Gazpacho

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Maybe it was because Dave brought home another sack of beautifully ripe tomatoes when I already had a sack of beautifully ripe tomatoes in the fridge.  Maybe it was because we finally got a warm spring day, after a long string of cool spring days. (I’m not complaining about this–just stating a fact.)  I don’t know–but I know I wanted some gazpacho.  I found this recipe on Epicurious.  Not content with that, I perused my existing recipes, checked out Pioneer Woman, and in the end went with the Epicurious recipe.  I’ve tried many over the years–but I think I’ve found a winner.  This is a thicker version of gazpacho (apparently the ones from Spain are thinner), but I quite like this one.  It is best made the day before but refrigerating for 4 hours is a minimum.


I used Safeway store brand of juice and it was just fine.  I also used a red and yellow bell pepper–upping the quantity to one total pepper.

Mom’s Gazpacho • Epicurious | May 2001 • by Elizabeth Shepard
Yield: Makes 8 servings

Ingredients:
1 egg
2 cloves garlic, finely chopped
Salt

2 cups chopped fresh plum tomatoes
1/2 cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
1/4 cup finely minced parsley
2/3 cup olive oil

Juice of 1/2 lemon (approximately 2 tablespoons)
1 can (14 ounce)  beef broth
1/4 cup red wine vinegar
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
1 46-ounce can tomato juice
1/2 cup plain bread crumbs (I made some on the spot by whirling a couple of slices of good-quality  bread in my food processor.)

Tabasco and salt/pepper to taste

Garnish (optional): croutons and chunks of avocado

To Prepare:
Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes–don’t overcook. While this cooks, chop garlic finely–really really fine.  I even used the side of the blade of my knife to smash it some more.  Place this in a small bowl, add a pinch of salt (or a shake, if you are using Kosher salt).

When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.  Set aside until for later.

In a large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.

Pour tomato juice over the vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.

Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chunks of avocado and croutons.  Pass extra croutons.

At the end, the cook had included some of her notes:

· My recipe serves eight, and it’s a lot of trouble to prepare this soup for one (I disagree). But like homemade tomato sauce, its flavor improves with age—you can store it in the refrigerator and eat it for about a week.

· Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.

· Use kosher salt to bring out the flavors of the vegetables.

· Try to chop the vegetables so that they’re small but not minced or pulverized, and don’t worry if the sizes aren’t uniform. The pieces should be small enough to chew but big enough to recognize.

· If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeño peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.

Summer Strawberry Cake

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Oh, YUM!

Okay, now get to work and make this light and delicious strawberry cake.  I found it on Smitten Kitchen, a blog with great recipes, who had adapted it from Martha.  I changed it again, substituting 1/2 cup whole wheat white flour for part of the regular flour.  The interesting thing about this cake is how long it cooks: about one hour, although it’s very quick to make.  The strawberries become jam spots, the sugar caramelizes, and it all is a wonderful summer dessert.  While it is best served on the day it is made, it is still really good the next day.  For breakfast, maybe? And while the recipe suggests a dollop of soft whipped cream, my husband thought that ice cream was a great topping.

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups  all-purpose flour (can swap 1/2  cup all-purpose flour with 1/2 cup of whole wheat flour)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 9-inch deep pie (or cake) pan or 9-inch deep-dish pie pan (what I used). (Smitten Kitchen notes that this cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.)

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.  Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream, or ice cream, if desired.

White Chocolate-Orange Scones

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I had these scones on the morning of the Royal Wedding–very fitting.  My friend Judy had combed the internet for a treat for us to eat while we watched the Royal Wedding off of her TiVo, and combined two recipes to create this yummy treat.  She served it with fruit with a yogurt/honey topping and some orange juice.  These scones are a little sweeter, said her husband, than anything they’d serve in Britain, and I agree.  The texture is more biscuit-like, but I think they are delicious and was happy to have such a treat while we critiqued the hats and swooned over the festivities.

Royal Wedding White Chocolate Scones

1 3/4 cups flour

1/3 cup sugar

2 tsp. baking powder

1/2 tsp salt

1-2 Tbsp. orange zest

1 stick butter, chilled and cubed (1/4 lb.)

