California Chopped Salad with Shrimp

Sometimes I've just gotta keep it real, so here goes.  I've been wanting to make this salad ever since I received my copy of Weeknights with Giada, which was over a year ago. In fact, it was the number one recipe I wanted to make after paging through the book.  Any reasonable person would have went out, bought the ingredients, and made the salad. What did I do?  I stared at the recipe in the book and thought about all the washing, chopping, grilling, whisking, and tossing.  Then I just flipped the page to something easier and more convenient.  For an entire year! 

Last week I was flipping through the book again and this recipe was staring me right in the face.  I decided it was time to make the salad.  I bought the ingredients with the intention to make the salad for dinner that night.  Truth: it took me three days to psych myself up and make the salad! I may just be the Queen of Procrastination!

I had to force myself to get started on the salad, but I'm so glad I did!  This salad is bursting with bright fresh flavor and hits all the notes that a good salad should.  You get the crispness form the lettuce and tortilla strips, the creaminess of the avocado, the smokiness from the grilled corn and zucchini, tender bites of sweet grilled shrimp, and the fresh flavor of juicy summer-ripe tomatoes.  This colorful salad gets tossed in a zingy and refreshing lemon vinaigrette that quite simply brings all the flavors to life. 

I might just have it in me to make another one.

California Chopped Salad with Shrimp

Adapted from Weeknights with Giada

by Giada De Laurentiis

Serves 4

1 head of romaine lettuce, trimmed and halved lengthwise

1 ear of corn, husk and silk removed

2 medium zucchini, halved lengthwise

6 colossal or 12 extra large shrimp, peeled and deveined

olive oil, for drizzling

salt and black pepper

1/2 head butter lettuce, torn

2 medium tomatoes, chopped into 1/2" pieces

1 avocado, peeled, seeded, and cut into 1/2" cubes

2 cups store-bought tortilla strips

Dressing:

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1-1/2 tablespoons agave nectar or honey

1 garlic clove, minced or grated 

salt and pepper to taste

Drizzle the corn, zucchini, and shrimp with olive oil.  Season with salt and pepper to taste.  Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.  Grill the shrimp for 2 to 3 minutes on each side, until the shrimp is opaque and cooked through.

Add the romaine and butter lettuce to a large salad bowl.  Using a sharp knife, remove the kernels from the corn and add to the salad bowl.  Chop the zucchini into 1/2-inch pieces and add to the bowl.  Cut the shrimp into 1/2" pieces and add to the bowl (I used medium shrimp so I just left them whole).  Add the tomatoes and avocado to the bowl.  

In a small bowl, whisk together the lemon juice, extra virgin olive oil, agave nectar, minced/grated garlic, and salt and pepper to taste.  Whisk until smooth.

Pour the dressing over the salad (use discretion as you may not need to use it all) and toss until all the ingredients are coated.  Season to taste with salt and pepper.  Garnish with tortilla strips and serve.

Potluck Week at IHCC!

Every Sunday @ Kahakai Kitchen

Yotam Ottolenghi's Tahini Cookies

Tahini is a paste made from sesame seeds that is used in both sweet and savory dishes.  Tahini smells very similar to peanut butter so when I saw this recipe for tahini cookies in Yotam Ottolenghi's cookbook, Jerusalem, I knew I'd have to try them.

 I would describe these cookies as a cross between a shortbread cookie and a peanut butter cookie.  They certainly have the texture of a shortbread cookie, but the mild flavor of a peanut butter cookie.  I enjoyed these cookies because they weren't too sweet and had a pleasant mild flavor.  I would have preferred just a touch more tahini because the flavor was quite subtle, but otherwise I really enjoyed these.  Definitely a fun cookie to make if you have extra tahini on hand!

    

Tahini Cookies

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Makes 30-35 cookies

2/3 cup sugar

2/3 cup butter, at room temperature

a very full 1/2 cup tahini paste

1/2 teaspoon vanilla extract

5 tablespoons heavy cream

2 cups plus 1-1/2 tablespoon all purpose flour
 ground cinnamon, optional*

extra sugar, optional*

Note: These cookies do benefit from a sprinkling of sugar or cinnamon/sugar prior to baking.

Preheat the oven to 400F.  Place the sugar and butter in a stand mixer fitted with the beater attachment and beat on medium speed for 1 minute, until just combined but no aerated much. With the machine running, add the tahini, vanilla, and cream, then add the flour and beat for about 1 minute, until the dough comes together.  Transfer to a work surface and knead until smooth.

