Lemon Vinaigrette for Summer Salads

Posted on July 30, 2014 by Debra Ponzek

There’s something about fresh, bright lemon juice and good, fruity olive oil that makes a salad just about sing out loud. This little recipe is one of the easiest and best vinaigrettes in my book, Dinnertime Survival. Try it; you’ll like it. I promise.

A whole lemon yields 2 to 3 tablespoons of juice and sometimes more if the lemon is heavy with juice and on the large side. Look for fruit with thin skin and that feels weighty with juice. Before you cut one open, roll it on the counter with just a little bit of pressure from your hand to get the juices running. Lemons are one of those grocery items I buy just about every time I go to the market.

Lemon Vinaigrette

Makes about 3/4 cup

1/4 cup fresh lemon juice

1 teaspoon kosher salt

1/2 cup extra-virgin olive oil

Freshly ground black pepper

In a small bowl, whisk together the lemon juice and salt until the salt dissolves. Slowly add the oil to emulsify the vinaigrette. Season with pepper and serve.

If not using right away, cover and refrigerate for up to 1 week. Shake or whisk well before using.

Turkey Burgers for Summer!

Posted on July 29, 2014 by Debra Ponzek

I hope you agree with me that burgers are great on the grill. I love a good beef burger but have become a turkey burger advocate of late, and once you try this turkey burger, you’ll immediately get why. It will blow you away. Heck, it’ll blow the whole family away — and any extra kid or adult lucky enough to be around at dinnertime!

Southwestern Turkey Burgers

In growing numbers of American households, turkey burgers are the burgers of choice—or at least some of the time. Many of us try to eat less beef, and so ground turkey has inched its way onto the culinary stage, although still playing a minor role. When you mix the turkey with flavors inspired by the dishes of the Southwest like cilantro, adobo sauce, and cumin, and then serve the burgers with pepper jack cheese and some sliced avocado, no one misses the more familiar beef burger.

Serves 4

1 pound ground turkey

2 scallions, trimmed and sliced thinly on the bias, white and light green parts

1 garlic clove, minced

1/2 cup chopped cilantro

1/2 cup finely minced red bell pepper

2 tablespoon adobo sauce (from a can of chipotle peppers in adobo)

2 tablespoons canola oil

1 teaspoon salt

1/2 teaspoon cumin

Freshly ground pepper

4 slices pepper jack cheese

4 hamburger buns

Guacamole or sliced avocado, optional, for garnish

Mix together the turkey, scallions, garlic, cilantro, red pepper, adobo sauce, oil, salt, and cumin. Season with pepper. Form the mixture into four patties.

Heat the oil in a medium sauté pan over medium-high heat and when shimmering, cook the patties for about 4 minutes on each side or until cooked through. Just before lifting the burgers from the pan, top each with a slice of cheese and let it melt.

Serve the burgers on the hamburger buns, topped with guacamole and avocado slices, if desired.

Clams and Pasta for a Summertime Treat

Posted on July 28, 2014 by Debra Ponzek

If you’re like me, you probably feel that summer and fresh seafood go hand-in-hand. I’m fortunate to live near an actual coastline, so the clams we get are often straight off the boat, but considering how quickly food is transported these days, you can find fresh, briny-tasting clams just about anywhere. Be aware of the vendor selling you the clams and if he’s reliable, you’re good to go. As I say in the recipe note, don’t skimp on the parsley. It helps to “make” the dish and if it’s fresh from your garden or the farmer’s market, all the better.

Farfalle with Zucchini and Clams

When I travel in Italy, I order this over and over and am never disappointed. You can skip the thyme if you want, but don’t skimp on the parsley. And just before serving be sure to finish the dish with extra-virgin olive oil. My best advice for this is to be sure to start with a big enough pot for the clams, zucchini, and pasta.

