March 2009—Angela & Janine

Easter Possibilities

Angela and Janine

March 2009

Sunrise Smoothies

Tomato and Goat Cheese Tarts

Strawberry Spinach Salad

Roast Rack of Lamb

Tarragon-mint Butter

Mint Jelly

Buttermilk Cheddar Biscuits

Blueberry Streusel Muffins

Snow Peas with Toasted Almonds

Red Pepper and Gorgonzola Risotto

Lemon and white Chocolate Mousse Parfait with Strawberries

Toffee Cookies

A Yummy and Fun Easter Cookie

Sunrise Smoothies

Barefoot Contessa: Back to Basics

1 cup chopped strawberries

1 cup seeded watermelon

1 cup fresh peach

1 cup (1/2 pint) raspberry sorbet

1/4 cup fresh squeezed orange juice

Watermelon spears for garnish

Place the strawberries, watermelon, peach, sorbet, and orange JUice in a blender and puree until smooth and creamy. Add more orange juice if you would like it a little less thick. Serve immediately with watermelon spears.

Tomato and Goat Cheese Tarts

Barefoot Contessa: Back to Basics

Makes 4 individual tarts

1 package (2 sheets) puff pastry

Good olive oil

4 cups thinly sliced yellow onions (2 large onions)

3 large garlic cloves cut into slivers

Kosher salt and freshly ground black pepper

3 Tbsp dry white wine

2 tsp minced fresh thyme leaves

4 Tbsp freshly grated parmesan cheese

4 oz garlic and herb goat cheese or plain

1 large tomato cut into 4 (1/4 inch thick) slices

3 tablespoons julienned basil leaves

2 ounces Parmesan cheese shaved with vegetable peeler

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11x11-inch square. Cut 2 six-inch circles from the sheet of puff pastry. Repeat with the second pastry sheet to make 4 circles in all, Place the pastry circles on baking sheets lined with parchment paper and refrigerate until ready to use.

Preheat oven to 425°.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently until the onions are limp and there is almost no moisture remaining in the skillet. Add ~ tsp salt and a ~ tsp. pepper, the wine, and the thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a ~ inch wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle with a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place one-quarter of the onion mixture on each circle, again staying within the scored edge. Crumble one ounce of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes until the pastry is golden brown. Serve hot or warm.

Strawberry Spinach Salad

1/2 cup toasted pecans

1 (10 oz.) package fresh spinach

1-1/2 cups sliced fresh strawberries

Poppy Seed Dressing

3/4 cup sugar

1 Tbsp poppy seeds

1 tsp dry mustard

1/2 tsp salt

1 tsp grated red onion

1/3 cup apple cider vinegar

Spread pecans in a shallow pan. Bake at 350 °F for 5 to 7 minutes until toasted. (You can also just do this on stove with frying pan). Cool. Combine pecans, spinach and strawberries in a large bowl; serve with poppy seed dressing.

Roast Rack of Lamb with Tarragon-Mint Butter or Mint Jelly

Bon Appétit, April 2009 and Lindsay Family

Rack of Lamb (frenched)

2-3 garlic cloves

Dried rosemary

Garlic salt or Lawry’s season salt

Olive oil

Cut garlic cloves in halves or quarters and using a sharp pointed knife, insert the cloves into the thicker parts of the lamb. Rub about a teaspoon and a half of the olive oil onto the lamb. Then, season with the season salt and about a tablespoon of the dried rosemary.

Place on roasting pan or on a rack in a shallow sided baking sheet. Roast or broil at 500 °F for approximately 20-25 minutes. If checking, the meat should be cooked all the way through, but still quite pink inside.

Remove from oven and let stand a few minutes before cutting.

Eat with the mint jelly sauce on the side, or you can slather the tarragon-mint butter over the lamb as it comes out of the oven.

Tarragon-Mint Butter

3/4 cup unsalted butter at room temp

3 Tbsp chopped fresh tarragon

3 Tbsp chopped fresh mint

4 tsp tarragon vinegar

2 tsp coarse kosher salt

2 tsp orange zest

Blend all ingredients together using electric mixer. This is also good on steamed mixed vegetables

Mint Jelly

1-1/2 cups fresh mint leaves

2 tsp lemon juice

“Certo” liquid pectin (blue box found with canning supplies)

3 cups sugar

2-1/4 cups water

Follow instructions in “Certo.” Homemade mint jelly is good, but you can also buy great mint jelly at the store. It is located with jellies and jams.

