Ever think back to the summer breaks you had as a kid and kinda-really wish you still had that leisure time to relax and partake in ridiculously fun activities that only a carefree kid could think up? Often times my sister and I would end up outside, spending hours playing badminton, croquet, riding bikes up and down the street, or playing pretend (I recall going into spy-mode and trying to sneak around the yard in search of the perfect hiding spot, just waiting for my unsuspecting younger sister to walk by).
While my dad would do the dishes after dinner, my mom would putter around the garden trimming, weeding, and watering her plants. The sun would lower in the sky creating the ideal comfortable temperature. And this garden was a piece of art! Bursts of color spread throughout lush greens made these spaces incredibly welcoming. I would inhale deeply while running by the old lilac tree along one side of the house, its soft fragrance a contrast to the scent of freshly watered greens. This is the kind of outdoor area I would love to have someday. Something with character that my husband and I can fix up to create our own peaceful outdoor space.
As my hubby and I reside in a teensy-tiny one bedroom apartment, we are limited to our yard projects. Specifically, our small concrete deck projects. This year I've decided to focus on creating an inviting outdoor space. This means fewer plants! I may or may not have drawn a floor plan of our deck to space plan (hey, I can't help it, I'm analytical!). I found a charming wrought iron bistro set to replace our pitiful Ikea end table and stools, and it completes our deck perfectly! Glazed ceramic pots line the railing, carrying vegetable starts and various herbs, just waiting to be snipped and tossed into a fresh salad. In the mornings before work, I can sip a steaming mug of Earl Gray while reading a book or browsing Facebook, er-the news, on my laptop, more often than not bundled up in sweats because come on, springtime in Oregon isn't exactly balmy.
A few days after assembling the bistro set, we had an I-can't-believe-it's-SUNNY day. In the Willamette Valley. In May. Well of course I grasped this opportunity to dine outside! For dinner I prepared Tilapia Milanese, mushroom risotto and sauteed asparagus with lemon zest. Risotto is very time consuming and hands on, so wild rice makes for a great alternative dish. The parsley, lemon and bread crumb mixture adds a simple bite of freshness and texture to the tilapia without overpowering it. This breading would work great on other types of fish, but tilapia is easy on the wallet. Just make sure it's fresh!
As I sat typing this, a glance outside revealed the typical charcoal gray skies drizzling determinedly. I knew if I just closed my eyes I could imagine the comforting sun on my face, the scent of freshly cut grass as I scrunch my bare toes in its lush green blades, and the sound of feet marching over the gravel path as my best friend approaches to see where her sister is.
Tilapia Milanese
Food Network Magazine
4 servings
4 6-ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
3 to 4 tablespoons extra-virgin olive oil
1. Preheat oven to 425-degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish.
2. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate.
3. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter.
4. Transfer the fish to the oven and bake until cooked through, about 8 mintues. Serve with the lemon wedges.
I learned a new fact about Cinco de Mayo this week: Contrary to what most people believe, it’s not Mexico’s Independence Day (that lands in September). It’s a day to commemorate the Mexican army’s surprising win over French forces on May 5th, 1862. Here in the states, it’s a day to celebrate Mexican heritage, usually with a tasty Mexican feast and a few too many margaritas.
My husband and I invited a few friends over to partake in a dinner of homemade salsa and guacamole, a pulled pork taco bar and of course, margaritas! I wanted to make a dessert appropriate for this Mexican celebration, but nothing too filling. No one would have much room after dinner for a rich dessert like cupcakes. We still reminisce about last year’s Cinco de Mayo where everyone was dangerously stuffed to the point of uncomfortableness due to my delicious and deceptively filling enchiladas. These Mexican wedding cookies were perfect; easy to make and small enough to be included after dinner.
The recipe calls for blanched almonds, which are almonds without their dark skins. Those weren’t available at my neighborhood grocery store, so regular whole almonds worked just fine. When roasting the little guys, stay close to your oven to detect the soft almondy scent: then you know they are done. Oh, and trust me, when you’re adding the flour mixture to your mixing bowl, the smell is absolutely heavenly. You face a real danger of having your nose lobbed off by your mixer paddle, you’re smelling so hard. These cookies have a light, crumbly texture that works perfectly with the buttery goodness of the almonds and the earthy undertone of the cinnamon.
Mexican Wedding Cookies
5 oz. whole blanched almonds (1 cup), PLUS 40 more for decorating
2 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temp.
2 1/4 cups sifted confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 large egg white, beaten
1. Preheat oven to 350-degrees. Spread 1 cup almonds on a rimmed baking sheet; toast until fragrant, about 12 minutes (mine took about 8-9), stirring occasionally. Transfer to a shallow bowl and set aside to cool.
2. Place toasted almonds, flour, salt, and cinnamon in the bowl of a food processor;
process until nuts are finely chopped, about 1 minute.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup confectioners; sugar on medium speed until light and fluffy, about 4 minutes. Add vanilla and almond extracts; beat until combined.
Add the chopped-almond mixture; beat on low speed until dough just comes together.
4. Roll dough into twenty (or so) 1 1/2-inch-diameter balls; place on two baking sheets, spacing 2 inches apart.
Flatten each ball slightly.
5. Place the 40 remaining whole almonds and 1 tablespoon beaten egg white in a small bowl; toss to coat.
Press two almonds into top of each cookie.
