Tippin' the Scales


Leave a comment

Eat The Season – Watercress

Watercress Soup

Makes 6 servings

Prep: 20 minutes
Cook: 20 minutes

Shopping List:

  • 2 tablespoons vegetable oil
  • 1 potato – peeled and cubed
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups milk
  • 1 1/2 pounds watercress, large stems removed
  • 1/4 cup whipped heavy cream (optional)
  • 1/2 cup watercress leaves for garnish

TO MAKE:

  1. Heat the oil in a large saucepan over medium high heat.
  2. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste.
  3. Reduce heat to medium, cover and heat for 5 minutes.
  4. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender.
  5. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  6. In small batches, transfer the soup to a blender or food processor and puree until smooth.
  7. Return the soup to the pot, season to taste, and ladle into individual bowls.
  8. Top each serving with a dollop of crème fraiche, if desired and garnish with watercress leaves.

ENJOY !

Amount Per Serving
Calories: 161
Total Fat: 8.9g
Cholesterol: 15mg
Sodium: 477mg
Total Carbs: 14.8g
Dietary Fiber: 1.7g
Protein: 7.3g

PDF of this recipe: 04-4_Eat_The_Season_Watercress


Leave a comment

Eat The Season – Lamb

Grilled Spicy Lamb Burgers

Makes 4 servings

Prep: 15 minutes
Cook: 10 minutes

Shopping List:

  • 450 gr or 1 pound ground lamb
  • 10 gr or 2 tablespoons chopped fresh mint leaves
  • 6 gr or 2 tablespoons chopped fresh cilantro
  • 10 gr or 2 tablespoons chopped fresh oregano
  • 8 gr or 1 tablespoon garlic, chopped
  • 5 ml or 1 teaspoon sherry
  • 5 ml or 1 teaspoon white wine vinegar
  • 5 ml or 1 teaspoon molasses
  • 2 gr or 1 teaspoon ground cumin
  • ½ gr or 1/4 teaspoon ground allspice
  • 2 gr or 1/2 teaspoon red pepper flakes
  • 3 gr or 1/2 teaspoon salt
  • 1 gr or 1/2 teaspoon ground black pepper
  • 4 pita bread rounds
  • 115 gr or 4 ounces feta cheese, crumbled

TO MAKE:

  1. Preheat grill for medium heat.
  2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses.
  3. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well.
  4. Shape into 4 patties.
  5. Brush grill grate with oil.
  6. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill.
  7. Serve burgers wrapped in pitas with feta cheese.

Note: You can also make them as small meatballs and baked in the oven… then served them with toothpicks and tzatziki as an appetizer.

ENJOY !

Amount Per Serving
Calories: 479
Total Fat: 22.4g
Cholesterol: 101mg
Sodium: 1004mg
Total Carbs: 38g
Dietary Fiber: 1.9g
Protein: 29.4g

PDF of this recipe: 04-3_Eat_The_Season_Lamb


4 Comments

Eat The Season – Spring Onion

Mongolian Beef and Spring Onions

Makes 4 servings

Prep: 12 minutes
Cook: 8 minutes
Ready: 30 minutes

Shopping List:

  • 10 ml or 2 teaspoons vegetable oil
  • 8 gr or 1 tablespoon finely chopped garlic
  • 1 gr or 1/2 teaspoon grated fresh ginger root
  • 120 ml or 1/2 cup soy sauce
  • 120 ml or 1/2 cup water
  • 145 gr or 2/3 cup dark brown sugar
  • 455 gr or 1 pound beef flank steak, sliced ½ cm or ¼ inch thick on the diagonal
  • 30 gr or 1/4 cup cornstarch
  • 235 ml or 1 cup vegetable oil for frying
  • 2 bunches green onions, cut in 5 cm or 2-inch lengths

TO MAKE:

  1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds.
  2. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens.
  3. Remove sauce from the heat, and set aside.
  4. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly.
  5. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  6. Heat the vegetable oil in a deep-sided skillet or wok to190° C or 375° F.
  7. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time.
  8. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes.
  9. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  10. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce.
  11. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Note: Add a tablespoon of Hoisin sauce to the reserved sauce.

ENJOY !

Amount Per Serving
Calories: 391
Total Fat: 12.1g
Cholesterol: 27mg
Sodium: 1862mg
Total Carbs: 54.7g
Dietary Fiber: 3.3g
Protein: 18g

PDF of this recipe: 04-2_Eat_The_Season_Spring Onions


3 Comments

Eat The Season – Crab

Crab Croissants

Makes 6 servings

Prep: 30 minutes

Shopping List:

  • 350 gr or 12 ounces cooked and flaked blue crabmeat
  • 160 ml or 2/3 cup blue cheese salad dressing
  • 80 ml or 1/3 cup light mayonnaise
  • 110 gr or 1 cup seasoned dry bread crumbs
  • 165 gr or 1 cup minced onion
  • 2 cloves garlic
  • 1 large tomato, diced
  • salt and pepper to taste
  • 55 gr or 1/2 cup grated Asiago cheese
  • 6 plain croissants, split in half

TO MAKE:

  1. In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic.
  2. Gently fold in tomato, and season with salt and pepper to taste.
  3. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
  4. Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Note 1: For those who don’t want to spend the money on fresh crab, you can use canned crabmeat, drain and flake it really well.
Note 2: You can substitute the Asiago with Swiss cheese.

