Recipes

Onion Marmalade is My Summer Sidekick for Flavor

PALEO-CARAMELIZED-ONIONS-RECIPE

Come summertime, Onion Marmalade is a condiment that I use in many dishes. My Seriously Simple motto is seek out maximum flavor and spend minimum time in the kitchen. Even though it takes some time to cook this, you will have it on hand for a variety of different dishes. It can take the place of traditional sauces like ketchup or mustard or can be an extra layer of flavor in a sauce or dip.

There is lots of room for you to personalize this flavor enhancer. Feel free to add a few sprigs of rosemary or thyme. You can also choose your favorite onion varieties like Maui, yellow or red onions. Use port, beer or red wine instead of the balsamic and wine. (Just keep the same proportions in the recipe.) Add shredded Belgian endive or fennel for a slightly bittersweet flavor. I like throwing in pitted and finely chopped black or green olives to add an earthy taste. You can keep this for a month in your refrigerator.

A Few Ways to Use Onion Marmalade

  • Glaze grilled steaks with a thin layer and then slice the steaks
  • Spread a tablespoon on the bread for a better grilled cheese
  • Serve as an accompaniment to grilled sausages, grilled pork tenderloin, veal chops and tri-tip steak
  • Stir a tablespoon into scrambled eggs
  • Use as a filling in omelets, frittatas and in dips.
  • Top sliced toasted baguettes with goat cheese, blue cheese or brie and marmalade
  • Use as a stuffing for chicken breasts or pork chops
  • Add marmalade and chutney to ground turkey for juicy burgers
  • Top sautéed scallops with a teaspoon of marmalade and a drizzle of balsamic vinegar
  • Add to cooked vegetables like green beans, spinach, broccoli or cauliflower.
  • Use as a topping on pizza or bread.

Onion Marmalade

Makes about 1 ½ cups

This recipe may be doubled or tripled. Make sure to use a larger deep casserole to accommodate the larger amount of onions.

1/4 cup olive oil

4 large yellow, red or Maui (or a combination) onions, thinly sliced

¾ cup red wine

¼ cup balsamic vinegar

1 tablespoon sugar

Salt and freshly ground white pepper

Makes about 1 ½ cups

  1. Heat oil in large non-aluminum casserole on medium high heat. Add the onions and saute for about 12 to15 minutes or until well softened. Stir frequently.
  1. Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully towards the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.

Advance Preparation: May be prepared up to a month ahead, covered in an airtight container and refrigerated.

Peach Crostata: Easy as Pie

Easy as Pie Peach Crostata

Easy as Pie Peach Crostata

When I am in a pinch for time but want something special for dessert I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless variations. A crostata is made by rolling out pastry dough into a large round. The fruit is placed in the center of the pastry and the dough is pulled up around the fruit and folded over to create a rustic looking tart, rather than a perfect-looking formal fruit tart. This couldn’t be easier.

 

The unassuming appearance is a good thing. Even my friends who fear pastry making have great success with this recipe because it doesn’t have to be picture perfect. The rough country look also expands the opportunity for variation. I have seen versions that feature thick raspberry jam, fresh pitted cherries, apricots and nectarines, blueberries and raspberries to name a few. Depending upon the sweetness of the fruit you select you may need to adjust the amount of sugar you add.

 

Make sure to roll out the pastry dough to a large 13-inch circle. I keep extra flour on the pastry slab and rolling pin to keep the dough from sticking. The dough can be immediately rolled out and doesn’t need to rest because I use frozen butter that keeps the dough sufficiently chilled. I also use white pastry flour that has a lower gluten content and does not need to rest. If you are using all-purpose flour you can chill it for a half hour before rolling out.

 

In this crowd-pleasing dessert, the skin is deliberately left on the peaches for a rustic texture. Nectarines can be substituted for the peaches if you like. I like to serve this warm so I will bake it an hour or two before serving. Don’t forget a scoop of French vanilla ice cream.

