'BLOW YOUR VALENTINE SWEETIE AWAY' ~ CHOCOLATE-CHERRY ICE CREAM BOMBE

"All I really need is love,

but a little chocolate now and then doesn't hurt!"

~ Lucy Van Pelt (in Peanuts, by Charles M. Schulz)

~Valentine Tulip

_____

CHOCOLATE-CHERRY ICE CREAM BOMBE

~Begin making this a day ahead. Chill the mold well before filling it. Allow several hours for the bombe to freeze and mellow before serving time. This easy recipe is from Bon Appetit (February 2000).

______

1 16-oz. jar hot fudge sauce

(Sanders Bittersweet Fudge - the best)

1 12-oz. package semisweet chocolate chips

3 Tbsp. water

1/4 cup brandy

3 pints (slightly softened) cherry-vanilla ice cream with chocolate chunks or fudge flakes

1 1/2 (slightly softened) pints chocolate sorbet (or frozen yogurt)

or chocolate-cherry sorbet (or frozen yogurt)

1 9-oz. package chocolate wafer cookies

• Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.
• Line 10-inch diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4-inch of top edge, leaving center 6-inch diameter hollow. Freeze 30 minutes.
• Fill hollow completely with sorbet (yogurt); smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1 cup fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be make 3 days ahead. Keep bombe frozen).
• Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce. (12-16 servings)

THE 'PEACEFUL' GARDEN ~ SIMPLE 'ONE PLATE' SUPPER (SAUTEED SHRIMP with PEPPERS & FETA)

"Flowers are restful to look at.

They have neither emotions nor conflicts."

~ Sigmund Freud

SAUTEED SHRIMP with PEPPERS & FETA
( simple 'one plate' Friday Night Seafood Supper)
~ adapted from the sutter home NAPA VALLEY COOKBOOK

________

3 tsp. extra-virgin olive oil
1 lb. large peeled and deveined shrimp
3 cloves minced garlic
1 red pepper, yellow pepper and orange pepper, sliced in strips
juice and zest of 1 lemon
2 Tbsp. fresh parsley, flat or curly
1 tsp. fresh thyme ( cut from garden if not hit by frost) or
1/2 tsp. dried thyme
1 cup crumbled French feta
coarse salt and cracked pepper to taste
~ fluffy rice

Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice.(serves 4)

Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".
~ Pair with a good Napa Valley Sauvignon Blanc

IN AWE OF SPRING ~ GRILLED LAMB SHWARMA with YOGURT TAHINI SAUCE

"Every spring is the only spring - a perpetual astonishment."

~ Ellis Peters

Iris and tulips

_____________


GRILLED LAMB SHWARMA
~ Shwarma ... thin slices of roasted meat and condiments often wrapped in pita ... a popular Middle East street food. This favorite is saved from Food & Wine (April 2007)

_____________

1 6-7 lb. butterflied leg of lamb
1/2 cup plus 2 Tbsp. extra-virgin olive oil
6 cloves minced garlic
juice of 2 lemons
1 Tbsp. ground cumin
1 Tbsp. ground cardamom
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
freshly ground black pepper
Kosher salt
2 orange bell peppers, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
3 medium thinly sliced red onions

Yogurt Tahini Sauce

• In a small bowl, mix 1.22 up of olive oil with garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 tsp. of black pepper and 1 1/2 Tbsp. of salt. Set lamb in rimmed baking sheet and cot it completely with the marinade. Cover and refrigerate overnight or, preferably for 2-3 days.
• Light grill. In large skillet, heat 1 Tbsp. of olive oil. Add bell pepper strips, cover and cook over moderately low heat, stirring occasionally until tender, about 10 minutes. Season peppers with salt & pepper and transfer to serving bowl. Heat remaining 1 Tbsp. olive oil in skillet and add onions. Cook over moderate heat, stirring occasionally until lightly browned, about 10 minutes Sean with salt & pepper and transfer to another serving bowl.
• Grill the butterflied lamb over moderately high heat, turning and shifting often until and instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, about 25 minutes. Transfer lamb to a carving board and let rest for 10 minutes. Thinly slice lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bead. (8 servings)

Wine suggestion: plummy Hanna 2003 Sonoma County Cabernet Sauvignon.

YOGURT TAHINI SAUCE

1/4 cup room temperature tahini paste
juice of half a lemon
1 Tbsp. extra-virgin olive oil
2 cup plain whole milk yogurt
1 tsp. ground cumin
1/2 tsp. aleppo pepper or freshly ground black pepper
coarse salt
1 Tbsp. finely chopped parsley, for garnish.