Serves 6

1 pound farfalle pasta

1/4 cup plus 2 tablespoons olive oil

4 shallots, sliced

2 garlic cloves, finely sliced

4 zucchini (1 1/2 pounds total)

1 teaspoon chopped fresh thyme

2 1/2 pounds littleneck clams

1/4 cup clam juice

1/2 cup white wine

2 tablespoons unsalted butter

1/4 to 1/2 teaspoon red chili flakes (the amount depends on your taste)

1/4 cup chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

Trim the ends of the zucchini, slice in half lengthwise and cut into 1/2-inch-thick half-moon slices.
In a large sauté pan with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Reduce the heat to medium-low and cook the shallots and garlic, stirring, for 2 to 3 minutes or until tender.
Raise the heat to medium and cook the zucchini and thyme for about 5 to 6 minutes or until the zucchini is just tender.
Add the clams, clam juice and white wine, cover tightly, and cook over medium heat for 4 to 5 minutes or until the clams open. Stir the clams and zucchini once or twice during steaming.
Meanwhile, cook the pasta according to package directions until al dente. Drain and transfer the pasta to the pan with the clams and zucchini. Add the remaining 1/4 cup of olive oil, butter, chili flakes, and parsley and toss gently medium heat until the butter melts and the ingredients are nicely mixed. Season to taste with salt and pepper.

Breakfast for Dinner? Dinner for Breakfast? Who Can Keep Track?!

Posted on July 27, 2014 by Debra Ponzek

My kids love breakfast for dinner — and I remember being very happy when my mom let us dig into pancakes or French toast for the evening meal when I was a kid. It’s always fun, and, honestly, why not?

And now that summer vacation is here, it’s even more difficult to get everyone to the table. Breakfast food will help.

These breakfast bruschetta are a little fancier than some breakfast dishes, but they are still simple as can be. And if you don’t feel like serving them for dinner, try them for breakfast!

Who can wait to try these?

BLT Bruschetta

Here are all my breakfast favorites piled on top of crusty sourdough toast: eggs, bacon, and tomatoes crowned with dressed arugula. Sophisticated enough for dinner and easy enough to make on the fly for breakfast. You will want to make these open sandwiches often. Scramble or poach the eggs instead of frying them, and if you’re not in the mood for eggs, substitute avocado. Outstanding!

Serves 4

¼ cup mayonnaise

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

8 slices bacon

4 Roma tomatoes, cored and cut into ¼-inch slices

4 slices sourdough bread, each about 1/2 inch thick

2 ounces baby arugula (about 4 handfuls)

2 tablespoons extra-virgin olive oil

4 large eggs

In a small dish, whisk together the mayonnaise and mustard and season to taste with salt and pepper. Set aside.

In a large sauté pan, cook the bacon over medium heat for 3 to 4 minutes on each side or until crispy. Drain on paper towels and cover loosely with aluminum foil to keep warm.

Drain the excess bacon fat from the pan and then put the tomato slices in it. Season lightly with salt and pepper and cook for about 1 minute on each side or just until softened.

Toast the sourdough bread slices and spread each with about 1 tablespoon of the mayonnaise mixture. Top each with the bacon and tomato slices.

Meanwhile, toss the arugula with the olive oil and season to taste with salt and pepper.

Spray a nonstick frying pan with flavorless vegetable spray and heat the pan over medium heat. When hot, crack the eggs into the pan, season with salt and pepper, and cook for 3 to 4 minutes or until the whites are opaque and the yolks are warm but still runny.

Put a fried egg on top of each bruschetta. Top each egg with a small handful of arugula and serve immediately.

Perfect Summer Dessert

Posted on July 26, 2014 by Debra Ponzek

Looking for the absolute perrrr-fect dessert this weekend? Take a trip to the farmer’s market and pick up some fresh, local fruit and berries. And maybe some “homemade” ice cream from a nearby dairy. Make a fruit crisp and wait for the “YUMS!”

Nectarine and Blackberry Crisp

Fruit crisps are my go-to dessert in the summertime when local fruits and berries are at their luscious, juicy best. Quick and easy, they can be made ahead of time, and there’s hardly a soul who doesn’t smile when you bring one to the table. This one, with its oatmeal topping, is especially effortless. What’s more, crisps are perfect paired with whipped cream or ice cream. Homemade ice cream is not necessary, but it would be divine!

