Desserts, Fruit, Potatoes, Salads, Vegetarian main dishes

Sour Cream and Chive Potato Cakes with Spinach, Chickpea, Lemon and Feta Salad and Strawberry Mascarpone Tart

We recently took advantage of a (rare) sunny Sunday to check out the Howth farmers’ market, timing it so that we’d be able to buy some snacks there to have as lunch. Matt passed up the meat and salad sandwiches at Paddy Jack’s and even some whole roast hog on a spit and opted instead for a simple potato cake, which gave me the idea to make them at home. Served with a salad, a glass of white wine and my all-time favorite summertime dessert, this strawberry mascarpone tart, this makes a wonderful light summer supper.

Sour Cream and Chive Potato Cakes
adapted from www.greatfood.ie

Makes 8 small cakes or 4 large ones

Add 1/4 cup (2 oz) of finely diced smoked salmon to the potato mixture to make Smoked Salmon Potato Cakes (or you could use any cooked fish). Some fresh chopped parsley or dill substituted for or added to the chives would also be good.

2 lb (900 g) potatoes, peeled and cut into quarters
2 tablespoons green onions, finely chopped
1/2 cup (120 ml) sour cream
1 teaspoon mustard
2 tablespoons fresh chopped chives
salt and freshly ground black pepper
2 tablespoons (25 g) butter, melted (if you can, skim off the solids so the butter doesn’t burn)
olive oil

Boil the potatoes until they are fork tender; this will take 5 to 10 minutes, depending on the size. You need to keep checking so they don’t collapse. Drain and mash well, or blend with a stand mixer (not a food processor).

Add the green onions, sour cream, mustard and herbs and season to taste. Leave the mixture to cool, then shape into round cakes about 2 to 3 inches wide (or use a tian ring) and dust with a little flour (optional). Rest on a baking tray in the fridge to firm up for 30 minutes.

Heat the butter and olive oil in a non-stick frying pan and fry until the cakes are heated through and golden on each side. You can also bake these in the oven on a baking tray at 350°F (175°C) until golden. Serve with a dollop of sour cream and a sprinkle of chives on top of each cake.

***

Spinach, Chickpea, Lemon and Feta Salad
adapted from Fresh from the Sea by Clodagh McKenna

Serves 2

bunch of fresh baby spinach leaves, washed
1 cup (100 g) cooked chickpeas
handful of hazelnuts, chopped
1/2 cup (80 g) feta cheese (or soft goat’s cheese)
2 tablespoons freshly squeezed lemon juice
1/4 cup (60 ml) extra virgin olive oil
sea salt and freshly ground black pepper

Put the spinach, chickpeas and hazelnuts in a bowl. Crumble the feta cheese over the salad.

Whisk the lemon juice and olive oil together to combine (or shake in a screw-top jar) and season with sea salt and freshly ground black pepper. Drizzle the dressing over the salad and lightly toss to coat evenly.

***

Strawberry Mascarpone Tart
adapted from Avoca Café Cookbook 2

For this recipe you will need a loose-bottomed tart tin (preferably rectangular, like in the photo) or springform pan. The jam glaze is a nice touch, but feel free to leave it out. A handful of blueberries or raspberries scattered amongst the strawberries is fantastic.

for the crust:
about 2 cups (250 g) finely crumbled plain digestive biscuits or graham crackers (or whizzed in a food processor)
6 tablespoons (90 g) unsalted butter, melted
pinch of salt

for the filling:
10 oz (280 g) mascarpone cheese
1/8 cup (25 g) sugar
5 fl oz (150 ml) cream
1/2 vanilla pod, scraped
zest of 1/2 orange or 1 lemon
1/3 cup (100 g) strawberry jam
1 tablespoon water or orange liqueur, such as Cointreau or Grand Marnier
1 lb (450 g) fresh strawberries, hulled

Preheat the oven to 350°F (175°C).

To make the crust, stir together the digestive or graham cracker crumbs, melted butter and salt in a bowl, then press onto the bottom of the tart tin or springform pan. Bake the crust for 7 minutes, then cool in the pan on a rack.

