Mediterranean Orzo Salad

Mediterranean Orzo Salad

 

Salad Ingredients

4 cups chicken broth

1 ½ cups orzo pasta

1 ½ cups cherry tomatoes, quartered (or Roma tomatoes, chopped)

¾ cup red onion, thinly sliced (approx. 1 ½ inch in length)

½ cup basil leaves, chiffonade

¾ cup English cucumber, small to medium dice

¾ cup Kalamata olives, halved

2 Tablespoons capers, roughly chopped (optional)

1 cup feta cheese, crumbled

¾ to 1 cup Red Wine Vinaigrette (recipe follows)

Red Wine Vinaigrette

½ cup red wine vinegar

¼ cup fresh lemon juice

2 teaspoons honey

3 cloves of garlic

1 ½ teaspoons salt, Kosher

¾ teaspoon fresh ground black pepper

1 cup extra-virgin olive oil

Preparation

Bring the chicken broth to a boil in a medium saucepot over high heat, covered. Stir in the orzo pasta. Cover slightly, and cook the orzo over high heat for approximately 7 minutes, until tender, stirring occasionally. Strain the orzo and transfer to a large sheet tray to cool slightly; carefully tossing with a fork to prevent it from sticking together. Set aside to reach room temperature, approximately 15-20 minutes.

While the orzo cools, prepare the Red Wine Vinaigrette: In a food processor blend the red wine vinegar, lemon juice, honey, garlic cloves, salt and pepper. With the machine running, gradually stream in the extra-virgin olive oil, until incorporated. Set aside.

In a large bowl thoroughly combine the cooked orzo with the remaining ingredients, less the Red Wine Vinaigrette. When ingredients are evenly distributed, incorporate the dressing. Season to taste, if necessary.

Refrigerate 1 hour prior to serving.

Yields: 6 servings

Thai Prawn Summer Rolls with Spicy Peanut Sauce

 

Prawn Summer Rolls are definitely one of my favorite appetizers to order at any Thai restaurant, at any time of the year. The ingredients are so light and fresh, that it's the perfect alternative to a salad, but so much more convenient and fun to eat. Separately wrapped in parchment or Saran, as so the rolls do not stick to oneanother, these are absolutely perfect for a quick lunch "on the go" or at work. When I am enjoying these at home or serving guests, I generally serve the Spicy Peanut Sauce on the side, but if I plan to eat on the run, I toss a generous amount of sauce with the rice noodles, and incorporate it into the roll, so there is no need for "dipping". Once made, these rolls may be kept in the fridge for up to two days, but if serving to family or guests I make them no more than two hours before serving. If being stored in the fridge before guests arrive, make sure that there is space between the rolls; as the rice wrapper sets it becomes slightly tacky, and so if the rolls are touching they will stick together and tear. 

I absolutely love a little bit of heat in my dipping sauces, especially ones made with peanut butter, as it cuts a bit of sweetness, but if a more milder version is preferred, simply negate or reduce the addition of Sriracha, to taste. Dissimilar to the Prawn Summer Rolls, the Spicy Peanut Sauce can be made days ahead and kept sealed in the refrigerator, perfectly served with chicken kabobs as a take on a satay sauce, or sauteed with meat and vegetables for a delicious peanut stir fry.
I have listed my personal favorite ingredients for Thai Prawn Summer Rolls, but tune them to the fresh fruits, vegetables and proteins on hand or preferred. Vegetarians, opt for grilled tofu, or no protein at all and extra vegetables; if bay shrimp, fresh mango, bell pepper, bean sprouts, scallions, Bibb lettuce and fresh basil is available, that would be a fantastic combination of flavors.
The options are endless to imagination.

"เพลิดเพลิน!"

"Enjoy!" 

