Latkes aka Potato Pancakes

Latkes known, as little potato pancakes are a traditional Hanukkah food, serving as a reminder of the food hurriedly prepared for the Maccabees as they went into battle, along with the oil they are fried in as a reminder of the miraculous oil. Other traditional foods contain cheese to celebrate Judahs’ victory.

Hanukkah originated when Judah the Maccabee and his followers reclaimed the temple in the village of Modi'in from Syrian King Antiochus IV. The temple was cleansed and prepared for rededication. The Hebrew word Hanukkah means "dedication."  You will also see this holiday spelled “Chanukkah” due to different translations and customs. When the sacred temple Menorah (candelabra) was relit, there was only enough sacred oil to burn for one day. Yet, according to tradition, the oil miraculously lasted eight days until more purified oil could be found. In remembrance, a candle is lit each of the eight days of Hanukkah.

Latkes or Potato Pancakes are great any time of the year and are limitless to your creativity.   Try these two recipes and let us know what you think.

Sweet Potato Latkes made by Meal Makers Inc.

Sweet Potato Latkes

Yield: 4 servings (serving size: 2 latkes)

 Ingredients

• 1 pounds Sweet Potatoes
• 1 small onion (about 6 ounces), peeled
• 1 egg
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon baking powder
• Pinch ground Cinnamon
• 4 tablespoons canola oil, divided

Preparation

1. Peel and par-boil the potatoes. Shred the sweet potatoes and onion using the shredding blade of a food processor.  

2. Combine egg, flour, salt, and pepper in a small bowl, stirring with a spatula in a medium size bowl.  Add egg the potatoes to the mixture and, stir well to combine.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Using a tablespoon, make patties and add to the pan. Cook 3-4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.

Serve with sour cream or apple sauce.

 

Cheese Latkes

Serving Size: About 15 Silver Dollar size

 

Ingredients

• 1 potato Idaho small, boiled (3 -4 oz) peeled 
• 1 tbsp butter 
• 1/2 lb farmer cheese 
• 2 tbsp flour 
• 2 egg yolks large
• (see note for sweet version)
• 2 egg whites large 
• 1/4 tsp cream of tartar or salt 
• 1 tsp salt  
• 1/2 tsp pepper white 
• Canola oil for frying 
•  sour cream 
• apple sauce

Preparation:

1. In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato, salt, pepper and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (If you are making the sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add the flour and mix smooth and uniform. 

 

2.Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks. 

 

3.Fold 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture. This should give you a mixture that is firm enough to fry.

 

3.Heat canola oil frying pan to 325 F.  Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the batter.   When a brown and crispy, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little.

 

Serve with sour cream or apple sauce.

 

Note: Sweet version. 

You can also make these sweet. Add 1-2 tbsp sugar and a few drops of vanilla extract, and a shake or two of cinnamon after the yolks.

 

Homemade Pumpkin Seeds Makes a Delicious Snack!

Pumpkin Seeds are high in protein and fiber and full of antioxidants. After carving your pumpkin with the family, reserve the pumpkin seeds to make a tasty snack. 

One medium or large pumpkin yields approximately 1  cup of seeds  

Remove the seeds from pumpkin pulp and stings and wash in cool water to remove remaining residue. Rinse and let seed soak in clean water for 12 hours. Drain and lay pumpkin seeds on a baking sheet, then place in a 150-200˚ F oven to dry out.

Place in the dry seeds in a bowl and season.

Natural: Mix dry pumpkin seeds with 1Tablespoons grapeseed oil and 1 heaping teaspoon of sea salt and ½ tsp ground black pepper

Fall Harvest Spice: Mix dry pumpkin seeds with 1/2 Tablespoon Grapeseed oil, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1/8 tsp. ginger, 1 tsp brown sugar.

Mole : Mix pumpkin seeds with 1½  Tbsp brown sugar, ½  tsp cinnamon, ½ Tbsp Ancho chili,  powder, 1 ½  Tbsp Cocoa, 1 Tbsp finely ground coffee beans , pinch sea salt and ½ tbsp of grapeseed oil

Cajun: Mix pumpkin seeds with garlic grapeseed oil, 2 tbsp Cajun seasoning and a pinch of salt and pepper.

Pre-heat oven to 400˚ F.  