Blend tahini paste, lemon juice and olive oil in food processor until smooth. Add yogurt and blend the mixture thoroughly. Scrape tahini sauce into a bowl; stir in cumin and Aleppo pepper (freshly ground pepper is fine). Season with salt & pepper and garnish with parsley. Can make ahead for up to 3 days. Serve at room temperature. (2 cups)

CELEBRATE CINCO de MAYO ~ SEVEN LAYER CHICKEN TACO SALAD / COCONUT PUDDING

“Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America.”

~ Joe Baca

Rembrandt tulips

_______________

SEVEN LAYER CHICKEN TACO SALAD

~ Favorite taco fillings make a simple festive salad

____________

1 lb. boneless skinless chicken breasts

2 cup organic chicken broth

3 Tbsp. chopped parsley

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

3 cups shredded iceberg and/or romaine lettuce

1 lb. diced ripe tomatoes

1 can (16 oz.) drained and rinsed black beans

1-2 diced avocado sprinkled with fresh lime juice

1 cup finely diced red onion

1-2 cups shredded Monterey Jack cheese

3 Tbsp. red wine vinegar

1/2 cup extra virgin olive oil

salt & freshly ground pepper to taste

1 heaping tsp. Dijon mustard

1 large peeled and sliced shallot

• Place chicken breasts in medium sauce pan. Add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat and cook until chicken is white throughout but still moist, 10-15 minutes. Let cool in liquid until cool enough to handle.
• Remove poached chicken from broth and shred. In medium bowl toss shredded chicken with parsley salt and pepper.
• In wide shallow bowl, layer lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion over avocado and sprinkle cheese around the inside of bowl in a wide ring.
• Combine red wine vinegar, olive oil, salt & pepper, Dijon and shallot in a blender. Blend until creamy and taste adding more vinegar if needed.
• Drizzle dressing over salad and serve with favorite crispy corn chips. (6 servings)

_________________

COCONUT PUDDING

~ Best served warm from Mexican Light Cooking

____________

2 1/2 cups low fat milk

1 cup unsweetened shredded coconut

1/3 cup sugar

(if using sweetened coconut, reduce the sugar to 2 Tbsp.)

3 Tbsp. cornstarch

pinch of salt

1 whole large egg plus 1 lightly beaten egg white

1 tsp. vanilla extract

• In medium saucepan, warm milk over medium heat until bubbles appear around the edges, 3-5 minutes. Add shredded coconut and half the sugar. Remove the pan from the heat and let the coconut steep in the milk 20 minutes. Transfer coconut mixture to a blender and puree until smooth.
• Combine remaining sugar with cornstarch and salt in a medium saucepan. Gradually whisk in coconut puree until well blended then beat in the beaten egg and egg white. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and continue to cook, whisking, 2 minutes. Remove from heat and stir in vanilla.
• Let pudding cool slightly for 10 minutes and serve warm, which is traditional in Mexico. Or spoon into serving bowl/bowls and chill. (6 servings)

_____________

Rembrandt tulips

Although Rembrandts are officially classified as a distinct group, in catalogs they are not normally listed separately. They are, in fact, forms of Darwin or Cottage tulips, or of another old class called Breeder tulips, that have been infected with a virus by aphids, which carry the disease from pant to plant as they feed.

The virus causes and attractive "breaking' of the main color, so that it seems to be feathered and striped. This phenomenon has existed since the early days of the garden tulip ~ and it was greatly admired, as can be seen from the Dutch flower paintings of the seventeenth century, many of which featured Rembrandt tulips in the foreground.

~ Tulips - A Romantic History with a Guide To Cultivation

(Ann Bonar)

AS THE GARDEN GROWS ... MID-MAY MARVELS

"How fair is a garden amid the toils and passions of existence."

~ Benjamin Disraeli

~ Jack-in-the-pulpit

(Arisaema triphyllum)

~ Bergenia , tulips and Lady's Mantle

~ Tulips, hosta, bergenia, trillium, primrose and Maidenhair fern

~ Mid-May garden

1) Iris, Cinnamon Fern, Bleeding Heart, Cornflower (Mountain Bluet), Japanese painted fern

2) Trillium & Virginia Bluebell, Trillium, Tulip, Azalia, Bergenia

3) Celandine Poppy, Azalia, Tulip, Trillium & Maidenhair Fern, Azalia

4) Fern, Tulip, Exbury Azalia, Tulip, Azalia & Hosta

5) Solomon's seal, Viburnum, Downy Yellow Violet, Jacob' s Ladder, Jack-in-the-Pulpit

______________

"When at last I took the time to look into the heart of a flower,

it opened up a whole new world ~

a world where every country walk would be an adventure,

where every garden would become an enchanted one ..."

