Poppy Seed Lemon Loaf

Every time I add poppy seeds to my lemon loaf it makes me chuckle. I always associate it with the Seinfeld episode, where Elaine discovers her opium results were from her eating poppy seed muffins. So I must advise you to avoid consuming a slice of this loaf prior to any blood work. All to say, that the ability to laugh is also an essential ingredient in any kitchen, especially when things go awry.

Poppy Seed Lemon Loaf1/2 cup butter
1 cup sugar
2 eggs
zest of 1 lemon
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/4 cup blue poppyseeds
1 teaspoon baking powder
1/2 cup milk

In a mixing bowl cream the butter; continue beating while gradually adding the sugar. Beat in the eggs and stir in the lemon zest. Blend in the dry ingredients (flour,salt, baking powder and poppyseeds), alternately with the milk. Do not over beat. Pour into a prepared 81/2'' x41/2'' loaf pan. Bake in a preheated 350 degree F oven for 50-60 minutes.

Pasta with Sausage, Arugula and Spinach

Small tomatoes on the vine and a healthy amount of extra virgin olive oil, give this sauce a real taste of Italy. The wine in the recipe doesn't hurt either. It infuses the Italian sausages with wonderful flavors and allows the peppery arugula and delicate spinach to bath in its tasty juices. A simple one dish meal, both satisfying and delicious.

Pasta with Sausage, Arugula and Spinach
1/2 pound short ridged pasta (cooked a la dente)
2 Italian sausages (sliced in 1 inch slices)
4 tablespoons extra virgin olive oil
1 onion finely chopped
1 garlic finely chopped
1/2 cup of white wine
1/4 cup chicken broth
8 cocktail tomatoes on the vine (cut in thick wedges)
1 tablespoon chopped fresh oregano
4 cups baby arugula
4 cups of baby spinach
Parmesan cheese

In a large frying pan add a small amount of oil and the sausage slices. Brown the meat and transfer to a dish. Add 3 tablespoons of olive oil to the same pan and add the onion, garlic to the hot oil. Saute for about 2 to 3 minutes and add the wine. Pour in the chicken broth and continue to cook for a minute; return the sausages to the pan. Continue cooking to allow the flavors to infuse and sausages to fully cook. Add the chopped tomatoes, fresh oregano, salt and pepper to taste. Simmer for an additional 3 minutes and toss in the arugula and spinach. When the arugula and spinach have wilted, add the drained past and toss. Plate the pasta; drizzle more olive oil and grate parmesan cheese over the pasta. Serves 4

Blueberry Streusel Coffee Cake

I adapted this recipe from a simple streusel coffee cake recipe;by adding the almonds and the blueberries. It was a hit and no doubt the new family favorite. This recipe is quite easy and somewhat guilt free as the batter and streusel do not contain butter. This time around I opted to forgo the oil in the streusel and go for the full flavor of the butter.

Streusel
!/2 cup brown sugar firmly packed
1/2 cup sliced almonds
2 tablespoons all purpose flour
1/4 cup soft butter
1 teaspoons cinnamon

In a small bowl add the above ingredients and work with your fingers until it resembles very coarse meal. Set aside

Batter
1 1/2 cup all purpose flour
2 teaspoons baking powder
3/4 cup white sugar
1/3 cup canola oil
1 egg
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup blueberries (dusted in 1 tsp. flour)

Pre-heat the oven to 375 degrees F. In a mixing bowl beat the egg and add the sugar, oil orange juice and vanilla and continue beating until combined. Add the flour and baking powder to the egg mixture and beat just to combine the ingredients. Pour half of the batter into a prepared 8 1/2 " x 4 1/2 inch loaf pan and spread the blueberries on top. Sprinkle half of the streusel on the blueberries and spread the remaining batter on top. Sprinkle the rest of the streusel on top of the batter and bake for 40- 45 minutes.

Stuffed Pork Tenderloin with Dijon Mustard Brandy Sauce

 Use your imagination with this next recipe; and feel free to alter the ingredients for the stuffing. Simply aim for ingredients which you enjoy and which will complement pork. Serve it on a bed of polenta with haricots verts amandine and voila, another great meal from your own kitchen.