Line a baking sheet with parchment paper. Spread seasoned pumpkin seeds evenly on the parchment paper. Bake the pumpkin seeds for 12-15 minutes turning seeds with spatula intermittently while roasting. Seeds should be crisp and fragrant. 

photo credit: Mexicanwave via photopin cc photo credit: justgrimes via photopin cc

Zucchini Mushroom Cupcakes

This recipe is easy to make and one in which you can include the children in making dinner.
Zucchini Mushroom Cupcakes
Yield: 12 servings
Ingredients

• 2 large Zucchini, Sliced
• 3 Tablespoons Wildtree Basil Grapeseed oil
• 10 ounces Mushrooms cleansed sliced
• ½ cup Red onion medium dice
• 2 cloves Garlic, minced
• 16 ounces Ricotta Cheese
• 1 Egg
• ½ cup Parmesan cheese
• 1 teaspoon Italian Seasoning
• Pinch Nutmeg
• s/p to taste
• 1 ½ cup Marinara sauce
• 1 cup shredded mozzarella cheese

Directions:

1. Prep vegetables. Heat two large skillets over medium heat and divide Basil Grapeseed oil between the two. Sauté the onions, garlic and mushrooms in one pan stirring occasionally over medium heat until cooked. Season mushrooms with salt and pepper. In the other pan over medium heat plate a layer of zucchini slices in pan and sauté on each side for several minutes to cook slightly. Season zucchini with salt & pepper. Continue this process until all zucchini slices have been sautéed and cool.
2. Drain water from Ricotta and place in a bowl. Add egg, parmesan cheese,1/2 of mozzarella cheese, Italian seasoning, nutmeg and season with salt and pepper. Mix well.
3. To assemble the cupcakes:
4. Place parchment paper liners in the cupcake pan. Place 1 teaspoon on marinara sauce in bottom of the liner; then a couple slices of zucchini; Spread a teaspoon of the ricotta cheese mixture over zucchini; place 1 teaspoon of the mushroom mixture over ricotta repeat with sauce, zucchini and mushrooms then place zucchini slices, marinara sauce and mozzarella cheese on top.
5. Bake in a pre-heated oven at 375F. Bake the zucchini mushroom cupcakes for 30 minutes.

Looking for cooking lessons for you or the children check out www.MealMakersinc.com

8 Okra Recipes you must try!

 8 Okra Recipes you must try!

As a child of southern raised parents Okra was a regular menu item in the summer. We had Okra either fried with cornmeal, stewed by itself or with tomatoes over rice and sometimes raw cut up over a salad. The seasoned crunchy fried okra was my favorite. As years have pass I’ve discovered that cooking okra has limitless possibilities like marinated, tempura , roasted,grilled and more.

Okra origins are from Africa and are in the same plant family as hibiscus and cotton. These plants loved warm temperatures and are usually available in the south fresh year-round and all over the US from May to October. Okra can also be found frozen sliced, whole and breaded. I’ve food dehydrated Okra which makes a great snack substitute for potato chips.

 Fried Pecan Okra

Okra & Corn Maque Choux

Okra Rellenos 

 

  Pickled Okra

Marinated Okra (not Pictured)

 

Tempura Okra

Peppery Grilled Okra with Lemon-Basil Dipping Sauce

Roasted Okra

Okra is

• Very low in calories, provides just 30 cal per 100 g and contains no saturated fats or cholesterol; but is a rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.
• The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.
• The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin.
• Fresh pods are good source of folates; provide about 22% of RDA per 100 g. The pods are also an excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects body from harmful free radicals.
• These veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. The best way to store Okra in the refrigerator is in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes.

RESOURCES
http://www.nutrition-and-you.com/okra.html
www.about.com

Summer Time Melons are Delicious

Tips for Selecting the a Ripe Melon

Watermelon

   

• The watermelon should be firm and with no bruises or soft spots

• The texture should be slightly bumpy
• Watermelons should be heavy for their size.   Fact: A watermelon is made up of 92% water.
• The underside should have a creamy yellow spot this is where the melon sat on the grown as it was growing. A white or greenish bottom could indicate an unripe melon.
• The stem should be withered and brown
• When pressed, the mellow should spring back
• The color between bans should be consistent
• Don't forget the thump test.Smack the melon and listen for a hollow sound, not high pitched or tight must be hollow!

