Posts tagged ‘cream’

September 8, 2011

Golden Beet Salad with Fennel, Radish Shoots, Dates, Almonds & Gorgonzola Cream


I got the inspiration for this salad at Roadhouse in Davenport, Ca. Just a few miles from us here in Santa Cruz. It’s a gorgeous drive along the coast highway through the organic farms and vinyards. If your ever in this area here’s a great article listing some of our favorite places eat at and visit.


Golden Beet Salad
by Kelly Sterling

Method for the beets

6 small beets (any color)
2 cups water
1/4 cup organic sugar
1/4 cup rice wine vinegar
Zest from 1/2 tangerine or orange (use a vegetable peeler to slice off large strips)
pinch of sea salt

Combine all the ingredients into a small sauce pan, bring to a boil then reduce heat to a simmer. Cook until tender, about 40 minutes or so. When cool enough to handle, rub the skins off using paper towels. Slice and set aside.


Method for the Gorgonzola cream

4 ounces good quality gorgonzola (I used an Italian gorgonzola)
1/3 cup whole milk
pinch sea salt/ground black pepper

Using a mixer or blender, combine all ingredients and process until smooth and pourable but not runny. Depending on the softness of your cheese, you may need to + or – the amount of milk to get the right consistancy.


To assemble (mix quantities to your liking)

Reserved beets (from above)
Shaved Fennel (use a mandolin or vegetable peeler)
Radish sprouts or Arugula
Fresh Dates, chopped
Sliced almonds, toasted
Preserved Lemon Vinaigrette
Gorgonzola cream

You can plate this individually or on one large platter. Pool some of the Gorgonzola cream on the bottom of the plate. Toss together the beets, fennel, dates and radish sprouts with some of the vinaigrette and a small pinch of salt and pepper, place on top of the cream, sprinkle on the almonds. Serve immediately.




March 15, 2011

Moroccan Roasted Cauliflower – Spaghetti with Broccoli, Lemon and Walnuts – Lemon Tart

I ended up with a pile of lemons this week. Along with the ones I received in my CSA share, my fridge was running over with them. This isn’t an accident. I always pick up a few while I’m at the market regardless if I need them or not. Usually when they’re offered at a good price, because nothing kills me more than paying a dollar a piece for a lemon. I’m sort of like a squirrel gathering nuts for a “rainy” day. No matter how may peanuts you set out for them they will keep picking them up! Where do they put them all?

I also ended up with Broccoli and Cauliflower this week, courtesy of my CSA. I’ll be honest, it’s hard to get excited about Broccoli and Cauliflower. Though I will occasionally invite them into my shopping cart and will usually cook them up before they rot in my fridge.

Maybe it brings back (not so) fond memories from childhood. Some of you may remember sitting at the dinner table staring at what seemed to be giant pieces of the stuff, boiled to death. I remember looking across the table at my brother and sister, slouched down in their chairs trying to muster up the courage to eat it while begging for a third glass of milk to wash it down with. We wouldn’t dare take our eyes off each other for fear that an extra piece would somehow end up on our plate. We must have been hilarious to watch, with our scrunched noses and pale faces, green with envy when one of us had been released for finally finishing.

I know they’re good for me, I know how to cook them properly, and I should eat them regularly, but I don’t. I decided it’s time for me to figure out a way to make them the star of the dinner table. And you know what? I did. Really!

Moroccan Roasted Cauliflower – Roasting does something magical to vegetables.
It seems that all the spices and lemon would completely drown the flavor of the Cauliflower but it doesn’t, it mellows it and makes it sweeter, while adding depth. I’m not kidding; these can be served as an hors d’oeuvre, piping hot out of the oven.

Spaghetti with Broccoli, Lemon and Walnuts – This is another quick and delicious dish.
I don’t particularly like doing dishes so I try hard not to dirty too many while I’m cooking. To blanch the broccoli I use a pot big enough to cook the spaghetti in. I use the same blanching water to cook the pasta, and once the pasta is cooked I use the pot, yet again, to toss everything together. One dirty pot, I can handle that. You can use your favorite pasta for this dish, and I like a good amount of fresh cracked pepper.

Lemon Tart – This is one of those desserts I dream of. I had the opportunity to perfect this tart while working at the W Hotel in Fort Lauderdale. Everyday for a year it was the first thing I baked, and I usually didn’t leave until I had a bite for the road. My dad would make lemon meringue pies a lot, and it wasn’t one of my favorites, the banana cream and custard pie were! But he loved the lemon; now I understand why it was his favorite.  He put extra love into making his lemon pies, and it makes all the difference, so give this recipe a little love of your own and you won’t be disappointed. Until you make it a few times, it may seem tricky but once you get the hang of it, you’ll be making it regularly. I have it here with a simple whipped cream, but it’s also great with summer berries.

February 14, 2011

Brown Butter Roasted Strawberries with Chantilly, Almonds and Black Pepper

Happy Valentine’s Day Everyone!

When I think of Valentines day I think Strawberries. This is my rendition of Strawberries and Cream, which are usually associated with this romantic occasion. Plates optional.
To make things a bit easier, you can prepare through step 3, but hold off on roasting them until you are ready to serve.

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