For the filling, combine the mascarpone, sugar, cream, vanilla seeds and orange zest. Whisk with a hand-held or stand mixer until it holds its shape – the consistency should be similar to lightly whipped cream. In a saucepan, heat the jam with the water or liqueur.

Spread the mascarpone filling in the cooled base. Arrange the strawberries in a decorative ‘this only took me minutes to do’ kind of way. With a pastry brush, glaze the strawberries with the jam mixture.

Asian food, Beef, Cakes, Salads

Sliced Steak with Hot and Sour Sauce, Jasmine Rice, Cucumber Salad, and Oatmeal Cake

My husband was kind enough to plan and prepare dinner last night. We wanted a dish that would enhance our beef from local Sulzer Farm without covering up its taste. I supplied dessert, a simple yet satisfying oatmeal cake with broiled coconut topping taken from the amusing The Flavor of Wisconsin cookbook I have been perusing lately. The cookbook is filled with 19th- and 20th-century recipes from Wisconsin home cooks. The cake is quick to make and keeps moist covered at room temperature for several days.

Sliced Steak with Hot and Sour Sauce
adapted from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes

Serves 3

2 tablespoons fish sauce
4 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon roasted chili powder
3–4 shallots, finely sliced
1/3 cup (1 oz) chopped cilantro
12 oz (340 g) porterhouse or other steak
red or green leaf lettuce leaves, to serve

Mix the fish sauce, lime juice, sugar and chili powder in a bowl. Add the shallots and cilantro.

Grill the steak until medium or medium rare. Using a sharp knife, slice the cooked beef crossways into strips.

To serve, line a plate with lettuce leaves and top with the steak, then spoon the chilli mixture over the steak to taste. Jasmine rice is a delicious complement to the meat, though white rice could be used if jasmine rice isn’t available.

***

Cucumber Salad

Serves 3

1/4 cup (60 ml) rice wine vinegar
2 tablespoons white vinegar
1 teaspoon sherry vinegar
1/4 cup (1/2 oz) chopped cilantro
1 teaspoon kosher salt
1 tablespoon sugar
1 jalapeno (or other chil), thinly sliced or minced
1–2 shallots, thinly sliced
1 cucumber, sliced into thin half-moons

In a mason jar or other quart-size container, mix together the vinegars, cilantro, salt, sugar, jalapeno and shallots. Add the cucumber and enough water to cover the cucumbers (about 1/2 cup/120 ml). Stir. Cover and chill.

***

Oatmeal Cake
adapted from The Flavor of Wisconsin by Harva Hachten and Terese Allen

1 1/2 cups (360 ml) boiling water
1 cup quick-cooking oats
1/2 cup (110 g) butter
1 cup (200 g) packed brown sugar
3/4 cup (170 g) sugar
2 eggs
1 1/2 cups (170 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

for the topping:
1/4 cup (50 g) packed brown sugar
1/2 cup (120 ml) half and half
1 cup flaked coconut
3 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped roasted pecans

Preheat the oven to 350°F (180°C). Grease and flour a 9 x 13-inch pan.

In a small bowl, pour boiling water over the oats. Mix well and set aside to cool.

Cream together the butter and sugars, then beat in the eggs. Stir in the cooled oatmeal. In a separate bowl, sift together the flour, baking soda, cinnamon and salt, then stir in slowly to the oatmeal mixture. Pour into the prepared pan and bake for 30 to 35 minutes. Cool and frost with the topping.

To make the topping, combine the sugar and half and half and bring just to the boil, stirring constantly. Remove from the heat and stir in the remaining ingredients. Spread onto the cooled cake, then place under the broiler until browned.

Cakes, Pasta and noodles, Poultry, Salads

Chicken Mozzarella Sandwich with Orzo Salad with Feta, Olives and Peppers and Black Bottom Cupcakes

My friend Alex hosted this month’s book club and amazed us with a delicious yet light sandwich and salad meal. I contributed black bottom cupcakes to the event. As with all Alpineberry recipes that I have tried, the cupcakes turned out great. I will never spend $2.99 on another Simma’s black bottom cupcake again!

Chicken Mozzarella Sandwich
adapted from Cooking Light

Serves 4

1/4 cup (about 2 oz) sun-dried tomato pesto or basil pesto
2 tablespoons fat-free mayonnaise
1 lb skinless, boneless chicken breasts
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 x 8 oz loaf ciabatta – round is most fun!
12 large basil leaves
3/4 cup (3 oz) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced

Combine the pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle the chicken with salt and pepper. Heat the oil in a large nonstick skillet over a medium-high heat. Add the chicken and cook for 3 minutes on each side or until done. Remove the chicken to a cutting board and cool slightly. Cut the chicken lengthwise into thin slices.

Preheat the broiler. Cut the ciabatta in half horizontally. Place the bread, cut sides up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove the bread from the pan. Spread the pesto mixture evenly over the cut sides of bread and arrange the chicken slices evenly over the bottom half. Top the chicken evenly with basil leaves and sprinkle the cheese over top. Place the bottom half on a baking sheet and broil for 2 minutes or until the cheese melts. Arrange the bell pepper and tomato over the cheese and cover with the top half of bread. Cut into 8 equal pieces.

***

Orzo Salad with Feta, Olives and Bell Peppers
from Bon Appétit, October 1997

This can be prepared 6 hours ahead. Cover and refrigerate.

12 oz orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled feta cheese
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
salt and freshly ground black pepper
3 tablespoons pine nuts, toasted

Cook the orzo in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl and toss with 2 tablespoons olive oil. Add the crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.

Combine the lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in the remaining 1/2 cup olive oil. Season the dressing to taste with salt and pepper. The sauce is very strong to the taste but is light when added to the orzo.

Add the dressing to the orzo mixture and toss to blend. Season to taste with salt and pepper. Garnish salad with the toasted pine nuts and serve.

***

black bottom cupcakes

Black Bottom Cupcakes
from Alpineberry

Makes 15 cupcakes

for the cream cheese filling:
1 x 8 oz (225 g) package cream cheese, softened
1 egg
1/3 cup (75 g) granulated sugar
1/8 teaspoon salt
1 cup (160 g) miniature semisweet chocolate chips

for the cupcake batter:
1 1/2 cups (170 g) all-purpose flour
1 cup (225 g) granulated sugar
1/4 cup (30 g) unsweetened natural cocoa powder (don’t use Dutch-processed cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored oil (canola, grapeseed, etc.)
1 tablespoon white or apple cider vinegar
1 teaspoon vanilla extract

Preheat the oven to 350°F (180°C). Butter 15 wells of a standard muffin pan or line the wells with paper liners.

To make the cream cheese filling, in a bowl, mix together the cream cheese, egg, sugar, and salt. Stir in the chocolate chips. Set aside the filling while you make your cupcake batter.

To make the cupcake batter, sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. In another bowl, mix together the water, oil, vinegar and vanilla. Add the wet to the dry ingredients and mix until just combined and the batter is smooth. Be careful not the overmix.

Divide the cupcake batter evenly among the wells of your muffin pan. (I would suggest that each well be no more than half full with cupcake batter. If you still have some cupcake batter left, then line and fill more wells of your muffin pan.) Spoon a few tablespoons of the cream cheese filling into the center of each cupcake, dividing the filling evenly. Your wells might be almost full but that’s just fine.

Bake for about 20 to 25 minutes or until the cupcakes feel springy when gently pressed. Cool in the pan for 5 minutes, then gently remove the cupcakes from the pan and allow to cool on a wire rack.

Potatoes, Salads, Seafood

Honey Mustard Salmon with Roasted Asparagus and Creamy Lemon and Herb Potato Salad

Honey Mustard Salmon

Serves 3 to 4

3 tablespoons soy sauce or tamari
2 tablespoons honey
juice of 1/2 lemon
1 teaspoon Dijon mustard
1 lb (450 g) wild salmon fillet
lemon wedges, to serve

Preheat the oven to 425°F (220°C).

In a baking or roasting pan, whisk together the soy sauce or tamari, honey, lemon juice, and mustard. Marinate the salmon in the mixture, skin side up, for 15 to 30 minutes. Drain off the marinade, turn the salmon skin side down in the pan, and roast for 15 minutes or until desired doneness. Serve with lemon wedges.

