In Season-Spring

Broccolini

Broccolini is a green vegetable similar to broccoli but with a milder taste. It has smaller florets with thinner and more tender stalks. I use the whole vegetable except for the last half-inch of the stems.

Broccolini © Karen Lee 2016

Broccolini © Karen Lee 2016

Ingredients

  • 1 bunch broccolini
  • 1 ½ tablespoons olive oil
  • 1 tablespoon sliced garlic
  • ¼ teaspoon salt
  • a pinch of crushed dried chili pepper
  • ¼ to 1/3 cup chicken stock

Instructions

  1. Wash broccolini by submerging and lifting in a big bowl of water to which a dash of white vinegar has been added.
  2. Let drain in a bowl. Spinning dry is not necessary.
  3. After discarding about ½-inch of the stems, cut the broccolini into ½-inch pieces.
  4. Heat a 10-inch stainless steel or enamel skillet for one minute over medium heat. Add 1 tablespoon oil and then the garlic. Turn heat to medium low and sauté the garlic until it just starts to take on some color. After the garlic has been in the pan for one minute add the salt and the chili pepper.
  5. Add the broccolini and toss; sauté about 1 minute, then add the stock a few tablespoons at a time. Simmer until evaporated then toss and add more stock as needed until the broccolini is tender, approximately 5 minutes. Dish. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle with a little salt.
https://karenleecooking.com/2016/05/17/broccolini/

Mexican Peaches

The organic peaches from Mexico are so sweet and the season is now. They rival the Georgia peaches.

mexican-peaches

Fairway has them priced at $3.99 a pound. (Second floor of Fairway, 74th and Broadway)

Choose the ones that have a dominant red patch.

Allow them to ripen at room temperature for 2 -3 days or until they smell sweet and have a slight give.

I turn them every 12 hours. Lay them flat, in a single layer.

I like to wash fruit by submerging it in a bowl of filtered water to which a dash of white vinegar has been added.

Dry and eat. You are in for a treat!

Sweet Strawberries

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Just returned from Whole Foods Market.

They are having a sale on organic strawberries from California.

$4.99 for a big box.

Very sweet.

I always like to wash fruit and vegetables in warm water to which a dash of white vinegar has been added.

Fill a large bowl with warm water.  Add a dash of vinegar then submerge the berries, swish them around then lift them out.

Submerge and lift one more time in just plain water.

Drain and dry.

Fruit is best eaten at room temperature.

For proper digestion, eat fruit 30 minutes before a meal or 2 hours after a meal.

Purple and Red Fruits are full of protective antioxidants, which are good for the heart.

Halibut Oreganata © Karen Lee 2013

In my Saturday April 20th cooking class we made:

Halibut Oreganata

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Braised Fava Beans with Herbs

I added this dish to the menu at the last minute when I saw fresh organic Fava beans on the second floor of Fairway).

Sautéed Asparagus with Ramps

I found the ramps at Citeralla much to my surprise.  That saved me 3 hours round trip by not going to the Union Square Market.  Ramps really made the dish, they are so sweet.  I describe them as a cousin to leeks, only much more tender.  They are in season just 3 weeks out of the year and the time is now.

Halibut Oreganata

Wild caught from Canada and purchased from Pisacane (51st and First Avenue, 212-758-1525 ask for Paul) was glistening and fresh as can be.

Pasta with Arabiata Sauce

We used fresh and canned tomatoes.  Best tomatoes right now are Tasti Lee.  I buy them at Gourmet Garage. They are grown in Florida.  Let them ripen a day or two at room temperature.

Linzer Cookies

 

Halibut Oreganata © Karen Lee 2013

  • 1 pound of halibut, not more than one to 1¼ inches thick, skin off

Topping

  • 1½ Tbsp. extra virgin olive oil
  • 1 Tbsp. sliced garlic, green stem removed
  • 3 Tbsp. chopped shallots or cipollini or combination of both
  • ½ tsp. salt
  • A few grindings of black pepper and a pinch of cayenne
  • ¾ tsp. dried oregano (preferably wild-harvested)
  • 3 to 4 Tbsp. of bread crumbs (brioche roll, cubed then pulverized in Cuisinart)
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. chopped parsley

Final Seasoning

  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Garnish with snipped chives (optional)

Preheat oven to 425º.

