Chive Blossom Salt

  

Chive Blossom Finishing Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The preparation and chopping of herbs takes time.  This is not a quick into the jar recipe.  Two weeks later the melding flavors have developed to make the finishing salt a wonderful addition to any dish.  The colors will remain vibrant if not over baked.  

Ingredients: 
½ cup chive blossom flowers (remove the calyx, the petals separate) 
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or Cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt, not table salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain "greenish".  Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Shrimp Scampi With Linguini

Shrimp Scampi With Linguini

This Shrimp Linguine is simple and delicious. Buttery garlic flavor with zesty fresh lemon and perfectly cooked shrimp makes this linguine dish taste amazing.  

Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of the cooking liquid. 

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. 

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.   Serves 4 to 6.

Roast Asparagus With Chermoula

 

Snapping the ends off of asparagus spears is one of the more mindless, meditative tasks in the kitchen. But listen closely and the snap itself brings a perverse satisfaction of its own. (Is it an asparagus stalk or your obnoxiously loud neighbor’s neck? You decide.) 

The chermoula topping is a tangy North African condiment that takes muscle, just like its pesto counterpart. Instead of the food processor, you can mash the garlic in a mortar and pestle with the salt and spices, then slowly sprinkle in the parsley and cilantro, and finally the olive oil and lemon. If you have any leftover, jar the extra chermoula to serve with fish and other vegetables.

Ingredients:
Chermoula
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/3 cup extra-virgin olive oil, plus 1 to 2 tablespoons as needed
1 tablespoon freshly squeezed lemon juice
Asparagus
1 bunch asparagus (about 1 pound)
1 to 2 teaspoons olive oil
Salt

Directions:
Preheat the oven to 400°F.

To make the Chermoula:

Place the garlic in a food processor and process until chopped. Add the salt, cumin, and cayenne and pulse to combine. Add the parsley and cilantro leaves and process until finely pureed. Slowly add the 1/3 cup of olive oil and then the lemon juice. Season to taste with more salt, spices, and/or lemon juice; you can also add another 1 to 2 tablespoons olive oil to balance the flavors.

To roast the asparagus:
Hold an asparagus stalk in your nondominant hand with the bottom facing out. Grasp the end and snap where it bends naturally to remove the woody end. Continue with the remaining asparagus.

Place the asparagus on a rimmed baking sheet, drizzle with the oil, and sprinkle with salt. Rotate the asparagus to coat in the oil. Roast in the hottest part of the oven until the tips are crispy and the thick part of the stalk is cooked through when poked with a knife;the time ranges from 15 minutes for pencil-thin asparagus to 20 to 25 minutes for superthick ones. Turn once during cooking.

Serve the asparagus right away on a platter, drizzled with the Charmoula.  Serves 4

Cashew e Pepe

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (340 g) roasted mushrooms
½ lemon, juiced
1 teaspoon ground black pepper

Directions
Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Chef's Notes
Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.

 

Chilled Carrot Soup With Pistachio Pesto

Chilled Carrot Soup With Pistachio Pesto This soup was inspired by an incredible carrot spread on one of the Prince Islands off the coast of Istanbul on one of the Prince Islands.  The ingredients are much the same, suitably different portions for a cool summer sipper.  Be sure to use recently purchased whole coriander seed to ensure that the bright citrusy flavor dominates.

Ingredients:

¼ cup (60 mL) unsalted butter

6 cups (1.5 L) coarsely grated carrots

Salt

2 tbsp (30 mL) coriander seed

4 cups (1 L) water

½ cup (125 mL) Greek yogurt

Freshly ground black pepper

⅓ cup (80 mL) shelled, unsalted pistachios

½ cup (125 mL) firmly packed mint leaves

¼ cup (60 mL) firmly packed parsley leaves

⅓ cup (80 mL) extra virgin olive oil

1 small clove garlic, peeled

Directions:

1 Melt butter in a large saucepan over medium heat. Once foaming, add carrot and salt; sauté, stirring often, for 5 minutes or until softened. Add coriander seed and water; bring to a boil and cook for 10 minutes. Turn out into a blender; liquefy. Add yogurt and pulse to combine. Cover and refrigerate until chilled, about 3 hours, or preferably overnight (soup will keep for up to 5 days in refrigerator).

2 When ready to serve, season soup to taste with pepper; add more salt if necessary.

3 Combine pistachios, mint and parsley in a food processor or mini-chop; coarsely chop. Add olive oil and garlic; pulse until finely chopped. Season with salt. Divide soup between 6 soup bowls and garnish each with a swirl of pistachio pesto.

Serves 6