Scallops With Grapefruit And Leeks

                                                      

Scallops With Grapefruit And Leeks

You can get Canadian scallops all year-round, but their harvesting ramps up in April as the weather gets warmer. It doesn’t take a lot of them to feel satiated, and they are so easy to cook (just don’t do it for too long!). Pop them on top of a few complementary ingredients, like we have here, and you’ve got gourmet, restaurant-quality food at your table in minutes.

Ingredients:
3 leeks, green parts trimmed
2 medium-size grapefruits
5 tbsp (75 mL) salted butter, divided
3/4 to 1 tsp (4 to 5 mL) fine kosher salt (if using table salt, reduce 

    amount and season to taste)
1 lb (455 g) sea scallops, patted dry
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) chopped Marcona almonds
Chopped mint or parsley for sprinkling (optional)
Directions:
Trim ends and green parts from leeks.  Slice white leeks in half.  Fan and rinse. Thoroughly pat dry. Finely chop.

Slice off top and bottom from grapefruit.  Set on a cut side.  Slice off any remaining peel and pith.  Carefully slice segments over a bowl to catch any juices.  Set aside juices for another use.  Arrange segments over plates.

Melt 3 tbsp (45 mL) butter in a large frying pan set over medium heat until bubbling and lightly golden.  Add leeks.  Lightly season with salt.  Cook, stirring occasionally until softened, about 5 minutes.  Remove to plates with grapefruit.  Wipe out any bits from pan.

Season scallops with salt.  Add remaining 2 tbsp (30 mL) butter and oil to pan and set back over heat.  When bubbling and lightly golden, add scallops, spacing them apart.  Cook, until deep golden, about 1 to 3 minutes per side.  Remove to plates with leeks.  Top each with almonds.  Sprinkle with mint.  Makes 4 main course or 8 appetizer servings

Better Than A Greyhound

                                              

Better Than A Greyhound

Grapefruit and vodka is classic and safe, but rosemary infused in the juice for 15 minutes makes an exciting addition.  Known for remembrance, rosemary is also associated with celebrations.
Ingredients:
Juice of 1 grapefruit
2 tablespoons rosemary needles
½ teaspoon honey
1 ounce vodka
Ice
Sparkling water
Sprig of rosemary for garnish
Directions:
Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.    Makes 1 cocktail.

New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6 

3 Fruit Marmalade

Three Fruit Marmalade

Do not use Seville oranges in this recipe, they are too bitter for this marmalade.

Ingredients:
1 large grapefruit
1 large sweet orange
1 large lemon
6 cups (1.5 L) water
About 2½ to 3 pounds (1.25 to 1.5 kg) sugar (about 6 cups/1.5 L)

1 Cut top and base of grapefruit, orange and lemon. Use a sharp knife to cut peel and pith away from fruit in sections. Place peel in cold water to cover and bring to boil. Boil 10 minutes, drain, cover with fresh water and boil another 10 minutes. Repeat 1 more time. Drain and cool. Scrape out as much of the bitter white squishy pith as you can with the side of a teaspoon or the edge of a paring knife. Cut grapefruit, orange and lemon peel into thin strips. Reserve. Discard pith.

2 Cut all fruit from the outer membranes (the thin skin that protects the fruit) over a bowl, making sure any white pith is removed from sections and catching any juice in the bowl. Squeeze membranes to get out all the juice. Place membranes in a cheesecloth bag. Place flesh, seeds, cheesecloth bag and collected juice with 6 cups (1.5 L) water in pot. Bring to boil, reduce heat and simmer for 20 minutes until fruit has completely fallen apart and liquid is flavourful. Discard cheesecloth bag. Strain, reserving liquid.

3 Combine liquid and reserved peel. Measure the amount of mixture in cups. It should measure about 6 cups (1.5 L). Add an equal amount of sugar, less ½ cup (125 mL). Place in the largest stock pot you have. Mixture will bubble way up. Bring to a boil and boil briskly for 15 to 25 minutes. After 15 minutes of cooking, or when foam begins to subside somewhat, begin testing, and test every 2 minutes until the set is correct (see below). Skim of any froth. Leave to sit for 20 minutes, then ladle into jars.

