Category Archives: Summer

Quinoa and Apple Salad with Curry Dressing

Whole Herbs     The gift of a huge bag of apples, from our neighbors’ back yard tree, sent me straight to searching for new ways to use them whilst they remain at their peak.  Throughout the countless desserts I came across, this little salad caught my eye and stayed with me as I recently paid a visit to my favorite spice shop and returned with this curry blend.

     “Curry” powder is a blend of spices, typically from South Asia; but can be found in North Africa and the Mediterranean.  Primary ingredients include turmeric, cumin, coriander, ginger, fenugreek, black and/or white pepper, and chiles for heat.  Blends are often the pride of the spicerer, and the varieties are many.  The one I use for this recipe is lighter and fruity due to cardamom’s presence.

     If you’re curious about which are best suited for your taste buds, I encourage you to visit a local spice shop to smell and taste them.  If you are unfortunate to be located far from any, a trip to the bulk aisle of a well-stocked market may provide an opportunity to at least sniff out a few.

     In addition to my neighbor’s backyard apples, it turns out the herbs and lemons in the salad are from my own backyard.  I’d wager there are others who are able to pull this salad together after foraging in their gardens – or a welcoming neighbor’s.Finely Chopped Herbs

     There’s plenty of summer left in front of us to enjoy this bright, light salad along with your favorite BBQ or picnic.

Advance notes for substitutions to make this your own:

     Substitute the fresh cilantro with fresh flat-leaf parsley or use more mint and chives. (There’s interesting science behind why people find fresh cilantro “soapy” tasting – it has to do with the genetics of one’s olfactory receptors.)

     Substitute the apples with firm-ripe nectarines, plums, or apricots.

Quinoa & Apple Salad w-Fork Closest

Quinoa and Apple Salad with Curry Dressing

Adapted from Martha Stewart

Makes About 5 – 6 cups

INGREDIENTS

  • 1/ 4 cup whole almonds
  • 1 cup white quinoa
  • 1 small bay leaf
  • 1 teaspoon honey
  • 1 tablespoon shallot, finely chopped
  • 2 teaspoons curry powder, or to taste
  • 1/ 2 teaspoon sea salt
  • 3 tablespoons fresh lemon juice
  • 1/ 2 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fresh apple, cut into 1/ 8-inch thick wedges
  • 1/ 4 cup chives, finely chopped
  • 1/ 4 cup loosely packed fresh mint, coarsely chopped
  • 1/ 4 cup loosely pack fresh cilantro, coarsely chopped

INSTRUCTIONS

  1. In a small frying pan or shallow saucepan, lightly toast almonds over medium-high heat on the stovetop until they become fragrant; about 7 – 10 minutes. Stir the almonds frequently.  Do not walk away from them as they can go from lightly toasted to burnt quickly.  Chop into coarse bits.
  1. Rinse quinoa thoroughly in a fine sieve; drain. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and bay leaf; return to a boil.  Stir the quinoa, then cover and reduce the heat to lowest setting.  Simmer until quinoa is tender and has absorbed all the water, about 15 – 20 minutes.  Remove the bay leaf, then fluff the quinoa with a fork, then let cool slightly.
  1. In a large bowl, whisk together the honey, shallots, curry powder, salt, pepper and lemon juice. Whisking constantly, pour in the olive oil in a slow, steady stream; whisk until dressing is emulsified.
  1. Set aside a few slices of apples, chopped almonds and herbs for garnishing upon serving. Add the warm quinoa, apple and chopped herbs; folding gently until all ingredients are well combined.  Fold in the chopped almonds.
  1. Serve immediately or refrigerate until serving. If refrigerating to serve later, set aside the toasted almonds and fold them in just before serving to preserve their crunch.
Please follow and like us:

Spicy Chicken Kebabs

Spices in yogurt for the marinade. Adjust to suit your palate,

Spices in yogurt for the marinade. Adjust to suit your palate,

     It’s time to get the grill going!  We’ve got birthdays and Father’s Day cookouts planned at our house – and I’m hoping for a few fog-less evenings so we can enjoy a dinner al fresco.  (Warm nights are not guaranteed here in the Bay Area.  In fact, it’s a treat for it to be warm enough to enjoy a back yard dinner!)

     Kebabs are ideal for summer grilling – they cook up quickly, leaving more time to relax and enjoy your meal with family and friends.  Plus they fancy up the plate making meal time more fun and festive.

     This marinade includes several ingredients, mostly spices.  As always, I encourage you to adjust the seasonings to suit your taste buds.  If in a hurry, use about one tablespoon of a prepared spice blend or curry powder for an even quicker fix.  And by all means, switch up the spices for different flavor profiles – the possibilities are limitless.Indian Spices in Yogurt Mixed

     I’ve included yogurt as the primary vehicle to tenderize the chicken.  You could also use buttermilk.  And if you’re dis-inclined toward dairy, substitute with 1/ 2 cup of white wine.  Honestly, it’s all good!

