Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake.

4 servings

Ingredients

1 cup ruby port
¾ cup sugar
1 lb fresh or frozen pitted cherries
1 cinnamon stick
¼ teaspoon ground star anise
5 teaspoons cornstarch
5 teaspoons water
1 teaspoon vanilla

Equipment

Small saucepan, cherry pitter (or paring knife), plastic gloves, plastic cutting board

Preparation

Prepare the cherries:
Pit the cherries using a cherry pitter or paring knife. To use a paring knife, cut around the circumference of the cherry, pull the halves apart and remove pit.

[Chef’s note: Cherry juice will stain. Use care when pitting the cherries by using plastic gloves, cutting boards and frequently wiping up juice spills on your counter.]

Make the sauce:
Combine the port wine and sugar in a small saucepan and bring to a boil. Add the cherries, cinnamon stick and star anise and simmer for 5–10 minutes until the mixture reduces and starts to become syrupy.

[Chef’s note: If using frozen cherries, you might need to simmer a bit longer to defrost the cherries and reduce the resulting water.]

Mix the cornstarch and water together to make a slurry, stirring until completely dissolved. Add the cornstarch slurry to the sauce and bring to boil. Reduce the heat, and continue to simmer until the mixture is thick and shiny. Remove from the heat and cool completely. Cover and chill until ready to serve.

Service

Serve over your favorite ice cream or creamy rice pudding. The sauce can also be spread over cheesecake.

Variations

For a great homemade Cherries Jubilee Ice Cream, bring a quart of good-quality vanilla bean ice cream to room temperature, mix the Cherry Port Sauce with the ice cream and place back into a freezer-safe container. Freeze 24 hours, then serve.

Recipe and photo by Lia Soscia

This dressing is just one step removed from a lemon aioli.  Rich, creamy, with just enough lemon and herbiness from the lemongrass, the dressing balances the strong charred flavor of the grilled romaine.

Serves 4

Ingredients

2 heads romaine lettuce
1 tablespoon minced garlic
2 tablespoons freshly grated parmesan cheese
1 ½ teaspoons white wine vinegar
1 ½ teaspoons white Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoons fresh squeezed lemon juice
1 stalk lemongrass, outer leaves removed and finely chopped, about 2 tablespoons total
1 teaspoon lemongrass essence (see preparation below)
1 cup extra virgin olive oil
¼ cup hot water

Preparation

Prepare the lemongrass essence:
5 stalks fresh lemongrass (will yield about 1 tablespoon of essence)

Preheat oven to 200° F.  Thinly slice the white bulb and light green part of each lemongrass stalk, just to the point where the leaves begin to separate on the stalk.  Discard the tough upper leaves.  Place the cut pieces on a baking sheet, and allow to completely dry in the oven, about 30 minutes.

Remove from the oven and allow to cool, about 5 minutes.  Transfer the dried lemongrass to a blender or spice grinder and process at high speed for several minutes until the dried lemongrass is pulverized to a fine powder.  Let the mixture settle before removing lid.

Pour the essence into a fine sieve and gently press the essence through to a dry container with a dry pastry brush or the back of a wooden spoon.  Return any remaining coarse parts to the blender or spice grinder and process again.  Repeat the sieving process.  This time discard any coarse bits remaining.

Place in an airtight container.

Prepare the dressing:
Combine the garlic and parmesan in a blender.  Process just to combine.  Add vinegar, Worcestershire, Dijon , lemon juice, lemongrass and lemongrass essence and process for about 20 seconds.  Scrape down sides.  Process about 10 more seconds.  With the blender running, add the water and the olive oil in a slow, continuous stream.

Prepare the romaine:
Preheat a grill on high.  Set grill up for direct cooking and oil the cooking grates.  Reduce heat to medium.

Slice heads of romaine lengthwise.  With a pastry brush, lightly brush each flat side of the romaine with olive oil.  Lightly season with salt and pepper.  Place each romaine half onto the grill, oiled side down and grill for about 30 seconds, until leaves are just seared and beginning to wilt.  Remove to serving plates.  Dress with creamy lemongrass dressing.  Serve immediately.

[Chef’s Note: To build out the subtle lemongrass flavor, I recommend infusing the hot water (used to emulsify the dressing) with lemongrass.]

