Monday, April 30, 2007

PERFECT APRIL ENDING ~ LEMON MOUSSE CHEESECAKE

GARDENING NOTE: As spring progresses, dig, divide and share crowded perennials that have spread beyond their allotted space. They will thank you by prolific performance in your garden as will the adopted plants in their new home.


~ a sea of tulips

__________________________________

LEMON MOUSSE CHEESECAKE

~ very springlike and lemony

*

1 cup crushed shortbread cookies

1/4 cup melted unsalted butter

3 (8-oz) packages softened cream cheese

1 1/2 cups sugar

1/3 cup flour

6 egg yolks

1 Tbsp. finely shredded lemon zest

3/4 cup fresh lemon juice

4 room temperature egg whites

pinch of cream of tartar

sifted powdered sugar

fresh blackberry and raspberry garnish

fresh mint leaf garish

  • Preheat oven to 350-degrees. Butter a 9-inch springform pan and wrap outside with heavy foil.
  • Combine crushed cookies and melted butter. Press into prepared pan.
  • In large mixing bowl, beat cream cheese till fluffy. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add flour and egg yolks; beat for 1 minute. Slowly add lemon juice, beating just until mixed. Wash beaters.
  • In another bowl, beat eggs whites till foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  • Gently fold egg whites, cream of tartar, and lemon zest into egg yolk mixture by hand. Pour over crust, smoothing top if necessary.
  • Place pan in shallow roasting pan on rack in oven. Pour about 1-inch of hot water around pan. Bake for 60-65 minutes or until top of cake had puffed and is golden. Remove and cool to room temperature.
  • Don't worry if cheesecake sinks slightly. Cover with plastic wrap and chill overnight. Before serving, run thin blade around edge to loosen. Sprinkle with powdered sugar and garnish with fresh berries and mint. Dip knife in hot water before each slice.(12-16 servings)

Note: Can freeze up to 2 months Thaw overnight in refrigerator before serving.


Sunday, April 29, 2007

THE REMAINS of YESTERDAY (Hubbard Lake)


SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas? Apply aluminum sulfate .


~ Simplicity in today's garden
___________________
GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE
~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.
*
1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
2 lbs. well-trimmed pork tenderloin
Chopped green onions
  • Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
  • Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce.

Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.

MUSTARD SAUCE
1/2 cup sour cream
1/3 cup mayonnaise
2 tsp. dry Coleman's mustard
3 Tbsp. finely minced green onions
2 tsp. white balsamic vinegar
Combine all ingredients thoroughly several hours before serving.

Friday, April 27, 2007

SPRING BRUNCH ~ VIDALIA BREAKFAST SOUFFLE & SPRING SALAD

STILL CRAZED ~ TULIP FEVER
VIDALIA BREAKFAST SOUFFLE
~ adapted from Georgia On My Menu
*
8 oz. day old French bread
1/2 cup unsalted butter
4 large thinly sliced Vidalia onions
2 heaping cups grated Swiss cheese
4 large organic eggs
1 1/2 cups half & half
1 Tbsp. fresh thyme
1 tsp. Hungarian paprika
pinch of coarse salt & cracked pepper
  • Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish.
  • Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese.
  • Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika.
  • Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings)


SPRING SALAD

~ tasty blend of fruit & vegetables

*

4 cups Spring mix greens

2 cups broccoli flowerets

1 cup sliced strawberries

fresh pineapple to taste

DRESSING:

1/4 cup honey

1/4 cup cider vinegar

1 Tbsp. poppy seeds

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. minced onion

pinch coarse salt

2/3 cup vegetable oil

1 Tbsp. toasted sunflower seeds or toasted slivered almonds

  • Combine honey, vinegar, poppy seed, lemon juice, mustard, onion and salt. Gradually whisk oil.
  • Toss lettuce, broccoli, strawberries and pineapple in glass salad bowl. Dress lightly and toss. Top with toasted sunflower seeds or toasted slivered almonds.

FRIDAY NIGHT FEAST ~ GRILLED LEMON PEPPERED HALIBUT / GREEN BEANS with TOASTED ALMONDS / HERB SAUTEED REDSKINS

TULIPOMANIA

~ Tulip throat
_____________________
GRILLED PEPPERED HALIBUT STEAKS
~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants.
*
4 (6-oz) Alaskan halibut steaks
1 Tbsp. coarsely ground black pepper
1 Tbsp. fresh lemon juice & zest
1 1/2 tsp. extra-virgin olive oil
3/4 tsp. sea salt
lemon wedges
  • Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling.
  • Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily.
  • Serve with lemon wedges, Green Beans with Toasted Amonds and Herb Sauteed Redskins.

