Somewhere in the world (not Vancouver, where it is grey and cloudy and dreary on this Saturday in July), it’s too warm to cook in a messy kitchen all day. Instead , a salad is being tossed for a haphazard sunset supper that will taste all the better served in the backyard, where you can holler hello to neighbours grilling burgers on their patios. A salad like this one, apple-sweet and shallot-sharp and avocado-rich and watercress bitter-crisp all at the same time. It’s summer on a plate, wherever the sunshine might be.

Avocado, Apple & Watercress Salad

{RECIPE} AVOCADO, APPLE & WATERCRESS SALAD

This is such an easy recipe that it doesn’t warrant a recipe.

{INGREDIENTS}

For the salad:

6 C watercress (thin stems and leaves only), coarsely chopped

1 Gala apple

1 firm-ripe avocado, or maybe two

For the dressing:

1/4 C rice vinegar

1 TB grated sweet onion or shallot (use large holes of a box grater)

1/4 C finely grated Gala apple (use small holes of box grater)

4 tsp dark soy sauce

1 tsp brown sugar

3 TB vegetable oil

{DIRECTIONS}

one. Prepare the dressing: in a small bowl, whisk together vinegar, onion, grated apple, soy sauce, sugar and oil.

two. Just before serving, quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Slice apple into 1/4-inch slices. Gently toss with watercress and dressing in a large salad bowl.

{ADAPTED FROM}

Epicurious’ recipe for Avocado & Watercress Salad

The next moment… poof. It was GONE.

Save for this caper and this itty bitty roasted caulifower floret…

And these disappeared too- suddenly and quickly. An entire cauliflower devoured, all in one night. There was only one suspect in the messy kitchen. Guess who?

Roasted Cauliflower with Capers

{RECIPE} ROASTED CAULIFLOWER WITH CAPERS

1 (2 1/2-to 3-pounds) head cauliflower

2 TB extra-virgin olive oil

1/2 tsp salt

freshly squeezed juice from 1/2 lemon (or to taste)

2 TB capers (or to taste)

{DIRECTIONS}

one. Preheat oven to 450°F .

two. Cut cauliflower into 2-inch florets and place them onto a rimmed baking sheet.

three. Drizzle with olive oil and 1/2 tsp salt, then toss.

four. Roast for about 20-25 minutes, until cauliflower is golden and crisp-tender,tossing once or twice.

five. Place roasted cauliflower into serving bowl and sprinkle with freshly squeezed lemon juice and capers.

Kythira, Greece (Photo Credit:Flickr, Madeby197)

But on this morning, in lieu of transporting you to this Ionian island paradise off the coast of Greece, I bring you this:

A handful of parsley.

The scent of lemon groves.

Cool cucumber.

Cumin-spiced chickpeas.

A Mediterranean recipe to start your week on a dreamy note- wherever you may be.

Chickpea Salad with Parsley, Lemons & Cucumbers

{RECIPE} CHICKPEA SALAD WITH PARSLEY, LEMONS & CUCUMBERS

{MAKES} 4 Servings

{INGREDIENTS}

2 cucumbers, thinly sliced (approx. 4 C)

2 C tear drop or cherry tomatoes, halved

2 1/2 C cooked chickpeas (drained and rinsed if from a can)

1/4 C red onion, finely chopped

1/4 C Italian parsley, finely chopped

2 TB olive oil

1 TB red wine vinegar

juiced from 1 ripe

1 tsp crushed chili flakes

1/2 tsp cumin

{DIRECTIONS}

one. In large salad bowl, toss together cucumbers, tomatoes,chickpeas, onions and parsley.

two. Combine olive oil, red wine vinegar, cumin, chili flakes and lemon juice in small bowl. Pour over salad.

three. Toss. Lazily. As if in a place saturated with sunshine and sea.

four. Serve on its own, or with a simple grilled chicken or fish…preferably on a patio with a view of the ocean.

Sunny Pineapple Salsa

The wind has been heaving itself across Vancouver, bringing with it a torrential downpour so cold that it’s iced itself into occasional hail.

But sunshine, like sparkle, is a state of mind.

So in spite of the rain coming in sideways through my open window, I am quite certain that summer is just around the corner.  Call me an optimist, but there are suggestions of  it everywhere. You just have to look a bit harder than usual. Like the cherry blossoms, for example. They burst into bloom last month and have started drifting to the ground, leaving in their wake the leaves that  only summer can bring. In boutique windows, greys and blacks have given way to exuberant florals and greens and blues.  And in my messy little kitchen, the coziness of braises and stews, and the winter spiciness of cinnamon and cloves have moved over for lighter fare. Salsas. Salads. Bursts of citrus that smell of sun.