~ Princess Grace of Monaco

'PRETTY IN PINK'

"NOT ONE OF FLORA'S BRILLIANT RACE

A FORM MORE PERFECT CAN DISPLAY;

ART COULD NOT FEIGN MORE SIMPLE GRACE

NOR NATURE TAKE A LINE AWAY."

~ From "On Planting a Tulip~Root"

James Montgomery 1771~1854

~ Angelique

'SPRING GREEN' TULIP ~ LEMONY BASIL SHRIMP SPRING SALAD

"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand."

~ Henry Theordore Tuckerman

~ 'Spring green' tulip

__________

LEMONY BASIL SHRIMP SPRING SALAD

~ A delightful taste of spring

___

2 lb. cooked and peeled large shrimp

1/2 cup vegetable oil

1/2 cup red wine vinegar

juice and zest of 1 lemon

1 Tbsp. sugar

2 Tbsp. Dijon mustard

2 Tbsp. chopped basil

1 clove pressed garlic

1/2 tsp. cayenne pepper

-----

1 thinly sliced red onion

1 julienne sliced red pepper

1 julienne sliced yellow pepper

1 julienne sliced orange pepper

1/2 cup chopped fresh basil

about 12 cups spring salad greens

Montrachet goat cheese

-----

Lemon Vinaigrette:

1/4 cup fresh lemon juice

zest of 1 lemon

1 tsp. dry mustard

1/8 tsp. cayenne pepper

1 clove pressed garlic

pinch of coarse salt

freshly ground black pepper

1/2 cup vegetable oil

• Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basil, garlic, and cayenne pepper. Pour over shrimp and marinate several hours, turning occasionally.
• Combine onions, peppers, fresh basil and spring salad greens.
• Prepare vinaigrette by adding all ingredients and slowly whisking in oil. (Can be made ahead but bring to room temperature before serving).
• To serve: Remove shrimp from marinade. Arrange shrimp evenly over greens on chilled serving plates. Sprinkle with Montrachet cheese. Serve with hot crusty herb bread.

STILL 'TULIP CRAZED' ~ (FRIDAY NIGHT FISH FEAST) MACADAMIA CRUSTED WHITEFISH / ROAST ASPARAGUS SALAD with CHEVRE

~ May garden beauties

_________________

MACADAMIA CRUSTED WHITEFISH

2 thick whitefish (or walleye) fillets

juice & zest of 1 lemon

6 Tbsp. chopped macadamia nuts

1/3 cup panko crumbs

4 tsp. extra-virgin olive oil

freshly ground black pepper

2-3 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

• Preheat oven to 400-degrees.
• Place fillets on aluminum foil lined baking sheet sprayed with Pam.
• Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets.
• Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings)

___________

ROAST ASPARAGUS SALAD with CHEVE

~ Delicious spring salad from Williams-Sonoma

___________

1 1/2 lb. asparagus

coarse salt & freshly ground pepper to taste

sprinkle with extra-virgin olive oil

Dressing:

1 Tbsp. fresh lemon juice

4 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard

3-4 Tbsp. snipped fresh chives

freshly ground pepper to taste

6 chopped green onions, including about 2 inches of green portions

7-8 cup mixed baby salad greens

2 cups cherred tomatoes

1/4 lb. herbed goat cheese (cheve) cut into 6 slices.

• Preheat oven to 400-degrees. Line baking sheet with aluminum foil and brush with olive oil.
• Snap off tough ends from asparagus spears. Arrange on spears in single layer on prepared pan, season with salt & pepper, and drizzle with olive oil. Roast until tender about 12-14 minutes. Transfer to plate and set aside.
• Dressing: Whisk together lemon juice, olive olive, and mustard. Stir in chives and season with pepper.
• Spoon about 2 Tbsp. of dressing over asparagus and let stand while tossing salad.
• In large bowl, gently toss green onions and salad greens. Add tomatoes. Drizzle just enough dressing on salad so greens glisten and toss again. (Save remaining dressing).
• Immediately mound salad in center of large individual salad plates. Place a slice of cheve on top of each of greens and arrange asparagus spears around perimeter of each plate. Drizzle extra dressing over cheve. Serve immediately. (6 servings)

'TULIPMANIA' ~ FLOWERS & FRENZY

"The tulips that sparked Tulipomania were especially beautiful. Somewhat shorter than many of today's hybrids, they often had large flower heads with fabulous mottled or 'flamed' colors in two-tone mixes of red, oxblood, yellow, purple and white. Today we call these 'Rembrandt tulips,' as they are featured in so many famous paintings of the Dutch Masters."

~ For a brief escape into the beautiful history of art, lust, beauty and greed, please finish the above excerpt from Hortus Bulborum ~

Tulipmania ~ Of flowers and frenzy

'TULIP TIME' ~ (FRIDAY NIGHT FISH FEAST) GRILLED HERB-LEMON STEELHEAD & LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

"The tulips I had planted last autumn were in bloom, and I liked to sit and caress their petals, which felt disgustingly delicious, like scraps of peau de soie."

~ Jamaica Kincaid

~ Tulipa tarda

_____________

GRILLED HERB-LEMON STEELHEAD

~ Simple fish feast after a harried day in the garden

______

3 lb. Steelhead (salmon or trout) fillets

3 Tbsp. extra-virgin olive oil

1/3 cup brown sugar

1/4 cup vodka or vermouth

1/4 cup fresh lemon juice and zest

2 Tbsp. Dijon mustard

1 Tbsp. chopped fresh thyme

freshly ground black pepper

• Combine olive oil, brown sugar, vodka, lemon juice, zest, thyme & black pepper. Pour over fillets and marinate several hours. Bring to room temp before grilling.
• Place fillets on grill, skin side down, reserving marinade. Depending on thickness of fish, cook about 15 minutes or until opaque but still moist (do not overcook).
• While fish is cooking, bring marinade to boil and simmer 5 minutes. Serve over fish. (6 healthy servings)

LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

~ Delicious complimentary pasta salad from PAMELA MORGAN'S FLAVORS

_______________

1 lb. semolina orzo pasta, preferable imported

salt

6 Tbsp. extra-virgin olive oil

6 Tbsp. fresh lemon juice

3 cored, seeded and diced ripe plum tomatoes (about 3/4 lb.)

1/4 lb. pitted & chopped Kalamata olives

1/4 lb. coarsely crumbled Greek feta

1/2 cup thinly sliced green onions

1/2 cup chopped flat-leaf parsley

2 Tbsp. finely chopped fresh mint

2 Tbsp. finely chopped fresh tarragon

2 tsp. finely chopped fresh rosemary

2 tsp. finely chopped fresh thyme

• Bring large pot of water to boil. Add orzo and 1 Tbsp. salt and cook partially covered, according to directions, stirring occasionally until just tender, about 9 minutes. Drain and rinse under cold running water. Drain again and transfer to large bowl.
• In small bowl, whisk together olive oil, lemon juice and 1/4 tsp. salt. Pour dressing over orzo and toss well. Add tomatoes, olives, feta, green onion, parsley, mint, tarragon, rosemary, thyme and generous grinding of pepper. Toss well and serve within an hour or so of completion. (8-10 servings)
  

'SWEET DREAMS OF YOU' ~ MY GARDEN

"By a garden is meant mystically a place of spiritual repose, stillness, peace, refreshment, delight."

~ John Henry Cardinal Newman

For the garden is not only a place in which to make things grow

and to display the beautiful flowers of the earth,

but a place that should accord

with the various moods of its admirers.

It should be a place in which to hold light banter,

a place in which to laugh, and, besides,

should have a hidden corner

in which to weep.

~ Alice Lounsberry

~ Exbury azalia, Oriential poppy, tulip,

bleeding heart, trillium, Centaurea Montana,

Bearded iris, Scarlet O'hara peony, Rembrandt tulip

GREEN ~ "THE PRIME COLOR OF THE WORLD ..."

"Green is the prime color of the world, and that from which its loveliness arises."

~ Pedro Calderon de la Barca

ELEGANT & EASY ~ OYSTER-ARTICHOKE BISQUE/ WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ Elegant tulip

______

OYSTER and ARTICHOKE BISQUE

“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”

~ Hector Bolitho 'The Glorious Oyster' (1960)

_______

1 quart oysters (drained and chopped ~ reserve liquid)

