Lemon Thyme and Ginger

South Indian Style Vegetable Curry

South Indian Style Vegetable Curry Recipe.

I love curries and I love vegetables, but when I cook them together, the vegetables just fall apart. Despite my best efforts, the cauliflower and sweet potatoes always break apart in the sauce. Vegetable curry is one of my favorite meals, but I was ready to give up on it. Fortunately, a few years ago I mentioned my frustration to one of my brother’s in law, and he suggested roasting the vegetables instead of boiling them in the sauce. His suggestion was so simple, but was the perfect solution to improve the curry’s texture.

South Indian Style Vegetable Curry recipe

South Indian Style Vegetable Curry recipe.

The original recipe is from Fine Cooking, “South Indian Style Vegetable Curry” by Ellie Krieger, which I’ve made several times. Unfortunately, the vegetables went from perfect to overcooked in a matter of seconds. Roasting the cauliflower flowerettes and sweet potato chunks made a huge difference in appearance and taste. This technique developed vegetables with a firmer texture and a sweeter flavor. As a result, the curry sauce did not overwhelm the vegetables, but created more body to stand up against the complexity of the spices. My beloved vegetable curry recipe was reborn.

South Indian Style Vegetable Curry recipe.

Not that the sauce needed more flavor, but I couldn’t stop myself and added an additional curry spice blend to the roasted vegetables. To compliment the existing spices in the vegetable curry recipe, I sprinkled Massale curry, over the cauliflower and sweet potatoes. It is a sweet curry spice blend, like spices used in the vegetable curry.

The downside to roasting the cauliflower and sweet potatoes is, that the curry is no longer a one pot meal. Now, it is a one pot and one sheet-pan meal. Despite the additional cleanup, this recipe is worth the extra step because the cauliflower and sweet potatoes taste so much better this way. Besides, cleaning the sheet pan is easy if you deglaze it with extra vegetable stock then add the stock to the curry. This extra step is up to you if you want it. The good news is, that the vegetables roast while the onions, carrots, tomatoes and Swiss chard cook in the curry sauce on the stove. If timed right, both sets of vegetables will finish cooking around the same time.

South Indian Style Vegetable Curry recipe.

South Indian Style Vegetable Curry recipe.

If you want more vegan meals check out these links: Fennel and Chickpea Ratatouille  and Quinoa Salad with Avocado, Apricots and Pistachios. 

Fine Cooking and Ellie Krieger wrote a solid recipe, but I made several changes for extra depth of flavor. Roasting the cauliflower and sweet potatoes is key for creating a substantial body with the curry. Everything else I changed to enhance the flavor. First, I added wine to brighten the flavors. Then I swapped Swiss chard for the spinach to make it more substantial and added raisins because curries need some fruit to counter the heat. My last change is adding salted cashews for a garnish with some cilantro. The cashews add a crunchy bite against the tender vegetables while also adding more protein.

Don’t let the long list of ingredients and instruction scare you away. Making this curry is not as complicated as the lengthy lists implies. Like any vegetarian meal, the biggest hurdle is chopping all the vegetables. Once the chopping is done, the cooking is very straightforward.

Vegetable curry is a great meal for a vegetarian/vegan dinner. I love how the coconut milk compliments this signature blend of sweet and savory spices, especially the cinnamon. During these colder months, vegetable curry is a big soothing bowl full of comfort and joy.

South Indian Style Vegetable Curry Recipe.

Indian Style Vegetable Curry

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Entrée

Cuisine: Vegan / Vegetarian

6 servings

Indian Style Vegetable Curry

The warm spices of coriander, cumin, cinnamon and cayenne meld together with coconut milk and an array of vegetables making and Indian style curry with just the right amount of heat. Roasting the cauliflower and sweet potatoes helps them to retain their shape in the curry and not break down.

A mixture of broccoli and cauliflower also works nicely in the curry, but add more cauliflower than broccoli. Spinach can be substituted for the Swiss Chard, however add the spinach towards the end of cooking when you add the roasted vegetables. The spinach does not need as much time to cook as Swiss chard does.

This recipe is adapted from Fine Cooking South Indian Style Vegetable Curry.

Ingredients

  • 1 small head cauliflower, cut into flowerettes
  • 1 lb sweet potatoes, (1 large or 2 small), peeled and cut into 1-inch (2.5 cm) size pieces
  • 1/2 red onion, sliced into 1/2 inch (1 cm) wide wedges
  • 1 tsp curry spice blend (optional)
  • 1/2 tsp Kosher salt
  • 4 TB (60 ml) extra virgin olive oil, divided
  • 1 large yellow onion, minced
  • 1 2-inch (5 cm) piece ginger, minced
  • 4 cloves garlic, minced
  • 1 TB ground coriander
  • 1 tsp ground cumin
  • 3/4 tsp ground turmeric
  • 1/2 tsp ground cayenne
  • 1 2-3 inch piece cinnamon stick
  • 1 TB tomato paste
  • 1/2 cup (125 ml) dry white wine
  • 1-13.6 fl oz (403 ml) can coconut milk
  • 1 1/2 cup (375 ml) vegetable stock
  • 3 medium size carrots, peeled and sliced on a diagonal
  • 4 oz (125 g) Swiss chard, stems removed and chopped into bite size pieces, the leaves sliced across the width
  • 3 plum tomatoes, seeds removed and cut into bite size pieces
  • 1/2 cup (80 g) raisins
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1-15 oz (425 g) can chick peas, drained and rinsed
  • Juice and zest of one lime
  • Handful of cilantro, chopped
  • Handful of salted cashews rough chopped

Instructions

  1. Preheat the oven to 400°F (200°C / Gas Mark 6) and place the rack in the middle position.
  2. Arrange the cauliflower, sweet potatoes, and onion slices on a large sheet pan in an even layer. Drizzle 2 TB (30 ml) extra virgin olive oil, the Kosher salt, and ground curry (if using) over the vegetables and toss until the vegetables are evenly coated. Place the vegetables in the oven and roast until just tender, about 30 minutes. After 20 minutes, check for doneness by piercing the cauliflower and sweet potatoes to see if they are tender. Continue to roast the vegetables, checking every 10 minutes as needed. You want the vegetables to be just cooked through and not too soft.
  3. Meanwhile, heat a 5 qt (4.75 L) Dutch oven over medium high heat then add the remaining 2 TB (30 ml) extra virgin olive oil and heat until it shimmers. Add the minced onions and cook until soft and slightly browned, about 10 minutes. While cooking, stir every now and then so the onions don't stick to the pan.
  4. Add the minced garlic and minced ginger to the cooked onions and cook until fragrant, about 1 minute. Add the Swiss chard stem pieces and stir to coat and cook for a minute.
  5. Add the ground coriander, turmeric, cumin, cayenne, and cinnamon stick to the pan and stir to mix. Gently toast the spices for one minute.
  6. Add the tomato paste and cook for one minute. Then add the wine and deglaze the pan. Cook until the wine mostly evaporates.
  7. Add the coconut milk and vegetable stock and stir until the coconut cream and water is mixed together.
  8. Add the carrots, Swiss chard, and tomatoes and cook until the vegetables are tender, about 20 minutes. Stir the pot every now and then to keep the coconut milk from separating. Control the heat and keep the sauce at a simmer and not a brisk boil. This will keep the coconut milk from curdling.
  9. Once the roasted vegetables and the vegetables in the curry sauce are done, add the roasted vegetables, chickpeas, and raisins to the pot with the carrots, tomatoes, and Swiss Chard. Stir to combine. Cook for 5 minutes to warm up the chickpeas.
  10. Turn off heat, and add the lime zest, lime juice, and chopped cilantro.
  11. Garnish with chopped cashews and chopped cilantro. Serve with white or brown rice.
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South Indian Style Vegetable Curry Recipe.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Honey Mustard Spatchcock Chicken

Honey Mustard Spatchcock Chicken recipe.

It is obvious, roast chicken is one of my favorite foods. To me it is pure comfort food at its best. The perfect roast chicken has tender and juicy meat with rich flavors that only roasting can bring. Unfortunately, when my children were young, having roast chicken for dinner was an event because it took so long to make. I wish I knew then what I know now. Those oven-stuffer birds of the 90’s would roast in half the time if I removed the backbone. This technique is also known as, spatchcock chicken. A whole chicken with its back bone removed and laid flat in a skillet or roasting pan.

Honey Mustard Spatchcock Chicken recipe.

Honey Mustard Spatchcock Chicken Recipe.

In the 90’s, I knew about Chicken Under a Brick, but I did not transfer that information to my roast chicken recipes until later. From my years as a cook in a gourmet food store, I learned how to cut up a whole chicken into 8 pieces. I knew the process and was very confident using sharp knives and handling raw meats. For whatever reason, I did not cut up the chicken at home.  If I had, those 7 pounds plus oven-stuffer roasters would have made a more frequent appearance on my dinner table. The usual 2 1/2 hours roasting in the oven would decrease to 1 hour 15 minutes. It still takes time to roast a spatchcock chicken, but it is more reasonable. Better late than never.

Honey Mustard Spatchcock Chicken Recipe.

Honey Mustard Spatchcock Chicken Recipe.

Prep a Spatchcock Chicken

Like traditional roast chicken, spatchcock chicken lends itself to an infinite variety of seasoning and types of cuisines. It is delicious plain marinated in buttermilk, salt and paprika, or seasoned with Middle Eastern flavors like Za’atar, fennel and preserved lemons. Take a culinary trip around the world with spatchcock chicken by simply adjusting the herbs and seasonings.

No matter what flavor profile you want, chicken tastes best when seasoned with salt, several hours before cooking. If I plan correctly, I will spatchcock and season a chicken with Kosher salt and keep it uncovered in the refrigerator overnight. I prepare the chicken during dinner cleanup so I don’t dirty a clean kitchen. Often, I am likely to forget about this step if I wait till the morning of. I admit there were times I forgot. If that happens, season the chicken with salt then leave it to rest at room temperature for an hour. Even that bit of time makes a difference in flavor and tenderness.

Honey Mustard Spatchcock Chicken Reicpe.

Honey Mustard Spatchcock Chicken Recipe.

I never miss an opportunity to roast vegetables, especially potatoes, with chicken. After a long roast, the vegetables become luscious with pronounced flavor. For this recipe, this extra step is optional. If you roast the chicken in a skillet, roast the vegetables in a separate dish. It will be too crowded in the skillet, and the chicken will steam. Sheetpans are perfect pans for roasting chicken with vegetables.

What is for dessert? Try    Double Coconut Pie 

Chocolate Stout Cake

Swedish Apple Pie

Honey Mustard Spatchcock Chicken reicpe.

Honey mustard spatchcock chicken is a family favorite and so easy to make. All you have to remember is use equal parts honey and mustard. Any additional amounts of herbs and spices is up to you and your taste buds. Personally, I love sage and chicken together and believe it adds earthy notes against the sharp mustard and sweet honey. Also, I like this sweet and savory sauce with some heat from chili peppers. My preference with spicy ingredients is their heat hangs in the background without drowning the other herbs and spices. Sometimes adding a small amount of chili pepper makes the other ingredients more pronounced. Play around with the different herbs and spices and see what you create.

This recipe is also delicious cooked over indirect heat on the grill.

Honey Mustard Spatchcock Chicken Recipe.

 

Honey Mustard Spatchcock Chicken

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Category: Entree

Cuisine: American

4-6 servings

Serving Size: 6-8oz of chicken

Honey Mustard Spatchcock Chicken

Chicken roasts in half the time without its backbone. Removing it is easier than you think, when you have good kitchen scissors or a big chef knife. If you prefer, ask your butcher to spatchcock your chicken.

Dry brine the chicken overnight for a juicy and seasoned chicken. This step makes a big difference in the flavor of the chicken. If you can't do it, at least salt the chicken and let it rest on the counter an hour before you cook. It is better than not doing it at all.

The prep time does not include the overnight brining time. Cook time depends on the size of your chicken.

Ingredients

  • 1 4-5 lb (2 K) roasting chicken
  • Kosher salt, depending on the weight of your chicken, about 1TB
  • 10 sage leaves - divided
  • 1/4 cup (63 g) Dijon mustard
  • 1/4 cup (82 g) honey
  • 1/8 - 1/4 tsp ground chili powder (or to taste)
    Optional roasted vegetables
  • 8 oz (385 g) small new potatoes cut in half or quartered
  • 4 / 6 oz (170 g) shallots, peeled and cut in quarters
  • 1/2 fennel bulb (216g) sliced in thin wedges
  • 4 garlic cloves, cut in half lengthwise
  • 12 oz (358 g) grape tomatoes
  • 3 TB extra virgin olive oil - divided
  • 1 1/2 tsp Kosher salt- divided
  • 3 sprigs of thyme

Instructions

    How to spatchcock a chicken.
  1. 1- Remove the neck and gizzards from the cavity of the chicken. Rinse the inside and outside with cold running water. Pat the chicken dry with paper towels.
  2. 2- Place the chicken on a cutting board breast side down with the legs pointing towards you.
  3. The back bone runs through the middle of the back and is about 1 inch to 1 1/2 inches wide.
  4. 3- Grab hold of the "tail" end with one hand and cut along a side of the backbone toward the neck with good kitchen scissors. Repeat on the other side of the back bone.
  5. 4- If you do not have kitchen scissors, score the skin through to the meat with a sharp chef's knife along each side of the backbone. Turn the chicken upright onto its neck, and slice along the side of the backbone. Cut through the skin, meat and bones down to the neck. Lay the chicken down and open the chicken up like a book, and cut through the other side of the backbone.
  6. 5- Once the backbone is removed, turn the chicken over breast meat facing up, and press down on the sternum until you hear a pop and feel the breastbone release and lie flat.
  7. 6- Tuck the wing tips under the back of the neck, or trim them off so they do not burn.
  8. Save the backbone for chicken stock.
    Prep the chicken
  1. The night before, cut the back bone off the chicken.
  2. Generously, sprinkle Kosher salt all over the chicken on both sides. Slide a sage leaf under the skin and on top of the breast meat on each breast. Repeat for each thigh. Let the salted chicken rest for 30 minutes uncovered on the counter.
  3. Place the chicken in the refrigerator, uncovered overnight and up to 24 hours.
  4. One hour before you want to begin cooking take the chicken out of the refrigerator. Let the chicken come to room temperature.
    Putting it altogether
  1. Preheat the oven to 425°F (218°C)
  2. While the chicken is coming to room temperature, make the honey mustard sauce. In a small bowl, mix together the mustard, honey, ground chili powder, and 1/4 teaspoon Kosher salt until combined.
  3. Rough chop, or snip with scissors, 4 sage leaves and add to the honey mustard. Taste and correct the seasonings.
  4. Once the chicken has come to room temperature, baste the chicken on both sides with the honey mustard. Get a good even coat over the whole bird .
  5. Place 4 sage leaves in the center of a low sided sheet pan, or 12-inch skillet,(30 cm) and place the chicken over the sage leaves.
  6. If adding the optional vegetables, put the potatoes, fennel shallots and garlic into a medium bowl. Stir in 2 TB extra virgin olive oil and 1/2 teaspoon of Kosher salt. Add the prepared vegetables in an even layer around the chicken on a sheet pan. Then scatter the thyme sprigs over the vegetables.
  7. Place in the oven and roast for 20 minutes.
  8. Meanwhile add the tomatoes in the same bowl you used for the vegetables, and stir in 1 tablespoon of extra virgin olive oil and 1/2 teaspoon Kosher salt. Later, scatter the tomatoes around the vegetables after 20 minutes of roasting.
  9. If you have honey mustard sauce left, baste the chicken with the remaining sauce. Use up all the honey mustard sauce.
  10. Rotate the pan left to right and front to back, and roast for 20 minutes more. Check the chicken and vegetables to see if they are done cooking. The chicken is done cooking when the internal temperature of the thickest part of the thigh is at 165°F (74°C) and the breast meat is 170°F (77°C), and the juices run clear. There should be no cloudy, pink or blood color in the meat juices. Make sure you check the temperature of both breasts and thighs. The vegetables are done when they are tender in the middle when pierced with a fork.
  11. If the chicken is not done, continue to roast and check at 5 - 10-minute intervals depending on how much more the chicken needs to roast. Often the breast and thighs cook at different rates and one is done roasting before the other. If either part is done and you still have a way to go before the other portion of the chicken is done, cut off the done part and let it rest on a carving board.
  12. If the vegetables are finished roasting before the chicken, remove the vegetables and place in a serving dish or plate. You want the vegetables to be tender, but still maintain its shape. Keep the vegetables warm while the chicken is roasting.
  13. When the chicken is done, place it on a carving board and let it rest for 10 - 15 minutes before cutting it up.
  14. Cut into 8 pieces and place on a platter surrounded by the roasted vegetables. Serve family style.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Taste of Spring: Pasta Primavera

It is funny how one little pasta dinner is the cause of serious debate and unfavorable opinions. After all, pasta primavera simply is pasta prepared with delicately cooked vegetables. What is so serious about that? Well, Pasta Primavera’s origin for one, and its popularity for another.

Taste of Spring: Pasta Primavera recipe

Taste of Spring: Pasta Primavera reicpe
A Brief History of Pasta Primavera

This pasta specialty is not of Italian origin, but is a 1975 American creation either at Le Cirque in NY City, or in Nova Scotia with a Le Cirque chef/owner connection, (Wikipedia). The recipe’s fame started at Le Cirque where customers could special order the meal because it was not on the menu. Amanda Hesser’s 2009 article in the NY Times, states Jean Vergens, then chef at Le Cirque, hated the dish so much he refused to allow Pasta Primavera cooked in Le Cirque’s kitchen. In order to satisfy their costumers, the staff had to cook the dish in the hallway.

Taste of Spring: Pasta Primavera recipe

What is not of debate is, Craig Claiborne and Pierre Franey’s article about Le Cirque’s recipe in the New York Times, made Pasta Primavera famous. Unfortunately, the fame of pasta primavera help create its’ loss of appeal. Across America, Italian American restaurants served Pasta Primavera. This crossover from a secret meal specially prepared, to mainstream America changed its identity. How can pasta with vegetables taste bad? It can when mediocre restaurants take over the pasta primavera market, (Hesser, A. New York Times 2009). Unfortunately, a meal created using French and Italian cooking techniques, became ordinary in the mass production.

Taste of Spring: Pasta Primavera recipe

Pasta Primavera Done Right

I like my pasta dishes with an abundance of extra ingredients mixed with some pasta, not the other way around. Depending on the recipe, pasta is a foundation for vegetables and sauces to stand out. Preparing pasta with good technique and consideration for the ingredients, creates food that is fresh tasting and has good structure and texture. A pasta dinner becomes a light and comforting meal. Pasta primavera is no exception. Primavera means spring and the vegetables and sauce should reflect a meal with fresh green vegetables with a light sauce. A rich and heavy sauce will overwhelm the vegetables and drain one’s energy.

More pasta recipes: Pasta with Ham and Spring Vegetables, Spicy Brussels Sprouts with Sausage and Pasta

This recipe is from Cooks Illustrated and, like a lot of their recipes, has a lot of steps. However, these steps help build flavor and develop a creamy sauce without a trace of cream. Even still, this recipe has 6 steps and the original Le Cirque recipe has 10, so fortunately, it is not as involved as the original.

What makes Cook’s Illustrated recipe so different? The pasta is prepared like risotto. This technique develops lightly toasted pasta with a nutty flavor. Additionally, this technique produces a silky and creamy texture and a double layer of flavor from the vegetables.

Taste of Spring: Pasta Primavera recipe

I slightly adapted the recipe by adding mushrooms and lightly toasting the pasta. It is my experience the pasta does not toast evenly in a Dutch oven. It is too deep and therefore, you get an uneven toasting. However, it is convenient to cook this recipe in a Dutch oven, otherwise I need an extra-large sauté pan or more pans. My focus is on the flavors of the vegetables and creating a silky-smooth textured sauce. Because I like the flavor of this recipe so much, I decided not to eliminate the step altogether and just pared it down. I was concerned the luscious texture would not be the same without this step.

As the name suggests, Pasta Primavera is a spring meal overflowing with vegetables. Also contributing to the lively spring flavor are wine, lemon juice, and fresh herbs. This is one of the freshest tasting pasta primavera recipes I’ve had. It is a lovely spring melody of asparagus, peas, mushrooms, leeks, and fresh herbs. It is clear the vegetables are the star of the show.

Taste of Spring: Pasta Primavera reicpe

Taste of Spring: Pasta Primavera recipe

Gluten-Free Pasta Primavera

A note for a gluten-free version of this recipe. It is my experience that gluten-free pasta breaks down when prepared following the risotto style directions. The result is an unappealing pile of mushy pasta with your delicious vegetables. I recommend substituting the recipe’s method of cooking pasta, and follow the directions given with your favorite gluten-free pasta. I am not certain why my quinoa pasta turned to mush, but it seems a gluten protein structure keeps the pasta shape intact.

