Category: Vinaigrette

In Praise of Sand & Summer...Good Fiction, and Simple Food.

6/9/2017

Recipes and memories from my trip to Hilton Head Island, SC.

Oregano crusted chicken with roasted veggies and pasta. RECIPE BELOW!

Fresh summer cherries adorn the perfect halibut filet. RECIPE BELOW!

How do you know when it's summer?

I grew up in the 60's near the Pacific Ocean in sunny SoCal. I loved the pungent aroma of orange blossoms, and the smell of the pepper trees after it rained. It was especially fragrant in mid June when the parched hillsides were beginning to peak with brown grasses. That's when my sisters and I, as little girls, were most restless.

Sunset somewhere on a Pacific beach.

When my parents could no longer tolerate the desert heat, they would put us in the back seat, load the station wagon with food and towels, and head out on the I-10 freeway towards the continent’s edge. California beaches, here we come!

It was a beautiful sight. Purple and blue hues stretched out to the horizon as the cool water spun seaweed into knotted piles. We made sand castles, followed crabs, and chased the tide and foam all day long... until the sun dipped too low to cast a shadow. And then we went home.

I remember how much sand we took home with us as well. I could always feel it in the lining of my bathing suit no matter how much I moved to get comfortable. I remember seeing it spill out onto the bathroom floor from our suits as our mother prepared us for our evening bath. And, I loved to save some of the granules, and place it in a bag next to my bed.

That’s when I knew it was truly summer.

These days, now that I live close to the eastern shores -- with Hilton Head Island being one of my favorite destinations -- my cue that summer has arrived is now heralded by the drone of the cicadas and the shriek of the tree frogs after sunset.

The exquisite perfume of the gardenias are everywhere.

Duncan, the White Dog of happiness, enjoying an evening walk.

Near the bluff facing Port Royal Sound on Hilton Head Island.

Hurricane Matthew's evidence is nearly gone, but these trees still remember the storm's fury.

Carolina summers are wrapped in moist and sticky mornings, and decorated by the explosion of blossoms on Crepe Myrtle trees. There are lizards jumping along sagging Kudzu vines, marsh birds stepping through the shallow waters of high tide, and butterflies are everywhere.

(By the way, my indulgent summer read this year was Richard Neer's newest thriller, "The Last Resort." It seemed an appropriate choice, since so much of the book takes place here on Hilton Head!)

All of this points to the fact that SUMMER is the best times to cook amazing food. The access to local produce, and the long, sunny days just inspire me to create fresh and easy meals. I love food seasoned generously, food with color and textures that excite, and food I can serve outside while I take in the vibrant colors of the hibiscus flowers, the honeysuckle and gardenias. One could get lost in the epic scale of a magnolia flower. But since they fade in a day or two, I will take my chances and dive right in.

I don't ride in the back of a station wagon any more. And I miss giggling with my sisters. And while I'm not fond of sand in my git-a-long, I will still gather some of the white stuff and sift it through my fingers, always saving some for another day.

RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,
and Sea Salt Roasted Zucchini

Serves 4 / Click here for printable version

Fresh summer cherries and sweet shallots combine for a colorful and luxurious sauce over the rich halibut. Buy the best fish you can, and don't be afraid of pitting the cherries. You don't need that many and using fresh makes all the difference. Prettiest plate of summer, don't you think?

Ingredients
Method

4, 4 oz portions of fresh Halibut
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices

In a small saucepan add the cherries, shallots, lemon zest, lemon juice, honey balsamic, honey, 1 t sea salt and a quick dash of black pepper. Bring to boil and let simmer for about 10 minutes, stirring often so it doesn’t burn. Take off heat and let cool. It will thicken slightly.

Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.

Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.

Serve sauce over fish, and with roasted zucchini.

RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette

Serves 4 / Click here for printable version.

Crowning your go-to pasta with roasted chicken is healthy and tasty. No frying or sauteing, just put the breasts in a baking dish, dust with breadcrumbs and good quality oregano and get the party started in NO TIME. Something this fast should be a part of your permanent summer repertoire!

Ingredients
Method

1 lb. boneless, skinless chicken breasts, cut into 4, 4 oz portions
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter

Bring a large pot of water to boil with a dash of salt and cook the pasta to al dente, about 11 minutes.
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.

