Peach & Watercress Salad

Peaches, much like strawberries, have an amazing ability to swing both ways.  From dinner to dessert that is.  They make a mean pie and are equally at home in a salsa or on the grill along side a steak.  This dish marries the sweet peaches with savoury salad fixins and a healthy, happy union ensues.  We got crisp, cool romaine lettuce and cucumbers, juicy peaches and bitter, peppery watercress all tossed in a pungent, shallot studded balsamic vinaigrette.  All I'm trying to say is, peaches too, make a bangin' salad. 

Peach & Watercress Salad
Origin: Jaime, Impeccable Taste

Notes:  Please, I urge you, if you are a lover of dairy, dot this salad with crumbled goat cheese.  It will be a fantastic addition.  Toasted, slivered almonds are also great with this combo.

Ingredients:

Salad
1 head romaine lettuce, chopped into 1 inch strips
4 Lebanese cucumbers or 1 English (seedless) cucumber, chopped into bite sized pieces
4 large, ripe but firm peaches, sliced
1 bunch watercress, trimmed, leaves and tender stalks only

Dressing
1/4 balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
2 tablespoons shallots, finely chopped
salt and pepper

Prepare the dressing.  In a small bowl, whisk together the balsamic vinegar, Dijon, honey and a pinch of salt and pepper.  Slowly drizzle in the olive oil, whisking constantly to emulsify.  Add the chopped shallots, stir and let stand at least 10 minutes before serving, or cover and refrigerate until ready to use.

Prepare the Salad.  In a large serving/salad bowl, layer the romaine lettuce, cucumber, peaches then watercress.  Drizzle with dressing, toss and serve immediately.  Serves 4.

Blueberry Tea Cake

I'm back with something sweet to offer my neglected friends.  I took a couple of weeks off to enjoy some summer!  We had lots of fun houseguests, people popping in and out, birthday parties and bonfires...ahhhh, 'twas fun indeed.  I made this cake twice during my time off!  It was so light and fresh tasting, perfect for a summer dessert or afternoon tea.  No one could resist a slice!  It's a simple, homey cake, moist and choc full of fresh blueberries.  It has a hint of lemon and it's slathered with a decadent cream cheese frosting.  Really delightful!

Blueberry Tea Cake
Origin: (slightly adapted) Bill Granger via Leite's Culinaria

Notes:  This cake comes from Aussie chef Bill Granger, who uses terms like "scant" (just short of the prescribed amount) and "heaping" (just a bit more than the prescribed amount), just go with it, his hazy measurements worked for me!  The recipe calls for superfine sugar (not icing sugar), you can easily make your own by placing granulated sugar in a food processor or blender and processing it until finely ground but not powdery.  This recipe yields an uncomplicated 9 x 13, single layer cake.  The cake kept well for at least 4 days, popping leftovers into the fridge when it wasn't being devoured. 

Ingredients:

Cake 

3/4 cup sour cream, heaping 

1/2 teaspoon baking soda 

12 tablespoons unsalted butter, at room temperature, plus more for the baking dish 

1 1/2 cups superfine sugar, heaping

2 teaspoons finely grated lemon zest 

1 teaspoon vanilla extract 

3 large eggs 

2 cups fresh blueberries 

3 cups all-purpose flour, scant 

1 1/2 teaspoons baking powder

Frosting  

8 ounces cream cheese, room temperature (1 block) 

1/2 cup unsalted butter, room temperature 

1 teaspoon finely grated lemon zest 

1 teaspoon vanilla extract 

juice from 1/4 lemon 
16 ounces powdered/icing sugar (I used 4-5 cups, I just kept adding sugar until I got the frosting consistency that I wanted)


Preheat the oven to 350 degrees.  Butter a  9 x 13 inch baking pan and line it with parchment paper, allowing the excess paper to hang over the edge of the pan.

Combine the sour cream and baking soda in a small bowl and let stand for 5 minutes.  In a separate bowl whisk together the flour and baking powder, set aside.  Place the blueberries in a separate bowl and toss with a spoonful of the flour mixture, just to coat the berries.


In a large bowl, beat the butter and sugar with an electric mixer until light and creamy.  Add the lemon zest and vanilla and beat until combined.  Beat in the eggs, 1 at a time, then add the sour cream mixture and beat just until combined.

Add the remaining flour mixture to the wet ingredients and mix just until combined.  Gently fold the flour-coated blueberries into the batter, being mindful not to overmix. 

Spoon the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes, then carefully remove the cake to a wire rack to cool completely, either by using the parchment paper as handles or by inverting the cake onto a wire rack and then inverting it again.

