ChezCindy: Watermelon and Pineapple Salad with Feta

 

This recipe for Watermelon Pineapple Salad will become a go-to dish for many summers to come.  It is delightfully refreshing, with a bit of heat from finely diced fresh jalapeno pepper, and a balance of sweet from the pineapple and watermelon, perfect for a summer get-together.  

For best results, try to serve the salad soon after assembling.  To get ahead, the recipe can be made up to the point of adding the feta and fresh mint.  Refrigerate until ready to serve, then add the feta and mint, stir well and enjoy! 

Watermelon and Pineapple Salad with Feta & Mint

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon fresh lime zest

2 tablespoons fresh lime juice, from 1 large lime

1 tablespoon agave

1 tablespoon finely diced fresh jalapeno pepper

1 teaspoon sea salt

2 tablespoons finely chopped red onion

1-pound fresh seedless watermelon, cut into pieces

1-pound fresh pineapple, cut into pieces

4 ounces feta cheese, crumbled

1/3 cup fresh mint leaves, torn into small pieces

In a large bowl, stir together the oil, vinegar, lime zest and juice, agave, jalapeno, and salt.  Add in the chopped red onion.  Set aside to marinate for about 10 minutes.  

While the dressing is marinating, cut the watermelon and pineapple into bite-size pieces, about 1-inch.  Add the watermelon and pineapple to the dressing, tossing well to coat.  Refrigerate until ready to serve.

When ready to serve, add in the crumbled feta and torn mint leaves, tossing to combine.  Serve immediately.  

ChezCindy: Parmesan Orzo Pasta with Black Truffle Butter

 

This recipe for Parmesan Orzo Pasta is one I find myself making over and over again.  I love the size and shape of the orzo pasta and how it mixes well as a support ingredient without being the star of the dish.  In this recipe, the Parmesan is the star along with the black truffle butter.  If you don't have truffle butter, you can substitute a quality salted butter such as Kerrygold, a delicious Irish butter.

Orzo is also known as "risoni" in that it resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance.  If you are not familiar with orzo, it can be found on the grocery shelf with all of the other pasta shapes.  

I have several recipes on this blog using orzo, another favorite being this one pan shrimp scampi.  But I think my all-time favorite is this orzo pasta salad.  

Parmesan Orzo Pasta with Black Truffle Butter  

1 bunch asparagus, about 10-12 stalks

1 1/2 cups orzo pasta

2 tablespoons kosher salt (for the pasta water)

3 tablespoons olive oil, divided

3 cloves garlic, peeled and thinly sliced

1 teaspoon kosher salt

1/2 cup heavy cream

1 tablespoon unsalted butter

4 tablespoons grated Parmesan cheese, divided

2 tablespoons black truffle butter

Serves 4

Wash and trim the ends of the asparagus.  Set aside.

Fill a large pot with water, bring to a boil.  Place the asparagus into the boiling water, stirring for 1 minute to blanch the asparagus.  Use a slotted spoon or tongs to remove the asparagus, setting the aside on towels to cool and dry.  

Return the water to a boil.  Add in salt and orzo pasta, stirring to combine.  Cook 2 minutes less than the package directions.  Drain into a colander.  Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.  

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat.  When the oil is hot, add in the cut asparagus and sliced garlic, stirring to combine.  Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon of salt, stirring to combine.  Add in the heavy cream and butter, stirring constantly for 3-4 minutes.  Off the heat, add in the 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine.  Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese.  

ChezCindy: Lime Pound Cake with Key Lime Glaze

 

Pound cakes are comforting and welcome for any occasion.  Not considered as a fancy dessert, but maybe more of a snacking cake with afternoon tea.  Personally, I like to eat it for breakfast, as well as with a glass of a crisp white wine after dinner.  This tangy lime glazed pound cake is perfect for most any occasion.  

Key limes are not essential but do add a bit more sweetness than standard limes.  Either way, the cake and the glaze are not shy on the amount of lime in flavor.  The cake could also be made with other citrus, or a combination of, such as lemon, orange, and grapefruit.  

Lime Pound Cake with Key Lime Glaze  

For the Cake 

1 cup unsalted butter, room temperature, plus more for greasing the pan

2 cups all-purpose flour, plus more for the pan

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

4 ounces cream cheese, room temperature

1 1/2 cups granulated sugar

4 large eggs, room temperature

2 tablespoons lime zest

1 tablespoon lime juice

For the Glaze 

4 ounces cream cheese, room temperature

1/4 cup unsalted butter, room temperature

2 cups powdered sugar

1/4 cup Key lime juice

2 tablespoons lime zest

Preheat oven to 325 degrees.  Generously butter and flour a 9-by-5-inch loaf pan.  Set aside.

