Chocolate Cherry Sorbet with Cherry Compote - Sunny Cove Chef

Apricot Jicama Shrimp Salad

1/1/2019

I bought cooked shrimp instead of cooking raw shrimp. In this case, I don't think it makes much difference. If you omit the shrimp you have a regular salad the goes well with chicken or meat dishes.

Ingredients

1 Ib cooked shrimp
¼ cup plus more seasoned rice vinegar
1 tsp minced garlic
1 tsp peeled and minced ginger
1 Ib jicama, peeled and cut into 1/8-inch matchsticks
1 long European seedless cucumber, peeled and
cut into 1/8-inch thick matchsticks
1 Ib firm, ripe apricots cut into ¼-inch thick wedges
¼ cup chopped cilantro
salt and pepper to taste

Directions

Make the dressing by whisking together the vinegar, ginger, garlic and oil. Add the shrimp, jicama, cucumber, and cilantro . Season with salt and paper.

recipe from Gourmet magazine
by ©Sunnycovechef

Waikiki and Summer Salads

6/11/2018

Waikiki

You all know the special love I feel for the Hawaiian Islands, with their turquoise warm Pacific Ocean and beautiful beaches. From my home in California the islands are within a relatively easy reach. You still have to get on a plane, but for less than five hours, which is enough time for a good read and a little snooze. My goal is to post about all the islands I have visited over the last 30 years. Click here to continue reading about my trip to Wakiki and some new eating places I discovered.

The Beach by the Royal Hawaiian Hotel

Photo by Deb Ryan

This farro salad is perfect for any picnic, barbecue or a healthy lunch for work.
Enjoy !
Click here for the recipe

I am making my German-American green bean and potato salad for an upcoming party. It's a tasty salad made with a warm oil and vinegar dressing. I like to serve this salad with baked salmon and romesco sauce on the side. Click here for the recipe

This is one of my favorite salads that I have made for many years. If green asparagus is no longer available, you can use roasted eggplant. The recipe is from the original Greens cook book from the restaurant of the same name in San Francisco's historic Ford Mason. It has pioneered vegetarian cooking since the 1970s. I love it. It's a real treat and so is this salad. Click here for the recipe.

a link to my Waikiki post

Apricot Love

7/7/2017

There is nothing better than a ripe apricot—picked fresh from the tree and eaten right away. Dripping with juice, tasting intensely sweet with a tinge of acidity, eating an apricot is a truly sensual experience..

However, most of us will not experience this because today’s apricots are picked firm and then brought to the market. Most varieties grown today have little flavor, are usually pale, odorless and tart. If you want the old-fashioned apricots, look for Blenheims. This apricot got its name from the Duke of Marlborough’s garden at Blenheim Palace in England. Apricots were probably cultivated in China thousands of years ago. The Spaniards brought apricots to the New World and planted them in the mission gardens of California. If you are lucky, you can find Blenheims in the costal valleys of California.

This year, I bought a crate (28 pounds) of apricots from one of the road stands in the central valley here in California. They were not Blenheims, but had been picked riper than the commercial kind. I don't know what kind of apricot I bought. They were okay, but I had bought a crate of apricots at the same farm stand the previous year and they were better. I put the apricots in a single layer in my cool downstairs bedroom and immersed myself into cooking them. Most of them became apricot jam. The jam turned out fabulously this year—smooth and velvety with a little crunch from the apricot kernels and texture from the skin. It was just the way we like it—sweet and tart at the same time. I would not omit the pits, as they really add a lot of flavor. For this years recipe, I used 10 pounds of apricots, 6 pounds of organic sugar, 16 cracked and roasted pits and 6 TBS of lemon juice. I was thinking about adding a vanilla bean or a cinnamon stick (or maybe some ginger), but in the end I did no such thing. I like my jam without any other flavors. The fruit itself is enough.

review recipe for apricot jam

My husband likes my cobbler, and I baked two while I still had apricots. I like my cobbler because I use very little sugar, but it tastes delicious. I made the same cobbler for the 4th of July using peaches, blackberries and a few leftover blueberries.

review recipe for apricot cobbler

I am very found of my German apricot cake with marzipan. It’s easy to make and a real treat for an afternoon tea. Or great for a picnic on a warm summer day.

review recipe for German apricot cake

My all-time favorite treat during apricot season are apricot dumplings. In Austria, they are considered a meal unto themselves. To make these, you need quark, a German soft cheese. Whole Foods and Shopper's Corner in Santa Cruz now carries quark.

review recipe for apricot dumplings

While looking through back issues of my beloved Gourmet magazine from the month of June, I found a shrimp, jicama and apricot salad recipe. My husband loved this salad because it is crunchy, fresh and light. For me, the salad was a little bland, yet it was refreshing and elegant in its presentation. It is a perfect salad if you are counting your calories. I can imagine a salad like this being served decades ago in a fancy private club or hotel. Even though this is not my favorite salad, I decided to post it anyway.

review recipe for apricot jicama shrimp salad

Farro Salad

4/4/2017

Farro is an ancient wheat grain that has been eaten for thousands of years around the world. It is supposed to be the oldest grain, from which all other grains are derived. It almost became extinct, but is making a comeback as a healthy grain with a high protein content. And it is loaded with fiber and B vitamins, and is also low in gluten. Farro (Triticum turgidum dioccum) has a nutty flavor and a chewy texture. It is used in soups, salads, and other dishes. You can pretty much turn any pasta salad into a farro salad. The chewiness of the grain and its nutty earthiness always satisfies me and makes a great snack when I’m really hungry.

My farro salad is a great dish for a large party. I made it twice and it was well liked. It goes well with different proteins like fish or chicken. It also makes great lunches. It is tasty and filling just by itself. Most of the photos are done in my friend Deb’s house. Check out her beautiful blog Eastofedencooking. We made this salad at her house and had it with shrimp and her delicious cabbage salad. The recipe I am using for my farro salad comes from Food and Wine magazine.

What can I say, I have been cooking my heart out. Whenever life becomes somewhat challenging, I go for a walk or cook in the kitchen. I preoccupy myself with different recipes and just cook and cook. I like that! I also enjoy reading different blogs and stories, which leaves me with a sense of connection with the writers. Thank you all for being there in this virtual world of blogging. Maybe this has become our new community.

Here are some recipes from different blogs that I have made lately. The Romesco sauce from my blogging friend, Mary Ann, was a big hit in my household. One other recipe that I have made numerous times is scallops with bacon, corn and polenta from another friend, Karen at Back Road Journal. I tried to post a recipe for a no-bake German cake, some of you may have seen the photo on my Instagram and Facebook accounts. Unfortunately, this cake bombed. I liked the concept of the cake but it needs a lot of work. Something got lost in the translation or maybe it was just a bad recipe I got from a German calendar. I am going to do a field study when I am in Germany, which means I have to go to different bakeries to try to find a better recipe. That’s my kind of work! If the weather is good, I get to sit outside with a piece of cake and a cappuccino watching people. I cant wait!

I am leaving for Germany in a few days to celebrate Easter in my village. It is so much fun going to the Easter fire and meeting everybody from the village while drinking beer and eating sausages— so quintessentially German. Read more about it here and how to make a lemon cake for Easter.

Happy Easter
Fröhliche Ostern

Farro Salad Recipe

I tried different methods of cooking the farro. The first time I just cooked the farro in water, the second time I roasted the farro in olive oil before I cooked it. The roasting produced a even nuttier and chewier grain. Although I liked it and enjoyed eating it, I think I prefer just simmering it in water. If you decide to roast the farro, just put a generous glug of oil (I used canola oil) into a large frying pan with a lid. Heat the oil until hot and add the farro, stirring often to toast the grain evenly for about 3-5 minutes. Then add the liquid and cook it for about 20-30 minutes, depending on how chewy you like it

Ingredients

2 cups farro
1 ½ tsp grated orange zest
2-3 TBS orange juice
2-3 TBS lemon juice
2 TBS thinly sliced shallots
1 ½ TBS grated ginger
¼ cup (plus) olive oil
¼ cup golden raisins
¼ cup sour cherries
¼ cup fresh mint
2 TBS cilantro
1 TBS preserved lemons (optional)
salt and pepper to taste

Instructions

Bring a pot of lightly salted water to a boil. Cook covered for 35-40 minutes, depending how crunchy you want your farro. After you finished cooking, drain the farro and make sure to shake off all the excess water.

In the meantime, make the dressing by whisking the orange zest, orange and lemon juices, ginger and oil together. Season with salt. Add the warm farro to the dressing along with the raisins and cherries. Mix well and let it stand to cool. Just before serving, add the scallions, pistachios, mint and cilantro. Season with salt and pepper and extra oil or juice. Serve the salad at room temperature.