Lemongrass-infused water:
2 stalks lemongrass, outer leaves peeled and stalk coarsely chopped
½ cup water

Place the water in a small sauce pan and bring to boil over high heat.  Reduce heat to low, add lemongrass and allow to simmer for 5 minutes.  Remove from heat.  Allow to cool about 5 minutes before using in recipe.

Recipe and photo by Donna Marie Zotter

Tantalize your taste buds with this richly spiced hummus spread.  Roasting large amounts of garlic helps to impart a sweet smooth flavor (and it keeps well for other uses, make extra so you can always have some on hand).  A perfect complement for any summer party or to take along to your favorite picnic spot!

12 Servings

2 15-oz. cans chickpeas, rinsed and drained
1 large red pepper
3 heads fresh garlic
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini (sesame paste)
Juice of 3 fresh lemons
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon tamari or soy sauce
2 teaspoons ground cumin
½ cup good quality, fruity olive oil
1 dash cayenne pepper, or to taste

For the garnish:
Hungarian paprika, hot or smoked, to your preference

Equipment

Food processor
Cookie sheets
Aluminum foil
Plastic storage bag
Container with lid

Preparation

Rinse the chickpeas and set aside.

Roast the pepper:
Slice the red pepper in half and take out seeds. Place the pepper halves on a foil-lined cookie sheet. Roast the halves under a preheated broiler until the skin is blackened. Remove from the broiler and place in a plastic bag to steam and cool. Remove the skin, dice the peppers and set aside.

[Chef's Note: Allowing the peppers to steam in the sealed plastic bag helps to release the skin from the pepper flesh and makes removing the skin a bit easier. Do NOT rinse them under running water, as this will rinse away all the flavor.]

Roast the garlic:
Remove any of the loose skins but leave the heads intact. Cut the top of the garlic head off (about ½” off the top) and drizzle with the olive oil. Season lightly with the salt and pepper. Wrap the garlic heads in foil, leaving a tiny opening at the top for the steam to escape. Place the foil package on a cookie sheet and roast in a 325° degree oven for about 1 hour, or until soft. Let cool and then squeeze the soft garlic out of the papery skins.

Make the hummus:
Place the roasted red pepper, the roasted garlic, parsley, onions and rosemary in a food processor and pulse gently to mince finely. Add the chickpeas, tahini, lemon juice, salt, black pepper, cumin, olive oil, and tamari or soy sauce to the food processor and continue to pulse until a thick paste is formed. If necessary, add more tahini, lemon juice, or olive oil to achieve your desired consistency.

Season the hummus with the cayenne pepper to your desired spiciness. Transfer the roasted garlic hummus to a container with a tight-fitting lid and store in the refrigerator overnight.

[Chef's note: Making the hummus a day ahead allows time for the all the flavors to meld together.]

Service
Spread the roasted garlic hummus to about a ½- inch thickness on a decorative plate. Drizzle with olive oil and sprinkle with the Hungarian paprika for color. Serve with sliced toasted pitas, baguettes or vegetable crudités.
Recipe and photo by Lia Soscia

Autumn rarely goes by without at least one meal that contains a freshly prepared cranberry relish. Chicken, turkey, or chops adore being dressed with this relish, and the spices will add a wonderful scent to your home as the cranberries simmer.

4 servings

Ingredients

1 pound fresh cranberries
1 1/2 cups water
5 whole cloves
5 whole allspice berries
2 cinnamon sticks
2 large navel oranges, peeled and chopped
3 cups sugar

Preparation

Place the cleaned cranberries into a 3-quart saucepan. Add the water and bring to a boil. Place the spices in a small cheesecloth bag tied with string. [Chef's Note: A coffee filter tied with string can also be used.] Add the spice package to the cranberries and simmer over medium heat until the cranberries pop, about 10 minutes.

Remove the cranberries from the heat and remove the spice package. Stir in the sugar and chopped oranges. Place in a container and chill in the refrigerator for at least 4 hours or overnight.

Service

Serve cold with your favorite meats or fish.

Recipe by Lia Soscia

In Mexico, pepitas are a favorite savory snack. Lightly toasted with salt, sugar, and a hint of chipotle chile, they are a perfect addition to a snack tray for a card game or a pre-dinner cocktail. (We do love them with a glass of Prosecco.)