Pinch off 2/3 oz/20g of the dough and roll into a ball between your palms.  Use the back of a fork to push down lightly on top of the ball so that it flattens just slightly and takes on the marks from the tines.  Place on a baking sheet lined with parchment paper.  Continue with the rest of the dough, spacing the cookies 1-1/4 inches apart.  Sprinkle a little cinnamon and/or sugar, or both, on each cookie and then bake for about 10 minutes, or until golden (you have to watch them closely as the bottoms will brown very quickly).  Transfer to a wire rack to cool before serving.  They will keep in a sealed container for up to 10 days.

Theme: Nuts and Seeds

Marinated Buffalo Mozzarella with Tomato

Last week my kids went back to school.  My daughter was really psyched for her first day of seventh grade at the middle school.  My son was really excited for his first day of first grade.  I was super prepped, really organized (for the first time ever), and fairly confident that all would go well.  Everyone really had a positive attitude and all was good.  Then the first day of school came and it was pretty much a nightmare.

Turns out my son's first grade teacher isn't real good at anything, especially when it comes to following safety and health guidelines.  For those of you that don't know, my son has severe food allergies and certain procedures are supposed to be followed at school. To sum things up, the teacher followed none of the procedures or rules.  In fact, she violated every single one and then some.  It made for a very frustrating and worrisome week.  It was also quite surprising because I've always felt like child safety is one of the strong suits at this particular elementary school.  I ended up having my first trip to the principal's office, but I think the issues are finely under control.  I certainly hope so, anyway.

Prior to all the problems, I had hoped to enjoy lots of time in my kitchen while the kids were in school.  However, all the issues caused so much concern I barely had time to slice a tomato and make a quick marinade.  Lucky for me, that's pretty much all that was needed for a fresh and flavorful light meal. 

This recipe was definitely a bright spot in my week.  I was able to pick the tomatoes and herbs right from my own backyard.  Making this dish was somewhat therapeutic for me.  There's no way you can look at all those bright colors and fresh flavors and not be happy.  I served the marinated mozzarella and fresh tomatoes over some good crusty bread.  It was crazy delicious!  I'd definitely recommend taking advantage of the fresh summer tomatoes and herbs right now.  Choose this recipe, or a similar recipe, and you will absolutely brighten your day!

Marinated Buffalo Mozzarella with Tomato

Adapted from Plenty

by Yotam Ottolenghi

Serves 4 as a starter

Marinade 

grated zest of 1 lemon

15 basil leaves, shredded

2 teaspoons chopped oregano

2 teaspoons best-quality extra virgin olive oil, plus extra to finish

1 large garlic clove, minced

1/2 teaspoon red pepper flakes, or to taste

salt and pepper

8-9 ounces buffalo mozzarella

2 ripe medium tomatoes 

To make the marinade: Add the marinade ingredients to a small bowl.  Mix thoroughly.  Break the mozzarella roughly with your hands.  Smear it with the marinade and set aside for 15 - 30 minutes.

To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella.  Drizzle with extra olive oil.  Serve with good crusty bread.

Theme: Gorgeously Green!

Mini Turkey and Zucchini Burgers with Creamy Sumac Dipping Sauce

These Mini Turkey and Zucchini Burgers are exploding with flavor (zucchini, green onions, mint, cilantro, garlic, cumin and cayenne).  In addition to their wonderful flavor, these burgers are also incredibly moist.  In fact, the mixture was so moist I had to add breadcrumbs in order to shape the patties.   

These burgers are tasty all on their own, but they are absolutely addictive when paired with this refreshing and creamy sumac dipping sauce.  For those of you who have not tried sumac, it is a bright red spice that is popular in Middle Eastern cooking.  Sumac is usually described as sour, but I don't feel like that's a positive or accurate description.  I would describe sumac as a colorful, bright, and refreshing spice that is reminiscent of citrus.  I'm crazy for the bright red color and the special zip it adds to dishes. 

I took some liberties with the recipe for the sumac dipping sauce.  Originally, the dip was made with a base of sour cream and Greek yogurt.  I don't care for sour cream so I decided to sub mayonnaise in place of the sour cream/yogurt base.  My substitution worked perfectly and the recipe below reflects my change.  I will, however, add a special note for those of you who might like to try the recipe as it was written, with the sour cream/yogurt base.  