     These kebabs will grill up nicely on an indoor grill pan too, or even under the broiler.  The bit of dried chipotle chile brings a subtle hint of smoke along with it’s tingly heat.

 

A few advance tips:

  • I prefer chicken thigh pieces over breast pieces for their deeper flavor and juicy texture.  They are also more forgiving when cooking them…i.e. less apt to dry out.  Use breast meat if you insist; the kebabs will be tasty, and to your preference.
  • Cut the chicken into similarly sized pieces for even cooking. A medium-sized chicken thigh should yield about six pieces.
  • Longer marinating time means more flavor.
  • Resist adding too many vegetables to a meat-focused kebob. For a kebob-fest meal, you’re better off preparing separate skewers of seasoned vegetables and grilling them accordingly, to preferred doneness.

Bonus tip:  Dessert kabobs are a thing too!  Think of grilling skewered chunks of firm ripe peaches, nectarines, strawberries, cantaloupes, etc.  It’s a tiny step in a new direction…glaze with a favorite fruit preserve or marmalade that’s thinned with a bit of lemon juice, water; and a splash of a fruity brandy or eau de vie.  Oh yeah, we are indeed cooking with gas!

Rows of Spicy Chicken Kebabs_Close

Spicy Chicken Kebabs

Makes  four, 10-inch long kebabs

 

  • 1-1/ 2 pounds boneless chicken thighs, cut into about 1-1/2-inch cubes
  • 1 bunch green onions, cleaned and cut into 1-1/2-inch lengths

Marinade:

  • 1/ 2 cup whole milk, plain yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin, or to taste
  • 1/ 2 teaspoons each of ground ginger, coriander, salt and freshly ground black pepper; or to taste
  • 1/ 2 – 1 teaspoon ground guajillo chile pepper, to taste
  • 1/ 4 – 1/ 2 teaspoons dried chipotle chile powder, to taste (You can substitute with chipotle in adobo if you have it.)
  • 1/ 4 teaspoon ground cinnamon, to taste

INSTRUCTIONS

  1. Mix the spices into the yogurt, lemon juice, and olive oil in a medium bowl until well blended. Add the chicken pieces and fold through the spicy yogurt mixture until the chicken pieces are coated on all sides.  Cover and set aside in the refrigerator at least one hour, up to overnight.
  1. Whilst the grill is heating up, skewer the chicken and green onion pieces onto a metal or bamboo skewers. If using bamboo skewers, be sure to soak them in water for at least an hour before use.  This helps prevent the exposed ends from burning during the grilling.
  1. Grill over medium heat for about 6 – 7 minutes, then flip over to cook the over side until chicken is cooked through, another 6 – 7 minutes. Cooking times will vary based upon the thickness of the chicken and how tightly the pieces are packed onto the skewer.
Please follow and like us:

French Yogurt Cake with Lemon and Rosemary

Lots of Lemons!

Lots of lemons at this neighbor’s house!

     A walk around my neighborhood tells a tale of bumper crop lemons.  I am only seeing front yards, and they are laden with lemons!  This quick loaf cake recipe uses only the lemon rind, leaving you with options for using the juice.  I suggest making lemonade, to serve along with this cake, and setting out a lovely Mother’s Day brunch table.

     I hope you find the combination of lemon and rosemary in a cake appealing.  It may be a new cake combo to you, and if so, you may well be delighted with their subtle pairing here.  I use a mild, “buttery” olive oil for another intriguing layer of flavor.  As you might imagine, the resulting cake is fragrant, light, moist, and tender.

     Oil-based cakes stay moist for days.  And left overnight, the lemon and rosemary become more flavorful.  I mention this to say this is good for making in advance.  Once it’s served, it’ll go fast in any case.  It certainly does at my house!

     Speaking of Mother’s Day, coming up this weekend, this recipe is easily made by novice bakers.  A bit of measuring, mincing and whisking and you’ve got a top-notch gift for Mom, or Grandma, or Auntie, or a cherished friend.

Happy combination of sugar, lemon and rosemary

Happy combination of sugar, lemon and rosemary

A few advance tips:

  • Pre-measure the 3/4 cup of yogurt and bring it to room temperature before you begin mixing the ingredients. The eggs should also be at room temperature.
  • Use a quality olive oil that boasts a “buttery” taste. Save a “grassy” or “peppery” olive oil for another time.
  • This cake is perfectly delicious without the rosemary, so feel free to take baby steps with adding it. But I promise, if you enjoy rosemary, it does bring a taste sensation to desserts.