Guten Appetit
recipe by Food and Wine magazine
adapted by©Sunnycovechef.com
most photos are by Deborah Ryan

Celery Root ( Celeriac ) Salad with Ginger Shrimp

3/14/2017

This salad reminds me of a Waldorf salad because of the apples and walnuts. And the Parmesan dressing reminds me of a Caesar salad. But the ginger-flavored shrimp is what turns this salad into an entire meal. All you need is some rustic country bread and a glass of chardonnay.

I may make this for my next book club meeting. Speaking of my book club, we have read some interesting books lately which I would have never chosen on my own. We even saw a fun play called “The Book Club” by Karen Zacarias. One the books that got rejected in our bookclub was The Little Paris Bookshop by Nina George. I just started to read it and I love it. This book is a bestseller in Germany.

Celeriac, also known as celery root, turnip root, or knob celery is a variety of celery cultivated for its edible root. It has a strong flavor like a cross between celery and parsley. The BBC describes the celery root as an unsung hero with a subtle, celery-like flavor, with nutty overtones. I like that description. Don't throw the green leaves away because they give any stock a wonderful flavor and freeze nicely. Celeriac, a common vegetable in Germany, is often sold as part of a soup stock bundle. You usually get a couple of carrots, a leek, some parsley and part of a celery root with the green leaves tied together. All you have to do is throw it in with some chicken (and the bones) and you end up with some great chicken stock. My mom always cooked the whole celeriac with the peel in boiling water until it was soft.

How many of you my dear readers have walked by this gnarly root in the supermarket hardly looking at it? And if you did, did your ask yourself, what can I do with this funny looking thing? There are many recipes to choose from: a gratin, a purée, a soup or just adding it as a vegetable to different dishes like mashed potatoes. In France, it is often used as a remoulade. I love my celeriac in salads, not raw but blanched for no more than a minute in boiling water. I remember eating a celeriac root salad for Sunday dinner in Germany. It was made with a sour cream dressing. My recipe comes from a German magazine, although I changed it a bit.
I made this salad for the first time over a year ago and invited my friend Deb from
East of Eden Cooking. She made most the photos for this post. Thank you, Deb!

Celeriac is supposed to have some healing properties. It might help you with arthritis, rheumatism and with stomach or digestive problems. A cup of celeriac has only 60 calories and provides a perfect non-starch substitute for potatoes. And it can be prepared similarly.

Here is a recipe for a delicious and easy to make shrimp soup with celeriac from the town of Hamburg in Germany. Click here for the soup recipe.

Celery Root ( Celeriac ) Salad with Ginger Shrimp Recipe

Choose a firm celeriac that feels heavy. Some people say the smaller ones have more flavor. I usually buy the larger ones. This salad becomes very elegant if you use large prawns.

The peeled and sliced celery roots

The celery root sticks are being blanched

Ingredients

(makes 4 to 6 servings)

The salad

1 to 2 celeriac roots (about 1 pound or less)
coarse sea salt
1 tsp table salt
1 tart green apple
1 head of romaine lettuce
½ cup toasted walnuts
3 or more TBS lemon juice

The dressing

1 garlic clove (1 tsp peeled)
½ tsp coarse sea salt
1/3 cup (100g) mayonnaise
1/3 cup (100g) European yogurt
2 TBS prepared horseradish in a jar
½ cup milk
1¼ cup (50g) freshly grated parmesan cheese
¼ tsp Worcester sauce
several drops tabasco sauce
salt and pepper to taste

The shrimp

16-20 large peeled shrimps with tails
3 TBS olive oil
1 tsp finely minced garlic
1 TBS (30g, 1.5 ounce) minced ginger

Dressing

I use Trader Joe’s European nonfat yogurt and I use a micro grater to grate the parmesan cheese, which gives it a light and fluffy texture. I grate the cheese this way because it is less dense than usual, hence a lighter dressing. You don't want to overpower the flavor with too much cheese. 50 grams is 1.5 ounces. Mash the garlic with the sea salt. Add the rest of the ingredients and season with salt and pepper. The dressing can be kept in the fridge for several days and can be used on any salad.

Salad
Roast the walnuts in a preheated 350 degree oven for 12-15 minutes. Let them cool.
Using a sharp knife, cut both ends of the celeriac, then peel the rhino-tough skin. There will be a lot of peelings and roots for the compost pile. Slice the celeriac and then cut the slices into approximately ¼-inch thick and 2-inch long sticks. You will end up with different sizes, I'm just giving you an estimate. Think thicker Julienne strips. Immediately after cutting the celeriac sticks, put them in cold water with either vinegar or lemon juice. You can use a mandolin slicer, but I did it by hand. Bring a large pot of salted (about 1tsp salt or more ) water to a boil. Add the celeriac sticks and bring to boil again. Immediately drain the celeriac into a colander and rinse with cold water. You want the sticks to be still crunchy. Drain the celeriac again and let it cool and dry. I kept mine in a container for several days, I sprinkled them with additional lemon juice.