In a small bowl, add in the flour and baking powder, whisk together then set aside.

In the bowl of a stand mixer, or using a large bowl and a hand mixer, combine the butter, cream cheese, and salt mixing on medium speed.  Once blended, gradually add in the sugar, mixing for 5 minutes until light in color and fluffy.  Add in the eggs one at a time, mixing well before adding the next egg.  Mix in the lime zest.

Add in a third of the flour mixture, along with half of the lime juice, mixing until just combined.  Add in the next third of the flour mixture and remaining lime juice, mixing until just combined.  Add in the remaining flour mixture, mixing until just combined.  

Pour the batter into the prepared loaf pan, filling until 1-inch from the top.  You may have some batter left over but do not use it to fill the pan.  The cake may spill over if you use all of it.  Tap the pan on the counter to remove any air bubbles.  

Bake for 1 hour until the cake is set in the middle.  Check the cake after 30 minutes.  If it is browning too quickly on the top, tent with foil and continue baking loosely covered.  At 1 hour, check for doneness in the middle, baking additionally at 5-minutes intervals until fully set.  Remove from the oven, allowing to cool in the pan for 20 minutes.  Loosen the edges and turn out the cake onto a serving plate with raised edges to contain the glaze.  

Meanwhile, make the glaze.  In a glass or ceramic bowl, add in the cream cheese and butter, mixing until well blended and fluffy, about 2 minutes.  With the mixer on low speed, add the powdered sugar 1 cup at a time, mixing until fully incorporated.  Mix in the lime juice.  Place the bowl over a pan of hot water creating a double boiler stirring for about 1minute until the mixture loosens to form a glaze.  Alternatively, the bowl can be gently warmed in the microwave, heating and stirring at 20 second intervals until loose.  

Use a wooden skewer to poke holes in the now cooled cake.  Pour half of the lime glaze over the cake, letting it sit for 10 minutes.  Then pour the remaining glaze over the cake, and sprinkle with the lime zest.  

ChezCindy: Spring Salad with Parmesan Vinaigrette

 

This spring salad of arugula and asparagus might be considered as somewhat ordinary.  Nothing special.  Maybe it is, but the magic comes from the Parmesan Vinaigrette.  By simply adding Parmigiano Reggiano cheese to the tart vinaigrette, turns this salad into a celebration.  You can use domestic Parmesan cheese or seek out the "King of Cheeses" in Parmigiano Reggiano from Italy.  

Spring Asparagus Salad with Parmesan Vinaigrette 

1 large bunch of thin asparagus (about 20 stalks)

2 cups arugula

1 tablespoon fresh basil, chopped

4-ounce chunk of Parmigiano cheese

1/2 teaspoon sea salt

4 tablespoons Parmesan Vinaigrette

Serves 4

Trim the ends of the asparagus.  Bring 1/2 cup water to boil in a wide shallow pan, wide enough to hold the full length of the asparagus.  When boiling, add in the asparagus sprinkling with 1/2 teaspoon of salt.  Gently nudge the asparagus in the pan to keep them partially covered, blanching them for roughly 1-2 minutes.  Transfer the asparagus and the water to a sieve to stop the cooking, running cold water over the asparagus.  Drain the asparagus on towels, setting aside to cool and dry.  Once cool, cut on the bias into 2-inch pieces.  Set aside.  

Divide the chunk of Parmesan into 2 equal pieces.  Use a grater with large holes to grate one piece.  Use a vegetable peeler to make shavings or curls with the second piece.  Set both aside.  

Make the Parmesan Vinaigrette:  

2 tablespoons white wine vinegar

1 tablespoon agave or honey

2 tablespoons Dijon mustard

1 teaspoon kosher salt

8 tablespoons olive oil

2 tablespoons finely grated Parmigiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine.  Slowly stream in the olive oil while whisking the entire time to emulsify.  Stir in the grated Parmesan.  

Putting it all together: 

Place the arugula, blanched asparagus, and chopped basil into a large bowl.  Add 6-ounces of the Parmesan vinaigrette to the bowl, tossing all to combine.  Evenly divide the salad on 4 salad plates/bowls, topping each with the shaved Parmigiano.  Drizzle with additional vinaigrette if desired.  

ChezCindy: Blueberry Ricotta Cake

 

Blueberry cake is the new banana bread.  Blueberries are available most any time of year and can be frozen for when you are ready to bake.  Thus, this moist and scrumptious Blueberry Ricotta Cake can be made as your heart desires.  Perfect for snacking on mid-day, or as a breakfast treat, or a simple dinner dessert.  

One of my most favorite blueberry baking recipes is this scone post from several years ago.  A savory use of blueberries is this delightful salad using fresh blueberries and avocados.  

Enjoy the blues.  

