Hong am Rèisleck + a visit to Luxembourg {#abbecedarioUE}

Luxembourg is the eighth stop on our (alphabetical by dish) Culinary Journey through Europe - and I am super excited to be the host on this stop!  I first discovered this group through one of my fellow Cook the Books hosts, Simona.  It sounded right up my alley - a journey through Europe, doing a little mini-study on each country.

Although life got crazy and the train has whizzed right by some of the countries for me (I did make the stops in the Netherlands and Slovakia), I'm so happy to be giving you a quick glimpse of this breathtakingly beautiful country!  Seriously, I didn't know much (okay, anything) about Luxembourg until now.  But, oh, how I wish I could set foot there for real one day soon.  Especially the Moselle Valley...by all looks, I could make a life there!

Now, obviously I'm no expert...and I haven't done extensive research...so by all means, if you are from (or know anybody from) Luxembourg, please feel free to add to what I've found.  Here goes:

Official name:  Grand Duchy of Luxembourg
Languages:  Luxembourgish, French, German, and even English is widely spoken
Geography:  Area 2.586 square kilometers/ 999 square miles
Neighboring countries: Germany, Belgium, France
Population: 511,800
Capital: Luxembourg City
Currency: Euro
Climate: Luxembourg enjoys a temperate climate with no extremes, thanks to the influence of the sea traveling over the lands to Luxembourg.  May and June are the sunniest months, but July and August are the hottest months.  The end of the year brings cold weather and snow.  The best time for a vacation to Luxembourg would be from May through Mid-October when the most pleasant temperatures prevail.
Government: Constitutional Monarchy under a system of Parliamentary Democracy (Head of State - HRH Grand Duke Henri)
Time zone: UTC+1

Luxembourg City: Although Luxembourg itself is a small country, its capital, Luxembourg City, is full of life and culture.  It is home to at least 150 different nationalities, which contribute to its eclectic mix of creative, multicultural programs and activities.  You can find museums, theaters, and concert halls in the city, as well as an abundance of green spaces like parks and gardens. Sitting alongside historic monuments and ancient fortresses are hi-tech buildings and contemporary architecture.  It is also part of the UNESCO World Heritage.

North Luxembourg:  Picturesque villages, forests, medieval ruins and fortifications, winding valleys, and scenic highlands - as well as hiking and cycling trails that allow you enjoy all of that, make Eisleck or Oesling (the Luxembourg Ardennes) a destination spot!

Visit castles and nature reserves (Naturpark Our or Naturpark Oewersauer), or parks dedicated to mountain biking or Nordic walking, hike the length of the Sure, the Wark, or the Alzette and be amazed by sculpted landscapes and rock formations.  In this area you will also find markets, outdoor performances and concerts, and even medieval revival festivals!

Mullerthal:  Often referred to as the Little Switzerland of Luxembourg due to its unique rock composition and soil erosion that have created a landscape similar to that of Switzerland.  This area contains attractions such as The Benedictine Abbey of Saint Willibrord, and a Roman Villa.  The Mullerthal Trail spans 110 kilometers of stunning valley trails that can be hiked by one with experience.  you would find rock formations and footpaths that will lead you through fields and forests, as well as opportunities for walks that are a bit more tame, offering numerous views of breathtaking proportions.

Here you will also find rich, local cuisine based on honey, cheese, and liqueurs, as well as first-class restaurants serving "refined" dishes in the natural environment of the Lower Sure valley.

The Moselle Valley: Wine and water!  One of the most stunning valleys of Luxembourg, Moselle is famous for its wineries, vineyards, charming hotels, and medieval towns.  The Moselle River is one of Luxembourg's major rivers with a trajectory along the Luxembourg border than runs 39 kilometers in length and forms a natural boundary with Germany.

Steep hills and vineyards are the Moselle Valley's claim to fame, and it is the birthplace of Luxembourg wines such as Riesling, Auxerrois, and Pinot Gris.  You can also find large plantations of fruit trees, which lead to the prodution of juices, liqueurs, and schnapps.  If you visit, you can find many themed hikes which will allow you to fully discover this beautiful regions.

