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More Savory, Less Sweet

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Calling all lovebirds…a special meal for Valentine’s Day

02/04/2017 by Laura Leave a Comment

I previously mentioned we are trying to create a little excitement at dinner time this year.  One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page!  I have to say, this “experiment” is working out very well!  While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes.  I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try.  I have provided you links to the books and the specific recipes.  The photos are from the dishes I prepared for Dave and I.  I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting,  is absolutely delicious.  It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce.  I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market.  I made only 2 changes to the recipe.  I used two 9″ layer pans, rather than 3 8″ layer pans.  I also frosted the entire cake, sides and top.  It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz.  His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants.  The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla.  It makes a wonderful first course, or a light meal.  It  gave me the chance to use my mandolin!  It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses.  But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later  for the rest of the meal!

The main course is also from Flavorwalla!  This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops.  It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath.  It all works!  It’s an amazingly flavorful dish.  Here is the link for Cider-Glazed  Seared Scallops with Cauliflower Puree.  I especially love the addition of cumin, ginger and shallot to the cauliflower puree.  It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you.  All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by.  I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

  

 

Filed Under: Appetizers, Baking, Dessert, Fish and Seafood, Holiday, Memorable Events, Salads Tagged With: beets, cauliflowers, chocolate, cider, cream cheese, fennel, orange, pureed, scallops, shrimp

Summer Harvest: Peach and Roasted Beet Salad, Garden Bruschetta and Half Sour Pickles

08/10/2013 by Laura Leave a Comment

This week, I tried to keep pace with everything the garden was throwing at us!  There were pickles to be made, raspberries to be preserved, green beans, beets, peaches that had to be eaten.  What can I say, it’s a tough job and somebody’s got to do it!

First up is a wonderful, refreshing Peach and Roasted Beet Salad.  Yup – you read that right!

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The recipe is inspired by one I found on our local co-ops website, PCC Natural Markets.

Ingredients

  • 10 to 12 small beets: red, yellow and Chiogga
  • 3 green onions, sliced in 1/4′ slices on the diagonal
  • 2 yellow peaches or nectarines, peeled, seeded, grilled, cooled and sliced into chunks
  • 5 ounces baby arugula
  • 2 ounces crumbled goat cheese

For the Dressing

  • 1/2 cup fresh orange juice
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon unrefined sea salt
  • Fresh ground black pepper
  • 2 teaspoons fresh thyme
  • 1/2 cup olive oil

Scrub the beets.  Place in a roasting pan, toss them in a generous dash of olive oil.  Roast them at 350′ for about 35 minutes or until you can easily insert a knife tip into the largest one.  Put the beets in a zip lock bag and place them in the refrigerator.  Once cool, the skins will slide right off.

I grilled the peaches for a few minutes to intensify the flavor.  I chilled them before assembling the salad.

Combine the dressing ingredients in a jar.  Shake well, and refrigerate.

To plate the salad:  Arrange the arugula, beets, peaches on a serving plate.  Add the diced onions.  Garnish with the crumbled goat cheese  a sprig of rosemary.  Drizzle with the dressing.

Sautéed Green Beans, Laura’s Way!

Green beans have been a part of summer my entire life.  My grandpa grew them, my mom grew them and I continue to grow them today.  I remember one summer driving with my mom, cross country for one of their West Coast to East Coast moves.   Every dinner, for two weeks, was served with green beans!  I’ll never forget the look on the server’s face at the restaurant in Springfield, MO, when I let out a big “OH NO” after asking her what the vegetable of the day was!   We explained our situation, and we all had a good laugh!

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Sauté a diced, sweet onion in a good amount of olive oil in a large sauté pan, that has a lid.  Add a desired amount of diced bacon (or not) and cook most of the way done.  Add the beans.  I had a combination of wax beans and Royal Burgundy purple beans (they turn green when they cook).  Saute about 5 minutes.  Add about 3/4 cup of DRY VERMOUTH.  Yup – an old restaurant trick. Bring to a slow simmer, cover, and steam about 20 minutes.  Season with salt and pepper and fresh dill.

Garden Fresh Bruschetta

One of our favorite summertime treats is straight from the garden bruschetta. Diced tomatoes, finely chopped garlic and fresh sliced basil, all tossed with the best olive oil and placed on a toasted slice of baguette!  YUMM!  We had some fresh mozzarella on hand, so I added a pinch to each, glorious serving.

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Half Sour Pickles

I absolutely LOVE the fresh, bright green pickles that are served “all you can eat” style at any good deli!  I had no idea how simple they were to make!  Thanks to a very productive pickling cucumber plant, I now have my own  jar of half sours, bubbling away in my refrigerator.  I found the recipe in The Victory Garden cookbook.

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Ingredients

12 pickling cucumbers, about 3-4″

4-5 cloves of garlic (original recipe calls for 1)

6-8 sprigs fresh dill

1/2 teaspoon dill seeds

1 tablespoon pickling spices

1/4 cup kosher salt

1/4 cup white vinegar

2 1/2 quarts of water

Thoroughly clean the cucumbers.  Halve or quarter them.  Wash the dill.  Peel and flatten the garlic.  Pack the cucumbers, dill, garlic, dill seed and pickling spice in a large glass jar, a pickle crock or a big glass bowl.  You will want to make sure the pickles will be covered with at least two inches of the water.

Bring the salt and the water to a boil.  Boil a full two minutes.  Pour the brine over the cukes.  Cover the jar with cheesecloth and secure it with a rubber band.  Let the pickles sit on your counter for 2-3 days.  The brine will get cloudy as fermentation occurs.  Once fermented to your taste, add the 1/4 of vinegar, cover and refrigerate.  They will keep forever under refrigeration, but believe me, they won’t last that long!

Raspberry Jam

I am not quite sure what motivated me to purchase a flat of raspberries at the farmers market, with everything else going on!  I do have raspberries in the garden, but only enough to add to my morning yogurt or smoothy each day.  You can see, they were hard to resist.  I love using raspberry jam in my thumbprint cookies at Christmas.  This year, they will be extra special 100% home made!

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Raspberry Jam*

I used 6 pints of fresh raspberries, about 4 cups of sugar, and the juice of one lemon.  I mashed the berries a bit with a potato masher.  I cooked the berries, sugar and lemon juice to a temperature of 220′, per my candy thermometer.  I processed the jam in 12 1/2 pint jars, for about 20 minutes.  It is absolutely delicious!

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*Note – there are 100’s of fabulous step by step instructions on the internet, for canning jams.  I was in a hurry and did not shoot the entire process, just the final product.  It is fun and easy and I encourage you to give it a try with your favorite fruit or berry!

Filed Under: Gardening, Salads, Vegetables, Vegetarian Tagged With: basil, beets, bruschetta, garlic, green beans, peaches, pickles

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