Blueberry Ricotta Cake

10 tablespoons unsalted butter, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 cup whole-milk ricotta

2 tablespoons sour cream or yogurt

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt

2 1/2 cups fresh blueberries, divided

sifted powdered sugar for dusting

Preheat the oven to 350 degrees.  Grease and flour a 9-inch round springform pan, set aside.

Place the butter and sugar into the bowl of the stand mixer fitted with the paddle attachment, beat on medium speed for 3-5 minutes.  Scrape down the sides, then with the mixer on low, add in the eggs one at a time mixing well before adding the next egg.  Add in the ricotta, sour cream, vanilla, and lemon zest, mixing well until just combined.  

In a separate small bowl, stir together the flour, baking powder, and salt.  With the mixer on low speed, slowly add the flour mixture to the batter, mixing until just combined.  Using a rubber spatula, fold in 2 cups of the blueberries.  Transfer the batter to the prepared pan, smoothing out the top.  Scatter the remaining half cup of blueberries over the surface of the cake, slightly pressing them into the surface.  

Bake the cake for 50-55 minutes until a toothpick inserted into the center of the cake comes out with just a few crumbs attached.  Transfer the pan to a wire rack allowing the cake to cool in the pan for 15 minutes.  Remove the ring of the pan.  Lightly dust with powdered sugar.  Serve warm or at room temperature.  

ChezCindy: Broccoli Spoon Salad with Brown Rice

 

I was not familiar with "spoon salad" until recently when perusing the New York Times Recipes.  Then again in a post by the lovely Daphne Oz.  Spoon salad is simply a matter of chopping the ingredients all to a similar size so that it can be eaten with a spoon.  Thus, creating a perfect bite each time.  

In this recipe, I take a familiar broccoli salad recipe to create a spoon salad using broccoli and brown rice.  Adding the rice makes this a hearty salad, adding toasted pecans and dried cranberries.  The salad can be made ahead and stored in the refrigerator for a few hours.  Be sure to set it out to bring to room temperature when ready to serve.  Grab a spoon and dig in!    

Broccoli Spoon Salad with Brown Rice

2 cups cooked brown rice, cooled

2 tablespoons Dijon mustard

2 tablespoons agave sweetener

2 tablespoons apple cider vinegar

1 teaspoon sea salt

5 tablespoons olive oil

2 medium heads of broccoli

1 medium granny smith apple

3 ounces sharp white cheddar cheese

3/4 cup toasted pecans

1/2 cup dried cranberries

1/3 cup toasted sunflower seeds

Prepare the brown rice as per the package directions.  Measure out 2 cups, setting aside to cool.  

In a large mixing bowl, prepare the salad dressing by adding in the Dijon mustard, agave, vinegar, and sea salt.  Use a whisk to combine.  Gradually add in 1 tablespoon of olive oil at a time, whisking in after each addition.  Set the dressing aside.

Prepare the broccoli heads by cutting off the dry end of the stalk.  Finely chop the remaining broccoli, cutting into 1/2-inch pieces, using the stalk and the florets.  Steam the broccoli for 1 minute using either a steamer basket and a pan of water on the stove top, or in a bowl in the microwave.  Remove the broccoli from the steamer, spreading it out onto a towel to stop the cooking process and to dry the broccoli.  Set aside.

Finely chop the apple, no need to peel.  Finely chop the cheddar cheese.  Chop the toasted pecans.  

Put it all together:  Add the cooked rice and steamed broccoli (both cooled) to the bowl with the prepared salad dressing.  Add in the chopped apple, cheese, toasted pecans, cranberries, and the sunflower seeds.  Using a large spoon, stir all to combine, coating the ingredients with the dressing.  Taste for seasoning, adding more salt as needed.  Serve at room temperature.  The mixed salad can be stored in the refrigerator, bring to room temperature for serving.  

ChezCindy: Apricot Mostarda Sweet-savory Jam

 

Dried apricots are used to make this delicious sweet and savory, somewhat spicy, jam.  The Italian name for this condiment is "mostarda" as it uses mustard seeds to add the edge to the sweet jam, as well as crushed red pepper flakes for an unexpected taste of heat.  

Make a full recipe, or even double it, as the mostarda stores well in a glass container kept in the refrigerator for a few weeks.  Pictured here I have used the mostarda with a soft goat cheese, pistachios, and sourdough crackers.  It also works well added to mayonnaise to make a sandwich spread for turkey sandwiches served with tea for a tea party.  Most commonly, the mostarda is used as part of a charcuterie board paired with cured meats, cheeses, spiced nuts, olives, and breadsticks.  All delicious together.  

