Green Tea Soba Noodles with Lime & Cardamom Salsa

Another delicious, simple and unique recipe from Yotam Ottolenghi. He never disappoints. Green tea soba noodles can be found at any Asian grocery (I bought mine at Uwajimaya). I couldn't locate nigella seeds noted in the original recipe, so I substituted black sesame seeds. The ground cardamom adds a wonderful and unexpected, subtle flavor. I served this dish with Jamie Oliver's spice crusted tuna steaks with cilantro and basil accompanied by a Penner Ash 2014 Pas de Nom pinot noir. Dessert was Anna Jones' recipe for chocolate and earl gray pots. Spectacular!

Recipe

7 oz. (200g) green tea soba noodles
2 T. basil leaves, roughly chopped
2 T. coriander leaves, roughly chopped
5 T. shelled pistachios, lightly toasted and roughly chopped
1/2 tsp. ground cardamom
2-3 limes (enough for 3 T. juice | use one cut in quarters for garnish | zest one to get 1 tsp. zest)
3 T. peanut oil
1 garlic clove, peeled, crushed and minced
1 small green chili, deseeded and finely chopped (optional)
2 avocados, peeled and sliced
4 eggs, soft boiled
1/4 tsp. black sesame seed

Cook the noddles in rapidly boiling water for six minutes (or according to your package directions). Rinse under cold water and drain.

For the eggs bring a pot of water to a boil, then add the room temperature eggs and simmer for six minutes for a slightly runny yolk (as you may notice in the photo, I accidentally cooked mine a little too long and got a hard yolk). Run under cold water for a few minutes and just before serving, peel and cut in half. 

In a large bowl add the basil, coriander, pistachios, cardamom, lime zest, lime juice, peanut oil, garlic, chili (if using), and 1/2 tsp. salt. Mix well, then add the noodles and mix with your hands. Serve and top with the avocado slices, two egg halves, a sprinkle of black sesame seeds, and a wedge of lime on the side.

Panko Crusted Salmon with Warm Lentil Salad

Today's posting includes two delicious recipes from Ina Garten — Panko Crusted Salmon and Warm Lentil Salad. They go so well together that I can't resist including both! The salmon dish is quick and easy but loaded with flavor, and the same goes for the lentil salad. Use the French green Le Puy lentils if you can find them, it's worth it. The salmon can be made a few hours ahead, just get them ready and refrigerate. The lentils can be served warm or at room temperature and make great leftovers.

Panko Crusted Salmon Recipe

Ready for the oven

For two servings:
1/3 c. panko
1 T. minced fresh parsley
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper
1 T. olive oil
(2) 6 to 8 ounce salmon fillets, skin on
1 T. Dijon mustard
1 T. vegetable oil
Lemon wedges

Preheat the oven to 425-degrees.

In a small bowl mix the panko, parsley, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper. Add the olive oil and stir until the crumbs are evenly coated. Set aside. Salt and pepper the top of the salmon fillets, then generously brush with mustard. Press the panko mixture thickly on top of the mustard (it helps the panko adhere). Heat the vegetable oil over medium-high heat in a cast iron skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 7 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with foil, and let it rest for 5 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Warm Lentil Salad

2 T. + 1/4 c. olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
1 tsp. garlic, minced
1 c. French green Le Puy lentils
1 small to medium onion, peeled and stuck with 6 whole cloves
1/2 of a large white turnip, peeled
1 tsp. butter
heaping tablespoon of Dijon mustard
2 T. red wine vinegar
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Heat 2 T. olive oil in a medium sauce pan, add the leek and carrots, and cook over medium heat for 10 minutes, stirring occasionally. Add the garlic and cook for 1 more minute, take off the heat and set aside.

In a large saucepan add the lentils, 4 cups of water, the onion studded with cloves, and the turnip and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes (you want the lentils al dente, not mushy). Remove the turnip and onion (take out the cloves and discard) and drain the lentils. Put the lentils in the sauce pan with the leek and carrots and add the butter. Stir well. When cool enough to handle, chop the onion and turnip and add to the lentil mixture.

In a small bowl add the mustard, vinegar, salt and pepper and whisk until incorporated. Add the olive oil and whisk again. Add to the lentils, stir well, and allow to cool until just warm. Before serving taste and add salt and/or pepper, if needed.

– Ina Garten, Food Network

Roasted Cauliflower, Sausage & Green Olives

This is a simple but flavorful dish that you'll enjoy again and again. It's definitely going in my weekly menu rotation. Serve alone, on rice, or with a tasty gazpacho or other first course soup. Based on Chef Yotam Ottolenghi's recipe, I highly recommend his cookbooks, and check out his recipes at The Guardian (they also have an app). Well worth it. The guy is a creative genius and works magic with vegetables.