Wine Note: Pair with an award-winning Michigan Chardonnay.

(www.michiganwines.com)

___________________

GREEN BEANS with TOASTED ALMONDS

1 lb. trimmed fresh green beans

3 Tbsp. melted unsalted butter

zest of 1 lemon

1/2 tsp. onion salt

freshly ground black pepper

1/4 cup toasted slivered almonds

  • Bring pot of water to boil. Drop in green beans, reduce heat and cook 20 minutes until done or crisp tender.
  • While beans are cooking, melt butter with salt & pepper.
  • Drain cooked beans. Pour melted butter over and serve topped with toasted almonds. (serves 4)

________________________________

HERB SAUTEED REDSKINS

1 lb. scrubbed quartered redskins

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

1/2 cup minced green onions

2 Tbsp. minced fresh chives

1/2 tsp. dried thyme

coarse salt & freshly cracked pepper to taste

  • Plunge potatoes into pot of boiling water. Reduce heat and cook about 10 minutes. Drain.
  • Heat butter & oil in heavy skillet. Saute potatoes about 8-10 minutes. Add green onions, chives and thyme. Season with salt & pepper. Cook an addition 1 to 2 minutes.

Thursday, April 26, 2007

'TULIPOMANIA' FEVER ~ SPRING RAINBOW PASTA


~ Kaleidoscope tulip
_________________
SPRING RAINBOW PASTA
~ a myriad of lovely colors and delicious flavors
*
1 lb. linguine or fettucini
2-3 Tbsp. extra-virgin olive oil
1 tsp. Lawry's Seasoned pepper
2 thick sliced red onions in strips
3 cloves minced garlic
1 julienne sliced red pepper
1 julienne sliced orange pepper
1 julienne sliced yellow pepper
1 lb. diagonally sliced trimmed asparagus
6 plump seeded and diced plum tomatoes.
1 Tbsp. chopped fresh green basil
freshly ground black pepper
sea salt
3 additional Tbsp. extra-virgin olive oil
additional slivers of fresh green basil for garnish
freshly grated Parmesan cheese
  • While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute.
  • Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper.
  • Heavily salt the pasta water, like the sea, and cook pasta al dente. Drain, coat with olive oil and serve in large heated pasta bowl. Top with additional slivers of fresh basil and plenty of freshly grated Parmesan cheese. (4 servings)

Wednesday, April 25, 2007

SOUP OF THE WEEK ~ ASPARAGUS RISOTTO SOUP

Gardening Note: Has 'tulipomania' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will.
~ Seductive tulip

_________________________________________________

ASPARAGUS RISOTTO SOUP
~ a perfect spring combo ... asparagus, spinach & lemon risotto
*
1 bunch well-cleaned sliced leeks
2 cloves minced garlic
2 Tbsp. extra-virgin olive oil
zest of 1 lemon and juice
1 1/2 cup Arborio rice
3 quarts organic chicken broth
1 pound diagonally sliced asparagus (reserve tips)
12 oz. baby spinach leaves
pinch of salt & cracked pepper to taste
1 cup freshly grated Parmesan cheese
  • In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
  • Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
  • Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)


Tuesday, April 24, 2007

SPRING SUPPER on the PORCH ~ HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD VINAIGRETTE & BOURBON NUT BREAD

GARDENING NOTE: The stunning Yoshino Cherry, one of the earliest ornamental trees to bloom along with forsythia, may also rank as one of the best flowering trees. A gift in the early 1900's from Japan, each spring since their fragrant blossoms have graced the Tidal Basin in Washington D.C.
~ Yoshino Cherry Blossoms and forsythia
_________________
HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD DRESSING
~ perfect for another spring evening on the porch
*

1 1/2-2 lbs. boneless chicken breasts cut in strips

1 cup finely chopped pecans

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. Hungarian paprika

1/4 tsp. cayenne

1/4 tsp. freshly cracked pepper

2 organic eggs

1/4 cup extra-virgin olive oil

*

8 cups mixed spring greens

1/2 cup thinly sliced red onion

1/2 cup dried Michigan cherries

4-8 oz. crumbled feta cheese

  • Preheat oven to 375-degrees. Spray a large baking sheet with Pam.
  • In one bowl, combine chopped pecans, herbs, cayenne, and cracked pepper. In another bowl, beat together eggs and olive oil.
  • Dip chicken strips first in egg & oil mixture, and then coat in pecan mixture. Transfer to baking sheet and bake, turning once, 15-20 minutes or until chicken is golden.
  • Combine greens with sliced red onion, and dried cherries. Lightly dress with Honey-Mustard Vinaigrette. Arrange on chilled plates with chicken strips topped with feta cheese. Serve with butter slathered BOURBON NUT BREAD. (4 servings)

HONEY MUSTARD VINAIGRETTE

1/4 cup honey

3 Tbsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

1 Tbsp. chopped green onion

1 Tbsp. white balsamic vinegar

juice of 1 lemon and zest

pinch of coarse & freshly ground pepper

Combine all ingredients and whisk in olive oil. Season with salt & pepper.


~ Fragrant Yoshino Cherry Blossoms

_____________________

BOURBON NUT BREAD

~ From The High Museum of Art Recipe Collection

(freeze 2 of the 3 loaves for Derby Day)

____________

8 separated organic eggs

3 cups sugar

1 lb. unsalted butter

3 cups sifted flour

1/2 cup bourbon

2 tsp. vanilla

2 tsp. almond extract

1 cup chopped pecans

  • Preheat oven to 350-degrees.
  • Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks from. Cream butter and remaining sugar. Add egg yolk one at a time, beating well after each egg. Add flour in thirds, alternating with bourbon. Mix well. Stir in vanilla, almond extract and pecans. Fold in egg whites.
  • Pour into 3 greased 9-in. x 5-in. loaf pans. Bake for 1 hour or until done.


Monday, April 23, 2007

LEMONY SPRING LAMB KABOBS with MEDITERRANEAN RISOTTO

Gardening Note: And early blooming native tree with four season appeal, the shadblow is a must for Michigan gardens. Each spring, surrounded by a carpet of trillium, you will spot the delicate white blooms as an understudy plant in woodlands. In June, its branches are laden with cardinal red fruit that ripens into a delicious deep-purple edible delicacy. In autumn, leaves turn an orangy-red complimenting the smooth gray bark.
For more information visit
the Michigan State Extension Home Page ~
~ Shadblow Serviceberry in bloom
(Amelanchier canadensis)
__________________________
LEMONY SPRING LAMB KABOBS
~ parboiled onions and pepper allow easier threading on skewers
*
2 lbs. boneless Spring lamb, trimmed and cut into 1-inch cubes
1 cup red wine
4 Tbsp. extra-virgin olive oil
4 cloves minced garlic
1 1/2 Tbsp. dried marjoram, divided
juice of 1 lemon and zest
coarse salt & freshly cracked pepper
3 peeled and quartered red onions
1 green pepper cut in 1-inch pieces
1 yellow or orange pepper cut in 1-inch pieces
1 red pepper cut in 1-inch pieces
  • Combine wine, olive oil, garlic, lemon juice, 1 Tbsp. marjoram, and salt & pepper in zip-lock bag. Add lamb and marinate several hours or overnight, turning occasionally.
  • Remove lamb from marinade and sprinkle with remaining marjoram, lemon zest, and cracked pepper. Set aside.
  • Par-boil red onion quarters and peppers in boiling water for 2 minutes.
  • Thread lamb, onions, and peppers alternately onto 6 skewers. Grill kabobs 8 minutes or until desired doneness. Serve with Mediterranean Risotto.

MEDITERRANEAN RISOTTO

1 1/4 cup arborio rice

3 Tbsp. extra-virgin olive oil

3 minced cloves garlic

1 quart heated organic chicken stock

1/2 cup white wine

1/2 cup slivered sun-dried tomatoes

1 (14-oz) can drained & quartered artichoke hearts

1 (3.8 oz. can drained & sliced black olives

2-3 Tbsp. fresh thyme

1/2 cup grated Parmesan cheese

coarse salt & cracked pepper to taste

fresh seeded and chopped plum tomatoes for garnish

  • Add rice to heated oil in saucepan. Stir over medium heat until coated and slightly translucent, about 2 minutes. Add garlic and cook 1 minute. Add wine to rice and stir until absorbed. Add tomatoes and ladle broth, a bit at a time until absorbed. Repeat until creamy but firm to bite, about 15-20 minutes (all broth might not be used.)
  • Fluff in artichoke hearts, olives, thyme and cheese. Season with salt & pepper. Top with fresh tomatoes and additional Parmesan cheese.