Ingredients

1 cup pumpkin seeds
3 garlic cloves, minced
kosher or sea salt, to taste
2 teaspoons crushed dried chipotle chiles
sugar, to taste
lime wedges, to serve

Preparation

Scoop the seeds out of a pumpkin and rinse them briskly in a bowl of water to separate out the strings. Lay the seeds out on paper towels and blot well to dry.

Heat a heavy-bottomed sauté pan over medium-high heat and add the pumpkin seeds, dry-frying them for a few minutes. They will dry out and begin to swell. Be sure to keep the seeds moving in the pan so they don’t burn.

After the seeds have puffed up, add the minced garlic and sauté for a few minutes more, adding the salt and crushed chipotles. Remove from the heat and sprinkle the sugar over the seeds, then shake the pan well to coat the seeds.

Serve the pepitas hot with wedges of lime for squeezing over the hot seeds.

We presented this recipe earlier as a great marinade for chicken or meat, but it’s equally delicious on roasted vegetables, especially fennel, which has a crisp brightness.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze.

Makes about 1 cup of marinade

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Vegetables suitable for grilling or roasting: Fennel, red peppers, corn, potatoes, or other root vegetables

Equipment

Non reactive mixing bowl
Pastry brush
Roasting pan

Preparation

Combine all marinade ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F or prepare an outdoor grill. If using fennel, trim the fronds and shave off the bottom of the root end. Slice into wedges, but leave the root intact in the bottom of each piece to keep them together. If using other vegetables, cut into large pieces. If oven roasting, you may marinate the pieces in advance. Place in a roasting pan at roast for 20 minutes.

After 20 minutes, baste the vegetables with the lavender honey marinade every 5 minutes or so for an additional 20 minutes or until completely cooked.

[Chef’s Note: If you are roasting in the oven, feel free to marinade the veggies before hand. If grilling over flame or charcoal, do not marinate, but rather drizzle lightly with extra virgin olive oil, and grill, basting the vegetables near the end of cooking so as not to burn the marinade.]
Recipe and photo by Mark Tafoya

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work! But it doesn’t have to be difficult to prepare artichokes; this simple classic is so satisfying, and here we explain the basic technique for preparing artichokes for any recipe. The accompanying herbed mayo is refreshingly tart thanks to the addition of lemon zest and juice, and is especially resplendent when tarragon is used.

4 servings

Ingredients

4 large artichokes
2 lemons, 1 zested
1 tablespoon fresh herbs (parsley, chives, tarragon, or chervil), minced
1 cup mayonnaise
Salt and freshly ground pepper, to taste

Equipment

Sharp knife, kitchen scissors, spoon, pot with steamer insert

Preparation

Fill a pot with a steamer insert with about 1-2 inches of water and set it to boil, covered. Meanwhile, fill a bowl with very cold water and the juice of one of the lemons. Have this ready before prepping the artichokes so you can immediately plunge them into the acidulated water to prevent discoloration. Reserve the squeezed lemon halves and put them in with the hot water.

Prepare the artichokes:
Working with one artichoke at a time, and using a very sharp knife, trim the bottom of the stem of each artichoke, and trim the outer skin of the stalk. Leave as much of the stalk as possible, since the tender inner part is edible and quite good. Next, cut the top ½”-1” off each artichoke, being sure to remove the spiny tips. Remove the outermost leaves, and then with kitchen scissors snip the spiny tips from the remaining leaves.

Gently loosen the tightly packed inner leaves to get at the inner leaves and the choke. Using a spoon, gently dig into the center and scrape inward, pulling out the choke. Be sure to scrape away all the hairy fibers, as they are inedible and irritating.

[Chef’s Note: An alternative way to clean the artichokes, depending on the needs of your recipe, is to first snip off the spiny tips, then to quarter them while still whole and scrape out the choke from each quarter.]

Rinse the artichoke to remove any last fibers from the choke and immediately plunge into the acidulated water. Repeat the process with the remaining artichokes.

Place the artichokes in the steamer basket stem-side up so they fit snugly. Cover and steam for 25-30 minutes, until an outer leaf pulls away easily and the stalk is knife tender.

Prepare the herbed mayonnaise:
While the artichokes steam, prepare the mayonnaise by adding the minced herbs, lemon zest and juice to the mayonnaise and mixing thoroughly to combine. Season with salt and pepper to taste.