***

Salmon, potato salad, asparagus

Roasted Asparagus

Serves 2

1 bunch asparagus spears
good-quality olive oil
salt and freshly ground black pepper

Preheat the oven to 425°F (220°C).

Snap the tough ends off the asparagus spears. Lay the spears in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 5 to 10 minutes, until tender, depending on size of spear.

***

Creamy Lemon and Herb Potato Salad 

Serves 6

Instead of potatoes, try using cooked, shredded chicken to make a tasty summertime chicken salad.

2 lb (900 g) new potatoes
zest and juice of 1 large lemon (about 3 tablespoons lemon juice)
1/2 cup (150 ml) mayonnaise or crème fraîche
4 scallions, thinly sliced
2 celery stalks, diced
a handful of fresh parsley, chopped
a handful of fresh basil, chopped
2 tablespoons chopped fresh dill
salt and freshly ground black pepper

Bring the potatoes to boil in a large pot of water. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 to 15 minutes (check after 10 minutes – you don’t want them to be too soft, as they need to hold their shape in the salad). Drain well and allow to cool slightly.

Cut the potatoes into halves or quarters, depending on how big they are (you want them to be in bite-sized pieces) and put into a large bowl. Whisk the lemon zest and juice with the mayonnaise or crème fraîche. Pour over the potatoes and toss well to coat. Add all the remaining ingredients and gently toss together. Season to taste with salt and pepper.

Asian food, Cakes, Pasta and noodles, Salads, Seafood

Vietnamese Fish and Noodles with Asian Slaw and Lemon Yogurt Cake

Finding new ways to use unusual varieties and quantities of produce is one of the best parts of our weekly Community Supported Agriculture (CSA) subscription. This week’s challenge: multiple bulbs of kohlrabi and a grocery bag full of fresh dill. The resulting Asian-inspired menu was both tasty and economical.

Vietnamese Fish and Noodles
adapted from Rare Earth Farm, July 2009 newsletter

1/2 lb (225 g) thin noodles
2 tablespoons Nuoc Mam (fish sauce)
1/2 teaspoon turmeric
2 teaspoons ground ginger
2 teaspoons powdered garlic
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 lb (450 g) fish fillet, cut into medium pieces
1 cup chopped green onions
1 cup chopped dill
1/2 cup chopped basil
4 tablespoons roasted peanuts, chopped

Cook noodles according to the packet directions, then divide into four serving bowls and set aside.

In a bowl, combine the Nuoc Mam, turmeric, ginger, garlic, pepper and 1 tablespoon of the oil. Add the fish and stir until all the pieces are coated. Place in the refrigerator and allow to marinate for 30 minutes.

Heat the remaining oil in a wok or heavy frying pan until it begins to smoke, then stir-fry the fish for 2 minutes. Remove from the heat, then stir in the onions and half of the dill.

Top the noodles in each bowl with the fish. Cover with the remaining dill and basil, then sprinkle with peanuts. Serve with additional Nuoc Cham sauce and serve immediately.

Fresh Dill

***

Asian Coleslaw
adapted from Richard Palm, Pastry Chef at the American Club

2 kohlrabi, peeled and shredded
2 carrots, peeled and shredded
3 red radishes, cut into small julienne
1 tablespoon honey
2 tablespoons rice wine vinegar
1/4 teaspoon sea salt
3 tablespoons olive oil
2 tablespoons roasted sesame oil
1/4 teaspoon chili paste
1 tablespoon minced cilantro

Mix the kohlrabi, carrots and radishes together in a medium-sized bowl and set aside. Whisk the honey, vinegar and sea salt together. Add the oils, cilantro and chili paste and mix well. Pour the vinaigrette over the vegetables and either chill or serve right away.

***

Lemon Yogurt Cake
adapted from Barefoot Contessa at Home by Ina Garten

Makes 1 loaf

For a real treat, top this no-fail cake from Ina Garten with fresh blueberries.