2/3 cup white chocolate chips, coarsely chopped

1/2 cup orange juice

Directions:

1. Preheat oven to 400º F. Spray a cookie sheet with nonstick cooking spray.

2. Whisk together the flour, sugar, baking powder, salt, and zest. Using a pastry blender, cut it the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Gradually mix in the orange juice, one or two tablespoons at a time, to form the dough.

3. Turn out the dough on a floured surface. If necessary, knead briefly to form a compact ball. Pat into a 9-inch circle that is about ½ inch thick. Use a 2 ½-inch biscut cutter to cut out 12 scones, reforming leftover dough as needed. Transfer scones to cookie sheet.

4. Bake in oven about 12 minutes.

Pasta Jumble

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It was at the end of a long three weeks of baking, prepping, shopping, comparing prices and shopping again for a women’s conference luncheon (for 300!), when we had the occasion to have over some family who had come into town unexpectedly.  What to serve?  While elaborate dishes can be fun to make if you are in the right mood, I was not in the right mood for such a recipe.  So my husband and I opened up our brains and creativity to pull together what we call Pasta Jumble.  It’s quick, it’s easy, and it contains just about whatever you have in your refrigerator. But it all starts with a box of small, shaped pasta. My favorite is campanelle–a trumpet-shaped pasta with a fluted edge, but do try and keep in your pantry interesting shaped pastas.  They go on sale quite often.

Ingredients:
This may vary depending on what vegetables and other items you have in your fridge; I’ll list what has gone into the above dish.  This serves 6-8, amply.

1 lb. box shaped pasta (this is “campanelle”)
1 bell pepper, red or yellow
1 Tablespoon butter
1 Tablespoon olive oil
1/2 white or yellow onion
8 oz. frozen white corn
about 10 Spanish olives (pimimiento-stuffed green olives), sliced (We usually use 1/3 small can of chopped black olives, but had run out.  So we substituted.)
1/4 pound good-quality bacon, cut crosswise into 1/4″ strips
1 can black beans, drained and rinsed
2 fresh tomatoes, chopped into small pieces (about 1/2″ dice)
1/2 cup sun-dried tomatoes, packed in oil, cut into smaller pieces (about 1/4″ dice, approximately)
2 cups chopped rotisserie chicken (we buy it at Costco, take it off the bone and pack it into freezer bags for a quick meal–one chicken yields about 4 bags)

1 tablespoon Dijon mustard
cayenne
salt & pepper
olive oil
red wine vinegar

Boil pasta until nearly tender (al dente), drain well, then place into large mixing bowl.  While pasta cooks, fry bacon until cooked, but not dark or too crisp; drain on paper towels.  And while that cooks, melt butter and olive oil together and add onion and bell pepper; cook until tender, about 5-8 minutes.

Add corn, olives, chicken, sun-dried tomatoes, black beans, cooked bacon, sauteed vegetables, fresh tomatoes to the pasta, and toss lightly to mix.

A proper vinaigrette could be made here, but instead I’ll include the cheater method: glob some olive oil over the mixture (about 1/4 cup), two to three shakes of vinegar (roughly 2 Tablespoons), a squirt of mustard, salt and pepper, and stir.  Add cayenne to taste (we’re wimpy–about 1/4 teaspoon for this amount).  Add more salt and pepper if needed.

Serve!

Tortilla Soup

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Well, here’s one more dish I won’t be ordering when I eat out.

That’s what Dave and I say to each other when I cook something up that tastes better than any that we’ve had in eateries around our home.  I was craving Tortilla Soup, but didn’t want Restaurant A’s version (too watery) or Restaurant B’s version (token tortillas on top and none in the soup).  I wanted MY version.  So I turned to Mark Bittman’s How To Cook Everything (you should get this book) for a start.

