Seasonally, who doesn’t love spring?

I dig spring; it’s all about the sweet peas, the mesmerizing shapes of the fiddleheads and aroma of spring onions. I could not imagine a spring pasta dish without peas, tender greens and fiddleheads. Could you?

For this Northerner, I welcome it as soon as fall heads into winter, and looking forward to the first blooms of the season.

Springtime is where the sweeping away of the robust flavors of winter and the attentive nature of the palette gears towards fresh, vibrant things.

All of these and more are delicate in substance needing nothing more than a brisk dive in frantically boiling water and to set their emerald color.

For a few weeks it will be the enjoyment of what spring has to offer. The most vibrantly emerald green soups, tender asparagus, and the most beautiful blossoms.

Until then, have a beautiful spring.

Spring Pasta Recipe [Serves 4]

4 ounces gluten-free spaghetti pasta

3 cups fresh pea shoots –or- baby arugula

1 cups fiddlehead ferns

½  cup freshly shelled peas

½ cup freshly shelled fava beans

¼ cup thinly sliced purple spring onion

¼ cup capers, drained

Meyer Lemon Vinaigrette [recipe follows]

White sesame seeds [for garnishing]

Fresh chervil leaves [for garnishing]

Ground red pepper [for garnishing]

Shaved Parmesan [optional, not pictured]

1. Cook pasta as directed on the package, rinse to cool.

2. Briefly blanch peas, fava beans and fiddleheads in salted water, cool in ice water.

3. Toss pasta with vinaigrette, blanched vegetables and capers.

4. Place half of the pea shoots on a platter.

4. Place dressed pasta on a serving platter and garnish with Parmesan shavings, remaining pea shoots, chervil, sesame seeds and ground red pepper.

Meyer Lemon Vinaigrette [for recipe above]

3 Tablespoons toasted hazelnut oil

2 Tablespoons fresh Meyer lemon juice

1 – 1 ½ teaspoon Meyer lemon zest

1 ½ teaspoon Dijon mustard

1 teaspoon cane sugar

¾ teaspoon sea salt

½ teaspoon dried marjoram

1. Whisk together all ingredients except the oil until smooth.

2. Slowly whisk in oil until emulsified.

There is nothing to distract you but pure joy.

It takes a favorite treat to feel a little special these days here at home. J. is always excited when I make desserts especially ones with peanut butter and chocolate. As I whirlwind about baking with whatever comes to mind, I take a pause at times to consider a simpler approach to give comfort where I can, with our busy schedules and much to do’s, these are perfect.

If you are not going gluten free, try this pâte sucrée recipe or perhaps a chocolate one here. I am sure you will find these to be simply delicious.

Hopefully I am back to a more consistent posting schedule!

Hope you all had a smashingly great Thanksgiving holiday!

Chocolate Peanut Butter Tart Recipe [Makes 6 tartlets]

g/f pâte sucrée [recipe below or my almond pâte sucrée recipe here]

½ cup creamy peanut butter, unsalted

½ cup confectioner’s sugar, sifted

4 Tablespoons unsalted butter, softened

½ teaspoon sea salt

Chocolate glaze recipe [here]

1 Tablespoons salted peanuts, coarsely chopped

Preheat oven to 375°F after tart dough is ready to roll out.

preparing the peanut filling:

1. Mix together peanut butter and softened butter until smooth.

2. Whip in confectioner’s sugar and salt until smooth.

3. Spread filling among six prepared tart shells and chill in the refrigerator.

4. Pour glaze over filling and sprinkle with chopped peanuts.

*note: Reserve extra glaze for another use.

Serve right out of the refrigerator or allow to rest at room temperature for 15 minutes and enjoy.

Gluten-Free Pâte Sucrée Recipe

2 cups gluten-free baking mix

6 Tablespoons unsalted butter, softened

1 cup confectioner’s sugar

1 large egg

¼ teaspoon sea salt

Tart rings used were 3 inches in diameter and ¾ inch tall.