ENJOY !

Amount Per Serving
Calories: 667
Total Fat: 42g
Cholesterol: 124mg
Sodium: 1221mg
Total Carbs: 45.5g
Dietary Fiber: 3.2g
Protein: 23.9g

PDF of this recipe: 04-1_Eat_The_Season_Crab


5 Comments

Eat The Season – Venison

Venison Wraps

Makes 4 servings

Prep: 15 minutes
Cook: 20 minutes
Ready: 1 hour 35 minutes

Shopping List:

  • 225 gr or 1/2 pound venison tenderloin
  • 45 ml or 3 tablespoons zesty Italian dressing
  • 12 slices bacon
  • 60 gr or 1/4 cup cream cheese
  • 12 slices pickled jalapeno peppers
  • 2 gr or 1/2 teaspoon seasoning salt to taste

TO MAKE:

  1. Cut the venison tenderloin into 12 strips lengthwise.
  2. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  3. Preheat a grill for medium heat.
  4. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon.
  5. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno.
  6. Roll up and secure with a skewer. Repeat with remaining ingredients.
  7. Season the wraps with desired amount of seasoning salt.
  8. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

ENJOY !

Amount Per Serving
Calories: 306
Total Fat: 22.3g
Cholesterol: 89mg
Sodium: 1210mg
Total Carbs: 2.1g
Dietary Fiber: 0.4g
Protein: 23.1g

PDF of this recipe: 03-5_Eat_The_Season_Venison


4 Comments

Eat The Season – Oyster

Oysters Rockefeller

Makes 6 servings

Prep: 30 minutes
Cook: 30 minutes

Shopping List:

  • 2 slices bacon
  • 24 unopened, fresh, live medium oysters
  • 270 gr or 1 1/2 cups cooked spinach
  • 35 gr or 1/3 cup bread crumbs
  • 25 gr or 1/4 cup chopped green onions
  • 4 gr or 1 tablespoon chopped fresh parsley
  • 3 gr or 1/2 teaspoon salt
  • 1 dash hot pepper sauce
  • 45 ml or 3 tablespoons extra virgin olive oil
  • 5 ml or 1 teaspoon anise flavored liqueur
  • 910 gr or 4 cups kosher salt

TO MAKE:

  1. Preheat oven to 220° C or 450° F
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
  3. Drain, crumble and set aside.
  4. Clean oysters and place in a large stockpot.
  5. Pour in enough water to cover oysters; bring the water and oysters to a boil.
  6. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  7. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
  8. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  9. Arrange the oysters in their half shells on a pan with kosher salt.
  10. Spoon some of the spinach mixture on each oyster.
  11. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top.
  12. Serve hot.

ENJOY !

Amount Per Serving
Calories: 148
Total Fat: 8.9g
Cholesterol: 19mg
Sodium: 61097mg
Total Carbs: 7.7g
Dietary Fiber: 1.5g
Protein: 9.3g

PDF of this recipe: 03-4_Eat_The_Season_Oyster


2 Comments

Eat The Season – Sardines

Fresh Sardines – Naples Style

Makes 4 servings

Prep: 30 minutes
Cook: 15 minutes
Ready: 1 hour 45 minutes

Shopping List:

  • 910 gr or 2 pounds fresh sardines
  • 125 gr or 1 cup all-purpose flour
  • 180 ml or 3/4 cup olive oil
  • 2 cloves garlic, chopped
  • 235 ml or 1 cup white vinegar
  • 235 ml or 1 cup white wine
  • 15 gr or 1/2 cup fresh mint leaves

TO MAKE:

  1. Prepare the sardines by removing the heads and back bones, or ask your fish-monger to do it for you. Rinse and pat dry.
  2. Dredge in flour, shaking off any excess.
  3. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy.
  4. Remove to a large serving plate, and keep warm.
  5. In another skillet over medium heat, heat a bit of the oil.
  6. Add garlic, and cook for about half a minute.
  7. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.
  8. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint.
  9. Let stand for about 1 hour before serving to allow the fish to marinate.

Note: Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

ENJOY !