0 Comments

Beef Up Your Dinner With Blackberries

5/21/2014

0 Comments

Top your Sirloin with Blackberry Vinaigrette!

Before coming to North Carolina, we lived in Seattle; Redmond to be exact. And growing over our back fence were wild blackberry bushes. They're kind of a scourge there, overtaking fields and sporting sharp thorns. Sort of the Northwest's version of Kudzu. But we weren't complaining. When they were at their most ripe, we would emerge in the morning with coffee in hand and a small basket in tow, and pick the huge, sweet berries right off the vine. Succulent yet accessible, I never got tired of the taste.

Tonight, as we strolled the aisles of the supermarket looking for dinner inspiration, we settled on a nice steak. As we neared the checkout, I noticed the blackberries looked beautiful, and they were on sale. Yep, I grabbed a bunch for sure.

I've been eating salads all week, as I try to make sure I stay slim for my niece's wedding next month. But I just couldn't bear to put another piece of spring mix in my mouth. Yet, I knew these berries would make a fantastic dressing. The answer? Put this lovely, fuchsia emulsion on the steak itself. With a little mint from the garden, a snappy jalapeno, and some honey, I dressed up our plates and made steak and potatoes something worthy of a weekend or company. I even missed rainy Seattle just a little.

Try it for yourself!

blackberry.vinaigrette.pdf
File Size:	345 kb
File Type:	pdf

Download File

0 Comments

Dressed to thrill! An easy vinaigrette for every occasion.

1/30/2014

0 Comments

No question about it, once you learn how to make your own salad dressings you will NEVER GO BACK TO BOTTLED AGAIN. And it's so dang easy that good salads are now a given every time you create a meal for those you love.

There are a lot of combinations for making your own dressing -- an endless amount really -- but the basics are an oil, an acid, and then your choice flavors. From there you can add something to give it body and dimension like onion, syrup, honey, fruit, etc. Then emulsify everything together, and voila: COOL GREENS AND KILLER SALADS.

Here is my go to recipe for nearly every occasion, which is a good lemon mustard shallot vinaigrette. Looking for more options? Check out my latest article on The Common Cook Education Series Page which includes recipes for 5 varieties including: Spicy Thai, Maple Herb, Easy Raspberry and a Fragrant Rosemary.

If you like the recipes, please comment below so I know if it was helpful to you and check us out on Pinterest and Instagram and LIKE us on Facebook!

Lemon Mustard Shallot Vinaigrette

3 T lemon juice (fresh squeezed is the ONLY option!)
Zest from the lemon
3 T light sunflower oil (I use a little less than the 1 to 1 ratio)
Salt and Pepper (Be deliberate. These two flavors are key to this dressing)
2 t white sugar (taste the dressing after you've mixed it to see if it needs to be cut with a bit more sugar. You won't know because the tartness of the lemons is a variable.)
2 t yellow mustard
1 T finely chopped shallots (That's those things that look like a giant, brown, garlic clove. They're more mild than an onion and a more sweet flavor.)

Then, (Ahem...this is important) EMULSIFY with a good whisk. You will see it lighten and thicken in consistency. Then toss with the greens RIGHT BEFORE serving or it will wilt them. Unless you're doing spinach, then do about 30 minutes before serving.

0 Comments

what I'm making right now...

In Praise of Sand & Summer...Good Fiction, and Simple Food.

Recipes and memories from my trip to Hilton Head Island, SC.

RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,
and Sea Salt Roasted Zucchini

RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette

Beef Up Your Dinner With Blackberries

Dressed to thrill! An easy vinaigrette for every occasion.

Lemon Mustard Shallot Vinaigrette

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

what I'm making right now...

In Praise of Sand & Summer...Good Fiction, and Simple Food.

Recipes and memories from my trip to Hilton Head Island, SC.

RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,​and Sea Salt Roasted Zucchini

RECIPE: Oregano Crusted Baked Chicken over Pasta​with Roasted Peppers and Artichoke Heartswith a Champagne Vinaigrette

Beef Up Your Dinner With Blackberries

Dressed to thrill! An easy vinaigrette for every occasion.

Lemon Mustard Shallot Vinaigrette

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,
and Sea Salt Roasted Zucchini

RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette