Summer Fruit and Strawberry Mousse

HAPPY 4TH OF JULY!  What's not to love about summer?!  The current bounty of seasonal fruit is at its peak, this year seems to be over flowing with fruit that not only looks beautiful, but tastes of summer sunshine.  Usually I am more focused on the vegetable harvest, however, in the last month the fruits of summer have caught my eye like never before.  A plate or bowl is like an artful still life ~ worthy of any meal centerpiece. (Don't forget to eat it at the end of your meal.)

Strawberries stand out in my mind as the first of summer fruits to arrive at the market.  When in season I can't get enough.  My motto;  "Get them NOW while they are in season and taste naturally sweet!"  If you are lucky enough to live near a strawberry field where you can pick them yourself - DO IT and bring some friends and kids....and then go to work in the kitchen to create your own strawberry masterpiece - to EAT! 

Cheers to summer fruit and summer holidays!

Recipe
Strawberry Mousse
adapted from Weber's Art of the Grill
serves 4
2 pints (4 cups) strawberries, hulled
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 teaspoon gelatin
1 cup heavy cream
1 oz. semisweet chocolate bar, (I used Scharffen Berger)
1/4 cup toasted almond slices

Procedure
1.  In a medium saucepan combine 1 1/2 pints strawberries, sugar, lemon juice, vanilla and almond extract.  Heat over high heat and bring to a boil, cooking until the strawberries are soft about 5 minutes.
2.  Transfer the strawberry mixture to a food processor and puree until smooth.  Pour mixture into a small sauce pan and keep warm over low heat.
3.  In a small bowl pour 1/4 cup cold water and stir in gelatin.  Let stand for about 5 minutes.
4.  Combine the gelatin mixture with the warm strawberry puree and stir until the gelatin is completely mixed and melted.  Remove from heat and cool to room temperature.
5.  In a large bowl, whip the heavy cream until it forms stiff peaks.  Gently fold the strawberry puree into the whipped cream.  Spoon the mousse into small serving bowls.  Cover and refrigerate for at least 4 hours or up to 2 days.
6.  To serve, make the chocolate curls using a vegetable peeler and sprinkle the chocolate curls on the mousse along with almond slices and remaining strawberries.

Chocolate Olive Oil Ice Cream

Olive oil in ice cream is not something I had considered or craved.  But on a recent visit to ECCO Restaurant - Atlanta, GA I did take pause when I came across Chocolate Olive Oil Ice Cream on their dessert menu. I am a HUGE chocolate fan and extra virgin olive oil;  let’s just say I go through liters when cooking…but in ice cream?  I did order the Chocolate Olive Oil Ice Cream at ECCO and YES, it did bring a smile to my face and give me that eureka moment of, why not olive oil in ice cream?!   

The search was on to find a recipe.  I did find one for olive oil ice cream in the  "The Perfect Scoop" David Lebovitz.  I used his recipe as my starting point, tweaking a few ingredients and adding CHOCOLATE!  Since the recipe only has seven ingredients, I use the best chocolate and olive oil I can afford.  My favorite chocolate without a doubt is Scharffen Berger.  I have tried many different chocolate brands, but always come back to Scharffen Berger.  My olive oil of choice is a Greek extra virgin olive oil I have been buying for years at Trader Joes, a fruity style with a hint of pepper at the finish.  What made the ice cream so memorable when I first had it at ECCO, was the flavor combination of sweet, savory and salty. To capture that salty flavor, I sprinkled Maldon sea salt flakes over the ice cream just before serving.  Oh, I added a few chocolate curls, not just for garnish,  but for MORE chocolate!

Recipe
Chocolate Olive Oil Ice Cream

Inspired by ECCO Restaurant and adapted from "The Perfect Scoop" by David Lebowitz

1-1/3 cup 2% milk

½ cup sugar

pinch of sea salt + Maldon sea salt flakes for garnish

1 cup heavy cream

6 large egg yolks

½ cup extra virgin Greek olive oil ( fruity style)

3-4 oz. Scharffen Berger Semisweet chocolate (62% cacao), roughly chopped (+ extra chocolate for  chocolate curl garnish)

Procedure
1.  In a medium sauce pan, combine the milk, sugar and salt until warm over medium low heat.