Serves 8

Fruit filling
8 ripe nectarines (about 2 1/2 pounds), pitted and cut into 1/2-inch-thick wedges
1 1/2 cups blackberries (12 ounces)
Grated zest and juice of 1 lemon
1/2 cup sugar
1 tablespoon cornstarch
Oatmeal crisp topping
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1. To make the fruit filling: Preheat the oven to 375°F. Put an oven rack in the bottom third of the oven.
2. Mix together the nectarines, blackberries, lemon juice and zest. In another bowl, mix the sugar with the cornstarch and then sprinkle this over the fruit. Toss gently to combine. Transfer the fruit to a 2 1/2-quart baking dish.
3. To make the oatmeal topping: In the bowl of a food processor, mix together the brown sugar, flour, rolled oats, and cinnamon. Pulse to mix.
4. Add the butter, a few pieces at a time, pulsing after each addition. The topping should come together like wet sand.
5. Sprinkle the topping evenly over the fruit. Bake for about 45 minutes or until the fruit is bubbling hot and the topping is golden brown.
6. Serve the crisp hot or at room temperature.

An Easy — Yet Impressive — Hors d’Oeuvre

Posted on July 25, 2014 by Debra Ponzek

I absolutely love grilled zucchini and am always looking for new ways to use it. And so I came up with these fritters. Zucchini fritters = crispy, tender, mild, pleasing — and are the perfect backdrop for stronger flavors.

Of course, with a little salt and pepper, they are delightful on their own. Nibble a few with a glass of wine and the sunset. Serve two or three alongside grilled chicken or steak.

Or transform them into this simple yet oh-so-elegant hors d’oeuvre made with smoked salmon.

Both smoked salmon and crème fraîche are glorious extravagances and while their flavors are not overwhelming, each on its own is striking. When paired, they are captivating.

I took this celestial pairing and put it atop freshly made fritters. The result? What do you think?!

Zucchini Fritters with Smoked Salmon and Crème Fraîche

Makes 15 to 16 fritters; serves 6 to 8

3 small zucchini

3 large eggs

¼ cup all-purpose flour

Grated zest of ½ lemon

Sea salt and freshly ground black pepper

3 tablespoons canola oil

About ½ pound smoked salmon, thinly sliced

About 7 tablespoons crème fraîche

6 to 7 fresh mint or basil leaves (best from your own garden!)

Grate the zucchini on a box grater and transfer to a bowl. Add the eggs, flour, and lemon zest and mix well. Season to taste with salt and pepper.
In a large frying pan, heat the oil over medium-high heat until hot. Drop 2 tablespoons of the batter into the oil for each fritter. Do not crowd the pan.
Press gently on the batter to flatten the fritters and fry for about 2 minutes on each side or until crispy and browned. Drain on paper towels. Season lightly with more salt and pepper.
Arrange the warm fritters on a serving platter and top each with a slice or two of salmon. Spoon about a teaspoon of crème fraîche on top of the salmon, garnish with mint or basil leaves and serve.

Who Doesn’t Like Crab Burgers? Or Crab Cakes?

Posted on July 22, 2014 by Debra Ponzek

Crab burger? Crab cake? Not much diff, really. But let me tell you: These burgers are G-O-O-D! Best of all for a summertime meal, they are actually better when mixed and formed early in the day when it’s cool, and then left in the ‘fridge until it’s time to cook them.

Here’s a picture of a crab boat from the Chesapeake Bay, where some of the best crabs in the country — the world! — come from. And, as I make my crab burgers with Cajun seasonings, we can ‘t forget the delicious crabs from the Gulf of Mexico that they are eaten all through Louisiana. Lucky people!

Cajun Crab Burgers

What’s the difference between a crab burger and a crab cake? I am not sure there is much. I serve them in nice soft potato buns, which work best with seafood burgers and I especially like the crab with the South Louisiana spices found in the crab mixture and the mayo. When making crab burgers or crab cakes, always start with the best crabmeat you can find and afford. And if you mix and form these ahead of time, not only will life be easier when it’s time to cook them, they will hold together a little better in the hot oil. To save even more time at the last minute, cook these ahead of time and reheat them in the oven, arranged in a shallow baking pan. And, p.s., the mayo is so tasty you will want to use it for other sandwiches and burgers, etc.

Serves 6

1 tablespoon unsalted butter

1/2 cup minced onion (about 1/2 onion)

1/2 cup minced celery

1/2 cup minced green bell pepper

1 garlic clove, minced

1/3 cup mayonnaise

1 large egg

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

11/2 teaspoons Cajun seasoning

1 teaspoon hot pepper sauce

1/2 teaspoon paprika

1 pound lump crabmeat

11/2 to 13/4 cups fresh breadcrumbs (see note)

Kosher salt and freshly ground black pepper

Canola oil, for frying

6 potato rolls or hamburger rolls

Creole Mayonnaise (recipe follows)

In a medium sauté pan, melt the butter over medium heat. Add the onion, celery, pepper, and garlic and cook for 4 to 5 minutes, or until the vegetables soften. Set aside to cool.