Mini Turkey & Zucchini Burgers with Creamy Sumac Dipping Sauce

Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi

Makes about 18 burgers (serves 4-6)

1 pound ground turkey

2 cups grated zucchini 

3 green onions, thinly sliced

about 1/2 cup panko or breadcrumbs

1 large egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

about 6-1/2 tablespoons canola oil, for searing

Creamy Sumac Dipping Sauce

heaping 1/2 cup mayo

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 small clove garlic, minced

1-1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon black pepper

Note: This recipe was originally written to include a scant 1/2 cup sour cream plus a scant 2/3 cup Greek yogurt.  If you'd prefer this option then simply omit the mayo in the above recipe and replace it with the sour cream and Greek yogurt.  All other ingredients remain the same. 

First make the creamy sumac sauce by placing all the ingredients in a small bowl.  Stir well and set aside or chill until needed. 

Preheat the oven to 425F.  In a large bowl, combine all the ingredients for the burgers except the canola oil.  Mix with your hands and then shape into about 18 patties/burgers, each weighing about 1-1/2 ounces.

Pour enough canola oil into a large frying pan to form a layer about 1/16 inch on the pan bottom.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared burgers to a baking sheet or cast iron skillet, as I've done here, and place in the oven for 5-7 minutes, or until just cooked through.  Serve warm or at room temperature, with the sauce spooned over on the side.

Theme: Mezze Madness!

Potato and Red Pepper "Cheesecake"

Smartphones.  We have a love/hate kinda relationship.  I believe there is a time to use your phone and lots of other times when you shouldn't. When I say lots of other times I really mean a good majority of the time.  For example, you're out to dinner with friends, family, etc.  Your phone does not belong on the table.  You're in the waiting room at the doctor/dentist office having a conversation with your husband.  Newsflash: I don't really want to hear that conversation.  You're in the checkout line and you're holding everyone up because you're messing around your phone.  My reaction might not be so nice.  Of course, I might be the only one who feels this way but I really do expect people to practice consideration when using their phones.

On the flip side, my iphone really comes in handy when I'm at the grocery store.  I use my phone to look up recipes nearly every time I'm at the store.  It's been a real lifesaver.  Recently, I bought my first cooking related iphone app, Ottolenghi, and it has also really come in handy.  When I needed something for this week's IHCC theme, Eggscellent, I found this tasty Potato and Red Pepper "Cheesecake" right on the app. 

I've been wanting to try a savory cheesecake for a long time so I decided to give this a go.  It was really tasty, but it was almost verging on being a little too rich or decadent.  I think you definitely need to serve it with a little salad on the side.  Otherwise, we really liked it.

Potato and Red Pepper Cheesecake

Adapted from Ottolenghi iphone app

Serves 4 - 8

about 1/3 cup olive oil

4 large red peppers, halved and seeded

1 garlic clove, crushed

3 large round white or round red potatoes (about 1-1/3 pounds, peeled and cut lengthwise into 1/4-inch slices)

1 cup crumbled feta cheese

2/3 cup cream cheese

3 eggs

1/4 cup heavy cream

1/3 cup pitted and halved black olives

2 tablespoons fresh oregano leaves

salt and black pepper

Preheat the oven to 425F.  Line a 9-inch baking dish (round, square, any shape will do) with parchment paper and brush with olive oil.

Mix the peppers together with the garlic, 2 tablespoons oil, 1/4 teaspoon salt, and a good grind of black pepper.  Spread out on a baking pan and roast for 25 minutes.  Remove and set aside to cool.  Reduce the oven temperature to 300F.

Bring a saucepan of salted water to a boil.  Add the potatoes, cook for 5 minutes, then drain.

Heat 2 tablespoons olive oil in a large skillet and add the potatoes.  You may need to fry them in two batches, so the pan does not get overcrowded.  Fry for 4-5 minutes, turning once to give both sides a light crispy surface.  Remove and set aside.

Place the feta, cream cheese, eggs, cream, and some black pepper in a mixing bowl and beat with a whisk until smooth and thick.

Cut each of the roasted pepper halves into two or three strips, about 1-1/2 inches wide, and place them and the potatoes in the baking pan --they should lean against each other, almost standing on their sides.  Put the olives into the gaps between the pieces and sprinkle with half the oregano.

Pour enough of the cream mixture into the pan to leave some of the vegetables exposed.  Bake for 30 minutes, or until the custard sets.  Five minutes before the end of cooking time scatter the remaining oregano on top.  Remove the cake from the oven and set aside to cool to room temperature. 

Remove the cake from the pan and cut into four wedges.  Brush the top and side of each piece with the remaining olive oil and serve.