On a blustery day, this sunny pineapple salsa, paired with a simple poached or grilled chicken or fish, brings the flavour of summer into any kitchen.

Bring on a recipe for sunshine.

{RECIPE} PINEAPPLE SALSA

{MAKES} 6 Servings (approx. 2.5 cups)

{INGREDIENTS}

2 C fresh pineapple, diced into 1/4 inch cubes

7 TB red pepper (approx. 1/2 a pepper), finely diced

1 TB cilantro, finely chopped

1 TB shallots, finely diced

3 TB jalapeno peppers (approx. 1/2 a pepper), finely diced

juice from 1/2 a lime

1 tsp sugar

1/3 tsp salt

{DIRECTIONS}

one. In a small bowl, mix together the diced pineapple, red pepper, cilantro, shallots and jalapeno.

two. In a separate bowl, mix together the lime juice, sugar and salt.

three. Toss the lime dressing into the pineapple mixture, and let stand at least one hour (or in the refridgerator overnight).

Serve chilled or at room temperature, with seared, poached or grilled chicken or fish.

{ADAPTED FROM}

This salsa from Epicurious.com

Average is Better: Applesauce Muffins

Sometimes a girl needs an average sort of muffin. Someone wholesome and reliable, the sort of muffin you can bring home to your parents and count on to get along with your best cup of tea, mug of coffee, even your favourite stew.

This average applesauce muffin forgoes fluffiness for a moist, honest-to-goodness crumb. He skips over-the-top sweetness and goes straight to a hint of brown sugar and honey. He can’t be bothered with fussy frosting (vanity is sooooo unattractive in a muffin) for an aww-shucks slice of apple. And best of all, you can always count on him to rise to the occasion when it really counts.

Your mothers were right, ladies. When it comes to applesauce muffins (and men), “average” is actually better.

{RECIPE} APPLESAUCE MUFFINS

{MAKES} 12 muffins

{INGREDIENTS}

1 C unsweetened applesauce

1/3 C vegetable oil

1/4 C honey

1 egg slightly beaten

2 C all purpose flour

1/4 C brown sugar (for a sweet muffin, double the brown sugar to 1/2 C)

1 tsp baking soda

1 tsp ground cinnamon

1/3 tsp ground cloves

1/2 tsp salt

1 large apple, diced (approx. 1 C)

additional 1/2 apple, thinly sliced for garnish

{DIRECTIONS}

one. Preheat oven to 350 degrees.

two. Prepare muffin tins by lining with paper muffin cups, or by greasing each muffin tin with vegetable oil or non-stick spray.

three. Peel (if you want to peel) and dice 1 large apple and set aside for the muffin batter. Then, thinly slice the remaining 1/2 apple and set aside for a simple garnish.

four. In a medium mixing bowl, stir together applesauce, vegetable oil, honey and egg with a rubber spatula.

five. In a large mixing bow, stir together flour, brown sugar, baking soda, cinnamon, cloves and salt.

six. Fold in 1C chopped apple.

seven. Make a well in the centre of flour mixture and pour in applesauce mixture, all at once. Using a rubber spatula, fold ingredients together until juuuuust moistened.

eight.With a large spoon, divide the batter into muffin cups.

nine. Garnish each muffin with a slice of apple. (I stuck my apple slices vertically into each muffin at a jaunty angle.)

ten. Bake for 350 degrees until tops are golden brown and toothpick inserted in the centre of each comes out clean. Cool for 5 minutes in the muffin tin, then remove from tin and cool on a wire rack.

Brazenly Braised Purple Cabbage

You’ve got to admire the prima donna boldness of purple cabbages. While savoy cabbages’ crinoline leaves crinkle shyly under pressure, and average green cabbages go almost unnoticed in their Plain Jane simplicity, purple cabbages are bright, brazen and audacious. They’d pucker up their purple lips and flirt with your boyfriend in a heartbeat. Shamelessly.

Don’t bother trying to stop them. Braise them. It’s true they’ll soften sweetly and be even sexier the next morning. But he’ll fall in love with both of you.

{RECIPE} BRAISED PURPLE CABBAGE

{MAKES} Serves four to six generously as a side dish.

{INGREDIENTS}

2 TB olive oil

6 small shallots, finely sliced

1 small brazenly-red cabbage, quartered, cored and very thinly sliced

1/4 C apple juice

3 TB apple cider vinegar

2 TB honey

1 tsp salt

{DIRECTIONS}

one. Heat olive oil in a large, non-reactive skillet or pot over medium heat.

two. Add shallots and saute until translucent and slightly golden.

three. Add cabbage, apple juice, vinegar, honey and salt.

four. Cover and cook over medium-low heat until the cabbage is very soft but not falling apart  (about an hour).

