Jicama Salad

Jicama (hē-kə-mə) is also known as the Mexican Potato or the Yam Bean. Jicama is grown for its juicy, crunchy tuberous root and tastes a bit like a water chestnut. It's perfect raw in salads, pita bread sandwich fillings, crudité platters, salsas and it doesn’t discolor once cut. Jicama retains its distinctive crunch even when cooked in stir-fries, spring rolls etc. It is low in calories and an excellent source of fiber, potassium, iron, calcium, and vitamins C and E. Eating jicama also helps boost your immune system, promotes healthy bones, and protects against colds and flu.

Serves 4
adapted from Simply Recipes

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup freshly squeezed lime juice
pinch of cayenne
pinch of paprika
1/2 an avocado, chopped
2 tablespoons olive oil

Toss together the jicama, bell peppers, red onion, cucumber, orange, avocado and cilantro in a large serving bowl. Pour lime juice and olive oil over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit a half an hour before serving to allow the flavors to develop.

The Culinary Chase's Note: When picking jicama,  choose roots that are smooth skinned, firm and dry. Do not choose the largest ones, because they may have a more woody flavor and may not be as sweet.   Crunchy textures with just a bit of heat from the cayenne makes for a perfect salad on a hot day!  Enjoy!

Beetroot and Goats' Cheese Wellington

I have been holding onto this recipe until beetroots are available at our local farmers' market. This dish is a wonderful adaptation of the original Beef Wellington, which consists of rare-roasted beef tenderloin coated with pâte, topped with minced mushrooms and wrapped up in puff pastry. Beetroot and goats' cheese are a winning combination and who could resist the gorgeous crimson color of the beets mixed in with the cheese. Beetroot contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. The leaves of the beetroot are also edible and can be prepared in the same manner as Swiss chard (also known as the spinach beet).

Serves 4
adapted from Woman & Home

500g (1 lb) raw beetroot
2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 1/2 tablespoons mustard seeds
1 tablespoon sherry vinegar
large pinch caster sugar
5 sprigs thyme, torn, plus extra for garnish
275g (9 oz.) puff pastry
1 1/2 tablespoons clear honey
150g soft goats' cheese
1 egg, beaten, to glaze

Preheat oven to 200c (400f). Using tin foil, make a pouch by folding in half and fold up sides. Place the beetroot inside and drizzle with olive oil. Seal the top of the pouch by folding up the end a couple of times. Place on a baking sheet and bake for 40 minutes. Remove from oven and let sit in the pouch until it cools off enough to allow you to peel the beetroot and cut into wedges. Meanwhile, heat the olive oil in a frying pan over a low heat and add the onion and mustard seeds. Cook, stirring occasionally, until softened then add the vinegar, sugar, thyme. Increase heat and cook 2 minutes, stirring constantly, Remove from heat and stir into the beetroot. Allow mixture to cool. Roll out puff pastry and cut into quarters. Spread each quarter with the honey and goats' cheese. Put a dollop of the beetroot mixture in the middle of each rectangle and fold over. Pinch sides to join together. Place parcels on a non-stick baking sheet and brush with the beaten egg and bake 30 minutes until golden.

The Culinary Chase's Note: To retain nutrients and color, boil, bake or steam without peeling the beets first. The skin will easily rub off once cooled enough to touch. When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking. The flavors and textures of this dish were amazing!  Bits of a popping crunch from the mustard seeds, followed by sweetness of the beet and saltiness of the goats' cheese...lovely!

Strawberry Shortcake

I spent many a summer eating this humble and delicious dessert! It's been a favorite in my family for at least 3 generations.  Fannie Farmer first published her cookbook, The Boston Cooking School Cook Book, back in 1896 and it has been considered the greatest American cookbook. Her cookbook introduced the concept of using standardized measuring spoons and cups, as well as level measurement which is now considered standard in American cooking.  I've had my Fannie Farmer cookbook since 1980 (1979 edition) and I think my Mom bought hers in 1961.  The Fannie Farmer was referred to religiously by my Mom and grandmother and as such I knew about Fannie long before I ever thought of cooking myself.

