Herbes de Provence Truffles
Ingredients
3 oz. bittersweet chocolate chips (about 1/2 cup)
1/4 cup heavy whipping cream
1 Tbsp. butter
1 Tbsp. Herbes de Provence
Dutch cocoa powder for dusting
Directions
Place chocolate and butter in a bowl. In a saucepan over high heat, bring heavy cream to boil. Remove from heat and add herbs. Return to boil then strain over chocolate and butter, pressing down on herbs to extract cream. Let mixture sit for 2 to 3 min. until the chocolate and butter have melted, then stir until ingredients are well combined and ganache is smooth. Place mixture in refrigerator for one half hour until firm. Create truffles by scooping 1 Tbsp. of ganache and forming into 1-inch balls. Roll truffles in Dutch cocoa powder to coat.
Serving Suggestions
Serve at room temperature.
Yields1 dozen From Cookmore.com
Herbes de Provence Simple Syrup
Ingredients
1/4 cup Lavender Vanilla Bean Sugar
1/2 cup water
1 Tbsp. Herbes de Provence
Directions
Whisk Lavender Vanilla Bean Sugar and water together in a small saucepan. Bring mixture to a boil, stirring to make sure sugar dissolves, and cook for 1 to 2 min. Remove from heat and add Herbes de Provence. Cover and allow mixture to steep until room temperature, about 20 min. Strain and store in a sealed container in the refrigerator. Use within 2 weeks.
Serving Suggestions-Mix 1 Tbsp. syrup with 6 oz. club soda, seltzer water or sparkling wine. Drizzle over blackberries or peaches pound cake.
Crab Salad with Peaches & Arugula
Myrecipes.com
Ingredients
- 1 pound fresh jumbo lump crabmeat
- 2 tablespoons lemon zest
- 1 tablespoon mayonnaise
- 1/2 teaspoon dry mustard
- 5 tablespoons fresh lemon juice, divided
- 1/2 jalapeño pepper, seeded and finely diced
- 1/4 cup finely diced celery
- 2 green onions, finely chopped
- Kosher salt and freshly ground white pepper to taste
- 5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
- 1 tablespoon honey
- 3 medium avocados, diced
- Arugula
- Preparation
1. Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.
2. Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.
3. Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.About 1 1/2 cups
Arugula Corn Salad with Bacon Recipe
Ingredients
4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 strips of bacon, cooked, chopped
1/3 cup chopped green onions
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/8 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Method
1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.
2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
The Little Green Salad
Sometimes I think of this blog as an ever-expanding cookbook and try to fill in the holes. What’s missing? The other day, as I was throwing together my standard green salad to accompany some leftovers, I realized that my blog is missing a side salad recipe. Every cook needs a little green salad recipe in her repertoire, in the same way as every lady needs a flattering little black dress in her wardrobe. They’re both fundamental building blocks.
This simple green salad is my default. I love the combination of peppery local arugula tossed with lemon vinaigrette, savory grated Parmesan and toasted nuts. I often serve it as is or dress it up with some seasonal ingredients. I thought I’d share a few of those variations to serve as inspiration.
Starting from the top, we have some refreshing sliced cucumber and radish with chopped almonds. Then comesbright cherry tomatoes, avocado and sunflower seeds.Last, I tossed the arugula with fennel and pine nuts for an understated, gourmet little green salad. That idea was inspired by the pages of Martha Stewart Living’s June issueand it might be my favorite of the three. I’d equate it to wearing a little black dress with diamond studs and gold bangles. Classy!
I should confess that when I make this salad for myself, it’s not always so little. Sometimes, especially in the summertime when I’m craving lighter fare, I’ll make a big salad so I’m satisfied with one slice ofleftover pizzainstead of three.
Either way, I’d say the flavors in this green salad pair well with most main courses, especially if they have an Italian or Mediterranean flair.Pasta,pesto,pizzaandbruschettacome to mind. Even though I’m not much of a meat eater, I think it would also go well with fish, chicken or steak. Please let me know what you think of it. I’d be super pleased if this LGS became your new favorite side salad, too.
The Little Green Salad
Author:Cookie and Kate
Prep time:10 mins
Total time:10 mins
A fresh arugula side salad with Parmesan and toasted nuts, tossed in a simple lemon vinaigrette. It's wonderful as is but feel free to change it up with my suggested variations or put your own seasonal spin on it.
