Roasted Red Pepper Hummus in Cucumber Cups

These little cucumber cups stuffed with roasted red pepper hummus are the perfect little red and green appetizers for Christmas.  Not only are these little bites festive, but they're so healthy you don't have to feel guilty about popping them in your mouth.  At all!  They're also incredibly tasty.  The cucumber cups are crunchy and fresh and the hummus is creamy and smooth with hints of garlic and red pepper.  This would be a great addition to any holiday table! 

Roasted Red Pepper Hummus in Cucumber Cups 

Recipe by Giada De Laurentiis

found online here    

Makes 4-6 servings

1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained

½ cup diced, jarred roasted red bell peppers

1 tablespoon tahini (sesame seed paste)

1 large garlic clove, peeled

2 teaspoons fresh lemon juice (from ½ small lemon)

1/2 teaspoon ground cumin

½ teaspoon kosher salt, plus extra, to taste

Pinch cayenne pepper (optional)

2 hot house cucumbers, ends trimmed

Fresh parsley, cilantro or mint leaves

In a food processor, combine the beans, peppers, tahini, garlic, lemon juice, cumin, salt and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt, to taste. Transfer the hummus to a small bowl. Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish. Arrange the cups on a platter and serve.  MERRY CHRISTMAS AND HAPPY NEW YEAR!

Donna Hay's Seared Salmon on Coconut Spinach

My friends and I are really into Jazzercise right now.  We've been going six days a week since September and we have an absolute blast each and every time.  At the beginning of November the owner announced a contest.  It was a simple contest.  Attend 20 classes and receive a free bag.  My friend and I became obsessed with being the first to win the bag and the secret plotting began.

We were bound and determined to win this contest.  We did the math and figured out that we would have to do ten classes in one week in order to win.  Now Jazzercise is lots of fun, but it certainly isn't a walk in the park.  It's a physically demanding, high impact, total body workout with lots of jumping.  So, comitting to ten classes in one week is a little crazy for two girls pushing their forties.  Of course we knew this, but it still didn't stop us.

We started on Monday morning and took a morning class.  Then we had to go back Monday night for a second class.  We were full of vigor and we giggled like crazy.  Tuesday and Wednesday we took it easy and took only one class per day.  We were feisty and full of energy and ready to win. Then Thursday came around and it was time to get serious.  We took three classes on Thursday and by the end of the third class we were almost drunk on adrenaline. Friday morning we were back at it bright and early and laughing like crazy.  Just a couple of crazy stay at home moms with nothing better to do than win a Jazzercise contest. Then we came back for a second class Friday night. By this time we were really sore, but we were so far into our goal we knew we couldn't give up.  We leaned on each other and somehow or another we made it through a Saturday and Sunday class.  Before you knew it we were just one short class away from our goal and better yet, we were actually going to win!  Monday morning I woke up for our tenth and final class and both of my knees and ankles were on fire.  Not wanting to give up I went ahead and went to class and it took everything I had to make it through that hour. 

I don't think I'll ever forget how good it felt to win that contest with my friend that morning!  I think we both rediscovered our inner strength that week.  We also discovered our limitations.  The next morning I woke up to two swollen and bruised ankles and two swollen and sore knees.  To say I overdid it is an understatement, but I have no regrets.  It was a fantastic week!

I had to nurse my legs for about two weeks.  During this time I had two goals.  The first goal was to stay off my feet as much as possible so I could recuperate and get back to class.  The second goal was to eat a very healthy diet so I wouldn't gain any weight.  I set my sights on quick and healthy dishes like this Seared Salmon on Coconut Spinach.  It's very healthy and very quick (you don't have to be on your feet too long) and it's also very delicious.  This was an extremely satisfying meal and one that I would make again.  We really enjoyed the flavors.

It's been two weeks and I think I'm finally ready to go back to Jazzercise tomorrow morning.  I'll have to take it easy on my knees and ankles for awhile, but it will feel so good to move around again and laugh with the girls.

