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Asparagus and Zucchini Raw Salad (Crudi)

 

Spring is in the air and talk of asparagus is everywhere. There’s nothing quite like a fresh seasonal salad to put you in the mood for summer fun. This gorgeous green salad will take you there, I promise.

A lovely raw vegetable dish (crudi) containing very thinly sliced, zucchini, diced asparagus and shaved Pecorino Romano. Simply serve chilled, drizzled with olive oil and lemon juice.

Bon Appétit!

I can’t take any credit (except the iphone photo;) for this sensational salad. The credits go to my dear friend James Fielder for choosing to make this dish and Giada De Laurentiis for her fabulous recipe (below).

 

James & Larry serving the delicious Asparagus and Zucchini Crudi

 

 

James and Chris enjoying the first course…

 

Or perhaps this Bogle was the first course. Anyway, please keep in mind that these photos were taken with an iphone in the dark. Yep, that’s right.

 

Succulent shrimp cooking, for the second course.

 

 

Lastly, Decadent Dark Chocolate Flourless Torte for dessert.

 

 

Asparagus and Zucchini Salad (Crudi)

Ingredients:

  • 2 zucchini, trimmed
  • 1 bunch thin asparagus, ends trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 ounce shaved Pecorino Romano

 

Directions:

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Place the salad in a large serving bowl and toss.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss and add the shaved pecorino cheese.

Enjoy!

 

Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

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PS. I love to read you comments! Let’s get cookin’!

 

Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


Wild Maine Blueberry Cake

Wild Maine Blueberry Cake
Wild Maine Blueberry Cake

I love, love, LOVE blueberry cake. It reminds me of summer in Maine, the ocean and my Grandmother. She made the most delicious blueberry cake in the world, using lots of fresh hand-picked wild Maine blueberries and sometimes ginger (more on that later). Well, I’ve healthied-up the recipe for you just a bit using natural and organic ingredients like whole wheat pastry flour, yogurt, and extra blueberries making this cake healthier (Grandmother would be so proud!). You already know that wild blueberries are loaded with antioxidants and several other health benefits, and that whole-grains are good for you.  Anyway, you can top this irresistible cake with crunchy oat streusel, cinnamon and sugar, and/or whipped cream. Perfect for breakfast, dessert,  or a special birthday cake. It’s all good…..

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Ordering: If you don’t like to bake and need me to bake you cake, just let me know.

Cheers!

Ingredients:

  • 1  1/2 cups sugar (0r sweetener of choice)
  • 3/4 cup butter (smart balance or canola oil)
  • 3 eggs
  • 2 teaspoons vanilla or almond extract
  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup  all purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 baking powder
  • Dash of sea salt
  • 2 cups of fresh or frozen blueberries (Maine are best)
  • 1 1/2 cups yogurt
  • Zest and juice of one lemon

Streusel:

  • 1 cup brown sugar
  • 1/4 cup  w.w. flour
  • 1/4 cup oats
  • 1 teaspoon cinnamon
  • 6 tablespoons butter (or canola oil)
  • Zest of one lemon

Directions: Preheat oven to 350* Mix together all ingredients for streusel until crumbly, set aside. Line with parchment paper, foil, cooking spray or butter a 1/2 sheet pan, 13 X 9, two 8″ or 9″ round cake pans, 2 loaf pans or a bundt. Mix together the sugar, butter (or oil), eggs, lemon juice and vanilla extract on medium speed until light and fluffy. Then mix together the dry ingredients and add slowly to the wet ingredients, alternating with the yogurt. Mix for about two minutes until well blended, then carefully fold in fresh or frozen blueberries. Layer the cake or top with the streusel if using. ~Bake at 350* for 45 minutes or so, depending on the size of your pan/s, checking for doneness with a toothpick. If you’re not using the streusel you can sprinkle with cinnamon and sugar. Enjoy!!!

Maine Crab Cakes

We love seafood, we love crab cakes, we really love these crispy Maine crab cakes. Yes, it’s true,  I especially love seafood. You know, I’m from Maine, where we’re known for having THE best seafood in world, and I’ve certainly eaten more than my share.  Oh yeah, I do LOVE the shellfish best — clams, crab, oysters, scallops, shrimp, and lobster (my absolute favorite food!) So, I really do know good seafood, now I want to share with you lovely people, a recipe for six crispy, lemony, delightful, healthy and delicious Maine Crab Cakes……

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Bon Appétit!

INGREDIENTS :

  • 16 oz. fresh Maine lump crab meat: Jonah crab, Blue crab,  Rock crab, or the rare Maine “Peeky-toe.”
  • 2 eggs
  • 2 tbsp. minced shallots or green onions
  • 1 tsp. Old Bay Seasoning
  • 1/2 cup mayonnaise
  • 2 tsp. grated fresh lemon zest
  • 2 tsp. fresh lemon juice
  • Lemon wedges
  • Sea salt &  fresh pepper to taste
  • * Sauces of your choice (see notes)

DIRECTIONS:

Pre-heat the oven to 400*   and prepare muffin tins ( 6 each ) with cooking spray or olive oil.

Carefully place the lump crab meat into a medium-sized bowl. Whisk two eggs to a light foam in a mixing bowl, then add everything except the crab meat, mixing thoroughly.  Carefully add the crab meat, try to keep the lumps as large as you can :-)

Carefully form six crab cakes, and place in your prepared muffin tins. Bake for 10-15 minutes (until lightly browned and crispy)

If you want to cook these up “old school” just melt some butter and add a splash of  olive oil in a saute’ pan, fry over medium heat.

Note:  Serve with your favorite spicy cocktail sauce, dill (herb) mayo or my favorite: horseradish mayo (mix equal parts of both, or to taste).

ENJOY!!!