Shrimp
Peel and mince the ginger and garlic. Make sure the shrimp is deveined. Rinse the shrimp and dry with kitchen towels. My husband does not believe in rinsing the shrimp because it washes out the flavor of the shrimp. Heat the the oil in a large frying pan. Depending on the size of the shrimp, sauté them for several minutes until they turn pink. Please, do not overcook your shrimp. If the shrimp are very large, wait a minute before adding the garlic and the ginger. Since mine were medium-sized, I added all the ingredients and sautéed my shrimp for about three minutes or less.

Assembling the salad
Separate the leaves of the romaine and rinse them to remove any dirt. I used my salad spinner to dry them. Tear the leaves into bite-sized pieces. Wrap them in a towel and they will keep in the fridge for several days. Cut the apple into small slices (I didn't peel my apple). Mix the celeriac, lettuce and apples with half or less of the dressing. Sprinkle with the crushed walnuts and top with the shrimp. Serve extra dressing on the side. Since I had more than I needed, I served my salads over several days, keeping all the ingredients separate and mixing it with the dressing shortly before serving One night I served the salad without the shrimp.

Guten Appetit
recipe from a German Magazine
adapted by © Sunnycovechef

A German-American Potato Salad

9/2/2016

Perfect for Picnics & Parties

This potato salad is one of my favorite recipes—I created every bite of it myself. So, if you don't like it, you have only me to blame. I have used this recipe for decades, and it’s perfect for picnics, large parties or any small gathering. There is no mayonnaise, so it won't go bad if left out on the table for awhile. When I have a large summer party, I usually make this salad (or my Chinese noodle salad), both go well with salmon, chicken or any other protein. It makes a stunning presentation.

This salad has several components. I use small white potatoes that I steam, and then add some steamed green beens and radishes. Pickled onions or pickled carrots are delicious as well. You can let your imagination and taste buds run wild. Shortly before serving, I arrange everything on a large bed of mixed lettuce. Many moons ago, when I was snooping around kitchens in Germany, a farm woman told me to slowly heat up the vinaigrette—and that's what I've been doing ever since.

If you make this, I hope you enjoy it as much as my friends and family have.

German-American Potato Salad Recipe

All these ingredients are approximate. I made my last batch using fingerling potatoes. Other small potatoes are also good (especially when you feed a large crowd) because fingerlings can be expensive. When I use larger potatoes, I use Yellow Finns or German Butterballs which I did a couple of weeks ago. More dressing is needed when using larger potatoes.

Here are some important things to remember :

Use firm white potatoes (russet potatoes are not good for this).
When you use larger potatoes, you need more dressing because these kind of potatoes absorb more dressing.
Steaming the potatoes and beans makes for a better salad.
The amount of vinaigrette depends on the texture of the potatoes. Sometimes, I double the vinaigrette so that I have some extra if needed. You will have quite a bit of leftover vinaigrette if do this. Extra vinaigrette will keep in the fridge and is good for different salads.
I keep everything in separate bowls and assemble the salad before serving.
I use different grainy mustards

Ingredients

2 lbs. yellow potatoes
1 lb. green beans (the skinnier the better)
2 cups mixed greens
3-4 TBS chopped cornichons (small pickles)
2 TBS chopped chives
sweet peppers and radishes for garnish
coarse sea salt

Vinaigrette

½ cup olive oil
1/3 cup red wine vinegar
1 cup finely chopped red onions
1 ½ tsp. mustard
½ tsp. sugar
1 tsp. salt
1 tsp fresh ground pepper
1+ TBS cornichons (pickle) juice

Directions

While the potatoes are steaming, put the oil, vinegar and mustard in a small, heavy pot. Mix well and add the onions. Very slowly, warm the vinaigrette until it is hot (but not boiling). Add sugar, salt and pepper while the vinaigrette is heating up.

Wash and steam the potatoes in a covered pot for 20-30 minutes, depending on the size of the potatoes. Test for doneness with a sharp paring knife. Do not overcook the potatoes. Peel the potatoes while they bare still hot. Use a fork to hold the potatoes, while peeling them with a paring knife. Put the potatoes in a bowl and pour 3/4 of the vinaigrette over the potatoes. Mix gently so that all potatoes are covered with the vinaigrette. You might have to add some extra. Cover the bowl and keep it room temperature.

I have kept marinated potatoes refrigerated for a day or longer. Steam the washed and trimmed green beans in a covered pot for 3-4 minutes. I love my beans al dente. When finished steaming, put the beans in a bowl of ice water. This way they will keep their nice, shiny green color. Dry them with a paper towel, put in a bowl and add some of the vinaigrette to the beans. Cover the bowl, and keep at room temperature if you are serving it the same day. Otherwise, refrigerate the beans. Before plating, taste the potato salad and add extra vinaigrette, salt and pepper if needed. Mix in the cornichons, juice and chives.

To assemble, put the lettuce on a large plate. Mound the potatoes in the middle of the plate, adding the beans around them. Decorate with radishes and sweet small peppers. Sprinkle with coarse sea salt.

Guten Appetit!
recipe © Sunnycovechef

Chinese Noodle Salad with Asparagus

4/27/2015

A tasty vegan salad that will please a crowd and is great for any party or picnic.

Chinese Noodle Salad with Asparagus

I have made this salad for many years and on many occasions but never for 50 people. The recipe comes from one of my old well-loved cook books, The Greens Cookbook by Deborah Madison and Ed Brown. Deborah Madison was Greens' founding chef. Ed Brown is well known for his Tassajara Bread Book and so many other inspiring books on the Zen of cooking. I adore his books. If you are in San Fransisco, this well-loved vegetarian restaurant in Ford Mason has been an icon of gourmet vegetarian food for many years. It is a real San Francisco experience.

At this time last year, I was in Marrakech for a week with a group of wonderful people including a very dear friend of mine. We had a great time exploring the sights and Moroccan culture. Since I was with a group of Germans and Swiss, everybody assumed that I also was German. Who am I? German, American, or am I the sum of both? Here in the States, people ask me where I am from. I look at them and say Santa Cruz, especially when I am at home in Santa Cruz. You see, after all these years, I still have a slight accent. When I am in Germany, people can't figure out where I'm from. I don't have an accent when I speak German, but I am different in the way I behave and dress. I don't fit the mold. I don't belong anymore. These are subtle things. I love my German family and friends and I know that I am one of them, but my home is in Santa Cruz and that's where I am fortunate enough to live. I do miss going back to my mother and my childhood home. My mom is gone now and there isn't a day when I don't miss her—and the home and the love she gave me. My brother and his family are still at the farm, but I'm not ready to go back quite yet because it will not be the same.

Life continues, it goes on and it is beautiful. I have so many things to be thankful for. I am thankful for my dear friends, Diane and George, and their beautiful serene mountain retreat. It is a dream, even when it rains on the day of a big party. We were celebrating a birthday and a soon-to-be-married beautiful granddaughter. It was the only rain we had in months here in California, so nobody was complaining. An old spinnaker sail was hoisted over the picnic tables and it kept out most of the precious rain drops. There was a big, beautiful, smoked ham from the Corralitos Meat Market local butcher, and much more delicious food.

I volunteered to make my Chinese noodle salad for 50 people. My big turkey fryer was the only container large enough to transport this humongous salad.
It was a lot of work, a labor of love.

If you are looking for a refreshing drink for a lunch or party, try my strawberry punch or Erdbeerbowle as we call it in Germany. This is a wonderful way to drink your fruit.

Chinese Noodle Salad with Asparagus Recipe

This is an excellent salad to bring to parties and picnics. You can double, triple or quadruple this recipe. The original recipe called for eggplant, but I have almost always used fresh asparagus. For this salad, I also added pistachio nuts and radishes. The marinade can be made a couple of days ahead and can be used for a week. The flavors improve overnight. I cooked the noodles a day ahead and mixed them with some of the dressing. I made sure that the noodles were well-coated with the dressing so that they did not stick together. I used my hands. The flavors will develop as the noodles sit. I blanched all the vegetables on the day of the event. Make sure all the veggies are still crisp and not overcooked. Less is more.