You will need less stock and only add it to braise the vegetables. Lightly, cook the vegetables for less time, in a 12-inch skillet or sauté pan. Then, add some vegetable stock and wine and gently braise the vegetables until they are crisp tender. If you wish, just before serving, swirl in a couple of tablespoons of butter to the vegetables for a silkier sauce.

I would love to hear from you. Please tag me @lemonthymeandginger on Instagram or visit my Facebook page if you make this recipe or any recipe from Lemon Thyme and Ginger.  Also, leave me a comment or question in the comment section below the recipe. I love to see and hear about your creations.

Spring Pasta Primavera

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Entree

Cuisine: Italian American

Serving Size: 4-6 servings

Spring Pasta Primavera

Pasta Primavera is a bright spring vegetable pasta dinner garnished with lemon zest, chives and mint. The texture is creamy, yet there is no cream added. This is because the pasta is cooked like risotto and absorbs all the vegetable stock in the pot. I love the melody of the fresh spring vegetables.

Gluten free note: If you prefer using gluten free pasta, cook the pasta according to the directions on the back of the pasta box. I made this recipe with quinoa pasta and the risotto style cooking method turned the pasta into mush. Briefly cook the vegetables in a separate skillet then add some vegetable stock and braise them until they are crisp tender. You are not going to have as creamy a texture, but the flavors will still be fresh, bright and delicious.

This recipe is slightly adapted from Cook's Illustrated, Spring Vegetable Pasta.

Ingredients

  • 3 medium leeks, halved lengthwise, washed then sliced into 1/4 inch slices
  • 1 lb asparagus (453 g)
  • 2 cups (330 g) frozen peas, defrosted
  • 8 (about 100 g) white mushrooms, sliced
  • 4 medium garlic cloves
  • 4 cups (1 liter) vegetable broth
  • 1 cup water (250 ml)
  • 2 TB fresh mint, minced
  • 2 TB fresh chives, minced
  • 1/2 tsp fine lemon zest, plus 2 TB lemon juice
  • 5 TB Extra virgin olive oil
  • Kosher Salt
  • 1/4 tsp red pepper flakes
  • 1 pound (453 g) pasta, like farfalle, penne, campanelle
  • 1 cup (250 ml) dry white wine
  • 1 oz (31 g) grated Romano or Parmesan cheese
  • Freshly ground black pepper

Instructions

    Prep the vegetables:
  1. Trim off the tough ends from the asparagus. Rough chop the tough fibrous ends and put into a large sauce pan. Cut the spears on the bias into one inch (2.5 cm) pieces. Set the trimmed spears aside.
  2. Wash and trim off the dark green parts of the leeks and add to the pot with the tough asparagus ends. Slice lengthwise down the middle of each leek. Wash each half making sure all the dirt is washed off between the layers of the leeks. Dry them with a clean cloth and slice each half into thin half-moons. Set aside.
  3. Defrost the peas and divide into 2-one cup (250 ml) portions.
    Enhance the broth
  1. Add the dark green leek trimmings and 1 cup of the peas to the pot with the asparagus trimmings. Add the vegetable broth and one cup of the water. Turn the heat to medium-high heat and bring the stock to a simmer. Turn down the heat and simmer the vegetables in the broth for about 10 minutes. Drain the vegetables from the stock through a fine mesh strainer over an 8-cup measuring cup or large bowl. Press down on the vegetables to extract as much of the juices as possible. Discard the vegetables and add more water to make 5 cups of stock. Return the stock to the sauce pan and keep warm on low heat.
    Herb mixture:
  1. While you are waiting for the stock to finish, mix the lemon zest, minced mint and chives into a small bowl. Set aside.
    Cook the Vegetable Medley
  1. Add 2 TB extra virgin olive oil to a Dutch oven and set the stove to medium high. When the oil shimmers, add the leeks and a pinch of Kosher salt. Stir to evenly coat the vegetables in olive oil. Cook the leeks until soft and just starting to brown about 4-5 minutes. Add the sliced mushrooms and cook for 2-3 minutes. Add the trimmed asparagus and cook for 4-5 minutes until just tender, but still has a crispy bite. Add the red pepper flakes and minced garlic, stir and cook for around 30 seconds. Add the peas, stir and cook for about 1 minute. Taste the vegetables and add more salt if needed. Turn off the heat and spoon the cooked vegetable medley onto a plate. Reverse.
    Cook the Pasta
  1. Wipe out the Dutch oven and add 3 Tb extra virgin olive oil. When the oil begins to shimmer, add the pasta, stir and cook for about 2 minutes stirring constantly.
  2. Add the wine and cook until the wine has dissolved. Stir frequently while the wine is reducing.
  3. Add the vegetable stock. Turn the heat up to bring the stock to a light boil, then turn the heat down to medium. Frequently stir the pasta and cook until the pasta is al dente and has absorbed most of the stock. 10-12 minutes.
    Putting it all together
  1. Once the pasta is cooked al dente, turn off the heat and add the lemon juice, 1 oz (31 g) grated Romano cheese, and half the reserved minced herbs. Stir the pasta until the cheese is evenly combined. Add the vegetables and stir. Season with Kosher salt, ground pepper.
  2. Serve immediately and garnish with remaining herbs and Romano cheese.