Equally desirable to the wine and fruit that are a product of this region, are water sports!  The Moselle River allows for swimming, water skiing, boating, and even some year-round cruises.

South Luxembourg: In the south of the country, you will find The Land of the Red Rocks, or the Terres Rouges region.  Back in the industrial era, Luxembourg had a successful steel mining industry due to the red ore found in the area.  The former steelworks in this area have been repurposed to serve modern times and the region's industrial culture.

You'll find more modern, trendy cities that form a youthful, dynamic atmosphere in the south of Luxembourg.  Street theater, concert halls (like the famous Rockhal), and rock festivals help form this new, urban complex.  The major commercial cities of Luxembourg are here, including Esch-sur-Alzette, Differedange, and Dudelange.  The future campus of the University of Luxembourg will be located in Esch-Belval, of the Terres Rouges region.

Among the attractioins in this former mining area, there is also a wide range of family and children's activities, such as discovering underground galleries of the old mines of Rumelage via creaking locomotive wagons, or stop by the Parc Merveilleux in Bettembourg to view the crocodiles, parrots, snakes, and monkeys.

Cuisine: From the mountains in the north of Luxembourg, you'll find smoked meats, particularly ham and pork, served with beans, potatoes, and local vegetables - including the national dish of Luxembourg, Judd mat Garrdebounene, a traditional smoked collar of pork that has been soaked overnight, then boiled with vegetables and spices.  It is then sliced and served with broad beans and boiled potatoes.

Trout, pike, and crayfish are the basis for many dishes from the local rivers.  There are also many bakeries and patisseries serving local cakes, fruit pies, and pastries, as well as small sugar-coated doughnuts, and äppelklatzen (apples in pastry).  The local cheese specialty is kachkeis or cancoillotte, a soft spread.  Liver dumplings with sauerkraut and boiled potatoes...black pudding with applesauce, sausage with mashed potatoes and horseradish, green bean soup...the dishes vary from region to region, but the thing that they all have in common is the reliance on local meats, fish, and produce.

Many dishes are served in a Riesling sauce, made with the local wine from the Moselle Valley I talked about earlier.  It is often served over seafood, or in another popular dish, Hong am Rèisleck, which I made today.  In its most basic form, it is browned chicken with mushrooms in a white wine sauce (similar to the French Coq au Vin).  Served over noodles or dumplings, it is simple, creamy and delicious, comfort food at its best.

Hong am Rèisleck (Chicken in Riesling)

by Heather Schmitt-Gonzalez

Prep Time: 10-15 minutes

Cook Time: 45 minutes

Keywords: simmer entree chicken mushrooms wine Luxembourg

Ingredients (serves 6-8)

• 3 ounces (6 tablespoons) butter, divided
• 1 (4-5 pound) chicken, broken down into 8 pieces
• 2 small onions, chopped
• 2 cloves garlic, finely chopped
• 1.5 ounce (3 tablespoons) Cognac or Sherry
• 1 cup Riesling
• 1/4-1/2 cup chicken stock/broth
• 6 ounces mushrooms (cremini or button), chopped or sliced
• 1 tablespoon flour
• 4 fluid ounce heavy cream or half & half
• 1 large egg yolk
• sea salt
• freshly ground pepper
• freshly grated nutmeg
• small handful parsley, roughly chopped
• hot noodles or dumplings, for serving

Instructions

Heat half of the butter in a large, wide pan with deep sides over high heat until hot. Season chicken with a bit of salt and pepper and add to the hot pan, skin side down. Sauté until skin has browned, then flip over. If your pan isn't large enough to hold all of the chicken at once, do this in two batches, removing the first batch to a plate and returning it with the juices it's released back to the pan before the next step. Add shallots and garlic to the pan, and continue to sauté for another minute or two.

Carefully add the Cognac to the pan and allow it to almost evaporate. Add the Riesling and chicken stock to the pan, turn heat down to a gentle simmer, and allow to cook for about 20-30 minutes, or until the chicken is cooked all the way through.

While this is cooking, put the remaining butter into a pan and sauté the mushrooms until they just begin to turn golden in spots. Add them to the pan with the chicken. Whisk together the flour, heavy cream, and egg yolk; pour over and around the chicken while stirring/moving everything around, and immediately turn off the heat. Season to taste with a bit more salt and pepper, and a few grates of fresh nutmeg. Stir in the parsley.