Ingredients
Serves 4-6

14 ounces fresh Chinese egg noodles (the thinnest available)

The Marinade

7 TBS dark sesame oil
7 TBS soy sauce
3 TBS balsamic vinegar
3 TBS sugar
2 ½ tsp salt
1 TBS red pepper oil
8-10 scallions, the whites & some of the greens
(thinly sliced into rounds)
1 TBS fresh ginger, peeled and minced
1 clove garlic, finely chopped
3 TBS cilantro, chopped

The Vegetables

1 pound or more asparagus
½ pound mung bean sprouts (optional)
1 cup snow peas, strings removed
1-2 carrots, peeled and thinly sliced on the diagonal
3 TBS sesame seeds
handful of radishes, thinly sliced and then slivered
¼ cup toasted pistachios, cashews, or roasted peanuts (optional)
cilantro leaves for garnish

Directions

The Marinade and Noodles

Combine the first seven ingredients in a bowl, and stir them together until the sugar is dissolved. Add the rest of the ingredients and store in a jar with a lid. I keep mine in a mason jar, so I can shake the marinade before using. The marinade will keep in the fridge for several days.

Bring a large pot of water to a roiling boil. While the water is heating, gently pull apart the the strands of noodles with your fingers, loosening them and fluffing them as you do so. Add the noodles to the boiling water and give them a quick stir. Cook them briefly, a few minutes at most. Immediately pour them in a colander and rinse them in cold water. Shake the colander vigorously to get rid of as much water as possible. Put the noodles in a bowl, stir your marinade and add about one third or more to the noodles. Spread the noodles on a baking sheet and toss them with your hands to prevent any sticking. If you want to refrigerate the noodles, put them back in the bowl and cover them with plastic wrap. Allow them to come to room temperature before adding the vegetables.

The Vegetables

Bring a pot of salted water to a boil. Blanch the snow peas until they are bright green, no more than 30 seconds. Immediately remove them with a strainer and put them in ice water. Let them dry on a towel and cut them into diagonal strips.

Blanch the sprouts in the same water for 30 seconds, rinse them in cold water and spread out to dry on a paper towel.

Break off the tough ends of the asparagus and blanch the stalks in boiling water for a few minutes (do not overcook them). Put the drained asparagus in ice water and spread out on the kitchen counter to prevent any further cooking. Cut the cooled asparagus into serving sizes.

Roast the sesame seeds in a cast iron frying pan until they are lightly colored and smell toasty.

Assembling the salad

Carefully toss the salad using most of the vegetables with more marinade. Leave some of the veggies to decorate on top. Sprinkle the salad with cilantro leaves and sesame seeds.

Recipe from the
Greens Cookbook by Deborah Madison and Edward Espe Brown
adapted by ©sunnycovechef

Gerlinde's Versatile Lentil Salad

4/13/2015

Why Do We Cook?

Why do we cook? We have to eat of course, but we don’t necessarily have to cook to do so. Today, we have many options including eating out at restaurants or bringing prepared food home. One of the questions I often ask people is, “Do you cook?” Many times, the answer is,”not really!” I ask that question because I love to talk about food and cooking. It’s almost an obsession. I ask questions, I snoop around cooking blogs, I go directly to the food section in magazines and so on. I relish food with my senses by smelling it and enjoying the different flavors. I know I’ve come across something special when the flavors explode in my mouth and create a sensation of pure pleasure. That is what happened several weeks ago at my little cabin in the woods.

Pinecrest Lake

My sister-in-law and her family came over for dinner. My husband grilled a beautiful rack of lamb and some small white creamer potatoes on the side. He does this to perfection and everybody loves it. He slices the rack into paired ribs and generously coats them with pepper and garlic salt. He puts them on a gas grill on medium heat and pays attention so they do not burn. He serves them medium rare. Sometimes, depending on the ribs, he trims the excess fat. He precooks his potatoes in the microwave for about 2-3 minutes depending on the number of potatoes. The potatoes go in a bowl with olive oil and garlic salt. You want to have a good coating of olive oil on all the potatoes. Then he puts them on the upper grill and cooks them with the meat until they are soft. He coats the potatoes during the grilling with leftover olive oil. He sits outdoors next to his barbecue, enjoying a scotch, watching his food cook as I busy myself in the kitchen.

On this particular night, I roasted some fresh asparagus coated with walnut oil sprinkled with sea salt in a preheated oven at 375˙degrees for about 8 minutes. The cabin is at a 6000-foot elevation, so the cooking time increases. I made my citrus vinaigrette for my green salad and pulled out my sauces and condiments that everybody loves with the lamb. Mint jelly is a must, however, my mountain fridge had some wonderful treasures—like the cranberry ketchup I made for our Christmas dinner and never used, and my green sauce that I made a couple of days before to go with salmon cakes. This green sauce had more garlic than normal and was mostly yogurt with some chives. We had a great dinner, and the wine and conversation was flowing. Everybody seemed to enjoy the food. I covered my little creamy potatoes and pieces of lamb with the different sauces—and it was divine. Some of the little lentils from my lentil salad were swimming in the sauce–and oh what flavor! Every bite brought more joy.