 

 

 

Peach Crostata

Serves 6

 

Crust

1 1/4 cups white unbleached pastry flour or all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces

1/4 cup ice water

 

Filling

5 tablespoons sugar, divided

2 tablespoons all-purpose flour, divided

6 medium or 4 large peaches, pitted and cut into 1/2-inch pieces

 

1 pint French vanilla or berry ice cream (optional)

 

  1. Prepare the pastry: Place the flour, salt and sugar in a food processor fitted with a metal blade and process for about 5 seconds. Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Pat the dough into a round form for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour.
  2. Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim that is lined with parchment paper. (You won’t need the sides of the springform or tart pan for this freeform tart.)
  3. On a floured surface roll out the pastry into a round 13 inches in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart bottom round, laying the dough flat to cover the round with a 3 inch border overlap all around on the baking sheet. Refrigerate while making the filling.
  4. Preheat the oven to 400F. In a medium mixing bowl, combine 1 tablespoon sugar, 1 tablespoon flour and the peaches. Remove the tart from the refrigerator and sprinkle 2 tablespoons sugar and 1 tablespoon flour evenly over the center of the crust. Arrange the fruit mixture in the center of the pastry and then fold about 3 inches of the pastry edges up around the fruit, making pleats, to look like a free-form tart. Use your thumb and forefinger to make the pleats in the pastry.
  5. Brush the pastry with water and evenly sprinkle the remaining 2 tablespoons sugar over the pastry and fruit.
  6. Bake the tart for 40-45 minutes or until the fruit filling is bubbling and the crust is caramelized. Let cool at least 20 minutes on a wire rack. Slide the tart pan bottom to a serving platter. Slice and serve with ice cream.

Advance Preparation: Can be made up to 8 hours ahead and kept at room temperature. Serve room temperature or reheat in the a 325F oven for 10 to 15 minutes.

 

Watercress Vichyssoise is a Refreshing Companion to Your Favorite Sandwich

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Chilled soups are the perfect food to eat in the summer’s warm weather. An added bonus is that they should be made ahead which will keep the kitchen cool in the heat of the day. You can make this up 3 days in advance and refrigerate until ready to serve. Cold soups can be a prelude to a lovely meal or be a satisfying companion to a favorite sandwich. I like to serve the soup in small bowls on a large plate to leave room for the sandwich.

Vichyssoise, a pureed cooked vegetable soup, is traditionally served chilled. ““Vish-ee-swaz”, as it is pronounced, usually includes potatoes, leeks and cream. This is a lighter version swapping out chicken broth for the cream. Fresh watercress and basil update this classic summer soup. A finishing dollop of lemon-basil cream gives it a bright, appealing look. If you want a dairy-free version, just garnish with shredded basil instead of the lemon cream. Remember to season the soup just before serving since the flavors become muted when cold.

Here’s a few sandwich combinations to get your creativity going. Don’t forget to seek out artisan breads for best flavor.

  • Cold marinated sliced flank steak and arugula leaves on sourdough rolls spread with spicy mayonnaise
  • Prosciutto, tomatoes, roasted peppers spread with garlic mayonnaise on sesame seed bread
  • Chopped smoked salmon and egg salad on rye bread
  • Cold grilled chicken slices, sliced avocado and tomato Salsa stuffed in a warm sesame pita bread
  • Fresh crumbled goat cheese, marinated sun-dried tomatoes and roasted red and yellow peppers on a sourdough roll spread with garlic mayonnaise

Watercress Basil Vichyssoise with Lemon Cream

Serves 6-8

3 tablespoons olive oil

3 medium leeks, white part only, cleaned and coarsely chopped

1 1/2 pounds white rose potatoes, peeled and coarsely chopped

¼ cup basil leaves

1 medium bunch watercress, leaves only

8 cups chicken broth

Salt and white pepper

1 tablespoon fresh lemon juice

Lemon cream

1/2 cup sour cream

2    tablespoons fresh lemon juice

1    tablespoon finely chopped basil leaves

  1. In medium soup pot, heat oil over medium heat. Add leeks and saute, stirring occasionally, until soft, about 4 minutes. Add potatoes and continue sauteing for about 5 more minutes or until softened. Add watercress and basil and continue sauteing 3 minutes or until wilted.
  1. Add chicken stock and bring to a simmer. Partially cover and cook for 15 minutes or until vegetables are tender.
  1. Puree soup in blender or puree with an immersion blender right in the pot. Pour into medium bowl. Add salt, pepper, and lemon juice and taste for seasoning. Refrigerate for at least 4 hours or overnight.
  1. To make lemon cream: combine all ingredients in small bowl and mix until well blended.
  1. To serve, ladle soup into serving bowls and garnish with dollop of lemon cream cream.

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Baby Back Ribs with an Asian Twist

baby-back-ribsI love baby back ribs. Maybe it’s because they seem to have more meat and a less pronounced pork flavor. Growing up just hearing that ribs were on the menu would make me happy. Fourth of July at our house always meant a barbecue blazing with porterhouse steaks and plenty of baby back ribs. My mom relied on teriyaki sauce for the steaks and a sweet tomato based barbecue sauce for the ribs.

