Out Like a Lamb

1.  This week's find is light.  Light tortures me, can make me late for work, and put cooking dinner on hold.  When I see the perfect light I have to stop and grab my camera.  As I was leaving for work today I passed by this chair and had to take my coat off and take this picture.  Light also makes me happy.  

2.  Last weekend my kids came for a post St. Patrick's day dinner and I made my Irish Soda Bread.

3.  Just got a new dishwasher and this particular model came with a new pre-wash cycle.

4.  While walking in town this week, I stopped and asked these ladies if I could take their picture for a photography class - they were happy to act natural….or maybe they were just ignoring me.  

5.  Soooo Spring is finally arriving in North Jersey and the last bits of snow are melting.  We have been enjoying at least one or two nice days a week.  Looking forward to April.  

Well that it's for my Friday Finds and Random Five - stop by and check out Kim and Nancy's blogs.  
Enjoy your weekend!

Margie

Potato Leek Soup

Not being a huge fan of frozen vegetables there are a few that I always have on hand to make soup and frozen leeks is one of them.  Looking around the pantry this rainy Saturday morning, I found some left over potatoes from the week and vegetables always in the fridge (carrots, onions and celery).  Sometimes potato leek soup can be bland, but not this one. Wow, this soup is just packed with flavor! Using a whole 16 oz. bag Trader Joe's of frozen sliced leeks did the trick. If you find you make a lot of soup, an emulsion blender is a great investment. You don't have to spend a fortune on one either because mine was purchased for about $10 and works beautifully.

So if you are looking for a quick savory low-fat soup to make for the week this is the one. One downfall is that you can't freeze it, potatoes become grainy when frozen, so plan to eat it up or share it with friends. 

Potato Leek Soup - about six cups.

1 16 oz bag of frozen sliced leeks (Trader Joe's)
4 medium sized potatoes, peeled and cut into 2 inch chunks
1 small onion, chopped
1 stalk of celery chopped
1 peeled carrot cut into 1 inch pieces
4 cups chicken broth, low-fat and low salt
1 tablespoon salt
pepper to taste
1/2 cup milk (1% worked for me)
1 tablespoon butter
1 tablespoon flour

In a large pot, melt butter and add flour stirring until it comes together, about 1 minute. Add chicken broth, leeks, potatoes, carrots, onions, celery, salt and bring to a boil.  Lower heat and simmer for 25 minutes until potatoes are just tender. With an emulsion blender blend until smooth (do not over blend).  Stir in 1/2 cup of milk. Serve garnished with fresh parsley.


Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately, Textured Tuesday, Friday Finds, Quotography, Simple Things Sunday

Carrot Artichoke Ginger Soup

When I went out to lunch last week I tried the "soup of the day" which was carrot, artichoke, ginger soup. Would never have put those two vegetables together and the ginger added a lovely touch of heat.  Couldn't wait to get home to experiment with these favors and recreate the soup. You will be pleasantly surprised how delicious this combination is and that it is also low-fat.  Could be my new favorite. If you don't have an emulsion blender, use a blender or food processor to puree the soup in small batches. Enjoy!

Today I'm sharing with Kim K Friday Finds - I have never used a texture on a food photo before, but by adding KK-Clarity at 30% soft light it gave the soup the brightness it needed.  

Carrot Artichoke Ginger Soup

1 lb carrots peeled and cut in 1 inch chunks
8 oz. (1/2 bag)  frozen Artichoke Hearts
2 cups chicken or vegetable stock
1 tablespoon finely chopped fresh ginger
1 medium onion chopped
2 celery stalks chopped
1 tablespoon olive oil
1 teaspoon salt and 1/4 teaspoon of pepper
Garnish with 1 tablespoon sour cream and parsley

Saute chopped onions and celery in 1 tablespoon of olive oil for five minutes over medium heat.  Add carrots, frozen artichoke hearts, salt, pepper and ginger sautéing with onion and celery until carrots and artichokes begin to sweat, about 3-5 minutes.  Add stock, cover and simmer for 20 minutes until carrots are tender. Remove pot from burner and with a emulsion blender puree soup leaving some larger bits of vegetables. Garnish each bowl with parley and a tablespoon of sour cream.

Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately, Textured Tuesday, Friday Finds, Quotography, Simple Things Sunday

Happy Thanksgiving

Winter Cosmo - 8 servings

2 cups Cranberry Volka
2 cups White Cranberry Juice
1 cup fresh Lime Juice
1 splash of Club Soda
fresh cranberries for garnish

Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately, Textured Tuesday, Friday Finds, Quotography

Mashed Potatoes - Make Ahead and Refrigerate

With six days to Thanksgiving, I thought I would repost this recipe from last year.  It's truly a time saving winner.  

Mash Now, Eat Later - Makes 10 cups

The thought of peeling, cooking and cleaning up from mashed potatoes the day of a holiday is terrifying.   Therefore, my Thanksgiving dinner is all about doing as much as I can ahead of the big day. This recipe makes 12-16 servings and keeps in the refrigerator  for up to 10 days.  (Yes! 10 days!)  

As a working woman, I've learned that in order to plan a large dinner like this, organization and time management makes it all possible.  I make these mashed potatoes the Sunday before Thanksgiving, refrigerate them in baking dish, and bake them after I take the turkey out of the oven on Thanksgiving day.  The cream cheese and chives make this mashed potato version very flavorful and velvety smooth every time.  This Irish girl would not steer you wrong, you will love this mashed potato recipe!!!

5 lbs Yukon Gold Potatoes, peeled and quartered
1 - 8 oz package of cream cheese
1/2 cup of butter (1 stick)
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh chives

Bring 4 cups of salted water to a boil in a large covered pot.   Add peeled and quartered potatoes and bring back to a boil, lower heat and cook for 20-25 minutes until tender.  Drain potatoes and return to the pot and mash the potatoes until smooth.  I prefer to use my KitchenAid mixer for this step.  Add cream cheese, butter, chives and salt & pepper and blend until incorporated.  Add the whipped potatoes to a buttered  2 qt. baking dish.  Let cool and then cover well with saran wrap and then tin foil. I then put a sticky note with cooking instructions on top and refrigerate.   On Thanksgiving day - remove from refrigerator early in the day and bring to room temperature. Bake uncovered at 350 degrees for 30-45 minutes until heated through.  Put in a serving dish and give a good stir.


Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately, Textured Tuesday, Friday Finds, Quotography

Spicy Meatballs

I love my Irish descent, but I must admit that I am an Italian-want-to-be.  Which isn't a bad thing.  Not
having an Italian Mother or Grandmother to hand me down all the secret family recipes has made me work harder to find the perfect recipes.  Picking the brains of every Italian friend or co-worker in my lifetime, testing their recipes, and finding what works for me, has made me a better cook.  Just recently, my friend Stephanie shared with me her meatball recipe.  Voila, after all these years the perfect recipe for meatballs was sitting right across from me at work.

The reason why I love this meatball recipe is because it's packed with flavor with just the right amount of spiciness, and they're moist but holds together well.  These meatballs can stand on their own.  I think the secret is the addition of beef broth to the mixture and baking them in beef broth.  If you're not a fan of spicy meatballs, cut back on the crushed red pepper.  So my search for the perfect meatball recipe is over, thanks Steph!

Spicy Meatballs - makes 30 Meatballs

1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese, grated.
1/2 cup milk
1/2 cup beef broth (I used low-sodium)
1/2 cup chopped fresh parsley
3 eggs, beaten
1 tablespoon garlic, minced
1 tablespoon dried oregano
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg

2 lbs. ground veal/pork/beef mix
1 cup beef broth (low sodium)

Preheat oven to 450 degrees.

Mix the first 13 ingredients together in a large bowl.  Next gently add meat mixing with  a fork, do not over mix.

With an ice cream scoop, measure out meat mixture and form into a ball.  Spray a sheet pan with cooking spray and place meatballs evenly on sheet pan (making sure they don't touch).  Pour 1 cup of beef broth around meatballs covering the pan.  Bake for 25 minutes.  Save cooked pan dripping for your sauce.

This recipe was originally adapted from Cuisine at Home.



Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately, Textured Tuesday, Friday Finds, Quotography 

Buffalo Turkey Meatballs with Feta

This recipe was given to me by my son's girlfriend, Lauren, and it was a hit at all the summer BBQs. Her original recipe was for chicken, but I make mine with 99% fat free turkey.  The one inch meatballs are stuffed with a piece of feta cheese which gives them an added surprise.  I used a melon-baller to scoop the meat into the perfect size.  The sauce has a zing, but is not too spicy. For a graduation party this weekend I made 150 of these delicious meatballs using four pounds of turkey. Buffalo turkey meatballs are a real crowd pleaser.  Thanks Lauren.  

Buffalo Turkey Meatballs with Feta

1 lb. ground turkey, 99% fat free

1/4 cup of Panko bread crumbs

1/4 cup grated parmesan

1 egg white

3 cloves of garlic finely minced

1/4 cup of finely minced red onion

1/2 teaspoon of salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon basil

1 tablespoon of chopped parsley

1/4 teaspoon pepper

4 oz block of feta cheese, cut into 1/4 inch cubes

1 cup Frank's Hot Wing Sauce

4 tablespoons butter

Preheat oven to 400 degrees.

Mix first 12 ingredients together in a bowl.  Do not over mix.  With a mellon-baller, scoop a one inch ball of meat mixture and press a hole with your finger into meat and add a cube of feta.  Roll into a ball covering feta cube.  

Spray a baking sheet with Pam and space meatballs evenly on sheet.  Bake for 20 minutes.

In the meantime, in a saucepan melt butter and stir in hot sauce.  When meatballs are finished add them to sauce to keep warm.  Serve with toothpicks and watch them disappear.


Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately

Compari Spritz

Love this summer cocktail.  A Compari Spritz is an Italian cocktail that's refreshing with a nice touch of bitterness at the finish.  It's orange and red colors reminds me of a sunset.


1 1/2 oz. of Compari
3 oz. of Prosecco
Sparkling water or club soda
a slice of orange

Fill cocktail glass 1/4 full of ice, add Compari, Prosecco, and a splash of club soda.  Garnish with a slice of orange.




Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo, Costal Charm, Cedar Hill Ranch, Lamberts Lately

Garden Crudités with Sour Cream Dip

For a quick summer appetizer, I love to make crudités with sour cream dip.  My mother always made this dressing for her "cucumbers and sour cream" recipe, which was on every holiday table, and I'm sure this was her mother's recipe.  Since I love the cool, creamy, tang to this dressing, I use it for a go-to dipping sauce for crisp fresh vegetables from the garden.  

Sour Cream Dip

1 container of sour cream, 8 oz.
1/4 cup of finely chopped red onion
2 tablespoons of mayonnaise
2 tablespoons of white wine vinegar
1/8 teaspoon of pepper
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 teaspoon lemon juice
2 tablespoons chopped chives

Mix all ingredients and chill.  Makes 1 cup.




Linked to:  Boogie Board Cottage, Alderberry Hill, Dwellings, Rain on a Tin Roof, The Chicken Chick, A Stroll thru Life, My uncommon Slice of Suburia, Savvy Southern Style, Gingerly Made, Live laugh Rowe, Farm House Porch, Domestic Super Hero, Jennifer Rizzo

Summer Garden Pasta

This recipe took some critiquing before it was the perfect bite.  Since peas, string beans and arugula are peaking this week in the garden, I wanted to spotlight them in a special pasta dish.   The first time I made it - delicious but ... it needed something salty. The second time I made it (same week, my poor husband) just adding some chopped proscuitto made it my new favorite summer pasta dish.  Fresh, creamy, salty, a hint of lemon, and the orchecetta "little ears" catch the peas and sauce perfectly.  You don't need a garden to make this dish, this could be a farmers market pasta, but there is something very calming about shelling your own peas. 

Enjoy.

Garden Pasta

1/2 lb. orecchiette pasta
1/2 cup mascarpone cheese
1/2 cup chopped proscuitto
1/2 cup fresh or frozen peas
1 handful of string beans (Hericot vert or young thin beans)
1 small lemon, juiced
1 small onion chopped
1 clove of garlic, chopped
1 tomato chopped
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
1 cup arugula, chopped
1/4 cup grated parmesan cheese

Bring a pot of salted water to a boil.  Cook pasta according to directions adding string beans to the pasta during the last 3 minutes.   Drain pasta and string beans saving 1/4 cup of pasta water.  