Only half of the dough was used for these peanut butter tarts, so save the remaining for later.

preparation:

1. Process butter and confectioner’s sugar together until fluffy, 2 minutes.

2. Add egg and sea salt and process for another minute or so.

3. Add g/f flour mix and pulse just until combined, approximately 5 seconds.

4. Dump bowl onto a work surface and knead just to form a ball.

5. Flatten dough and wrap in plastic wrap; chill for 2-4 hours.

6. Cut half of the dough into six portions.

7. Roll out one dough portion at a time to an eighth inch thickness.

8. Line a tartlet ring and place in refrigerator; repeat with remaining dough.

Bake @ 375°F from chill for 20-23 minutes or until edges start to turn golden.

Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.

*note: For the filling recipe I wanted to elaborate on the consistency a little bit. The peanut filling should be thicker than a buttercream. There may be a little tweaking if your choice of peanut butter is softer or thicker. And always adjust the sweetness or saltiness as your taste may differ.

I have been in a soup making frenzy lately. It’s the season of course. I switch gears in the kitchen to winter squash, root vegetables, figs, apples, and braised meats. I notice I reference braises a lot, even in warmer months of the year. I like braises, I like the rich homey aroma they give. Like soup how could one not feel at home?

To celebrate the arrival of mellower days, I keep to the kitchen making soup and lots of it seems. It’s that time of year when you don’t have the urgency of the plants and the garden. The start of each season is a flush of new flavors reviving the tired day to day meal.

Apple & Fig Salad w/ hazelnuts

Fig & Goat Cheese Tartines

I think I had soup every day this week and hearty meals to keep that inner fire going. I experiment, play around with ideas, but I always fall back on simple easy soups, no fuss. A butternut, root vegetable soup like this one is just right. Perfect comfort food.

Besides soup and braises, I made recently a chicken sausage & shrimp “dirty” rice. A not so typical rendition, something I just put together. It was delicious!

Enjoy!

Butternut Squash, Celeriac, Parsnip & Apple Soup [serves 4-6]

1 ½ cups leeks, halved & thinly sliced

3 Tablespoons unsalted butter

4 ½ cups butternut squash, peeled, seeded & chopped

1 cup celeriac, peeled & chopped

½-1 cup parsnips, peeled & chopped

4 cups homemade chicken stock

2 sprigs thyme

1 teaspoon sea salt

2 medium apples, peeled, seeded & chopped [I used a red & green variety]

1. Saute leeks in butter on medium-low heat until tender and translucent.

2. Add squash, celeriac, parsnip, stock, thyme and salt.

3. Bring to a gentle simmer and cook until nearly tender.

4. Add apple and continue to cook until everything is tender enough to puree.

5. Puree soup in a blender and season with additional salt to taste.

Chicken Sausage & Shrimp “Dirty Rice” [serves 4]

½ cup basmati rice [3/4 cup chicken stock -or- water]

¼ cup wild rice [1 cup water or more]

¾ pound butternut squash, peeled, seeded & cubed

2 Tablespoons olive oil

½ teaspoon Cajun seasoning

½ pound cauliflower, cut into florets

1 Tablespoon olive oil

¼ teaspoon Cajun seasoning

½ medium yellow onion, chopped

2 stalks celery, chopped

½ large green bell pepper

2-3 Tablespoons olive oil

1-2 large garlic cloves, minced

1-14.5 ounce can diced tomatoes

½ cup homemade chicken stock

½-1 teaspoon Cajun seasoning

¾ teaspoon paprika

¼ teaspoon crushed chilies

¼ teaspoon dried thyme

Sea salt & freshly ground black pepper to taste

2 Andouille chicken sausages [bake in oven until cooked, cool & sliced]

8 jumbo shrimp [such as Tiger shrimp]

2 Tablespoons fresh parsley, chopped

Preheat oven to 375°F.

1. On separate baking trays toss butternut squash with oil and seasoning; cauliflower with oil and seasoning. Roast in oven until tender.