Seared Salmon on Coconut Spinach

Recipe by Donna Hay 

found online at Sidewalk Shoes

Serves 4

For the Salmon

4 (6oz) salmon fillets

2 teaspoons grated ginger

1 tablespoon sesame oil

2 tablespoons soy sauce

1 large garlic clove, sliced

For the Coconut Spinach

2 cloves garlic, minced

2 small red chillies, seeded and chopped
2 tablespoons Asian chilli paste (Sriracha)

About 3/4ths can coconut milk

The juice of one lemon
2 bunches spinach, stems removed

Optional: Additional Sriracha for drizzling over salmon before serving

Place the salmon in a shallow dish with the ginger, sesame oil, garlic, and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high heat and sear the salmon for 3-4 minutes on each side (cooking times may differ depending on how thick your salmon is and how well done you prefer it to be).

To make the coconut spinach:  Place the garlic, chillies, and chilli paste in a saucepan over medium heat and cook for 2 minutes. Add the coconut cream (or milk) and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.

To serve, place some spinach on each plate and top with a piece of salmon.  This dish is also great served with rice.

Theme: Fast & Fabulous!

Baked Chicken, Lemon, and Pea Risotto

There is something about making risotto that is so satisfying.  Standing over the stove toasting the rice, adding the broth little by little, and then stirring the rice until you achieve the desired consistency.  I love when I get to this point because the sky is the limit as far as adding ingredients.  Sometimes I'll stir in leftover bits of cheese, veggies and/or meat and seafood just to clean out the fridge. Other times I have a game plan and will plan out all my add-in's. 

From time to time I've seen recipes for baked risotto and I've always been curious so I decided to give it a try.  I wondered about the texture of the rice. Will it be creamy if there is no stirring involved? I wondered about convenience? Will it be easier to bake risotto?  I wondered if it would be as satisfying. Would I miss stirring the risotto? 

My curiosity got the best of me so I gave it a try.  I must say the baked risotto was definitely good, but nowhere as good as making risotto the traditional way.  We all loved the flavors in this dish but would have preferred the traditional method much more. The baked risotto was definitely missing that wonderful creamy texture that you get from all the stirring.  Additionally the rice was a little firmer, definitely al dente, if you will.  Baking the risotto was also less convenient.  Traditional risotto uses one pan.  Baking the risotto requires dirtying up two pans and a baking dish.  Not to mention, you have to heat up your stovetop and your oven. Baking the risotto also takes much longer.  In fact, it nearly doubles the cooking time. Finally and most importantly, I really did miss stirring the risotto. 

Final verdict: I'm glad I tried the baked risotto, but I see no reason at all to ever do it again.  From now on I will continue to make my risotto the traditional way and will happily stand by the stove and stir, and stir, and stir.

Baked Chicken, Lemon, & Pea Risotto

Adapted from Simple Essentials Chicken

by Donna Hay

Serves 4-6

2 tablespoons olive oil

7 ounces chicken breast, cubed

2 shallots, diced

2 cloves garlic, minced

1 tablespoon lemon zest

2 cups arborio or carnaroli rice

5 cups chicken stock

1-1/2 cups fresh or frozen peas

2 tablespoons lemon juice

1/2 cup finely grated Parmesan cheese

salt and pepper, to taste

Preheat the oven to 400F.  Heat a nonstick frying pan over high heat.  Add the oil and chicken and cook for 3 minutes on each side or until well browned.  Set aside.  Add the shallots, lemon zest, and garlic to the pan and cook for 5 minutes or until the shallots are softened.  Place the shallot mixture, rice, and stock in a baking dish.  Cover tightly with a lid or foil and bake for 20 minutes.  Add the chicken and peas to the risotto, cover tightly and bake for a further 20 minutes.  The risotto will still be quite liquid.  Stir the lemon juice, parmesan, and salt and pepper through the risotto.  Stir for 2 minutes to thicken the risotto and serve immediately.  Note: I added a little more parmesan cheese on top and baked the risotto for another 4-5 minutes to reduce the liquid a little more.  Then I broiled the risotto for about 2-3 minutes for a golden brown crust.

Theme: Easy Entertaining!

Pinto Bean Breakfast Patty Melts {The New Southwest #Cookbook Spotlight}

I am a big fan of bean burgers.  I've made chickpea burgers, black bean burgers, fava bean burgers, and now pinto bean burgers and I've loved them all. The good news is that everyone else in my house loves bean burgers almost as much as me so it's a total win-win situation.  