Why did I change the recipe and add tomatillos to the mix?  I think it was because my sister had just gotten back from a Mexican Riveria vacation where she’d gone to a cooking class.  They used tomatillos, so it must have been on my mind.  What are tomatillos?  Little tart green tomatoes with a papery skin.  What if you can’t find any in your market?  Eliminate them from the recipe (Bittman doesn’t have them), but as they are TART, I think they punch up the flavor of this soup.  I compensated some for their pucker-inducing by adding sugar.  Add less or more to your taste at the end of the recipe, but remember that the tortillas will absorb some of the punch–your broth should be a bit tangy and spicy before adding the chips.

Here’s our chips–crisp, salty with a bit of lime.  Homeboy Chips: Jobs Not Jails.
Made in Los Angeles.  Where else would no jail term be a selling point?

Ingredients:
1  1/2 fresh chilis, like jalapeno, serrano or Fresno (we used jalapeno)
1  1/2 pounds tomatoes, halved
2 tomatillos, with papery skin removed and stickiness washed off
2 tablespoons neutral oil, like corn or grapeseed
3 cloves garlic, sliced
1 large onion, sliced
Salt and freshly ground black pepper
Pinch dried oregano
4 cups chicken stock, or 2 low-salt 14 oz cans of broth
1/3 to 1/2 chopped fresh cilantro leaves (can use more for garnish, if desired)
2 cups sliced or shredded cooked chicken (Our favorite way to get this is to use the meat from a rotisserie chicken)
1/2 lime, juiced
1/2 lime, cut into wedges
1 ripe avocado, pitted peeled and sliced (for garnish)

Wash the one-and-one-half pounds tomatoes, 2 tomatillos (removing the papery husk) and two jalapeno peppers.  I know I show more tomatillos in the above photo, but I removed one in the end. Slice in half, laying them out skin side UP on in a rimmed baking sheet and broil a few inches away from the heat until the skins are charred.  Then flip them over.  Take enough time that most of the tomatoes are a bit mushy and the skins on the peppers are nice and blistery. [NOTE: There is a temptation to remove the tomato skins.  Be aware that you are also removing some of the char flavor–maybe better to fish out the skins from the soup at the end of the simmering time?]

When cool, peel and seed the chili pepper (I discarded 1/2 of one pepper–we like mild heat in our food), then chop finely. Chop also the tomatillos (on the right of this picture). I didn’t peel the tomatillos or the tomatoes, instead fishing out most of the skins later on–after it had sat for a while.

In a heavy pot over medium heat, put the oil.  When hot, add the garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes (on the left in the above photo).  Add the tomatoes, tomatillos, and chilis, crushing the tomatoes with the back of the spoon (I found this easier to do AFTER they’d been cooking in the broth for a while).  Season with salt, pepper and oregano; add the stock and adjust the heat so the mixture simmers gently.  Cook for about 25 minutes, crushing the tomatoes from time to time.  Add 1/2 teaspoon sugar to offset the tartness of the tomatillos; see note above.

Bittman says that at this point, the soup can sit for a few hours or refrigerate, covered, for up to a day before reheating and finishing. (I let it sit for about 2 hours.)

Stir in the chicken and tortilla chips–crushing them slightly as you add them–and simmer for another 3 to 5 minutes.  Season to taste with 1/2 of a lime juiced, and sprinkle with salt and pepper (if needed–we found our chips were salty enough), then add in a handful (1/3 cup) of chopped fresh cilantro.  Serve, garnishing with more chips and sliced of avocado.

Chocolate Ganache Frosting

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Yield: Makes about 4 cups, published by Bon Appétit, March 1999 (with some changes).  Originally made to go with Orange-Almond Cake.

Ingredients

1 3/4 cups whipping cream
3/4 cup unsalted butter
6 tablespoons unsweetened cocoa powder (I used Dutch cocoa)
4 1/2 tablespoons light corn syrup
8 ounces bittersweet (not unsweetened) chocolate chips (I used Guittard)
8 ounces semisweet chocolate chips
1 1/2 teaspoons vanilla extract
1/2 teaspoon (scant) almond extract

Preparation

Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove saucepan from heat. Add chocolate and both extracts. Whisk until chocolate is melted and smooth.  I glazed my single layer cakes while it was still warm, but if doing the triple-layer cake, refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

Note: the original recipe called for 16 ounces bittersweet, but in reading the comments from the reviewers, they all said to go with a mixture.  I did.  Yummy!  You’ll be fighting over who gets to lick the pan.

Orange-Almond Cake with Chocolate Icing

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How did I learn about this recipe? My friend Andrea made this cake for her birthday.  She’s a remarkable woman, always making some new delicious confection for her birthday.  She tries a new one each year, and I love reading on her Facebook posts what she’s chosen for that year.  The reason this cake intrigued me?  She wrote about this right as I was asked to be in charge of the food for our Women’s Conference (300 people!).  I hit on the idea that instead of making a three-layer cake, I’d keep the layers single, and glaze them with the chocolate ganache and serve them that way. Instead of serving 10 with one recipe, I could serve 30 (although they may all be fighting over any leftovers on the table).

To prepare, I made them last night.  I wasn’t too sure about this, until I had brushed on the “orange jam” and coated them with the chocolate ganache.  Oh, my!  Another cooking friend, Wendy, agreed to be my partner in desert-crime and help me make batches and batches of this for the conference.  So, thanks, Andrea for the idea and thanks, Wendy for always including me in your food adventures.  Here’s one for you.

Yield: Serves 10  Originally published in Bon Appetit, March 1999.  My changes are listed below.

Ingredients for Cake
3 large oranges
2 cups plus 2 tablespoons all purpose flour, divided
1 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Ingredients–Orange “Jam”
1 1/2 cups fresh orange juice–approximately 3-4 oranges.  Use the juice from the three peeled oranges (above).  I had to add one more orange to get the juice I needed.
generous 1 tablespoon sugar

Chocolate Ganache Icing (click on link, or see below)

Additional whole almonds, small orange-slice triangles and mint leaves for garnish

Preparation

Preheat oven to 350°F.

Place pan on waxed paper, and using scissors, trace around the pan.  Cut out three layers of wax paper on the circle line.

Grease (or butter) the bottom and sides of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Place the wax paper circle in the bottom of the pan and grease that.  Dust with flour; tap out excess. I say to grease the sides, because a) it comes out easier, and b) it’s prettier if you are using the cake as a single layer.

Using vegetable peeler, remove peel (orange part only) in strips from oranges.  Coarsely chop enough peel to measure 1/2 cup.

Combine flour, 1 cup almonds, baking powder and salt in food processor; blend until finely ground. Transfer to medium bowl.

Place 2 cups sugar and orange peel in processor (left); blend until peel is finely minced (right).

Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each.

Divide batter among prepared pans. It’s pretty thick.  Smooth it out.

Bake cakes until tester inserted into center comes out clean, about 25 minutes, and cakes begin to pull away from sides (touch test with finger didn’t work).Don’t overbake. Cool cakes in pans on racks 8 minutes. Loosen cake around edges with narrow spatula, then turn cakes out onto racks, remove wax paper from bottom, and cool completely. They are a bit fragile when warm.

Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 15 minutes (watch carefully and stir occasionally). Brush warm juice mixture over tops of cooled cakes.

For the Women’s Conference, I poured about 1/2 cup warm ganache over the cake and using an off-set spatula, smoothed it over the cake, letting it run down the edges (I had them on a rack to do this, although not that much dripped over that you couldn’t just do it on a plate).  If you need more icing on the edges, smooth some on with the spatula.  It makes a silky-looking glaze, but who cares how it looks?  It is delicious, and sets up after about 30 minutes.  Transfer to plate, decorate with almonds and oranges, or whatever you choose.

Their photo, in a three-layer cake version:

Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up.

Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)

Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.

Chocolate Icing also from Bon Appétit, March 1999

Yield: Makes about 4 cups–enough for two batches of cake.  If you are only making one cake, I advise you to double-glaze it, or else cut the ingredients down by at least 1/3.

Ingredients

1 3/4 cups whipping cream
3/4 cup unsalted butter
6 tablespoons unsweetened cocoa powder (I used Dutch cocoa)
4 1/2 tablespoons light corn syrup
8 ounces bittersweet (not unsweetened) chocolate chips (I used Guittard)
8 ounces semisweet chocolate chips
1 1/2 teaspoons vanilla extract
1/2 teaspoon (scant) almond extract

Preparation

Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove saucepan from heat. Add chocolate and both extracts. Whisk until chocolate is melted and smooth.  I glazed my single layer cakes while it was still warm, but if doing the triple-layer cake, refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

Note: the original recipe called for 16 ounces bittersweet, but in reading the comments from the reviewers, they all said to go with a mixture.  I did.  Yummy!  You’ll be fighting over who gets to lick the pan.

Pecan-Crusted Trout with Orange-Butter Sauce

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I got this recipe from–where else?–Bon Appétit, published in April 1996.  I’d been over to our local grocers and they had a fine selection of fresh fish.  I randomly selected trout, thinking of when we’d had it on our honeymoon in Austria.  We were in the hills above the town of Salzburg and the owner had diverted some of the mountain stream into a holding tank, where he farmed trout.  As we sat down to dinner that night, he asked us what size fish we would like.  We used our hands to gesture, as neither of us spoke German.  He went over behind us, and I heard some splashing, then a firm *whack*.  He held up two now-whacked-dead trout.  “Gut?” he asked, with a huge grin on his face.  We nodded. “Gut.”  And they were.  We even ordered one more and shared it.  When are you ever–except if you catch it yourself–going to have trout that fresh?

Bon Appetit addes this note: At the fish market, ask them to remove the head, tail and bones from the trout, then to cut each trout into two fillets, leaving the skin intact. Mine was already a fillet, so I didn’t have to do any of that.  We thought this was delicious.

Yield: Serves 4

Ingredients for trout
2 cups pecans (about 8 ounces)
1 cup all purpose flour
2 large (12- to 14-ounce) trout, filleted, skin left intact
3 large egg whites, beaten to blend

Ingredients for sauce
1 1/2 cups fresh orange juice
1 cup dry wine–I don’t drink, so I used apple juice with a splash of rice vinegar
2/3 cup chopped shallots
1/4 cup white wine vinegar
8 5-inch-long fresh parsley stems
1 1/2 tablespoons fresh lemon juice
1 large fresh thyme sprig (ACK! didn’t have any, so I sprinkled some dried thyme into the mix)
2 fresh rosemary sprigs
1/4 cup whipping cream
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces

For assembly
4 tablespoons olive oil
3 carrots, peeled, cut into matchstick-size strips
1 red bell pepper, thinly sliced
4 cups thinly sliced savoy cabbage

2 tablespoons (1/4 stick) unsalted butter

Chopped fresh chives

Preparation

Make trout:

Combine pecans and 1 tablespoon flour in processor. Grind pecans finely; transfer to plate. Place remaining flour on another plate. Sprinkle fish with salt and pepper. Dip 1 fillet into flour to coat; shake off excess. Using pastry brush, brush flesh side with egg whites. Place fillet, egg white side down, onto pecans; press to coat with nuts. Transfer to waxed paper-lined baking sheet, pecan side down. Repeat with remaining 3 fillets; chill.

Make sauce:

Combine first 7 ingredients in medium saucepan. Boil 10 minutes; add rosemary. Boil until liquid is reduced to 1/2 cup, about 10 minutes. Strain sauce into another medium saucepan, pressing on solids in sieve. Add cream; bring to boil. Reduce heat to medium-low. Whisk in butter 1 piece at a time (do not boil). Season with salt and pepper. Let stand at room temperature up to 2 hours.

To assemble:

Heat 2 tablespoons oil in heavy large Dutch oven over high heat. Add carrot and bell pepper; toss 2 minutes. Add cabbage; toss until cabbage wilts, about 4 minutes. Season with salt and pepper. Remove from heat.

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Place 2 fillets, pecan side down, into skillet. Cook until crust is golden and crisp, about 2 minutes. Using spatula, turn fillets over. Cook until just opaque in center, about 2 minutes. Transfer to plate. Repeat with remaining butter, oil and fish.

Whisk sauce over low heat to rewarm (do not boil). Divide vegetables among plates. Top with fish. Spoon sauce around fish and vegetables. Sprinkle with chopped chives and serve.

Roasted Beets, Citrus and Spinach Salad

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This recipe, originally from Bon Appétit (February 2011, by Myra Goodman and Sarah LaCasse; their photo is being used) was the salad I chose to use for our Valentine’s Day Dinner this year.  I don’t know why we didn’t go out.  We both seemed to be moving at glacial pace at home, with job and church responsibilites sapping all our energy to look up a restaurant, make the reservation, change our clothes, pay 60 bucks a person for a Valentine’s Day meal of some significance.  We could have paid only 20 bucks a person at Chili’s or something, but just try and have an intimate conversation in THAT place.

Yield: 4 servings   —  Active Time: 20 minutes, with Total Time: 1 hour 50 minutes (includes roasting and cooling time) We found that this filled us up quite a bit–if I were to use this as a first course again, I’d eliminate the feta cheese.

Ingredients

Vinaigrette:

3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons finely grated orange peel
2 teaspoons finely grated grapefruit peel
1 teaspoon honey
1/3 cup extra-virgin olive oil

To make: whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.

Salad:

4 2 1/2-inch-diameter unpeeled beets, tops trimmed
1 tablespoon olive oil
1 6-ounce bag baby spinach
2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
2 oranges, all peel and pith cut away, segments cut from between membranes
3/4 cup crumbled feta cheese (4 ounces)
1/4 cup chopped fresh chives

Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. I ended up roasting mine about 90 minutes; somewhere I read that the more the merrier as it carmelizes the sugars in the beets and makes it incredibly delicious.  Agreed!  Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper. If your beets are big, you may want to cut them in half.

Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

Lemon-Rosemary Shortbread

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Every time I teach the women’s Sunday auxiliary class in church, I try to take a treat.  It’s a girl thing, I think, and I really should cease and desist.  But part of it is there’s only the two of us at home now, and if I want to make a sweet and share it, this is a good venue.  Why did the lemon-rosemary combination pop into my head?  Because somewhere, somehow I read about it.  I searched the web and found this recipe, but I know it wasn’t the original thought-prompter.

Rosemary? I have two kinds–the trailing and the shrubby bush.  I somehow like to cook with the trailing rosemary much better, but I can’t really tell you why. Maybe it is the sinuous tendrils that grow out from the plant.

And our Meyer lemons are coming on strong now, all golden and glossy in our backyard.  Can’t resist.  So go and get yourself some fresh rosemary, some fresh lemons, and make these cookies.  Somehow the rosemary “amps” up the taste of the lemon, so all you can identify is mmmmm. . . lemon shortbread.

Ingredients

3 sticks of butter, at room temperature
1 cup of sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
2 tablespoons lemon juice
zest from one lemon, or about 1 Tbs.
1 tablespoon finely chopped rosemary.  I used a rolling mincer after I’d pulled the leaves off the stem.

Directions:

In a medium bowl, using an electric mixer (or in the bowl of a stand mixer using the paddle attachment) cream together butter and sugar until pale and fluffy. Add vanilla, lemon juice and zest. Mix until combined.

In a small bowl whisk flour and salt together. Slowly add this to the butter mixture, mixing until completely incorporated.

Add the rosemary and beat until evenly distributed.

Shape the dough into a flat disk and either stow in it a  Ziploc bag, or wrap in plastic wrap. Chill in the fridge for at least 30 minutes. Meanwhile preheat the oven to 350°F.  (If you forget and leave the dough in overnight, let it warm up a few minutes before you try to roll it out.)

Roll out the dough on a lightly floured surface until 1/8- 1/4 inch thick.  Cut with a small cookie cutter and place on an ungreased cookie sheet about an inch apart.  Sprinkle with granulated sugar.

Bake for about 8-10 minutes, rotating half way through. They will be just golden around the edges. Watch them closely, since they can bake quickly at the end.

Cook’s Notes: If you want to roll them thicker (1/4″), cook them a little longer.  They will be pale in both cases.

If you make the larger sized cookie, let it cool 2-3 minutes on the cookie sheet before moving it to the cooling rack.  These are very tender cookies!

Here they are, all wrapped up and ready to go!