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Author Archives: nina in the kitchen
Lemon and Fennel Marinated Lamb
http://www.foodandwine.com/recipes/lemon-and-fennel-roasted-lamb-with-polenta
I found this recipe in Food and Wine magazine. We ( Dave) marinated it in a large Ziploc bag and then grilled it on a Weber style charcoal grill. For the ground fennel we used an old coffee grinder to grind up dried fennel seeds. And yes, use the entire lemon ground up in a food processor for the marinade.
I also used the Creamy Polenta recipe adapted from Cooks Illustrated which you can find in my website.
Cook’s Illustrated
This website http://cooksillustrated.com/ is the best source of thoroughly tested recipes, cooking techniques and products. It is an illustrated magazine without advertising and also is featured on America’s Test Kitchens.
Outdoor Summer Dinner Menu
Inviting friends for dinner is a stimulating experience! Dinner parties seem like an overwhelming task these days. You would be surprised what you can put together! Look for your stimulation……..your garden is in early summer bloom…….a few recipes in a favorite magazine you want to try………….your favorite people are in town……………….the weather forecast is perfect…..anything like that… Here is my most recent menu:
Avocado and Raspberry Salsa with Homemade Corn Tortilla Chips
Skewered Tiny Tomatoes and Mozzarella Balls
Fresh Summer Salad
Roasted Vegetable Terrine
Creamy Polenta
Lemon and Fennel Marinated Lamb on the Grill
French Bread
Fresh Fruit Tarts
Roasted Vegetable Terrine
Awesome presentation for a brunch, lunch or dinner party! It’s just as easy to double the recipe and make 2 terrines. Give one as a gift to a friend or neighbor. Definitely make this at least a day ahead of serving so it has time to chill and condense. Serves 8 as a generous side dish or main luncheon or brunch entree.
In 2 large shallow baking or roasting pans spread out the following vegetables:
1-1 1/2 pound eggplant, sliced 1/4 to 1/2 inch thick
2 red bell peppers, cored, seeded and cut in half, skin side up
2 yellow bell peppers, cored, seeded and cut in half, skin side up
Brush lightly with olive oil and sprinkle with Kosher salt or sea salt
Bake at 350 degrees about 30 minutes or until tender, but not to the point of being overly delicate . The skins should not brown.
Heat a large saute pan and add 2 tablespoons olive oil. Saute just until tender:
1 1/2 pounds zucchini, sliced crosswise 1/4 to 1/2 inch thick
1 medium yellow onion, peeled and cut in half lengthwise and sliced crosswise thin to medium
At the very end of the cooking time add 1 clove minced garlic and stir 30 seconds. Remove from heat.
In a 9 or 10 inch round cake pan layer the vegetables with a slight overlapping pattern circling the perimeter.
Sprinkle each layer with:
Parmesan reggiano cheese, grated very fine
Salt and pepper
Begin and end with the eggplant. Layer the other vegetables twice.
Start with 1/2 the eggplant and layer in the bottom of the pan.
Take 1/2 the zucchini and layer in an overlapping or close pattern.
Next layer the red and then the yellow peppers.
Repeat zucchini and peppers.
End with the eggplant.
Place the filled pan on top of a sheet of parchment.With a small sharp knife score around the bottom perimeter of the pan. Take the parchment and finish cutting the circle with a sissors.
Place the parchment on top of the terrine. Then take a slightly smaller round baking pan and place it on top of the parchment.
Fill this pan with heavy weights, such as cans and jars of food. Refrigerate at least 7 hours.
Liquid will rise to the top. This needs to be drained as well as you can.
Choose a round serving platter or even a pedestal cake plate to serve your terrine.
Run a dull knife around the perimeter of the terrine. Place the inverted serving platter over the top of the terrine. Keeping them close together invert them. Voila!
Slice into 8 pieces like a pie. First cut in half, then halve the halves, then halve the quarters.
Recipe originates from The Barefoot Contessa, by Ina Garten
Creamy Polenta
My favorite polenta recipe so far! This delish soft polenta is great because you can make it ahead of time for a dinner party, even chill it the day before or keep it warm and finish it in the oven just before serving. The recipe is originally from Cooks Illustrated which is an online source you need to pay for to subscribe. Cooks Illustrated is always the best source of thoroughly tested and researched recipes.
Bring to a boil in a heavy bottom large pot:
7 1/2 cups water
2 cups whole milk (organic milk has a real milk flavor and is rich in Omega – 3 fatty acids)
1/2 tsp Kosher salt
Place a ring of aluminum foil on the burner, underneath the pot to limit the amount of heat transfer. The goal is for the polenta to steam and not simmer.
Slowly, 1 tablespoon at a time, add and whisk in:
1 and 1/2 cups medium grind cornmeal (Bob’s Red Mill Organic Medium Grind is perfect unless you have a source of freshly ground)
Most recipes mix with a wooden spoon. I prefer the metal whisk to prevent lumping.
Bring it to a slight boil and then manage the heat with a low temp or use of the aluminum ring. Do not allow polenta to simmer. You should only see steam rise and not a true boil either. If your polenta simmers or boils at your lowest temperature setting, add the aluminum ring for your cooking pot to buffer the heat.