Sunday, April 22, 2007

'EARTH DAY' SIMPLE SUNDAY NIGHT SUPPER ~ WILD ALASKAN SALMON PRIMAVERA

EARTH DAY NETWORK


WILD ALASKAN SALMON PRIMAVERA
~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco-friendly. Try this delicious spring supper.
*
2 lbs. wild Alaskan salmon
juice and zest of a fresh lemon
sea salt & freshly ground pepper to taste
3 Tbsp. extra-virgin olive, divided
1 large minced garlic cove
1 well washed sliced leek
2 julienned sliced blanched carrots
1 julienned sliced red pepper
1 julienned sliced yellow pepper
1 julienned sliced orange pepper
1 lb. fresh baby spinach leaves
1/2 lb. diagonally sliced blanched asparagus
  • Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside.
  • Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm.
  • Grill fish on high about 7 minutes or until heated through but not overcooked.
  • While fish is cooking, saute spinach in remaining 1 Tbsp. olive oil, adding a bit at a time until slightly wilted but still green.
  • Serve fish over bed of spinach. Top with sauteed vegetables.

NOTE: Below is a site for a June 2006 'Pocket Seafood Selector'
indicating more eco-friendly fish.

Saturday, April 21, 2007

SPRING BRUNCH ~ CRABBY CHEESE PIE & TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD

GARDENING NOTE: Though April is National Gardening Month, don't neglect the lawn that compliments your garden. Before forsythias finish blooming, fertilize and apply crabgrass prevention.

~ Blooming forsythia branch

_____________________

CRABBY CHEESE PIE

~ lots of crab ... lots of cheese

*

8 oz. good hand-picked crab (like Phillips)

1 bunch chopped scallions

1 large chopped red bell pepper

1 1/2 cups grated Swiss cheese

1 1/2 cups grated Cheddar cheese

8 large organic eggs

1 cup half & half

1 cup panko crumbs

1/4 tsp. cayenne pepper

pinch of coarse salt & freshly ground black pepper

fresh chopped parsley

  • Preheat oven to 350-degrees.
  • Butter a 10-inch quiche pan. Beat eggs. Mix remaining ingredients together and add to eggs. Pour into quiche dish and sprinkle with parsley. Bake until set, about 40-45 minutes, watching carefully.
  • Let rest a bit before serving.


~ Prolific forsythia

_____________________


TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD
~ Another Southern Living treat, delicious warm but falls apart ... so wait a bit.
*
3/4 cup unsalted butter
1 (8-oz) package soft cream cheese
2 cups sugar
2 large organic eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed banana (about 4 medium)
1 cup toasted chopped pecans
1/2 tsp. vanilla extract
*
1/4 cup unsalted butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup milk
1 cup sweetened flaked coconut
1 cup chopped toasted pecans
2 tsp. vanilla extract
  • Beat butter & cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at at time, beating just until blended after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon into 2 greased and floured 8 x 4 -inch loaf pans.
  • Bake at 350-degrees for 1 hour or until toothpick tests clean and sides pull away from pan. If necessary, shield with foil last 15 minutes to prevent browning.
  • While bread is baking, stir together 1/4 cup butter, 1/4 cup flour, brown sugar, and milk in small saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from heat. Stir in coconut, pecans, and vanilla extract.
  • Remove baked bread from oven and immediately spread tops with coconut mixture. Broil 5-1/2 inches from heat for 2-3 minutes until top starts to lightly brown. Cool 20 minutes. Remove from pans, and cool 30 minutes before slicing. (2 loaves)

Friday, April 20, 2007

FRIDAY NIGHT FISH FEAST ~ MEDITERRANEAN SWORDFISH / LEMON COUSCOUS / FRESH BEET SALAD

SPRING HAS SPRUNG!
Gardening note: Time to fertilize emerging perennials.
~ Hyacinth

____________________

MEDITERRANEAN SWORDFISH

~ adapted from Southern Living

(tilapia or grouper would also be good but will cook quicker)

*

4 (8-oz) swordfish steaks (3/4 to 1-inch thick)

1 chopped Vidalia onion

1 Tbsp. extra-virgin olive oil

sea salt & freshly cracked pepper to taste

1/2 cup dry white wine

1/4 cup chopped pimento-stuffed olives

1/4 cup chopped Kalamata olives

1 Tbsp. drained capers

4 seeded and diced plum tomatoes

1/4 cup chopped fresh parsley

  • Preheat oven to 400-degrees.
  • Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish.
  • Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad.