As soon as I spotted this recipe for Pinto Bean Breakfast Patty Melts in The New Southwest Cookbook I knew it would be my choice for Week Two Blogger's Choice.  These pinto bean burgers are seasoned with a heavy dose of cumin, black pepper, coriander, and garlic so they are mighty flavorful.  Crunchy on the exterior and creamy on the inside this is one powerhouse of a breakfast that will keep you full way into the afternoon. They were a big hit at my house!

Check back on Monday, October 28th for a cookbook review and a chance to win your very own copy of The New Southwest. You don't want to miss it!

Pinto Bean Breakfast Patty Melts

Adapted from The New Southwest by

Meagan Micozzi of Scarletta Bakes

Serves 7

2 tablespoons extra virgin olive oil, divided, plus more for frying

3/4 cup diced yellow onion

1 cup grated zucchini 

2 jalapenos, stemmed and minced

2 tablespoons minced fresh garlic

3-1/2 cups cooked pinto beans

(about 2-1/2 cans if using canned)

3/4 cup plain dry breadcrumbs*

2 large eggs, beaten

2 tablespoons ground cumin

2 tablespoons black pepper

1 teaspoon ground coriander

1 teaspoon salt

7 slices Monterey Jack cheese

7 English muffins, sliced, toasted

Note: I had to use a little over a cup of breadcrumbs to get the mixture to come together.  Also, I think the 2 tablespoons of black pepper in the recipe might be a typo.  We love black pepper but I only used 1 tablespoon just in case.

Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat.  Add the onion and saute until golden, translucent, and fragrant, approximately 5 minutes.  Add the zucchini, jalapenos, and garlic and saute for just 2 more minutes.  Remove pan from heat.

Meanwhile, place the beans in a large bowl and mash with a fork or potato masher.  (Use a fork for chunky, uneven consistency.)  Stir in the breadcrumbs, eggs, cumin, black pepper, coriander, and salt.  Fold in the cooked onion mixture.  Using a half cup measure, portion off and form seven patties.  Freeze them on a wax paper lined cookie sheet to firm them up.  They can be kept frozen at this point and you can cook them as needed or you can store them in the refrigerator if not using right away.

Once ready to cook and assemble your melts, heat 1 tablespoon of oil in a large heavy-bottomed lidded skillet over medium heat (I prefer cast iron). Add the patties and cook for 3 to 4 minute on each side, applying pressure to the top of the patties to flatten once you have a cooked side facing up.  Note that you may need to work in batches so as not to overcrowd your pan, so you may need to refresh your oil between batches and wipe the pan clean.

Once patties are crisp on the outside and cooked through, top each with a slice of cheese, replace the lid on the pan and steam just 30 to 60 seconds to melt the cheese.  Remove each patty melt to a toasted English muffin bun and serve immediately.

Every Sunday @ Kahakai Kitchen

 

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

If you'd like to keep tabs on who's making what from the The New Southwest, then head on over to The New Southwest event page over at girlichef.

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
- See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

Raspberry Breakfast Parfaits

Weekday mornings are crazy and hectic, aren't they?  I spend about two hours getting the kids ready for school and dropping them off.  No matter how hard I try there is always some sort of crisis like last minute permission slips that need signed, money that is due (does anyone actually carry cash anymore ???), and my personal favorite...Surprise, I forgot today was picture day!  Either way, it never seems to run smooth when you have kiddos and I've learned there is really nothing you can do to brace yourself for it.  You just have to go with it, one step at a time.  

Once my kiddos head out the door I'm in a mad dash to get myself ready so I can make it to the gym for class at nine o'clock.  I usually end up grabbing a banana or some kind of granola bar because they are easy, but they're also kinda boring.  Other times I'll make a batch of hard boiled eggs on the weekend so I can enjoy a hard boiled egg with a piece of toast.  Lately I've been into yogurt parfaits because they feel like a decadent breakfast treat and goodness knows they are definitely more colorful and pretty than a monochromatic piece of toast.      

