{Green Goodness}: Kale and Apple Salad with Lemon Vinaigrette

Now that September is here, there is an obvious (if not annoying) pull by merchandisers, social media--everyone, it seems--to forget about the remaining weeks of Summer. And being one who is resistant, if not defiant, to give into the pumpkin spice spell before its time, I'm continuing my summer-ing ways until the very end. But that doesn't mean I won't give a slight nod to my favorite season in time for its arrival.

Here enters a fresh, good-to-you, good-for-you, kale salad that keeps on the light side of things (summer vibes, indeed), while showcasing crisp, green apples that point the way to the autumn eats just around the corner.  Crowned (or garnished) with freshly grated pecorino romano shavings and dressed with a punchy lemon vinaigrette, this salad is a veritable ode to the best of both seasons.

I whipped it up in sheer minutes last night and it seemed to be all gone in just as many minutes following.  It seemed to be, but not quite :), however there were no leftovers to relish today, so I'll absolutely be doing a "make, eat, repeat" until I can't anymore.  I think you'll feel the same once you make it--and who can blame us?

So go ahead and live out your remaining Summer days with a wink at Fall that makes for...

Happy Eating!

Kale and Apple Salad with Lemon Vinaigrette

Ingredients:
Fresh kale greens
1 Granny Smith apple (or apple of choice), sliced
1/3 cup of freshly grated pecorino romano (plus more for extra garnish)
1 large lemon
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Kosher salt 
Freshly ground black pepper

Method:
Place greens in a large bowl, layer in apple slices and dress with vinaigrette (recipe to follow) and toss together to combine.  Sprinkle in cheese and toss again.  Serve on individual platings and finish with a final garnish of cheese.  Enjoy!

Lemon Vinaigrette
Add the juice of the lemon, dijon, honey, and salt and pepper to taste in a small bowl and whisk together.  In a slow stream, whisk in the olive oil until fully combined.  Enjoy. (Cook's Note: Vinaigrette can be made ahead and stored in the refrigerator in an airtight container for up to a week.)


  
 

Lemon-Spice Ice Cream Sandwiches

It's been quiet on the blog for a little while now, so I couldn't wait to get back to it after returning from my recent vacation in Cancun.  It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body. 

Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :)  So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.

Like the best ice cream sandwiches, it starts with homemade cookies.  But not just any cookies.  These cookies are brightly accented with lemon, and coupled with kicks of cinnamon and ginger, for the perfect citrus-spice mix.  The ease of bringing them together and assembling is the cream on top (or shall I say in the middle)--and they deserve a whirl in your ice cream repertoire during Summer--and beyond.

Happy Eating!

Lemon-Spice Ice Cream Sandwiches
Ingredients:
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

Method:
Preheat oven to 350 degrees F.  Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment.  In a bowl, whisk together flour, cinnamon, ginger and salt.  In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs.  Whisk dry ingredients into wet ingredients until smooth.  Spread batter evenly in prepared sheet.  

Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.  Let cool 5 minutes.  Loosen edges with a knife; flip out of sheet.  Remove parchment; flip top-side up onto a wire rack.  Let cool completely.

Transfer cake to a work surface; cut in half crosswise.  Place one half top-side down on a  piece of plastic wrap.  Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges).  Top with second half of cake, top-side up.  Wrap in plastic and freeze at least 8 hours and up to 1 week.  Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces.  Serve immediately, or wrap in plastic and freeze for up to 1 week.  Enjoy! 

Recipe courtesy of Martha Stewart Living 
  

Citrus Pound Cake

I spent my recent Sunday afternoon drinking in the fading sunshine... and baking a cake.  It wasn't the fancier variety of cake that may immediately come to mind.  But one equally special, all the same--and for all the right reasons.  Reasons like a beautiful, moist crumb, and wave upon wave of citrus infusion.  From zest and juice, to syrup and glaze, there was no mistaking the bright flavors and under notes that have made this cake a personal favorite for many years now.  I especially love it during the holidays when a little something extra special is the order of the day. And slice after decadent slice proves perfectly special.

