Leafy Green Fritters

 

Green Fritters 7

I love the way the feta crisps up and gets golden brown ….. this is a fantastic way of using up a fridge full of greens!  Today these were beet tops, spinach and a bit of zucchini grated in.

INGREDIENTS

  • 14 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
  • ½ cup chopped Italian parsley
  • ¼ cup chopped cilantro
  • ¼ cup chopped dill
  • 1½ teaspoons grated nutmeg (I didn’t measure; just grated a lot directly into the processor)
  • ½ teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • freshly cracked pepper
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, chopped
  • 2 large eggs
  • 3 ounces crumbled feta cheese (1/2 cup)
  • Olive oil or grapeseed oil for frying
  • Lemon wedges, for serving (optional)
  • Aioli, for serving (again, optional)

INSTRUCTIONS

  1. Steam greens, or briefly drop in boiling water for a few minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
  2. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
  3. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch).  Stick to cooking three or four at a time. I find these fritters a little tricky to flip, and the key is to make sure that you have space to flip but also to make sure the fritters are golden and crisp before flipping. Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional). Another serving idea is to prepare a creamy aioli and serve with that alongside …. you won’t be sorry!

Lucky me ….. I had a bunch of beet greens to use up and found this recipe on alexandracooks.com

Green Fritters 1

I minced up a generous handful of herbs.

Green Fritters 2

Crumble the feta by hand, and then just stir everything together with your cooled greens.

Green Fritters 3

Stir it all together (those little red bits are the beet tops), and you are ready to fry.

Green Fritters 4

Don’t overcrowd the pan!  3 or 4 only depending on the size of your pan.  Not only will it prevent them from browning nicely, it will be difficult to flip them.

Green fritters 5

green-fritters-6-e1560439446573.jpg

 

Beautiful Bowl

Beautiful bowl 7

This bright and beautiful bowl is packed with intense flavour and crunchy bits along with the chewy barley combined alongside pickled radish & ginger.

Dressing:

  • 1/2 cup rice vinegar
  • 1/4 cup miso paste
  • 4 tsp honey
  • 3 tbsp sesame oil
  • 2 tsp wasabi paste
  • 2 tsp fresh lime juice
  • 2 tsp soy sauce
  • 1/4 cup olive oil
  • 1 cup minced cilantro (use the stems!)

Combine all ingredients in a food processor and give it a good whiz until it is bright and creamy.

Beautiful bowl 1

Gather all the dressing ingredients together and it will take just a few minutes to combine.

Beautiful bowl 2

Use the stems of the cilantro, that is where the most flavour is – mince it first before blending.

Beautiful bowl 3

Bright, fresh, green – this dressing is a flavour packed bomb.  I’m sure it would be great on anything as well as this bowl …. I’m going to put it to use in whatever way I can find.

Pickled Radish:

  • 6-8 radishes, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

Slice radishes, and sprinkle with salt and sugar, then pour the rice vinegar over.  Allow the radishes to sit for at least 10 minutes.

Beautiful bowl 4

Barley:

  • 4 cups water
  • 1 tsp chicken or vegetable stock
  • 1 tbsp miso paste
  • 1 1/2 cups pearl barley

Bring water, miso and stock to a boil, then add the barley.  Bring to a slow gentle boil and allow barley to cook until just tender – about 25-30 minutes.  Rinse under cool water and allow to drain.

This recipe was inspired by Whitewater Cooks, and her Beautiful BC Bowl with salmon ….but you can do whatever you like with it.

YOUR BOWL:

If you are cooking a protein, marinade in some of the dressing, and then grill until cooked.  Grilling is by far the best – the honey will stick to any fry pan you use!

Beautiful bowl 6

This is as customizable as your fridge!  Use what you’ve got – tonight we had leftover flank steak so that made our protein, but honestly without a protein you will enjoy this just as much.

Assemble bowl with the barley, protein of choice and an assortment of toppings.  Tonight we used:

  • roasted peanuts
  • roasted sesame seeds
  • avocado
  • sliced snow peas
  • halved cucumber slices
  • slivered green onions
  • sautéed mushrooms
  • sautéed red onions & sweet peppers
  • cilantro, roughly chopped
  • nori sheets – roasted lightly and slivered

Everything about this bowl is a delight!  Customize it to your tastes.