INGREDIENTS
Salad (no amounts given, you can eyeball this)
- Arugula
- Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
- Freshly grated Parmesan
Lemon vinaigrette (yields enough for 6 to 8 small side salads, leftovers will keep in the fridge for several weeks)
- ¼ cup olive oil
- 2 tablespoons lemon juice (more to taste)
- 2 teaspoons Dijon mustard
- pinch sea salt
- pinch freshly ground black pepper
Suggested variations
- Sliced tomatoes, avocado and sunflower seeds
- Thinly sliced cucumbers, radishes and almonds
- Thinly sliced fennel and pine nuts
INSTRUCTIONS
- Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until emulsified.
- In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don't skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
THE MINIMALIST'S CORN CHOWDER
BY MARK BITTMANAPRIL 2010THE MINIMALIST COOKS DINNER
YIELD/4 servings/TOTAL TIME/30 to 40 minutes
INGREDIENTS
- 4 to 6 ears corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and chopped
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded, and chopped, optional
- 1 cup milk
- 1/2 cup chopped fresh parsley leaves, optional
PREPARATION
1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.
Keys To Success
STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.
TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.
Grilled Chicken Breasts with Peach and Cucumber Salad
INGREDIENTS
- 3tablespoons olive oil, plus more for the grill
- 1/4cup mayonnaise
- 1teaspoon sweet paprika
- kosher salt and black pepper
- 4bone-in, skin-on chicken breasts (about 4 pounds total)
- 2peaches, pitted and thinly sliced
- 4 kirbysmall cucumbers, thinly sliced
- 1shallot, thinly sliced
- 1tablespoon cider vinegar
- 1tablespoon fresh thyme leaves
DIRECTIONS
- Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
- Mix together the mayonnaise, paprika, and ¼ teaspoon each salt and pepper in a small bowl. Loosen the skin from the chicken with your fingers and, dividing evenly, spread the mayonnaise mixture underneath. Brush the chicken with 1 tablespoon of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 165° F, 12 to 15 minutes per side.
- Meanwhile, toss the peaches with the cucumbers, shallot, vinegar, thyme, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
- Serve the chicken with the peach and cucumber salad.
Bourbon-Glazed Peaches with Yogurt
Ingredients
1 (2-inch) piece vanilla bean, split lengthwise
1 cup plain 2% reduced-fat Greek yogurt
5 1/2 tablespoons dark brown sugar, divided
1/8 teaspoon fine sea salt, divided
3 tablespoons bourbon
1/2 teaspoon vanilla extract
4 firm, ripe peaches, halved and pitted
Preparation
1. Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt, 1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour; discard bean.
2. Preheat oven to 350°.
3. Combine remaining 1/4 cup sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk. Add peaches; toss gently. Arrange peaches, cut side down, on a parchment-lined baking sheet. Reserve sugar mixture. Bake peaches at 350° for 10 minutes. Turn peach halves over; drizzle cavities with reserved sugar mixture. Bake an additional 10 minutes or until just tender. Serve with yogurt and juices.
From the kithn.com
For this 10-Minute Happy Hour we're jumping on the bandwagon of Moscato, the slightly sweet and slightly spritzy white wine from the northeastern region of Italy. Moscato is currently beating out Sauvignon Blanc and Riesling for most popular wine in the glass.
We're mixing it up with some peach brandy and ripe white peaches for a pitcher-perfect happy hour. Wrap some melon in prosciutto and you've got a gorgeous, not to mention delicious, happy hour.
Sparkling Peach Sangria
Serves 4 to 6
2 to 3 peaches, sliced
3/4 cup peach or apricot brandy
1 bottle moscato wine, chilled
1 liter peach seltzer water, such as Seagram's Sparkling White Peach, chilled
In a pitcher place 3/4 of the sliced peaches (saving some for garnish) and brandy and lightly muddle.
Add the Moscato and seltzer water.
Stir with wooden spoon to mix. Pour into ice-filled glasses and top with a couple of fresh peach slices.
Bacon, Peach and Arugula Sandwiches
foodnetworkkitchen.com
8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)
Directions
Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.
Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.