Service

To serve hot, drain the artichokes upside down for a minute or two, then plate with a small bowl of herbed mayonnaise on the side for dipping. The outer leaves can be pulled off and dipped into the mayo, then the fleshy bit at the bottom of each leaf eaten by scraping with the teeth. Once the outer leaves have been removed, the heart and bottom can be eaten with a knife and fork.

The artichokes can also be served chilled or at room temperature. To store, place cut-side down in an airtight plastic container.

Recipe by Mark Tafoya

Although asparagus is available year-round, it is a traditional side dish for any spring feast (and best when freshly picked from the farm). The rich essence of freshly minced tarragon adds a lovely flavor to the velvety butter sauce, making it a perfectly luxurious way to dress up freshly roasted asparagus. The extra sauce will not go to waste either: It can complement your favorite grilled or pan-sautéed meats.

4 servings

Ingredients

1 pound fresh asparagus
3 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons unsalted butter
2 tablespoons flour
¾ cup whole milk
2 teaspoons white wine vinegar
2 tablespoons fresh tarragon, minced
2 tablespoons fresh lemon zest

Equipment

Sheet pan
Small saucepan
Whisk

Preparation

Prepare the asparagus:
Preheat the oven to 400°F. Rinse and dry the asparagus. Trim off the tough ends by holding one asparagus stalk at both ends and bending. The asparagus will break where it becomes tender. Use this piece of asparagus as a guide to trim the remaining stalks with your knife.

Place the asparagus stalks on a sheet pan and drizzle with the extra virgin olive oil. Season with salt and pepper and blend well. Roast in the oven for about 15 to 20 minutes or to desired doneness. Set aside.

[Chef’s Note: Be sure all the stalks are in a single layer in the roasting pan so they roast evenly. If they all do not fit in the one pan, use two; a crowded pan will create steam and inhibit the asparagus from roasting properly.]

Make the tarragon butter sauce:
In a small saucepan, melt the butter. While whisking, add the flour to the melted butter, slowly incorporating it to prevent lumps. Keep whisking and cooking the roux for a minute or two until it is smooth and well blended. Slowly add the whole milk ¼ of a cup at a time while whisking constantly. Keep whisking to prevent lumps from forming. Keep adding the milk until it reaches the desired consistency (coating the back of a spoon). Add the white wine vinegar and the minced tarragon. Cook the sauce for a few minutes longer, whisking as it cooks. Season to taste with salt and pepper.

Spoon the sauce over the roasted asparagus spears and garnish with the lemon zest. Serve immediately.

Recipe and photo by Lia Soscia

This marinade is great for roasted chicken, duck, hens, or any poultry.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird.  You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn’t burn.

Makes about 1 cup of marinade

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Whole chicken, chicken pieces, or smaller poultry such as a poussin, quail, or cornish hen

Equipment

Non reactive mixing bowl
Pastry brush
Roasting pan
Meat thermometer

Preparation

Combine all ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F. Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).

Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook.

[Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.]

Recipe and photo by Mark Tafoya

Fresh figs are already sweet and delicious on their own. However, we prefer to roast them under the broiler with a light coating of sugar to enhance their richness and make them easier to blend with other luscious ingredients. This fig spread can be served with an assortment of crackers and toast points as well as over slices of roasted pork or a succulent grilled steak.

4 servings

Ingredients

8 fresh figs, stemmed and halved
1 medium sweet onion, sliced thinly
4 tablespoons sugar, divided
2 tablespoons good-quality balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt

Equipment

2 baking sheets lined with foil
Food processor

Preparation

To roast the figs and onions:
Preheat the broiler. Gently clean the figs with a damp paper towel. [Chef’s Note: Do not wash figs under running water, as they will become mushy and soak up too much additional liquid.] Remove the stems and slice the figs in half. Place the cut figs on one of the baking sheets, cut side up. Sprinkle about 2 tablespoons of the sugar over the cut sides. Place the baking sheet in the oven about 6” away from the broiler element and broil the figs for about 4 minutes or until the sugar is caramelized and the figs are softened. Remove the figs from the broiler and let cool.

Place the sliced onions on the second baking sheet and place under the broiler about 6” away from the broiler element and broil for about 4 minutes or until onions are soft and lightly browned. Watch them carefully as they might burn easily. Remove from the broiler and let cool.