Whisk together the mayonnaise, egg, Worcestershire sauce, mustard, Cajun seasoning, hot pepper sauce, and paprika. Stir the cooled vegetables into the mixture and then gently toss in the crab to combine. Fold in 1 cup of the breadcrumbs and season to taste with salt and pepper.

Form the crab mixture into six patties, each about 1/2 inch thick. Coat with the remaining breadcrumbs and if not cooking right away, refrigerate for up 4 hours. (These are a little easier to cook when chilled, but it’s not necessary.)

In a large sauté pan, heat enough oil to come halfway up the sides of the crab patties. Heat the oil over medium-high heat or until a breadcrumb sizzles when dropped in the oil.

Gently lower the crab patties into the oil using a slotted spoon and cook for 4 to 5 minutes on each side or until golden brown.

Serve on the rolls and top each burger with Creole Mayonnaise.

Note: To make fresh breadcrumbs, grind bread in a blender or food processor until it turns into crumbs. For more, see page 00.

Creole Mayonnaise

Makes a generous 1/2 cup

1/2 cup mayonnaise

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon Cajun seasoning

A few drops fresh lemon juice

Kosher salt and freshly ground black pepper

Whisk the mayonnaise with the Worcestershire sauce, mustard, Cajun seasoning, and lemon juice. Season to taste with salt and pepper and more lemon juice, if needed.

Use right away or cover and refrigerate for up to 4 days.

Who Doesn’t Like Crab Burgers? Or Crab Cakes?

Posted on July 22, 2014 by Debra Ponzek

Cajun Crab Burgers

What’s the difference between a crab burger and a crab cake? I am not sure there is much, but these are a little more robust than the crab cakes on page 00, and I serve them in nice soft potato buns, which work best with seafood burgers. I especially like the crab with the South Louisiana spices found in the crab mixture and the mayo. When making crab burgers or crab cakes, always start with the best crabmeat you can find and afford. And if you mix and form these ahead of time, not only will life be easier when it’s time to cook them, they will hold together a little better in the hot oil. To save even more time at the last minute, cook these ahead of time and reheat them in the oven, arranged in a shallow baking pan. And, p.s., the mayo is so tasty you will want to use it for other sandwiches and burgers, etc.

Serves 6

1 tablespoon unsalted butter

1/2 cup minced onion (about 1/2 onion)

1/2 cup minced celery

1/2 cup minced green bell pepper

1 garlic clove, minced

1/3 cup mayonnaise

1 large egg

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

11/2 teaspoons Cajun seasoning

1 teaspoon hot pepper sauce

1/2 teaspoon paprika

1 pound lump crabmeat

11/2 to 13/4 cups fresh breadcrumbs (see note)

Kosher salt and freshly ground black pepper

Canola oil, for frying

6 potato rolls or hamburger rolls

Creole Mayonnaise (recipe follows)

In a medium sauté pan, melt the butter over medium heat. Add the onion, celery, pepper, and garlic and cook for 4 to 5 minutes, or until the vegetables soften. Set aside to cool.

In a large sauté pan, heat enough oil to come halfway up the sides of the crab patties. Heat the oil over medium-high heat or until a breadcrumb sizzles when dropped in the oil.

Gently lower the crab patties into the oil using a slotted spoon and cook for 4 to 5 minutes on each side or until golden brown.

Serve on the rolls and top each burger with Creole Mayonnaise.

Note: To make fresh breadcrumbs, grind bread in a blender or food processor until it turns into crumbs. For more, see page 00.

Creole Mayonnaise

Makes a generous 1/2 cup

1/2 cup mayonnaise

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon Cajun seasoning

A few drops fresh lemon juice

Kosher salt and freshly ground black pepper

Whisk the mayonnaise with the Worcestershire sauce, mustard, Cajun seasoning, and lemon juice. Season to taste with salt and pepper and more lemon juice, if needed.

Use right away or cover and refrigerate for up to 4 days.