Makes about 4 jars, 8 oz (250 g) each

HOW TO MAKE MARMALADE

Use fruit as soon as possible after buying. Rinse the oranges well, because the peel is sometimes treated with a wax coating. The peel must be tenderized by long slow cooking and to extract all the pectin from the pith and seeds. I find it easier to slowly simmer the whole oranges until they are soft, then cut up the peel. Simmer whole oranges in water for about 2 hours, or until very soft. Squeeze a piece of peel between your fingers and thumb. It should be squishy. Cut the orange in half. Scrape out the pulp and seeds. Place pulp and seeds in cheesecloth and return to the orange water in the pot. Simmer together for 10 more minutes, squeezing the cheesecloth occasionally in the pot to extract any further pectin. Meanwhile slice the peel into thin or thick slices, dice it or even purée it in the food processor and add as much back into the liquid for the texture you prefer in the finished product, along with granulated sugar. You will need about 3 to 4 lbs (1.5 to 2 kg) sugar for 3 lbs (1.5 kg) oranges. One way to figure out the sugar quantity is to measure the liquid and peel in measuring cups (together) then add an equal amount of sugar. As I like my marmalade tart I usually add a ½ cup (125 mL) less. Once the sugar has been added, the peel will not tenderize anymore so make sure it is tender to begin with.

THE SET

Fast boiling is the secret to good fl avour and a quick set. If the marmalade sets quickly, it will retain the bright colour and the fresh flavour. It takes about 15 to 25 minutes to set depending on your pot size and the size of the oranges.

THE TEST

Have several saucers sitting in the refrigerator. Spoon marmalade on to a saucer, let it cool a few minutes. Push it with your finger and the side should crinkle. Alternatively a sugar thermometer should read 220°F (105°C). When you test the marmalade to see if it has set, take the pan o ff the heat to stop further boiling. Marmalade that boils past the setting point cannot be resurrected.

THE FINISH

Don’t spoon the marmalade into jars straight away unless you want all the fruit to sit at the top. Let it sit for 20 minutes. Sterilize the jars by placing them in a 225°F (110°C) oven for 15 minutes. Place the sealing lids in a bowl and pour boiling water over them. If you reuse jars, seal them with melted para ffin wax unless you have new sealing lids. I refrigerate the finished jam as I do not use a hot water bath after making it. It stays fine for up to one year. Add Scotch to the marmalade after ladling into the jars if you wish. Marmalade has a myriad of uses. It can glaze ham or chicken, flavour poached fruit, flavour cakes, or make a sauce for duck. My favourite treat is to stir it into oatmeal in the morning.

Grapefruit Avocado Arugula Salad

Grapefruit Avocado Arugula Salad

Yield: 2

Description
This grapefruit avocado salad is the perfect winter salad with a blend of spicy arugula, creamy avocado, blue cheese and fruit. Serve as a side or add protein to make it a main dish.

Ingredients

3-4 cups fresh arugula or other baby greens
1 grapefruit, segmented
1/2 avocado, sliced
2-3 T walnuts, chopped
2-3 T fresh blue cheese, crumbled
2-3 T dried cranberries
1/4 cup basic balsamic dressing

Instructions

Divide arugula between two salad bowls. Top each with the remaining ingredients. Serve with balsamic dressing.

Dressing:

Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon maple syrup
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon sea salt
fresh or dried herbs (optional)

Directions:
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

3 Fruit Marmalade

3 Fruit Marmalade

A terrific spread if Seville oranges are out of season or not available. Do not use Seville oranges in this recipe, they are too bitter for this marmalade.

Ingredients:

1 large grapefruit
1 large sweet orange
1 large lemon
6 cups (1.5 L) water
About 2½ to 3 pounds (1.25 to 1.5 kg) sugar (about 6 cups/1.5 L) 

Directions:

1 Cut top and base of grapefruit, orange and lemon. Use a sharp knife to cut peel and pith away from fruit in sections. Place peel in cold water to cover and bring to boil. Boil 10 minutes, drain, cover with fresh water and boil another 10 minutes. Repeat 1 more time. Drain and cool. Scrape out as much of the bitter white squishy pith as you can with the side of a teaspoon or the edge of a paring knife. Cut grapefruit, orange and lemon peel into thin strips. Reserve. Discard pith.

2 Cut all fruit from the outer membranes (the thin skin that protects the fruit) over a bowl, making sure any white pith is removed from sections and catching any juice in the bowl. Squeeze membranes to get out all the juice. Place membranes in a cheesecloth bag. Place flesh, seeds, cheesecloth bag and collected juice with 6 cups (1.5 L) water in pot. Bring to boil, reduce heat and simmer for 20 minutes until fruit has completely fallen apart and liquid is flavourful. Discard cheesecloth bag. Strain, reserving liquid.

3 Combine liquid and reserved peel. Measure the amount of mixture in cups. It should measure about 6 cups (1.5 L). Add an equal amount of sugar, less ½ cup (125 mL). Place in the largest stock pot you have. Mixture will bubble way up. Bring to a boil and boil briskly for 15 to 25 minutes. After 15 minutes of cooking, or when foam begins to subside somewhat, begin testing, and test every 2 minutes until the set is correct (see below). Skim of any froth. Leave to sit for 20 minutes, then ladle into jars.