Serve hot over hot buttered noodles or with dumplings.

Powered by Recipage

Can't figure out what to make?  Browse these Recipes from Luxembourg for inspiration!

This month on the European Community Culinary ABC's journey we are going to Luxembourg.  I am the host this round, and kicking it off with H is for Hong am Rèisleck.   Abbecedario Culinario was started by Trattoria Muvara.

 Do you want to be a part of our culinary journey stop in Luxembourg?  

If so, simply:

• Post a recipe from Luxembourg by midnight on Sunday, June 23, 2013
• In your post, please link to this post and to the Abbecedario Culinario community page (use of logo is optional, but always appreciated).  You may link up an older post if you update it with these links.
• Leave a link to your post in the linky tool below in this manner (Name of dish - Your name from Your blog name) - or in the comment section if you cannot figure it out, and I will add it.  
• Please leave a comment on this post letting me know that you've joined us on our trip to Luxembourg!

I can't wait to see what dishes Luxembourg inspires you to make in the kitchen!

Recipes from Luxembourg

---

1. Äppelkuch - Resy from Le Tenere Dolcezze di Resy

2. Baked Apples with Cheese - Cinzia from Cindystar

3. Baumkuchen - Tamara from un pezzo della mia MAREMMA

4. Bouneschlupp - Soul Paleo from Armonia Paleo

5. Bouneschlupp - Uomo in Bagno from Un Uomo dal Bagno alla Cucina

6. Bouneshclupp - Rosa Maria from Torte e dintorni

7. Brennesselszopp - Marta from mangiare e un po come viaggiare

8. Bretzelsonndeg - Resy from Le Tenere Dolcezze di Resy

9. CAKE alle BANANE e CEDRO - speedy70 from A Tutta Cucina

10. Faisan a la Biere Blonde Avec Gratinated "Deux Pommes" - Carla Emilia from Un'Arbanella Di Basilico

11. Flamicherzooi - Carla Emilia from Un'Arbanella di Basilico

12. Gromperekichelchen - Aiu' from Trattoria Muvara

13. Gromperekichelcher - Brii from Briggishome

14. Gromperekichelcher - Lucia from TORTADIROSE

15. Gromperenzalot (Sausage Potato Salad) - Lynne from Cafe Lynnylu

16. Hong am Rèisleck - Heather from girlichef

17. Kèiskuch - Fr@ from Sciroppo di Mirtilli e Piccoli e Equilibri

18. Kèiskuch - Mony from Gata da Plar

19. Kèiskuch (Cheese cake) - brii from briggishome

20. La Torta Baamkuch - Anisja from La cucina di Anisja

21. Luxembourg plum tart - Simona from Briciole

22. Quetschentaart (Torta alle prugne del Lussemburgo/Luxemburg plum tart) - Terry from Crumpets & co.

23. Saute DEndives Aux Moules - Carla Emilia from UnArbanella di Basilico

24. Tarte aux Quetsches - Carla Emilia from Un'Arbanella di Basilico

25. Tarte aux quetsches (Cake with Plums) - Cinzia from Cindystar

This linky list is now closed.

Linky Tools  |  Linky Blog 2013

sources:
Visit Luxembourg (*all photos of Luxembourg in this post are courtesy this site)
Luxembourg cuisine 

Irish Cobbler Cocktail

Sometimes, you're just hangin' out, minding your own business, when innocently start flipping through your Instagram account and are assaulted with a gorgeous photograph.  A photograph that you just can't get out of your mind.  No matter how hard you try.

Isn't it funny, the emotion that a picture can invoke?

This happened to me last weekend when I saw this shot from my friend Gerry from Foodness Gracious in my Instagram stream.  It looks like it was torn straight from the pages of a magazine.  Or like it should immediately be plastered into one.  Don't you think?

photo by Gerry Speirs of Foodness Gracious via Instagram, used with permission

His caption: "Irish Cobbler" time #mixologist.  Ooooohhhhh, Irish Cobbler!?  I knew I had to have one right that instant. And short of hopping a plane to Cali, that wasn't going to happen unless I figured out how to make one myself.