Amount Per Serving
Calories: 1010
Total Fat: 72.2g
Cholesterol: 0mg
Sodium: 5mg
Total Carbs: 26g
Dietary Fiber: 0.9g
Protein: 47g

PDF of this recipe: 03-3_Eat_The_Season_Sardines


6 Comments

Eat The Season – Kale

Portugese Kale Soup

Makes 12 servings

Shopping List:

  • 110 gr or 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 60 ml or 4 tablespoons olive oil
  • 455 gr or 1 pound Portuguese chourico, broken into large chunks
  • 850 gr or 2 [15 ounce] cans kidney beans, drained
  • 425 gr or 1 [15 ounce] can garbanzo beans, drained
  • 5 potatoes, cubed
  • 2 pork chops
  • salt and pepper
  • 25 gr or 3 tablespoons Pimenta Moida (Portuguese hot chopped peppers)
  • 1 bunch kale – washed, dried, and shredded
  • 1/2 head savoy cabbage, shredded

TO MAKE:

  1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft.
  2. Mix in chourico, beans, and potatoes, and then add pork chops to the pot.
  3. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients.
  4. Bring to a boil, then reduce heat, and simmer until potatoes are tender.
  5. Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper.
  6. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes.
  7. You may add some water if the soup gets too thick.

Note: Very spicy if you use hot Portuguese sausage. Both the sausage [chourico or linguica] and jarred peppers [Pimenta Moida] are available online if you don’t have a Portuguese market in your town. If you use linguica for flavoring soups remember it has just a little more fat. If you are trying to limit the fat, stick with chourico.

ENJOY !

Amount Per Serving
Calories: 321
Total Fat: 16.8g
Cholesterol: 36mg
Sodium: 580mg
Total Carbs: 27.8g
Dietary Fiber: 7.2g
Protein: 16.2g

PDF of this recipe: 12-2_Eat_The_Season_Kale


2 Comments

Eat The Season – Swede

Mashed Potato, Swede, And Parsnip Casserole With Caramelized Onions

Makes 10 servings

Swede is called Rutabaga in the US. This dish can be made one day ahead.

Shopping List:

  • 1660 ml or 7 cups low-sodium chicken broth
  • 1360 gr or 3 pounds baking potatoes, peeled and cubed
  • 680 gr or 1 1/2 pounds swedes/rutabagas, peeled and cubed
  • 570 gr or 1 1/4 pounds parsnips, peeled and cubed
  • 8 cloves garlic
  • 1 bay leaf
  • 1 gr or 1 teaspoon dried thyme
  • 170 gr or 3/4 cup butter or margerine, softened
  • 3 onions, thinly sliced
  • salt and ground black pepper to taste

TO MAKE:

  1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot.
  2. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
  3. Transfer vegetables to large bowl.
  4. Add 115 gr or 1/2 cup butter or margarine.
  5. Use an electric mixer, beat mixture until mashed but still chunky.
  6. Season with salt and pepper.
  7. Transfer mashed vegetables to a buttered 30×25 cm or 13×9 inch baking dish.
  8. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat.
  9. Add sliced onions. Saute until beginning to brown, about 5 minutes.
  10. Reduce heat to medium-low.
  11. Saute until onions are tender and golden brown, about 15 minutes.
  12. Season with salt and pepper.
  13. Spread onions evenly over mashed vegetables.
  14. Preheat oven to 190° C or 375° F.
  15. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Note: Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

ENJOY !

Amount Per Serving
Calories: 346
Total Fat: 15.9g
Cholesterol: 41mg
Sodium: 141mg
Total Carbs: 48.4g
Dietary Fiber: 9.1g
Protein: 5.5g

PDF of this recipe: 12-1_Eat_The_Season_Swede


Leave a comment

Eat The Season – Clementines

Clementine and goats’ cheese soufflé-filled crêpes

Makes 1 serving

Prep: 30 minutes
Cook: 10 to 30 minutes

Shopping List:
For the crepes

  • 2 large free-range egg yolks
  • 300 ml or 10fl oz milk
  • 115 gr or 4 ounce plain flour
  • a pinch of salt
  • small knob of butter
  • icing sugar to garnish

For the soufflé

  • 3 large free-range egg whites
  • 25 gr or 1 ounce caster sugar
  • 100 gr or 3½ ounce crumbled goats cheese
  • 1 clementine, peeled and segmented

TO MAKE:

  1. Preheat the oven to 200° C or 400° F.
  2. To make the crepe mix, combine the egg yolks, flour, milk and salt. Whisk vigorously to form a batter.
  3. Place a crepe pan over a medium heat, add a small knob of butter to melt. Add a ladle of the crepe batter and swirl to cover the pan. Cook for one minute, flip over and cook for a further minute.
  4. For the soufflé, whisk the egg whites in a large bowl until stiff.
  5. Gradually add the sugar and continue whisking until light and fluffy. Stop when the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
  6. Fold in the goats’ cheese and clementine segments making sure to maintain volume.
  7. Spoon the soufflé mix over half of the crepe and fold over to contain the mixture.
  8. Place in the oven and cook for ten minutes.
  9. To serve, slide the crepe soufflé onto a warm plate and dust with icing sugar.

ENJOY !

Recipe by: James Tanner

PDF of this recipe: 11-4_Eat_The_Season_Clementine

Follow

Get every new post delivered to your Inbox.

Join 265 other followers