Makes One 8-inch Round Cake or Eight 2-inch Rounds
adapted from The Fannie Farmer Cookbook

280g (2 cups) flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
5 tablespoons butter
150ml (2/3 cup) milk
fresh ripe strawberries
sugar for the strawberries
1 cup heavy whipping cream, whipped

Preheat the oven to 220c (425f). Mix the flour, baking powder, salt and 1 1/2 tablespoons sugar in a bowl. Cut the butter into bits and work it into the flour mixture with a pastry blender or your fingers until the mix resembles coarse meal. Slowly stir in the milk, using just enough to hold the dough together. Turn out onto a floured board and lightly knead for a minute or two. Pat the dough into a greased and floured 8-inch cake pan or roll it 3/4 of an inch thick and cut it into eight 2-inch rounds using a biscuit cutter. Arrange the rounds on a cookie sheet. Bake 12-15 minutes, or for the larger cake 12-15 minutes, until they have risen and are golden.

While the biscuits are baking, wash and slice strawberries. Add sugar to taste (not too sweet) and stir. Whip the cream until soft peaks form.  Split the biscuit in half and add a spoonful of sliced strawberries and top with whipped cream. Cover with the biscuit top, add more strawberries and whipped cream.

The Culinary Chase's Note: Shades of summer with this dessert! The biscuits can be served warm or at room temperature and you can use whatever fruit takes your fancy!

Fettuccine with Dates, Feta Cheese & Spinach

I love recipes like this one where sweet and savory are combined. Cultivation of dates as food began in the Middle East approximately 6,000 years ago. There are many types of dates but the Medjool date is considered the "king of dates" as they are not only large but taste sweet. Medjool dates are a good source of fiber and contain high levels of potassium, magnesium, copper and manganese. Dates can be added to cookies, muffins or tarts but are also a delicious contrast to savory flavors (meat tagines, dates stuffed with blue cheese, salads, couscous dishes).

Serves 6
adapted from Emily Richards

2.5L (10 cups) baby spinach leaves, coarsely chopped
250g (8oz.) feta cheese, crumbled
125ml (1/2 cup) pitted and chopped Medjool dates
125ml (1/2 cup) chopped walnuts, toasted
75ml (1/3 cup) olive oil
2 tablespoons fresh lemon juice
500g fettuccine
sea salt and freshly ground black pepper

Garlic Breadcrumbs:
1 tablespoon olive oil
1 clove garlic, sliced
250ml (1 cup) fresh breadcrumbs

In a large bowl, combine spinach, feta, dates and walnuts; set aside. In a bowl, whisk together oil and lemon juice. Drizzle over spinach mix and toss to coat evenly.

To make the breadcrumbs: In a skillet, heat oil over medium heat and cook garlic for 30 seconds; remove. Add breadcrumbs and cook, stirring until browned. Set aside. Meanwhile, in a large pot of boiling water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot. Add spinach mixture to pasta and toss to combine well. Divide among 6 plates and sprinkle with toasted breadcrumbs. Drizzle with extra-virgin olive oil.

The Culinary Chase's Note: The flavors of the dates mixed in with the feta made this pasta dish a real treat! I know it's a good meal when my husband waxes lyrical about it.

Roasted Pork Saltimbocca with Sarladaise Potatoes & Buttered Spinach

 Saltimbocca (Italian for 'jump in the mouth') is a classic Roman dish and is usually made with veal cutlets. Sarladaise potatoes (also called Sarlat pommes de terre) is from the Southwest of France and is named after the city of Sarlat.  This recipe is from Chef Sean Armstrong which was featured in The Foodtown magazine.  His dish is not too difficult and is great to share with family and friends.  Pork is an excellent source of protein, vitamin B2, B12 as well as a good source of riboflavin.

Serves 4
adapted from The Foodtown magazine

Saladaise:
3 large potatoes
2 cloves garlic, minced
2 tablespoons each: chopped thyme, duck fat or olive oil
3 anchovies, chopped
sea salt and freshly ground black pepper

Saltimbocca:
3 small pork fillets (tenderloin)
15-18 slices prosciutto
18 sage leaves
finely grated zest of 2 lemons
freshly ground black pepper

Buttered Spinach:
25g butter
260g baby spinach leaves

Preheat oven to 200c (400f). Thinly slice the potatoes preferably using a mandoline. Mix the garlic, thyme, duck fat and anchovies. Layer the potato slices in a frying pan that has been greased with duck fat or olive oil. Spread the garlic mixture evenly between the layers of potato. The layers should come half way up the side of the pan. Bake until golden brown and crispy, about 25 minutes.