Is Watermelon a Fruit or a Vegetable?  

Cantaloupe

• A cantaloupe should be beige in color with grey webbing. A green melon with tan webbing is not ripe
• The webbing should be tight and not have soft spots or bruises
• A ripe cantaloupe will have a sweet cantaloupe smell. Note: Smell the ends of the melon
• Cantaloupes should be heavy for their size
• The stem end should be slightly soft wand indented with no traces of the stem left.

Honeydew

• Honeydew should be pale yellow green with beige veining. A tan honeydew is not ripe.
• Honeydew should be heavy for their size.
• Honeydew should have a waxy surface.
• When pressed, the stem end should give a little and have a mild aroma. If the aroma is strong the melon is probably overripe

Wash All fruits before using!
According to the FDA, you should wash all fruits and vegetables, including melons, in clean, running water before eating them. Some melons may be difficult to place in the sink and run water over. Use a clean paper towel with a vinegar water solution to clean.
This is true of all fruits and vegetables, whether they have rinds or not. You should also use clean knives and cutting surfaces, taking care to
never cut fruit or vegetables with a knife just used to cut raw meat, chicken or seafood. Additionally, persons preparing melons, fruits,
vegetables or other foodstuffs should thoroughly wash their hands with soap and water prior to preparing the food for eating.

Recipes for Melons

Melon Panzanella
Watermelon Salsa
Pickled Watermelon Rind
Cantaloupe Preserves
Spiced Cantaloupe Butter
Honeydew Melon with Toasted Peanuts and Southeast Asian Herbs
Honeydew Cucumber Drink Video Recipe  This drink is refreshing!

Meatless Monday

Salads make a great main meal especially in hot weather. They are quick and easy to prepare and incredibly versatile. From a lightly wilted salad, a meaty salad filled with healthy protein, or a vegetarian salad of seasonal vegetables the possibilities are endless.

Choose Baby Greens as a base for your next salad. Red oak, Radicchio, Sorrel, Mizuna, Mache, Spinach, Bok Choy, Endive, Escarole, Chicory, Arugula, Mustard greens, and Swiss Chard are some of the types of greens that are often found in baby salad green mixes.

So, what are they the leaves of young plants that are harvested when the plants grow to approximately 5 or 6 inches tall. Harvesting greens early in their growing stage allows for a fuller flavor and much more tender leaf.

Baby greens organic or traditional are ready available in many combinations at the supermarket. Individual types of baby greens are more likely to be founded at local farm stands or Farmers markets.

To make your vegetarian salad interesting try different types of baby greens and add your favorite toppings or step outside your box and try different Legumes, vegetables that are in season like beets, fennel, corn, hearts of palms, artichokes, olives, Tofu,  rice crackers, sesame stixs, nuts, and fresh fruits.

Recipes
Baby Leaf lettuce, Watermelon and Olive Salad
Savory Tofu Green Salad
Mixed Green Salad with Grapefruit & Cranberries
Baby Greens with Toasted Garlic Chick pea Croutons

Resources
Nutritional information for salad greens
How to Grown Organic Baby Greens


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Meatless Monday on Tofu

The past few days of soaring humidity and heat can make it difficult to be motivated to turn on the stove or oven.
So for the remainder of the summer our Meatless Monday recipes will be dedicated to foods that can be cooked on the grill or with no or little heat preparation.
The recipe and links to recipes below feature tofu which is easy to prepare. When served with a mixed green salad you'll have a delicious meal.

Tofu is a plant base food made from soy beans. A four ounce portion for tofu has 10.1 grams of protein and 94 calories. Raw tofu uncooked with no added fat has only 5 g fat. Tofu is a cholesterol free food and abounds in pytochemicals that may protect against heart disease. The isoflavoniods in Tofu can help soften the effects of menopause and protect against breast cancer.

Tofu is made using the same techniques as cheese. The process begins with a liquid that looks like milk but is only ground soybeans. This liquid is called soy milk and is heated and with the addition of salts or acid to make it curdle or solidify. The salts work like rennet to separate the soy milk into curds and whey. The curds are ladled into settling boxes that are perforated and lined with cloth. The whey drips out of the boxes, the remaining curds are pressed and the result is tofu. The more the tofu is pressed the firmer it becomes and the more nutrient dense and caloric-ally dense it becomes. Firm or Extra firm Tofu is then package in water filled containers.