Chilled Tomato Soup…You Won’t Find This in a Can!

Posted on July 21, 2014 by Debra Ponzek

When the tomatoes in your garden or local farmer’s market are at their seasonal best, make soup. Yup. Soup. There are lots of other ways to enjoy summer’s juicy gift, but this no-cook, chilled soup is outstanding.

Ahhhhhh! Summer.

Chilled Tomato Soup

You may be familiar with hot tomato soup, specifically the famous soup sold in red and white cans from coast to coast, but if you haven’t tried the real thing, refreshingly cold, here’s your opportunity. Make this when the tomatoes are at their best in the markets or on the vine. The soup requires zero cooking and so could not be easier. Just let the ingredients mellow in the refrigerator for a number of hours so that the juices exude from the tomatoes, and then zap everything in a blender. Done! If you have access to heirloom tomatoes, all the better. It’s one of my all-time summer favorites.

Serves 4 to 6

3 pounds ripe tomatoes, cored and cut into large dice

1 cup extra-virgin olive oil

1/4 cup balsamic vinegar

14 to 16 fresh basil leaves

2 teaspoons kosher salt, plus more for seasoning

2 garlic cloves, thinly sliced

Freshly ground black pepper

1/2 cup crème frâiche (optional)

Put the tomatoes, oil, vinegar, about 10 basil leaves, 2 teaspoons of salt, and garlic in a large glass, ceramic, or other nonreactive bowl. Stir gently, cover, and refrigerate for at least 6 hours and up to 10 hours or overnight.

Process the soup in a blender in batches. Taste and adjust the seasoning with basil, salt, and pepper.

Garnish each serving with a swirl of crème frâiche, if desired, and the remaining fresh basil leaves.

Lamb on the Grill — Oh So Good!

Posted on July 17, 2014 by Debra Ponzek

I think lamb is one of the best meats for the grill. For some reason, it’s not thought of as readily as beef and pork, but I suggest you wait no longer. Give it a try! You’ll like it as much as I do — and that’s a lot.

Grilled Leg of Lamb with Mustard and Garlic

If you like leg of lamb, you’ll love this simple, straightforward way of grilling it, boned and flattened—also called butterflied—so that it cooks relatively quickly over good, hot coals. I find it easier than roasting a bone-in lamb in the oven. I decided to bathe the lamb in a classic marinade made from mustard, red wine, and garlic, as well as some generous handfuls of fresh herbs. As it marinates, the meat soaks in this savory brew, which heightens its flavors. When it’s time to cook, all you need to do is watch the meat for about half an hour as it grills. It’s important to take the meat from the fridge for 45 minutes to an hour before cooking; cold meat does not cook as evenly as does room-temperature meat. I like the lamb just as it comes off the grill, no sauce — but the mint-flavored mustard is wonderful with it, too.

Serves 8

10 garlic cloves

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh mint

1 (5- to 6-pound) butterflied leg of lamb

3/4 cup Dijon mustard

3/4 cup red wine

1/2 cup canola oil

2 tablespoons herbes de Provence

Kosher salt and freshly ground black pepper

Minted-Honey Mustard (recipe follows)

Cut four of the garlic cloves in half. Roughly chop the remaining six.

Mix together the rosemary and mint.

Spread the lamb open on a flat work surface. Using the tip of a small, sharp knife, make eight small slits into the meat on the inside of the lamb. Stuff the halved garlic cloves into the slits. Spread the mixed herbs over both sides of the lamb. Transfer the lamb to a glass, ceramic, or other nonreactive dish large enough to hold it opened up.

Mix together the mustard, wine, oil, herbes de Provence, and the remaining garlic. Pour over the lamb, cover the dish, and refrigerate the lamb for at least 8 hours or overnight.

Remove the lamb from the refrigerator about 1 hour before grilling. Wipe off the marinade and remove and discard the garlic halves. Lay the lamb on a clean platter and season both sides with salt and pepper.

Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.

Grill the lamb for 12 to 15 minutes on each side for medium-rare lamb: the internal temperature will read 145°F for medium-rare. The exact time will depend on the thickness of the butterflied leg of lamb and the desired degree of doneness.

Let the lamb rest on a cutting board for 10 to 15 minutes before slicing against the grain. Serve with the Minted-Honey Mustard.