For the saltimbocca, place 6 slices of prosciutto side by side, just overlapping each other, on a large piece of plastic film. Place a pork fillet across the prosciutto, then add the sage leaves and lemon zest. Repeat with the remaining fillets. Roll the pork fillets and prosciutto in plastic film and refrigerate. Just before the potatoes are cooked, remove pork from fridge. Remove plastic film and season. Seal in a large frying pan on medium heat until lightly browned. Finish in the oven at 200c (400f) for about 10 - 12 minutes. Remove from oven and rest for at least 10 minutes.

To prepare the spinach, melt butter in a pan and then add spinach. Cook until just soft. Remove pan from heat and add salt and pepper to taste. Keep warm until ready to serve. Place some spinach and potato on each plate. Slice each pork fillet on an angle.  Lay pieces of pork on top of the potato and serve.

The Culinary Chase's Note:  I bought a rather large piece of pork fillet (no little ones to be found the day I went food shopping) and adjusted the cooking time from 12 minutes to 17 minutes. If you're not a fan of pork or veal, you could also use chicken. If you don't have oven-proof pans, cover the handles with tin foil.  Don't worry if the potatoes don't brown up on the top as the bottom will.  When it comes time to serve the potatoes, remove a chunk and flip over onto the plate such that the browned side shows.  Lovely, earthy flavors from this dish! Bon appétit!

Rhubarb Crumble

Rhubarb is a very old plant with records dating back to the Han Dynasty (206 BC) in China where it was cultivated for medicinal purposes (used as a laxative and treatment for high fever). It was imported along the Silk Road and reached Europe in the 14th century. In 16th century England, rhubarb first became known for its medicinal value. Did you know that rhubarb is usually considered to be a vegetable?  However, in the US, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. Thus a reduction in taxes paid! Rhubarb provides a good source of vitamin C, fiber, and calcium.

Serves 8
adapted from Woman & Home magazine

12-14 rhubarb stems
juice of half an orange
2 - 3 tablespoons orange blossom honey

Crumble:
275g (9 1/2 oz.) butter at room temperature
225g (8oz.) flour
100g (4oz.) ground almonds
175g (6oz.) sugar

Preheat oven to 375f (190c). Cut rhubarb into 2-inch chunks and put into a large ovenproof dish. Mix together the orange juice and honey and pour over the rhubarb. To make the crumble, rub the butter into the flour to form crumbs and add the almonds and sugar. Scatter over the rhubarb and bake 30 to 40 minutes until golden.

The Culinary Chase's Note: Choose pink or red rhubarb as green will be quite sour.  If you see rhubarb with curly leaf tops then this is known as forced rhubarb.  It is grown in hothouses where the stalks are forced to shoot up looking for light which produces a sweeter and tender rhubarb. Rhubarb pairs well with other fruits and berries like apples, strawberries and blackberries. Use it to make a sweet and sour chutney to serve with chicken or pork; or stew it with a little sugar and fresh ginger and serve over ice cream.

Gnocchi with Bell Peppers, Asparagus, Olives and Parmesan

Not all the cooking I do is from a recipe. The more you cook the more your confidence level increases allowing you to throw something together based on what's in the fridge and pantry. This dish was the direct result of food sitting in the fridge waiting for me to use. My husband, aka the fridge police,  is always going through it saying "what about this or what about that?" ...usually when I'm in the midst of prepping dinner.  Sometimes food gets pushed to the back of the refrigerator and unfortunately ends up in the compost bin. Waste not, want not!  This simple stir-fry made good use of the veggies.  It made me feel better for using what I had as well as appeasing the fridge police. 

Serves 4

1 package gnocchi
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
small onion, peeled and thinly sliced
asparagus, cut into thirds
1/2 teaspoon chili flakes
olive oil
2 cloves garlic, minced
handful Kalamata olives, pitted and chopped
handful grated Reggiano Parmigiano
salt and pepper

Bring a large pot of salted water to a boil and cook gnocchi according to packet instructions. While waiting for the water to boil, place a deep fry pan (a wok works wonders here) over medium heat and add a tablespoon or two of olive oil. Add chili flakes, onions, asparagus and peppers and sauté until al dente (about 5-7 minutes). Toss in garlic and stir until aromatic. At this point the gnocchi should be cooked and ready to be drained. Add drained gnocchi to the vegetable mixture along with chopped olives. Toss mixture and add olive oil if a bit dry. Season with salt and pepper. Serve with freshly grated Reggiano Parmigiano.

The Culinary Chase's Note: Just a bit of heat to stir up an otherwise tasty dish.  This works well with other veggies such as:  broccoli, cauliflower, string beans, fennel, carrots etc. and you could also use pasta in lieu of gnocchi.  Have fun experimenting!

