Risotto Primavera

This is a twist on the technique to cooking a classic risotto, and it only takes 6 minutes of continuous stirring, as opposed to 18, because this risotto cooks undisturbed for the first 12 minutes. It is a quick and easy meal for two, using the following ingredients:

- 1 3/4 cups low-sodium chicken broth

- 1/2 cup water

- 4 tsp olive oil

- 3 oz cremini mushrooms, trimmed and sliced thin

- 1 small onion, chopped fine (I used 3 scallions)

- 1/2 cup Arborio rice

- 3 oz asparagus, trimmed and cut into 1/2-inch pieces

- 1/4 cup frozen peas

- 1/4 cup grated Parmesan cheese, plus extra for serving

- 2 tbsp chopped fresh basil

- 1 tbsp unsalted butter

- 2 tsp lemon juice

- salt and pepper to taste

Roasted Branzino Stuffed with Leeks and Meyer Lemons

I prepared the branzino in the Mediterranean style, with citrus and herbs and served with a risotto Primavera. You can replace the branzino with any white, flaky fish.

Ingredients:

1 whole branzino or other white-fleshed whole fish, butterflied

1 leeks cut into thin strips

1 Meyer lemon cut into thin rounds with one wedge reserved

2 sprigs fresh thyme

Salt and pepper, to taste

olive oil

Preheat the oven to 425 degrees.

Place fish on a roasting pan open and flesh side up. Sprinkle salt and pepper over both fish. Squeeze a bit of lemon juice over each fish. Line one side of the fish with lemon slices, top with a generous amount of leeks and 2 sprigs of thyme. Fold the empty side onto the filled side. Drizzle with olive oil and salt and pepper.

Cook for 12 to 18 minutes, or until the fish is cooked through.

Enjoy!

Baked Basa Roulades

Ingredients:

2-3 Basa fillets

2 red bell peppers

1/4 cup balsamic vinegar

1/4 extra virgin olive oil

1 lemon

4 cloves of garlic

dry white wine

salt and pepper to taste

Place the red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic bag until cool. 

Mix vinegar, olive oil, lemon juice, garlic, salt and pepper.

Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. 

Preheat oven to 450 degrees for 15 minutes.

Layer the strips on the fillet, 

roll up and tie with thread (I left them untied).

Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.

Enjoy!

Broccoli Soup with Lemon-Pistachio Butter

No parts of the broccoli are wasted in making this soup; both florets and stalks are boiled and pureed. Pistachio butter is as good as it sounds!

You'll need:

- 3 tbsp chopped salted pistachios

- 6 tbsp unsalted butter, at room temperature

- grated zest of one lemon

- 1 very large head of broccoli, about 1.5 lbs

- 4 large garlic cloves

- 1/3 cup cup chopped fresh basil

Lightly toast the pistachios in a small skillet until fragrant, 3-4 minutes. Put 4 tbsp of the butter in a bowl and mix in the pistachios and the lemon zest. Roll the mixture in a piece of parchment (I used cling film) to make a 1-inch diameter log. Freeze.

Remove the broccoli florets from the stalks. Peel the stalks; discard the bottom inch and cut into small pieces. Place in a 4-quart pot with the garlic, 6 cups water and 1 tsp salt. Bring to a boil. Boil for 10 minutes and add the florets. Cook for 8 minutes, add the basil and cook for 2 more minutes.

Transfer the broccoli, garlic and 3 cups of the cooking liquid to a food processor. Process until smooth. Add the remaining 2 tbsp butter and process again until very smooth. Reheat and serve topped with thin slices of the frozen butter.

Enjoy!

Brazilian Shrimp Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red-pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh-ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or cilantro

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Now, I know that a real Brazilian shrimp soup should also have okra in it, but my soup was thick enough without it. You can, of course, instead of the shrimp, to use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Enjoy!

Chicken Livers Peri Peri

My daughter requested that I make some chicken livers last night, and she wanted a recipe I haven't made before. So I found this one which apparently originates in South Africa. I cut down pretty much on the  heat, to make sure she can eat, too. Now, if you decide to make this recipe, please be sure you have plenty of fresh bread on hand to mop the fantastic sauce with! So, here are ingredients:

• 1 lb chicken livers, trimmed and cut into bite-size pieces
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp crushed red pepper flakes (I only used 3/4 tsp)
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock
• 1 tbsp brandy

Place chicken livers in a large bowl, and pour in 3 tbsp  olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. 

  

Remove livers to a bowl, and reserve marinade. 

Tabbouleh

Yes, the New Year came together with its resolutions, some of which being to "lose a couple of pounds" and "get back in shape". I'm sure I'll please my friends Happy, Sandi and Zazuza with this recipe:

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 2 cups grape tomatoes, cut in quarters
• 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Enjoy!

Sauteed Swiss Chard with Parmesan Cheese

Since the oven-fried cod with dill butter needed a side dish, I opted for this very fast red Swiss chard recipe, for which I used:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2-3 garlic cloves, thinly sliced
• 1 bunch scallions, finely chopped (can be replaced with any small onion)
• 1 bunch Swiss chard, center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/4 cup dry white wine
• 1-1/2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. 

Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. 

Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Enjoy!

Tilapia Fillets in Spanish Sauce

My daughter is not the biggest fan ever when it comes to fish; however, this recipe was a huge success with her, so much that she wanted me to pack any leftovers for the following day's lunch at school. Indeed, the combination of flavours is special and unbelievably tasty.