Silken Tofu is made with thick soy milk plus lactone along with the salt or acid which makes it possible for the soy milk to thicken in its container as yogurt does..
There are several textures of silken tofu available soft, firm and extra firm.

Today's recipes call for Regular Extra firm or flavored very firm baked tofu. Please always purchase non genetically modified Tofu. If the container does not state it is Non GMO then make another selection.
If you have a recipe for tofu that you want to share with us please post it in the comment section.

Raw Tofu with Green Onions
Serves 4
Ingredients
1 container of Extra firm Non GMO Tofu
2 large garlic cloves, minced
2 tablespoons fresh lemon or lime juice
½ cup Soy Sauce
1 tablespoon Molasses
2 teaspoons Dark Sesame Oil
2 Tablespoons Cilantro chopped
3 Scallions trimmed and sliced thinly on bias
Salt and Pepper to taste
Directions:
1.    Drain the tofu and place it on a bed of paper towel to press. Place a 4-5 sheets of paper towel around tofu cube then place a weight on top to drain out excess water, cut it   into 1 inch cubes.
2.    Combine the remaining ingredients in a bowl.
3.    Place tofu in the bowl and season with salt and pepper and toss with marinate.
4.    Cover and refrigerate tofu for one hour or longer before serving.


More Recipes ......
Vegan Caprese Salad with Israeli Couscous & Tofu 

Grilled Tofu with Chimichurri Sauce
Curried Tofu Salad
Greek Tofu Salad

And for Dessert ....
Tofu Chocolate Pudding
Silken Lemon Cream Burlee

Is grilling a healthy alternative?

This time of year there is something absolutely yummy about food fresh off the grill – the aroma – the taste.  It makes my mouth water.  Whether your preference is grilled meats, grilled veggies, or grilled fruit, food just tastes better when it’s prepared on the grill.  Plus, who wants to be stuck inside cooking while everyone else is outside enjoying the summer? 

But is grilling as healthy - or healthier - than other cooking methods? 

Image: FreeDigitalPhotos.net

In some respects, grilling is definitely healthier.  Since you don’t need to add any oil or fats when cooking on the grill, you avoid soaking up fat into the foods.  Plus fat drips off grilled meat, rather than going back into it.  Also, valuable nutrients are retained in grilled food that would be lost in the water if boiled.   Finally, grilling adds flavor to food without adding fat or salt or any unhealthy additives.

However, there is one thing you do need to be aware of – research has shown that cooking meats at very high temperatures can cause a higher risk for cancer. According to an article by Rebecca Viksnins Snowden on the American Cancer Society’s website, “…cooking meats at very high temperatures creates chemicals (heterocyclic amines, or HAs) that might increase cancer risk. Heterocyclic amines (HAs) are created by the burning of amino acids and other substances in meats cooked at particularly high temperatures and that are particularly well-done.”  Snowden continues, “HAs turn up in grilled and barbecued meat as well as broiled and pan-fried meat.”

So if you want to take advantage of the health benefits and avoid the potential health risk of grilling, you can either grill your food at a lower temperature or grill just fruits and vegetables, which don’t create the harmful chemicals meat does.  If you can’t resist a grilled steak, here are some tips from Snowden to keep it healthier:

·         Choose lean cuts of meat and trim any excess fat. Fat dripping onto hot coals causes smoke that contains potential carcinogens. Less fat means less smoke.

·         Line the grill with foil and poke small holes in it so the fat can still drip off, but the amount of smoke coming back onto the meat is lower.

·         Avoid charring meat or eating parts that are especially burned and black – they have the highest concentrations of HAs.

Grilling, like any cooking method, is only as healthy as the food you begin with, so choose wisely.  And if you add unhealthy marinades or condiments, you counter-act the benefits of grilling.  With a little thought, you and your family can enjoy healthy and tasty meals fresh off the grill.   

A Recipe for the Grill

Lemon, Rosemary & Balsamic Chicken Thighs

Yield 2- 4 servings

8 chicken thighs

1 Tbsp Wildtree Lemon  Rosemary Blend or Lemon Pepper

¼ cup Wildtree Roasted Garlic Grapeseed oil

½ tsp Wildtree RancherSteak Rub

2 Tbsp lemon zest

½ Tbsp crushed red pepper flakes (optional)

2 Tbsp balsamic vinegar

Remove excessive fat from chicken and wash with salt water then drain.