 Apricot Mostarda 

1 tablespoon olive oil

1 small shallot, finely chopped

1/4 teaspoon sea salt

1 teaspoon coarse grain mustard, such as Maille

1/2 teaspoon red pepper flakes

1/2 cup white wine vinegar

5 tablespoons granulated sugar

1 teaspoon Dijon mustard

2 cups dried apricots, chopped

Heat the olive oil in a small saucepan over medium heat.  Add in the chopped shallot and salt, stirring to combine, cooking for about 2 minutes until the shallots are soft.  Stir in the coarse grain mustard and red pepper flakes, cooking for 1 minute.  Add in the vinegar and sugar.  Bring to a simmer, stirring often until the sugar is dissolved, about 3 minutes.  

Whisk in the Dijon mustard, and 1 cup of apricots.  Bring this to a simmer, stirring often, cooking for 8-10 minutes.  The apricots will become plump and begin to thicken into a jam-like consistency.  Turn off the heat, stirring in the remaining apricots.  Cover the pan with a lid, cool to room temperature.  Serve with soft cheeses, cured meats, nuts, and with crackers or toasted crostini.

Mostarda can be stored in a glass container with a tight-fitting lid in the refrigerator for several weeks.  Serve at room temperature.  

ChezCindy: Spring Puttanesca with Linguine Pasta

 

Classic puttanesca is traditionally made with big bold flavors, most always including tomatoes and/or tomato paste, along with capers, olives, and garlic.  Punchy, fragrant and enticing in so many ways.  

This recipe brings a curve ball eliminating the tomatoes and leading off with a line-up of spring players.  I use wild ramps, a wonderful aromatic allium only found in early spring.  It has the flavor combination of leeks and garlic.  Check the local farmers markets in April to score this treasure.  If ramps are not available, the market will likely have spring onions, a cousin to common grocery store green onions, or scallions.  I'm also including herbaceous spring salad greens such as baby arugula or spinach.  

Anchovies, or not.  They offer such depth of flavor.  You can leave them out or substitute white miso paste or Worcestershire sauce.  Pasta choice for this recipe is linguine, but your favorite or what you have available is good too.  That is the beauty of puttanesca as it uses mostly pantry staples, onions, garlic, olives, capers, Calabrian peppers, and traditionally, canned tomatoes.  An easy go-to that is quick to bring to the table.  This classic change-up will score big with your loved ones.  

Spring Puttanesca with Linguine Pasta

1-pound uncooked linguine

1 large bunch ramps, or 2 spring onions, or 6 green onions

1/2 cup olive oil

5 large garlic cloves, thinly sliced

1-ounce flat anchovy fillets in olive oil, or 1 tablespoon white miso paste, or 1 tablespoon Worcestershire sauce

1/4 cup capers, drained

2 teaspoons jarred Calabrian chilies in oil

1/2 cup dry white wine

1/2 cup Castelvetrano olives, pitted and coarsely chopped (or your favorite olive)

3 cups loosely packed baby arugula

1/2 cup loosely packed fresh parsley

Additional olive oil for serving

Bring a large saucepan filled with water to a boil.  Add in 2 tablespoons of salt and the linguine, stirring to keep the pasta from sticking together.  Cook for 2 minutes less than the time listed on the pasta package.  Reserve 1 cup of pasta water, then drain.  Set aside.

While the pasta cooks, thinly slice the ramps, or onions, separating the bulbs form the greens.  Thinly slice the garlic, chop the olives and the parsley.  Set aside.  Measure out all other ingredients as the cooking process moves quickly.  Best to be ready with each ingredient.

Working with a large high-sided pan, such as a Dutch oven, over medium heat, add in the olive oil, cooking for 1 minute.  Add in the prepared ramp bulbs or onion bulbs, garlic, anchovies or substitute, drained capers, and chilis, stirring to combine, cooking for about 3-5 minutes, until the anchovies have melted in and the ramp bulbs begin to soften.  Increase the heat to medium-high, add the wine, stirring often, cooking for 2-3 minutes until the wine is nearly evaporated.  Stir in the olives and ramp/onion greens stirring often until heated through, about 2 minutes.  

Add in the pre-cooked pasta, reserved pasta water, simmer and tossing to combine, about 3-4 minutes.  Off the heat, fold in the arugula and parsley, allowing the pasta to absorb the water, about 3-5 minutes.  Divide among serving bowls, drizzle a bit more olive oil on top and serve.  

ChezCindy Ligurian Olive Oil & Citrus Cake

 

Liguria is one of Italy's best regarded regions known for its terroir for olive trees and the subsequent production of extra virgin olive oil.  Ligurian olive oil has a fruity more delicate flavor that enhances the ingredients it is paired with.  Using it here in this recipe for Olive Oil Citrus Cake results in a cake with a golden hue and a moist crumb.  The cake does not taste like olive oil nor citrus, but more of a well-balanced bite that leaves you wanting more.  Offering a cake uniquely different than one made with butter.  