1 1/2 cups (200 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (200 ml) plain whole-milk yogurt
1 1/3 cups (300 g) sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup (80 ml) freshly squeezed lemon juice

for the glaze:
1 cup (100 g) confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.25 x 2.5‑inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup (200 g) of the sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup (80 ml) lemon juice and remaining 1/3 cup (100 g) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes, then turn out of the tin and carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake once it has completely cooled.

Grains and pulses, Poultry

Grilled Chicken with Chili, Lemon and Mint with Buttered Couscous with Cilantro and Raisins

Grilled Chicken with Chili, Lemon and Mint
adapted from Real Food by Nigel Slater

Serves 4

4 chicken breasts
1 medium chili, deseeded and chopped
2 cloves garlic, chopped
a handful of mint leaves
4 tablespoons olive oil
juice of 1 large or 2 small lemons
lemon wedges, to serve

Cut the chicken into thick strips roughly the size of a finger and put them in a casserole dish.

Whiz the chili, garlic, most of the mint, olive oil and most of the lemon juice in a blender or food processor till you have a thick green slush. Pour it over the chicken and toss gently. Set aside for at least half an hour (or overnight) for the chicken to take up some of the flavors of the marinade.

Heat a ridged grill pan and lightly oil it. When it’s hot, add the strips of chicken, and any marinade clinging to them, and fry for 3 to 4 minutes on each side, till they are golden brown in patches, firm to the touch and sticky. Watch that the chili doesn’t burn; if it shows any sign of singing, then turn down the heat. Season with a little salt and the remaining lemon juice and mint. Serve on top of the couscous and with lemon wedges to squeeze over.

***

Buttered Couscous with Cilantro and Raisins 

7 oz (200 g) couscous
knob of butter
1 cup (240 ml) hot chicken stock or just-boiled water
2 tablespoons chopped fresh cilantro
a handful of raisins

Pour the couscous into a bowl, add in the knob of butter and pour over the stock or water. Cover and leave for 15 minutes. Fluff up with a fork and add the chopped cilantro and raisins, mixing well.

Potatoes, Seafood

Crème Fraîche-Roasted Salmon with Lemon Roast Potatoes and Steamed Green Beans and Mangetout

Crème Fraîche-Roasted Salmon
from Bon Appétit, June 2009

Serves 4 to 6

2 lb (900 g) center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
salt and freshly ground black pepper
1/4 cup (60 ml) crème fraîche

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil.

Place the salmon, skin side down, on the baking sheet and sprinkle with salt and pepper. Spread the crème fraîche over the salmon.

Roast the salmon until it’s opaque in the center, about 12 to 14 minutes. To test for doneness, cut a small slit in the thickest part of fillet; all but the center of the fillet should be opaque (the salmon will continue to cook after the fillet is removed from the oven).

Using a spatula, transfer to a platter and serve.

***

Lemon Roast Potatoes
from Rachel’s Favourite Food by Rachel Allen

Serves 4 to 6

6 large potatoes, peeled, or approx. 24 new potatoes, unpeeled
olive oil
salt and freshly ground black pepper
2 lemons

Preheat the oven to 425°F (220°C).

Set a pot of water to boil. If using large potatoes, chop them into 3/4- to 1‑inch cubes. If using new potatoes, just cut them in half, or for very small ones, leave whole.

Pour a generous slug of olive oil — enough to coat all the potatoes, plus a little extra — into the baking dish/roasting tray you’ll be using, and put this in the oven to warm up the oil. This is an essential step – the hot oil sears the outside of the potato, which makes them crispy on the outside, but fluffy on the inside. Don’t skip it!

When the water is boiling, parboil the potatoes for 5 minutes, then drain. Remove the baking dish with the now-hot oil from the oven and tip the potatoes into it, stirring them to coat them all over in the oil. Sprinkle over some salt and pepper.

Slice the lemons quite thickly, then cut those slices into 1/2- to 3/4‑inch chunks. Put them into the baking dish with the potatoes and, using your hands, slightly squeeze the lemon with the potatoes to release a bit of the juice. Leave them in the dish to cook along with the potatoes.

Bake for 20 minutes and serve. You can eat the lemon bits if you like, but they’ve also now given the potatoes a fresh citrus flavour.

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