Notes

If you use store-bought vegetable stock, use one that is not predominately made with carrots or winter squash. The stock will look orange and so will everything you cook it with. There are many vegetable stocks on the market and all taste different depending on the vegetables used to make it. (This is one reason why I make vegetable stock). I cannot deny the convenience of store-bought stock, but I encourage you to read the ingredients so you know what you are getting.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Dinner Salad of Sea Scallops and Greens

As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.

Dinner Salad with Seared Sea Scallops and Greens Recipe

Dinner Salad with Seared Sea Scallops and Greens recipe

My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task.  Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.

Dinner Salad with Seared Sea Scallops and greens recipe

Dinner Salad with Seared Sea Scallops and Greens

A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.

Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing

We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.

Dinner Salad with Seared Sea Scallops and Greens reicpe

There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.

The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.

Learn how to clean and prepare sea scallops here.

Dinner Salad with Seared Sea Scallops and Greens recipe

There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.

Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.

Dinner Salad with Seared Sea Scallops and Greens

Dinner Salad is easily adaptable any season

Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.

Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.

Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.

Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.

Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.

Make with a light vinaigrette, not a heavy or creamy salad dressing

Dinner Salad of Sea Scallops and Greens

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Dinner salad

Cuisine: American

2 servings

Dinner Salad of Sea Scallops and Greens

This is a delicious dinner salad with seared sea scallops, summer lettuce, potatoes, goat cheese and fruit. There is just enough of salt, acid, fat, and sweet for a truly composed and healthy meal. A perfect dinner for date night in.

Ingredients

    Vinaigrette - Makes about 1 cup
  • 1/4 cup / 60 ml good quality white wine vinegar*, champagne vinegar, or sherry vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 2 tsp minced shallot
  • 1 tsp minced fresh herb like tarragon, lemon thyme, or basil
  • 1 small clove garlic
  • 3/4 cup / 185 ml olive oil
    Salad
  • 1 head Boston bib lettuce, cleaned and dried
  • 4-6 baby new potatoes or fingerings
  • 8 spears asparagus, or small handful of green beans cleaned and trimmed
  • 1/2 apricot or peach*, thinly sliced
  • 1 1/2 oz / 46 g soft goat cheese like Montrachet
  • 1 TB fresh herb, the same one you used in the vinaigrette
  • 8-10 large sea scallops
  • Kosher Salt for seasoning
  • 1 TB Olive Oil

Instructions

    Cook the potatoes
  1. Fill a medium sauce pan with salted water and bring to a boil over high heat. Add the washed, whole potatoes to the boiling water and cook until the potatoes can be easily pierced with a fork 15 - 20 minutes, depending on the size of your potatoes. Start checking at 10 minutes and every 5 minutes or so thereafter. When the potatoes are done, remove them from the water and let cool. Once they are cool, cut into wedges and lightly drizzle, about a teaspoon or so, the potatoes with the vinaigrette.
  2. While you are waiting for the water to boil start the vinaigrette.
    Make the vinaigrette
  1. Peel the garlic clove and slice in half lengthwise. Remove the green germ, then smash the clove with the side of your knife. Add the vinegar, minced shallots, smashed garlic, mustard, salt, and minced herbs to a small bowl and whisk together until the salt is dissolved. Continue to whisk the dressing and slowly pour the olive oil in a steady stream. Whisk the vinaigrette until it is well combined. Let rest on the counter for 30 minutes.
  2. You will have more vinaigrette then you need. See notes on how to store the vinaigrette for later use.
    Make the Salad
  1. Blanch the prepared asparagus or green beans in salted boiling water. Boil the asparagus for 2 minutes, or if using the green beans for one minute. Drain the water from the vegetable and rinse with cold water. Set on a clean kitchen towel or back in the sauce pan, (off heat) to dry.
  2. Just before the potatoes are finished cooking tear the lettuce into large bite size pieces and add to a bowl. Toss the lettuce with one tablespoon of the vinaigrette until evenly coated. This is just a light coating to season the lettuce. Set aside.
  3. Place the sea scallops on a plate and carefully remove the muscle from its side. This is very tough when cooked. Pat the scallops dry with a paper towel on both sides. Season the scallops with a pinch of Kosher salt on both sides.
  4. Heat a heavy duty 10-inch skillet over medium-high heat. Add one tablespoon olive oil and swirl it to evenly coat the pan. When the pan is hot, but not smoking, add the sea scallops to the pan flat side down. Sear the scallops for 2-3 minutes without touching or moving them. Adjust the heat if the pan is getting too hot. Turn the scallops over and sear for 1-2 minutes until the scallops are done. Scallops about an inch in size will be done very quickly about 3 to 4 minutes. They are done when the center is opaque in the middle, and feel firm when pressed with your finger. When in doubt, cut a scallop down the center and check. The scallop won't go to waste, just add it to the salad. The scallops will continue to cook from the residual heat, but you want to remove them when they are just done.
    Plate the salad
  1. On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps of goat cheese over the salad and fresh herbs.
  2. Remove the garlic from the vinaigrette and give it a good whisk. Pour into a spouted serving dish. Add additional dressing as needed to each salad. You will have plenty of salad dressing leftover to use for another salad.