Yes, that really is it. Serve with your favourite chicken or pork recipe, or in a big bowl for the morning-after.

{ADAPTED FROM}

A brazen adaptation of Molly’s Braised Red Cabbage with Apples.

And it made these small summer squashes all the more perfect when we found them on Sunday, tucked inside a deserted roadside produce stand. We chose the smallest ones, fist sized handfuls of sunshine from a stranger’s garden, place them on a scale, and dropped a few coins in a box in exchange.

On a fall night, this bright tasting recipe for Roasted Summer Squash and Shallots tastes of sun, Sunday and the small delights of an earlier season.

{RECIPE} ROASTED SUMMER SQUASH & SHALLOTS

{MAKES} 4 generous servings

{INGREDIENTS}

Summer squash is the brilliant yellow cousin of your regular garden variety zucchini, and comes in a variety of sizes. Choose whatever you might find at your local grocery store or country roadside produce stand.

6 fist-sized summer squash (approx. 5C or 2 lb), each sliced into 6 wedges

3 small shallots, roughly sliced

2 cloves garlic, roughly minced

juice from 1 lemon

1 TB red wine vengar

1 TB olive il

1 tsp dried Herbes de Provence (or thyme)

salt and freshly ground pepper to taste

{DIRECTIONS}

one. In a small bowl, mix together lemon juice, red wine vinegar, olive oil and herbs. Add salt and pepper to taste.

two. Toss summer squash, shallots and garlic together in a 9 x 13 glass baking dish.

three. Pour marinade over vegetables and toss to coat. Set aside for at least 1 hour and up to 1 day.

four. Preheat the oven to 400 degrees F. Roast summer squash and shallots in oven for 40 minutes to 1 hour, tossing occasionally.

five. Brighten your fall table by serving these hot or at room temperature with roasted pork, chicken or fish. Leftovers are perfect pan-friend with an omelette the next day.

]]> http://www.messykitchen.ca/roasted-summer-squash-shallots-sunshine/feed/ 0 http://www.messykitchen.ca/to-nibble-immediately-honey-spiced-pecans-fennel-seeds/ http://www.messykitchen.ca/to-nibble-immediately-honey-spiced-pecans-fennel-seeds/#comments Fri, 02 Oct 2009 06:16:55 +0000 messy kitchen http://www.messykitchen.ca/?p=368

Honey-Spiced Pecans & Fennel Seeds

The weather has turned, and the oak trees around the corner have been heavy with acorns and raindrops. In the gaps between showers, neighbourhood squirrels have been scurrying, moving the bounty of nuts to hiding spots in preparation for winter.

There is something to be said for this simple sort of life.

But the sad truth is, I would make a horrible squirrel. I am bad at climbing trees, which would mean that the freshest, juiciest nuts would be taken by braver, more nimble squirrels. With little sense of direction, anything I hid would be lost forever, no matter how many hints and scents I left behind to mark its location. (Six paces to the right from the mushroom then three paces to the left. Hmmm. Which mushroom?)

But my surest failure would be in hoarding for winter. I cannot fathom resisting the urge to nibble, nibble, nibble the entire trove of autumn nuts, regardless of imminent frost. Like these warm Honey-Spiced Pecans & Fennel Seeds. They never made it into the roasted pear and arugula salad it was intended for. They were nibbled, nibbled, nibbled until the last sticky one was gone.

{RECIPE} HONEY-SPICED PECANS & FENNEL SEEDS

{MAKES} One cup of deliciously sticky, sweet, spiced nuts, enough to scatter on four salads or for one squirrel to nibble through in a single sitting.

{INGREDIENTS}

1 C whole pecans

1 TB butter

1 TB fennel seeds

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

4 TB honey

{DIRECTIONS}

one. In a small, preferably non-stick skillet over medium-low heat, melt 1 TB butter.

two. Add fennel, cinnamon, ginger, nutmeg and salt. Toast for 1 minute, stirring occasionally.

three. Add pecans and toast for 2 minutes. Stir frequently.

four. Add honey to the skillet and stir until well combined. Toast over medium heat for 3 to 4 minutes until mixture is fragrant and foamy.

five. Spread pecans in a single layer on a plate or baking sheet (spray with non-stick spray first if desired) and leave to cool.

six. Nibble, nibble, nibble immediately or hide from yourself in an airtight container for a few days.

{AN ORIGINAL RECIPE FROM THE MESSY KITCHEN}

September's Cinnamon Cider Roasted Vegetables

Given September and the season, we have been blessed with more sunny skies than we could have hoped for here in Vancouver. But today, as the month draws to a close, showers have slipped in and with them the suggestion of cozy sweaters, woolen socks, and the scent of cinnamon and apple cider to warm these wholesome roasted vegetables and the months to come.