 

Kale & Mushroom Risotto

I love this risotto!  It has just a hint of parmesan, rather than being driven by parmesan richness.  It is creamy, and a delicious side dish.  Add some grilled prawns and you’ve got a complete meal.

Risotto 6

This creamy risotto packs a vegetable punch with loads of kale and mushrooms.

  • 6 to 8 cups chicken broth
  • 2 cups mushrooms
  • 1 large shallot
  • 1 bunch kale
  • 2½ tablespoons butter
  • ½ teaspoon kosher salt
  • 1 ½ cups Arborio rice
  • ¾ cup white wine or brandy
  • ¾ cup Parmesan cheese
  • ½ tsp kosher salt
  • Fresh ground pepper

 

Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.

Clean and chop the mushrooms and kale. Mince the shallot.

Risotto 1

This photo may not show enough kale, but I usually have equal amounts of kale and mushrooms.

In a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot, mushrooms, kale, and ½ teaspoon salt, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes.

Risotto 3

Love the bright kale against the earthy mushrooms.

Add 1½ cups Arborio rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

Risotto 2

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Risotto 4

Stir in ¾ cup Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

Risotto 5

This is very flexible – tonight’s version included crimini and Portobello mushrooms, but you could use any variety you like.  To make a vegetarian version use vegetable stock.  Make sure you love the flavor of your stock, so important to the finished product. This will lose its creaminess if you can’t serve it right away, so keep a little of the warmed broth if you need to soften it up a bit.

Cauliflower & Feta Fritters

O M G – the salty creamy bits of feta combined with the still slightly tender but firm cauliflower bits are enough to make me want these on a regular repeat!!  I often find cauliflower a bit of a hard sell amongst the family members, but this will win over anybody sitting on the cauliflower fence.

Cauliflower 5

These make a great appetizer or side dish.  Serve for lunch with a green salad, any way you try it, they are a winner.

1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)

1/4 cup slivered green onions (optional but I loved the colour and brightness)

1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder

Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.

Cauliflower 2

Ice water is key to making sure your cauliflower doesn’t get overcooked and retains a bit of texture. Plunge it in right from the cooking liquid.

Cauliflower 3

Let the cauliflower drain so they don’t get mushy. 

In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs).

Cauliflower 4

Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

Heat oven to 200 degrees F and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.

Do ahead: Fritters both freeze and reheat well. To warm and recrisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again.
Olive oil for frying

To serve

  • 3/4 cup plain yogurt
  • 1 tsp Italian seasoning
  • 1 tsp fresh basil
  • 1 tsp crushed pink peppercorns
  • 1/2 tsp whole grain mustard
  • squeeze fresh lime juice
  • salt and pepper to taste

Combine all ingredients, and season to taste with the salt and pepper

Full credit for this goes to Deb Perelman of Smitten Kitchen, I only made a few changes, and created my own dipping cream.   She is fritter obsessed, and I am quickly becoming just as obsessed with fritters.  Any vegetable seems to work as a fritter!  I think what sold these as being a bit different is the feta cheese.  Once you fry them up, that feta gets crispy and the flavour just intensifies.

Teriyaki Chicken Rice Bowls

Looking for a quick dinner?  When the grandkids are here, I sure am!  This was perfect, and the girls loved it.  They built their own bowls and tucked right in.

Teriyaki 2

Here was my surprise for the night – Sloan put this together, and then handed it to me.  “Here you go Nana, take a photo now …… it looks pretty good”.  Then she handed me her cilantro before adding her vegetables and digging in.  The cilantro, apparently, was only for the photo!  Yes, it is the only photo I got tonight.  I will have to do it again soon.

Do you know how easy it is to make your own teriyaki sauce?  This recipe is so quick and simple to do you will want to keep a jar of it in the fridge all the time.

TERIYAKI SAUCE

  • 1/2 cup light brown sugar
  • 1/2 cup low sodium soy sauce
  • 4  tbsp rice vinegar
  • 1 tsp ground ginger
  • 2 – 3 garlic cloves, minced
  • 2 tbsp cornstarch

Combine all ingredients in a small sauce pan and bring to a boil.  Allow to boil gently just until sauce has thickened.  Thin with a bit of water if necessary to have it sauce like, and not jelly like!

Teriyaki 3

This jar might not look like much, but this teriyaki sauce is the bomb!  

Cook rice according to instructions.