There are a million different variations on yogurt and/or breakfast parfaits.  Use what you like. I like this breakfast parfait because it blends the fruit into the yogurt which means I don't have to mix the fruit into the yogurt when I eat it.  I also like this recipe because it relies on a bag of frozen fruit, which is nice if your favorite fruit isn't in season.  Raspberries are at the top of my list, but you could literally go with anything here. There are also a lot of different muesli mixes and granola mixes out there.  I like the combination of raspberry with a little bit of chocolate so I went with a granola mix made from oats and bits of dark chocolate. These parfaits are definitely going to get my morning off to a great start!

Raspberry Breakfast Parfaits

Adapted from Donna Hay website

Serves 4

One bag frozen raspberries (about 250g - 350g), thawed

2 cups (500 grams) Greek yogurt

1 tablespoon confectioner's sugar

1 cup (130 g) toasted muesli or granola

1/3 cup honey

Lightly crush the thawed raspberries with a fork (reserving a few berries for garnishing the top of the parfait), fold through the yogurt and sugar. Divide the muesli/granola between 4 glasses. Top each with 1 tablespoon of honey. To serve, spoon over the yogurt mixture, top with the extra raspberries and granola and spoon over remaining honey.

Theme: Up & At 'Em

Roasted Sweet Potato Pasta

One glimpse in my pantry would quickly reveal that we are a family of pasta lovers.  I pretty much buy pasta like it's my job.  In fact, buy might not even be the best word to describe it.  It's more like collect.  If you have 23 boxes of pasta in your pantry that qualifies as a collection, right? 

My collection of pasta always comes in handy for quick weeknight meals like this Roasted Sweet Potato Pasta.  This recipe was kinda like love at first sight for me.  I simply fell in love with all the colors in this dish: pops of green from the spinach, red from the tomato, and orange from the sweet potato.  Just looking at all that color makes me happy.  Of course, adding two kinds of cheeses helps any situation.  Tangy feta cheese and salty Parmesan make everything better.  Stir it all into some lovely linguine and you have yourself a wonderful and quick fall meal that goes very well with a glass of white wine.

Roasted Sweet Potato Pasta

Adapted from Donna Hay

via www.donnahay.com.au

Serves 4-6

3 sweet potatoes, peeled and chopped

3 Roma tomatoes, halved

olive oil*

1 pound of spaghetti or linguini

5 - 6 ounces baby spinach leaves 

salt and pepper

5 - 6 ounces feta cheese

lemon juice and olive oil, to serve

Optional: Sage, dried or fresh for adding to the roasted veggies

*reserve some of the pasta water

*Note: I used quite a bit of olive oil when roasting the veggies. It was easily between 1/4 and 1/2 cup.  I also tossed the veggies in a combo of dried sage, salt and pepper.

Preheat oven to 400F.  Place the sweet potato and tomato, cut-side up, in a baking dish.  Drizzle with oil and bake for 35-45 minutes or until the sweet potato is soft and golden.

Cook the pasta in a large saucepan of salted boiling water until al dente.  Reserve a little of the pasta water so that you can mix it in later for a creamier texture.  Drain pasta and combine with the sweet potato, tomato, spinach, Parmesan, reserved pasta water, salt and pepper.  Place in serving bowls, top with the feta and drizzle with lemon juice and oil to serve. 

Theme: Pantry Magic!

Cashew Chicken Salad with Honey Mustard Dressing

Whenever I see a recipe for any kind of nut-crusted chicken I'm completely sold.  Something about that pairing gets me every single time.  Combine that with my favorite dressing, honey mustard, and it's a total win.  I loved this salad.  It was simple and straightforward and it totally hit the spot!

If you feel inclined you could do a few simple things to jazz this salad up.  A few dried cranberries or cherries would be a great addition, as well as a sprinkle or two of blue cheese, and maybe a few sprinkles of crushed cashews just for added texture, but only if you're in the mood! The idea is to keep it nice and simple!

Cashew Chicken Salad with Honey Mustard Dressing

Adapted from Simple Essentials Chicken

by Donna Hay

Serves 4

1 cup cashew nuts

1/2 pound or so (7-8 ounces) chicken tenders

salt and pepper

2 tablespoons olive oil

1 - 2 heads romaine lettuce

Honey Mustard Dressing:

1 tablespoon dijon mustard

2 tablespoons honey

1 tablespoon white vinegar

 To make the honey mustard dressing:  Combine the mustard, honey, and vinegar.  Set aside.

