Archives for the month of: June, 2011

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The Feast

Honey Mustard Baked Chicken

 Grapefruit Fennel Salad

Steamed Artichoke with Olive Oil Aioli

Coconut Honey Custard with Fresh Strawberries

 

Usually dinner consists of some pretty easy/thrown together/stuff in the fridge ingredients. But sometimesI feel like making an actual “planned” meal. Dessert and all. Here are the recipes and pictures to prove it’s awesomeness.

Skin On.

Skin On.

Honey Mustard Baked Chicken

 2 Organic, Free-Range Chicken Breasts, skin on

1/2 c. mustard

1/2 c. olive oil

1/4 c. honey

1 clove garlic

2 Tbsp. apple cider vinegar

 fresh ground pepper and sea salt to taste

 

 

 1. Preheat oven to 375 degrees

2. In a blender, add mustard, oil, vinegar, honey, garlic, pepepr, and salt. Blend until smooth.

3. Using a spoon or spatula, spread the honey mustard sauce over the chicken. Bake for 25-35 mins until cooked through and the skin/sauce has begun to carmelize.
 
Fennel and Citrus should get married

Fennel and Citrus should get married.

Grapefruit Fennel Salad

 2-3 c. baby salad greens

1 fennel bulb, sliced thinly

1/2 red onion, sliced thinly

 1-2 grapefruits, supremed (reserve liquid)

 1/4 c. olive oil Juice and zest of 1 lemon

sea salt to taste

 

 

 

 1. Place sliced onion in a bowl with some water, let it soak for 20 mins. Then pat dry.

 2. In a blender, mix juice, zest, and salt. On the lowest setting, slowly add the olive oil to incorporate evenly.

 3. Toss greens, dressing, onion, and fennel. Add avocado for garnish (and because it’s awesome).

It's fun to play with this food!

It's fun to play with this food!

Steamed Artichoke with Olive Oil Aioli

 1-2 artichokes, trimmed

2 egg yolks

 1/2 c. olive oil

Juice of 1/2 lemon, some zest.

3-4 cloves of crushed garlic (HINT: roast the garlic for an even better flavor!)

sea salt to taste  

 

 

 

 1. In a pot, place artichokes stem down and fill with about 2-3 inches of water. Cover and turn heat on med-high and steam for 35-40 mins.

 2.In a blender  or whisk by hand all remaining ingredients, except the olive oil. Add slowly, like the dressing while whisking (or blending).

Imagine some chopped strawberries and a light dusting of cocoa on top.

Imagine some chopped strawberries and a light dusting of cocoa on top.

Coconut Custard with Fresh Strawberries  

4 Eggs

 2 c. Coconut Milk

1/3 c. Honey

1 Tbsp. Vanilla extract

Sea Salt

 5 strawberries, chopped for garnish

 

 

1. Preheat oven to 350

2. Blend all ingredients except strawberries.

2. Divide custard into oven-safe ramekins and place on a baking sheet/pan. Fill the baking with water and bake for 1 hour.

A holiday favorite… completely out of place in the beginning of June, however, I remembering promising this recipe a very very long time ago (come to think of it… sometime around the holidays.) Well, here you go. Feast on this. There are still plenty of pears and apples out there in the markets, begging to be made into this delicious dish.

A 2010 Holiday Favorite

Pear, Apple, and Cranberry Crisp

Topping
¾ c. Almond flour
1 c. chopped dates
1/2 cup chopped walnuts
1/4 teaspoon sea salt
8 tablespoons chilled unsalted organic ghee or coconut oil, cut into pieces
 
Fruit Filling
3-4 medium slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices
3-4 small apples, cored and cut
1 cup fresh or frozen cranberries
2 tablespoons almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
  1. Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.
  2. To make the topping: In a medium bowl, mix together the flour, dates, nuts, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.
  3. To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips.
    Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with cashew cream, coconut cream, or Greek yogurt, if desired.

Makes 6 servings