Theme: Eggscellent!

Salsa Mexicana Classica (Pico de Gallo) and Taco Loco in Cabo San Lucas, Mexico

Back in April my husband and I took a trip to Cabo San Lucas, Mexico for our tenth wedding anniversary.  We landed at the airport early in the day, and it was still a little too early for check in, so we decided to check out downtown Cabo.  Our original plan was to go to Sammy Hagar's Cabo Wabo Cantina, but on our way there we found a gem of a restaurant, Taco Loco.

Taco Loco is inside Plaza de los Mariachis, right in front of the Cabo Wabo Cantina.  I'm not sure how Sammy Hagar keeps his place in business, because the aromas coming from Taco Loco cannot be ignored.

If the aromas don't draw you in, then the charming outdoor ambiance surely will.  There are little wooden tables and festive music as you dine outside, right in the middle of the marketplace.

You might buy a necklace, bracelet, and earrings from this sweet little lady.  Or, you might even eye up a hammock while you're drinking and dining (as my husband did).

You will, for sure, be approached by several mariachis.  Believe me, you don't want to pass up a performance.  The mariachis were very happy, extremely entertaining, and always had us laughing.  Felipe (pictured above) was our absolute favorite.  Felipe has a fantastic sense of humor and a zest for life that is unparalleled.  When he performs he gives it his all...and then some.  He sang me a version of Van Morrison's Brown Eyed Girl  (even though I have blue eyes) that had us laughing so hard we cried.  Felipe was probably the happiest person I'd ever met in my life.  I think I'll remember him forever.

Taco Loco's food is fresh and delicious. We sampled so many delicious dishes (fish tacos, shrimp tacos, grilled shrimp, chicken burritos, bean and cheese nachos, and some of the most delicious margaritas).  However, my very favorite thing was the salsa bar.  When the waiter delivered your plate he would give you a bowl for salsa and toppings.  Or, you could simply take your plate over to the salsa bar and load up.  There was a rainbow of salsas and toppings to chose from!  

Lucky for me, I happened to try their Pico de Gallo on our first day there because it was CRAZY good! I'd never been much of a salsa/pico fan before, but this stuff was life-changing!  It was screaming with fresh flavor and just the right amount of heat. I found myself craving it enough that I had to go to Taco Loco for a daily fix.  Each visit I would fill my salsa bowl to capacity and put that pico on everything I possibly could.   

I vowed to make Pico when I came home from vacation, but I wanted to wait until I could get my hands on some fresh summer tomatoes.  This recipe comes from the king of Mexican cooking, Rick Bayless, and it is pretty spot on.  It takes some time to chop all the ingredients, but it is so worthwhile.  This seems like a simple, already done-that kind of recipe, but a bowl of salsa like this is very inspiring.  You will find yourself wanting to put this salsa on everything.  

I turned a rather boring meal of grilled chicken, white rice, and smashed black beans into a real fiesta by adding a scoop of this salsa.  Later that night, I made a plate of nachos with chicken, beans, cheese and salsa on top, which the kids went crazy for.  Then in the morning I topped my scrambled eggs with the salsa.  My bowl of salsa was empty in no time.  Now I'm back to stalking my tomato plants and dreaming of Cabo!

Salsa Mexicana Classica

(Essential Tomato-Serrano Salsa)

by Rick Bayless

found on Epicurious

Makes 2 cups

12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes 

Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed 

A dozen or so large sprigs of cilantro 

1 large garlic clove, peeled and very finely chopped (optional)

 1 small (4-ounce) white onion

1 1/2 teaspoons fresh lime juice 

Salt, about 3/4 teaspoon

Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl. 

Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.

Theme: Potluck!

Banana Fudge Bomb Pops {#SummerOfThePopsicle guest post @ girlichef}

This week I'm holding the (popsicle) stick over at my friend Heather's blog, girlichef.  I'm so glad Heather asked me to be a part of her Summer of the Popsicle event because I've been meaning to make these creamy dreamy Banana Fudge Bomb Pops for a super loooooong time!  These pops are a delicious reminder of my favorite childhood treat from the ice cream man.  They really hit the spot!

You can find the recipe for these yummy treats here at girlichef. 

 

If you are a fan of tasty frozen treats on a stick, Heather has them featured every Wednesday throughout the summer! You can link up your own ice pops, popsicles and paletas there too. (You can also find this fun event on Twitter at #SummerOfThePopsicle) 

  

Check it out!