Ligurian Olive Oil & Citrus Cake 

1 1/2 cups Ligurian extra virgin olive oil

3 large eggs, room temperature

1 1/4 cups whole milk

zest and juice of 1 large lemon

zest and juice of 1 large orange

1 1/2 cups granulated sugar

2 cups all-purpose flour

1 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Shrimp Burger Sliders

 

This delightful sandwich has become my personal go-to dinner when I am home alone, free to make anything I desire.  I turn shrimp into a slider sandwich, topped with a remoulade sauce, that pairs really well with a sparkling brut rose wine.  Very indulgent for just me and the pups.  Although, they're not eating shrimp.  Maybe just a few potato chips.  

The key to making the shrimp burgers it to puree a portion of the shrimp in a food processor, keeping the remaining shrimp in a rough chop.  The pureed shrimp, combined with the chopped, keep the burger from falling apart as the natural gelatin in the shrimp creates the necessary binding factor.  So, the burger is 100% shrimp with no extra fillers to bind it together.  

I top the shrimp burgers with my remoulade sauce, which is a what I serve with chilled shrimp cocktail instead of the standard red horseradish sauce.  The burgers are quick cooking in a skillet, served on a toasted bun.  A simple garnish of sliced Roma tomatoes is all I use.  

Shrimp Burger Sliders

1-pound medium shrimp (16-20 count)

1/2 teaspoon sea salt

a few grinds of black pepper

Slider bun of choice 

butter for toasting the buns

Roma tomatoes, sliced

Prepare the remoulade sauce.  Set aside.  

Working with a small food processor, place about 1/3 of the shrimp into the processor bowl.  Pulse to create a rough puree of shrimp.  Remove the pureed shrimp, to a small bowl.  On a cutting board, roughly chop the remaining shrimp into small 1/2-inch pieces.  Combine these with the pureed shrimp.  Season with salt and pepper, stirring to combine.  With slightly wet hands, form the shrimp into small 2-inch patties, basically to fit the size of your slider bun.  

Heat a medium size non-stick skillet over medium heat, drizzle with a bit of oil.  Add the shrimp burgers to the hot pan, cooking on side one for about 3 minutes.  Flip each shrimp burger to continue cooking on side two for another 3 minutes.  These are small so they will cook quickly.  If you decide to make larger size burgers, adjust cooking time accordingly.  The internal temperature should read as 145 degrees.  Remove to a plate to rest.  

Meanwhile, prepare the slider buns for toasting by buttering the buns, placing in a hot grill pan or skillet, toasting until lightly brown.  

Place a shrimp burger onto the bottom toasted bun, top with a generous amount of remoulade sauce, add sliced Roma tomatoes.  Serve immediately.  

Remoulade Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon course ground mustard

a few shakes of hot sauce

1/2 teaspoon Worcestershire sauce 

1 tablespoon finely chopped shallots

1 large garlic clove, finely minced 

1 tablespoon finely chopped cornichon pickles

1 tablespoon capers, drained, roughly chopped

1 teaspoon lemon juice

Prepare all ingredients as listed.  Add to a small mixing bowl, mixing well to combine.  Taste for season, adjust as desired, adding more of what you like best.  I like more capers, but you might prefer more chopped shallots.  Add hot sauce as you prefer.  

ChezCindy: Parmesan Cheese Stuffed Mushrooms

It has been years since I have made stuffed mushrooms.  I was looking for a recipe to round out an Italian menu I was planning.  This dish popped into my head, and I am glad it did.  The recipe is easy to put together and delicious.  

Like many recipes for stuffed mushrooms, the stems become part of the stuffing.  Garlic gives great flavor, along with cream cheese, Parmesan and breadcrumbs to hold it all together.  The mushrooms and filling can be put together ahead of time, and then baked when ready to serve.  Great as an appetizer or added to the dinner plate.  I won't wait so many years to make it again.  

Parmesan Cheese Stuffed Mushrooms

1 1/2-pounds baby bella mushrooms

2 tablespoons unsalted butter

2 cloves garlic, minced

1/4 cup plain breadcrumbs

1/2 teaspoon sea salt

1/4 cup grated Parmesan cheese, plus more for topping

4 ounces cream cheese, room temperature

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme

Olive oil to drizzle over the filled caps

Preheat the oven to 400 degrees.  Lightly grease a baking sheet with cooking spray.  Set aside.

Wash and dry the mushrooms.  Remove the stems from the mushroom caps.  Place the caps on the baking sheet.  Roughly chop the mushroom stems.