To make the salad: Place the cashews in a food processor and process for 2 - 3 minutes.  Coat the chicken with the cashew and salt and pepper.  Heat a medium non-stick frying pan over medium-high heat.  Add the oil to the pan and cook the chicken for 2- 3 minutes each side or until cooked through.  To serve, toss the chicken with the lettuce and spoon over the dressing and serve.

We are introducing a new chef over at I Heart Cooking Clubs this week.  We will be cooking the recipes of the great Donna Hay for the next six months.  If you're interested in joining us then head on over and check out the details. 

Theme: G'day Donna Hay!

Every Sunday @ Kahakai Kitchen

Chicken Sofrito with 25 Cloves of Garlic and...My Favorite Yotam Ottolenghi Recipes

Sometimes simple cooking is best.  You know the recipes I'm talking about.  Plain old black and white pages.  No color photos.  Just a handful of ingredients.  Nothing flashy whatsoever. Just everyday common ingredients that are classic and comforting.  

For weeks Ottolenghi's Chicken Sofrito called to me from it's rather boring black and white pages. The promise of this quote kept going through my mind,  "This chicken sofrito requires slow cooking the meat in a pot on the stove top for a long time, in it's own juices, resulting in a very tender texture with a very distinguishably comforting flavor." 

If the description of tender meat cooked in it's own juices didn't win me over than the idea of adding 25 glorious cloves of garlic surely did.  Believe me when I tell you that this recipe didn't disappoint.  It was fabulous.  These few simple ingredients cooked slow over the stovetop combine to make one sexy little dish.  The chicken is fall apart tender, the potatoes are caramelized in the most heavenly way, and the entire dish is laced with the intoxicating flavor of roasted garlic.  It is simply mouthwatering.  We picked the entire chicken clean, leaving only the bones behind.  

Chicken Sofrito

Adapted from Jerusalem

by Yotam Ottolenghi

Serves 4

1 tablespoon canola oil

1 small chicken, about 3-1/4 pounds, butterflied

1 teaspoon paprika

1/4 teaspoon ground turmeric

1/4 teaspoon sugar

2-1/2 tablespoons freshly squeezed lemon juice

1 large onion, peeled and quartered

canola oil, for frying

1-2/3 pounds Yukon Gold potatoes, peeled, washed, and cut into 3/4" dice

25 cloves of garlic, unpeeled

salt and pepper to taste

Pour the oil into a large shallow pan (I prefer cast iron) or Dutch oven and put over medium heat.  Place the chicken flat in the pan, skin side down, and sear for 4 to 5 minutes, until golden brown.  Season all over with the paprika, turmeric, sugar, scant 1/4 teaspoon salt, a good grind of black pepper, and 1-1/2 tablespoons of the lemon juice.  Turn the chicken over so that the skin faces up, add the onion to the pan, and cover with a lid.  Decrease the heat to low and cook for a total of about 1-1/2 hours; this includes the time the chicken is cooked with the potatoes.  Lift the lid every now and then to check the amount of liquid in the bottom of the pan.  The idea is for the chicken to cook and steam in its own juices, but you may need to add a little bit of boiling water, just so that there is always 1/4 inch/5mm of liquid at the bottom of the pan.

After the chicken has been cooking for about 30 minutes, pour canola oil into a medium saucepan to a depth of 1-1/4 inches and place over medium high heat.  Fry the potatoes and garlic together in a few batches over medium-high heat. Fry the potatoes and garlic together in a few batches for about 6 minutes per batch, until they take on some color and crisp up.  Use a slotted spoon to lift each batch away form the oil and onto paper towels, then sprinkle with salt.

After the chicken has been cooking for 1 hour, lift it from the pan and spoon in the fried potatoes and garlic, stirring them with the cooking juices,  Return the chicken to the pan, placing it on top of the potatoes for the remainder of the cooking time, that is, 30 minutes.  The chicken should be falling off the bone and the potatoes should be soaked in the cooking liquid and completely soft.  Drizzle with the remaining lemon juice when serving.

