Meyer lemon semifreddo with summer berries

Another hit from Bon Appetit (the June 2008 issue). This frozen mousse-like dessert received rave reviews at our Father's Day dinner. The tart lemon pairs nicely with the crunchy almonds and sweet berries. And, it's pretty too!

1/2 cup sliced almonds
1 3/4 cups chilled heavy cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh meyer lemon juice or regular lemon juice (I used the regular ones)
1 tablespoon plus 2 teaspoons finely grated Meyer lemon or regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipping cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170 degrees, about 4 minutes. (I viewed the thermometer as optional and it all worked out fine.) Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top.

Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. (Semifreddo can be made 3 days ahead. Keep frozen.)

Gently mix all berries and remaining 2 tablespoons sugar in large bowl. (Can be made 3 hours ahead. Cover and refrigerate.)

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch thick slices. Transfer to plates; spoon berries alongside and serve.

sesame soba noodles with cucumber, bok choy, and mixed greens

I made this for a picnic we had at an outdoor concert and it was delicious! It's from the June issue of Bon Appetit.

1/2 c. fresh orange juice
1/4 c. creamy peanut butter
2 tbsp. unseasoned rice vinegar
2 tbsp. chopped peeled fresh ginger
2 tbsp. fresh lime juice
1 tbsp. finely grated orange peel
1 tbsp. soy sauce
2 garlic cloves, peeled
1 1/2 tsp. finely grated lime peel
2 tsp. dried crushed red pepper, divided
1/3 c. canola oil (olive oil works too)
8 oz. soba noodles
1 tsp. Asian sesame oil
3 c. mixed baby greens
2 heads baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 c. chopped fresh cilantro
2 tbsp. chopped fresh mint
Salted roasted peanuts

Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, cilantro and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro springs and peanuts and serve. Makes 6 servings.

whole wheat s'more cookies

This recipe has been a big hit with my friends. It's from the February 2008 issue of Bon Appetit. Leave the marshmallows out for a day or two on a plate to get stale - they'll hold their shape better during baking.

3 cups whole wheat flour or white whole wheat flour
1 1/2 cups (packed) golden brown sugar
3/4 tsp salt
1/2 tsp baking soda
2 large eggs
1/2 cup buttermilk
1 tblsp robust-flavored (dark) molasses
1 1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups milk chocolate chips (about 9 oz)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows and nuts.

Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up). Makes about 36 cookies.

Sautéed Brussels Sprouts with Lemon and Pistachios

This is an easy, delicious vegetable dish. Try it even if you think you don't like brussels sprouts. It's from the February issue of Bon Appetit. They recommend serving it with a roasted rack of lamb or whole chicken with a Middle Eastern-flavored rub like olive oil, salt, pepper, cumin, paprika and cayenne pepper. I served it over brown rice and that was really good, too.

3 tbsp. grapeseed oil (I used olive oil)
1 tbsp. minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tbsp. fresh lemon juice

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. Makes 4 to 6 servings.

Cheese Tortellini with Walnut Pesto

This comes from my friend Emily who I think got the recipe from Whole Foods.

Cheese Tortellini with Walnut Pesto

1 cup walnuts
1/3 cup lightly packed flat-leaf parsley (with thick stems removed)
2 cloves garlic, smashed
3 TBS grated Parmesan cheese (plus for serving)
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 pound frozen or fresh cheese tortellini it's also good with spinach or whole wheat tortellini)
1 TBS butter

In food processor, pulse the walnuts, parsley, garlic, Parmesan, oil, salt and pepper to a coarse puree.

In a large pot of boiling, salted water, cook the tortellini until just done (12 min. for frozen).

Toss pasta with pesto and the butter (I omit the butter). If the pasta seems dry, add some of the pasta water. Sprinkle with additional Parmesan and pass more at the table. Enjoy!

Chicken Baked In Yogurt

This is a recipe from my mom, but I don't know where she got it. It's an odd combination, but it's very flavorful and low calorie and low fat.

4 chicken breasts, bone in, skin removed
1c. plain low fat yogurt
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp red pepper flakes (I like a little more)
1/2 tsp ground ginger
1 clove minced garlic
1/2 c green onions (for garnish)

Rinse chicken and pat dry. Mix yogurt and spices together. Coat chicken with mixture, cover and refrigerate for at least 8 hours. Preheat oven to 325. Arrange chicken in baking dish and spoon over any remaining sauce. Bake, uncovered, for 1 hour. Garnish with green onions.

I like to serve with broccolini sauteed with a little olive oil, garlic, and white balsamic vinegar and a side of couscous.

Linguini with Leeks, Radicchio and Walnut Pesto

Makes 2 servings. Total prep time: 30 minutes.

From Bon Appétit, December 2007

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold water, separating the layers to remove the dirt. 

8 ounces linguini

4 tblsp olive oil, divided

4 cups thinly sliced leeks (about 2 large leeks, including some dark green parts)

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup grated parmesan plus extra for garnish

1/4 cup walnut pieces plus additional for garnish

2 tsp fresh lemon juice

2 cups thinly sliced radicchio (about 1/2 of a medium sized head)

Puree parsley, parmesan cheese, walnuts, lemon juice and 3 tablespoons olive oil in food processor until coarse puree forms. Season pesto with salt and pepper.  Set aside.

Cook pasta in large pot of boiling water until al dente. In the meantime, Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes. 

Drain pasta, reserving 1 cup cooking liquid. Add pesto, pasta, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and parmesan.

 

I made this as an entree, but it would also go really well as a side dish for a simple roasted chicken.