Working with a medium size skillet, add in the butter to melt.  Once melted, add in the chopped mushroom stems, cooking for about 5 minutes, stirring occasionally.  Add in the minced garlic, cooking for about 30 seconds, then add in the breadcrumbs and the salt.  Stir and cook for 3-5 minutes, so that the breadcrumbs are lightly browned.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, add in the now cooled mushroom breadcrumb mixture, Parmesan, cream cheese, parsley and thyme.  Using a rubber spatula, mix until combined.  Using a small spoon, add about a tablespoon of the filling to each mushroom cap.  Sprinkle the filled caps with additional Parmesan.  Bake in the oven until the mushrooms are soft and the tops are golden, about 20 minutes.  Serve while hot or warm.  Drizzle with additional olive oil and a sprinkle of fresh grated Parmesan.  

ChezCindy: Arugula Salad with Ribbons of Vegetables

 

This salad is perfect as we head into Spring.  We still have winter citrus available with clementines and mandolins, sweet little oranges.  But we are longing for the freshness of early spring vegetables.  

Arugula serves as the bed of the salad, a hearty bitter green.  The gentle ribbons of carrot, zucchini, and shaved fennel top the arugula, with the sweet orange segments to balance the bitter notes of the arugula.  I like leaving this as a composed salad, just drizzling the dressing generously over the top.  Use tongs to grab the mix of vegetables, letting the dressing cling as you pull up and plate your serving.  It is perfect alongside some plump roasted shrimp or honey-mustard glazed salmon.

Arugula Salad with Ribbons of Vegetables

1 5-ounce container of baby arugula greens

2 medium carrots, peeled and shaved into long strips

2 small zucchini, peeled and shaved into long strips

1 large fennel bulb, tough outer leaves removed, shaved into thin strips

3 clementines, peeled and sliced crosswise into thin rounds

1/3 cup sunflower seeds

To make the salad:  Place the arugula greens onto a large serving platter.  Using a vegetable peeler, shave the carrots and zucchini into long thin strands.  Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips.  Arrange the vegetable strips and the clementine rounds over the arugula.  Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit.  Serve additional dressing on the side if desired.  

To make the citrus dressing:  

2 tablespoons white wine vinegar

2 teaspoons orange juice

1 tablespoon honey

1 tablespoon Dijon mustard

1 teaspoon kosher salt

8 tablespoons olive oil

Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl.  Using a whisk, mix to combine.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency. 

 

Alternately, place the ingredients, except the olive oil, into a small food processor.  Process to combine.  Add in 2 tablespoons of the oil, process.  Continue adding in 2 tablespoons of oil, processing each time, until all of the oil is added, and the dressing is emulsified and creamy.  

ChezCindy: Salmon Piccata with Lemon Caper Sauce

 

Salmon piccata is a dinner that seems very elegant that you might order from a restaurant.  However, it is a quick cooking meal that you can serve at home in under 30 minutes.  Be sure to have all your measuring and chopping of the ingredients before you start cooking.  Once you start cooking, everything moves along very quickly.  I like to serve this with a rice pilaf or a thin spaghetti pasta.  

Piccata was once thought to have been created for Italian nobility during the Renaissance.  Further research leads to piccata being a dish made by Italian immigrants first noted in the 1930's.  It is more commonly made with chicken or veal, but always with a buttery pan sauce spiked with lemons and capers.  When you make piccata home, you and your family may feel as if you are dining like royalty.  Enjoy!!

Salmon Piccata with Lemon Caper Sauce

4 6-ounce skinless salmon filets, center cut

1 1/2 teaspoons sea salt, divided

3 tablespoons olive oil, divided

2 tablespoons chopped shallots

1/3 cup chicken broth

2 tablespoons capers, drained

1 teaspoon lemon zest

2 tablespoons fresh squeezed lemon juice

3 tablespoons unsalted butter

1 tablespoon Dijon mustard

2 tablespoons chopped flat leaf parsley

Dry the salmon filets with a paper towel.  Evenly season the filets with 1 teaspoon salt.  Heat a large nonstick skillet over medium-high heat.

Add 2 tablespoons of olive oil to the hot skillet.  Carefully add the filets to the pan flesh-side down.  Allow to cook without moving or turning for 4-5 minutes.  This will create a deep brown color on this first side.  Using a flexible spatula, flip each filet over to cook on the second side.  Cook on this side for 2-3 minutes.  The filets should be slightly pink at the center.  Remove the filets to a plate to rest.

Working quickly, add the remaining tablespoon of olive oil to the pan.  Add in the chopped shallots and the remaining 1/2 teaspoon of salt.  Stir to combine, cooking for about 1 minute.  Add in the chicken broth, lemon juice, capers, and lemon zest.  Simmer for 2 minutes to slightly reduce the mixture.  Whisk in the butter and mustard until smooth.  Turn off the heat, removing the pan from the heat surface.  Spoon the sauce over the salmon, sprinkle with the chopped parsley.  