6. Bake cookies until lightly browned around the edges, about 15 minutes, rotating halfway through.
Transfer sheets to a wire rack; let rest until cookies are cool enough to handle.
7. Place remaining 1 1/4 cups confectioners' sugar in a fine-mesh sieve. Sift sugar over cookies, reserving any remaining sugar. Return cookies to baking sheets. Let cookies cool 15 minutes, and coat with sugar again. Cookies can be stored in an airtight container at room temperature up to 1 week.
On quiet afternoons at work, in the last hour before closing, my coworkers and I can become rather antsy. Especially when the weather outside is gorgeous, begging you to ditch the heels and go frolic in the warm sunshine! Hours spent at our desks in the windowless office leads to bouts of restlessness, thus resulting in a small herd of designers flocking to the showroom TV set to HGTV. The best cure for this stir-craziness: "House Hunters International". We will "ooh" and "ahh" over the sandy beach-front villas, the Paris flats overlooking cobblestone streets leading to the neighborhood boucherie, and the centuries old Italian farmhouses with heaps of character in need of a little TLC.
Two of the programs this past week visited small villages in France. Places where the local cuisine features uncomplicated dishes that are all about highlighting the main food, not masking the flavor with heavy sauces and a dozen different spices. The little chef in my head instantly began yearning for something simple, rustic and perfect for the beginning of these brief bouts of clear weather in the Willamette Valley. This led to the decision to reintroduce myself with "le poulet". The tricky bit of poultry that wasn't cute when living, and especially isn't now that it's completely bare, requiring exact cooking to ensure moist, fully-cooked meat with crisp, golden skin. No matter how closely I would follow recipes, constantly poking and prodding with the thermometer, trying to see if the juices were "running clear" from the thighs, these birdies always ended up needing more cook time and were way too much of a pain.
The America's Test Kitchen TV Show cookbook has a simple recipe for roast chicken that I was willing to give a shot. This book has not let me down yet! Start with brining the chicken to encourage that extra juiciness while it cooks. The butter gives the skin that crispy, I-don't-care-how-caloric-it-is goodness. The fresh lemon wedges scent the chicken with a brightness that doesn't overpower the dish, allowing fresh spring vegetables to shine alongside. Sauteed asparagus with lemon zest along with sour cream and chive smashed potatoes were the perfect accompaniments. Leftovers are perfect additions for salads, homemade pizzas, stir-fry dishes, etc. Enjoy!
Classic Roast Lemon Chicken
1/2 cup table salt
1 (3.5 to 4-pound) whole chicken, giblets discarded
2 lemons
6 medium garlic cloves, crushed and peeled
4 tablespoons (1/2 stick) unsalted butter, 2 tablespoons melted and 2 tablespoons
chilled and cut into 2 pieces
Ground black pepper
1 3/4 cups low-sodium chicken broth
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1. Dissolve salt in 2 quarts cold water in a large container. Submerge chicken in brine, cover, and refrigerate for 1 hour. Remove chicken, rinse well, and pat dry with paper towels.
2. Adjust an oven rack to the lower-middle position; heat oven to 375-degrees. Spray a V-rack with vegetable oil spray and set in roasting pan.
3. Cut 1 lemon lengthwise into quarters. Place lemon quarters and garlic into the chicken cavity. Brush the breast side of the chicken with 1 tablespoon melted butter and season generously with pepper. Place the chicken, breast side down, in the V-rack, then brush the back with the remaining 1 tablespoon melted butter and season generously with pepper.
4. Roast the chicken 40 minutes. Remove roasting pan from the oven; increase temp to 450-degrees. Using two large wads of paper towels, flip the chicken to breast side up; add 1 cup of chicken broth to the pan. Return the pan to the oven and continue roasting until the thickest part of the breast registers 160 to 165-degrees and the thickest part of the thigh registers 175-degrees on an instant-read thermometer, about 35 to 40 minutes longer. Remove pan from oven; tip the V-rack to let the juices from the chicken cavity run into the roasting pan. Transfer the chicken to a carving board and let rest, covered, while making the sauce. Remove the V-rack from the roasting pan.
5. Adjust the oven rack to the upper-middle position and heat the broiler. Skim the fat from the drippings in the roasting pan, add the remaining 3/4 cup chicken broth, and set the roasting pan on a burner over high heat (I transferred mine to a large saute pan). Simmer the liquid, scraping the pan bottom with a wooden spoon to loosen the browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off the heat.
6. Discard the lemons and garlic from the cavity. Cut the chicken into pieces (breasts, thighs, legs, wings). Pour the accumulated chicken juices into the roasting pan, then place the chicken quarters, skin side up, into the sauce in the roasting pan; broil the chicken until the skin is crisp and deep golden brown, 3 to 5 minutes. Transfer the chicken to a serving platter.
7. Halve the remaining lemon lengthwise; squeeze the juice of one half into the roasting pan; cut the remaining half into four wedges and set aside. Whisk the remaining 2 tablespoons butter into the sauce until combined; stir in the parsley and thyme. Season with salt and pepper to taste. Serve the chicken with the pan sauce and lemon wedges. *Note: Sauce is to-die-for over the sour cream and chive smashed potatoes. It's highly recommended.