1/2 cup unsalted butter

3 minced plump garlic cloves

1 cup chopped green onions

1 cup chopped celery

1/2 cup chopped red pepper

2 (14-oz) cans drained artichoke hearts

3 Tbsp. flour

1 1/2 quarts organic chicken broth

1/2 tsp. cayenne pepper or to taste

sea salt & white pepper to taste

1 Tbsp. Worcestershire sauce

1 tsp. fresh chopped thyme

1/3 cup sherry

1-2 cups half & half

3 Tbsp. chopped fresh parsley

• In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes.Sprinkle mixture with flour and stir to coat. Gradually whisk in stock, stirring constantly until white roux is achieved.
• Season with cayenne, salt & white pepper, Worcestershire sauce and thyme. Bring to low boil and simmer covered for 30 minutes.
• Add chopped oysters, oyster liquor, sherry and parsley. Simmer for 10 minutes but do not allow bisque to boil. Stir in half & half. Taste and adjust seasoning.
• At this point, since soup improves with age, you may cool and refrigerate. Before serving, heat bisque gently over low heat. (8 servings)

__________

WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ This simple salad, adapted from SALADS, deserves only the 'whitest' and 'freshest' cultivated mushrooms.

____

1 1/2 lbs. clean white cultivated mushrooms

(caps tightly closed around stem)

1 cup diagonally sliced chopped celery

1 Tbsp. lemon juice

freshly ground black pepper to taste

tarragon dressing

Trim ends off mushrooms and thickly slice from cap through stem. Place in salad bowl with chopped celery and sprinkle with lemon juice. Season lightly with salt & pepper. Toss gently with dressing until well-coated. Serve at once.

DIJON TARRAGON DRESSING

3 Tbsp. Dijon dressing

1 Tbsp. fresh chopped tarragon leaves (1 1/2 tsp dried)

2 Tbsp. white balsamic vinegar

4-6 Tbsp. extra-virgin olive oil

coarse salt & white pepper to taste

Whisk Dijon, chopped tarragon and vinegar together, slowly adding olive oil until incorporated. Lightly season with salt and generous amount of white pepper. Allow to rest in refrigerator before serving.

FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS

“One swallow does not make a spring, nor does one fine day."

~ Aristotle

~ Spring bouquet

(Gerbera daisy & tulips)

_______

FRENCH BLUE CHEESE SPRING SOUP

~ A taste of spring in January (National Soup Month)

__

1 bunch carefully washed and chopped leeks (white part only)

1 chopped onion

1/2 cup chopped celery

1/4 cup unsalted butter

2 quarts organic chicken broth

6 cubed (well-scrubbed) cubed redskin potatoes

2 chopped carrots

1 bunch fresh trimmed asparagus, cut in 1-inch pieces

with snapped tips reserved

1/3 cup Arborio rice

1/2 lb. fresh baby spinach leaves

1 cup half & half (or heavy cream)

coarse salt & white pepper to taste

1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton

• Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
• Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
• Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
• Ladle into warmed bowls and top with cheese. (8-10 servings)

________

THE VILLAGE CLUB POPOVERS

~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE

_

5 eggs

4 cups milk

5 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 tsp. vegetable oil

Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)

Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.

FRIDAY NIGHT FISH FEAST ~ BOURBON SALMON & REMBRANDT PEPPERS

MORE 'TULIPMANIA' INFO (never enough) ...

"You may be surprised to learn that many of the same elegant flowers that inspired 'Tulipmania' in the 1600s, and appeared in paintings of the Dutch Masters at that time, are still available to plant in gardens today. "

Read more about 'Time Traveling Tulips' ~

http://www.uvm.edu/pss/ppp/articles/tulips.html

~ Rembrandt tulip

____________________

BOURBON SALMON

~ Guests proclaiming they don't like salmon, love this! Give it a try ...

(great for a buffet brunch or dinner ... Kentucky Derby, perhaps?)

*

For each 1 1/2 lb. of salmon fillets (skin or skinless)

1/4 cup packed brown sugar

3 Tbsp. Bourbon

2 Tbsp. soy sauce

2 Tbsp. extra-virgin olive oil

3 Tbsp. chopped green onions

additional green onions

• Combine brown sugar, bourbon, soy sauce, olive oil and chopped green onions. Pour over rinsed and patted dry salmon fillet. Marinate several hours.
• Remove salmon and reserve marinade. Grill salmon over hot coals until opaque or until oil breaks through surface ( 9-15 minutes depending on thickness and outdoor temperature).
• While salmon is cooking, bring marinade to boil. Reduce heat and simmer 5 minutes (sauce should be thick and coat spoon). Add reserved green onions to sauce or pour sauce over salmon and garnish with green onions. Delicious surrounded with tri-colored julienne sliced peppers (red, orange & yellow) sauteed in a touch of extra-virgin olive oil seasoned with a pinch of coarse salt & freshly cracked pepper.

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.

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.