To prepare the spread:
Place the figs and onions in the bowl of the food processor fitted with the chopping blade. Add the remaining ingredients and pulse until slightly smooth but still a bit chunky.

Service
This delicious fig spread can be served immediately or can be stored in a tightly sealed container in the refrigerator for about a week.

Variations
Caramelized Fig Spread is a perfect accompaniment to a platter of fine cheeses, fruits and assorted crackers. We’ve also been known to enjoy this rich spread smoothed over a slice of pumpernickel bread that is topped with a piece of softened brie cheese and melted under the broiler for about 1 minute. Delicious!

Recipe and photo by Lia Soscia

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time. This is such a traditional and amazing recipe we haven’t given it our usual twist – we’re just presenting it in its delicious simplicity. Pan de higo travels well, and is perfect for a Spanish-themed picnic; pack along with chorizo, manchego or garrotxa cheese, some crusty bread, and a bottle of Spanish wine.

8 servings

Ingredients

1 pound dried figs
½ cup Marcona almonds
¼ teaspoon ground cloves
2 tablespoons sesame seeds
½ teaspoon anise seeds
Cinnamon, to taste
1 tablespoon honey
Brandy, as needed to bring the mix together

Equipment

Food processor

Preparation

Toast the almonds and grind them in the food processor, pulsing gently until the almonds are chopped, but stop before they turn to a paste. They should be of varying sizes.

Clean the dried figs, removing the stems, and mince them in the food processor.

Mix the almonds with the figs, the ground cloves, the sesame seeds, anise seeds and a dash of cinnamon, to taste. Add the honey and just enough brandy to hold the mixture together, mixing well to evenly distribute the seeds and the liquid.

Lightly flour a clean counter and form the cake into a loaf shape or log shape. Place the pan de higo in a container with a weighted plate on top to compress it, and let stand in a cool dry place for several days to dry it out.

Service

Slice the pan de higo and serve with slices of manchego cheese, or serve drizzled with honey. It’s also lovely with a glass of sherry.
Recipe and photo by Mark Tafoya

If you are seeking a deeeeeelicious holiday treat for your guests, this Kalamata Mascarpone Dip is absolutely to die for. It takes about five minutes to make, and it is sensational with crackers, vegetables, or anything else you can think of serving it with.

Ingredients:
1 cup mascarpone cheese
4 tablespoons fresh thyme leaves, minced
1 clove garlic, minced
¼ cup kalamata olives, chopped
½ teaspoon freshly ground black pepper
1 teaspoon sea salt

Mix and serve, or for best results, make a day ahead and store in the refrigerator to let the flavors meld.

Recipe by Chef Lia Soscia (http://www.cheflia.com)

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Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Homemade jam is one of the most flavorful ways to preserve fruit, and with the basics of fresh fruit, sugar and spices, making your own jam is a lot simpler than you may think. This recipe pairs tart cranberries with rich chocolate for a deliciously sinful jam.

Makes slightly more than 1 pint

Ingredients

1 12-ounce bag of fresh cranberries
1 1/2 cups (12 ounces) sugar
1/3 cup water
1 star anise
2 teaspoons orange zest
2 1/2 ounces bittersweet chocolate (60-72% recommended), finely chopped

Equipment

Pastry brush
Pint jar or canning jar
Rubber spatula
Tall non-reactive metal saucepan
Zester

Preparation

Combine the sugar and water in a saucepan. Mix until the sugar is completely covered with water, resembling wet sand. Add the star anise and orange zest. Wet your hand or a pastry brush and run it around the edge of the pot to remove any stray sugar crystals. Place the pan over medium heat and bring the sugar to a simmer. Continue to simmer briskly, without stirring, until the sugar reaches hardball stage (248 degrees F) and the bubbles on the surface begin to look evenly sized.

Immediately add the cranberries, stirring with a rubber spatula. Reduce the heat to medium-low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon. Remove the pan from heat and immediately stir in the chocolate until it is completely combined. Transfer to a jar to cool, then store in the refrigerator.

[Chef's Note: When you add the cranberries, they may begin to clump together. Don't worry, as they will soon begin to pop as their skins burst, release all of their succulent juices and melt the sugar again.]