2. Meanwhile cook the rice in the amount of water specified. Drain wild rice if needed after it is cooked.

3. In a roomy pan sauté sausage in olive oil until browned. Remove from pan.

4. In the same pan, sauté onions, celery and bell peppers until tender, adding more olive oil if necessary.

5. Add garlic, cook for a minute then add remaining spices and cook for another minute.

6. Add tomatoes, stock and thyme. Simmer on low until mixture has thickened, approximately 15 minutes.

7. Add shrimp, cover and cook through.

8. Fold in cooked rice, sausage, squash and cauliflower adjusting seasoning to taste. Sprinkle with parsley.

Roasting plums with honey and vanilla seemed like the perfect foil for some Russian cream. But there they were, perfectly ripe raspberries seemed a bit more exciting and vibrant than that of their neighboring fruits.

In the meantime, J. and I are excited to get out of the city to travel to the north and see some good fall color. The fall season here is a bit bland this year. It has been for the past several years.

I can’t wait to enjoy the sea of color; the blushing hues of oranges, the intense crimson of the maples, to walk through the wilderness and take in autumn while it lasts. Hopefully it won’t be too late!

A thank you to all for your comments and inquiries from the last post! With many requests for the stone fruit tart recipe, I have posted it here.

Have a wonderful weekend everyone!

Russian Cream, golden raspberries, coconut & pistachios [serves 4]

1 cup unsweetened coconut milk [from cans] -or- full fat cream

5 Tablespoons can sugar

1 teaspoon gelatin

¼ cup cold water

1 cup full-fat sour cream

1 teaspoon vanilla extract [optional]

½ pint golden raspberries

¼ cup coconut flakes

2 Tablespoons pistachios, coarsely chopped

1 teaspoon confectioner’s sugar for dusting

making the cream:

1. In a small dish place water and sprinkle gelatin over the surface, set aside to bloom.

2. Heat coconut milk and sugar in a small saucepan just to a gentle boil.

3. Whisk a small quantity of coconut milk to the gelatin and add to the saucepan.

4. Whisk in sour cream and vanilla is using until smooth.

5. Divide mixture into four serving dishes and chill for at least 4 hours to set.

assembling creams:

1. Arrange raspberries in the center of each dish.

2. Sprinkle pistachios and coconut flakes around raspberries.

3. Lightly dust creams with confectioner’s sugar.

It has been a summer of fanciful salads, chilling soups, delicate sweet tarts; some savory and more than I can count the delightful Sunday suppers with friends. So many good things come out of summer despite the heat, I love it.

Stone Fruit Tarts w/ Coconut Pastry Cream & Pistachios

Summer Inspired Fruit Salad

Having fun with heirloom tomatoes.

An Heirloom Tomato Tart.

Coconut, Strawberry & Red Currant Ice Cream.

One recipe this summer I fell in love with are these stone fruit crumbles filled with rainier cherries, Freestone peaches, red currants and raspberries. Why not settle for just a one fruit crumble when you can have them all so beautifully baked under tender crumbs. They taste of summer and are basically the easiest thing on this earth to make.

Stone Fruit & Summer Berry Crumble

During the days of summer one cannot help but pick the best sun-ripened fruit for a tart or pluck a few fragrant herbs from the garden to season hand-harvested tomatoes. Simple joys, simply delicious!

So here you are, take a peek and enjoy these summer snapshots.

Enjoy!

Stone Fruit & Berry Crumble Recipe [serves 4]

4 medium peaches, pitted & cut into ½ inch pieces

½ cup Rainier cherries, halved & pitted

1/3 cup whole red raspberries

1/3 cup whole golden raspberries

¼ cup red currants

2 Tablespoons cane sugar

1 ½ Tablespoons arrowroot powder

1 vanilla bean, split & seeds removed [reserve pod for another use]

2 teaspoon raspberry vinegar

gluten-free Crumble Recipe

¼ cup amaranth flour

¼ cup sorghum flour

3 Tablespoons cane sugar

4 Tablespoons cold unsalted butter

¼ teaspoon sea salt

Preheat oven to 350°F.

preparing the crumble:

1. Mix together the flours, sugar and sea salt in a bowl.

2. Cut cold butter into the mixture. I like to grate the butter and work it into a crumbling mixture with my fingertips. Place in the refrigerator until ready to use.

preparing the fruit:

1. Whisk together sugar, arrowroot and vanilla seeds.

2. Toss mixture with prepared fruit, add vinegar and allow to macerate for 10-15 minutes.

3. Evenly divide fruit into four baking bowls or oven-safe dishes.

4. Top with crumble and bake for 35-40 minutes or until fruit is bubbling and crumble is golden.

Enjoy with soft whipped cream or ice cream.