~ Today's tulip

________

LEMON COUSCOUS

2 (5.4 oz.) packages toasted pinenut couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

  • Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
  • Stir in parsley and bell pepper.



~ Warmed by the sun
________________
FRESH BEET SALAD
~ rub hands with salt to remove red stain from beets
6 medium beets
2 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
1 minced clove garlic
2 tsp. sugar
1/4 tsp. coarse salt
1/4 tsp. freshly cracked pepper
2 Tbsp. chopped flat-leaf parsley
Mixed spring greens
  • Cover beets with water and bring to boil. Reduce heat and simmer 30 minutes or until tender. Drain, cool, and peel beets. Cut into wedges.
  • Whisk together vinegar, olive oil, garlic, sugar, salt & pepper. Ad Beets and toss to coat. Sprinkle with parsley and serve over mixed greens.

Thursday, April 19, 2007

SUNNY & 63-DEGREES ~ GRILLED MUSTARD PEPPERED SIRLOIN STEAK

~ Early Spring tulip

_______________________________

GRILLED MUSTARD PEPPERED SIRLOIN STEAK
~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening
*

3 lbs. sirloin steaks

freshly ground black pepper to taste

2 cloves minced fresh garlic

1/2 cup Dijon mustard

3 Tbsp. extra-virgin olive oil

3 tsp. fresh lemon juice

coarse salt

1/4 cup diagonally sliced green onions

  • Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic.
  • Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally.
  • Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness. Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)


Wednesday, April 18, 2007

SOUP OF THE WEEK ~ LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP

SPRING HAS SPRUNG!
LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP
*
2 cups long grain Basmati brown rice
3 quarts organic chicken stock
3 cloves minced garlic
1 bunch carefully washed and sliced leeks
8 oz. sliced Baby Bella mushrooms
8 oz. shiitake (stem removed) mushrooms
1 Tbsp. minced fresh rosemary
1 cup dry vermouth (or white wine)
juice of 1 fresh lemon
1 (15-oz) can cannellini beans (white kidney)
10 oz. stemmed baby spinach leaves
coarse salt & freshly ground pepper
freshly grated Parmesan cheese
  • Bring 4 cups of chicken stock to boil. Add rice, return to boil, reduce heat and simmer, covered, 30 minutes.
  • While rice is cooking, saute leek in olive oil until tender. Add garlic and mushrooms; cook 5 minutes, stirring occasionally. Add remaining broth and rosemary and bring to boil. Reduce heat and stir in cooked rice, cannellini beans, vermouth, and lemon juice. Simmer, partially covered, 10 minutes for flavors to blend.
  • Add spinach, salt & pepper, and cook until slightly wilted. Ladle into serving bowls and top and pass a hunk of Parmesan cheese and the cheese grater. Serve with a crusty loaf of Artisan multi-grain bread.

Tuesday, April 17, 2007

FOOD & WINE from THE LEELANAU PENINSULA ~ VEAL OSCAR / RICE PILAF / INN SALAD

~ Willow Vineyard at harvest (Leelanau Peninsula)

________________________________

VEAL OSCAR

~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery

*

1 1/2 lbs. veal leg slices

4 Tbsp. butter

12 cooked green asparagus spears

1 cup Hollandaise Sauce*

1/4 cup flour

1/4 tsp. paprika

1 cup Alaskan King Crab meat

4 Tbsp. fresh parsley

  • With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside.
  • Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute.
  • In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately. (4 servings)

Hollandaise Sauce

1 lb. butter

8 whole eggs

1/4 cup fresh lemon juice

salt & pepper to taste

  • Melt butter in sauce pan and set aside. In separate stainless pan, beat eggs over medium heat until medium thick. Slowly add melted butter to beaten eggs. If mixture becomes too thick, add a small amount of lemon juice.
  • When all the butter has been added and sauce is a smooth consistency, add remaining lemon juice. Salt & pepper to taste.