In the meantime, add olive oil  and crushed pepper to a saucepan.  Saute onion and garlic until soft,  add peas and tomato sautéing for 3 minutes.  Add mascarpone cheese and heat until melted.  Add 1/4 cup of pasta water, lemon juice, proscuitto, arugula, pasta and stir to combine.  Serve with grated parmesan cheese. Salt and pepper to taste.  

Linked with Savvy Southern Style, Gingerly Made, Jennifer Rizzo,  Live Laugh Rowe

Almond and Sweet Cherry Galette

Ok, in my previous post I teased you about pitting cherries for a cherry filled dessert.  And usually I will share such a recipe...but this recipe is from my new favorite cookbook, The Smitten Kitchen Cookbook. 

The author, Deb Perelman, also writes the famous blog, Smitten Kitchen. She cooks from a tiny galley kitchen in NYC. I especially love her baking recipes and her gift for telling a story with each recipe.  I have been cooking and reading my way through her new cookbook, and haven't found anything I didn't like so far. This is the second time (and not the last) I made the Almond and Sweet Cherry Galette. You start by making her perfect all butter, really flaky pie dough (which can be made ahead and frozen), then you make a melt in your mouth almond paste  (can be made two days ahead) which holds the cherries in place, and lastly you pit your cherries with your XOX Cherry and Olive Pitter.  The combination of cherries and almonds make the most delicious summer dessert imaginable. I'm sorry this recipe is not on her blog, and it wouldn't be fair to the author by sharing her recipe.   

So if you are looking for new cookbook, I would highly recommend buying or borrowing this book from your library.  This recipe is worth it.  

Linked to Savvy Southern Style, Dwellings, Boogieboard Cottage, The chicken Chick, My Uncommon Slice of Surburia,  A Stroll Thru Life, City Farmhouse, Alderberry Hill

Almond Coconut Milk Risotto Pudding

Looking for something creamy, cool and comforting for dessert this summer. Risotto pudding is a perfect make-ahead dessert served chilled. Making risotto is time consuming, but developing the creamy sweet pudding is an art worth mastering. 

My secret ingredient for this pudding is blueberry blossom raw honey.  Our farm market carries all different types of local honey and the flavor depends on where the hives are kept and which crops are grown in nearby fields. This raw honey was from a hive near a blueberry farm and there are bits of pollen, wax, and a distinct blueberry flavor. Raw honey is pasteurized, but at a lower temperature to create a peanut butter consistency. Eating local raw honey has made an amazing difference in my spring allergies.  

Almond Coconut Milk Risotto Pudding - Serves 4

3/4 cup of arborio rice

3 1/2 cups unsweetened - Blue Diamond Almond Breeze - Almond Coconut Blend

1 cup of water

1/4 cup raw honey (blueberry or your own favorite)

1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract

1/8 fresh nutmeg

1 pinch of salt
1/4 of a cup of raspberries and blue berries for garnish
Sprinkle of cinnamon

Bring 1 cup of water, a pinch of salt, and 3/4 cup of arborio rice to a boil.  Lower heat and simmer until water is absorbed and rice opens - about 3-5 minutes.  In the mean time add the following ingredients to 3 1/2 cups of almond milk in a microwave safe bowl -  1/4 cup raw honey, 1/2 teaspoon of ground cinnamon, 1/8 teaspoon fresh ground nutmeg, 1 teaspoon vanilla extract and heat in microwave until warm and honey is dissolved.  Slowly add 1-2 ladles of warmed almond milk to rice.  Stir to combine and continue to stir every few minutes keeping a watchful eye on your pudding.   Every 4-5 minutes add another ladle or two of almond milk to the pudding and stir until incorporated for about 20 minutes.  Rice should be creamy and wet when finished.  Garnish with raspberries, blueberries and a sprinkling of cinnamon.  Makes four 3/4 cup servings.  

Linked party at Savvy Southern Style and Linda:  Coastal Charm

Striper Grilled with Chimichurri Sauce

It's summer time and it's all about grilling.  Every week we grill our favorite meat, chicken and fish.  So what brings it up a notch... a spicy bold sauce made with fresh herbs, olive oil and lemon juice... that goes with everything - Chimichurri Sauce.  Yes, it has a few ingredients, but once I make it for the week I use on everything that doesn't move in my refrigerator.  This is my version, a little spicy with a hint of lemon.

This weekend I'm using it on fresh Striper. The boys went on a fishing charter out of the Shark River inlet in NJ in search of Stripers.  Unfortunately, due to the storms the previous week, the bass bite has been off.  So their trip began fishing the Shrewsberry rocks for Black Sea Bass.  After filling the cooler with delicious Sea Bass, they headed south in search of birds and bunker.  The evening started off hooking into a few of the biggest bluefish they have ever seen (Gators Blues).  As the sun began to set the first of three 30 lb. bass took the bait.  Over all, a very successful trip and Striper is the star of our Saturday night dinner for family and friends.

Chimichurri Sauce

2 cups fresh flat leaf parsley
1/2 cup olive oil
3  large gloves finely chopped garlic
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cracked pepper
1/4 cup red wine vinegar
1 tablespoon or to taste (spicy) Sriracha sauce
2 tablespoon fresh squeezed lemon juice

In the food processor, chopped garlic and parsley.  Slowly add the olive oil.  When combined add oregano, salt, cumin, pepper, red wine vinegar, sriracha sauce and lemon juice.  Process, taste and adjust seasoning.

Striper - Grilled

2 lbs fresh striper - cut into 6 oz. pieces
Olive oil
Salt and pepper
Lemon Juice

Heat grill to medium.   Rub fish with olive oil, salt, pepper and lemon juice.  Place fish on a oiled grill-pan for the grill and cook for 15 minutes depending on the thickness of your striper.  My piece of striper piece was 1 1/2 inches thick and took about 20 minutes over medium heat.  It's done when it's firm to the touch.  Serve with Chimichurri sauce.

Spring Risotto with Asparagus and Leeks

The inspiration for this lovely risotto was a handful of freshly picked asparagus from the garden. My asparagus has been doing very well this year and, therefore, I thought it needed to be the star in this week's recipe. Risotto's creamy goodness can only be enhanced by adding leeks, peas, pancetta and a little lemon for brightness. Add a crisp salad and risotto makes an excellent mid-week dinner.

Spring Risotto - Serves 4

1 cup of arborio rice

2 1/2 cups of chicken or vegetable broth

1/4 cup pancetta, diced

1/4 cup white wine

1 bunch of asparagus, sliced into 1/2 inch rounds

2 leeks, split and thinly sliced (rinse well and soak in cold water to clean after sliced, then dry)

1/4 cup peas

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 cup parmesan cheese, grated

1/4 cup of parsley, finely chopped

1/2 teaspoon salt (to taste)

Heat broth and 1 tablespoon of lemon juice in a saucepan until simmering (I add a 1/2 teaspoon of salt to broth if broth is unsalted) then add sliced asparagus, cook 3 minutes and remove with a strainer to a bowl of ice water - when cooled remove asparagus from water, dry and set aside.  Bring broth down to simmer.  In a heavy bottomed dutch oven, add olive oil, and cook pancetta until crisp, add butter and leeks and sauté for about 5 minutes on low heat, watch carefully so that they don't burn.  They will be soft and translucent when done.  Raise heat to medium low and add rice.  Stir to coat the rice.  Add 1/4 cup of wine and stir with a spatula until absorbed.   Now the work begins.  Add a ladle of simmering broth to rice and stir until all the liquid is absorbed. You may have to lower heat a little.  Continue adding broth a ladle at time and stir.  Risotto takes about 20 minutes and a watchful eye.  You know it is done when it doesn't absorb the broth and is a creamy consistency.    You may have some broth left over.  Shut heat off and fold in cooked asparagus, peas, and parmesan cheese and 1/4 cup of chopped parsley.  Salt and pepper to taste. Serves 4.

Greek Lamb Burgers with Tzatziki

By now you know I'm a lover of lamb, and I know not everyone is and I can accept that.  But if you are craving a juicy lamb burger with a quick tzatziki sauce on a crunchy panini roll, this post is for you.

Greek Lamb Burgers with Tzatziki - Serves 2

2 panini rolls, split and toasted in toaster.  

1/2 lb ground lamb

1 tbsp finely chopped shallots

1 tsp of ground cumin

1/8 tsp of hot crushed pepper, or more if you like it spicy

1 tsp of chopped chives

Salt and Pepper 

Lay ground lamb on a board and season with all ingredients.  Mix until combined.  Form into two patties, pressing a thumb print in the center of burgers to create even cooking.  Heat a cast iron pan with 1/2 tsp of olive oil.  Cook the burgers over medium heat flipping after 4 minutes, continued to cook until desired doneness.  I like mine a little rare.  Serve on a toasted panini roll with yogurt sauce and sliced cucumbers for crunch. 

Tzatziki Sauce

6 ozs. of Greek Yogurt (I use Fage Total 0%)

1 tbsp of finely chopped shallot

1 tbsp of white wine vinegar

1/4 tsp of lemon zest

1/2 lemon squeezed

1/2 cucumber - grated and squeeze dry in a paper towel to remove water

Salt and Pepper to taste

Combine all ingredients and mix until combined. 

Tazatziki Sauce

Salmon with Mango Salsa

Since I'm a salmon lover and eat it at least once a week, I wanted to add something exciting as a topping like this mango salsa.   Mangoes are one of my favorite fruits.  I must admit though they are quite the pain to peel and cut, but are definitely worth the effort.  This salsa definitely has a bright flavor that pops and is quite refreshing with the salmon.   It would also make a great topping for fish tacos.  Mmmmm.

Mango Salsa with Salmon

2 - six oz. pieces of salmon

2 ripe mangoes, peeled and cubed

1/2 cucumber, peeled and diced

1/4 cup of red onion, finely chopped

4 slices of pickled jalapeño peppers, finely chopped

1/2 lemon

2 tablespoons parsley, finely minced

salt & pepper

Preheat oven to 425 degrees. Place salmon on a parchment paper lined baking sheet.   Salt and pepper the salmon.  Place baking sheet in the oven for 15 minutes until cooked through.  Cooking at a high heat forms a nice crust on the salmon and keeps the inside moist.

In a mixing bowl combine mangoes, cucumbers, red onion, peppers and parsley.  Squeeze lemon over salsa and add salt and pepper to taste.  Salsa can be prepared ahead of time and refrigerated until ready to serve.

Ricotta - Fresh

I wanted to bring a light, Spring appetizer to a dinner party we were invited to last weekend and bruschetta is always my go to appty.  Since I love fresh ricotta, but didn't feel like paying a fortune for it at the Italian Deli, I made it myself.  Yes, I know what you're thinking - sounds complicated and you think I'm out of my mind, but it sooo simple you will never buy it again.  All you need is whole milk, heavy cream, white wine vinegar, cheese cloth and a large mesh strainer.  It's unbelievable how fresh the flavor is and how people will be blown away by something so simple.  Add a spoonful of fresh ricotta to a toasted baguette rubbed with a clove of garlic, then drizzle with honey and olive oil,  then a final fine grating of lemon zest over the top.  You will be hooked.

Fresh Ricotta

4 cups of whole milk
2 cups of heavy cream
1 teaspoon salt
3 tablespoons white wine vinegar
1 baguette sliced 1/2 thick
1 clove of garlic, cut in half
Honey and olive oil

Slowly heat whole milk, heavy cream, and salt in a heavy bottomed sauce pan until liquid comes to a boil.  Immediately remove from heat and add three tablespoons of white wine vinegar.  Let set for 2 minutes until liquid is clotted.  Drape two layers of cheese cloth into a large mesh strainer positioned over a large mixing bowl.  Slowly pour liquid through strainer, emptying liquid from bowl when it reaches the strainer.  Let cheese sit in cloth for 25 minutes.  Gather cheese cloth and squeeze any excess moisture out.  Use cheese immediately or store in a container in the refrigerator for 4 days.

For Bruschetta:  Heat oven to 425 degrees.  Slice baguette into 1/2 inch slices.  Place on a rimmed sheet pan and brush with olive oil and salt and pepper.  Bake bread for 10-15 minutes until lightly browned.  Remove from oven and rub bread with cut side of a clove of garlic.  Place a tablespoon of ricotta on bread, drizzle with honey and olive oil.  Finally grate the zest of lemon over top and serve warm or at room temperature.  Now how simple is that.