2.  In a large bowl add the heavy cream and set a fine mesh strainer over the bowl, set aside.

3.  In a medium bowl, whisk the egg yolks together.  With a soup ladle, slowly add the warm milk mixture to the egg yolks, whisking constantly as you add the warm milk mixture.

4.  Return this mixture to the sauce pan.  Stir over medium heat until the mixture coats the spoon.  This is your custard.

5.  Pour the custard through the mesh strainer into the cream.  Stir to combine and then whisk in the olive oil until it is completely blended.  Place this bowl in a larger ice bath bowl to cool the mixture down.  Refrigerate until completely cool 4-6 hours. 

6.  Freeze in an ice cream making following manufacture directions. The last few minutes of the ice cream cycle add the chopped chocolate.  Make chocolate curls with a vegetable peel for garnish.
7.  Sprinkle with chocolate curls and Maldon sea salt flakes to serve. 

Cheers It's Friday - Copper River Salmon Bruschetta & 2009 Bastianich Rosato

Cheers It’s Friday! Post Memorial weekend, the kids are out of school, temperatures are sizzling in the mid 90’s AND it’s Copper River salmon and Rose wine season – all signs of SUMMER!

When I spy the first Copper River salmon of the season in the store, my dinner plans immediately change and Copper River salmon is on my dinner menu that night. The season for this salmon is limited usually ranging only from mid May to mid June – SO HURRY, enjoy it while you can get it FRESH and IN SEASON. (For more information click on the link here Copper River Salmon)

I have two favorite ways to prepare salmon. The first is on the grill using apple wood smoking chips that impart an amazing flavor to the salmon. The second is slow oven roasted at a low temperature that results in a moist and flavorful salmon. Either method requires limited seasoning, only a little extra virgin olive oil and salt and pepper – the salmon is the star. I usually buy more salmon than I think I will need for dinner and enjoy the leftovers the next day cold. Yesterday I slow roasted a beautiful piece of Copper River salmon and today for Cheers It’s Friday, it is all about Copper River Salmon Bruschetta and a 2009 Bastianich Rosato. This is a combination that I am savoring every bite and sip!

If you recognize the Bastianich name on the wine label – it is Lidia Bastianich (chef, author & restaurateur) and her son Joe's wine venture from the family’s native Friuli region of Italy. The wine is made with 100% Refosco grapes. Refosco is known for spicy reds with dark fruit flavors. A chilled glass of Bastianich Rosato paired with Copper River Salmon Bruschetta makes the sizzling start to summer something to cheer about.
Cheers It’s Friday and SUMMER! Enjoy~

 Recipes:

Grilled Copper River Salmon with Apple Wood Chips
Ingredients
1-1 ½ lbs. Copper River salmon, in one piece with skin on
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Apple wood smoke chips
Procedure
1. Prepare your charcoal grill
2. Soak two handfuls of apple wood chips in water for at least 30 minutes.
3. Lightly brush salmon with olive oil. Salt and pepper to taste.
4. Grill the salmon skin side down over indirect heat with grill cover on for 20-30 minutes or until done to your preference. Add drained apple wood chips over hot coals half way through grilling time.

Slow Oven Roasted Copper River Salmon
Ingredients
1- 1 ½ lbs. Copper River salmon, in one piece with skin on
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Procedure 
1. Preheat over to 275 F
2. Line a baking sheet with parchment paper. Place salmon skin side down on baking sheet.
3. Lightly brush salmon with olive oil. Salt and pepper to taste.
4. Slow roast in oven for 30-40 minutes or until salmon is cooked to your preference.

Copper River Salmon Bruschetta
 Ingredients
1 French baguette
Copper River salmon – grilled or slowed roasted
Extra virgin olive oil
Persian cucumbers, thinly slices
Greek yogurt
Maldon sea salt
Freshly ground black pepper
Fresh dill
Procedure
1. Preheat oven to 350 F
2. Line a baking sheet with parchment paper. Slice baguette into ½ inch slices. Brush the slices lightly with olive oil and place on baking sheet. Bake for 10 minutes.
3. Assemble the bruschetta; on a bread slice spread a layer of Greek yogurt, top with a layer of sliced cucumbers, followed by slices of salmon and finish with a piece of fresh dill and a sprinkling of Maldon sea salt and pepper.

Artichokes Baked with Vidalia Onions, Lemon, Olives and Mint

Behold the beauty of an artichoke 

Artichokes announce the arrival of spring and thanks to the White on Rice Couple (http://www.whiteonricecouple.com/) for hosting “Spring Fling” and highlighting artichoke recipes.

My first taste of artichokes as a 7 year old on vacation in California was boiled artichokes served with lemon butter and mayonnaise.  For a long time I thought that was the only way to cook and eat artichokes.  It wasn’t until I moved to California years later,  delighting in the sight of artichoke fields, piles of artichokes at farmers markets and savoring the exquisitely prepared baby artichokes in restaurants that I realized, artichokes were not just boiled and served with lemon butter and mayonnaise.

The wonderful world of artichokes had been exposed to me – and now I know artichokes come in many sizes and can be prepared in limitless ways.  That said, artichokes can be intimidating to cook.  I remember being told the center fizzy part was poisonous.  IT’S NOT, however, the fizzy thorny part is a choking hazard (artiCHOKE) – so don’t eat it!

So flinging into spring with the first sight of artichokes at the market, I anticipate how I will cook my spring treasure.  This year I have a new FAVORITE and YES, my kids gobbled these artichokes up with gusto.

Hands on prep time is about 30 minutes + baking time about 1 ½ - 1 ¾ hours depending on the size of the artichokes.  The recipe is great for entertaining or weekend meals, it can be prepared ahead of time and reheated if needed and leftovers the next day - even better!  I served mine with marinated grilled chicken and a crusty baguette. 

Happy Artichoke Season!



Before going into the oven



Recipe: 

Artichokes baked with Vidalia Onions, Lemon, Olives & Mint

Adapted from “The Zuni Café Cookbook” by Judy Rodgers

Serves 4-8

Ingredients:

• 2 lb. Vidalia onions,  thinly sliced
• ¾ cup extra virgin olive oil
• Kosher salt
• 1/3 cup Kalamata olives, pitted 
• 4 garlic cloves, thinly sliced
• 12 fresh mint leaves, thinly slices
• 1 lemon, cut in half and thinly sliced and seeds removed
• 6 tablespoons dry white wine
• 4 fresh bright green artichokes, about 3 ½ inches in diameter
• spring water

Directions:

1. Preheat oven to 375 F
2. In a large bowl, toss the sliced onions with 1 ¾ teaspoons kosher salt, ½ cup olive oil.  Add the garlic, olives, mint, lemon slices and wine.  Set aside.
3. Break off the artichoke stems and peel remaining stem.  Remove brown or dry outer leaves.  Trim the the thorns from leaves with a scissors or paring knife.  Cut the artichokes in half and scoop out the center fizzy choke with a stainless steel spoon.  Rinse the artichoke halves under cold water.
4. Sprinkle the artichokes with salt and gently massage with olive oil.
5. In a large flame proof baking pan (10” X 14”) spread the onion mixture on the bottom with the onion juices.  If the liquid is not  ½ inch deep, add spring water until liquid is ½ inch deep.  Arrange the artichokes cut size down into the onions.
6. Set the baking pan on the stove over medium low heat until onion mixture is bubbling around the edges.  Remove from heat.  Cover the pan with parchment paper and then tightly with foil.
7. Bake in the middle rack of the oven for 1 ½ hours.  Test a leaf for tenderness. If tender, increase heat to 400 F and bake uncovered for 10- 15minute longer.  Serve warm or at room temperature.
8. Refrigerate any leftovers.  To serve leftovers the next day, bring to room temperature or reheat in a 300 F oven, loosely covered with foil.