Makes about 4 jars, 8 oz (250 g) each

HOW TO MAKE MARMALADE

Use fruit as soon as possible after buying. Rinse the oranges well, because the peel is sometimes treated with a wax coating. The peel must be tenderized by long slow cooking and to extract all the pectin from the pith and seeds. 

I find it easier to slowly simmer the whole oranges until they are soft, then cut up the peel. 

Simmer whole oranges in water for about 2 hours, or until very soft. Squeeze a piece of peel between your fingers and thumb. It should be squishy. Cut the orange in half. Scrape out the pulp and seeds. Place pulp and seeds in cheesecloth and return to the orange water in the pot. Simmer together for 10 more minutes, squeezing the cheesecloth occasionally in the pot to extract any further pectin. 

Meanwhile slice the peel into thin or thick slices, dice it or even purée it in the food processor and add as much back into the liquid for the texture you prefer in the finished product, along with granulated sugar. You will need about 3 to 4 lbs (1.5 to 2 kg) sugar for 3 lbs (1.5 kg) oranges. One way to figure out the sugar quantity is to measure the liquid and peel in measuring cups (together) then add an equal amount of sugar. As I like my marmalade tart I usually add a ½ cup (125 mL) less. Once the sugar has been added, the peel will not tenderize anymore so make sure it is tender to begin with.

THE SET

Fast boiling is the secret to good fl avour and a quick set. If the marmalade sets quickly, it will retain the bright colour and the fresh flavour. It takes about 15 to 25 minutes to set depending on your pot size and the size of the oranges.

THE TEST

Have several saucers sitting in the refrigerator. Spoon marmalade on to a saucer, let it cool a few minutes. Push it with your finger and the side should crinkle. Alternatively a sugar thermometer should read 220°F (105°C). When you test the marmalade to see if it has set, take the pan o ff the heat to stop further boiling. Marmalade that boils past the setting point cannot be resurrected.

THE FINISH

Don’t spoon the marmalade into jars straight away unless you want all the fruit to sit at the top. Let it sit for 20 minutes. Sterilize the jars by placing them in a 225°F (110°C) oven for 15 minutes. Place the sealing lids in a bowl and pour boiling water over them. 

If you reuse jars, seal them with melted para ffin wax unless you have new sealing lids. I refrigerate the finished jam as I do not use a hot water bath after making it. It stays fine for up to one year. Add Scotch to the marmalade after ladling into the jars if you wish. 

Marmalade has a myriad of uses. It can glaze ham or chicken, flavour poached fruit, flavour cakes, or make a sauce for duck. My favourite treat is to stir it into oatmeal in the morning.

Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

Ingredients:
2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
1/4 cup (60ml) extra-virgin olive oil, divided
2 sprigs thyme or rosemary (optional)
Kosher salt and freshly ground black pepper
1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
2 teaspoons (10ml) juice from 1 lemon
1 small shallot, finely minced (about 1 ounce; 30g)
2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
1 tablespoon (15ml) honey
1/2 cup (100g) fresh ricotta

Directions:
Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square.

Crimp two edges to form a pouch. Toss beets, 1 tablespoon (15ml) olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.

Place pistachios in a mortar and pound with pestle until lightly crushed but not totally pulverized.(You can also chop them with a knife.) Transfer half of nuts to a large bowl and reserve the rest for garnish.

Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to bowl with pistachios and whisk to combine. Drizzle in remaining 3 tablespoons (45ml) olive oil while whisking constantly. Season to taste with salt and pepper.

To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with reserved pistachios, and serve.

Grapefruit And Avocado Salad With Poppyseed Dressing

GRAPEFRUIT AND AVOCADO SALAD 

WITH POPPY SEED DRESSING

Ingredients:
Dressing:
1/4 cup white wine or champagne vinegar 
1/4 cup sugar
2 T. minced shallots
1/2 tsp. salt
1/2 tsp. dry mustard
2 tsp. mayonnaise
1/2 cup grapeseed or other vegetable oil 
1 T. poppy seeds
Salad:

Serves 8.

1 large head or 2 small heads Bibb lettuce, torn into bite size pieces 
4 ruby red grapefruit, peeled and cut into segments, well drained
1 bunch green onions, thinly sliced
3 avocados, peeled, sliced and rinsed in cold water
8 oz. coarsely shredded Emmentaler cheese (optional)

*

Directions:

1. For the dressing, whisk the vinegar and sugar together in a medium bowl. Whisk in the shallots, salt, dry mustard and mayonnaise. Slowly whisk in the oil; stir in the poppy seeds. Cover and refrigerate up to a week; whisk well before using.

2. For salad, place greens in a large bowl. Add the grapefruit segments, green onions, avocados and cheese. Just before serving, add enough dressing to coat the salad well. Divide among serving plates to serve.