ChezCindy: Skillet Chocolate Chip Cookie

 

This is such a fun and delicious recipe!!  So easy for an impromptu weeknight sweet treat.  

Think of traditional chocolate chip cookies, but as a single giant cookie.  I made it using an electric mixer, although it could just as easily be mixed in a bowl with a wooden spoon.  The cookie dough comes together in minutes.  Transfer it to a cast iron or cast enamel pan, no need to coat the pan with oil or baking spray.  It is fully baked in 25 minutes, less time if you prefer a gooey center.  Ready for you to eat straight from the pan!  Top the warm cookie with ice cream for extra indulgence.  

Skillet Chocolate Chip Cookie

8 tablespoons unsalted butter, room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon sea salt

1 1/4 cups chopped chocolate* from a bar, or chips from a bag

Heat the oven to 350 degrees.  In a large bowl, with a wooden spoon or an electric mixer, combine the butter, brown sugar and granulated sugar.  Mix until smooth and creamy.  Add in the egg and vanilla, mixing to combine.

Add in the flour, baking soda and salt to the butter mixture, mixing until barely combined.  Add in the chocolate, mixing until just combined.  

Transfer the batter to an 11-inch oven-safe skillet, cast iron or cast enamel recommended.  You may need to use your fingers to spread the batter evenly.  Bake in the hot oven for 22-25 minutes until golden brown.  Remove from the oven and let the cookie rest for about 5 minutes.  Serve warm, or at room temperature if desired.  

*use your favorite chocolate, either milk, semi-sweet, dark, and/or white  

ChezCindy: Red Wine Chocolate Cake with Red Wine Ganache

 

Consider making this delightful chocolate cake for your next celebration or simply for the love of chocolate cake.  

The recipe is one that has been shared on the internet in various iterations for the past several years.  I'm not sure of the recipe origin but pairing chocolate and red wine is always a winning combination.  It certainly is in this house.  The cake batter is made by using a cup of red wine along with the standard ingredients of butter, sugar, egg, flour, cocoa, etc.  The outcome is lovely without being too sweet as the wine adds balance to the flavor yielding a chocolate-forward taste.  The cake is once again a magically disappearing chocolate cake as often happens in this house.  This is one I will make again and again.  And, it goes great with a glass of red wine, pictured here is a Nebbiolo Italian wine.  An Oregan Pinot Noir or French red Burgandy would also pair very well.  Just imagine which part of the world you would like to "travel" to by way of chocolate cake.  

Red Wine Chocolate Cake with Red Wine Ganache

Cake:

1/2 cup unsalted butter, melted

1 1/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup granulated sugar

1 large egg, room temperature

1 cup dry red wine, room temperature

1 teaspoon vanilla extract

Ganache:

1 3-ounce semisweet chocolate bar, roughly chopped

2 tablespoons unsalted butter, diced

1 tablespoon light corn syrup

1/4 cup powdered sugar, sifted

2 tablespoons dry red wine, room temperature

Flakey sea salt for topping the cake, Maldon salt flakes recommended

To Make the Cake:  

Preheat the oven to 350 degrees.  

Butter an 8 or 9-inch round cake pan on the bottom and sides.  Line the bottom with a round parchment paper, butter the parchment.  Set aside.

In a small bowl, combine the flour, cocoa powder, baking soda, and salt, whisking to combine.  Set aside.  In a separate small bowl with a pour spout, combine the red wine and vanilla.  Set aside.

In the bowl of a stand mixer, or a large bowl with using an electric hand mixer, add the sugar and melted butter, mixing on medium-high speed to cream together until the mixture turns pale yellow.  Add in the egg, mixing until just combined.  Add in a third of the flour mixture along with half of the wine mixture, mixing to combine.  Add in the next third of the flour mixture and the remaining half of the wine mixture, mixing to combine.  Scrape down the sides of the mixing bowl.  Add in the remaining third of the flour mixture, mixing and scraping down the sides and bottom of the bowl.  

Transfer the batter to the prepared baking pan.  Place the pan onto the center rack, baking until a toothpick inserted in the center of the cake comes out clean with just a few crumbs.  About 40-45 minutes for a 9-inch round and 45-50 minutes for an 8-inch round.  Allow the cake to cool completely on a wire rack.  

To Make the Ganache:

While the cake is cooling, prepare the ganache.  Place the chopped chocolate in a small microwave-safe bowl.  Add in the diced butter and the corn syrup.  Microwave on high at 20 second intervals, stirring until melted and smooth.  Stir in the sifted powdered sugar and the red wine, stirring until fully combined and smooth.  Let stand at room temperature until the cake is cooled.  