Recipe

1 large head of cauliflower, broken into bite-size florets
6 oz. Field Roast Mexican Chipotle Vegan Sausages (2 links), cut in chunks
1 large red onion, cut in wedges
1/4 c. pitted green olives, cut in half
2 cloves garlic, peeled, smashed and cut in quarters
2 T. pumpkin seeds
2 tsp. sweet smoked paprika
3 T. olive oil
1-1/2 tsp. salt
freshly ground pepper to taste
3 T. chopped fresh parsley (for garnish)

Preheat oven to 425-degrees. Line a large baking sheet with parchment paper. Put all ingredients, except parsley, in a large bowl and mix thoroughly. Pour the ingredients onto the baking sheet and spread out to one layer. Roast for 30 minutes, stirring ingredients after about 15 minutes, until cauliflower is softened and getting some color. Remove from oven, let cool for about 10-15 minutes. Sprinkle with chopped parsley and serve.

– based on recipe by Yotam Ottolenghi

Eggs Jeanette

A nice (and very simple) first course or light supper for Easter. Serve with chilled pinot grigio and fresh, warm French bread. This is a recipe that Jacques' mother used to make when he was a child.

Recipe

6 hard cooked eggs, peeled
1 to 2 T. milk
2 garlic cloves, finely chopped
2 T. fresh parsley, chopped
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-1/2 T. peanut oil

DRESSING:
2 T. reserved egg yolk mixture from above
2 tsp. Dijon mustard
2 tsp. red wine vinegar
1 T. water
pinch of salt
pinch of freshly ground black pepper
1/4 c. grapeseed oil (or olive oil)

Cut the eggs in half, remove yolks and mash with a fork, or put through a food mill. Chop the garlic with the parsley and mix in with the yolks, then add the milk, garlic, salt and pepper – mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving about 2 T. for the dressing. Don't pile the filling too high, level off before frying so they sit flat in the skillet.

Heat the oil in a non-stick skillet. When the oil is hot add the egg halves, stuffed side down, and fry over medium heat for 2 minutes until browned (do not cook the white side!).

Make the dressing by adding all of the ingredients (except the oil) in a food processor. With the machine running, slowly pour in the oil and mix until well incorporated. Pour the dressing on a flat plate and arrange the eggs on top.

– Jacques Pépin, "Essential Pépin"

Lima Bean Ragout

Another satisfying, simple, delicious recipe from Jacques Pépin's new cookbook, "Heart & Soul in the Kitchen." I was skeptical that no spices were used except for salt. I don't know why I doubted the Master because every Jacques recipe I make is superb. This one is no exception. Serve on its own with a crusty piece of French bread to mop up the sauce, or with meats or fish. Serves 8.

Recipe

1 pound dried baby lima beans
1 bouillon cube (chicken or veg)
6 cups water
1-1/2 tsp. salt
2 c. leeks, including greens, 1-inch slices
1 c. peeled carrot, 1-inch slices
2 c. chopped onion (1-inch pieces)
1 c. celery, 1-inch slices
1 c. fennel stalks and fronds, 1-inch pieces
1/2 c. salsa

Rinse the beans under cold water, drain, and add to large stock pot. Add the bouillon cube, water and salt and bring to a boil. Reduce heat to lower, cover, and cook for 1 hour.

Add the rest of the ingredients, bring to a boil, then reduce heat to low and cook, covered, for another hour. Eat!

– Jacques Pépin, "Heart & Soul in the Kitchen"

Red Cabbage, Pistachio & Cranberry Salad with Blue Cheese

A simple salad with bold, complementary flavors dressed with peanut and walnut oils and apple cider vinegar. The cabbage holds up well to the dressing and keeps for at least a few days.

Recipe

1 head red cabbage (about 1-1/2 lbs.), wilted leaves and larger ribs removed
1/2 c. pistachios
1/2 c. dried cranberries
1-1/2 tsp. salt
1 tsp. Sriracha Sauce (or Tabasco)
1 T. cider vinegar
2 T. peanut oil
1 T. walnut oil
1/3 c. blue cheese, crumbled
3 T. chives, chopped (optional, for garnish)

Quarter the cabbage and remove the core, then cut into thin strips. Put in a bowl and add the pistachios, cranberries, salt, sriracha, vinegar and oils. Mix well and let the salad sit for about an hour to blend the flavors. To serve, top with blue cheese and chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"