Lemony Snow Peas and Mixed Mushrooms

Trying to catch up on some recipes that have come into regular rotation recently. This recipe was adapted from the Chatelaine cook book. It works with both snap peas and snow peas and is a great summer side. The menu included:

Moroccan Chicken Thighs
Lentils
Lemony Snow Peas and Mixed Mushrooms

LEMONY SNOW PEAS & MIXED MUSHROOMS

1 lb snow peas or snap peas
1/2 lb mixed mushrooms (we've been using shiitake, crimini, and hen of the woods)
1 Tbsp olive oil
1/2 Tbsp butter
1 lemon
pinch garlic powder
salt
pepper

- Slice mushrooms (discard stems from shiitake)
- Melt butter in oil in a pan over medium-high heat (this can also be done in a cast iron skillet on the grill for the summer)
- Add mushrooms and a dash of salt. Let cook, mainly undisturbed, so the mushrooms will start to brown
- When mushrooms stop releasing liquid and are browned, add the peas and the juice of half a lemon
- Cook, stirring, until peas are tender crisp and lemon juice is reduced

Radish Salad

Jason put together a new batch of lemon confit which is ready to try out. I went for a nice long, cool run this morning on the lake front and stopped by the Green City Farmer's Market afterward. To my delight they had icicle radishes (I haven't had any yet this season).

I was feeling a little peckish and wanted a late afternoon snack. I took a look around and decided to thrown together:

several radishes
1/2 minced confited lemon
1/2 oz feta

The radish and lemon confit on their own didn't exactly work, but with the feta it was delicious. I'm going to have to think of some mediterranean style feta and lemon confit combinations to try out!

Peppered Salmon with Creamy Chickpea Dressing

Our good friends came over on Friday night with some beautiful salmon filets. We adapted this recipe from Tyler Florence.  I loved the thought of the chickpea dressing and using our pimenton dolce (sweet smoked paprika) instead of just regular sweet paprika added a lovely other dimension that was perfect with our decision to grill the fish. We also diced finely a couple of confit lemon wedges which were a perfect accompaniment to the fish and dressing!

PEPPERED SALMON WITH CREAMY CHICKPEA DRESSING
-serves 5

SALMON
Several nice salmon filets, we had about 6 pieces
Black pepper
Coriander

-sprinkle filets with black pepper and coriander

-grill skin side down without flipping with lid mostly closed

VINAIGRETTE

1 can chickpeas
1/4 cup extra-virgin olive oil
2 teaspoons cumin
Less than 1 teaspoon pimenton dolce (substitute 1 tsp sweet paprika)
Juice of 1 lemon
Salt and pepper

-Drain and rinse chickpeas

-In a bowl add the chickpeas, olive oil, cumin, pimenton, lemon juice and some salt and pepper

-Spoon half of chickpea mixture into mini food processor and blend until smooth. Add water a bit at a time to get desired consistency

-Mix the pureed vinaigrette back in with the rest of the chickpea mixture

TO SERVE: spoon vinaigrette over cooked salmon filets. Mince 1 - 2 confit lemon wedges and serve in a bowl on the side to add on top of the vinaigrette as your guests desire!

Lemon Confit

Jason made this confit of lemon using a recipe from Chef Gerald Hirigoyen's book, Pintxos. Since our travels last year to the Basque Country and  our stay in San Sebastian, there has been a lot of interest in our house in Basque cooking and Jason is intrigued with the pintxos! Once he made the lemon we weren't exactly sure what to do with them. Tasting them on their own they seemed a little odd, perhaps too salty. But they were incredible combined with incredible tuna belly our Basque friends brought over, or served with the peppered salmon with creamy chickpea dressing.

LEMON CONFIT
-makes 1 quart jar

5 lemons quartered lengthwise
1 star anise pod
1/2 Tbsp coriander seed
1/2 cup kosher salt
1/4 cup sugar

-Put the quartered lemons in a quart jar.