Through the years I have experimented with different ways to cook baby back ribs and different sauces to complement them. Despite being a California girl, I never learned the ins and outs of proper barbecue techniques. Usually it was throw the ribs on the barbecue and brush sauce on them a few minutes before they were done so the sauce wouldn’t burn the ribs.

I have found that first marinating the ribs and then baking them in a 325F degree oven enclosed in aluminum foil, essentially steaming them, results in a moist and very tender slab of ribs. An extra bonus is that this can be done a day ahead, cooled and refrigerated.

This marinade combines the slightly sweet soybean flavored hoisin sauce with honey and rice wine vinegar for an Asian-style glaze that is a fun twist on classic sweet American barbecue sauce. You can also try this method with fruit sauces or chutneys.

If you’re wondering what to serve with these tasty morsels, consider simple coleslaw flavored with a bit of chopped cilantro. Grilled corn on the cob would be just right with the ribs. A platter of grilled vegetables drizzled with vinaigrette would round out the menu and offer choices for everyone at the table. For an easy dessert, how about fresh summer berries with sliced pound cake? To drink I like ice-cold Chinese beer or dry Rose.

Help is on the Way:

  • When you are selecting ribs I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but I think well worth it.
  • Look for racks that have significant meat on the ribs and not a lot of fat. It’s best to purchase fresh ribs that have not been frozen.
  • Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer.
  • Use this marinade on pork tenderloin or chicken.
  • This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.

Hoisin-Honeyed Baby Back Ribs

Serves 4-6

Marinade

1/2 cup hoisin Sauce

1/4 cup honey

2 tablespoons oil

1 scallion, finely chopped

1 tablespoon rice wine vinegar

4 pounds pork loin ribs cut Chinese style or baby-back ribs

  1. Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  1. Preheat the oven to 325F.
  1. Place the ribs on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 hour. Or alternately, place the ribs in a roasting pan and cover well.
  1. Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juice and place in a dish.
  1. Prepare the barbecue for medium-heat grilling. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the remaining marinade, making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

A fresh take on caprese salad

Italian Caprese Salad is made for the summer season. This classic dish alternates vibrant red tomato spokes with slices of creamy mozzarella and fragrant bright green basil leaves. It kind of reminds you of the color of the Italian flag.

You don’t even need a recipe for this well-loved salad. Pick the freshest, ripe tomatoes as the star component. Alternate tomato slices with sliced fresh mozzarella cheese and fresh green basil leaves and you are good to go. All you need for garnishing is some fruity olive oil and salt and pepper.

Sometimes I like to freshen up the idea and give it a new look. Years ago I enjoyed a tomato and watermelon salad in East Hampton and thought it would be the basis of a good alternative to the classic Caprese Salad.

Beautiful on a buffet table, this variation s a welcome surprise. Here, large red, ripe tomatoes are sliced and overlapped on a platter. The refreshing and texturally pleasing watermelon, cucumber and feta relish is dolloped on top of each tomato. Make sure to have a couple of large spoons for ease in serving.

 

 

Summer Caprese Salad with Watermelon, Cucumber and Feta Relish

Serves 6 to 8

Relish

1 1/2 cups ½-inch diced seedless yellow or red watermelon

1 ½ cups ½-inch diced European cucumber

3/4 cup crumbled feta cheese

2 tablespoons fresh basil leaves, finely chopped

1 tablespoon fresh mint leaves, finely chopped

 

Dressing

¼ cup red wine vinegar

½ cup extra virgin olive oil

2 tablespoon finely chopped chives

Salt and freshly ground black pepper to taste

 

2 cups mixed greens like spring greens or arugula or mache

6 large ripe beefsteak tomatoes

 

 

  1. Combine all of the relish ingredients in a medium bowl carefully, making sure to not break the watermelon into smaller pieces. Reserve.

 

  1. In a small bowl, add the red wine vinegar. While whisking, slowly stream in the olive oil and continue whisking until the dressing is emulsified. Add the chives and season with salt and pepper.

 

  1. Just before serving. Arrange the mixed greens in the center of a large circular platter. Cut the tomatoes into 1 ½- inch slices and arrange on a platter in a circular pattern overlapping.
  2. Pour about half of the dressing over the relish and mix to combine. Taste for seasoning. Place a dollop of relish on each tomato slice. Drizzle with remaining dressing and serve immediately.

 

Advance Preparation: Relish and dressing may be made up to 2 hours ahead, covered and kept at room temperature. It is best to finish this just before serving.