Service

A spoonful of the jam is a delightful accompaniment with poultry or lamb. Spread on toast, biscuits or scones for a luscious breakfast.

Variations

Jam-making can be one of the most creative ways to preserve fruit, and this jam is no exception. Omit the chocolate for a wonderfully fragrant cranberry jam, or try this recipe with other fruits to create your own recipe. Use different flavorings and spices instead of the star anise and orange: Lemon, lime, cinnamon, nutmeg, ginger, cloves or peppercorns make flavorful additions. Brown sugar can also replace the white.

Recipe and photo by Monica Glass

A wonderful way to make use of all that extra zucchini! This relish is great over freshly grilled steaks or chicken.

8 servings

Ingredients

2 medium zucchini
1 large onion
1 tablespoon vegetable oil
2 jalapeno peppers, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 teaspoon fresh ginger root, grated
3 tablespoons lemon juice
3 tablespoons honey
1/2 teaspoon salt

Equipment

Indoor or outdoor grill

Preparation

To prepare the relish:
Heat the grill and prepare it for direct grilling. [Chef's note: Direct grilling requires the coals or gas grill to be set for high heat -- this allows for fast searing and quick cooking.]

Cut zucchini lengthwise into half-inch slices. Cut onion crosswise into half-inch slices. Brush zucchini and onion with the vegetable oil. Grill the zucchini and onion uncovered 4 inches from high heat for 5 to 10 minutes, turning once, until crisp-tender. Remove vegetables from the grill and let cool for about 10 minutes.

Chop the zucchini and the onion into fine pieces. Mix the zucchini and onion with the remaining ingredients in non-metal bowl. [Chef's note: The use of a non-metal bowl will ensure the relish ingredients don't pick up a metallic taste.] Cover and refrigerate the relish at least 1 hour to blend the flavors. This relish can be stored in the refrigerator for up to two days.

Service
Stir the relish before serving over your favorite grilled steak or chicken.
Recipe by Lia Soscia

Preserved lemons are a staple of Moroccan and other North African cuisines. They are used in tagines and many other dishes to impart a tangy depth of flavor to just about any dish. See them in our Moroccan Lemon Chicken with Honeyed Sauce. The lemons are preserved in a salty brine mixture over time, and the following recipe is a simple way to make them, adapted from Mark Bittman’s The Best Recipes in the World. He chooses to use the refrigerator to help finish the lemons, making for an easier job and shortening the curing time.

Makes about 1 quart

Ingredients

1 cup Kosher salt
3 pounds lemons, washed, dried, then halved
1 cinnamon stick
2 or 3 cloves
1 pinch of saffron
4 or 5 black peppercorns

Preparation

Sterilize a 1-quart canning jar and sprinkle a ¼-inch deep layer of Kosher salt on the bottom. Place ¼ of the lemons in the bottom, sprinkling with more salt. Repeat this process, adding the spices along the way. When the jar is about ¾ full, squeeze the remaining lemons into the jar, seeds and all, so the fruit is completely submerged in the lemon and salt brine. If the juice doesn’t cover the lemons, add more lemon juice. Cover the jar with the sterilized cap.

Leave the jar out on a counter for 7-10 days, shaking it once a day during the curing time (you’ll notice interesting chemical things going on during that time, as the mixture bubbles and the spices swell up).

Move the jar into the refrigerator for the next week to continue curing the lemons before you use them. When they have finished curing, remove the lid and smell. They should smell sweet with a citrusy aroma – if you smell ammonia, the lemons are no good and should not be used (this means that air got in during the process or your jar wasn’t sterile).

If you are using the lemons in a stew or a tagine, you can blanch them in boiling water for 10 seconds to remove a little of the heavy saltiness. For salads or other quickly cooked dishes, remove the flesh and blanch the peel in boiling water, then add to dishes.
Recipe and photo by Mark Tafoya. Adapted from from recipe in Mark Bittman’s The Best Recipes in the World.

A colorfully seductive dish, this light, yet alluring dessert of soft, juicy fruits is perfect for a spring or summer refresher. In this simple salad, we capture distinctly different flavors – sweet, tart and savory – and wrap them together in a subtle tarragon and honey cream. We also provide a variation for presentation – a sexy timbale of fruits – so have fun and experiment with whatever variation suits your style and comfort level.

