Archive | spring RSS feed for this section

Rad

30 May

Oh Radish, why so angry? Why are you making your face so red by screaming at the top of your lungs? You’re so spicy for a spring veg. You just got here.
These little guys lend their peppery bite to yogurt for souvlaki or tandoori skewers.

RADISH SAUCE

1/2 cup (125 ml) yogurt
1/3 cup (75 ml) mayonnaise
1/4 cup (50 ml) shredded or chopped radishes
1 tbsp (15 ml) chopped fresh cilantro or dill
garlic
1/4 tsp (1 ml) freshly ground pepper
1/4 tsp (1 ml) salt

Combine all ingredients. Cover and refrigerate up to 1 hour. Yield: 1 cup (250 ml).
______________________
Tandoori Chicken With Radish Sauce Bamboo Skewers

1/2 cup (125 ml) yogurt
1/4 cup (50 ml) fresh lemon juice
1 tsp (5 ml) paprika
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ginger
1/2 tsp (2 ml) coriander
1/2 tsp (2 ml) cumin
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) salt
2 cloves garlic, crushed
4 boneless skinless chicken breasts, cut into 1 in. (2.5 cm) pieces

Soak bamboo skewers in hot water for 30 minutes. To prepare marinade, combine next 10 ingredients (yogurt through garlic) in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand 30 minutes. Remove chicken from marinade and thread onto soaked skewers; discard marinade. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally, for 8 to 10 minutes or until chicken is cooked through. Serve with radish sauce. Serves 4 to 6.
________________________________
MINTY RADISH TZATZIKI SAUCE

3/4 cup (175 mL) plain yogurt
1/4 cup (50 mL) sour cream
1-2 garlic cloves, finely chopped
2 tbsp (25 mL) chopped fresh mint
1 tbsp (15 mL) lemon juice
1 cup (250 mL) coarsely grated red radish (about 5-6 medium radishes), squeezed of excess moisture
Salt and white pepper to taste

Place the first 5 ingredients in a bowl and whisk to combine. Mix in the radish, salt and pepper. Cover and store in the fridge until needed. Can be readied several hours in advance.

Makes 2 cups.

May Two-Four

24 May

Oh Canada. How badly you behave on Victoria Day. The frigid overnight camping(!), the four-wheeling, the mud-bogging, the hooligan bon fires — it boggles our wee WASPy sensibilities.

Make no mistake, we love the May Two-Four* — and our Canadian ale — but our favourite celebration includes being lakeside in Windermere, B.C. with croquet, cocktails, and courtesy (not in that order).

Although the spring holiday weather is almost always chilly in these parts, the long weekend wouldn’t be complete without this optimistic heritage cocktail.

*Two-Four is Canada-speak for a flat (24 cans) of beer.

SKIP AND GO NAKED
1 can frozen pink lemonade
1 can-ful of water
1 can-ful of gin
4 ice cubes
1 bottle beer, cold

Place lemonade, water, gin and ice cubes in blender. Blend until ice is crushed. Pour into four medium glasses and top with beer.
_______________________________
The desired go-with for Skip and Go Naked. These babies make perfect broiled toast points.

CHEDDAR BEER SPREAD
Recipe: Bonnie Stern
Bonnie says this spread can be used for an appetizer or a filling for cold or grilled sandwiches.
1 lb (500 g) old Cheddar (or a mixture of cheese), grated
4 oz (125 g) cream cheese
1 tbsp (15 mL) grainy mustard or Dijon
1 clove garlic, minced, optional
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) Tabasco or favourite hot sauce (or to taste)
¾ cup (175mL) favourite beer
pinch smoked paprika

Combine cheese, cream cheese, mustard, garlic, Worcestershire and Tabasco in a food processor until smooth.
Add beer until spread is the consistency you like. Season to taste with salt and pepper only if necessary. Dust with smoked paprika. Makes about 2 cups.

Pucker up

10 Apr

joelens.blogspot.com

A study of pasta and lemon:

We’ve been whipping up lemony orzo since teenhood. Citrusy chicken broth emboldened with black pepper and parmesan is spring in a bowl. It screams for something green: grassy parsley, sweet peas, steamed broccoli, tender asparagus.

Turkey cutlets with lemon thyme cream sauce even made an appearance on the pages of our beloved 1980s-era Seventeen magazine.

Meyer lemons are finally available in our vincinity, though they are a luxury.
We begin with the best of the web, courtesy joelens.blogspot.com:

ITALIAN CHICKEN WITH LEMON THYME CREAM SAUCE
4 (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning

Pre-heat oven to 350ºF.

Mix dry ingredients in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Bake for 10-15 minutes or until internal temperature reaches 165°F.

LEMON THYME CREAM SAUCE
recipe adapted from Food Network
1 tablespoon unsalted butter
1/2 medium red onion, finely chopped
1/2 white wine
3/4 cup whipping cream
2 teaspoons fresh thyme leaves
1 tablespoon fresh lemon juice
Salt and Pepper to taste
1/2 lb cooked angel hair pasta
fresh parsley, chopped for garnish
2 ounces Parmesan cheese to garnish

In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook, stirring often until the shallot is translucent. About 1-2 minutes.

Add the wine to the sautéed shallot pot. Cook over high heat until the wine is reduced by half, about 2 minutes. Add the cream and the thyme and turn down the heat to a simmer. Cook until it reduces by half. Add the lemon juice and salt and pepper to taste.

Add the hot pasta to the sauce and toss to coat. Plate the pasta and top with chicken. Garnish with Parmesan and parsley.

LEMONY PASTA WITH ASPARAGUS
FOOD52
Sea salt
1 pound asparagus
3 tablespoons olive oil
1 garlic clove, peeled and smashed
Grated zest of 1 lemon (Meyer, if possible)

1/2 pound spaghetti
2 tablespoons unsalted butter
Juice of 1 lemon (Meyer, if possible)

Freshly ground black pepper
Freshly grated parmesan cheese, for serving
4 tablespoons fresh ricotta

Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.
Warm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.
When the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.
Divide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.


LEMON SPAGHETTI
1/2 pound spaghetti or angel hair or other
1/3 cup olive oil
1/3 cup grated Parmesan
1/4 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1/2 tablespoon lemon zest
1 tablespoon cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.