 

Summer Roll Ingredients
 

48 (approximately 2 pounds) medium shrimp, peeled, deveined, poached and halved, lengthwise
(I've found the 2lb. bag in the frozen section at Costco to be the best deal, and the shrimp are the perfect size for this application and already cleaned; they simply need to be quickly poached for approximately 2-3 minutes, in batches, and then immediately transferred to a ice water bath to stop the cooking)
6 ounces dried rice noodles, cooked according to instructions, drained
24 (8 1/2") round rice paper wrappers
5 ounces mung beans sprouts
1 large bunch cilantro, leaves removes, stems discarded
2-3 large carrots, peeled and julienned into »2 1/2" long matchsticks
1 large English cucumber, seeds removed and julienned into »2 1/2" long matchsticks
8 large green head lettuce leaves, torn in thirds (or opt for iceberg or Bibb lettuce, if preferred)

Summer Roll Preparation
Arrange all the ingredients for the Thai Prawn Summer Rolls in bowls or containers around a large cutting board or work surface in order of application: prawns, lettuce, rice noodles, bean sprouts, carrots, cucumber and cilantro. This is where the "recipe" becomes a "production line". To the side of your work space set a large flat bowl or frying pan, wide enough to soak the rice wrappers in and hold enough hot water. Fill a kettle or pitcher with very hot tap water on hand to constantly replace the soaking water, ensuring that the wrappers come out soft and pliable.

1. Fill the flat bowl or frying pan with the hot water.
2. Working quickly, submerge a rice wrapper into the hot water for an 8-10 second count. Remove, and lay flat on your cutting board or work surface. Lay down 4 slices of prawns, color side out, about 5/6 the way down the wrapper. Top with pieces of lettuce, a small portion of rice noodles, 5-6 bean sprouts, 5-6 carrots, 4 peices cucumber and cilantro.
3. Treating it like a "burrito", wrap the Thai Prawn Summer Roll from the bottom once, fold in both sides, assuring all ingredients are contained, and then roll all the way to the top.
4. Set each completed roll aside, seam face down, making sure that they do not touch as the wrappers set; the wrappers will remain tacky until they cool and the moisture has evaporated.
5. If not serving immediately, generously spread out the rolls on a parchment lined baking sheet, top with another piece of parchment paper and plastic wrap, and store in the refrigerator.
6. Serve with Spicy Peanut Sauce for dipping.

Spicy Peanut Sauce
1 cup natural-style creamy or crunchy peanut butter (preference)
1/2 cup light coconut milk
Juice of 2 medium limes
3 Tablespoons hoisin sauce
5 teaspoons reduced-sodium tamari (or soy sauce)
1 Tablespoon honey (or agave nectar)
2 teaspoons chili-garlic paste (or to taste)
2 cloves garlic, mashed into a paste or finely grated on a Mircoplane
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1-2 Tablespoons Sriracha (or to taste)

Whisk all the ingredients together and set aside or refrigerate for up to two weeks.

Yields: Approximately 24 Rolls

 

Chili-Lime Chicken with Peach-Strawberry Salsa

With temperatures in Portland, Oregon surpassing eighty degrees several days this past week, I felt it necessary to delve into my repertoire of fantastic light and flavorful summer recipes from the crypts of my bookshelves and store the hearty ones for the season. Chicken is absolutely my go-to protein, but with a little bit of added punch from the spice of the chili powder and tang from the fresh lime, these barbequed chicken breasts are all but ordinary. Paired with my Peach-Strawberry Salsa, a fruit take on a traditional pico de gallo, it adds a hit of sweet to mild the slight bite of the chicken,

and takes advantage of the fruits of the season.

To really keep this dish light, I love to grill the chicken ahead of time, let it cool, slice it on a bias, and then serve it over a romaine salad tossed with my Orange Mustard Vinaigrette (recipe follows), topped with the Peach-Strawberry Salsa and sliced avocado. Garnish with chopped cilantro and a slice of lime to finish off the dish. For a more complete plating, serve the chicken and salsa over a bed of Coconut Cilantro Rice (recipe follows) and steamed broccoli.

I recommend marinating the chicken at least four hours ahead, and the salsa at least the morning of, allowing all the flavors to meld and the marinade to truly permeate the meat, creating the most tender product. This recipe is so easy for a middle of the week meal for family, but is sophisticated enough to serve to friends at any dinner party this summer.
If the weather turns and barbequing is not an option, simply bake the chicken in a 350 degree oven for approximately 18 minutes, or until the internal temperature reaches 165 degrees. Bon Appetit!

 

Peach-Strawberry Salsa Ingredients

6 strawberries, finely chopped

2 large peaches, finely chopped

1/4 red onion, finely chopped

2 cloves garlic, grated

1/2 teaspoon chili powder, or to taste

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

5-6 slices jarred, mild jalapeno peppers, finely chopped (optional)

 

Combine all of the salsa ingredients together in a small bowl and chill for 6-8 hours prior to serving.

 

Chicken Marinade Ingredients

3/4 cup EVOO

3 Tablespoons red wine vinegar

3 garlic cloves, grated or finely minced

1 teaspoon onion powder (or 1 Tablespoon grated red onion)

Zest of 1 large lime

Juice of 3 limes

Salt and pepper to taste

1 Tablespoon Dijon mustard

4 large chicken breasts, pounded to desired thickness, approximately 1/2"

 

In a bowl whisk all of the ingredients through the Dijon mustard. Place the chicken breasts in a shallow dish, poking each with a fork several times on each side, creating pores for the marinade to permeate the meat. Pour the marinade over the chicken, cover the dish with plastic wrap, and chill in the refrigerator for approximately 4-6 hours prior to grilling.

 

Chicken Preparation

Preheat barbeque to medium to medium-high heat (approximately 375-400 degrees). Remove the chicken breasts from the marinade and place on the center of the heat for approximately 6 minutes. Turn the chicken breasts over and grill for additional 4 minutes, or until the internal temperature reads 165 degrees and the breasts are cooked through. Remove the chicken from the heat and let stand for approximately 5 minutes before slicing, as to retain as much moisture as possible. Top with the Peach-Strawberry Salsa, chopped cilantro and sliced avocado and plate as desired.

 

Orange Mustard Vinaigrette Ingredients

6 Tablespoons honey

6 Tablespoons Champagne vinegar

4 teaspoons orange zest

4 Tablespoons fresh-squeezed orange juice

4 1/2 teaspoons Dijon mustard

3 teaspoons finely minced garlic

1 small shallot, finely minced

 

1 1/2 cup EVOO

Sea salt and pepper to taste

 

Combine all the ingredients through the shallot in a small bowl and whisk together. Continue whisking while slowly drizzling in the EVOO until combined. Add salt and pepper to taste and additional vinegar and mustard to preference. This recipe makes a generous portion; refrigerate any excess for up to two weeks, covered, for other applications.

 

Cilantro Coconut Rice Ingredients

2 cups basmati rice, rinsed

2 1/2 cups chicken broth

1 cup light coconut milk

Salt and pepper to taste

Zest of 1 lime

Juice of 1 lime

3/4 cup fresh cilantro, chopped

 

Cilantro Coconut Rice Preparation

In a medium saucepan bring the basmati rice and the chicken broth to a boil, uncovered, over

medium-high heat. Stir the rice, reduce the heat to medium low and cover, allowing the rice to cook for an additional 20 minutes. Check on the rice somewhat frequently assuring it is steaming properly, but do not stir. When the rice is tender, add in the coconut milk and stir over medium heat for approximately 5 minutes, until the liquid is absorbed. Remove from heat. Add in the zest and juice of one lime and salt and pepper to taste. Gently incorporate the chopped cilantro just prior to serving as not to compromise its freshness and color.

 

 

1 large avocado, sliced, to garnish

Chopped cilantro to garnish

1 large lime, quartered, to garnish
 

Serves: 4

Gluten-Free French Onion and Mushroom Soup

 

French Onion Soup is a wonderful way to start out an evening meal, but served in a smaller portion alongside a light mixed green salad can make for a fantastic lunch. I have enjoyed this soup from a variety of locations, but consistently find that it tends to be too salty and too rich for my palette, and generally, by the time the bowl is empty I have become somewhat bored with the texture and ingredients; there is just not enough depth of flavor.

My Gluten-Free French Onion and Mushroom Soup takes this classic up another notch. Mushrooms are essentially a flavored sponge. When cooked they release so much flavored moisture, while simultaneously absorbing the flavors of the liquid they are cooked in. With the addition of mushrooms to this recipe, it adds not only another element of taste, but adds that missing texture, absent from the usual, that keeps one coming back for another spoonful to the very end. I also lighten up this dish by using a slice of a gluten-free crosinti, in lieu of French bread, and a blend of parmesan and gruyere cheeses. Although one can always use a traditional crostini, the gluten-free alternative makes the soup much less dense, and the blend of cheeses really cuts the overwhelming richness, while, when browned, still maintains the cheese crust topping that all enjoy.
Top with a fresh sprig of parsley or chopped chives and this makes for a easy soup
anytime of the day, for family or guests alike.

Bon Appetit!

 

Ingredients

2 Tablespoons EVOO

1 stick (8 Tablespoons) unsalted butter

6 large sweet onions, thinly julienned

8-10 garlic cloves, finely minced (or grate using a Microplane)

Salt and pepper to taste

64 ounces low-sodium chicken broth

64 ounces beef broth

2 beef bouillon cubes

3 Tablespoons Worchestershire Sauce

3 Tablespoons Balsamic Vinegar

1 1/2 Tablespoon dried thyme

16 ounces crimini or button mushrooms (or any of preference), thinly sliced

2 bay leaves

 

12 slices gluten-free, lightly toasted, baguette

(choose a baguette with the circumfrence that matches that of the bowls selected to bake the soup in)

1 to 1 1/2 lb. shredded parmesan-gruyere blend (1 to 1 ratio of cheeses)

 

Parsley sprigs or chopped chives to garnish

 

Preparation

In a large stock pot saute the onions in the EVOO and butter over medium heat for 20 minutes, stirring often, until the onions start to become limp. Add the minced garlic, salt and pepper to taste, and continue cooking for another 15-20 minutes until the onions become caramelized.

Add in the remaining ingredients through the bay leaves. Continue to simmer over medium heat for 45 minutes, stirring occasionally.

 

Turn on the oven to broil. Arrange a rack on the top level of the oven.

Arrange 12 oven-safe bowls or large ramekins on two rimmed baking sheets. Fill each bowl 3/4 full with soup. Top the soup with a gluten-free crostini and a generous portion of the parmesan-gruyere blend. Broil for approximately 5 minutes on the top rack, or until the cheese is golden and bubbly.

 

Garnish with a fresh parsley sprig or chopped chive for presentation.

 

Serves: 12*

 

*This recipe makes quite a few servings. Do not hesitate to cut the ingredients by portion, or simply freeze any excess for a quick go-to.

Apple and Blackberry Oatmeal Crumble

I begin Le Cordon Bleu school in Portland, Oregon next week. I am so excited to get started, and was telling one of my friends about the program, and she asked me if I was going for the degree in Culinary Arts or in Baking & Pastry Arts. I think that I may have given her the nastiest look ever, and barked back "Culinary Arts, of course!". To me, baking and making pastry goes in the same category as vacuuming and trying to fold a fitted sheet. I hate it, and it's just not going to happen. It's as simple as that. I can throw down a savory quiche crust, if need be, but that's where I draw the line. However, when entertaining, having a nice dessert recipe in my pocket as an easy "go to" is essential. That is why I love this recipe so much. It is so simple, yet so flavorful, and the ingredients

are always available.

 

My recipe calls for fresh blackberries. Often they are extremely expensive or not in season. This is where the opportunities for versatility in this recipe come in. My Mom makes amazing blackberry jam and has it in the freezer year-round. I often substitute that for the blackberries, making sure to slightly reduce the amount of sugar in the recipe, to taste, to account for the sugar in the jam. Using store-bought jam is always an alternative; opt for an organic, unsweetened, seeded jam that provides the flavor of the berry without a lot of added sugar. Also, one can always use frozen blackberries; simply defrost and drain the berries before adding them to the recipe.

 

Serve with a scoop of vanilla bean ice cream or fresh whipped cream doused with a little bit of lemon juice, sugar and vanilla extract, and this dessert will impress guests throughout the year. I make my crumble in individual ramekins, so each guest has their own portion, but it is just as easily baked and served from a traditional pie dish.

