Monday, May 21, 2018

Grilled Spring Onions with Romesco Sauce

Grilled Spring Onions with Romesco Sauce


  • 1 head garlic
  • 2 ripe tomatoes
  • 3/4 cup  blanched almonds, toasted
  • 1/2 cup  hazelnuts, toasted and skinned
  • 4 small day-old baguette slices
  • 1/2 cup  extra-virgin olive oil, or as needed
  • 2 Tbs. red wine vinegar, or as needed
  • 1 tsp. pimentón dulce or paprika
  • Fine sea salt
  • 24 spring onions, each about 1 inch  wide at the bottom
  • Crusty bread for serving

1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.

2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.

3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.

Thursday, May 17, 2018

Sautéed Chicken Tenders with Peas and Mint

Sautéed Chicken Tenders with Peas and Mint

  •  flour for dredge
  • 10 oz.  chicken tenders
  • Kosher salt and freshly ground pepper
  • 2 Tbs. olive oil
  • 1 1/2 cups  shelled fresh or frozen English peas
  • 6 oz. sugar snap peas, strings removed
  • 1 cup chicken broth
  • 2 Tbs. minced fresh mint
  • 1 1/2 Tbs. fresh lemon juice


1. Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Season the chicken lightly with salt and pepper, then dredge in the flour.

2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snap peas to the pan and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring to scrape up the browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost tender, about 3 minutes.

3. Return the chicken and any juices on the plate to the pan and add the mint. Simmer, uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasoning. Divide the chicken and vegetables between 2 warmed plates and serve immediately. Serves 2.

Wednesday, May 16, 2018

Crepes with Strawberries and Whipped Cream


For the crepes:
  • 1 cup  all-purpose flour
  • 1 1/2 cups  milk
  • 2 eggs
  • 1/2 tsp. kosher salt
For the whipped cream:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup  sugar
For serving:
  • 2 cups fresh strawberries
  • Confectioners’ sugar for dusting (optional)

1. To make the crepes, in a blender, combine the flour, milk, eggs and salt and blend on medium-high speed until well combined and smooth, about 30 seconds. Let the batter stand at room temperature for 15 minutes, or transfer to an airtight container and refrigerate overnight.

2. Place a crepe pan or 8-inch nonstick fry pan over medium-high heat and spray with nonstick cooking spray. Gently stir the batter, then pour 1/4 cup (2 fl. oz./60 ml) into the pan, lifting and tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, 1 to 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more nonstick spray to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready.  You should have at least 12 crepes.

3. To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream and sugar on medium-high speed until stiff peaks form, about 4 minutes.

4. To assemble, lay a crepe flat on your work surface and spoon about 3 Tbs. of the whipped cream onto one-fourth of the crepe. Fold the crepe in half over the filling, then fold in half again. Repeat to assemble the remaining crepes.

5. To serve, place 2 crepes on each of 6 plates. Top each pair of crepes with about 1/3 cup of the strawberries and lightly dust with confectioners’ sugar. Serve immediately. Makes 12 crepes; serves

Thursday, May 10, 2018

Mussels with Leeks and White Wine

This is a favorite for Bob and I at the local pub , we always get loads of bread for dipping.
Mussels with Leeks and White Wine


  • 2 1/2 lb. mussels, scrubbed and debearded
  • 2 Tbs. semolina flour
  • 3 Tbs. unsalted butter
  • 2 shallots, minced
  • 2 leeks, white and light green parts, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/4 cups white wine
  • 3/4 cup chicken stock
  • Kosher salt and freshly ground pepper
  • 1 Tbs. crème fraîche
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Lemon wedges for serving

1. Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.

2. In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with salt and pepper. Bring to a simmer and cook until the broth is aromatic, about 5 minutes.

3. Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the crème fraiche.

4. Spoon the mussels and broth into warmed large soup bowls and sprinkle with the parsley. Serve with lemon wedges alongside. Serves 2 to