 

The Clever Cook Could:

 

  • Substitute diced or tiny balls of fresh mozzarella or crumbled goat cheese for the feta cheese.

 

  • This can be doubled. Use a very large platter or 2 platters.

 

  • You can make these into towers. Place a slice of tomato on the bottom of a salad plate and then a dollop of relish. Repeat 1 more time.

Easy as Fourth of July Ice Cream Sundae Pie
Easy as Pie Ice Cream Pie

Easy as Pie Ice Cream Pie

Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn’t what I have in mind in the heat of the season. Quick and easy to put together, this ice cream pie answers the call for a decadent, delicious and very easy to-put-together dessert. Since you are buying the crust, insert the pre-made crust in the foil into a glass or porcelain pie plate. This will make a pretty presentation

Softened strawberry and vanilla ice cream is spooned into the crust in layers. Then a simple decoration can be added by lining the outside of the pie with alternating raspberries and blueberries. Best of all, this can be prepared up to 2 weeks ahead, covered tightly, and frozen. Instead of a chocolate sauce warm blueberry compote is spooned over the pie slice just before serving. It’s a knockout Fourth of July dessert that will leave your guests asking for the recipe. It’s fun to stop by the party store and pick up Patriotic decorations that really make the pie stand out.

This is so easy to make and can involve children as well. Kids can help decorate the finished frozen dessert. For other occasions you can vary the ice cream if you like. Just remember that the crust is either graham cracker or chocolate and go from there. A few of my favorite flavors include Cookie Dough, Oreo, Coffee, Salted Caramel and English Toffee. Make sure the ice cream is soft enough to work with but is not already melting; remove the ice cream from the freezer for 20 minutes before working with it.

No matter what flavors you choose, you really can’t go wrong. So make time this summer to create your own signature ice cream pie. This is a great item to keep in your freezer. Remember to remove the pie from the freezer 15 minutes before serving for easy slicing; dip a knife in hot water for ease in cutting. Happy Fourth!

 

Fourth Of July Ice Cream Sundae Pie with Blueberry Sauce

 

Serves 6 to 8

 

For Pie

1 pint vanilla ice cream, slightly softened

1 pint strawberry ice cream, slightly softened

  • (9-inch) purchased graham cracker or chocolate piecrust

1 pint raspberries

1 pint blueberries

 

Decorations like mini-flags and/or red, white and blue sprinkles

 

For Sauce

4 (6-ounce) containers blueberries

2 tablespoons water

1 tablespoon brown sugar

 

 

  1. Spoon ice cream into crust (if doing two different ice creams, spread one on top of the other); smooth top. Decorate the pie by alternating raspberries and blueberries around the outside rim. Freeze until firm.

 

  1. To make the sauce bring berries, water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat.

 

  1. To serve: remove pie from freezer 15 minutes before serving and decorate with Fourth of July sprinkles or other decorations.

 

  1. Cut pie into wedges; place on plates. Spoon warm sauce over and serve immediately.

 

 

With summer on the horizon, it’s time to think about potato salad
Make sure to keep the potato salad refrigerated until serving.

Make sure to keep the potato salad refrigerated until serving.

At a national potato salad contest I judged last summer, every entrant claimed to have the “best” recipe. After sampling more varieties than I can remember, I came to the obvious conclusion that taste is truly a matter of personal opinion.

I couldn’t enter either of my potato salads into that contest but I still think either of these “coulda been a contender.” One has all the components of classic American potato salad with a little pizzazz. The secret ingredient is celery seed. This salad is creamy, mustardy and even includes chopped hard-boiled eggs. Make sure to keep the salad chilled at all times to avoid any health problems.

My other recipe is a zesty, tomato-vinaigrette-dressed potato salad that has no dairy in it, so you can serve it at an outside gathering without worrying about leaving it in the sun. It is also perfect for those allergic to dairy. Much of the flavor comes from the sun-dried tomato pesto, balsamic vinegar and capers.

I prefer unpeeled potatoes for potato salad because they add color (not to mention it saves time in the kitchen). Scrub them well since there can be dirt on them.

Diane’s Old-Fashioned Potato Salad

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Serves 6-8

3 pounds medium red rose or bliss, tan-skinned or yellow (Yukon Gold) potatoes

Dressing

3/4 cup sour cream

3/4 cup mayonnaise

2 celery stalks, finely diced

2 tablespoons chopped scallions

2 teaspoons celery seed

1/4 cup chopped parsley

2 hard-boiled eggs, coarsely chopped

1 teaspoon Dijon grainy mustard

Salt and freshly ground white pepper

Chopped parsley, for garnish

1. Wash and scrub off any dirt on the potatoes.
2. In a large pot of salted boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. Cut into 2-inch chunks and place in a medium bowl.

