Creamy Lemon and Herb Risotto

                                                         

Creamy Lemon And Herb Risotto

An Effortless Creamy and Baked Risotto Recipe

This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!

Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken.

There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted.

Ingredients:

Lemon and Herb flavoring option

To make the Lemon and Herb flavor, all you need is one lemon, and any herbs you choose – I used parsley, chives and dill.

Lemon – we use the lemon rind for lemon flavor, as well as the juice for freshness; and
Herbs – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a handy way to strike a good flavour balance between the “lead vocals” in flavor (dill, in this case) with the “backup singers” (parsley and chives in this case, which are more subtle in flavor). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!
Directions:

Heat stock using whatever means you want – stove, microwave. Heat until just hot and steamy; it doesn’t need to be boiling. This pre-heating ensures the rice cooks evenly. Can’t be bothered? That’s fine too. Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven;

Put everything in casserole dish – The rice, stock, butter, onion and garlic;

Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked. Ovens are never the same so it may take a bit longer or less in yours;

Yes, it will appear liquid-y – It will look somewhat watery when you take it out, rather than creamy or appetising. But have faith! It will become creamy in the next step……..

Stir vigorously – Add the parmesan and extra butter, then stir the risotto vigorously until you see the liquid starting to thicken and turn white. By stirring the risotto, you are activating the starch in the risotto which emulsifies with fat (butter in this case) and thickens the liquid to make it creamy!

Goal: Thick and creamy, never dry and stodgy! Risotto should always be thick and creamy, oozing on the plate. It should never clump in a stodgy and dry pile. Nobody likes stodgy risotto!

Lemon and herbs last, if using – Lastly, add the lemon and fresh herbs. We do this right at the end to preserve the fresh flavour; and finally …

Plate up quickly while it’s still oozy and creamy! If it gets too thick waiting in the casserole, just add 1 tbsp of boiling water at a time and stir it in well to loosen it up.

Asparagus Soup With Lemon and Parmesan

                                                      

                                Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.  Serves 4 to 6

Ingredients:

 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
 3 tablespoons unsalted butter
 2 medium yellow onions, chopped
 3 cloves garlic, peeled and smashed
 6 cups low-sodium chicken broth
 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons freshly squeezed lemon juice, from one lemon
 1/2 cup shredded Parmigiano-Reggiano
 Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) 
Directions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.

Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.  Serves 4 to 6

Slow Roasted Lamb Shoulder and Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder 

and Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.

Ingredients:

Gremolata

1 cup (250 mL) packed flat-leaf parsley leaves

2 cloves garlic, grated on rasp

Finely grated zest of 1/2 lemon

1 tbsp (15 mL) fresh lemon juice, plus more as needed

1/2 cup (125 mL) extra virgin olive oil

Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks

Directions:

Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an airtight container. Refrigerate up to 2 days—it improves in flavour as it mellows. Serve at room temperature.

Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes. Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6 

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

It isn't until you've drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They're the absolute perfect iteration of boiled potatoes.

Ingredients
3 pounds new potatoes, scrubbed clean
1 cup kosher salt
4 tablespoons unsalted butter
Fresh herbs, chopped, to serve

Directions:
Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. 

Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.

Drain the potatoes in a colander and allow to sit while salt crust develops. 

Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. 

Sprinkle the potatoes with chopped herbs and serve immediately.

Herb Marinated White Beans

Herb Marinated White Beans

This recipe is created with creamy white beans. It’s low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Here, white beans are tossed in a vinaigrette with shallots, lemon, vinegar, fresh marjoram, and extra virgin olive oil. Serve immediately or pop into the fridge– as the beans sit the dressing marinates them and lends incredible flavor. Enjoy on their own as a salad, fold into greens, like arugula, with roasted salmon or chicken, spoon over crusty toasted bread, and more. I recommend using Ayocote or Cannolini beans, which hold their shape well in salads and can stand up to a punchy vinaigrette.

Ingredients
1 lb dried whitebeans, such as Cannellini
1-½ tsp Diamond Crystal kosher salt (halve the amount if using Morton kosher salt)
½ large yellow onion, root intact
4 garlic cloves, smashed and peeled
2 bay leaves
¼ cup extra virgin olive oil
Sprigs of fresh herbs, such as marjoram or oregano
Vinaigrette
1 large shallot, finely chopped
Zest and juice of 1 lemon
2 tbsp vinegar, preferably red wine or champagne
Kosher salt and freshly cracked black pepper 
½ cup extra virgin olive oil

Directions:

Cook and cool the beans + make the vinaigrette: While beans cool, prepare the vinaigrette in same bowl you’ll use for serving. To large bowl, add shallot, lemon zest and juice, vinegar, and few generous pinches kosher salt. Stir and let sit for about 5 minutes. Fold in the herbs, and slowly whisk in the olive oil to combine. Season with freshly cracked black pepper to taste.