Notes

* This is a light vinaigrette and not one to use balsamic vinegar. If you have a good quality red wine vinegar it is OK to use. I just have not found one I like, so I usually don't cook with red wine vinegar.

The vinaigrette makes about 1 cup / 250 ml so you will have plenty leftover. Store the vinaigrette in an air tight container in the refrigerator. The vinaigrette will taste better, and last longer, if you remove the shallots from the vinaigrette. Pour the vinaigrette over a fine mesh strainer into a container to catch all the shallots. Discard the shallots and refrigerate the vinaigrette.

If you want to thoroughly emulsify the vinaigrette, it is easy to do with an immersion blender. The vinaigrette made with a blender will be thicker and heavier. I like this salad with a lighter dressing so I mix it by hand and not worry about the dressing being emulsified. It is your choice. Make the salad dressing as you prefer.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Rainbow Trout with Lemon and Dill

Scattered across my wooded hillside, a native wildflower called Trout Lily is now in bloom. Their yellow bell shape flowers gaze down upon their mottled green leaves, like a swan gazing at its reflection upon the water’s surface. Trout Lilies are the best alarm clock around. A silent wake-up call with a blooming declaration, “No more hibernating. Spring is continuing as planned.” As soon as the trout lilies are up, even sudden changes in temperature or snowfall, won’t deter the season’s purpose.

Every year, larger patches of trout lilies emerge, scattered about my yard like a ragged crazy quilt disguising the dried leaves, fallen sticks and emerging grasses. My wildflowers did not choose a hospitable home, and it’s a wonder to me that they return and mature every year.  The hillside is steep and the colossal deciduous trees suck away any nutrients the soil provides. Yet, these trout lilies like it here and that makes me happy. They give me my own little piece of wilderness, camouflaged in Suburbia.

Rainbow Trout with Lemon and Dill reicpe

Erythronium americanum, Trout Lily

Rumor has it, Trout Lily, got its name because the mottled leaves resemble the speckled coloring of Brook Trout. Another theory is, they bloom at the beginning of trout fishing season. Regardless of the origin of its name, I wanted to honor “my” trout lilies and this blossoming season. Featured today is a recipe for a Spring dinner with Rainbow trout as the main attraction.  Unfortunately, where I live in the Northeast I cannot get Brook trout because they are diminishing in population. Fortunately, farm raised Rainbow trout is easily available and a best choice selection according to Seafood Watch. 

Rainbow Trout with Lemon and Dill Recipe

A Spring dinner of Rainbow Trout with Lemon and Dill, served with herbed couscous and asparagus, is one of those dinners you don’t have to fuss over or plan for. Just assemble, and put in the oven. There is very little chopping and you don’t have to worry about being precise, (except for the couscous). As always, be careful not to add too much salt, and this dinner will turn out perfect every time you make it.

Substitutions are hassle free as well. If you prefer, change the dill with tarragon, fennel fronds, parsley, or add all the above. Additionally, you can replace dry vermouth with dry white wine or lemon juice. Though, I hope you try vermouth in this recipe. It nicely rounds out the flavors and tones down the acid from the lemon. Most importantly, make sure you use dry Vermouth.

Rainbow trout with lemon and dill reicpe

Rainbow Trout with Lemon and Dill Recipe

My favorite way to prepare trout is to enclose each fish, or filet, in foil packets and bake in the oven. The fish steams in the packets and produces delicate flaky meat with herb infused juices. I stuff each trout cavity with lemon and dill, then add vermouth for some moisture. This is the same method I used for Salmon with Spinach Butter Sauce. Also, you can make Arctic Char with Basil Sauce  using this same technique. Trout, salmon and char belong to the same family and most of the recipes for them are interchangeable with minor adjustments.

Farm-raised rainbow trout is usually sold whole, cleaned, butterflied, and each weighing near one pound (453 g). Depending on the size, one whole fish equals one portion. To me, that seems like a lot of fish. Therefore, I select rainbow trout about one pound in size and consider it enough for two portions. Honestly, they are not large portions, but served with fulfilling side dishes, like couscous and asparagus, a light, healthy and satisfying dinner is at hand.

Rainbow Trout with Lemon and Dill Recipe

For a light starch side dish, Couscous is perfect with rainbow trout. It has a slightly nutty taste with a light and fluffy texture. Fortunately, couscous falls in the top 10 list of easiest foods to make. Simply add boiling water to dried couscous, cover and let it steam for 5 minutes. Luckily, I just discovered a simple technique that makes fluffy couscous from Herbivoracious.com. It works better than the directions on the back of the box of couscous. Instead of steaming the couscous in a sauce pan on the stove, it uses a shallow baking dish, large enough for the couscous to cover it in a thin layer. This brilliant idea gives the couscous more surface area and prevents the miniature pasta from getting sticky. It is my experience cooking couscous in sauce pans, that it gets very gummy towards the bottom of the pot.

Rainbow Trout with Lemon and Dill recipe

Another perfect side dish with rainbow trout is, my recipe for asparagus with orange mayonnaise. It has delicate citrus flavor and easy to prepare. For an extra bonus, make the mayonnaise ahead of time for you to enjoy throughout the week. If you wish, you can keep the asparagus hot, and not add it to the ice bath, as directed in my recipe. Additionally, add a little more lemon zest or juice with the orange mayonnaise for more citrus flavor. I also love saffron aioli with asparagus, and it pairs well with the rainbow trout as well.