When the cake is completely cool, frost with cream cheese frosting.  

To make the frosting, beat all of the ingredients except the sugar with an electric mixer until light and fluffy. Gradually mix in the sugar and beat until smooth. Use immediately.

Arugula Salad with Strawberries

I just can't get enough of these gorgeous strawberries!  Gotta get my daily fix...they are like crack to a semi-strict clean eater like me!  Not only do they make a great snack and have countless uses in luscious desserts...they have savoury applications too and they make a bangin' salad.  This is another old favorite that fits seamlessly into our Paleo diet lifestyle.  Sliced strawberries take a little soak in some balsamic vinegar which sweetens and intensifies their flavour.  Then the strawberry magic is tossed with peppery arugula, toasty pecans and a simple balsamic vinaigrette.

 

Arugula Salad with Strawberries

Origin: Martha Stewart

Notes:  We enjoyed this with a simple steak on the BBQ and the 2 of us polished off the salad.  Double the amounts below to feed 4-6 people.  This salad shines extra bright when a part of a breakfast or brunch spread.

Ingredients: 

1/2 pint strawberries, rinsed, hulled, and quartered (I used about a cup, sliced)

2 tablespoons balsamic vinegar, divided

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 bunches arugula, washed, dried, and trimmed (I used half of a 5oz container of organic baby arugula)

1/2 cup toasted pecan halves, roughly chopped

In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar, let sit 5 to 10 minutes.

In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.

To the strawberries, add vinaigrette, arugula, and toasted pecans. Toss to combine, and serve immediately.

Asian Salad with Salmon

I have been making this salmon salad for ages.  It was one of my first great successes cooking from the Everyday Food mag by Martha Stewart.  You may think that I have fallen off of the Whole 30 challenge wagon, with the sounds of this delicious offering.  I'm happy to report that I am 11 days into this thing and this dish happens to fit in comfortably with only 1 ingredient to reconsider...a smidgen of honey, which I replaced lickitty split.  I used a bit of pureed pineapple to fill the role of honey and it worked great.  All of the components in this salad play an important part, and the outcome is fantastic.  Crunchy vegetables, sweet fruit, and toasted almonds topped with chunks of the simplest salmon drizzled in a sweet, tart, sesame vinaigrette.

Asian Salad with Salmon
Origin: Adapted from Everyday Food, Martha Stewart

Notes:  You can substitute different types of fruits and nuts in this salad.  Try chunks of pineapple or mango or cashews in place of the almonds.  I have served this dish as a part both a lunch and brunch spread and I have made it countless times for dinner.  It is really simple and quick.

Ingredients:

2 salmon fillets (about 8 ounces each)
Coarse salt and ground pepper
1/4 cup rice vinegar
3 tablespoons toasted sesame oil
4 tablespoons pineapple puree (or 2 tablespoons honey)
1 small head napa cabbage, shredded (about 6 cups)
1 small head red cabbage, shredded (about 4 cups)
2 large carrots, shredded
1/3 cup finely chopped sweet onion, such as Vidalia
1/2 cup sliced or chopped toasted almonds
1/2 cup coarsely chopped dried apricots


Preheat oven to 425 degrees.  Place salmon fillets on a rimmed baking sheet, rub with a 1/2 teaspoon of sesame oil and season generously with salt and pepper.  Bake fish for 10-15 minutes, turn the broiler on for the last minute or two to brown the tops a bit.  (If your salmon has skin on it, bake it skin side down the entire time, once cooked, remove the salmon leaving the skin behind.  A layer of aluminum foil will make your clean up a lot easier.) The fish can be served warm or room temperature.

While the fish is cooking, in a large bowl, whisk together vinegar, oil, and pineapple puree (or honey), season with salt and pepper. Set aside 2 tablespoons dressing.

To remaining dressing, add napa and red cabbage, carrots, onion, almonds and apricots and toss to coat.

Top the salad with chunks of salmon and drizzle remaining dressing over salmon.  Serves 4.

Pear and Cardamom Upside Down Cake

My girlfriends and I made this cake for an Indian themed, ladies only dinner party.  I am a major Indian food fan (and boy, did we feast well on dinner), however I have never been able to get into traditional Indian desserts.  Gulab Jamun anyone??  I just can't.  I do love Chai tea though, and it was on the menu.   I chose this cake as one of our dessert options because I thought the cardamom was reminiscent of those beautiful Indian flavours, it would go nicely with our Chai tea, and the fall pears were booming.  It's not a showstopper of a cake, it's kind of casual in a brown and mushy, snack cake sort of way.  But the flavour and light, fluffy, moist texture, more than compensates for it's lack of visual appeal. 