 

French Yogurt Cake w-Lemon & Rosemary v2

French Yogurt Cake with Lemon and Rosemary

Adapted from Andrew Knowlton/Bon Appétit

 

Ingredients

 

  • 1-1/ 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/ 2 teaspoon sea salt
  • 3/ 4 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 1 – 2 tablespoons finely minced fresh rosemary, to taste
  • 3/ 4 cup whole milk, plain yogurt
  • 1/ 2 cup olive oil
  • 2 large eggs
  • 1/ 2 teaspoon vanilla extract, optional (include if using a lesser amount of rosemary)
  • 1 tablespoon coarse sugar for the topping, “Turbinado” raw cane sugar is a good choice

 

Preparation

 

  1. Lightly coat an 8-1/ 2” x 4-1/ 4” loaf pan with olive oil. Line the bottom of the pan with parchment paper.  Dust with flour, tapping out any excess.  Set aside.
  1. Position an oven rack to the lower third position. Preheat oven to 350*F.
  1. Whisk 1-1/ 2 cups flour, 2 teaspoons baking powder, and 1/ 2 teaspoon salt in a medium bowl. Using your fingers, rub 3/ 4 cup sugar with 2 tablespoons finely grated lemon zest in a large bowl until sugar is moist. Stir in the minced rosemary.
  1. Add 3/ 4 cup whole milk yogurt, 1/ 2 cup olive oil, 2 large eggs, and 1/ 2 teaspoon vanilla extract; whisk to blend.
  1. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth the top. Sprinkle the top evenly with the course sugar.
  1. Bake until top of cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes.
  1. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely before slicing.
Sprinkled with Coarse Sugar 2

Coarse sugar sprinkled atop makes for a bit of crunch

Please follow and like us:

Chocolate-Chocolate Cherry Cookies

Pretty Much Always on Hand

Pretty Much Always on Hand

     Cookies are the favorite dessert in my house.  No question.  Hands down.  My family certainly enjoy other desserts; but when asked, they want a big plate of cookies set at the center of the table.  And dishes of ice cream for good measure.

     I am a longtime fan of David Lebovitz.  I enjoyed his desserts when he was pastry chef at Chez Panisse; and now his cookbooks and blog bring his recipes straight into my kitchen.  When it comes to chocolate, he’s masterful.  You can bet on rich, deep chocolate flavor.

     These cookies are very chocolate-y, soft and have a burst of brightness from the dried tart cherries.  They come together very quickly, with typical staples you may have on hand.  You will be rewarded within an hour of commencing the recipe with these endearing cookie bites.

A few advance tips:

  • Use quality chocolate. That’s the predominate flavor here.  I use Guittard, conveniently packaged in baking wafers for easy melting.  And easier snacking—that’s a clue by the way, the chocolate must taste good to you on its own!
  • Do not over bake these cookies. They may seem under-baked when you pull them from the oven, but they will firm up as they cool.  You are aiming for soft, fudgy cookies.
  • By all means experiment with other dried fruits; and add some chopped nuts if they’re your thing.
  • I halved the original recipe here, so it will double perfectly if you’re in need of greater quantities.

Chocolate Cherry Cookies Cooling Close

Chocolate-Chocolate Cherry Cookies

Adapted from David Lebovitz, Ready for Dessert

Makes about 30, 2-inch cookies

  • 8 ounces bittersweet chocolate, chopped or baking wafers
  • 2 tablespoons unsalted butter
  • 1/ 4 cup all-purpose flour
  • 1/ 4 teaspoon baking powder
  • 1/ 8 teaspoon salt
  • 2 large eggs, at room temperature
  • 7/ 8 cup (1 cup minus 2 tablespoons) granulated sugar
  • 1/ 2 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 3/ 4 cup dried, tart cherries, cut into pieces about the size of the chocolate chips

Instructions

  1. Combine the bittersweet chocolate and butter in a large, heat-proof bowl.  Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.  Remove the bowl from the heat.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. Combine the eggs, sugar and vanilla in a large mixing bowl.  Using a hand mixer (or stand mixer with the whisk attachment), beat at high speed until the mixture forms a well-defined ribbon when the beaters are lifted, about 5 minutes.  Adjust the mixer speed to low and mix in the melted chocolate-butter mixture until thoroughly incorporated.  Use a spatula to stir in the flour mixture, followed by the chocolate chips and dried cherries.
  4. Cover and refrigerate the dough until it is firm enough to handle, about 15 minutes.
  5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350° F.  Line two baking sheets with parchment paper or silicone baking mats.
  6. Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly, about 2-inches apart.  Gently flatten the dough to an even thickness.
  7. Bake for about 9 to 10 minutes, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges.  Baking time will vary slightly based upon the thickness of the cookies.
  8. Let the cookies cool on the baking sheets until firm enough to handle, then use a thin spatula to transfer them to a wire rack to continue cooling.

Note:  The dough can be refrigerated for 1 week or frozen for up to 1 month.  You will have to bring the dough back to room-temperature to scoop the cookies.

Flatten the cookie dough for quick, even baking

Flatten the cookie dough for quick, even baking

Baked cookies do not spread much

Baked cookies do not spread much

Please follow and like us: