Tart and Tangy
Another set of early spring recipes!
Now that I am just cooking once a week, I am trying to make the most of that one special meal. Inspiration is coming from a variety of different places (unfortunately, not really from the garden out back yet though). Whether magazines, restaurant menus, or simply imagination, I'm attempting to keep the meals/recipes interesting and inventive(ish). We'll see what you think of this one... Honeyed Creme Fraiche Dressing. I have a bit of an addiction to creme fraiche and made a startling realization that I had never put it on my salads before. The result was a dressing similar to a buttermilk dressing, only better. It was delicious tossed with spicy greens, tart green apples, and candied spiced pecans. Enjoy!
Radicchio, Arugula and Apple Salad with Spiced Pecans and Honeyed Creme Fraiche Dressing: Yields 4-6 Servings
1 head radicchio, cut into large pieces
4 oz arugula
1 large green apple, quartered and sliced 1/8-inch thick
1 recipe Honeyed Creme Fraiche Dressing (recipe listed below)
1 recipe Candied Spiced Pecans (recipe listed below)
Toss together radicchio, arugula, apples and dressing. Sprinkle with pecans before serving.
Honeyed Creme Fraiche Dressing: Yields About 1/3 Cup
1/4 cup creme fraiche
2 T honey
2 t sherry vinegar
2 t lemon juice
salt and pepper
Whisk all ingredients together.
Candied Spiced Pecans: Yields 1/2 Cup
1/2 cup pecan halves
2 T maple syrup
2 t olive oil
1/2 t sweet smoked paprika (or to taste)
1/4 t ancho chile powder (or to taste)
1/4 t cinnamon
sea salt, to taste
Heat oven to 350. Toss all ingredients together and bake until toasted and bubbly. Let cool completely (they will harden as they cool).
Lemon Tarragon Risotto: Yields 4-6 Servings
2 T butter
4 large shallots, thinly sliced
2 cloves garlic, minced
1 cup arborio rice
1 cup white wine
grated zest of 3 lemons
3-4 cups warm vegetable stock
juice of 2 lemons
3 T chopped fresh tarragon
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Toasted pine nuts and/or julienne lemon zest for garnish
Heat butter over medium heat in a large sautier. Add shallots and garlic, sweating until translucent and fragrant. Stir in rice, cooking for 1 minute. Pour in wine and lemon zest. Simmer, stirring frequently/constantly until wine is completely absorbed. Add stock, one ladle at a time, cooking until nearly absorbed before adding the next. Stir frequently. When rice is creamy and tender, add lemon juice, tarragon, and Parmesan; season to taste with salt and pepper. Spoon into bowls and garnish with toasted pine nuts and/or julienne lemon zest, if using.
Both of these items were Tart and Tangy, perfect for the beginning of spring. Hope you enjoy them. I'm still two meals behind in blogging (including my take on a vegetarian Irish feast), but I hope to be caught up soon. Making stock today and another slammin' dinner tomorrow - I'll let you know how it goes!
Now that I am just cooking once a week, I am trying to make the most of that one special meal. Inspiration is coming from a variety of different places (unfortunately, not really from the garden out back yet though). Whether magazines, restaurant menus, or simply imagination, I'm attempting to keep the meals/recipes interesting and inventive(ish). We'll see what you think of this one... Honeyed Creme Fraiche Dressing. I have a bit of an addiction to creme fraiche and made a startling realization that I had never put it on my salads before. The result was a dressing similar to a buttermilk dressing, only better. It was delicious tossed with spicy greens, tart green apples, and candied spiced pecans. Enjoy!
Radicchio, Arugula and Apple Salad with Spiced Pecans and Honeyed Creme Fraiche Dressing: Yields 4-6 Servings1 head radicchio, cut into large pieces
4 oz arugula
1 large green apple, quartered and sliced 1/8-inch thick
1 recipe Honeyed Creme Fraiche Dressing (recipe listed below)
1 recipe Candied Spiced Pecans (recipe listed below)
Toss together radicchio, arugula, apples and dressing. Sprinkle with pecans before serving.
Honeyed Creme Fraiche Dressing: Yields About 1/3 Cup
1/4 cup creme fraiche
2 T honey
2 t sherry vinegar
2 t lemon juice
salt and pepper
Whisk all ingredients together.
Candied Spiced Pecans: Yields 1/2 Cup
1/2 cup pecan halves
2 T maple syrup
2 t olive oil
1/2 t sweet smoked paprika (or to taste)
1/4 t ancho chile powder (or to taste)
1/4 t cinnamon
sea salt, to taste
Heat oven to 350. Toss all ingredients together and bake until toasted and bubbly. Let cool completely (they will harden as they cool).
Lemon Tarragon Risotto: Yields 4-6 Servings2 T butter
4 large shallots, thinly sliced
2 cloves garlic, minced
1 cup arborio rice
1 cup white wine
grated zest of 3 lemons
3-4 cups warm vegetable stock
juice of 2 lemons
3 T chopped fresh tarragon
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Toasted pine nuts and/or julienne lemon zest for garnish
Heat butter over medium heat in a large sautier. Add shallots and garlic, sweating until translucent and fragrant. Stir in rice, cooking for 1 minute. Pour in wine and lemon zest. Simmer, stirring frequently/constantly until wine is completely absorbed. Add stock, one ladle at a time, cooking until nearly absorbed before adding the next. Stir frequently. When rice is creamy and tender, add lemon juice, tarragon, and Parmesan; season to taste with salt and pepper. Spoon into bowls and garnish with toasted pine nuts and/or julienne lemon zest, if using.
Both of these items were Tart and Tangy, perfect for the beginning of spring. Hope you enjoy them. I'm still two meals behind in blogging (including my take on a vegetarian Irish feast), but I hope to be caught up soon. Making stock today and another slammin' dinner tomorrow - I'll let you know how it goes!
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