Pear and Cardamom Upside Down Cake

Origin, Mary Ellen Rae, LA Times 

Notes:  I've made this cake a few times, once without a stand mixer. With a wooden spoon, taking turns around the room, beating with some serious elbow grease, we got the butter nice and fluffy and the cake turned out great.

Ingredients:

1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon freshly ground cardamom (from about 6 to 8 pods) (I used pre-ground cardamom)
3/4 cup (1 1/2 sticks) butter, room temperature, divided
3/4 cup packed golden brown sugar
2 firm-ripe Anjou pears (I used Bartlett)
1 tablespoon lemon juice
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk, room temperature 

Heat the oven to 350 degrees.  Generously butter a 9 x 1 1/2 inch round cake pan.

Sift the flour, salt and baking powder together. Stir in the cardamom and set aside.

Melt 1/4 cup butter in a small saucepan over medium heat. Add the brown sugar and stir for 2 to 3 minutes, until the sugar has melted and combined with the butter. Pour the mixture into the prepared cake pan, spreading it to reach the sides.

Peel the pears, cut them in half and remove the core and stem. Cut each half into 1/4 inch thick slices. Arrange the pear slices in a slightly overlapping circle around the cake pan, starting at the outer rim. Finish with several slices in the center. Sprinkle the pears with the lemon juice. Cover with plastic wrap and set aside.

Beat the remaining 1/2 cup butter in the bowl of an electric mixer fitted with the paddle attachment, until soft and fluffy. Add the sugar and beat until smooth. Add the eggs one at a time, beating after each addition. Beat in the vanilla, scraping down the sides of the bowl when needed. Alternately add the flour mixture and the milk, starting and ending with the dry ingredients. Beat after each addition just until combined.

Gently spoon the cake batter on top of the pears, smoothing out to the edge of the pan and making sure the cake batter fills in around the pears.

Bake until the top is a deep golden brown and a skewer inserted in the center comes out clean, about 40 minutes. Place the cake on a rack to cool for 5 minutes in the pan.

Run a small spatula or knife around the edge of the pan and invert onto a cake plate, leaving the pan on the cake for 10 minutes. Carefully remove the pan. Serve warm or at room temperature.

Summer Fruit Muffins with Pistachio Crunch

My dearly loved in-laws are coming home today from a very long, very far away summer vacation.  Lucky them right?!  But I'm sure the journey home was both long and disheartening.  They deserve a great snack to nibble on when they arrive home.  These muffins are a divine way to use the season's best fruit.

Summer Fruit Muffins with Pistachio Crunch
From: Two Dishes: Mother and Daughter: Two Cooks,Two Lifestyles, Two Takes
  

Notes: These muffins freeze really well if you happen to have the will power to put some away for later.  Spend at least the recommended time creaming the butter and sugar - you will see a difference in the appearance and texture of the mixture.  I find this makes a big difference in the final product.  Also, use paper liners as instructed, I didn't have any this time around, and they definitely hold their shape better with them.

Ingredients:

Topping
1/4 cup unbleached all-purpose flour
2 tbsp granulated sugar
1/2 cup unsalted pistachios, roughly chopped
3 tbsp unsalted butter, cold, cut into 1/4 cubes

Muffins  
1 3/4 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk
1 cup diced strawberries, 1/4 inch dice
1 cup diced nectarines, 1/4 inch dice
1/2 cup chopped unsalted pistachios


For the topping combine the flour, sugar, pistachios and butter in a small bowl.  Pinch the ingredients between your fingers until large, moist clumps form.  Refrigerate the topping while you make the muffin batter.


Preheat the oven to 375 degrees. Line 12 large (1/2 cup) muffin cups with paper liners.


For the muffins, combine the flour, baking soda and salt in a bowl.  I like to use a hand-held mixer on low for about 10 seconds (turning it any higher will cause a flour explosion).


In a large bowl, beat the butter and sugar with the mixer on high for 3 to 4 minutes, or until light and fluffy.  Add the eggs and vanilla and beat on high for 2 minutes.


Add the flour mixture to the large bowl and beat on low until just combined, being sure to scrape down the sides of the bowl from time to time.  Add the milk and beat on low until just combined.  With a spatula, fold in the strawberries, nectarines and pistachios.


Spoon the batter into the muffin pan.  Top the muffins with the reserved topping mixture, pressing it gently into the batter.


Bake for 22 to 25 minutes, or until the muffins are slightly golden and a cake tester inserted in the centers comes out clean.  Remove the muffins from the pan and cool on a wire rack.

Makes 12 large muffins.