Mediterranean Stuffed Zucchini

Zucchini (courgette) is part of the summer squash family (developed in Italy) and is a good source of dietary fiber as well as vitamins C and A. The zucchini is quite versatile served as a vegetable but it can also be used in breads and desserts. Herbs are valued for flavor, scent, and medicinal qualities. A herb is typically the leafy green part on a plant while the spice refers to other parts of the plant such as seeds, bark, root etc. For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination. For me, it's their unique ability to enhance the meal by contributing to the flavor of the food we eat. Mint, one of my favorite herbs, is used not only in flavoring food but also found in toothpastes, tea, chewing gum, and mouthwashes to name a few. For medicinal purposes, mint is used to aid with digestion, relieve heartburn, nausea, anxiety, stomach cramps and much more.

Serves 6
adapted from H&H magazine

3 medium zucchinis
salt and pepper
olive oil
2/3 cup chickpeas, drained and rinsed
115g soft goat cheese
1/3 cup chopped walnuts
1/3 cup pitted and chopped kalamatta olives
2 teaspoons chopped mint
1 tablespoon chopped parsley (plus more for garnish)
1 teaspoon lemon zest

Preheat oven to 200c (400f) and preheat a baking sheet on the bottom rack. Cut zucchini in half lengthwise. With a small spoon or melon baller, scoop out seeds and flesh, leaving a 1/4" wall. Place seeds and flesh in a bowl. Toss with a pinch of salt and set aside. Brush zucchini inside and out with olive oil, then season the insides with salt and pepper. Place the zucchinis cut-side down onto the hot baking sheet and bake 10 to 12 minutes until flesh has softened and skin appears slightly wrinkled. Remove from oven and flip over.

While the zucchinis are baking, squeeze the reserved zucchini-flesh mixture over the sink, then roughly shop. Place chickpeas in a large bowl and mash slightly with a fork (keep some whole). Add zucchini flesh, goat cheese, walnuts, olives, mint, parsley and lemon zest. Stir until combined. Divide filling evenly among zucchini halves, pressing mixture with a spoon and mounding extra filling on top. Bake for 15 to 20 minutes or until heated through and tops are slightly golden. Garnish with parsley. Serve warm or at room temperature.

The Culinary Chase's Note: I love the way the mint compliments the goat cheese and olives. An easy recipe to make filled with goodness!

Dark Chocolate Mousse with Salted Caramel Sauce

In our house, desserts usually come in the form of fresh fruit, perhaps with cheese and sometimes nothing at all as we're usually full from the main meal.  Having said that, there are exceptions I will always save room for and this recipe is one of them! 

Serves 6
adapted from H&H magazine

Dark Chocolate Mousse:
5 oz. dark (60% to 70%) chocolate, roughly chopped
2 tablespoons unsalted butter
4 large egg yolks
1/3 cup sugar
1/3 cup strongly brewed coffee
1/4 teaspoon salt
1 cup whipping (35%) cream

Salted Caramel Sauce (from Simply Recipes):
1 cup of sugar
6 tablespoons butter
1/2 cup heavy whipping cream
1 1/2 teaspoons sea salt

Whipped Cream Topping:
1 cup whipping (35%) cream
1 teaspoon sugar
1/2 teaspoon vanilla

To make the chocolate mousse, melt chocolate and butter in a bowl set over simmering water. Set aside. In a second bowl, whisk egg yolks and set aside. In a small saucepan, bring sugar and coffee to a boil; let boil for 2 minutes. Carefully start whisking egg yolks and slowly add in the hot coffee mixture and salt. Whip cream until it forms stiff peaks. Fold whipped cream into chocolate mixture, cover and refrigerate for at least 3 hours.

For the caramel sauce, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. The caramelized sugar will be much hotter than boiling water.

Heat sugar on moderately high heat in a large heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably (this is why you need a large saucepan). Whisk until caramel sauce is smooth. Let cool in the saucepan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. 

Whip the cream together with the sugar. Add vanilla and whip until stiff peaks form. To assemble the dessert, drop a spoonful of mousse in 6 dishes and layer with whipped cream, caramel sauce, mousse, whipped cream, caramel sauce. Top with a dollop of whipped cream, drizzle on salted caramel sauce and add a pinch of fleur-de-sel.