Putting It All Together:

When the cake has fully cooled, run a small offset spatula around the side of the cake to loosen from the pan.  Carefully invert the cake onto the wire rack.  Brush off any excess crumbs.  Transfer the cake to your serving plate.  Using a ladle, pour the ganache onto the center of the top of the cake, using the ladle to work the ganache out to the sides of the cake, until the ganache is fully covering the top of the cake and beginning to drip down the sides.  Gently sprinkle flakey sea salt over the top of the cake.  Cut into wedges and serve with red wine if desired.  

Chez Cindy: Simple French Yogurt Cake

 

This simple French classic cake is made from a recipe in the cookbook GATEAU The Surprising Simplicity of French Cakes by Aleksandra Crapanzano.  It is the first recipe in the book, said to be a cake that "every child in France learns this recipe in nursery school, as it could not be easier to make."  The French yogurt is sold in half-cup jars and the jar is used as the measuring cup.  The simplicity lies in the repetition of 1-2-3, then 1-2-3 for the ingredients.  Easy to remember.   

                1 jar yogurt                1 jar oil

                2 jars sugar                2 teaspoons baking powder

                3 eggs                        3 jars flour

This is the basic recipe that can then be embellished as desired, adding in lemon zest and juice to the batter, or topping the baked cake with a sweet apricot glaze.  The choice of pan used is also open for interpretation.  Most commonly used is an 8x4-inch loaf pan, baked for 35-45 minutes.  Adjusting the baking time to 30-35 minutes, a 9-inch round pan could be used.  The cake is simple enough to be made in a bowl with a whisk or can be mixed in an electric stand mixer.  

French Yogurt Cake

1/2 cup plain yogurt  (1 jar)

1 cup granulated sugar  (2 jars)

3 large eggs

1/2 cup canola oil  (1 jar)

2 teaspoons baking powder

1 1/2 cups all-purpose flour or cake flour  (3 jars)

Preheat the oven to 350 degrees.  Butter and flour an 8x4-inch loaf pan.

Place the yogurt into a large mixing bowl.  Mix in the sugar until just combined.  Add in the 3 eggs, mixing after each addition.  Add in the oil, mixing well.  Mix in the flour and baking powder until just combined.  Transfer the cake batter to the prepared pan.  Bake for 35-45 minutes, testing for doneness after 35 minutes by inserting a long wooden pick into the center of the cake.  If it is still wet and sticks to the pick, continue baking until the pick comes out with just a few crumbs attached.  Cool in the pan for 10-12 minutes, then invert onto a serving plate.  

Dust with powdered sugar or serve with fresh fruit and jam.  

ChezCindy: Seared Chicken with Minty Mashed Potatoes & Peas

 

Cooking with fresh herbs is a great way to add flavor to a dinner that might otherwise be considered as standard or ho-hum.  Fresh mint is used to perk up chicken and mashed potatoes adding color and texture, no gravy needed.  Fresh basil or cilantro would also be great instead of mint as a different flavor adventure for another day.  

Seared Chicken with Minty Mashed Potatoes & Peas

1 pound Yukon Gold or Red Skin potatoes

8 ounces frozen peas

1 small bunch fresh mint, leaves rinsed and dried (about 3/4 ounce with stems)

4 6-ounce boneless skinless chicken breast

Kosher Salt, Black Pepper, Olive Oil

Fill a large pan with water placing onto the stove over medium-high heat, bring to a boil.  Rinse the potatoes, cut into 1-inch pieces leaving the skin on.  Carefully place the potatoes into the boiling water, adding 1 tablespoon of kosher salt.  Cook the potatoes until tender when pierced with a fork, about 12-15 minutes, adding the frozen peas at the last 3 minutes of cooking.  Chop half of the mint leaves, set aside.  

Meanwhile, prepare the chicken breast by patting dry with a paper towel.  Season the chicken with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.  Place a nonstick skillet over medium-high heat, adding 1 tablespoon of olive oil to the skillet.  When the oil is hot, using tongs carefully place the seasoned chicken breasts into the skillet.  Cook on side one for 6-7 minutes until the chicken is deeply seared and brown on this first side.  Using tongs, turn the chicken over to cook on side two for another 2-3 minutes, until the internal temperature is 160 degrees.  Remove the chicken from the skillet placing onto a serving platter.  Place the remaining mint leaves into the hot skillet adding a tablespoon of oil if the pan is too dry.  Toss and fry the mint leaves until crisp.  Remove from the pan, set aside on a paper towel.  

Drain the potatoes and peas, returning to the pan.  Mash along with the chopped mint, 1 1/2 teaspoons kosher salt, and 3 tablespoons of olive oil.  

Serve the mashed potatoes/peas alongside of the chicken breasts, garnishing the chicken with the fried mint leaves.