 

Ingredients

6 large apples, cored, peeled and thinly sliced
Juice of 1 lemon (Zest the lemon first, as you will need the zest later on in the recipe.)
2 Tablespoons butter
6 Tablespoons sugar, divided
1 pint (2 cups) fresh blackberries, roughly chopped (or 6 Tablespoons blackberry jam)
Zest of 1 lemon
2/3 cup all-purpose flour
3/4 cup oats
1 teaspoon ground cinnamon (or Pumpkin Pie Spice, if preferred)
8 Tablespoons cold butter, cut into pieces
1/3 cup brown sugar

Vanilla bean ice cream or whipped cream for serving, if desired.

 

Preparation
Pregeat oven to 375 degrees.

Toss the apples with 3 Tablespoons of sugar and the juice of one lemon, and saute in 2 Tablespoons of butter over medium heat in a large sauepan for approximately 10-12 minutes until the apples are softened. Drain any excess liquid. Gently combine the sauteed apples with the chopped blackberries (or blackberry jam) and lemon zest and set aside.

In a large bowl, combine the remaining 3 Tablespoons sugar, flour, oats, cinnamon and cold butter. Using your hands, combine the ingredients together, making sure to break up and integrate the butter very well, until the mixture resembles coarse crumbs. Add in the brown sugar to combine.

Lightly grease individual ramekins or a deep pie dish with butter or non-stick spray. Spoon the apples into the bottom of each ramekin to desired amount, or into the bottom of the entire pie dish. Top with the oatmeal crumble mixture. Place the ramekins or pie dish on a large baking sheet to catch any drippings, as the fruit tends to bubble over. Bake for approximately 45 minutes, or until the crumble topping is golden brown.

Serve with vanilla ice cream or whipped cream, if desired.

Yields: approximately 6 servings


Roasted Tomato and Basil Soup

At this time of year, when the weather is cold and damp outside, there is nothing better than a hot flavorful soup to warm you from the inside. This Roasted Tomato and Basil Soup absolutely hits the spot. It is not as hearty as a stew, so it is perfect served with a salad or sandwich for lunch or a starter to any dinner, but encompasses so much depth of flavor, that it definitely could never be compared with a tomato soup from memory. I use chicken broth in my recipe, but to keep it truly vegetarian, opt for vegetable broth instead. Furthermore, if you would like to garnish your bowl with a little dollop of sour cream and some fresh basil just before serving, that is a fabulous addition. There is only one "rule" that I highly encourage one to follow when making this recipe; use the best organic tomatoes that can be found. I have made this soup using fantastic organic heirloom tomatoes and I have recreated the recipe with regular tomatoes, simply because I had them on hand. The volume of flavor was night and day, or should I say "lack of flavor" when I didn't use the highest quality of fresh ingredients. Skimp on the quality of the canned tomatoes if need be, and let the freshness and flavor of the roasted tomatoes take over.

 

My recipe calls for a hand immersion blender to bring all the ingredients together; if you do not have one, using a food processor, blending in batches, will work just as well. Also, I call to use a food mill to catch any extra seeds. If one is not on hand, simply pour the soup through a fine wire strainer and use the back of a spoon to mash all the ingredients through, discarding the remaining seeds and skin.

 


Ingredients
3 pounds organic tomatoes, quartered
1/2 cup EVOO
Salt & pepper to taste

2 1/2 cups medium chopped sweet white onion (approximately 3, medium)
2 Tablespoons EVOO
4 Tablespoons unsalted butter
Salt & pepper
10 cloves garlic, minced finely
1/2 teaspoon red pepper flakes
2 (28 ounce) cans unsalted whole tomatoes, with juices (Trader Joe's has a wonderful product)
4-5 cups fresh basil, chopped
4-5 Tablespoons balsamic vinegar
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried thyme
1 quart chicken broth (Have more on hand for desired consistency, as the soup reduces on the stove.)

Sour cream and fresh basil for garnish, if desired.

Preparation
Preheat the oven to 375 degrees.
Toss the quartered tomatoes with the EVOO, salt and pepper. Roast for approximately 45 minutes.

In a large stockpot saute the onion with the 2 Tablespoons EVOO and the butter for approximately 8-10 minutes, or until they become translucent. The butter gives the onions flavor, while the EVOO prevents them from sticking to the bottom of the stockpot. Sprinkle in salt and pepper to taste. Add in the remaining ingredients along with the roasted tomatoes from the oven. Bring to a boil, and then simmer, uncovered, for approximately 2 hours, stirring occasionally. Add in additional chicken stock to maintain desired consistency as the soup reduces on the stove.