The Culinary Chase's Note: Decadent and delicious!  I love the combination of salt and caramel.  However, if you don't fancy the salt, you can omit it from the recipe.  If you have any caramel sauce leftover, store it in the refrigerator for up to 2 weeks.  Warm before serving.

Lavender Shortbread

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It's been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat Tails (the shortbread resembled the shape of bell-hoop petticoats worn by the Court ladies). Back then it was a thin, crisp, buttery shortbread flavored with caraway seeds. Shortbread was an expensive luxury and a treat reserved for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun.  Herbalists use Lavender for a variety of conditions of the nervous system, including depression and fatigue.  It has also been used for headache and rheumatism.  The oil has a sedative action on the heart and will lower blood pressure.  A small amount added to bland oils makes a useful application in skin diseases, such as eczema and psoriasis, and a rub for rheumatic conditions.

Makes about 30 cookies
adapted from Tidings Magazine

3 tablespoons fresh organic lavender flowers OR 1 1/2 tablespoons dried organic lavender flowers
1 cup butter, chilled
1/4 cup cornstarch
1/2 cup icing sugar
1 1/2 cups flour
1 tablespoon lavender tea (recipe below)


Using a food processor, blend chilled butter plus lavender flowers, icing sugar and cornstarch. Add half of the flour and lavender tea. Pulse gently until mixture resembles a crumbly texture. Blend in remainder of the flour until it balls into a smooth dough. Roll into a wax paper log and chill for 30 minutes.  Preheat oven to 325f. Remove dough from refrigerator and cut into 1/2 inch rings. Bake on an ungreased cookie sheet until just golden on the bottom (about 20 minutes). Cool before handling and store in an airtight tin.

Lavender Tea: use 4 tablespoons fresh lavender or 1 tablespoon dried. Place in a mug and pour 1/4 cup of boiling water over the lavender. Cover and steep for 5 minutes. Strain and use the tea as a flavor booster.

The Culinary Chase's Note: I used only 1 tablespoon of dried organic lavender buds and found that was enough to give a subtle hint of lavender in the shortbread cookie. I wasn't so thrilled with the lavender tea (did a taste test first) and decided to use1 teaspoon only.  Lovely with a cup of tea!

Asparagus, Smoked Bacon and New Potato Salad

My fondest childhood memories of summer were swimming long hours down at the beach where my grandparents lived and only leaving the watery playground to eat.  You could work up such an appetite swimming, skiing, playing in the water!  Potato salads were a favorite my siblings and I always enjoyed.  It was usually accompanied by other veggies as well as some form of delicious barbecued meat my Mom had marinated the night before.  According to The Oxford Companion to Food, wild potatoes were found 11,000 BC in the south of Chile and that cultivation began around 5,000 BC. The first Europeans encountered the potato in 1537 in Colombia. Back then they were small, watery and bitter.

Potato salad-type recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. The potato salad as we know it today became very popular in the second half of the nineteenth century. Hot potato salad, usually made with bacon, onion, and vinegar dressing, was associated with German immigrants and therefore often called "German potato salad." Mayonnaise became popular in the 1940's as the choice of dressing for the potato salad which replaced the French dressing (also known as a vinaigrette).  Potatoes are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.    Click here for more information on the health benefits of potatoes.

Tarragon has a slight tart flavor with a spicy anise aroma.  French tarragon is the one to use in culinary dishes as others are too bitter to eat.  It is excellent with fish, chicken, veal, egg dishes and in chicken or fish soup.  Freeze tarragon for future use by chopping the leaves, mix with a little water and put into ice cube trays in the freezer.

Serves 6
adapted from Occasions magazine

3 lb. new potatoes, washed and halved
6 slices smoked bacon
3 spring onions, thinly sliced
1 bunch asparagus, trimmed, blanched and chopped
2 tablespoons Sherry vinegar
1 teaspoon honey
1/4 cup finely chopped fresh tarragon
1 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup olive oil
Salt and pepper to taste

Place potatoes in large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender. While the potatoes are boiling, cook the bacon until crispy. Transfer the bacon to a plate covered in paper towel to remove any excess grease. Chop the bacon. Place cooked potatoes, bacon, spring onion and asparagus in a bowl.

In separate glass bowl place Sherry vinegar, tarragon, honey and garlic. Slowly whisk in the olive oil until emulsified. Season potatoes and vinaigrette with salt and pepper.  Gently toss the potatoes in the vinaigrette. Let cool.