Quinoa Salad with Mango, Curry and Cucumber

  I am on a quinoa kick; it is my favorite refrigerator backup snack to have on hand. (You know the healthy alternative that is ready at hand when you get a hunger pain or need to munch.)  The quinoa kick started with a Trader Joes frozen quinoa that I make (actually reheat) for my daughter’s school lunch.  She takes it in a thermos and adds soy sauce.  (She is not a sandwich kind of girl, hates the idea of a sandwich aging in her lunch bag for half a day.)  Anyway, when I make the quinoa for her lunch there is some leftover, I have the leftovers for my lunch.  Quinoa is a “health food” and well, after eating it, I do feel “healthy” not stuffed feeling, but satisfied.

So I went on a Google search for quinoa recipes.  Not a lot out there and even fewer recipes in my cookbook collection.  The first recipe I tried was a Mexican inspired version with black beans, tomatoes and cilantro.  Somehow the nutty flavor of the quinoa paired with Mexican flavors did not taste right for me.  Then I tried this salad with fresh mango, curry and cucumbers.  This combination tasted great and worked well with the quinoa.  The flavors were in harmony and only improved as my next day leftovers (refrigerator backup healthy snack).

I think my affection for quinoa is because it is a comforting like a carb, but light like a salad.  Even though there are not a lot of recipes per se out there, coming up with a quinoa salad is really a matter of your tastes, cravings or menu.  Cooked quinoa mixed with herbs, nuts, fruit or veggies of your choice and a simple vinaigrette and presto you have a quinoa salad ready for immediate enjoyment or mingling in your fridge for future hunger attacks.

Quinoa Salad with Mango, Curry and Cucumbers

 (adapted from Bon Appetit August 2005)

1 cup quinoa (well rinsed and drained)

¼ cup extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon mango chutney

1 ½ teaspoon curry powder (I used mild)

¼ teaspoon dry mustard

2 mangos, peeled and cut into small cube size pieces

1 cup Persian cucumbers cut into small cube size pieces 

3-4 green onions or chives, chopped

½ cup cilantro, basil or basil, chopped finely

1.  Cook quinoa in a medium pot of  2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes.  Drain into a sieve.  Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly).   Steam over medium heat for about 10 minutes.  Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.

2.  While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard.  Add salt and pepper to taste.

3.  In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs.  Drizzle olive oil mixture over quinoa to taste and gently mix to coat.

 Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.

For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”

Grape & Anise Seed Focaccia with Vin Santo

Slightly early for "Cheers It's Friday,"  but a must savor combination for the weekend ahead.   The focaccia is  EASY to make, but needs time for the dough to rise, I suggest starting in the morning (maybe Saturday or Sunday) for a perfect mid to late afternoon snack treat - PURE BLISS!  The grapes are soaked in Vin Santo, an Italian dessert wine, before baking the focaccia.  The smells in your kitchen will be a precursor for the "PURE BLISS" ahead.  The yeasty aroma of the dough, the intoxicating Vin Santo and the sweet licorice of the anise seed will in combination heighten your anticipation as the flavors bake together in the oven.  YES, this is one of those  foods you must  enjoy immediately right out of the oven. 

So yes, I know it's not Friday or the weekend yet, but plan ahead NOW and reward yourself and friends this weekend.  Cheers!

My favorite focaccia authority is Carol Field.  This recipe is adapted from her "Focaccia Simple Breads from the Italian Oven" and my most favorite iPad app "GourmetLive" AND the memory of my first Grape Focaccia at Bread and Cie Bakery in San Diego.