So, that is exactly what I did.  Now this was my first time hearing of an Irish Cobbler, or a Cobbler of any sort - which it turns out is actually a fairly common type of drink.  Apparently not in my circles.  Of course, my circles consist mainly of my "home bar", so no surprise there.

I found a couple of different varieties.  Some as simple as muddled blackberries, Irish whiskey, and simple syrup shaken and strained over ice.  Another was basically the same, but added fresh sage and some cream sherry - it was also muddles, shaken, and strained over ice.  But that photo that Gerry took while he was waiting for his cocktail showed muddled blackberries sitting underneath a mountain of shaved ice.  And darn-it-all, that's what I wanted, too!

So, my version of an Irish Cobbler is a mash-up off all of those elements.  Fruity, slightly sweet, lightly spiced (Gerry's had cinnamon...but I used nutmeg), maybe even a tad complex with the addition of a good Irish whiskey and that splash of cream sherry.  Thirst quenched.

Irish Cobbler {cocktail}

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage vegan soy-free alcohol blackberries whisk(e)y summer

Ingredients (2 cocktails)

• 16 ripe blackberries
• 3 fluid ounces Irish Whiskey
• 3 fluid ounces simple syrup
• couple splashes of cream Sherry, optional
• freshly grated nutmeg
• crushed ice

Instructions

Divide the blackberries among 2 glasses and muddle until the beautiful juices have been mostly released from the berries (leave a few chunks).

Add crushed ice to fill both glasses, right on top of the muddled berries.

In a cocktail shaker, over an ice cube or two, shake whiskey, simple syrup, cream Sherry (if using), and a couple grates of nutmeg. Shake and pour over ice.

Stir with a long-handled spoon and finish with another grate of nutmeg, if you wish. Enjoy!

notes:

to make simple syrup: combine equal parts sugar and water in a pot, and bring them just to a simmer, stirring to dissolve syrup. Let cool completely. Store in refrigerator.

Alternately, you could muddle the berries in the cocktail shaker before adding everything else, and then pour cocktail in its entirety over the crushed ice. If you don't like chunks of berries in your cocktail, this is the way to go.

Paletas de Arroz con Leche #SummerOfThePopsicle

It's no exaggeration when I tell you that we have a batch of leftover Arroz con Leche in the fridge at least twice a month.  At least.  It's my husband's favorite comfort food.  It's his go-to when he's rummaging through the fridge and the pantry and can't find anything to eat.

And really, I can't tell you how many times I looked at a container of leftover sweet, milky rice and thought about trying to make a batch of paletas with it.  And yet, it never happened.  I would put it off - which is ridiculous, because really, if the rice is already made, it takes no more than 5 minutes to put the mixture together and get it into the molds.  The longest part is the wait for them to freeze.

Tilapia a la Veracruzana

I'm not sure if you've noticed or not, but over the past couple of months, I have been taking part in a little challenge put forth by Pomì Tomatoes.  Basically, if participating, you are given an ingredient for the month which you are to pair with Pomì tomatoes.  The ingredient for March was wine.  April was eggplant (I was fortunate enough to win this challenge).  And this month's iPomì challenge is fish.

I have changed my mind on what I wanted to make approximately 37 times.  No joke.  I've gone back and forth so many times from a good (insert fish here) Puttanesca en Papillote to a Spicy Fish Ball Soup to a lightly breaded Tuna with Tomatoes to Cod Fritters to.... yeah.  I've been super indecisive.  

Finally I put out a little "social network" call for suggestions on what other people would make with a box of Pomì tomatoes and fish of their choice.  I loved hearing the responses and suggestions from everybody.  Suggestions that varied almost as much as the potential-recipes already floating around in my skull.

But then I received a suggestion that I couldn't get out of my head.  It was for a sauce known as Salsa Veracruzana.  It's something I've made before, but not for years.  It hails from Mexico (Veracruz. Obviously), and takes into account some of the Spanish influence on cooking brought over by the conquistadors.  It's chunky and briny and beautifully rustic.  And the perfect cloak for pretty much any variety of fresh fish.  Though it's good on plenty of other things, as well.