Wine Note: Complimentary wine - Willow Vineyard 2006 Barrel Fermented Chardonnay

( www.traversebiz.com/willow )

____________________________

RICE PILAF

1 1/2 cups long grain white rice

3 cups organic chicken stock

6 Tbsp. unsalted butter

1/4 cup chopped green onions

1/4 tsp. freshly cracked pepper

2/3 cup lightly toasted slivered almonds

  • Saute onion in butter until tender. Add chicken broth, pepper, and rice. Bring to boil and remove from heat.
  • Transfer rice into large casserole and bake, covered, at 375-degrees for 18-20 minutes or until liquid is absorbed.
  • Remove from oven, fluff and top with toasted almonds.

_________________________________

LEELANAU COUNTRY INN SALAD

~ compliments of Leelanau Country Inn Cookery

*

1 large head Bibb lettuce

1 large head red leaf lettuce

2 Tbsp. sunflower seeds

2 Tbsp. crumbled blue cheese

8-12 thin slices of red onion

1/2 cup Raspberry Vinaigrette Dressing

Wash and dry lettuces. Hand tear into large chilled salad bowl and mix well. Sprinkle with sunflower seeds and blue cheese, finally laying thinly sliced red onion atop salad. Toss before serving.

RASPBERRY VINAIGRETTE

1 cup raspberry vinegar

2 cups canola oil

1 cup maple syrup

1/4 cup country Dijon mustard

1/4 cup tarragon leaf

1/2 tsp. salt

Mix all ingredients together at least one day ahead of use, to allow flavors to marry. (Yield: 4 1/2 cups)

Monday, April 16, 2007

THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

Riesling Loves Asian Food
"The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine."

By Ray Isle (Food & Wine 10/2003)
To read the article visit:
~ Harvest Time (Chateau Chantal)

_________________________

THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

  • Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
  • Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
  • Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
  • Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.

Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)
or Award-winning Best of Class 2005
Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).
_____________________________
COCONUT SHORTBREAD
~ Excellent favorite from Culinary Counterpoint
( Detroit Symphony Orchestra) Cookbook
*
1 lb. unsalted butter
1 cup sugar
4 cups flour
1 tsp. vanilla
1 (7-oz) can flaked coconut
  • Preheat oven to 325-degrees.
  • Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
  • Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)

Sunday, April 15, 2007

SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED ROSEMARY PORK TENDERLOIN / HORSERADISH MASHED POTATOES


~ Spring thaw (Hubbard Lake)
_______________
GRILLED ROSEMARY PORK TENDERLOIN
~ the spicy marinade doubles as a delicious sauce
*
Marinade: For each pound of trimmed pork tenderloin
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp. white balsamic vinegar
3 large cloves minced garlic
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh rosemary (2 tsp. dried)
freshly cracked pepper
  • Combine olive oil, vinegars, garlic, honey and mustard in blender or processor. Process until finely chopped. Pour over pork and refrigerate overnight, turning occasionally.
  • Allow pork to come to room temperature. Remove from marinade and grill on medium, approximately 10 minutes on each side.
  • Pour marinade in saucepan and bring to boil. Simmer 5 minutes.
  • Allow pork to rest before slicing. Serve topped with sauce with Horseradish Mashed Potatoes on the side and a crisp salad.

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HORSERADISH MASHED POTATOES

~ adjust horseradish according to taste

*

8 large baking potatoes

1/4 cup unsalted butter

3 Tbsp. prepared horseradish

2 Tbsp. sour cream

2 Tbsp. milk

1/2 cup shredded Cheddar cheese

1 tsp. onion powder

coarse salt & freshly cracked pepper

additional cheese

chopped chives

  • Pierce potatoes with fork and bake at 450-degrees for 1 hour or until done. Cool slightly, split and remove pulp. Mash pulp. Stir in butter, horseradish, sour cream, milk, cheese, onion powder and salt & pepper.
  • Replace pulp back into potato skins. Top with additional cheese and chives. Bake at 350-degrees 15-10 minutes until cheese melts.

WINE NOTE: Michigan Merlot. Perhaps a 2002 Grand Traverse Reserve

(if you can still find it).