Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

A great salad found in Bon Appetit, not so great the next day but delicious made and eaten the same day! The pesto can be made a day ahead and chilled covered in the fridge.

Ingredients
Pesto
3/4 cup walnuts
1 garlic clove, finely grated
2 oz. Gouda cheese finely grated
1 teaspoon za’atar
1/4 cup olive oil
Kosher salt

Directions for Pesto
Preheat oven to 350 degrees Fahrenheit.
Toast walnuts on a baking sheet, tossing once until golden brown, approx. 8-10 mins.
Leave aside to cool.
Process 3/4 cup walnuts, 1 garlic clove finely grated, 2 oz. Gouda cheese finely grated, and 1 teaspoon za’atar in a food processor until nuts are coarsely chopped. With motor running, stream in 1/4 cup olive oil until coarsely ground. (actually I put the whole lot in and it came out fine, I skipped the streaming oil bit) Season with Kosher salt.

Pesto can be made one day ahead and chilled covered.

Ingredients
Cabbage and Carrot Slaw
1/4 cup dried currants
1/2 cup whole-milk plain Greek yoghurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Kosher salt
Black pepper
1/2 small green cabbage
1/2 lb carrots shaved lengthwise
1/2 cup chopped parsley
Za’atar to sprinkle on top

Directions for Slaw
Place currants in a bowl and cover with very hot water. Let sit until soft and plump, about 8 mins.
Next, whisk 1/2 cup plain Greek yoghurt, 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Thin with water until the dressing is a consistency of heavy cream.
Drain currants, add to dressing, along with 1/2 small green cabbage, outer leaves removed, very thinly sliced, 1/2 lb carrots shaved lengthwise and 1/2 cup coarsely chopped parsley. Toss to coat. Season with salt.

To serve........

Swipe platter with walnut pesto and arrange slaw over.
Sprinkle with za’atar.

Tomato Peach Salad with Tofu Cream

Found in Bon Appetit, served last night, pronounced the most delicious dish I had ever made!!

Ingredients

8 oz. silken tofu
sherry vinegar
olive oil
soy sauce
kosher salt
black pepper
3 tomatoes
1 pint cherry tomatoes
2 medium peaches
1/2 red onion
2 ears of cooked corn on cob
fresh tarragon
fresh chervil (which I couldn’t find)

Directions

To Make the Blended Tofu Cream(can be made a day ahead and chilled in fridge)
In a food processor or blender put
8 oz silken tofu
2 tablespoons sherry vinegar
1 tablespoon olive oil
1 tablespoon soy sauce and blend until light and creamy
Season tofu cream with salt
Cover and keep in fridge.

For the Salad
Whisk 3 tablespoons olive oil,
2 tablespoons sherry vinegar
1 tablespoon soy sauce in a large bowl.
Season with salt and pepper
Add
3 tomatoes cut into 1 inch wedges
2 peaches skin cut into wedges
1/2 a red onion thinly sliced
fresh corn kernels from two corn ears
1 pint cherry tomatoes sliced lengthwise in half
2 tablespoons fresh tarragon chopped
2 tablespoons fresh chervil chopped
Mix together.

Swipe tofu cream on a platter and arrange tomato salad over top.
Serve with warm bread (Garlic Tuscon bread was good)

Pesto with Tuscan Kale and Collard Greens

Inspired to be more adventurous by Dean and Jason, the most creative cooks, who made our week together like being on a luxurious cruise with unbelievable dishes served to us, this was not actually made by them but was in Bon Appetit. I’ve been flipping over the pages, kind of skipping this recipe, but returning back from our time together, I thought I’d be brave and try it. The chefs Joe Sparatta and Lee Gregory at Southbound in Richmond, Virginia make a pesto with collard greens and peanuts. This recipe adds Tuscan Kale and I used pinenuts instead, not having any peanuts. However you could use almonds or walnuts. Served with linguine and a salad makes a nice meal. The pesto can be made a day ahead and kept covered in the fridge. Can also be frozen.

Ingredients
                                                                               

1 bunch of collard greens
1 bunch of Tuscan kale
Kosher salt
3 garlic cloves
1/2 cup grated Parmesan
     cheese (or pecorino)
1 cup olive oil
1/2 cup pinenuts (or unsalted
roasted peanuts/almonds/walnuts)
1 tablespoon finely grated
     lemon zest
1 tablespoon fresh lemon juice
ground black pepper                                 


Directions

Remove the stems from the collard greens and Tuscan kale by ripping the leaves away.
Chop the leaves coarsely and wash in water.
Bring a large pot of water to the boil, add salt, and cook the greens and kale for 30 seconds. Pour through a colander and place the greens and kale in iced water to stop the cooking - this preserves the bright green color. Drain and squeeze out any excess water avoiding a watery pesto.
Place the greens in a food processor, add 3 cloves garlic finely chopped, 1/2 cup grated Parmesan cheese, 1 cup olive oil, 1/2 cup pinenuts (or unsalted roasted peanuts/almonds or walnuts), 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, ground black pepper and salt to taste.
Process on low speed until a coarse but well blended mixture forms.