Grape Anise Seed Focaccia

for the sponge

1 teaspoon dry yeast

1/2 cup spring water, 105-115 F

3/4 cup unbleached flour

for the dough

1 teaspoon dry yeast

1 cup spring water, 105-115 F

3 tablespoons extra virgin olive oil

sponge above

3 1/4 cups unbleached flour

2 teaspoons sea salt

for the topping

extra virgin olive oil for brushing

1/3 cup Vin Santo

1 tablespoon fine white sugar

 + more for sprinkling

1 1/2 cups red seedless grapes

1 teaspoon anise seeds

1.  for the sponge - mix yeast and water in a large bowl of an electric mixer, let stand for 10 minutes.  Mix in 1 cup flour.  Cover bowl tightly with plastic wrap and let rise until doubled for about 1 hour.

2.  for the dough - mix yeast and water in a small bowl and let stand for 10 minutes.  Add yeast mixture and extra virgin olive oil to sponge, mix.

3.  Using an electric mixer, add flour and mix with a paddle attachment for about 2 minutes.  Change the attachment to the dough hook and knead for 3 minutes at medium speed.

4.  Place dough in a lightly oiled large bowl, cover tightly with plastic wrap and let rise until doubled about 1 1/2 hours.

5.  Preheat oven to 425 F with a pizza stone on the middle rack of oven about 30-45 minutes before baking.

6.  While the dough is rising, in a small heavy saucepan add the Vin Santo and 1 tablespoon of sugar.  Dissolve the sugar in the wine over medium heat.  Continue to boil the wine and reduce to 1 tablespoon.  Remove from heat and add the grapes, gently stirring to coat them.  Set aside.

7.  Line a 12" X 17" baking sheet with parchment paper.  Put a little extra virgin olive oil on your hands, and gently spread the dough onto the pan.  Cover with a clean kitchen towel and let dough relax for 10 minutes.  Spread dough again to reach the pan rim and dimple the dough all over with your fingertips.  Cover with towel and let rise for 1 hour.  Dimple the dough again, brush with extra olive oil and top with grapes, anise seeds and a light sprinkling of sugar.

8.  Place the focaccia in baking pan directly on to the pizza stone in oven and bake for 15 minutes.  Remove the focaccia from the baking pan and bake directly on the pizza stone for 10 more minutes.  Cool for a few minutes and sprinkle again with a dusting of sugar.  Enjoy while warm with a glass of Vin Santo!    



Cheers It's Friday! - Campari Aperitif with Toasted Mixed Herb Nuts

What a week, on the heels of a Royal Wedding to good news on the international front (no more Bin Laden) to the celebration of my youngest daughter's birthday.  I am toasting the end of this week with one of my favorite aperitif.
I was first introduced to this drink at the Getty Restaurant in Santa Monica while celebrating one of my now many past birthdays.  The drink was listed on their menu as a Santa Monica Sunset. Memorable, absolutely!  It was perfect, the dining room is perched with views of the Santa Monica Mountains.  GO to the Getty Museum and dine at The Restaurant.  Unfortunately, I am not at the Getty in Santa Monica right now, however, still a perfect Friday evening for an Atlanta Sunset - Campari style. 
Cheers It's Friday!

Where Ever You Are - Campari Sunset
In a Champagne glass pour about a half ounce of Campari, top with your favorite Champagne or sparkling wine and finish with a strip of orange peel

Toasted Mixed Nuts
adapted from The Casual Vineyard Table by Carolyn Wente and Kimball Jones

2 cups walnut halves
2 cups whole almonds
2 cups whole cashews
1/4-1/3 pure maple syrup
2 tablespoons extra virgin olive oil
3-4 tablespoons mixed fresh rosemary, thyme and sage, minced
1/4 teaspoon cayenne

1.  Preheat oven to 350 F.  Line a rimmed baking sheet with parchment paper.
2.  In a large bowl combine nuts, maple syrup, olive oil, herbs, and cayenne.  Spread mixture evenly onto the baking sheet.  Season with salt and pepper to taste.
3.  Bake 15 minutes total, stirring after 10 minutes.  Cool completely.  Store in airtight container.  Nuts will keep for 2 weeks.