Ingredients:

- 6 tilapia fillets (any other mild fish is equally suitable)

- 1 head of garlic, medium

- 1 tsp hot paprika

- 2 tsp sweet paprika

- 1 small chilli pepper (optional)

- 2 medium yellow onions, chopped

- 1 tbsp ground cumin

- 1 1/2 cup tomato juice

- 1/8 tsp ground all-spice

- zest of 1 lemon

- 6 tbsp olive oil

- 1 handful black olives (I used Kalamata pitted olives)

- 1 bunch fresh parsley, chopped

- salt and pepper to taste

Doughnuts

Beautiful, tasty, golden doughnuts! What else to say about these beauties?

Ingredients:

500 gr flour

3 tbsp sugar
2 eggs and 1 yolk
200 ml lukewarm milk
3 tsp dry yeast
3 tbsp vanilla sugar

zest of a lemon
a pinch of salt

Mix the yeast with one tablespoon of sugar and a few drops of milk, then allow it to rise

Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Lemon Yogurt Vanilla Pie

This is a ridiculously simple recipe, with ingredients that you most likely have in your fridge and pantry right now, but the result is absolutely delicious!

What I used for the pie:

- 8 sheets phyllo dough
- 5 eggs
- 500 gr Greek yogurt
- 125 gr sugar
- raisins
- the zest from one lemon
- vanilla extract to taste

Mix the sugar, lemon zest, vanilla extract and eggs together.

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Champagne Lemon and Black Currant Cake

Today is a very special day: Roxana celebrates her birthday! I am honoured because she invited me to write a guest post and because she accepted to have a cake from me for her day! Yupiiii!

So, to combine the best of both worlds, I chose to make a cake with champagne and lemon cream, plus black currant jam. Of course, since the cake is for GreenGirl, green glitter could not be omitted :))

Israeli Couscous with Pine Nuts and Parsley

The problem with my kitchen is that I never have enough light, even in the summertime I have to turn on the light to cook. That explains my photos to a degree (I'm not trying to make excuses here), and I confess I'd love to have a kitchen like Roxana's (sigh). Until then, let's make some couscous!

The ingredients are:

- 3 tbsp butter, divided

- 1/2 cup pine nuts

- 1/2 cup shallots, finely chopped

- 1 1/2 cups Israeli couscous

- 1/2 large cinnamon stick

- 1 fresh or dried bay leaf

- 1 3/4 cups chicken broth

- 1/2 tsp salt

- 1/4 cup parsley, minced

- zest of 1/2 lemon

- 1/4 cup raisins (optional)

- black pepper to taste

Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown, then transfer to a small bowl.

Lemon Baked Cod

Now, summer camp is over, hurricane Irene has passed (thank God!), everything is back to normal. Therefore, back to cooking! Today I was in the mood for fish, and this is what I made:

• 1 lb cod fish fillet
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 cup Panko breadcrumbs
• 1 tablespoon white wine
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika, dried parsley

If fish fillets are large, cut into serving pieces. Mix butter, white wine and lemon juice.

In another bowl, mix Panko breadcrumbs, paprika, dried parsley, salt and white pepper. Dip fish into butter mixture; coat fish with the Panko mixture.

Place the fish in an ungreased square baking dish, 8x8x2 inches.

Cook uncovered in 350 degree oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. I served it with creamed spinach and fresh radishes.

The recipe called for the butter mixture to be poured over the fish fillets. I advise you to refrain from doing so, otherwise the fish will have a soggy bottom. 

Enjoy!

Chicken Livers Lebanese Style

This recipe comes from Dana who in turn got it from Sarah_nc, and it is a tasty, beautiful one. It necessitates:

- 2 tbsp olive oil

- 1 small red onion (which I replaced with yellow, it was too hot to go shopping just for an onion), cut in quarters

- 1/2 lb chicken livers, cleaned

- 1/4 tsp allspice

- salt and pepper to taste

- juice from 1/2 lemon

- 3 cloves garlic, grated

- pinch of hot pepper (I replaced with hot paprika)

Lemon Meringue Pie

After I had sworn to myself that I won't set foot in the kitchen today, I received an e-mail from the class moms, a reminder to bring food for tomorrow morning's end of Junior schoolyear party in my daughter's classroom. So, with a heavy heart (because of the heat), I had to turn the oven on :)) and make some lemon meringue pie. Now, this is the first and the last time I'm ever going to use store-bought crust pie; I wanted a shortcut and it fell short, meaning that the crust cracked in several places and was not rolled out uniformly. No problem, lesson learned!!

 

Ingredients:

• 1/3 cup cornstarch
• 4 egg yolks (reserve whites for meringue)
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell 

Sole Almondine

This idea comes from Food Glorious Food, I've only twisted it a bit, maybe also because I had some more time to make dinner than she did.

For the fish:

• 1 cup blanched sliced almonds
• Kosher salt
• Extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• freshly ground black pepper
• 1 eggs
• 1/4 cup milk
• 2 cleaned sole fillets (6 ounces each)

for the sauce:

• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

Chicken Breasts in Lemon and Sage Sauce

After another week of business travel, I managed to return home intact but sooo tired. And of course, as luck would have it, the fridge was very empty and my little princess wanted something special from "Chef Mommy", as she calls me.