{RECIPE} CINNAMON CIDER ROASTED VEGETABLES

{MAKES} A lot, enough to serve 4-6 people, depending on how much they like their vegetables…

{INGREDIENTS}

This simple recipe works with any combination of your favourite September vegetables, from sweet potatoes and swiss chard to shallots and squash. Combine colours and textures for flavour and crunch.

Fall Vegetables (or a combination of your own):

6 cloves garlic

1 red onion cut into wedges (approx. 1 C )

6 small carrots, sliced (approx. 2 C)

1/4 head purple cabbage, sliced (approx. 4 C)

1 small head broccoli, cut into florets  (approx. 4C)

2  zucchini, sliced (approx. 4 C)

scattering of salt and freshly ground pepper

Cinnamon Cider Roasting Sauce:

1 C natural apple cider or apple juice

3 TB extra virgin olive oil

3 TB apple cider vinegar

1 TB honey or brown sugar

1/2 tsp cinnamon

{DIRECTIONS}

one. Preheat the oven to 375 degrees F.

two. Cut vegetables into similar-sized pieces, with root vegetables (such as carrots) sliced slightly smaller as they take longer to roast.

three. Toss vegetables into a large pan and season with salt and pepper.

four. In a small bowl, combine all ingredients for the cinnamon cider roasting sauce.

five. Pour sauce over vegetables then roast them in the oven for 40-50 minutes, to your personal desired level of crunchiness. Toss at least twice to combine ingredients.

{INSPIRED BY}

Karina’s recipe for Cider Roasted Vegetables from her gluten free kitchen.

Simply Scones with Lemon Zested Sugar

There are certain fundamentals in a woman’s life that appear deceptively easy. Walking in stilettos. Liquid eyeliner. Breast feeding (this according to girlfriends who have experienced motherhood, not from personal experience). And baking  perfect scones from scratch.

Scones, like stilettos and liquid liner, have long been my nemesis. In spite of the fact that they require little more than a single mixing bowl and the simplest of baking ingredients, I’ve consistently found them an exercise of frustration.I mean, have you ever tried using “two knives, a pastry blender or your fingertips [to] quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps”? Or rubbing  “butter into the flour mixture, working until you have lumps bigger than a pea” ? It’s a time consuming task, made all the more complicated by the fact that to achieve a tender, flaky scone, one must work quickly, keep ingredients chilled and avoid overworking the dough.

You might as well be trying to achieve perfect work-life balance. Good luck.

So a girl’s got to do what a girl’s got to do.

Cheat.

Ever since discovering the role of the grater in the making of scones, my life has changed for the better. No painstaking cutting and rubbing of butter into crumbs. Simply chill the butter and grate. It’s about as easy as applying felt-tip eyeliner or walking in stacked heels- which is to say, not super easy. But it does make these Simple Scones with Lemon Zested Sugar somewhat more achievable.

{RECIPE} SIMPLE SCONES WITH LEMON ZESTED SUGAR

{INGREDIENTS}

3 C all purpose flour

1/3 C sugar

2 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 C chilled unsalted butter, in one large chunk

1 C chilled buttermilk, plus 2 TB more in a little bowl for brushing on top of the scones

Lemon Zested Sugar:

3 TB sugar

1 TB lemon zest

{DIRECTIONS}

one. Prepare butter for grating by placing it in the freezer.

two. Preheat oven to 400°F. Lightly grease a large baking sheet and set aside.

three. Prepare Lemon Zested Sugar: Mix 3TB lemon zest and 1 TB sugar in a small bowl.

four. In a large bowl, sift together flour, sugar, baking powder and salt.

five. Remove butter from the freezer. Coarsely grate it into the flour mixture.

six. Stir the flour and butter mixture together with a spatula until the mixture resembles course meal.

seven. Gradually add buttermilk, stirring with a spatula until moist clumps form. Don’t overmix, and resist the temptation to add more buttermilk. It’s okay for the dough to look flour-y and ragged-y.

eight. Turn dough onto a lightly floured work surface and knead four to five times to bind the dough together.

nine. Shape the dough into a 8″ x 8″ square, about 1″ thick. Cut into 16 even squares for small scones (or into larger rectangles for larger scones).

ten. Transfer squares to the prepared baking sheet and bake for 10 minutes. Briefly remove from the oven to brush with 2 TB buttermilk and sprinkle with lemon zested sugar.

eleven. Return scones to the oven and bake 10-15 minutes more or until they are golden brown. Serve warm, preferably straight from the oven, with a smear of butter, jam or homemade lemon curd.

{INSPIRED BY}

Simplified from Epicurious’ Cranberry Orange Scones; further encouraged by deliciously perfect and imperfect scones from Smitten Kitchen and Orangette.