Stone Fruit Tarts w/ Coconut Pastry Cream [makes approx. 8-4 inch tarts]

I am always inspired by the flavors and colors of summer. It’s easy to imagine what to eat when there are so many wonderful things available this time of year.

Peaches, plums, cherries and other splendid things. I wouldn’t know what I would do without summer.

Snacking on baskets of summer fruits is nostalgic. Growing up foraging for days in the hidden fruit patches was what we did. The experience was special. Wild fruits bursting with flavor had something extra than being delicious, something so natural as if touched by magic.

Besides loving the season of fruitfulness this mousse dessert soaked with coconut rum is refreshing. However I am still thinking of my friend d’s mixed berry pie we all shared the other week during dinner.  With wild berries now available, I might just make a berry pie for a picnic with friends.

For now, timing is perfect for cooking easy, vibrantly flavored recipes so simple that makes summer extra special.

Lots of fresh recipes I can’t wait to share.

Do you have any fond memories of summer?

Coconut Mousse Recipe [Serves 6]

6 Tablespoons coconut puree*

3 Tablespoons cold water

¾ teaspoon granular gelatin

¾ cup heavy whipping cream

1-2 teaspoons cane sugar

24 gluten-free lady fingers [recipe follows]

1 cup coconut syrup [recipe follows]

24 rainier cherries

2 passion fruits

Confectioner’s sugar for dusting

1. Sprinkle gelatin over cold water and allow to bloom for a few minutes.

2. Gently warm coconut puree in a small bowl over barely simmering water. Set aside.

3. Place gelatin over simmering water to melt. Turn off heat and continue.

4. Whip cream and sugar in a bowl just before stiff peaks form.

5. Whisk warmed coconut puree into the gelatin until incorporated.

6. Gently fold coconut/gelatin mixture into whipped cream.

assembling individual desserts:

1. Dip lady fingers one at a time in coconut syrup for a brief moment and place one in the bottom of six serving cups.

2. Spoon a little coconut mousse over the lady fingers.

3. Repeat with another layer of lady fingers and more mousse. Continue until you have four layers of lady fingers. Chill in the refrigerator for at least one hour to set mousse.

4. Garnish mousse with rainier cherries and a small amount of passion fruit flesh.

5. Dust with confectioner’s sugar and serve chilled or bring almost to room temp.

assembling one whole desert:

Follow the layering instructions as stated above, but cover the base of a dish with soaked lady fingers and a layer of coconut mouse. Repeat to use up remaining lady fingers and mouse. Garnish with cherries and passion fruit; dusted with confectioner’s sugar.

Gluten-free Lady’s Fingers [makes 24]

[recipe adapted from La Tartine Gourmande]

6 Tablespoons sorghum flour

1/3 cup tapioca starch

3 large eggs, separated

¼ teaspoon sea salt

1/3 cup cane sugar

Confectioner’s sugar for dusting.

Preheat oven to 350°F.

1. Sift together sorghum flour and tapioca starch together. Set aside.

2. Beat egg whites with sea salt until soft peaks form.

3. Gradually beat in sugar until stiff peaks form.

4. Beat in egg yolks.

5. Gently fold in flour mixture.

6. Fill a pastry bag fitted with a ½ inch round tip and pipe strips of batter two inches long.

7. Dust with confectioner’s sugar, and then repeat when the first dusting is absorbed.

8. Bake for 12 minutes.

9 Remove from the pan once there are finished baking to a cooling rack. Cool completely.

Coconut Soaking Syrup [makes 1 cup]

1/3 cup coconut rum

1/3 cup canned coconut milk

1/3 cup cane sugar

1. Combine all ingredients in a small sauce pan and bring to a simmer. Cook until sugar is dissolved. Cool.

*note: The coconut puree used for this recipe is a concentrate made from coconut with added sugar and should not be substituted with coconut milk. I used Boiron brand puree.

Now finding the time to cook them all is another thing.