Grapefruit Pudding ~ Big Sur Bakery

Grapefruit Pudding
Big Sur Bakery

Ingredients:

Non-stick cooking spray

3 cups red ruby grapefruit juice

1 cup sugar

1/3 cup all purpose flour

1/2 teaspoon kosher salt

1 cup whole-milk yogurt

1/2 cup creme fraiche

Grated zest of 2 grapefruit

4 eggs separated 

Powdered sugar for sprinkle

*

Directions:

Adjust the oven rack to the middle position and preheat the oven to 350^F.

*

Coat a 10 inch round baking dish lightly with non-stick spray. 

*

Pour the grapefruit juice into a stainless steel pot and let it simmer over medium heat until it has reduced to 1/2 cup, 15 to 20 minutes.  Set it aside until it has cooled completely.

*

Combine the sugar, flour, and salt in a bowl and make a well in the center.  In a separate bowl whisk together the reduced grapefruit juice, yogurt, and creme fraiche, grapefruit zest, and the egg yolks.  Pour the grapefruit mixture into the well and whisk to combine.

*

In an electric mixer fitted with a wire whisk attachment, whisk the egg whites until soft peaks form.  Gently fold the whites into the grapefruit mixture.

*

Pour the mixture into a prepared baking dish and bake for 20 to 25 minutes, until the top is golden and the pudding is is set but still jiggles in the center.  Let it set for 5 minutes before serving.  Sprinkle with powdered sugar, and serve while warm.

***

Artichokes and Asparagus With Almonds and Grapefruit Dressing ~ Big Sur Bakery

Artichokes and Asparagus 

With Almonds and

Grapefruit Dressing

For the Artichokes:

4 artichokes

1 lemon

1 medium yellow onion, roughly chopped

1 small carrot, roughly chopped

1 celery stalk, roughly chopped

1 Bay leaf

1 tablespoon Kosher salt

* 

Directions:

Start the artichokes first as they will take the most time and the longest to prepare.  When cleanng your artichokes your goal is to remove all of the exterior leaves, leaving just the heart. To do so with a serrated knife, cut off one-third of the top of the artichokes' tops.  Working around the artichoke in a circle remove the rough green leaves until only the soft yellow leaves remain.  To clean the stem, peel it with a paring knife and trim off about 1/4 inch.

*

 Immediately put the cleaned artichokes in a large pot filled with cold water.  Cut the lemon in half, squeeze the juice into the pot, then toss in the rest of the lemon (this will prevent oxidization and turning brown).  Add the onions, carrots, celery, bay leaf, and salt.  Put a heavy plate over the artichokes to keep them submerged as they cook.  Bring the liquid to a lazy simmer until you can easily insert a paring knife through the center of an artichoke, about 30 minutes.  Let them cool in the water as that helps to preserve their color and flavor.   

 ***

Dressing:

Ingredients:

Juice of 1 Ruby Red Grapefruit

1 tablespoon white or golden Balsamic vinegar

1/2 teaspoon Dijon mustard

Juice of 1/2 lemon

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

6 tablespoons canola oil

*

Directions:

Put the grapefruit juice in a small pan.  Reduce over high heat until syrupy, about 5 to 7 minutes - you should be left with 1 tablespoon.  Whisk together the reduced the grapefriut juice, vinegar, mustard, lemon juice, salt, and pepper in a medium bowl until combined.  Add the oil in a slow steady stream, whisking until the dressing is thick and emulsified - it should come together pretty quickly.  Check the seasoning and add more salt and pepper if necessary.

***

For the Almonds:

Ingredients:

1/2 cup unblanched almonds

1 teaspoon canola oil

Kosher salt

Freshly ground pepper

*

Directions:

Place the almonds on a cookie sheet.  Drizzle them with the oil, season them with salt and pepper, and toast them until they are golden brown through the center, about 12 minutes.  (To check if they're done, cut one to check the color in the center.)  Let the almonds cool, then roughly chop them.

***

For the Asparagus:

Ingredients:

8 asparagus spears, ends removed

1 tablespoon canola oil

1 teaspoon fresh thyme leaves

Kosher salt

Freshly ground pepper 

*

Directions:

Increase the oven temperature to 450^F.  Place the asparagus on a cookie sheet.  Drizzle them with the oil, sprinkle them with thyme leaves and season with salt and pepper.  Roast for 8 to 10 minutes, until the asparagus are fork tender.  Allow to cool to room temperature.

***

To Finish:

Freshly ground black pepper

2 handsful baby greens

***

Once the artichoke have cooled completely, cut the artichokes in half through the stem.  Take each half and remove its fiberous center with a spoon, making sure to leave the heart intact.  Gently toss the artichoke hearts and asparagus with 1/4 cup of the dressing, anad season them with salt and pepper.  Right before serving, dress the greens lightly with a couple of teaspoons of the dressing and combine with the vegetables.  Arrange on a platter and sprinkle with the toasted almonds.