The Culinary Chase's Note: I love this salad warm or cold and it brings back wonderful food memories for me.  For added flavor, I chose to grill the asparagus on the bbq.  Enjoy!

Lemon Drop Martini infused with Lavender Syrup

We all know that lavender is used extensively with herbs and aromatherapy but more recently it's making a comeback in sweet and savory dishes. The flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family.  It is best used with fennel, oregano, rosemary, thyme, sage, and savory. English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. Use it with other herbs such as thyme or sage to make a savory rub for meats and poultry.  Lavender has a sweet, floral flavor, with lemon and citrus notes. Buy lavender grown for culinary use (preferably organic).  The potency of the lavender flowers increases with drying. Just remember to use small amounts as a little goes a long way and you don't want your dish to smell like perfume!
I was at our farmers' market last weekend and picked up a package of lavender buds from Seafoam Lavender Farm as I wanted to try them in a shortbread recipe. Before making the shortbread (recipe to follow), I stumbled across Eat Something Sexy which coincidentally showed a posting entitled, "hit the sauce with a lavender lemon shooter". Firstly, the name of the blog alone grabbed my attention and a lemon shooter also peaked my liquid interest.  Was this my sign to test the lavender in a drink rather than a cookie?

Serves 2
recipe from Diane Brown, author of The Seduction Cookbook

Lemon Drop:
2 oz. vodka
1 oz. Triple Sec or Cointreau
1 oz. fresh lemon juice
1 oz. lavender syrup

Lavender Syrup:
1/4 cup water
1/2 cup sugar
1 tablespoon dried lavender
1 tablespoon fresh lemon zest
1/2 cup sugar

To make the syrup: In a small saucepan, bring water to a boil. Add sugar, lavender and zest, and dissolve sugar into the water. Cool completely, and strain into a small container. Chill and store for up to 7 days.  You can also use the syrup in lemonade, iced teas, mimosas, fresh sliced fruit, wine coolers etc.

Take a sliced lemon and rub along the rim of a martini glass and dip the rim into granulated sugar. Add all lemon drop ingredients in a martini shaker loaded with ice. Shake to combine and strain into the prepared martini glass.

The Culinary Chase's Note: The syrup smelled like a lightly scented field of lavender! Lemon drop martinis are addictive!  This recipe is for my good friend Anne.  I received a phone call from my husband who, at the time, was in Hong Kong (work related) asking what were the ingredients in the lemon drop martini as he wanted Anne and JP to try it.  I gave him the details and the bartender in Dot Cod made it for them.  I wonder if the bartender still makes it?   For more martini ideas, visit Martini Recipe Collection.

Southwestern Grilled Chicken Salad with Tomato and Black Bean

For casual entertaining or an easy weeknight meal this dish gets the thumbs up from my husband.  Black beans are popular in Latin American cuisine and are also found in Cajun and Creole cuisines of South Louisiana. The black bean has a dense, meaty texture making it popular in vegetarian dishes. Because of its mix of protein and fiber, black beans have amazing health benefits on the digestive tract, blood sugar regulation, cardiovascular along with being the best source of phytonutrients. Click here to learn more.

Other salads to consider:  Cobb Salad, Marinated Seafood Salad,  Warm Lamb & Roasted Red Pepper Salad,  Lamb with Mango & Couscous Salad, Roasted Fennel, Chili & Sweet Potato Salad,  Barbecued Rainbow Trout with Herb & Asparagus Salad.

Serves 4
adapted from Fine Cooking

1 to 2 boneless skinless chicken breasts, trimmed
1/2 tablespoon chili powder
1 teaspoon light or dark brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro/coriander (plus leaves for garnish)
2 teaspoons honey
freshly ground black pepper
green Tabasco (optional)
1 cup canned black beans, rinsed and drained
3/4 cup small cherry or grape tomatoes, quartered or halved
1 large scallion, thinly sliced
2 small heads Boston lettuce, torn into bite-size pieces
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas

Butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast and let sit a while before grilling.  Clean and oil the grill grate on the barbecue. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest 5 minutes.

In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, a few grinds of pepper,  and a few shakes of green Tabasco (if using). Whisk or shake well to combine.  Arrange lettuce on a platter or four plates. Top with chicken, beans, avocado, tomatoes, scallions and cilantro leaves. Pour dressing over the salad and garnish with pine nuts or pepitas.

The Culinary Chase's Note: This is how you turn a salad into a meal!  The rub on the chicken sets the tone making the whole salad burst with flavor.  Enjoy!