Recipe for Asparagus with Orange Mayonnaise

Asparagus with Orange Mayonnaise recipe with Rainbow trout

Asparagus with Orange Mayonnaise

Rainbow trout with lemon and dill recipe

Fortunately, it does not take a lot of effort to create an elegant and healthy Spring dinner. With little effort, all portions of the meal can be prepared at the same time. For its ease of preparation and flexibility, rainbow trout with lemon and dill, couscous, and asparagus with orange mayonnaise is an excellent choice for the days when you want to spend your time outside. You can get your day in the sun and later enjoy a meal reminiscent of your playtime. The air is so refreshing now, and lots of earthy wonders to discover. I hope you have a chance and enjoy the blooming Spring days ahead.

Rainbow Trout with Lemon and Dill and Herb Couscous

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Dinner

Cuisine: American

4 small servings

Serving Size: About 4 oz / 125 g for each serving

Rainbow Trout with Lemon and Dill and Herb Couscous

Celebrate the Spring with an easy dinner of Rainbow Trout with Lemon and Dill. Steaming the trout in foil packets is a very healthy and effortless way to prepare light and flaky fish.

Serve the trout with Couscous and Asparagus with Orange Mayonnaise . It is an easy meal to prepare and leaves you lots of free time to enjoy your day.

Ingredients

    Rainbow Trout
  • 2- Shy one pound / 453 g Rainbow Trout, cleaned and butterflied*
  • 1-2 lemons, sliced thin across the width
  • 6-8 springs of fresh dill
  • 2 Tbs dry vermouth
  • Kosher Salt
  • 2 tsp butter
  • Extra Virgin olive oil
  • Heavy duty aluminum foil for making the packets
    Couscous with Herbs and Lemon
  • 1 cup / 190 g dried couscous
  • 1 cup/ 250 ml boiling water
  • ¼ tsp Kosher salt
  • 1 tsp butter (optional)
  • Lemon zest from half a lemon
  • 1-2 tsp of minced fresh dill or another herb

Instructions

    Rainbow trout
  1. Pre-heat the oven to 400˚F / 200˚C / Gas Mark 6 and place the oven rack in the center.
  2. If you wish you can cut the heads and tails off the rainbow trout, (or have your fish monger do it).
  3. Cut 4 pieces of foil, at least 6 inches / 16 cm larger than each fish. Set aside.
  4. Open the trout so both sides are lying flat with flesh side up, then lightly sprinkle the fish with Kosher salt. Scatter small pieces of butter across the flesh, about 1 teaspoon per fish. Lay two or three slices of lemon on one side of the trout. Scatter a few sprigs of fresh dill and top off with another lemon slice. Enclose the lemon and dill filling by moving the unadorned filet over the herbs, like closing a book. Repeat with the other trout.
  5. Take two pieces of foil and place one on top of the other with the dull side up. Drizzle about a teaspoon of extra virgin olive oil across the center of the foil and smear with your hand to create a nice even coating of olive oil. Place two lemon slices in the center on the foil, then place the seasoned trout on top of the lemon slices. The trout should be centered on the foil. Add a sprig of dill to the fish and sprinkle with 1 tablespoon of vermouth. Sprinkle the trout with a pinch of kosher salt and a drizzle of olive oil, about 2 teaspoons.
  6. Bring the long sides of the foil together and fold over into itself, to create a sealed seam. Twist each end tightly to seal the pockets. Set on a rimmed baking sheet.
  7. Repeat with the other rainbow trout.
  8. Place the baking sheet with the trout in the oven and bake for 20 to 30 minutes. The timing will depend on how big the trout is and how much stuffing there is. I start checking at the 15-minute mark and check every 5 minutes thereafter. To check, carefully unfold one of the foil packets, being careful to keep your face away from the escaping steam. Lift the top filet of trout with a fork or fish spatula and peer inside. Look near the spine and where the flesh is the thickest to see if the flesh is cooked through. The fish is done when the flesh looks whiter than it is pink, and is flaky. The meat springs back when you touch it, and no longer looks translucent.
  9. To serve, carefully open the foil packets and gently lift the fish onto a plate. Open the trout up and cut down along the spine with a sharp knife. Place one filet on a plate and drizzle the rainbow trout with some of the accumulated juices. Serve with couscous and Asparagus with Orange Mayonnaise.
    Couscous with Herbs and Lemon
  1. Pour the dry couscous in a baking dish large enough for the couscous to cover in one layer less than ½ inch / 1.5 cm. (My dish was oval shape 7" x 10", 18 cm x 25 cm. Any dish will work just be careful it is neither too big or too small).
  2. Sprinkle the couscous with Kosher salt, butter, minced dill and lemon zest. Gently mix together with a spoon or your clean hands.
  3. Boil the water and pour it over the couscous. Stir with a spoon, then tightly cover the dish with plastic wrap. Let sit for 5 minutes.
  4. Once the time is up, unwrap the dish and fluff the couscous with a fork, scrapping the couscous across the dish until it is evenly loosened and fluffy. Keep covered until ready to serve.

Notes

You can have the fish monger cut of the heads and tails if you prefer. Or you can leave the fish whole. You can also prepare trout filet with this technique as well. The cooking time will be less, so start checking them around 10 minutes.

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