Stir often with the whisk and steam at least 30 to 60 minutes, depending on the grind of the cornmeal. Taste should be very loose and creamy, not gritty. Remove from heat.
Add 1/2 stick unsalted butter and stir till melted. Organic butter does taste much better!
Also mix in:
1 large clove garlic, minced
Salt and pepper to taste
Pour into a 9 x 13 inch glass baking pan. Sprinkle with:
1 cup finely grated parmesan regianno.
Cover with Saran wrap. Chill or keep warm at room temperature if serving within an hour or so.
Before serving remove Saran, blot condensation from the cheese with a paper towel, and bake at 450 degrees till bubbly. This will take 10 to 30 minutes, depending on the temperature of the polenta.
Serve right away. Makes enough for 8. This is a creamy soft polenta, great as a side dish with roasted lamb!
Dinner Parties
We have hosted an unknown number of dinner parties……. As the clock approached 6:30 PM, there were times when my husband and I asked each other, “Why are we doing this?” Planning and coordinating schedules, menus, food shopping, food prep all take time. Since I tend not to plan my time well and had 3 children to care for, guests would often ring the doorbell while the kitchen was is in chaos. Slowly my kitchen is better prepared as guests arrive and we are enjoying the process more with each experience.
Our dinner parties range from a formal dinner club which meets every 2-3 months, to a gathering of last minute friends to a more complex coordination of special friends with busy schedules. I always wish we would make more time to share food and friendship in our home. Planning dinner parties is stressful, but also a creative way to share with friends.
Clean up: we all have our styles. I am careful to refrigerate leftovers during the dinner party. Most of the clean up is after they leave. The glassware waits until the next morning, a trick I learned from Mom and Dad’s dinner parties.
Treat yourself and your friends to delicious healthy food………..enjoy each other along the way!
Prosecco and Fruit Terrine
I have made this for friends many times. They always love it! Fresh fruit and clear sweet sparkling wine make beautiful terrines. This is very easy and quick. No baking, only cooling time in the frig. Recipe is originally from Gourmet Magazine, August 2002. Reminds me of the mid-century Jello Salads, but without the food coloring and with the added kick of Prosecco. You can also call it Solid Sangria!
3 cups fresh fruit, anything except pineapple, mango or papaya works with gelatin. Choose a variety of color. Peel the thicker skinned fruits. I like blueberries, blackberries, white grapes, and raspberries.
4 – 1/4 oz envelopes Knox unflavored gelatin (other brands may clump)
1 – bottle Proseco, Italian white sparkling wine
1 cup sugar
4 tsp fresh lemon juice
10 – 6oz ceramic or glass cups
- In a medium sauce pan combine 2 cups Prosecco and sugar. Heat and stir till sugar is dissolved.
- Remove pan from heat.
- In a medium bowl place gelatin. Slowly whisk in Proseco until dissolved and let sit 1 minute till softened.
- Add gelatin mixture to heated Prosecco mixture and whisk to combine.
- Stir in remaining Prosecco and lemon juice.
- Cool mixture and stir occasionally, just to room temp.
- Once gelatin is at room temperature, spoon 2 tablespoons into each mold.
- Chill 1 hour to set. (keep remaining gelatin at room temperature)
- Arrange fruit in each mold. Molds will be inverted, so keep that in mind.
- Divide remaining gelatin mixture among molds.
- Chill at least 6 hours.
- To unmold, dip molds individually in a pan of hot water 3 to 5 seconds to soften. Loosen from sides with a sharp knife.
- Invert each terrine onto it’s serving plate and shake to unmold.
- Voila!
Shrimp Korma with Brown Rice
This awesome recipe was worth making twice this week. After making it for dinner early in the week I made it again, a double batch, and served it at a dinner party over the weekend! They all loved it! Full of flavor, authentic Indian cuisine and low in fat and calories! The only changes I made was as I usually do, double the spices: onion, red bell pepper, curry, garam masala, ginger, garlic…..you got the idea. If you are making 1 recipe, use 1/2 can light coconut milk in the Korma and add the rest to the brown rice with the broth! I bought frozen shrimp from our local produce/meat market;raw, shelled and deveined, 16/20 per pound. I also added a few more shrimp than the recipe. p.s. India Tree brand Garam Masala from Seattle is an awesome brand!
I think it is worth replacing refined rice with brown rice. Saute some onion in olive oil, add the brown rice and saute a few minutes, add twice as much broth and/or light coconut milk and simmer 45 minutes! Perfecto! No gluten, no simple carbs, lots of fiber and a chewy nutty flavor much better than bland white rice. The whole grain/high fiber brown rice carbs stick with you without the simple white rice/low fiber carb rush.
Plan to serve this dish in a bowl with a spoon……….you don’t want to miss a drop!
Top this dish off with Greek yogurt, Fage 0% fat is my favorite………..Enjoy!
http://www.myrecipes.com/recipe/shrimp-korma-basmati-rice-50400000112992/
The Menu
Avocado n Strawberry Salsa with Homemade Corn Tortilla Chips
Marinated Fresh Michigan Asparagus Salad
Shrimp Korma with Coconut Brown Rice
Proseco and Fresh Fruit Terrine
Check Out the New Food Pyramid Plate!
Is this a new easy way to eat healthy? A new replacement for the food pyramid! What do you think?
nina in the kitchen 