would have paid at your local restaurant. So when the mood strikes you, head upstairs!

The Season Food Guide - Winter

I can just imagine you walking around the grocery store past anemic tomatoes, tasteless strawberries, and unripe cantaloupe thinking, "I can't wait until Spring so I can get some ripe fruits and vegetables." Don't succumb to winter vegetable doldrums. You can find produce that is at it's peak this time of year too. You just have to know what to choose.

When you think about winter produce, try to imagine a fruit cellar filled with hearty items designed to last until spring. Winter produce can be satisfying, comforting, and delicious. Seasonal crops include: avocados, broccoli, brussel sprouts, cabbage, fennel, grapefruit, greens, kale, mushrooms, oranges, pears, rutabagas, sweet potatoes, and watercress.

Here are some of my favorite ways to enjoy winter vegetables:

• Watercress Salad with Avocado and Grapefruit
  This salad is filled with bright flavors to liven a cold winter palate.
  
  Using a sharp chef's knife, trim away the peel and excess membrane from a ruby red grapefruit. Carefully remove the individual segments by slicing along both sides of the separating membranes. Set grapefruit segments aside. Halve an avocado lengthwise, remove the pit and slice the fruit into lengthwise segments. (Hint: If you aren't going to assemble the salad immediately, squeeze a little grapefruit juice from the remnants of the fruit over the avocado slices to keep them from browning.) Toss 4 handfuls of watercress, or other bitter greens, with your favorite balsamic or champagne vinaigrette. Divide greens among 4 plates. Arrange avocado and grapefruit slices on top of the greens, alternating slices for color. Top with a bit of freshly cracked black pepper and serve.

• Sautéed Brussel Sprouts with Pancetta
  Fresh brussel sprouts are nothing like the sour, overcooked vegetables of your childhood. If possible, buy them on the stalk.
  
  Blanche brussel sprouts in boiling water for about 5 minutes. Drain and set aside. Dice 4 oz. pancetta or thick-cut bacon. Sauté pancetta in 2 tablespoons of olive oil over medium heat until lightly browned. Add 1 minced shallot, about 1 tablespoon, and sauté until translucent. Use a slotted spoon to remove the pancetta and shallots from the pan and set aside. Add 1/4 cup balsamic vinegar to the pan and reduce until it is slightly syrupy, about 3 minutes. Reduce the heat to low and add 2 tablespoons of butter to the pan. When the butter is melted, return the brussel sprouts and pancetta mixture to the pan. Toss or stir to coat. Season with salt and pepper and you are done.

• Creamed Cabbage
  I learned this recipe while working at a resort on Mackinac Island after college. It's simple and tastes amazing.
  
  Sauté 1/2 cup diced red onion in 2 tablespoons of butter until translucent in a large sauté pan. Mix in 1 cup heavy cream, and white pepper and salt to taste. Simmer for about 10 minutes to thicken. Stir occasionally to avoid scorching. Shred or chop half a small head of green cabbage. Blanche the cabbage in boiling water for 1 to 2 minutes until tender. Add cabbage to the thickened cream. Finish with a touch of cracked black pepper and serve.

What are your favorite winter vegetable recipes?

Chocolate Dipped Caramels with Grey Sea Salt

Looking for a great homemade holiday gift? These dark chocolate covered caramels are divine! The sea salt is key. It adds a whole new dimension of flavor and texture. Enjoy!

Makes approximately 150 pieces

4 cups sugar
1 1/3 cup light corn syrup
1 cup water
1 quart whipping cream
1 cup unsalted butter, room temperature,
   cut into pieces
1 teaspoon grey sea salt, plus extra
1 pound tempered bittersweet chocolate or
   dark chocolate candy melts

Line a 9x13-inch baking pan with aluminum foil. Smooth out wrinkles and generously butter bottom and sides.

In deep, heavy-bottomed 8-quart pot, combine sugar, corn syrup and water. (Be sure to choose a very deep pot so the sugar mixture doesn’t boil over.) Bring to a boil over medium-high heat. Swirl the pot once or twice to combine ingredients, but do not stir. Boil until mixture turns a medium amber color. Be sure to watch the boiling sugar closely because the color can deepen quickly.

As the caramel continues to boil, it will turn a very dark mahogany brown, the bubbles will turn tan in color. This is your cue to remove it from the heat and add the cream, butter and 1 teaspoon of salt. The mixture will bubble up; just let it sit a moment to subside. Place back over medium-high to high heat and swirl pot around a few times to combine ingredients. Clip on a candy thermometer and boil until mixture reaches 250 degrees, swirling mixture several times during boiling to make sure the temperature is consistent throughout. Immediately pour mixture into prepared pan but do not scrape the bottom of pot.

Allow to sit overnight or until firm enough to cut. Cut into squares (1/2” each).

Melt chocolate in a double boiler over lightly steaming water. Remember, chocolate doesn’t need a lot of heat to melt, if you over heat it, it will seize up and be unusable.

When the chocolate is completely melted and smooth, skewer a caramel with a bamboo skewer or candy making fork and dip it in the chocolate. Remove the caramel from the chocolate and allow the excess chocolate to drip away – it makes for a neater finished candy vs. a pool of chocolate around each caramel. I even gently tap the skewer on the side of the pan to get the last few drops off.

Using another skewer, coax the chocolate dipped caramel onto a sheet of wax paper. Use the tip of the skewer to swirl the chocolate slightly to cover up the puncture mark. Sprinkle with a few grains of sea salt and allow the chocolate to set. Once the chocolate has set, place each one in a paper candy cup.

Note: Caramel recipe adapted from Fleur de Sel Caramels, "Unforgettable Desserts: More than 140 Memorable Dessert Recipes for All Year Round" by Dede Wilson