Blueberry Streusel Muffins

Barefoot Contessa: Back to Basics

3-1/2 cups all-purpose flour

1-1/2 cups granulated sugar

4-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk, shaken

1/4 pound (1 stick) unsalted butter, melted and cooled

1-1/2 tsp grated lemon zest

2 extra-large eggs

2 cups fresh blueberries (2 half-pints)

Streusel Topping

3/4 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1 tsp ground cinnamon

1/4 tsp kosher salt

4 Tbsp cold unsalted butter, diced

Preheat the oven to 375 °F. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2-inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffin for 20 to 25 minutes, until golden brown.

Buttermilk Cheddar Biscuits

Barefoot Contessa: Back to Basics

2 cups all-purpose flour

1 Tbsp baking powder

1-1/2 tsp kosher salt

12 Tbsp (1-1/2 sticks) cold, unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated extra-sharp cheddar

1 egg beaten with 1 Tbsp water or milk

Preheat oven to 425 °F.

Place 2 cups flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter in the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the cheddar with a small handful of flour and, with the mixer will on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough out to a rectangle 5 x 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. (Depending on what you need, you can easily get 12 or 14 small biscuits out of rectangle). Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through.

Serve warm or hot.

Snow Peas with Toasted Almonds

Bon Appétit, April 2009

1 Tbsp unsalted butter

1/4 cup sliced almonds

1/2 lb snow peas, trimmed

2 tsp minced shallot

1 tsp fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1-1/2 minutes. Add snow peas and shallot; sauté until crisp-tender 1-1/2to 2 minutes. Remove skillet from heat. Add lemon juice. Season with salt to taste.

Red Pepper and Gorgonzola Risotto

Serves 6

1-1/2 cups Arborio or similar short-grained rice

2 grilled bell peppers (bought from the deli will be fine), skinned and chopped

1/8 lb Gorgonzola

1 green onion, chopped (green and white parts)
1 clove garlic, crushed

1 quart beef broth

Salt and pepper to taste

3/4 cup freshly grated Parmigiano Reggiano

2 Tbsp heavy cream

2 Tbsp olive oil

2 Tbsp unsalted Butter

Sauté the onion and the garlic in the oil and half the butter, over a moderate flame, for a few minutes—you want them to wilt, but not brown. Add the peppers and the ice, together with a pinch of salt and pepper to taste. Cook, stirring, over a medium flame for 3-5 minutes.

Add a first ladle of broth, and continue adding broth and gently stirring as the rice absorbs it, until it reaches the al dente stage. About half way through the cooking, add the gorgonzola to the pot, and when the rice is al dente, stir in the butter, parmigiano, and cream. Cover and let rest for a minute, and it’s ready.

Lemon and White Chocolate Mousse with Strawberries

Bon Appétit, April 2009

5 large egg yolks

1/2 cup sugar

1/2 cup fresh lemon juice

4 tsp finely grated lemon peel

Pinch of salt

1/4 cup plus 2-2/3 cups chilled heavy whipping cream

1 3.5-ounce high-quality white chocolate (such as Lindt or Perugina, do not use chips), finely chopped

5 cups sliced hulled strawberries (about 2 pounds)

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160 °F to 170 °F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining 2-2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups each).

Layer scant 1/4 cup lemon mousse in each of parfait glasses; top with 2 tablespoons strawberries. Layer scant 1/4 white chocolate mousse over strawberries. Repeat layering 1 more time.

Can be made 1 day ahead. Cover with plastic wrap and chill.

Toffee Cookies

Lindsay Family

2 cubes butter

1 cup brown sugar

Cream together and then add 1 egg yolk, beat hard

Add:

1 cup flour

1/4 tsp salt

Spread on greased cookie sheet with edges Bake at 325 °F for 30 minutes. Melt 8 chocolate bars and spread over the bars as the pan comes out of the oven. Sprinkle with chopped pecans if desired. Cut while warm.