Combine all ingredients in plastic bag and marinate for 1 – 2 hours. 

Grilling Instructions

Preheat grill to medium.   Cook chicken on the skin side for 10 to 12 minutes and then turn over and cook for the same amount of time - cooked through (internal temp at 160 degrees). If there are flare-ups, move the chicken out of the way so there is no sooty film on the chicken.  Baste any leftover lemon balsamic mix once the chicken has turned over.   The chicken is done when the juices run clear when the pricked at the thickest part of the thigh.

 

Wildtree products are All natural, preservative free, no dyes and low in sodium and sugar.

Meatless Monday

 Mushrooms has always been one of my favorite dishes. Especially a mushroom blend with shiitake, cremini and  white button sauteed with Garlic Grape seed oil and shallots or onions.
Served on Garlic toast or with sauteed spinach. 


Today at the Summer Fancy Food Show I once again came across a grow your own oyster mushrooms in a box kit For about $20 I could purchase a kit add water to the box and store out of direct sunlight and in 10  days cultivate fresh mushrooms. The Back to Roots kit are available at some healthy food stores and online. 
If you are looking for variety try this science project site Enasco.

Mushroom are very low in calories. One cup of button mushrooms has just 15 calories, while 1 cup of Portobello mushrooms has 22 calories. Mushrooms are also a fat free food, have no cholesterol , less than 1% of your daily value of sodium and small amounts of protein, carbohydrates and fiber.

Mushrooms may be small but nutrition facts prove that they have plenty of vitamins and minerals. One cup of mushrooms includes vitamins C, D, B6 and B12, plus large doses of riboflavin, niacin and pantothenic acid. The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that could compromise your immune system. 

 Mushroom Recipes

Vegetable-Stuffed Grilled Portobello Recipe

 

Wild Mushroom& Barley Risotto

Cholesterol Free Mushroom Stroganoff Recipe
by: DailyConnection

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National Empanadas Day

April 8^th is National Empanadas Day

Empanadas are pastry or bread dough filled with meat, poultry, vegetable, fruits or cheeses that have been deep fried or baked. There are many variations around the world and are most popular in Latin America.
The recipes below offer a variety of methods for making the dough from scratch or using premade pie crust or biscuits.

Beef Empanadas

Quick and Easy BeefEmpanadas

Easy ChickenEmpanadas with Olives and Raisins

Vegetable Empanadas with Salsa

Apple Empanadas

Dining At Home on Valentine's Day

This Valentine’s Day make reservation for in home dining with your sweetheart or with family and friends. It does not matter if you are the partner that regularly prepares the meals or the one that never prepares a meal. Dining at home gives you a chance to participate in creating a meal with your partner and or family and friends then sit down and enjoy it together with the people you love.

In planning your meal consider having three or four course as if you were in a restaurant. The preparation of each can be divided among all participants. For the first course make it special in that it sets the tone for the rest of the meal. Here are a few suggestions for the appetizer and salad course. Notice the recipes all feature a food item considered to be an aphrodisiac.

First Course

Roasted Oysters

Makes12 appetizer servings

Ingredients

       2 dozen fresh oysters in the shell (Bluepoints or other large flat-shell oysters)

       1.5 pounds rock salt

       1/2 cup diced tomatoes, drained

       1 jalapeño pepper minced

1/2 cup thinly bias-sliced green onions

       lemon wedges

Directions

1.     Pre-heat the oven to 400ºF.

2.     Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet lined with parchment. Arrange the oysters, curved shell down, on rock salt so the oysters are stabilized.

3.     Bake the oysters for 10 minutes or until the top shells just begin to open. Remove oysters as they pop and continue baking until all are done. Repeat with remaining oysters.

4.     Hold the roasted oyster in an oven mitt with the flat side up. Using a strong-bladed knife with a hand guard, insert the knife tip into the hinge between the shells. Twisting the blade to pry open the oyster, move the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the top shell of the oyster. Slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the oyster on the half shell. Discard any bits of shell on the oyster. Transfer to a platter lined with rock salt.