Although all versions are essentially the same, this is my version.  And personally, I could eat it all by its lonesome, with a spoon.  But fish of any sort only elevates it that much higher.

Tilapia a la Veracruzana

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: entree sauce fish tomatoes Mexican

Ingredients (serves 4 + extra sauce)

for the Salsa Veracruzana

• 1 (26.46 ounce) box Pomi chopped tomatoes
• 3 (medium-large) red bell peppers, roasted (then stemmed & seeded), divided
• 1/2 cup water + more as needed
• 2 (medium) poblano chiles, roasted (then stemmed & seeded)
• 2 tablespoons olive oil
• 1 (medium) red onion, sliced thinly
• 4 fat cloves garlic, sliced thinly
• 1 teaspoon oregano
• 2 bay leaves
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons distilled white vinegar
• 1/2 cup Manzanillo olives, sliced
• 1/4 cup capers
• small handful fresh cilantro, chopped (heaping 1/4 cup once chopped)
• small handful fresh parsley, chopped (heaping 1/4 cup once chopped)
• sea salt
• freshly ground black pepper

for Tilapia

• butter or olive oil, for sauteing fish
• 4 (or more) Tilapia fillets

to finish

• lemon slices

Instructions

to make the Salsa Veracruzana (yield: 1 generous quart):

Pour the entire box of Pomi tomatoes into the jar of a blender. Add the 1/2 cup of water, and 2 of the roasted red bell peppers. Pulse until almost smooth, but it's okay if it is still slightly chunky. Set aside.

In a large, deep-sided skillet, heat the olive oil over medium to medium-high heat. Once hot, add the onion and garlic; saute until limp and beginning to turn a bit golden in spots, 7-10 minutes. Add the reserved puree to the pan. Adjust heat and allow to simmer gently for 15 minutes.

Thinly slice the remaining roasted red pepper, and the poblanos and add them to the pan after the 15 minutes has passed. Also add the oregano, bay leaves, lemon juice, vinegar, and a big pinch of salt and pepper. Continue to simmer for about 7-10 minutes. Mixture should be thick, but glumpy...if it seems too thick, stir in a little water at a time, to make it slightly loose.

Turn off heat, taste and adjust for seasoning; stir in the cilantro and the parsley. At this point, set aside and keep warm while you cook the fish. You could also cool it down and store in a jar or container in the fridge at this point.

making the Tilapia:

Sprinkle fish with a little bit of salt and pepper on both sides. Heat a skillet over medium-high and add a couple pats of butter or a big drizzle of olive oil. Place fish presentation side down and saute until golden and cooked halfway through. Flip and continue cooking until just done. This shouldn't take more than 5 minutes or so, total. Do it all at once, or in batches.

Serve 1-2 fillets per person (depending on the person), with a half cup or so of the Salsa Veracruzana per serving.

Garnish with a lemon wheel.

notes:

You can cook the fish in any manner you like...steam it, grill it, broil it...you don't have to saute it. Either way, it'll be delicious. Also, feel free to use with another type of fish (just adjust cooking times to thickness) - fillets, steaks, or even whole fish.

Salsa Veracruzana is also delicious with steak (my hubby's favorite way to eat it), prime rib, lengua (tongue), pork, chicken, or any way you choose.

Powered by Recipage

So tell me, what would YOU make with a box of Pomì tomatoes and the fish of your choice?

I received two boxes of Pomì Tomatoes at no charge to use as I pleased to test and develop a recipe using fish and Pomì Tomatoes.  I received no compensation for writing this post.  All opinions are my own.

Graham Cracker Cinnamon Paletas {#SummerOfThePopsicle guest post: Vintage Kitchen Notes}

Today kicks off a series of guest posts here on girlichef in honor of the Summer of the Popsicle!  Over the next 4 months, I am fortunate enough to have a different, talented blogger "holding the stick" (as I'm calling it), each Wednesday.  In other words, some of my amazing friends out there are going to be making popsicles, paletas, and ice pops - and then sharing them right here with you and me!  Just thinking of all of the array of icy cold treats to come puts a big, silly grin on my face.

So, without further ado, I turn the floor over to the woman who's going to get the party started....