Rather than go my more traditional route of lemon only (lemon pound cake is a wonder), I decided to mix things up a bit more and combine the flavors of grapefruit, orange and lemon.  Did I say this was a citrus pound cake?  And it's one of the most addictive desserts (or breakfasts, if you eat cake for breakfast.  I do.)  The absolute best part, however, is that it yields two cakes--one for savoring and one for sharing (or freezing until you're ready to indulge your sweet tooth all over again).

There's really not much left to say, other than you have to bake it.  And thank me later.

Happy Eating!

Citrus Pound Cake
Ingredients:
1/2 lb. (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
4 large eggs, room temperature
Grated zest of one grapefruit, one orange and two lemons
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup of citrus juice (combination of 1/4 cup each of grapefruit, orange and lemon), divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract

For the glaze:
1 1/2 cups confectioner's sugar
2 tablespoons citrus juice

Method:
 
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the citrus zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup citrus juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup citrus juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the citrus juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.  (Cook's Note: If freezing the cakes, don't apply glaze until you are ready to serve.) Enjoy!   

Recipe adapted from Ina Garten




 

Whole Roasted Branzino + The Fixins'

Food memories can be some of the sweetest to recall, transporting you back to times, places, scenes--and tastes--that make life special for all the right reasons.   One such memory recently came to mind, as I recalled a scrumptious Whole Roasted Branzino that I had enjoyed at the Italian food emporium, Eataly, during one of my jaunts to NYC.

A simple, yet elegant, preparation served up amazingly moist and succulent fish, with a crispy skin to match, for one of the best seafood bites I had enjoyed to date.  And with that delicious memory now back in view, I set out to bring the same delectable bite to my kitchen. 

My first time preparing a whole fish, rather than fillets, I was excited as much by the presentation of the dish, as I was the preparation.  I decided to stuff the fish with the wonderful flavors of citrus, onion and herbs, with an outcome that was as delicious as what I recalled at the restaurant.  I added to the decadence with a creamy parsnip puree and crispy, roasted kale to round out one amazing meal—and another delectable memory.

Happy Eating!

Whole Roasted Branzino

Ingredients:

2 Whole Branzino, cleaned, with head and tail intact (tip: get your fishmonger to do this)

Fresh thyme sprigs

2 teaspoons fresh lemon juice and lemon slices for stuffing

Onion slices

Kosher Salt

Flaked Sea Salt, optional

Freshly ground black pepper

Olive oil

1/4 cup dry white wine 

1/4 cup water 

Method: 

Preheat oven to 350°F. 

Sprinkle fish inside and out with kosher salt and pepper. Stuff each with thyme sprigs, onion and lemon slices. Arrange fish in 13x9x2-inch glass baking dish. Pour in wine, 1/4 cup water, and lemon juice. Drizzle with 1 1/2 tablespoons oil.

Roast fish 35 minutes. Remove from oven and finish with a drizzle of olive oil and sprinkle of sea salt, if using.

Recipe adapted from Bon Appetit

Roasted Kale   

Ingredients:

Kale, chopped or torn into leaves

Olive oil

Kosher salt

Freshly ground black pepper

Method:
Arrange kale on a baking sheet.  Drizzle with olive oil and season liberally with salt and pepper.  Toss to combine and place in preheated 350 F oven.  Roast for 25-30 minutes, or until preferred crispness. 

 

 

Toast with Lemony Pea Mash

I love it when one good thing leads to another.  You may recall my excitement over preserving lemons a while back (one scrumptiously good thing).  The next step in my preserving adventures has been to find ways to indulge in these delicacies.  And as it often happens, while reading through an issue of Bon Appetit magazine, I discovered the recipe for Toast with Lemony Pea Mash, which calls for, among other things, preserved lemons (another good thing).

So now, I'm happily on the way to discovering and devouring recipes that will bring this star ingredient into my cooking and noshing.  And I couldn't think of a better (or more satisfying taste) to lead the way than warm toast slathered with a sweet, lemony, herbaceous and garlicky "mash". 