6 servings

Ingredients

For the tarragon cream:
4 egg yolks
¼ cup sugar
2 tablespoons honey
½ cup water
1 tablespoon fresh tarragon, chopped
½ vanilla bean, seeds only (optional)
A pinch salt
½ cup heavy cream, whipped to medium peaks

For the tarragon syrup:
½ cup water
½ cup sugar
½ teaspoon fresh tarragon, chopped
½ teaspoon pink peppercorns

For the fruit salad:
½ a pineapple, cored and cut into 1-inch triangles
1 pint strawberries, stems removed and quartered
4 kiwi fruits, peeled and cut into ¼ inch thick slices and then halved
2 mangoes, peeled, cored and cut into ½ inch cubes

A few fresh tarragon leaves for garnish

Equipment

Fine mesh sieve, handheld or electric mixer, sharp knives (chef and pairing), whisk

Preparation

Prepare the tarragon cream:
Combine the egg yolks, sugar, honey, water, tarragon, vanilla seeds and salt in a double boiler or a medium shallow bowl set over a simmering pot of water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly until the mixture thickens and appears foamy, glossy, and has tripled in volume, for about 4-5 minutes.

Remove from heat and cover the bowl with plastic wrap. Chill in the refrigerator until cooled. Using a fine mesh sieve, strain the cream to remove any bits of tarragon.

Once cooled, gently fold the whipped cream into the base. Set aside until service.

[Chef’s Note: This cream is actually a variation of a sabayon or a cousin of the light, egg-based Italian dessert zabaglione. The sabayon must not get too hot or boil during cooking or it will become grainy. It should never get so hot that you cannot stick a clean finger in it; but if it begins to feel too hot, remove the bowl briefly from the heat, beating continuously, until the mixture cools slightly, and then return the bowl to the heat and continue cooking. Allow the cream to cool before straining so the tarragon will impart a deeper flavor in the final product. It will keep covered and refrigerated for up to 3 days.]

Prepare the syrup:
Combine the water, sugar and tarragon in a small saucepan over medium heat. Bring to a boil, cover and remove from the heat. Allow the syrup to steep for 10 minutes, and then strain through a fine mesh sieve to remove the tarragon leaves. Chill until ready for use.

[Chef’s Note: This makes slightly more syrup than needed, but you can save the remainder for another use, as this is great in iced teas, other fruit salads or alcoholic beverages.]

Prepare the fruit salad:
In a large mixing bowl, toss the cut fruits with ¼ cup of the syrup. Spoon the fruits into individual bowls, drizzle with the tarragon cream and garnish with fresh tarragon leaves if desired. Enjoy!

Variations

For the timbale version:
Dice all fruits into 1/16 inch cubes and mix with ¼ cup of the syrup. Allow to sit for 10-15 minutes and then strain the mixture to remove some of the extra juices. Tightly pack the fruits into six 2-inch circular ring molds set on individual plates. Place a large spoonful of the tarragon cream on the plate, and using the back of a spoon, drag the cream upwards along the curve of the plate to create an attractive design. Carefully remove the molds from the fruit and serve immediately.

Minted version:
You may substitute mint for the tarragon in this recipe, as well as use white wine instead of water for the syrup or in the cream, or even vary the fruits. Fruits which go well with minted syrup are red and green seedless grapes, pears and Granny Smith apples.

Salads have been a staple of menus for countless years, and we’ve created a vinaigrette that offers an entirely new elegance to the classic meal starter. Slightly sweet and tangy, this sexy vanilla vinaigrette gives life and flavor to a boring salad. You can use this light, refreshing dressing to spruce up any old salad, but we think it perfectly complements our late-summer favorite of fig, feta and pecans.

Makes 3-4 servings

Ingredients

1 vanilla bean, split lengthwise and seeds scraped
¾ cup extra-virgin olive oil
4 tablespoons Champagne vinegar
1 tablespoon hot water
1 ½ tablespoons honey (or to taste)
½ teaspoon dried tarragon
¼ teaspoon salt
fresh ground pepper

Preparation

Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.

Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

[Chef’s Notes: If you can’t find a vanilla bean, feel free to substitute 1 teaspoon of pure vanilla extract. The dressing will keep well refrigerated in a sealed container for 3-4 weeks.]