Stuffed Pork Tenderloin with Dijon Mustard Brandy Sauce
1 pork loin, (about 1 lb)
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Stuffing
1 finely chopped shallot
2 small apples finely chopped
1/2 teaspoon of sugar
1/2 cup cooked drained spinach and chopped
4 dried figs diced
2 fresh sage leaves finely chopped
pinch of cinnamon
splash of brandy
salt and pepper
2 tablespoons butter

Brandy Sauce
1/4 cup brandy
1/2 cup chicken broth
1/2 tablespoon Dijon mustard (regular)
1/2 tablespoon Dijon mustard (with seeds)
2 to 3 tablespoons 35 % cream

In a frying pan heat the butter and cook the shallots til transparent. Add the apples, sage, sugar and continue cooking for 2 to 3 minutes. Season with a pinch of salt and pepper. Pour in the brandy and cook another 2 minutes. Set aside in a small bowl and allow to cool.
Trim the tenderloin and butterfly the meat, by slicing it in half lengthwise. Do not cut right through the other side. Place the meat on a work board and cover with plastic wrap. Pound the meat to about 1/2 inch thick. Remove the plastic wrap and spread the apple stuffing and the spinach. Fold the loin as illustrated. Place four 6 inch cooking strings crosswise on a work surface and one 18 inch cooking string lengthwise, on top of the shorter strings. Place the folded tenderloin on the strings and tie to secure the stuffing.
Heat the butter and oil in a skillet and sear the meat on all sides. Set aside the skillet with drippings for the sauce. Continue to roast the loin in a pre-heated 350degree F. oven until the meat reaches 150 degrees on a meat thermometer. Let rest for 5 minutes before cutting.
Return the skillet to the stove element and on medium heat, deglaze with 1/4 cup of brandy. Whisk in the mustard and add the chicken broth. Allow to reduce and add the cream. Finish the sauce with a dab of cold butter.

Cranberry Orange Scones

These scones will make a nice addition to your next Sunday brunch feast. Also pictured are blueberry corn muffins and pecan raisin bran muffins.


Cranberry Orange Scones
2 cups all purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup dried cranberries
1/4 cup butter
2 eggs
1/3 cup 35% cream

Topping:
egg white
turbinado sugar

Preheat oven to 450 degrees F. In a mixing bowl or food processor, sift the flour, 2 tablespoons sugar,baking powder and the salt. Stir in orange zest to combine. Add the butter and cut into the flour until the mixture resembles coarse meal. Mix in the cranberries. If using a food processor, transfer the dry ingredients to a large mixing bowl. In a separate bowl, lightly beat the eggs and cream. Make a well in the flour mixture and gradually pour in the wet ingredients. Blend to incorporate the ingredients to form a dough. Do not over work the dough. Form a ball and on a lightly floured surface, roll out the dough into a round disk, about 3/4 inch thick. Cut into triangles and brush with egg white. Sprinkle each triangle with the turbinado sugar and place on a prepared cookie sheet. Bake for 12-15 minutes.

Seafood Linguine

A simple marinara sauce goes a long way. Add some seafood; and your guests will be impressed with this scrumptious main course. So who needs the high cost of a restaurant seafood dish, when you can easily whip this up at home. Some of the best meals can come out of our own kitchen. I hope this inspires some of you, to return to home cooking.

Seafood Linguine
2 tablespoons olive oil
1 tablespoons butter
1/2 onion finely chopped
1/2 small carrot finely chopped
1/2 celery stalk finely chopped
1 garlic finely chopped
1/4 cup white wine (optional)
16 ounces crushed canned tomatoes
salt and pepper

1 lb shrimp (about 4 per person)
1/2 lb scallops (8 scallops)
8 crab claws (defrosted/ pre-cooked)
2 tablespoons parsley chopped
2 garlic cloves minced
1/2 lb linguine
chopped parsley for garnish

In a saucepan heat the oil and butter. Saute the onions until translucent; add the garlic and continue to cook for 1 minute. Add the carrots, celery and cook until the vegetables are soft. Pour in the wine and stir. Add the tomatoes and cook for an additional 10 to 15 minutes.
Prepare your seafood. In a frying pan with a small amount of butter or a prepared grill pan, sear the scallops, about 3 minutes on each side. Set aside. In a frying pan heat a small amount of butter and add the shrimp, garlic and parsley. Season with salt and pepper. Cook the shrimp until they turn pink, about 2 to 3 minutes. Do not overcook. Saute the defrosted crab claws in garlic butter. Cook the pasta in a large pot of salted boiling water, al dente and drain. Add the sauce to the pasta and toss. Arrange the seafood on the linguini and serve. the plate with the seafood and parsley. Serves 4

Teriyaki Marinade

I have promised to post my teriyaki marinade and it is long overdue. It gives great flavor to meats and tofu. Mirin sauce, a Japanese rice wine, replaces sugar in the recipe and creates a lovely glaze on the meat when grilled. It is now available in most grocery stores.

Teriyaki Marinade

1/2 cup Kikkoman soy sauce

1 large garlic clove finely chopped

1/4 cup light olive oil

1 tablespoon sesame oil

2 tablespoons mirin sauce

1/2tablespoon grated fresh ginger

Simply whisk together all the ingredients or use a blender. Marinate tofu or meat for about an hour.