Lobster Bisque

Inspired by The Cook’s Bible – Kimball

Ingredients
shells from 3 lobster carcasses meat removed and cut into pieces, you can use shells from 1 lb shrimp or ¾ lb crab.
½ cup dry sherry or cognac
1 cup dry white wine
2 cups chicken broth
3 cups chopped tomatoes
4 cups water
2 tblsps olive oil
2 tblsps butter
1 chopped Spanish onion
2 cloves garlic crushed
3 chopped carrots
3 stalks chopped celery
1 bay leaf
10 sprigs parsley chopped
1 teasp. fresh thyme or ½ teasp. dried thyme
salt and ground black pepper
3/4 cup uncooked rice
1/4 cup heavy cream

Directions
Make the lobster broth first.
Remove any lobster meat from the carcasses and reserve.
Place the shells from 3 lobster carcasses by placing in a large pot. Add 4 cups water, 2 cups chicken broth, 1 cup dry white wine, half a cup sherry (optional) Bring to a boil and simmer for 2 hours covered.
While the broth is simmering, prepare the rest of the ingredients by chopping 1 Spanish onion, 3 carrots, 3 stalks celery, 10 stalks parsley, 3 large tomatoes and 2 cloves garlic.
Next drain the broth through a colander into a large bowl, discard the lobster carcasses
Heat oil and butter in the pot.
Add the chopped onions, carrots, celery parsley, tomatoes , garlic, 1 bay leaf, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) salt and pepper.    Cover and cook for 15 mins. Do not let vegetables get brown.
Next, pour the reserved lobster broth into the pot add 3/4 cup rice and bring mixture to a boil.
Simmer covered for 20 mins.
Blend in food processor to a puree
Return the pureed bisque to a pot
Any reserved lobster meat you may have should be cut into pieces and added to the bisque
Reheat bisque and add 1/4 cup heavy cream.
Just allow the bisque to gently reheat, do not boil.

Baked Halibut

Yesterday, I worked late and wanted something for dinner that wouldn't take too long to prepare. I bought some halibut at Fins and Tails, the gentleman wrapping the fish told me that halibut was his favorite fish so I asked him how he prepared it. This is his recipe and it was perfect and easy! Served with broccoli and a nice salad.

Ingredients

Halibut steaks (quantity depends on how many people eating, halibut is quite thick so one per person is fine)
Butter
Breadcrumbs

Directions

Preheat oven to 375 degrees Fahrenheit
Spray a cookie sheet with Pam
Wash the fish and pat dry with a paper towel
Place the fish on the baking sheet with a knob of butter on top of each fish.
Bake in oven for 10 to 12 minutes or till almost done, then remove from oven, add a little more butter and sprinkle with breadcrumbs.
Change the bake to broil and broil until browned. Takes a few minutes more.
Serve with lemon wedges

Quinoa Salad with orange, cranberries and pecans

I like this salad, it is very light and refreshing.
I use pearled quinoa and an organic brand of dried cranberries, not craisins, they tend to make the quinoa change color. You can be
creative and add chopped fennel, pears, or grapes the ingredients are endless. I've eaten
this for breakfast the next day!

Ingredients

1 cup quinoa
1 1/2 cups water
1 orange - grated rind,
      segments removed and juiced.
1 lemon - grated rind,
       squeezed lemon juice
4 tablespoons olive oil
3/4 cup dried cranberries
1 crisp apple (fuji)
1 stalk celery chopped
1/4 cup chopped pecans (or walnuts)
1 cup mixed baby arugula, kale & radicchio
1 orange pepper chopped
10 sugar snap peas cut into thirds
1/4 cup chopped parsley (optional)
1 tablespoon chopped fresh mint (optional)
salt and pepper to taste

Directions

Rinse 1 cup quinoa in a large bowl of water, drain the water and place in a saucepan with 1 1/2 cups water. Bring to the boil, and then simmer, covered for 15 minutes or until moisture has evaporated. Fluff with a fork and spread out in a pyrex dish to cool.

Meanwhile, wash the orange and lemon, grate the rind off both the orange and the lemon, being careful not to grate the white pith part. Place the zest in a large bowl.
Cut the orange in half and cut out each orange segment and add to the bowl, then squeeze the juice into the bowl. Slice the lemon in half and squeeze the juice into the bowl.
Add 4 tablespoon olive oil to the juices and mix with a spoon.
Wash an orange pepper, remove the seeds and chop. Add to bowl.
Chop one stalk celery, chop 1/4 cup pecans (or walnuts), peel and chop an apple and add to bowl.
Wash 10 sugar snap peas and slice into thirds, add to bowl.
Wash 1 cup of baby arugula, kale and radicchio, pat dry with paper towels and add to bowl.
Add 3/4 cup dried cranberries
Stir in the quinoa and fold all together.
Season with salt and pepper.
If you like, you can add some chopped parsley (1/4 cup) and 1 tablespoon chopped mint.
Store in fridge, very good chilled.

Baked Chicken with a Zahtar Lemon Rub

Zahtar is a spice that can be purchased at any Middle Eastern specialty store.
It is a blend of thyme, sumak and sesame seeds.

Ingredients

3 lbs chicken parts (breast/thighs/leg) with skin and on bone
2 Lemons squeezed
2 cloves garlic chopped finely
3 tablespoons olive oil
1/2 cup zahtar
salt and pepper to taste

Directions
Wash the chicken
In a bowl, mix the juice from two lemons, 2 cloves garlic chopped finely and 3 tablespoons olive oil with 1/2 cup zahtar.
Pat the chicken dry, rub with a teaspoon salt and 1/8 teaspoon pepper
Rub the zahtar mixture all over the chicken parts and let sit in the fridge to marinate for at least one hour. Can be left overnight.
Preheat oven to 425 degrees Fahrenheit.
Spray the bottom of a roasting pan with Pam spray and lay the chickens out evenly in the pan. Pour any remaining marinade over the chicken.
Bake for 45 minutes.