Assemble + serve: Gently fold beans into vinaigrette, and season to taste with additional kosher salt if needed to bring out flavors. Serve immediately, or pop in fridge and enjoy at a later time (the beans will take on the flavor of the vinaigrette as they sit). Enjoy on their own, folded into an arugula salad alongside roasted salmon or chicken, or on crusty toasted bread.

Harissa Beef Kebabs With Herbed Couscous

Harissa Beef Kababs With Herbed Couscous

Ingredients
2 Top Sirloin steaks ‒ trimmed and cut into 1 1/2 inch cubes
2 large red and yellow peppers ‒ cut into 1 1/2 inch cubes
2 red onions ‒ cut into 1 1/2 inch cubes
8-10 wooden skewers or metal skewers
(soak bamboo skewers in water for 30 minutes before using)

Marinade:
1/2 cup Harissa paste ‒ Mina’s brand is my favorite
3 garlic cloves ‒ minced
1/4 cup olive oil
2 T lemon juice
Salt and pepper
Couscous
Olive oil
2 cups pearled couscous
2 1/2 cups water or stock
1 tsp salt
1/2 cup mixed herbs ‒ parsley, chives, cilantro, mint and dill ‒ chopped
1/4 cup preserved lemon or 2 tablespoons lemon zest
2 T lemon juice
Salt and pepper

Directions:

Prepare meat and vegetables, cutting into cubes. Prepare marinade. In a large bowl toss steak, peppers and onions with 1/3 cup marinade and coat well. Cover and let marinate on the counter for 30-45 minutes. Reserve remaining marinade for serving.

To prepare the couscous, heat 1 tablespoon olive oil in a medium pot, add couscous, stirring to coat until toasted about 1-2 minutes. Add water/stock and salt. Bring to a boil, reduce heat to low, cover and simmer until couscous is tender about 8-10 minutes. Remove from heat and transfer to a serving bowl. Fluff with fork and let cool. Stir in 2-3 tablespoons olive oil. Just before serving add herbs, preserved lemon, lemon juice, salt and pepper. Taste and adjust seasoning as needed.

Thread each skewer with meat, peppers and onion and repeat to fill skewer. Repeat on all skewers ensuring not to overcrowd each skewer. Brush with marinade from bowl. Grill kebab on a preheated grill 8-10 minutes turning each kebab every 2 minutes until browned all sides. Transfer to serving platter. Serve with couscous and garnish with lemon wedges and remaining reserved fresh marinade sauce. Serves 4-6.

Serve with Malbec and or Zinfandel Wine

Best Egg Salad Skip The Mayo, Bring On The Beans

Best Egg Salad

3 hard boiled eggs

1 can white beans
1 or 2 cloves garlic finely grated

2 teaspoon Dijon Mustard
1 Tablespoon capers chopped
Bunch tender chopped herbs
Squeeze lemon juice
Drizzle olive oil
Cracked black pepper
Sea salt

Radishes sliced thin
Peppery arugula

Directions:

Chop or Dice the boiled eggs.  Drain the can of beans. Place in blender and smooth to a paste. chopped herbs, squeeze of lemon juice,  Add the garlic, Dijon mustard, chopped capers, squeeze lemon juice,, Stir to mix well. Add chopped herbs, cracked pepper, sea salt,  Spread on toasted bread or crackers,: garnish with radishes, arugula, and drizzle of olive oil. 

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Ingredients:
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Directions:
Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. 

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. 

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Best Brothy White Beans

Best Brothy White Beans

These are the best brothy white beans! Turn a pound of dry white beans into a tender, savory, all-purpose vegan protein. This is a one-pot recipe that's versatile, simple to make, and freezer-friendly. 

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

Soaking time for beans 8 hours

Total Time 9 hours 55 minutes

Servings 8 servings

Author Gena Hamshaw

Ingredients
1 lb dry white beans (cannellini, Great Northern, or navy)
1/4 cup olive oil
2 white or yellow onions (or 1 very large), chopped
6 cloves garlic, chopped or very thinly sliced
6 cups vegetable broth
2 bay leaves
A few sprigs each fresh rosemary and fresh thyme, tied together with twine to make a small herb bouquet
2 teaspoons kosher salt (you can adjust to to one teaspoon if your broth is salty, but this recipe works well with a good amount of salt!)
Freshly ground black pepper to taste
Squeeze of fresh lemon juice, optional  

Directions

Soak your beans overnight, or use the quick soak method (submerge beans in enough water to cover them by 2 inches and a teaspoon salt, bring to a boil, let sit for 1 hour). Drain beans.