Who's Holding the Stick: Paula from Vintage Kitchen Notes

Hey popsicle lovers! Since there´s a summer-long party going on here at girlichef, I´m coming to you from across the world, the lovely city of Buenos Aires, to share one of my favorite ice cream flavors, graham crackers cinnamon paletas, or stick ice cream as we call it here.

The icy sticks take me right back to my grade school years, when they were sold by a man on a bicycle who rode down my block offering three flavors, strawberry, orange and lemon, all water based, and so cold you had to be careful it didn´t stick to your tongue and had to have your mom come to your rescue. It was a weekend treat and the sound of the whistle had us all kids running outside while begging our parents to please, please buy us some paletas.

I love to be guest posting here, and with ice cream no less! Heather is such a source of inspiration, that when I had the chance to choose a recipe from all the Sunday Supper blogs, I choose her to-die-for soft pretzels with beer cheese sauce. Her style of writing and sometimes biting wit are amazing. A lady with personality, I like that.

So my paletas had to be something special. I got into the habit of making my own graham crackers some months ago, since I can´t get them here. And the more I made them, the more I became addicted to their cinnamon honey flavor. That´s not news, I know, who doesn´t love graham crackers, right? But let me tell you that when you mix them with some good, old fashioned, custard based ice cream, the flavor amplifies. More cinnamon, more caramel tones, more of everything that´s good about the cookies and the ice cream.

If you´re not in the habit of making ice cream you should have a serious talk with yourself, buy an ice cream machine and remedy that. If you already make ice cream but have never made paletas, you should grab a bowl the the stuff, a spoon and have an even more serious talk with yourself while you eat it. Paletas are so much fun. And so simple to make. Really.

You can even pour your favorite frozen drink, like a margarita for instance, and have the best happy hour of all summer.

Me, I´m going with the creamy cinnamon with ground graham crackers inside, and then some more on the outside. Just to make it over the top. Because the summer is just starting and this party deserves it!

Thank you my friend for having me here, it´s always exciting to share my food with you and get to know your readers.

Graham Cracker Cinnamon Paletas

by (guest post) Paula Montenegro of Vintage Kitchen Notes

Prep Time: 15 minutes + 6 hours in fridge + 4 hours in freezer

Cook Time: 15 minutes

Keywords: snack dessert vegetarian nut-free eggs milk cream July 4th Labor Day Memorial Day popsicles summer

Ingredients (10-12 medium-sized paletas)

• 2 teaspoons ground cinnamon
• 1 large cinnamon stick
• 1 cup whole milk
• 2 cups cream, divided
• 6 large egg yolks
• ¾ cup granulated sugar
• ¾ cup ground graham crackers + additional to sprinkle

Instructions

The cinnamon is roasted, but you can skip that step and also the cinnamon stick. It does give it a deeper, wonderful flavor.

In a small skillet (I use my crepe maker), toast the ground cinnamon and the stick, about 2 minutes until you smell the toasted aroma, tossing it around so you don´t burn it.

In a medium saucepan, heat the milk, 1 cup cream and the cinnamon stick. Bring just to a boil, remove from heat and let infuse for 5 minutes.

Put the yolks in a large bowl and gradually add the sugar, beating until beginning to thicken only. I do this with a hand whisk.

Take out the cinnamon stick, and add the warm milk gradually to the yolk mixture, whisking all the time.

Transfer this mixture back to the saucepan and cook, over medium heat stirring constantly, until the mixture thickens, some 3 to 5 minutes. Do not let it boil. When you draw your finger across the back of the spoon there should be a clear path.

Strain the mixture into a bowl, add the ground cinnamon and the remaining 1 cup of cream. Cover and refrigerate for 6 hours or overnight.

When you´re ready to put the cinnamon mixture into the molds, add the ground graham crackers. Pour the very cold custard into the popsicle molds, attach the stick and freeze for 4 hours, or more, until solid.

To unmold, pass the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can´t take the paletas out, put them under hot water for 5 more seconds, until you can unmold them.