3. In a small bowl, combine sour cream, mayonnaise, celery, scallions, celery seed, parsley, chopped egg, mustard, salt and pepper. Mix well.

4. Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 2 hours or up to one day ahead.

5. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.

Advance preparation: Can be made one day ahead, covered and refrigerated. Remove from the refrigerator 15 minutes before serving. Taste for seasoning before serving.

Potato Salad with Sun-Dried Tomato Caper Vinaigrette

Serves 6 to 8

Vinaigrette

1/4 cup white balsamic vinegar

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons store-bought Sun-Dried Tomato Pesto

2 tablespoons drained and rinsed capers

Salt and freshly ground black pepper

2 tablespoons chopped parsley

1/2 cup olive oil

3 pounds small potatoes such as creamers or fingerlings, unpeeled

2 tablespoons chopped parsley, for the garnish

1. In a small bowl, combine vinegars, mustard, tomato pesto, capers, salt, pepper and parsley. Whisk well to combine. Slowly stream in the olive oil, while whisking until the vinaigrette is emulsified. Set aside.

2. Wash and scrub off any dirt on the potatoes.

3. In a large pot of salted boiling water, cook potatoes about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool slightly. Cut into bite-sized chunks and place in a medium bowl. Pour the vinaigrette over the potatoes and mix gently until coated. Taste for seasoning.

4. Transfer into a serving bowl and refrigerate for at least 1 to 2 hours. Take out of the refrigerator 1 hour before serving. Garnish with parsley and serve.

Advance preparation: This can be made one day ahead, covered and refrigerated. Make sure to remove from the refrigerator 1 hour before serving. Taste for seasoning.

Passover White Fish Terrine
This modern take on gefilte fish is a hit on my Passover table year after year.

This modern take on gefilte fish is a hit on my Passover table year after year.

Whitefish Terrine with Beet-Horseradish Relish

Ground whitefish is used here as in the popular Jewish dish gefilte fish, and is often available in supermarkets and fish markets during Jewish holidays. If you can’t find the fish ground, process the filets in the food processor, making sure to remove the skin and all the bones. (You’ll need to buy about 2 1/4 pounds whitefish filets with the skin on if you are going to grind it yourself. Remove the skin before processing.) The accompanying bright red beet-horseradish relish adds a burst of color and flavor to the chilled terrine. This terrine can be served in overlapping slices either on individual plates or on a large platter with crisp crackers, matzo or thinly sliced pumpernickel bread. Pass the colorful horseradish relish separately.

Serves 10-12

2 tablespoons olive oil

3 medium carrots, finely chopped

1 large onion, finely chopped

3 large eggs

3 1/2 tablespoons matzo meal

3/4 cup chicken stock (or fish stock or water)

1 1/2 pounds ground whitefish or a mixture of whitefish, pike and buffalo fish

2 teaspoons salt

3/4 teaspoon ground white pepper

1/2 teaspoon sugar

1/2 lime, freshly squeezed

1/4 teaspoon paprika

1 (5-ounce) jar prepared horseradish cream

2  cooked beets

lemon slices and parsley sprigs for garnish

  1. Heat oil in a medium skillet and sauté carrots and onion over medium heat until softened, about 5-7 minutes. Allow to cool for 10 minutes.
  1. Preheat the oven to 350F. Lightly coat a large (9 x 5 x 2 1/2-inch) loaf pan with cooking spray.
  1. Beat the eggs with the matzo meal in a large bowl with an electric mixer. When well-combined, add the broth, fish, cooled carrots and onions, salt, pepper and sugar and continue to beat until well blended.
  1. Pour mixture into prepared pan. Pick up pan with both hands and slam down on counter to settle any air bubbles. Squeeze the lime juice over the top, sprinkle with paprika and bake for 50-60 minutes or until a long wooden skewer inserted in the center comes out clean.
  1. Meanwhile, place the horseradish cream and roasted beet in a food processor fitted with the metal blade and process until pureed. Transfer to a small container and refrigerate.
  1. Remove terrine from oven and allow to cool for 15 minutes. Wrap in foil and chill overnight.
  1. Remove the loaf from the pan, place on a platter, and serve garnished with lemon slices and parsley, accompanied by the horseradish-beet cream.

Advance Preparation: Can be made 2 days ahead and refrigerated.