Packet-grilled Potatoes
May 9, 2011
It is May and therefore time to get serious about grilling. We are fortunate to live in Northern California where it is possible to grill year round, but we definitely shy off of it when the air turns cool and storms arrive. Now that the weather is warming, we are back to grilling many of our meals and eating them outside. Whenever possible, I try to cook all the dishes of the meal on the grill.
Packet Grilled Potatoes are a staple for us in grilling season. I hesitated to share the recipe because they are so simple, but truly that is exactly why you all need to know how to make these! Regardless of what we are grilling up for dinner, some variation of these potatoes fits in perfectly. Last night we grilled these potatoes along with wild salmon and made a variation of this cucumber salad. My husband sliced up the leftover potatoes and fried them part of my delicious Mother’s Day breakfast. Yum.
Bacon Breakfast Strata
May 6, 2011
Though brunch provides the allure of a relaxed meal to share with friends and family, casually sipping on Bloody Marys, the harsh reality is that someone has to get all the food ready to eat early in the morning. Beside being insanely delicious and versatile, stratas assemble the night before, so serving a crowd in the morning is a cinch! In our family, we routinely have overnight gatherings and I often make a strata. All the work is done the day before. Sometimes I even put the oven on delay start, so it will preheat while I sleep. When I wake up in the morning with a house full of guests, all I have to do is slide the dish into the oven and make some coffee.
You can make a strata with almost anything. The eggs and bread are standard, but the vegetables, cheese, or meat that you add are completely up to you. Bacon Breakfast Strata happens to be one of my favorite combinations. Brown off the bacon, saute the onion and mushrooms, then mix everything up with a pile of bread and cheese and pour egg and milk over the top. It is easy. The bread absorbs the egg and milk overnight and puffs up in the oven. The interior texture is light and almost creamy, while the top browns and creates a cheesy crunch. It is delightful.
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Chicken Tortilla Soup
May 3, 2011
It is Mexican food week at our house. No, not really because of Cinco de Mayo. The truth is we just really like to eat just about anything Mexican- traditional or inspired. We have been eating carnitas, homemade refried beans, chorizo empanadas, and now for the third time this month, Chicken Tortilla Soup.
This recipe comes from Rick Bayless’ Mexican Everyday. If you have not checked out this book, you should. It is definitely one of our favorites. We happened across it in the kitchen of a house we rented in Nayarit, Mexico years ago. My husband and I both loved it, and the meals we created from it so much, that we both surprised the other with a copy of it for Christmas that year. Oops.
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Tequila Lime Tart
May 1, 2011
What can I say? Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully. I love to make them sweet and savory. Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.
When the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd. It occurred to me to make lime curd. While lime curd sounded delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream. Viola, Tequila Lime Tart!
The tequila lime filling sits on a my favorite gingersnap crust. The tangy lime and spicy ginger are delicious companions. Make the tart ahead and let it chill in the refrigerator. When you are ready, slice and serve. Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available. It would pair particularly well with a Mexican meal, but really it would be good anytime. Enjoy!
Note:
This recipe earned an Editor’s Pick on Food52’s recent tart contest! Here’s what they said:
My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.
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Fava Leaf Pesto
April 29, 2011
Each winter we grow favas, more for their ability to fix nitrogen into our garden beds, than to eat. We usually have one meal involving the fava beans and then till the plants into the soil or add them to our compost. If you read Sunset magazine, you may have noticed that they have featured fava leaf recipes in the past few issues. I had no idea you could eat the leaves! Actually the leaves are quite delicious and since our plants are four feet tall, there are plenty of them to eat!
The other day, my kids and I set off to the garden, basket and scissors in hand, to pick some fava beans and leaves. Our mission was to make pesto. Pesto is one of my their favorite foods. They love to eat it, but even more so, they love to make it with me. They are old enough now that their “help” actually is help, but not so old that they do not want to help anymore. We collected a basket of fava leaves and as many beans as we could (ours are still a little on the small side). The kids then went to work happily shelling the beans, as I picked the leaves from the stem. Together we pureed the leaves with garlic, walnuts, and parmesan with the kids taking turns pressing the buttons on the food processor. The munchkins also had the job of quality control, testing out the pesto on a toasted slice of bread.
Fava Leaf Pesto has a bright spinachy flavor with hints of artichoke. The intense green color is superb! I tossed it with some hot linguine and topped the bowl with a scattering of blanched baby fava beans and a sprinkle of parmesan cheese. My son announced, “I’m definitely having more. I could eat this forever!” Not a bad endorsement. If you do not not have a crop of favas in your backyard, check the farmers’ market. We will definitely make this pesto again!
My Pantry Shelf 