Sprinkle them with additional graham crackers and eat.

adapted from In theSweet Kitchen, by Regan Daley

Powered by Recipage

While you're waiting for your paletas to freeze, drop by and pay Paula a visit at Vintage Kitchen Notes, and follow her in a few places if you don't already:  Facebook | Twitter | Pinterest | Google+

A huge, HUGE thanks to YOU, Paula for kicking this series off in style!  Your beautiful photos and touching stories are always a source of inspiration to me.  And I know that when I make a batch of your creamy, mouthwatering paletas, my family is going to be sending kisses your way.

Cashel Blue & Hazelnut Shortbread

I have been nibbling on a wheel of Irish Cashel Blue cheese for a couple of weeks now.  It's creamy, almost buttery texture, and it's delicate, green Roqefortii-veins have a way of beckoning me to snag a crumble and let it melt into a primal, musky puddle on my tongue.

Much to the chagrin of the other inhabitants of my home.  Aka, the family.  The only ones in my house whose senses trill at the presence of blue cheese are me ...and the cat.

But that's not all bad.  That means that I wasn't batting off advances toward my wheel of Cashel Blue as I tossed around recipe ideas and commenced testing.  Mine.  All mine.  Though in all honesty, it would be nice to share.

Fresh Limeade w/ Chia Seeds

My new obsession?  Chia seeds.  Since the first time I tried them, I've wanted to put them into everything.  I love the way they plump up and get all gummy, in the way that tapioca gets gummy.  Plus, they're a superfood.  How can I resist that!?

They are an ancient source of fuel, originally used regularly by the Aztecs and the Mayans as part of their diet - and their main source of fuel for long expeditions.  It's said that just one tablespoon of chia seeds can sustain a person for 24 hours.  Plus, chia seeds are the highest known plant source of omega-3 and omega-6 Essential Fatty Acids.

What else? They help boost metabolism and lean muscle mass. They add bulk and nutrients with very few calories, therefore are helpful in weight loss and maintenance.  Their high concentration of omega-3's helps to lubricate and keep joints supple.  Aside from the EFA's, they contain about 20% protein, and are a source of fiber, calcium, iron, magnesium, niacin, zinc, and phosphorus. Fun fact?  They can absorb seven times their weight in water (ummm...bulk...weight loss).

Oh, and did I mention that I love their gooey, gummy texture? Yeah.

A great way to start adding chia seeds to your diet is to put them into your favorite beverage.  I'm talking things like water (add a squeeze of lime), juices, agua frescas, lemon and limeades, shakes and smoothies, and even tea.  You want to let them sit in the liquid for at least 30 minutes to give them time to start soaking up that liquid...so you get that crazy mouth-feel.  They are still digestible if you don't soak them, though.

Lately, fresh lemonade or limeade like this one have been on the fridge shelf constantly.  It's an incredibly refreshing way to stay hydrated AND get the nutritional benefits of the chia.  Plus, how perfect is it for the hot weather?  We often feel like eating less this time of year, anyway.  Drinking our nutrients, while filling the space in our stomach?  It seems like the way to go.  Also perfect for a picnic.  Simply whip up a big batch and put it in jars or bottles with tight-fitting lids.  Slide into a cooler and you're set!

Fresh Limeade with Chia Seeds

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 30 minutes in fridge)

Cook Time: n/a

Keywords: beverage vegan soy-free nut-free limes chia seeds

Ingredients (approximately 1 quart)

• 5 small-medium limes, scrubbed & quartered
• 4 cups cold water
• 1/2 cup sugar, or to taste
• 1/4 cup chia seeds

Instructions

Place the lime quarters, water, and sugar in the jar of a blender and pulse 10-20 times. You want to release the juice and oils from the limes, but not crush the skins too much (or the limeade will be bitter). Set a strainer over a pitcher and pour the limeade through, pressing down on the solids to release as much liquid as possible.

Stir in the chia seeds, and refrigerate for at least 30 minutes. Stir before serving, chilled and over ice.

adapted from Paletas

sources:
The Ancient Chia Seed: How it Can Benefit your Health 
(Care2) Ancient Chia Seeds: An Ancient American Superfood 

Asparagus Tart inspired by The Color of Tea {cook the books}

Let me preface this by saying that I don't remember a singular mention of asparagus in this book.