Dip halibut in a bowl of cold water for one second then dry well with paper towels.  Place the fish in a metal roasting pan that has been rubbed with olive oil or in a skillet that just fits the size of the fish (or a little larger).

Place a small sauté pan over low heat for one minute.

Add the 1½ Tbsp. of olive oil and heat slightly.

Add the garlic and sauté for 2 minutes on very low heat, never allowing the oil to get too hot and lose its green color.  Add the shallots and continue to sauté over low heat.  Take the pan off the heat if necessary to lower the heat.  While the shallots are sautéing add the salt, black pepper, cayenne and oregano.  Turn off the heat.  Add the bread crumbs, fresh thyme and fresh parsley. Using an icing spatula, spread the topping over the fish.  Roast fish for about 5 to 10 minutes. Time will vary depending on the thickness of the fish. If necessary run fish under the broiler for 30 seconds to 2 minutes to get the desired crust. Watch like a hawk. You are looking for brown and crusty, it is more about the color and crust than the timing.  Using two spatulas remove the fish from the pan and place on a serving platter.  Drizzle a little extra virgin olive oil over the fish, and then squeeze a little lemon juice and a sprinkling of salt.  Garnish with optional chives.

N.B.

If roasting more than 1 pound of fish, increase the topping accordingly and the cooking time…anywhere from 15 to 25 minutes roasting time depending on the thickness of the fish and the number of pounds.

You can tell when the halibut is done by inserting the point of the knife into the thickest part of the fish and the knife-point goes through easily.  If the fish stops the knife it is raw in the center.

Also you will see albumen (white liquid protein) form around the fish.

You can undercook the halibut slightly to allow for carry over cooking time.

Spring Vegetarian Delicacy

Fava Beans, one of the treasured parts of spring have arrived. We made these in class recently and they were a big hit. I wanted to share the recipe with you. You can serve them as an appetizer, or a side dish; hot, or room temperature.

Braised Fava Beans

Braised Fava Beans

Ingredients

  • 3 ½ pounds of fava beans (once shelled, blanched and skins slipped off will yield 1 cup and 2 tablespoons)
  • 1 cup leeks (white and light green parts only), split, washed and diced
  • ½ tsp. salt
  • 5 turns of freshly ground black pepper
  • ½ cup (or more) of chicken stock, warmed
  • ½ tsp. chopped fresh thyme or marjoram
  • ½ tsp. chopped fresh rosemary
  • 2 tbsp. chiffonade of fresh basil
  • 1 tbsp. fresh parsley
  • 1 tbsp. finely diced scallions (split lengthwise then sliced into 1/8 inch semi-circles) or snipped chives
  • 2 tbsp. extra virgin olive oil for sautéing
  • 2 tsp. of extra virgin olive oil for finishing

Instructions

  1. After shelling the fava beans, blanch half of them in 2 cups of rapidly boiling water for 1 minute. Remove with a slotted spoon then repeat with the other half. Slip off the skins. Set aside.
  2. In a 10-inch stainless steel skillet, sauté the leeks for 3 minutes in 2 tbsp. of olive oil over medium low heat or until they have softened. Add the salt and pepper. Add the fava beans to the sauté pan and turn over in the oil for 2 minutes. Add the stock a few tbsp. at a time, using up to ½ cup, as necessary, until the fava beans are cooked through. Total time will be between 7 to 10 minutes, but begin to taste for doneness after the first 5 minutes. Be careful not to stir the beans too often or they will begin to break. Remove from the heat. Add the herbs – the thyme, rosemary, half the basil and half the parsley to the pan.
  3. Place the fava beans on a serving plate. Drizzle the beans with 2 tsp. of olive oil. Season with salt and pepper. Finally, sprinkle the beans with the diced scallions and the rest of the basil chiffonade and parsley.
  4. The dish can be made a few hours ahead and can be served either hot at room temperature.
https://karenleecooking.com/2013/04/13/spring-vegetarian-delicacy/

VARIATIONS

As an alternative to the fava beans, the dish can be made with any fresh bean, such as cranberry or lima beans, or with any dried beans, such as chick peas or black beans, which will need to be soaked and cooked in advance.

Muscat Grapes

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Just returned home with the first of the Muscat grapes this spring.

Whole Foods, 59th street and columbus circle.

3.99 a pound

They are green, with a tinge of pink,  seedless, and sweet as sugar.

I  highly recommend them.

Enjoy!