Strawberry Parfait with Lime Curd

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 15 minutes
Fridge time: 2 – 4 hours
Assembly time: 5 minutes

Serves 8

Ingredients:
5-6 cups fresh strawberries
1 pkg (250g) light cream cheese, softened
½ cup icing sugar
1 cup cold whipping cream
1 tsp vanilla extract
1 – 1 ½ cups lime curd (recipe at bottom)
Zest of 1 lime

Directions:
1. Set 4 large perfect strawberries aside for garnish. Hull and slice remaining berries into bite sized pieces. Cover and refrigerate for up to half a day.

2. Using an electric mixer, beat the cream cheese with sugar until somewhat fluffy. In another bowl, combine the cream and vanilla. Whip until stiff peaks form and fold into cream cheese mixture. Cover and refrigerate for up to half a day.

3. When ready to serve, use parfait or large wine glasses (1 cup), place sliced strawberries on bottom, layer cream, layer lime curd and continue layering until top of glass. Top layer should be lime curd. Top with half a perfect strawberry and sprinkle with lime zest.

Lime Curd
Makes 1 ½ cups

Ingredients:
1 large lime
3 large eggs
½ cup sugar
¼ cup, butter, softened
Juice 4 limes ( 3/4 cup)

Directions:
1. Finely zest 1 large lime and set aside.

2. In a medium saucepan, whisk eggs, sugar and butter. Stir in juices and zest. The mixture may be lumpy at this point. Whisk constantly over low heat until the mixture starts to thicken and turns lighter in color (15-18 minutes). DO NOT BOIL.

3. Remove from heat and place a piece of plastic wrap directly on the surface of the curd. Refrigerate for up to one week.

Grilled Italian Potatoes

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 5 minutes
Grill time: 20-25 minutes

Serves 4

Ingredients:

1 ½ lb/750g small new potatoes, scrubbed (if larger than 1” in length, cut them in half)
12 cloves garlic, peeled (I also whacked them with the side of a large knife)
3 tbsp olive oil
3 tbsp lemon juice
Salt and freshly ground black pepper
½ cup grated Parmesan
2 tbsp fresh basil, chopped

Directions:
1. Preheat grill to high.

2. Place potatoes in a metal baking dish. Add garlic and toss with olive oil and lemon juice and season with salt and pepper. Cover baking dish with foil and grill for 20-25 minutes, or until the potatoes are tender and lightly browned, shaking occasionally. If you don’t have a bbq, you could do them roasted in the oven at 425°F/220°C on a foil covered baking sheet.

3. Remove from heat, sprinkle with Parmesan and basil and toss until the cheese is melted and well combined.

Grilled Beef Tenderloin with Brandy Butter Sauce

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 15 minutes
Marinate: 2 hours in the fridge then 30 minutes on counter
Grill time: 30 minutes for medium rare
Rest time: 5 minutes
Cooking time for sauce: 10-14 minutes

Serves 6-8

Ingredients:

1 beef tenderloin (3lb/1.5kg) (F & D uses 2 veal tenderloins)

½ cup unsalted butter, melted & cooled
¼ cup brandy
1 tbsp fresh thyme leaves, finely chopped

¼ cup steak spice
1 tbsp smoked paprika
2 tbsp olive oil

Brandy Butter Sauce:
1 tbsp butter
1 cup shallots, thinly sliced (about 6 small ones)
4 cloves garlic, minced
2 tbsp brandy diluted with
2 tbsp water
6 tbsp cold unsalted butter, cubed
Salt and black pepper to taste

Directions:
1. In a small bowl whisk together the melted butter, brandy & thyme.

2. Pat tenderloin dry with paper towels. Fill an injector with the butter mixture. Stab and inject the tenderloin in multiple places. Cover in plastic wrap and refrigerate for 2 hours.

3. In a small bowl, combine the steak spice and smoked paprika. Remove tenderloin from the fridge, rub with olive oil and massage with spice mixture. Set aside for 30 minutes – 1 hour to come to room temperature.

4. Preheat the grill to high and sear tenderloin about 1 ½ minutes per side. Reduce heat to medium high (450°F/230°C) and grill 4-6 minutes per side for medium rare. (An instant read thermometer should register 145°F/63°C)

5. Remove from the grill and place on a cutting board, cover with foil for 5-10 minutes. This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

6. Remove the foil and slice into 1” medallions and serve with brandy butter sauce.

FOR THE BRANDY SAUCE: (while the tenderloin is grilling)
1. Place a medium saucepan over medium heat (stovetop or BBQ side burner). Heat 1 tbsp butter until foaming. Add the shallots and garlic and cook for 5-7 minutes, until very soft and fragrant.

2. Remove from the heat and stir in the diluted brandy. Whisk in the cold butter 1 cube at a time until fully incorporated. If the mixture becomes too cool to melt the butter, place back on the burner briefly while whisking constantly to ensure sauce does not split. Season with salt & pepper to taste and keep warm over very gentle heat until ready to serve.

The Best Garlicky Rice Ever

From Every Kitchen Tells Its Stories

Don’t be scared off by the amount of garlic. This is the sweetest, buttery-est rice you will ever try

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 30 minutes
Serves 6-8

Ingredients:
4 tbsp butter
8 cloves garlic, minced - This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (½ cup)
2 cups plain white raw rice, preferably Italian, well rinsed & drained
4 cups chicken stock

Directions
1. In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2. Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion mixture it will become bitter.

3. Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4. Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5. Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.

It’s perfect for BBQ suppers and cold winter nights. I love it with grilled steaks and chicken. And I love it even more with slow cooked roasts.

Simple Swiss Chard & Mushroom Stir fry

Peeking out at the top of the photo - great as a side dish with this Garlic Rice and Grilled Butterflied Lamb with Anchovies, Rosemary & Garlic or tossed with pasta or rice as a main.

Printable Recipe

Prep time: 15 minutes
Cooking time: 10 minutes

Serves: 2

Ingredients:
1 bunch Swiss Chard
1 onion, diced
2 cups mushrooms, sliced (I used cremini and shitake, but use whatever you prefer… or have on hand)
2 large cloves garlic, minced
1-2 tbsp extra virgin olive oil
2 tbsp ketjap manis (Korean ketchup) or use soy sauce & some grated ginger

Directions:
1. Prepare the Swiss chard: cut off the stalks and separate from the leaves. Coarsely chop the stalks and leaves separately.

2. Heat the oil in a large skillet over medium high heat. Sauté the onions, mushrooms and Swiss chard stalks until the onions are translucent, mushrooms start to golden and stalks are tender (about 5 minutes) and then add the Swiss chard leaves & garlic over medium heat until the leaves are wilted (2-3 minutes). Add the ketjap manis and toss well. If the vegetables are dry, add a touch of water.

Great as a side with grilled meat like the Butterflied Lamb with Anchovies, Rosemary & Garlic and my Best Garlicky Rice Ever. Or tossed with your favorite noodle as a vegetarian main.

Grilled Butterflied Lamb with Garlic, Anchovies & Rosemary

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 15 minutes
Marinate: at least 2 hours on the counter or overnight in the fridge
Grill time: 20 minutes for medium rare

Serves 4

Ingredients:

1 boneless leg of lamb (3lb/1.5kg), butterflied so that there is an even thickness across

Marinade/Rub:
2 -3 huge cloves garlic, thinly sliced
2 tbsp fresh rosemary, chopped
4-5 anchovy fillets, roughly chopped
2 tbsp olive oil
1 tsp grated lemon zest
Salt & freshly ground black pepper
Bagna Caude Vinaigrette: (also awesome on chunky salads & pasta)
1/3 cup extra virgin olive oil
1 tbsp garlic, finely chopped
2 tbsp anchovy fillets, chopped
¼ cup lemon juice
1 tsp grated lemon zest
½ cup fresh mint leaves, chopped

Directions:
1. Pulse all the marinade/rub ingredients in a mini food processor or chopper.

2. Cut slits in the fat of the lamb with a sharp knife and stuff with half of the rub. Turn the lamb over and make a few pockets. Stuff with the rest of the rub. Rub both sides of the lamb, place in a large zip lock bag or covered on a large plate and allow to marinate.

3. Allow the lamb to come to room temperature before grilling - about one hour.

4. Preheat the grill to high and cook for 3 minutes per side to sear the lamb.

5. If you have a grill with two heat controls, turn one off (or move charcoal to one side) and place the lamb, fat side up away from the heat. If, like me, there is only one control (I have a wonderful Weber Q) lower the temperature to medium, cover and cook for about 15 -20 minutes or so, longer if you like it well done. Turn the lamb every 5 minutes to keep it from charring. The internal temperature for medium rare is 145°F/63°C, or you can cut into it and check the amount of “pinkness” you like. It should be rarer than you like to eat it as it will be “resting” for a while and so continue to cook a bit.

6. Remove from the grill and place on a cutting board, cover with foil for 15 minutes. This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

7. Discard the foil, and slice the lamb across the grain.

8. While the meat is resting (or marinating), whip up the vinaigrette in a little bowl or mini food processor if you like your dressing creamy. If you don’t have a blender or chopper, mince the garlic & finely chop the mint and anchovies before whisking the vinaigrette in a bowl.

Serving options:
I loved it with my Best Garlicky Rice Ever and a stir fry of Swiss Chard & Mushrooms.
Just served with a simple salad
Leftovers: amazing pocket sandwiches with a thin brushing of the vinaigrette

Bagna Caude is wonderful tossed with pasta – hot or cold! And makes a fantastic salad dressing for chunky vegetables and romaine hearts. It’s packs quite the punch so I wouldn’t use it for delicate spring greens.

Pesto Calabrese

Very rich flavour
Adapted from Saveur Magazine

Printable Recipe

Prep time: 20 minutes
Cooking time: 30 minutes
Makes 1 cup

Ingredients:
1 small eggplant, peeled and cut into 1/2″ cubes
2 tsp. kosher salt, plus more to taste
¼ cup olive oil
1 red bell pepper, stemmed, seeded, and minced
½ small yellow onion, minced
2 plum tomatoes, cored and minced
1 large clove garlic, minced
¼ tsp red chile pepper flakes
½ cup ricotta cheese
1/3 cup packed basil
Freshly ground black pepper, to taste

Directions:
1. Place eggplant in a colander and toss with 2 tsp. salt; let sit for 20 minutes. Drain eggplant and dry on paper towels; set aside.

2. Heat oil in a 10″ skillet over medium-high heat; add pepper and onion, and cook, stirring often, until soft and lightly caramelized, about 10 minutes. Add eggplant, and cook, stirring occasionally, until soft, about 8-10 minutes. Add tomatoes & garlic, and cook, stirring, until soft, about 5 minutes. Transfer to a food processor and add ricotta and basil; puree until smooth. Season with salt and pepper.

Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.

Garlicky BBQ Sauce with Bourbon & Pear Chutney

Adapted from Allrecipes.com

Printable Recipe

Prep time: 5 minutes
Makes 2 cups

Ingredients:
1 tsp dry mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp apple cider vinegar
½ cup steak sauce
3 tbsp bourbon
2 large cloves garlic, crushed
2 tsp ground black pepper
4 tbsp pear chutney (or plum sauce)
4 oz/113g honey
3 tbsp molasses
1 tsp Sambal Oelek

Put everything a bowl and whisk until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Great on chicken, ribs and a “ketchup” for steaks.

Allrecipes.com had this idea for ribs

Ingredients:
3 lbs/1.3kg pork baby back ribs
½ tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1 tbsp salt
1 ½ tsp ground black pepper

Directions:
1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.

2. Remove from heat and either let stand until ready to barbecue or roast at 425°F/220°C cook immediately.

3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.

4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp, basting frequently. Serve with remaining sauce.

Pesto di Prezzemolo

My new favorite pesto that packs quite a punch.
Adapted from Saveur Magazine

Printable Recipe

Prep time: 5 minutes
Makes 1 cup

Ingredients:
½ cup extra virgin olive oil
½ cup Italian/flat leaf parsley, packed
1/3 cup capers, drained
1 tbsp oregano leaves
1 tbsp white wine vinegar
½ tsp crushed red chile pepper flakes
4 anchovy fillets in oil, drained
2 large cloves garlic
Salt & pepper to taste

Process everything together in a food processor until smooth. Taste for seasoning.

Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.

Spicy Garlic Shrimps

From Seafood

Printable Recipe

Prep time: 10 minutes

Cooking time: 10 minutes

Serves 4

Ingredients:
4 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced or finely chopped
1 tsp red chili pepper flakes
1 tbsp dry sherry
1 lb/450 g uncooked, peeled , deveined jumbo shrimp (but really any size will do - the bigger they are the longer they need to cook- even giant ones will only take a few minutes per side)

Directions:
1. Use a large non-stick skillet set over medium heat, add the oil and once it gets hot add the garlic and chili pepper flakes and gently sauté until fragrant (1-2 minutes). Don’t let the garlic burn. It will just taste bitter.

2. Add the sherry and shrimp and raise the heat to medium high. Sauté until the shrimps turn pink around the outside but still translucent on the inside (2-5 minutes depending on the size of the shrimps).

Lots of serving options….

• Part of a tapas menu – Great for a hot summer evening with Sangria or an icy cold beer
• Tossed with a simple salad (think Nicoise but substitute shrimp for tuna) and serve with crusty bread
• Toss with pasta
• Great over sauteed greens
• Make as the focal point of a brunch frittata