Earlier that day, I made a lentil salad to go along with the feast. I have made lentil salad many times and it never turns out the same. There is a wonderful recipe from Regina Schrambling on the Wednesdaychef blog that I sometimes make. It uses leeks, hazelnuts and duck confit. Most of the time, I just make a simple vinaigrette that I pour over the warm lentils for a delicious salad that I can eat for days to come. This time, I cooked some carrots with my lentils and added some celery and to the finished salad. When I eat the salad by itself I like to add either goat or feta cheese.

I used walnut oil in this recipe, but a good olive oil will do. Walnut oil gives the salad a wonderful nutty flavor. Walnut oil is sold in small bottles because it doesn’t last long.

Ingredients

1 cup French lentils

3 cups water

3 small sprigs of thyme or 1 tsp. dried thyme

2 cloves garlic

2 bay leaves

1 small carrot (for cooking)

3/4 cup finely diced carrots (to add to the salad)

1 tsp. salt

The dressing

1 TBS Dijon mustard

2 TBS champagne vinegar or white wine vinegar

¼ cup walnut oil or olive oil

¼ cup chopped chives

1 TBS chopped fresh tarragon

1 small shallot (peeled and minced)

Additions to the salad

freshly ground pepper to taste

coarse sea salt to taste

1 TBS vinegar

1 celery rib (finely diced)

goat or feta cheese

lettuce

Directions

Rinse the lentils and put them with the thyme, garlic, bay leaves, the carrot, water and 1 tsp. salt in a saucepan. Bring to a boil, stirring often.

Decrease the heat to a simmer and cook for 15 minutes. Add the diced carrots and simmer for an additional 3-5 minutes. Do not overcook, as the lentils should still have a light crunch.

While the lentils are cooking, make the dressing. Whisk together the mustard and vinegar in a bowl. Whisk the oil to emulsify. Add the shallots and fresh tarragon.

Drain the lentils well, discarding the thyme branches, the garlic, the whole carrot and the bay leaves. Combine the dressing with the warm lentils, mixing well, and let it cool to room temperature. Stir occasionally. Add the chives and the celery. Then add additional vinegar, salt and pepper to taste. Add goat or feta cheese before you serve the salad. The salad will last in the fridge for several days, but you may have to season the salad again.

Guten Appetit!
Recipe by © sunnycovechef.com

Green Salad with Honey Citrus Dressing

3/16/2015

Mixed Green Salad with Honey Citrus Dressing

This is a light salad loaded with healthy and tasty ingredients.
The dressing gives the salad a fresh citrus flavor.

I realize that I have posted a recipe for only one salad. I don't know why, because I eat them all the time. Years ago, I would go to the farmers' market and buy a variety of lettuce from my favorite vendor at the market. They were a sweet hard-working couple who grew many varieties of lettuce. Once home, I would fill my sink with water and wash, spin dry, rolling the lettuce leaves in a towel, then keep them in the crisper of my fridge for the rest of the week. And then one day, some marketer came up with the idea of selling lettuce already washed and ready to eat. And before you knew it, everybody was doing it. Nowadays, I pick my mixed lettuce from a basket at the farmers' market, although I still buy individual heads of lettuce from time to time. Among the lettuce family, arugula is my favorite . When I'm in Europe, I like eating Rapunzel (or lambs' lettuce).

The salad I'm posting today is one I make all the time. The dressing is my favorite and I keep it in my fridge most of the time. The base of my salad is a mix of different kinds of green lettuce (use whatever you like). I like to go heavy on the arugula. I add a handful of dried cranberries or blueberries depending on the season. Nuts are another another tasty and healthy addition. I roast the walnuts or pecans for 8-10 minutes at 350 degrees. Sometimes I use pistachios (which I don’t roast). I often crumble goat cheese (because it is my favorite), but have also added feta or blue cheese. I always add some fresh fruit. Right now, pears are in season, and apples are fine. And I have used fresh strawberries . This simple salad goes well with almost any meal. Try this salad with Ruth Ann's Pork Chops, a delicious recipe I posted last year.