Cut about 1 pound of chicken breast into bite size pieces, and marinate with a few tablespoons of the teriyaki sauce, while you prep the rest:

Slice a variety of vegetables, whatever you like!

Teriyaki 1

This could so easily be a vegetarian meal – just serve with the stir fried vegetables, or use tofu in place of the chicken.

Prep some toppings:

  • rough chop on cilantro
  • slivered green onions
  • toast sesame seeds

Okay, now things come together quickly!

In a hot wok or skillet, heat a neutral oil and quickly fry the chicken just until cooked through.  Set aside.

Wipe out wok/skillet and heat a bit more oil.  Stir fry vegetables until just crisp tender.

Set everything out and allow everybody to build their own bowls.  Remember to set out your teriyaki sauce to drizzle over.

Caesar Salad

Caesar salad 3

Love the textures of a great Caesar salad – contrasting fresh crisp greens, crunchy bacon and croutons, soft parmesan and a creamy dressing.

Everybody needs a great Caesar dressing in their kitchen, try this one and adjust to your families taste.  My grandkids don’t love garlic, so when they are over I usually go light on the garlic cloves but that’s totally up to you!

  • 1 egg (or 1/4 cup mayonnaise)
  • juice of 1/2 lemon
  • 1-3 cloves garlic
  • 2 anchovy fillets (packed in oil)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1-2 tbsp red wine vinegar
  • pinch of sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 – 3/4 cup oil (I like to use a combo of vegetable oil and really good extra virgin olive oil)
  • dash hot sauce (totally optional)

Combine all ingredients except oil in jar or blender.  Shake/blend really well until smooth, and slowly add oil until emulsified.  Taste and adjust for salt and pepper, adding more if necessary.

Caesar salad 1

Everybody helps make dinner around here, and Stella is learning the fine points of knife work!  Don’t worry, she quickly learned to rest the knife against her knuckles to avoid trimming her fingers……

Caesar salad 2

Assembling that cheese grater has all Sloan’s attention.

  • Wash your lettuce leaves and spin dry (you can do this ahead of time, wrap in clean kitchen towel and keep in fridge until ready to use, it really crisps up the lettuce)
  • Cook bacon until crisp and crumble.
  • Toss stale bread chunks in olive oil and a bit of salt and pepper and toast until dry and crunchy.  (This is also a great place to use dried herbs, and some garlic powder)
  • Grate Parmesan cheese

Toss lettuce pieces in very large bowl with the bacon, croutons and parmesan cheese.  Just before serving toss with dressing just until everything has a delicious coating.  Taste and squeeze a bit of lemon over if you like.

This easily goes from a side dish to a whole meal if you serve Caesar salad with grilled chicken or shrimp, and a side of garlic toast.

 

 

Cafe de Paris Beurre

Cafe de Paris 8

How to enhance an already perfect medium rare steak?  Cafe de Paris Beurre.  It’s that easy.

What’s that, you say????  Only the most amazing flavour packed umami bomb you will ever create.  Don’t be alarmed by the list of ingredients.  This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.

INGREDIENTS

  • 1 pound, 5 ounces unsalted butter, softened
  • 1 ounce ketchup
  • 3 teaspoons Dijon mustard
  • 1/2 ounce capers, rinsed
  • 2 ounces shallots, finely diced
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 tablespoon chives, snipped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dill, finely chopped
  • 1 teaspoon finely chopped thyme leaves
  • 1/2 teaspoon tarragon leaves
  • 1/2 teaspoon rosemary leaves, finely chopped
  • 1 clove garlic, finely chopped
  • 8 anchovy fillets, rinsed and finely chopped
  • 1 tablespoon brandy
  • 1 tablespoon madeira
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Cayenne powder
  • juice of one lemon
  • zest of 1/2 lemon
  • zest of 1/4 Orange
  • 2 teaspoons sea salt
Cafe de Paris 5

Just a few of the many ingredients needed.

Cafe de Paris 3

Okay, it might not look appetizing right now, but it smells incredible …

 

DIRECTIONS

  1. In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
  2. In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
  3. Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time.  Repeat this process with the remaining butter. Place in the fridge to chill before use.
  4. To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
  5. The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
Cafe de Paris 4

Ready to roll into logs and pop in the freezer (or gift bags!)

Cafe de Paris 6

Don’t just think of steaks, top any chicken or fish dish, or use it in place of garlic butter on bread.

Cafe de Paris Beurre 1

I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler.  If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!