Equipment

Immersion blender or small food processor
Fine mesh sieve

Service

Build salad as desired, then toss or drizzle with 1-2 tablespoons of vinaigrette.

Recipe and photo by Monica Glass

This delightfully refreshing chimichurri offers a new twist on an Argentinian classic. This verdant sauce is typically paired with meat, but feel free to serve it with grilled fish, a salad or vegetables instead.

Ingredients

2 tablespoons rice wine vinegar
1½ teaspoons mirin
2 tablespoons fresh lime juice
1” x 1” piece fresh ginger, peeled and crushed through a garlic press with juices
½ tablespoon Dijon mustard
1 small garlic clove, mashed
1 tablespoon hot water
½ cup parsley, finely chopped
¾ cup high quality extra-virgin olive oil
Sea salt and fresh ground pepper to taste

Preparation

In a blender, purée the vinegar, mirin, lime juice, ginger (with its juice), Dijon mustard and garlic. Process until smooth. Add the hot water. With the blender running, slowly add the olive oil in a steady stream until the chimichurri is smooth and thick. Season with salt and pepper, and stir in the chopped parsley. Remove to a non-reactive container. Cover and refrigerate until ready to use.

Adapted from recipe by Donna Zotter; adaptation by Sandra Di Capua
Photo by Mark Tafoya

Normally, my answer would be Mary Ann, but this month, there’s no question: It’s all about the Ginger!

We’re exploring ginger in many forms and incarnations, and you’ll see us using ginger in seafood broth, desserts, and even cocktails.

One traditional use of ginger is in gari, or pickled ginger. The Japanese use it to cleanse the palate in between courses and with sushi, and in pickled form, it’s a wonderful digestive aid. Why purchase the pink-dyed ginger from the Asian market, full of artificial coloring and preservatives, when you can make your own so simply? Here’s a quick and easy recipe for gari:

Pickled Ginger

2 ounces ginger
1/4 cup vinegar
1 tablespoon sugar
Salt, to taste

Peel and slice the ginger as thinly as possible. Combine the vinegar, sugar and salt to taste and bring to a boil to dissolve the sugar. Place the ginger in a bowl and pour the hot vinegar on top. Cover and allow to cool. Chill before serving.

The pickled ginger will keep in an airtight jar for several weeks.

The luscious blend of peaches, red peppers and ginger seasoned with brown sugar and spices creates a deliciously sweet and spicy barbeque sauce that can be used over a variety of meats and seafood.  We developed this recipe in the field, under real camping conditions, and something about grilling out in the woods made us fall in love with this sauce.

8 servings

Ingredients

1 cup red bell peppers, chopped
½ cup green onions, chopped
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 tablespoon butter
2 lbs fresh peaches, peeled and chopped
½ cup light brown sugar, packed
¾ cup peach preserves
¼ cup rice vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
2 tablespoons fresh ginger, grated
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon onion powder

Equipment

Food processor or blender
Large skillet
Large saucepan

Preparation

Heat a large skillet over medium high heat and add the butter until just melted. Cook the red pepper, onions, crushed red pepper and garlic in the butter until just tender. Remove from the heat and set aside.

Wash the fresh peaches. Peel and pit the peaches and chop into small pieces. Place peaches in a food processor or blender and process until the peaches are very finely chopped. Transfer the chopped peaches to a large saucepan.

[Chef’s Note: To easily peel peaches, cut a small “X” in the bottom (blossom) end of the peach. Place in boiling water for about 30 to 60 seconds until the skin starts to wrinkle. Immediately remove peaches from boiling water and place in a bowl filled with ice water to cool. The peels will come off easily.]

Place the red pepper mixture in the food processor and process until finely chopped. Add to the peach mixture. Mix in the remaining 10 ingredients (brown sugar through onion powder) and mix thoroughly. Bring to a boil and reduce heat to a simmer. Simmer uncovered on low heat for about 10 minutes, stirring occasionally until the sauce thickens a bit.

Remove from the heat and cool. Place in a covered container and refrigerate for up to one week or store in the freezer for up to 2 months.

Service

Brush peach sauce over your favorite meats during the last 15 minutes of grilling Be careful not to use too much, or to put it on too early, as the sugars may burn. Pour additional sauce on top after grilling for even more flavor.

Recipe and photo by Lia Soscia