Weekdays food is always center of home life, but the weekends are special, no need to rush home to prepare dinner. I get a chance to browse the markets, assemble ingredients and plan how everything will come together.

Last weekend I had planned on another special meal, but J. insisted I take the day off to avoid overheating the house. The expected highs were that of July. Instead, after visiting the farmer’s market early that day, I got right into the kitchen to prepare lunch, a simple one that didn’t seem to recreate the outside temperatures.

I quickly blanched the fava beans, green beans and peas in salted, boiling water and finished them in a skillet to create a brilliantly-vibrant mélange for the scallops. All dressed simply with tarragon butter and toasted walnut oil.

I love the action that happens in the kitchen. I love the slicing, chopping, sautéing, and everything else involved in the process of making meals. I can’t help it. Sometimes I think I am crazy always wanting to be in the kitchen, heat wave or not. So many things to try, combinations to make, lots of food to be had and shared.

Where to start and when to stop and enjoy it!

A trip to the Polar Hill Farm was scheduled to see the goats, get away from the city and to see how they make thier award winning cheeses.

After the heat of Sunday and a late severe thunderstorm in the evening, the air cooled. Next morning the skies were clear and it was time to see some goats.

The tour was pleasant and the goats were adorable. Later this week I will share some of that with you!

Sea Scallops [serves 2]

6 large sea scallops

3 Tablespoons gluten-free breadcrumbs [or panko in not going gluten-free]

2 Tablespoons minced parsley

2 Tablespoons toasted walnut oil

Sea salt to taste

1. Place scallops on a sheet pan lined with parchment.

2. Brush scallops with walnut oil and sprinkle them with crumbs & parsley.

3. Bake in a 400°F oven for 15 minutes or until scallops are just firm and slightly opaque.

Farmer’s Market Vegetable Mélange [serves 2-3]

½ cup fresh fava beans

1/3 cup fresh peas

1/3 cup green beans cut into 1” pieces

1/3 cup fresh sweet corn kernels

¼ cup tiny French Breakfast radishes, halved

1 Tablespoon tarragon butter [recipe follows]

1 Tablespoon toasted walnut oil

Sea salt, freshly ground black pepper & chives to taste

1 Tablespoon chives, thinly sliced [garnish]

1. Bring a large pot of salted water to a boil.

2. Blanch fava beans, peas and green beans separately for a few minutes or until just tender.

3. Place vegetables in ice water to cool and stop the cooking process. Drain on towels.

4. Heat tarragon butter in a skillet over medium heat and add all of the vegetables.

5. Gently cook until heated through. Drizzle in walnut oil and season with sea salt.

6. Sprinkle vegetables with chives and serve promptly.

Tarragon Butter

4 Tablespoons unsalted butter, room temp.

2 Tablespoons freshly minced tarragon

½ teaspoon sea salt

1. Whip together all ingredients until smooth and blended.

I think about the tarts I had made a few weeks ago, the dozens of cookies now long gone, the many braises and roasts that filled the home with wonderful  aromas that still need posting. I hope to get a little time to share every little bit of it here. Letting you know, all is good!

So today from a long pause of writing and sharing, here is a wonderful salad and another crumble. The salad was simple and beautiful which can be adjusted according to taste. Adding more of a favorite ingredient or swapping out one you don’t favor for something else.

The weather over the weekend was muggy, but there I was braising and cooking away for an evening with friends. The salad was a refreshing quick meal that took the heat off while I finished up with the dinner plans. Everything that was prepared and made it to the table was colorful and flavorful.  The recipes are written and ready to be shared.

I had not anticipated serving the crumble after dinner, but everyone seemed to take interest. As we finished dessert everyone was happy to be treated to a delicately sweet fruit dessert. No ice cream this time, but some gently whipped cream flavored with vanilla seeds was the next best thing.

I am ever eager to get into the kitchen when a dinner is planned. I get that it is more work, but I enjoy it and look forward to it! To share food in the company of friends is so worth it.

I hope you enjoy these recipes and to enjoy the rest of your week!