Heat your oil in a large, heavy bottomed pot over medium heat. Add the onion. Sauté for four minutes, stirring frequently. Add the garlic and sauté for another two minutes, stirring constantly.

Add the beans, broth, bay leaves, herbs, and salt to the pot. Bring to a boil. Reduce the heat to low. Cook, covered, for 1 hour. Remove the lid to the pot and cook for another 30-45 minutes, or until the beans are quite tender. 

Remove the bay leaves from the pot. Taste and add freshly ground pepper to taste, along with any additional salt you might like. If you like, you can add a squeeze of fresh lemon juice to the pot, or you can squeeze it over the beans when you serve them.

Serve the beans however you'd like to, or store/freeze for later use.

 

Baked Rice With White Beans and Leeks

Baked Rice With White Beans And Leeks

 

Baked Rice With White Beans And Leeks

Ingredients:

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced

   1/4-inch thick.

1 lemon

1/4 cup raw almonds

1/2 teaspoon red pepper flakes

5 tablespoons extra virgin olive oil
Kosher salt and Black Pepper

1 1/2 cups uncooked Bismati rice

1 15oz can White Beans, Cananelli or Great Northern Beans, drained 

   and rinsed

2 1/2 cups boiling water

1/2 cup Parmesan cheese plus more for serving

1/4 cup chopped herbs, basil, mint, chives or fennel fronds, plus more

   for serving.

Directions:
Heat the oven to 400*F degrees. Rinse the leeks until they’re clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.

In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.

Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.

Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

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Pesto Sauce

Pesto Sauce

You can turn almost anything into a delicious pesto. In a high-speed blender, add herbs, oil, garlic, an acid such as lemon juice, seeds (pumpkin, sunflower or hemp) or nuts (toasted pine, walnut or almond), salt and Parmesan cheese if you eat dairy. Otherwise, add nutritional yeast for a cheesy flavor. Aromatic herbs are in full swing during the summer. Good ones to make into pesto are basil, mint, dill, tarragon, cilantro, pea shoot, and parsley. You can add vegetables like spinach, kale or arugula to bulk it up and increase the nutrient factor. There is no wrong way to make a pesto, just work with what is available, either using a single herb or various raw herbs and greens. In pestos, herbs and greens are never cooked.

Ingredients:
2 bunches of herbs, OR 

    1 bunch of herbs and 1 bunch of greens
4 cloves raw garlic1/3 cup nuts or seeds
½ cup fresh Parmesan cheese OR

    ¼ cup nutritional yeast
½ cup oil
½ cup lemon juice (most recipes don’t call for lemon 

    juice but I find it helps preserve the herbs)
¼ teaspoon of sea salt

Roasted Dijon-Brushed Chicken Breasts With Herb Crust, Sweet Potato And Arugula Risotto

Roasted Dijon-Brushed Chicken Breasts With 

Herb Crust, Sweet Potato And Arugula Risotto

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining dish. Chef Poitras from The Peninsula Restaurant, Niagara Canada.

Ingredients:
1 small sweet potato, cooked
4 bone-in chicken breasts
Salt and freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary

Risotto
1 tbsp (15 mL) olive oil
1 small leek, white and light green part only, cut into matchstick pieces
1 1/2 cups (375 mL) sliced shiitake mushrooms
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) chopped fresh rosemary
2 tbsp (25 mL) butter
1 1/4 cups (300 mL) arborio rice
1/3 cup (75 mL) Chardonnay or other white wine
3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock
1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed
1/4 cup (50 mL) whipping cream
1/3 cup (75 mL) freshly grated Parmigiano Reggiano

Garnish:
Baby watercress

Directions:
Preheat oven to 425°F (220°C).

Peel and dice sweet potato.

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.

For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl.

Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add Chardonnay and cook until absorbed.

Add 1 cup (250 mL) hot stock; adjust heat so stock bubbles gently and is absorbed slowly. Continue adding 1 cup (250 mL) stock at a time, stirring almost constantly, for 15 minutes.

Add diced sweet potato and mushroom mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender.

Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted.

Stir in Parmigiano and season with salt and pepper to taste.