As a quick bite, hors d'ouevres, late nite snack, or whatever, take the time to relish this simple recipe whose flavors are anything but.

Happy Eating!

Toast with Lemony Pea Mash

Ingredients:  
1 garlic clove, quartered 
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt 
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed 
2 tablespoons chopped fresh chives 
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided 
1 tablespoon (or more) fresh lemon juice 
1/2 teaspoon crushed red pepper flakes plus more for serving 
Freshly ground black pepper
Slices of ciabatta or other rustic bread, toasted

Method: 

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/2 tsp. red pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more red pepper flakes, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill. 

Recipe courtesy of Bon Appetit

 

Lemon Thyme Bars

I have quite a thing for citrus-y, tangy, tart desserts.  Whether we're talking pie, cakes, ice cream, or any other confectionery delight, my taste buds have a distinct affinity for citrus--particularly lemon.

A few weeks ago while visiting New York, I made my usual pit stop by Magnolia Bakery.  In addition to a decadent slice of Pistachio cake that I ordered to go, my companion and I interrupted the order of the evening and indulged in a little pre-dinner dessert with the most scrumptious and perfectly sweet-n-tart lemon bar.  (We similarly devoured the slice of cake, but only after we finished our dinner, of course.)  

The memory of that lemon bar, in all of its mouth-watering goodness, has remained with me like a sweet dream, so this past weekend as I toggled back and forth on what dessert to bring to my family barbecue, I decided to recreate my own version and savor those flavors up close and personal once more.  Fresh lemon juice and lemon zest deliver an undeniably lemony punch, with a little extra flair via the thyme shortbread crust, finished with a decadent lemon glaze to bring it all together. 

It was a sweet endeavor that filled my kitchen--and weekend--with recent fond memories and one pan of, dare I say, lemon-thyme perfection.  And as far as the barbecue went, everyone raved about how good they were, which is always a wonderful bonus. :)  Once you make them, I'm confident you will, too.

Happy Eating!

Lemon Thyme Bars

Ingredients:

Crust:
1/2 lb. unsalted butter at room temperature
1/2 cup sugar 
2 cups flour
2 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt

Lemon Layer:
7 large eggs
2 1/2 cups sugar
3 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Fresh thyme sprigs, for garnish

Lemon Glaze:
2 cups confectioner's sugar
1/4 cup freshly squeezed lemon juice (around the juice of 2 lemons) 
 
Method:
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking pan.

For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking ban, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, or about five minutes beyond the point where the filling is set. Cool to room temperature.

For the lemon glaze, whisk together the confectioner's sugar and lemon juice.  Add more or less sugar and/or juice for desired consistency.  Pour glaze over lemon bars and spread with a spatula to cover evenly.  Allow the glaze to set for at least 20-30 minutes.  Cut into squares and garnish with fresh thyme, if desired.  Serve and enjoy! 
Recipe adapted from Ina Garten
 

{How To} Making Preserved Lemons

My week is already off to a busy pace, but before too much time elapsed, I wanted to share a fun "cooking" project I undertook this past weekend: preserving lemons.  Not so much cooking, as it is assembly, it was the perfect little break in my full agenda to get me into the kitchen with one of my favorite ingredients.  The bright and fresh citrus was like Spring come early.

Preserved lemons are lemons pickled in salt and their own juices.  They are quick and easy enough to make and pack loads of scrumptious flavor once the pickling is complete.  After they're set up, then the "hard work" of waiting patiently for them to pickle over several weeks kicks in.  After that, you can feast on them for months to come, enjoying them in favorite recipes and even creating your own around this special ingredient.

 
I'm excited to have discovered the simple art of preserving lemons and imagine my pantry will never be absent of them again!  I was inspired by Food52 and followed their easy video tutorial to set up my beauties.  I hope you'll watch and then give it a go in your own kitchen.

Happy Eating!

Tell Me: Do you have any favorite pickling, canning or preserving recipes or techniques?