Over at I Heart Cooking Clubs we are saying goodbye to Chef Yotam Ottolenghi.  Oh Ottolenghi, I love you so!  I Heart Cooking Clubs has been around for four years now and Yotam Ottolenghi has easily been my favorite chef to cook with.  I love the unique style of his recipes, the crazy flavor combinations, all the components in his recipes, and the way he plays with texture combinations.  I love his dedication to vegetables.  Goodness knows, that man does very sexy things with vegetables.  I also love the stories and history behind his recipes.  I see myself cooking his recipes for years to come and would encourage you to do the same.  He will definitely help you to open up your cooking repertoire and expand your knowledge base.  

There are so many more Ottolenghi recipes I want to try, all in time I suppose!

THESE ARE MY TOP ELEVEN YOTAM OTTOLENGHI RECIPES

(If you click on the recipe name you will be directed to my original post and recipe)

As far as I'm concerned, Ottolenghi's Hummus Kwarma (Hummus with Sauteed Lamb, Lemon Sauce, and Buttered and Toasted Pine Nuts) is pretty much the best thing you could ever put in your mouth!  I think I could eat it every single day of my life and not get tired of it! If hummus is your thing you need this in your life!

Another top favorite were these super flavorful and very satisfying Fava Bean Burgers.  Even the meat lovers in my house loved these!  Do yourself a favor and seek out canned fava beans.  They have a wonderful flavor and are different than any other bean out there.

Ottolenghi's Falafel on pita bread with his Spiced Chickpea & Veggie Salad was mouthwatering and delicious.  If you're in the mood for a kitchen project I definitely recommend it!

Of course, this Broccoli and Gorgonzola Pie is out of this world delicious too!  Not only is it brimming with my favorite green veggie, it is also packed with blue cheese, and a lip smackin' mustard sauce.  Throw all that on some puff pastry and you will make your mouth very happy.

If you're looking to make a stunning loaf of bread and/or you need a good host/hostess gift then please consider Ottolenghi's Cheese, Garlic, Veggie and Herb Bread.  Customize it as you wish.  You simply can't go wrong.

These Mini Turkey and Zucchini Burgers with Creamy Sumac Sauce are pretty much a dream come true.  These are pretty much tender, juicy, flavorful bite-sized nuggets of happiness.

I've been thinking about Ottolenghi's recipe for Marinated Buffalo Mozzarella with Tomato ever since the day I first made it.  If you still have fresh tomatoes in your garden then you should make this now!  This was a fun twist on a classic.  I can't seem to get it out of my mind!

If you are a salad fan, please consider trying Ottolenghi's Baby Spinach Salad with Dates and Almonds.  This was an extremely popular recipe during our six months with Ottolenghi and I'm pretty sure everyone raved about it!  There are several different components in this salad and they all go together perfectly.  If you can't locate fresh dates then sub out dried cherries or cranberries. 

This recipe for Crispy Couscous with Tomato and Shallots was really fun.  Essentially it's a very flavorful couscous cake.  I see this being a great side dish to practically everything.  We pretty much inhaled it!

These Sweet Potato Cakes were the very first Ottolenghi recipe I tried.  I made them six months ago and I'm still thinking about them. Crispy exterior, creamy interior, tangy sauce, great flavor.  Do yourself a favor and give them a try this fall/winter.

And, last but certainly not least, was this gorgeously caramelized Surprise Tatin.  I can sum this one up in three words: puff pastry, potatoes, and cheese.

Theme: Oh Ottolenghi!

Salmon in Lemon Brodetto with Pea Puree

This dish seems all high maintenance and complicated.  It's really not.  It's just a matter of putting together three easy components for one incredible end result.  This Salmon in Lemon Brodetto with Pea Puree is one of the most pleasantly surprising dishes I've ever made.  I was expecting it to be good.  I just wasn't expecting it to be so darn good!

Every component in this dish compliments the other perfectly.  The lemon brodetto is the epitome of bright fresh flavor, the pea puree is incredibly smooth and velveety, and the salmon brings it all together with it's rich meaty texture and satisfying flavor.  The presentation looks gorgeous and fancy and you will feel rather proud presenting the final dish. Your first bite will be all dainty and polite.  Then all bets are off.  We pretty much inhaled this.

Salmon in Lemon Brodetto with Pea Puree

Adapted from Giada's Kitchen

by Giada De Laurentiis

Serves 4

Lemon Brodetto:

 2 tablespoons olive oil

1 shallot, diced

2 lemons, one zested and both juiced

2 cups chicken broth

1 tablespoon chopped fresh mint leaves

Pea Puree:

2 cups frozen peas, thawed (about 10 ounces)

1/4 cup fresh mint leaves

1 garlic clove

salt and pepper to taste

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

Salmon:

1/4 cup olive oil

4 (4-6 ounce salmon filets) 

salt and pepper to taste

To make the lemon brodetto: Warm the olive oil in a medium saucepan over medium heat.  Add the shallot and saute until tender, about 7 minutes.  Add the lemon zest and juice, and the broth.  Bring to a simmer, cover and keep warm over low heat. 

To make the pea puree: Combine the peas, mint, garlic, salt and pepper in a food processor and puree.  With the machine running, add the extra virgin olive oil in a steady drizzle.  Transfer the pea puree to a small bowl and stir in the Parmesan.  Set aside.

To make the salmon: Warm the olive oil in a large heavy skillet over high heat.  Season the salmon pieces with salt and pepper to taste.  Sear the salmon on one side until a golden crust forms, 4 - 5 minutes.  Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish: Stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls.  Place a large spoonful of pea puree in the center of each bowl.  Place a salmon piece atop each mound of pea puree and serve immediately.

California Chopped Salad with Shrimp

Sometimes I've just gotta keep it real, so here goes.  I've been wanting to make this salad ever since I received my copy of Weeknights with Giada, which was over a year ago. In fact, it was the number one recipe I wanted to make after paging through the book.  Any reasonable person would have went out, bought the ingredients, and made the salad. What did I do?  I stared at the recipe in the book and thought about all the washing, chopping, grilling, whisking, and tossing.  Then I just flipped the page to something easier and more convenient.  For an entire year! 

Last week I was flipping through the book again and this recipe was staring me right in the face.  I decided it was time to make the salad.  I bought the ingredients with the intention to make the salad for dinner that night.  Truth: it took me three days to psych myself up and make the salad! I may just be the Queen of Procrastination!

I had to force myself to get started on the salad, but I'm so glad I did!  This salad is bursting with bright fresh flavor and hits all the notes that a good salad should.  You get the crispness form the lettuce and tortilla strips, the creaminess of the avocado, the smokiness from the grilled corn and zucchini, tender bites of sweet grilled shrimp, and the fresh flavor of juicy summer-ripe tomatoes.  This colorful salad gets tossed in a zingy and refreshing lemon vinaigrette that quite simply brings all the flavors to life. 

I might just have it in me to make another one.

California Chopped Salad with Shrimp

Adapted from Weeknights with Giada

by Giada De Laurentiis

Serves 4

1 head of romaine lettuce, trimmed and halved lengthwise

1 ear of corn, husk and silk removed

2 medium zucchini, halved lengthwise

6 colossal or 12 extra large shrimp, peeled and deveined

olive oil, for drizzling

salt and black pepper

1/2 head butter lettuce, torn

2 medium tomatoes, chopped into 1/2" pieces

1 avocado, peeled, seeded, and cut into 1/2" cubes

2 cups store-bought tortilla strips

Dressing:

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1-1/2 tablespoons agave nectar or honey

1 garlic clove, minced or grated 

salt and pepper to taste

Drizzle the corn, zucchini, and shrimp with olive oil.  Season with salt and pepper to taste.  Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.  Grill the shrimp for 2 to 3 minutes on each side, until the shrimp is opaque and cooked through.

Add the romaine and butter lettuce to a large salad bowl.  Using a sharp knife, remove the kernels from the corn and add to the salad bowl.  Chop the zucchini into 1/2-inch pieces and add to the bowl.  Cut the shrimp into 1/2" pieces and add to the bowl (I used medium shrimp so I just left them whole).  Add the tomatoes and avocado to the bowl.  

In a small bowl, whisk together the lemon juice, extra virgin olive oil, agave nectar, minced/grated garlic, and salt and pepper to taste.  Whisk until smooth.

Pour the dressing over the salad (use discretion as you may not need to use it all) and toss until all the ingredients are coated.  Season to taste with salt and pepper.  Garnish with tortilla strips and serve.

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