-Add the star anise, coriander, salt and sugar

-bring water to a boil and add boiling water to jar, filling to the rim

-Let cool then cover tightly and turn jar a couple of times to combine the ingredients

-Store at room temperature, on your counter, turning the jar occasionally for 3 weeks

-Store in the fridge after opened for up to a month

Israeli Couscous with Roasted Lemons and Capers Topped with a Scallop and Creme Fraiche Drizzle

So, I have not been keeping up with blogging.  Fitting since I've barely done any cooking recently. However, after a couple of incredible stressful and busy weeks at school and 3 major projects submitted today, I arrived home and decided it was my turn to cook!

After an ill-fated trip to Whole Foods without a wallet during rush hour, I regrouped, gather my materials and started cooking!  I had randomly come across this recipe on Food 52 earlier in the day when looking up a farro and roasted mushroom dish I plan to make over the weekend. I've been eyeing the israeli couscous in my cabinet and waiting for the day I can recreate my israeli couscous, ramps, asparagus and mushroom dish from last spring, it's almost time!

With the scallop this dish becomes a meal, especially when accompanied by a little arugula, watercress and radish salad in a dijon vinaigrette. We drank an old standby, Kung Fu Girl Reisling from Washington which is always lovely and the price is right.

ISRAELI COUSCOUS WITH ROASTED LEMONS AND CAPERS TOPPED WITH A SCALLOP AND CREME FRAICHE DRIZZLE


Couscous

1 lemon
1 cup diced onion
1 1/4 cups israeli couscous
2 cups chicken broth
1 tablespoon capers
5 caper berries, halved lengthwise
2 tablespoons chopped parsley
olive oil
salt & pepper to taste

-Preheat the over to 350 degrees.

-Slice the lemon very thinly, I used a mandolin. Place on a baking sheet lined with foil, drizzle with olive oil, salt, and pepper.

-Roast the lemons until lightly golden, about 15 minutes. I set the timer for 10 minutes and then checked in 1-2 minute increments so the lemons didn't burn.

-Remove from the oven, let cool, and chop. 

-Heat oil in a sauce pan, saute onion with salt and pepper until softened

-Add couscous and saute until golden, about 4 minutes. 

-Add 2 cups chicken broth, the lemon pieces, and capers. Bring to a simmer and cover, stirring occasionally for about 10 minutes. About two minutes before it is done, add the caper berries.

-Season to taste with salt and pepper and stir in parsley
 
Scallop and Creme Fraiche Drizzle:

2 tablespoons minced shallots
2 tablespoons white wine
2 tablespoons chicken broth
Zest of 1 lemon
Juice of 1 large lemon
1/4 cup creme fraiche
olive oil
salt and pepper
2 large scallops

-Saute the shallots in a bit of olive oil over medium heat until translucent.

-Add the wine and cook until almost evaporated. 

-Add the broth and reduce for about 3 minutes. 

-Add the lemon juice and zest and the creme fraiche and stir. 

-Simmer for 2-3 minutes and season to taste with salt and pepper. 

-Heat pan over high heat.  Sear scallops on each side for about 1 1/2 minutes or until scallop is just barely cooked through

-Lay down some couscous on a plate, top with a scallop and drizzle with creme fraiche

Summer Indeed, Lemonade!

I wasn't kidding when I said I went a little crazy in the kitchen last Friday afternoon.

I love lemons and lemonade, and can you believe I have never made lemonade? Now, with the juicer it's even easier. I used what was described as the "Perfect Lemonade" recipe. The perfect designation seems to be a result of using a simple syrup instead of just dumping in straight sugar

PERFECT LEMONADE

- scant 3/4 cup sugar

- 1 cup water

- 1 cup lemon juice (approximately 5 lemons in the juicer)

Heat the sugar and water gently in a sauce pan until the sugar dissolves

Juice the lemons.

Add the simple syrup and lemon juice to a pitcher. Dilute with 3-4 cups water. Add lemon slices to serve.

Summer Indeed!