Spoon risotto into wide bowls and top with herb-crusted breasts. Garnish with watercress and serve immediately.   Serves 4

White Beans With Zatar Roasted Tomatoes And Olive Oil

White Beans With Zatar Roasted 

Tomatoes And Olive Oil

Recipe of Maureen Abood

Ingredients:

2 large tomatoes, cored and sliced in thick wedges
2 tablespoons za'atar
Kosher salt, to taste
Extra virgin olive oil
2 cups cooked white northern or cannellini beans
1/4 cup freshly shaved parmesan cheese
2 tablespoons chopped herbs, such as basil, mint, chives, or a combination

Directions:
Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.

Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.

Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatos, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. Serve immediately.

Apple Sausage Stuffing

Apple Sausage Stuffing

WHY THIS RECIPE WORKS:

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves.… read more

SERVES 8

Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

Ingredients:
1 1/2pounds baguette, curt into 1/2-inch 

   cubes (18 cups)
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and 

   cut into 1/4-inch pieces
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper

Directions:

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to 15 minutes, stirring halfway through baking. Let bread cool completely.

Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.

Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.

Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.

Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.

Compound butters

Compound Butters

Ingredients with Directions:

Compound Butter - Adding Things to Butter to Make it Extra Awesome

Lemon Miso Butter:

Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 tablespoon miso, 

zest of one lemon (or yuzu), 

1/4 teaspoon ground cayenne, and 

1/2 teaspoon ground toasted cumin. Taste and adjust if needed. 

Fold in the sesame seeds. 

Great on: brown rice bowls, roasted delicate squash, sautéed vegetables, roasted tomatoes... 

Saffron Date Butter:
Add 

1 pinch of saffron threads in 1/2 teaspoon almond extract, 

allow to sit for five minutes. Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 tablespoon honey, and 

1/8 teaspoon fine grain sea salt. Add the saffron-almond mixture, scraping down the sides of the processor bowl regularly. Pulse in 

five plump dates, leaving them a bit chunky. 

Great on: hot oatmeal, flatbreads, sautéed greens...

Garlic Green Olive Butter:
Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 large clove of peeled garlic, and 

lots of freshly ground black pepper. Start with 1/8 teaspoon, but add more if you like. Pulse in 

a dozen plump green olives that you have pitted, rinsed, and dried in a clean towel. I like to squeeze the olives between my palms to rid them of as much olive water as possible before pulsing them in. Great on: pasta, polenta, a wide range of vegetables, it's easy magic.

Scallion Dill Butter: 
Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

a scant 1/4 teaspoon fine grain sea salt, 

a large clove of garlic (or 1 head of trimmed green garlic), 

2 scallions, and 

a handful of fresh dill you've de-stemmed. 

Pulse well here, until everything blends together into a vibrant, electric green butter. Great on: just about everything - grilled asparagus, to finish sautéed mushrooms, perfect on corn later in the year, or cornbread ;)....biscuits, polenta, rice bowls, potatoes, egg salad...

Roasted Strawberry Ginger Butter:
This is a bonus butter - I didn't include a photo here, but I make it on occasion during strawberry season using strawberries I've roasted and cooled. Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Transfer to a bowl and fold in 

1/8 teaspoon fine grain sea salt, 

3 tablespoons chopped candied ginger, 

15 chopped, candied pecans, and a 

couple of teaspoons of runny honey. Stir until everything comes together, and then loosely fold in about 

1/4 cup roasted strawberries. Great with: brunch.

Prep time: 5 min

Morrocan Meatball & Burger Seasoning

I stopped by the Williams & Sonoma Retail Store on  Saturday.  The theme of Winter is Moroccan Cooking.  Everything from stylized dinnerware. cookware, recipe books and spices are displayed.  The one clerk had a sample tasting of a spice Williams & Sonoma compounded. The aroma in the store was heavenly.  I checked the ingredient list on the container and thought since I had all of the ingredients I could attempt to compound the spice blend.  I will share the list of ingredients in the order listed.  The container size I would guess at 8 oz. or one cup.

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onion

paprika

Turkish cumin
Kosher salt
white pepper
dried parsley
dried cilantro
red pepper
tarragon
Extra Virgin Olive Oil*

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When adding spice blend to meat, use a small amount of olive oil to make the spice and herb blend into a paste.  The directions said to add 1 tablespoon per pound of ground beef.

Classic Herb Dressing

Classic Herb Dressing

This is a version of a classic herb dressing. It is an excellent way to use fresh herbs out of your garden. If you can't find fresh herbs, then dried herbs will work too. I used a clean glass jar with a lid to mix this dressing. But if you don't have any, you can use a small bowl to mix the dressing.

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Ingredients:
1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8 tsp salt
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh )

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Directions:

In a small bowl or a clean glass jar combine ingredients. Mix well by shaking the jar or by using a fork. Keep refrigerated until ready to use allowing flavors to develop.