Juicy ginger-flavored pork chops cooked with apples

Mixed Green Salad with Citrus Honey Dressing Recipe

Ingredients

The Dressing

1 TBS honey
3/4 TBS chopped fresh tarragon
6 TBS good olive oil
½ cup freshly squeezed orange juice
¼ or less cup freshly squeezed lemon juice (I use Meyers lemons)

The Salad

6-8 cups mixed green lettuce
1 cup roasted walnuts or pecans (optional)
¼ -½ cup dried or fresh blueberries, pomegranate seeds or dried cranberries
1 peeled and sliced apple or other fruit
1 cup crumbled soft goat cheese

Directions

Roast the walnuts at 350° for 8 minutes and cool.

For the dressing, put the honey in a jar and heat it up in the microwave for 30 seconds or less. Stir in the olive oil until well combined. Add the orange juice and tarragon and shake in the jar. Any leftover dressing will keep in the fridge for several days.

Put the mixed lettuce in a bowl. Add the rest of the ingredients to the salad. Toss the salad with half or more of the dressing and serve immediately.

Guten Appetit!
recipe by©sunnycovechef

Broiled Shiitake Mushrooms

9/4/2014

My folders, my cookbooks, and my drawers are full of recipes that are dear to me. They help me find and create dishes for my family and friends. They are the backbone of my cooking — my memory. My blog is an attempt to somewhat organize and compile my favorite recipes.

Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me.

Broiled shiitake salad with baked tofu, mixed greens , and feta cheese.

Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad! When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms.

The original recipe calls for roasted sesame seeds as a garnish.

Ingredients:

2 TBS tamari or soy sauce
2 TBS Oriental sesame oil
2 TBS olive oil
2 tsp. sugar
12 shiitake mushrooms

Directions:

Combine the tamari sauce, sesame oil, olive oil and sugar.

Preheat the broiler.

Clean the mushrooms and remove the stems. Place them cap side up on a baking dish. Brush dressing on the mushroom caps. Position the dish 4-6 inches from the heat. Broil until the mushrooms look brown and crusty, 2-3 minutes. They cook very quickly so keep an eye on them. Keep the mushrooms with all the juices in a glass container or use them right away in a salad. I made a salad with mixed greens, baked tofu, and some feta cheese. I used the warm juice from the mushrooms as salad dressing and I squirted some balsamic vinegar reduction over the salad.

Guten Appetit!
by©sunnycovechef

Lemon Cesar Salad

7/7/2013

I have a drawer in my kitchen with my favorite recipes. I also have folders with recipes and I have shelves full of cook books and let's not forget my magazines. In years past I would invite people and then start looking for recipes I could prepare. The covers of Gourmet and Bon Appetit were always intriguing. I mix and match and have fun.
But let's get back to my drawer. Those recipes are special, they are my favorites. Some of the pages are full of stains , some of them are handwritten , some of them are torn out of magazines or newspapers, and I have made them over and over. One of them is a recipe for Lemon Cesar Salad that my friend Linda Ristow send me years ago. It is a vegetarian version of a Caesar salad. My family and friends have enjoyed this salad over and over.

Ingredients:

Lemon Caesar Salad
Serves 6

4 Tbs. Olive oil
1/4 cup freshly grated Parmesan cheese
Juice of one or more lemon ( a matter of taste)
1Tbs. Lemon zest
1 Tbs. Dijon Mustard
1 tsp. Worcester sauce
1 tsp. Crushed garlic ( vary the amount to your taste)
1 Head Romain lettuce - washed patted dry, and torn into pieces

Croutons ( recipe follows )
Additional Parmesan cheese

Directions:

Combine olive oil, 1/4 cup Parmesan, lemon juice, lemon zest, Dijon mustard, Worcester sauce, and garlic in a bowl or jar if you don't plan on using all of it. It keeps well in the fridge for several days. Whisk vigorously until combined thoroughly. Cover and refrigerate. Just before serving , place the torn letters in a large bowl. Add enough dressing to coat . Toss gently. Season with salt and pepper. Sprinkle with croutons and additional cheese. I've been known to add some chopped anchovies to the salad.

Croutons

Cut several pieces of your favorite bread into cubes. Place on a baking sheet and drizzle with olive oil . Season with garlic salt and pepper. Bake at 350* Fahrenheit for about 5 to 10 minutes until all sides get browned . Toss occasionally.
My husband makes great croutons by browning the cubed bread in a frying pen with butter, adding garlic salt. Rich and yummy. I prefer crusty bread for my croutons sprinkled with mixed herbs or spices I bring from abroad . I once bought a mix to sprinkle on bruschetta in Italy. That was the best, unfortunately I could never find it again or duplicate it.