5.     Mix diced tomatoes, scallions and jalapeno peppers together. Top each oyster with a table spoon of the mixture. Serve with lemon wedges.

Caramelized Onion and Fig Bruschetta

Ingredients

       12 bias-cut slices (about 1/2 inch thick) baguette-style French bread

       1 tablespoon olive oil

1 ounce thinly sliced prosciutto, chopped

       2 to 3 tablespoons fig preserves

       2 to 3 ounces sliced gouda cheese

Directions

1.     Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once. Bread can be made ahead and stored in an air tight container

2.     Melt butter in a skillet over medium flame.  Add the onions cooking uncovered and stirring occasionally for 10 to 15 minutes or until onions are soft and golden brown. Turn off the heat and stir in the prosciutto.

3.     To assemble, spread fig preserves on toasted bread slices; top with onion mixture and gouda cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until Bruschetta is heated through and cheese is softened. Serve warm or cool. Makes 12 servings.

4.     The prosciutto can be substituted for Turkey bacon or omitted from recipe.

5.      

Smoked Salmon Crisps

Makes 3 dozen crisps

Ingredients

       4 1/2 tablespoons all-purpose flour

       2 teaspoons sugar

       1/2 teaspoon kosher salt

       1 chilled large egg white

       4 tablespoons unsalted butter, soft

       1 tablespoon sesame seeds

       4 ounces sliced smoked salmon, finely chopped

       1 1/2 teaspoons very finely chopped shallot

       1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish

       1/4 teaspoon finely grated lemon zest

       Freshly ground white pepper

       1/2 cup crème fraiche

       ½ cup Pistachio nuts finely chopped

Directions

1.     Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

2.     In a medium bowl, whisk the flour with the sugar and salt to add air. Add the egg white to the flour mixture and whisk until smooth.  Then whisk in the butter until smooth and creamy.

3.     Spoon tablespoon of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes.  Pans can be rotated in the oven, until the tuiles are golden and fragrant. Let cool. The tuiles can be made up to two days ahead and stored in an airtight container at room.

4.     In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest, and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of creme fraiche and a spinkle of pistachio nuts. Serve right away.

Your appetizer was a big hit so choose a salad that has character but does not over power the main entrée.  Here are two suggestions that are full of flavor.

Arugula, Carrot & Celery Root Salad with Almonds

Almonds

Serves 6

Ingredients

       2 tablespoons apple cider vinegar

       2 tablespoons honey

       1 teaspoon Dijon mustard

       6 tablespoons extra-virgin olive oil

       Kosher salt and freshly ground black pepper

       3 medium carrots peeled

       1 small celery root (6 – 8 ounces)trimmed

       3 lightly packed cups baby arugula (about 3 ounces)

       1/2 cup sliced almonds, toasted

       1 ounces chopped fresh cilantro

       Sea salt and freshly ground pepper to taste

Directions

1.     In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with salt and fresh ground pepper.

2.     Grate the carrots and celery root in a food processor fitted with shredding disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; lightly toss with the small amount of vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

        

Picture courtesy of FreeFoto.com

Raspberry, Avocado & Mango Salad

4 servings, about 1 cup each

Ingredients

       1 cups fresh raspberries, divided

       1/4 cup extra-virgin olive oil

       1/4 cup red-wine vinegar

       1 small clove garlic, coarsely chopped

       1/4 teaspoon kosher salt

       1/8 teaspoon freshly ground pepper

       44    4 cups Field greens

       1 ripe mango, diced

       1 small ripe avocado , diced

       1/8 cup thinly sliced red onion

       1/8 cup toasted pine nuts

Directions

1.     Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.

2.     Combine greens, mango, avocado and onion in a large bowl. Lightly pour the dressing on top and gently toss to coat. (Reserve remaining dressing for a marinade.)

3.     Divide the salad among chilled salad plates. Top each with the remaining raspberries and sprinkle with nuts.

Preparing a meal together with someone you love can be fun and memorable. If the labor that comes with cooking and cleaning up afterwards does not fit your idea for a perfect romantic Valentine meal. Consider using a personal chef for At Home Cooking Lessons or Meal Makers Inc. to prepare and serve the meal in your dining room.  Look for our Valentine Entree and  Dessert suggestions in an upcoming post.

Some of the photos used are courtesy of
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