Remove the pot from the stove, and when it cools slightly, use a hand immersion blender to blend and combine all the ingredients to a desired consistency. Then put the soup through a food mill to remove all the tomato seeds and skin.

Garnish with sour cream and fresh chopped basil if desired.

Yields: 8-10 servings





Bacon, Spinach and Mushroom Quiche

One might think of a quiche as an elegant and more refined alternative to that of an egg scramble. It is. However, if it is not as easy, it is more so. The best thing about a quiche is that it is perfect for breakfast, lunch and dinner, may be served solely or accompianed by a green or fruit salad to complete a main course and can include any ingredients in your fridge or that you can think up. If you are taking a vegetarian route a Greek quiche with feta cheese, kalamata olives, tomatoes, onions and peppers is fabulous. Or a fresh seafood quiche with scallops, prawns and crab meat and sauteed leeks is my favorite. This Bacon, Spinach and Mushroom Quiche tends to be the one that I make most often, as the ingredients are popular to most, and I generally have them all on hand. This is a great way to push your imagination and an easy way to use up ingredients you have in the refrigerator while creating a dish that will impress your family and friends. Served warm or room temperature, this is a perfect option for a weekend brunch or as an appetizer at a dinner party. I make one once a week and keep it in the fridge for a delicious and quick breakfast each morning. Bon Appetit!

Quiche Ingredients
2 Tablespoons extra-virgin olive oil
1/2 sweet white onion, diced
4 cloves of garlic, minced
8 ounces of mushrooms, sliced
2 Tablespoons butter
8 slices of slightly undercooked bacon, roughly chopped (To cook the bacon place on a cooling rack on top of a sheet pan, and bake in the oven at 350 degrees for approximately 10 minutes, or until the bacon is almost done. It will fully cook within the quiche.)
2 sprigs finely minced fresh rosemary (approximately 1 teaspoon dried)
1/2 teaspoon dried thyme
1/2 teaspoon coriander
Salt and pepper to taste
8 ounces baby spinach leaves, washed, drained and patted dry

4 eggs plus 2 egg yolks
2 1/2 cups half & half
Several dashes Tabasco sauce (optional)

4 ounces diced brie cheese
2 ounces shredded parmesano-reggiano

1 pie crust (Recipe below, but go right ahead and purchase a pie crust if you so prefer)

Quiche Preparation
In a large pan over medium heat saute the onion in the olive oil for approximately 5 minutes, or until onions are completely translucent. Add in the garlic, careful that it does not burn, and saute for additional 2 minutes. Add in the mushrooms and the butter and saute, stirring often, approximtely 7-8 minutes, or until the mushrooms are completely tender. Add in the chopped bacon, herbs, salt and pepper to taste, and incorporate all the ingredients. In gradual handfuls add in the spinach leaves, and saute until the leaves have all gone limp and the volume decreased by half in the cooking process. Remove from heat. Pour the mixture into the empty pie crust.

In a seperate bowl, throroughly whisk together the eggs, half & half and Tabasco sauce. Pour into the crust over the spinach/bacon/mushroom mixture, carefully combining all ingredients. Stir in the brie and parmesano-reggiano cheeses.

Crust Ingredients
1 stick chilled butter, diced
1 cup flour
Pinch of salt

2-4 Tablespoons of ice cold water

Flour for rolling
Butter for the quiche dish

Crust Preparation
In a large bowl combine the flour, butter and salt and mix by hand, crumbling the butter into the flour until the texture likens that of corn meal. Add in 2 Tablespoons of the cold water and mix until the dough begins to lump together and form a ball. Add more water in stages if the dough appears too dry. On a large floured surface roll out the dough until it is large enough to generously fold into a traditional quiche dish. Butter the quiche dish and gently place the rolled crust into the form, trimming any excess on the edges.

Bake the quiche at 375 degrees for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Rest for approximately 15 minutes before slicing. May be served warm or at room temperature.

Serves: 8