Shrimp & Quinoa Salad [serves 2-4]

½ cup black quinoa

¾ cup cold water

¼ teaspoon sea salt

30 small white shrimp, peeled & deveined [approx. 2 cups cooked]

2 Tablespoons olive oil

Sea salt & freshly ground black pepper to taste

1 small English cucumber, quartered & cut into bite size pieces [approx. 1 ¼ cups]

1 cup shelled edamame, thawed

4-6 French breakfast radishes, thinly sliced [approx. ½ cup]

1 hand full micro greens [add more to taste]

1 Recipe Lemon Dill Vinaigrette [recipe follows]

1. Place quinoa, water and sea salt in a small pot and bring to a boil.

2. Reduce heat and gently simmer covered until the water is absorbed, approx. 15 minutes.

3. Turn off heat and allow quinoa to rest for 10 minutes.

4. Spread cooked quinoa onto a baking sheet to cool while you prepare the rest of the ingredients.

5. Sauté shrimp in olive oil until opaque, approximately 3-5 minutes. Season with salt and pepper.

6. Place the quinoa, shrimp and vegetables in a bowl and fold in vinaigrette, adjusting to taste with salt and pepper.

Lemon Dill Vinaigrette

3 Tablespoons lemon juice

3 Tablespoons olive oil -or- sunflower oil

1 ½ teaspoons Dijon mustard

1 teaspoon cane sugar

3 Tablespoons fresh dill, finely chopped

Sea salt & freshly ground black pepper to taste

1. Whisk together all ingredients except the oil in a small bowl.

2. Slowly whisk in oil until emulsified. Adjust vinaigrette to taste with sea salt and black pepper.

*note: Though I styled and photographed this delightful salad, the inspiration for this particular styling came from no other than Aran of Cannelle et Vanille.

I posted a sneak peak at some of the trees in bloom and here are some more photos I was happy to capture and share.

So here we are, just enjoying the last fleeting marvels of spring and spending time in the garden. It’s hard to believe that the peonies will be blooming soon. I get a little excited for their arrival and this year the peonies are towering giants.

Today’s recipe is for a strawberry-rhubarb crumble, one that is easily made gluten free and as always delicious to eat. I have a tender love for crumbles as they remind me of spring. Later on when summer fruits are ripe for the picking, there will be more.

The raspberries, blackberries and peaches. All are delicious in such a simple dessert.

When I first made these crumbles they were too irresistible to wait for preparing a blog post. More and more where made. It seemed that every day, another batch was made.

Perfect with ice cream, J’s favorite and gently whipped cream for me. Our dessert of choice for spring has been these crumbles!

I even snuck a few out for others to enjoy; they returned exited for more. And yes, I did get my cute bowls back. I am a little attached.

Hope you are enjoying the spring and getting a chance to see the fleeting abundance of nature!

Strawberry-Rhubarb Crumble [makes 4 servings]

6 Tablespoons cane sugar

2 Tablespoons corn starch

½ vanilla bean, scraped [discard pod or tuck into the sugar canister]

2 Tablespoons Key lime juice [lemon will work here too!]

2 ¼ cups rhubarb, cut into half inch slices

2 cups strawberries, halved

Crumble Topping Recipe

¼  cup millet rice flour

¼ cup amaranth flour

4 Tablespoons cane sugar

4 Tablespoons butter, chilled

3 Tablespoons unsweetened coconut, shredded

2 Tablespoons sliced almonds

¼ teaspoon sea salt

Preheat oven to 375°F.

preparing the crumble:

1. Combine the flours, sugar and sea salt.

2. Cut in butter until a coarse meal forms.

3. Stir in coconut and almonds.

4. Chill the crumble until ready to bake.

preparing the fruit:

1. Stir together cane sugar, corn starch and vanilla seeds.

2. Pour sugar mix over fruit and mix in.

3. Add citrus juice and fold again. Allow fruit to macerate for 5 minutes.

4. Portion fruit and juices in 4 baking dishes and top with crumble.

5. Bake for 35-40 minutes or until juices are bubbling and topping has browned.

*note: If not going gluten free, replace the flours with regular all-purpose flour.

It has been a rather busy week. I have made a few desserts in the last week that I will share with you shortly.

In the meantime, enjoy this sneak peak at these amazing blooms we are now seeing everywhere.

Have a great weekend!