And let me next apologize for not making dainty, colored shells filled with creams, jellies, and ganache in an array of alluring flavors.  Because way-back-when (a couple of months ago), I basically vowed that I would be making macarons in honor of our current Cook the Books selection, The Color of Tea.  You see, I'd already enjoyed this book once before.  And I mentioned that the heading of each chapter sets the mood with a particularly delicious sounding macaron flavor like Coconut with Passion Fruit-Spiked Buttercream, Vanilla with Raspberry Markings and Raspberry Gel insertion, and Honeycomb with Milk Chocolate Ganache.  You know, just to name a few.

Our main character, Grace, actually opens up her own shop that serves macarons in the city of Macau, China.  I mean, in this novel, macarons are basically a metaphor for the delicacy, fragility, and beauty of life.  And yet, I didn't make any the first time I shared The Color of Tea with you.  And now, I'm not sharing them with you this time, either.

I'll admit that it does have a teensy little bit to do with my week-long macaron making (or rather, attempting to make) marathon.  I've sort of put the task of mastering the macaron on the backburner.  I mean, I'll happily eat them with gusto should they appear in front of me - I just haven't been in the mood to try baking any myself again.

But amidst the array of enticing macarons sits the most delectable...the most sensuous...the most unforgettable tomato tart.  It lurks in the underbelly, in the background, if you will.  But I think the tomato tart that Grace associates with her mother, and with her husband, is the epitome of love in the novel.

I almost made a different version of a tomato tart than I did last time.  I wanted to make a tomato tart.  I yearned for a tomato tart.  (As a matter of fact, since I didn't actually wind up making one, these feelings all still apply.)  But, I just couldn't find any worthy tomatoes at this time of year.  Worthy like this...

Next to the peaches were boxes filled with tomatoes still clinging to their vines.  The ripe tomato smell was almost sexual.  It filled my nostrils as I lifted up a box.

So, since it is full-on Spring, I turned to a veg that is in season right now to make my tart, Asparagus.  Half of the slender spears standing at attention, the other half slightly bent to one side, as if swaying to the music...green and dusky purple.  I also found a block of Monterey Jack cheese with brilliant red flecks of roasted red peppers inside that I knew needed a place in the tart.  Add a little garlic oil...a smattering of black pepper and the smoked sea salt I'm so obsessed with, and it makes Spring seem almost as sensual as Summer.

Asparagus Tart

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Keywords: bake entree breakfast vegetarian sugar-free soy-free nut-free asparagus cheese spring

Ingredients (serves 4)

• 1 sheet puff pastry, thawed (half of a 17.3 ounce box)
• 6 ounces Monterey Jack cheese w/ Roasted Red Peppers, shredded
• ~1 pound asparagus spears
• 1-2 tablespoons garlic oil
• smoked sea salt
• freshly ground black pepper

Instructions

Preheat the oven to 400° F. Flip a baking sheet upside down (or use a rimless baking sheet), and set a piece of parchment paper on it.

Lightly flour a work surface and roll the sheet of puff pastry dough out into a rectangle that measures approximately 16" x 10". Lightly score a 1-inch border all the way around the dough, without cutting all the way through. Dock the dough, inside of that border, all over with a fork.

Slide into preheated oven and bake for 15 minutes, or until golden.

Remove from oven and scatter cheese as evenly as you can over the puff pastry, inside of the border. Trim the ends of the asparagus so that they fit neatly inside of that border, as well. Line the asparagus up on top of the cheese, alternating every spear, tip to tail. Drizzle the garlic oil all over the asparagus, and sprinkle with salt and pepper.

Slide back into oven and bake for another 20-25 minutes, or until the asparagus is just tender.

notes:

Feel free to use any type of cheese you like; swiss, gruyere, or fontina would be nice, as would goat cheese. You could substitute olive oil for the garlic oil, if you wish. And speaking of garlic, scattering a handful of roasted garlic cloves under the asparagus would be nice, too.

Powered by Recipage

The Color of Tea was chosen by one of my Cook the Books co-hosts, Deb of Kahakai Kitchen, as our foodie-read for this round.  Submissions are due by the end of the day on Monday, May 27.

Also, join us for our next book, chosen by Simona of Briciole - How to Cook a Wolf by M.F.K. Fisher.



This post contains Amazon affiliate links.