Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better!
What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces cream cheese
What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.
Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.
makes approximately 15
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
1 cup all-purpose flour
4 large eggs, and 2 egg whites Pastry Cream (recipe to follow) Rhubarb Puree (recipe HERE)
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.
In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.
Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.
Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.
To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.
makes about 3 ½ cups
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.
NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.
By Libbie Summers Photography byChia Chong Wine Pairingby@grapefriend
A burger that celebrates Spring! Lamb and Feta Burgers (sweet pea mint sauce) serves 4
What you need: 1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced
What to do:
Heat grill to medium high heat.
In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.
To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.
Sweet Pea and Mint Sauce makes about 1 cup
What you need:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper
What to do:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.
Wine Pairing: You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.
What you need:
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 teaspoon anise seed
Juice of one lime
1 rack of lamb
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 cups mixed greens, washed thoroughly
Fennel Mint Salad Dressing (recipe to follow)
What to do:
In large sauté pan heat olive oil over medium heat. Add fennel, lime juice and anise seed, brown slightly, leaving fennel crisp. Remove from pan and set aside.
Allow lamb rack to come to room temperature and rub with cracked pepper, coarse salt and garlic powder. Cook rack of lamb in the same pan fennel was prepared in over medium high heat. Cook until medium rare (about 6-7 minutes) turning once halfway through the cooking time. Set aside. Let rest for 10 minutes. When cool enough to handle, cut the meat away from bone and slice into 1/2-inch medallions.
To assemble the salad, divide salad green among 4 plates and top with equal parts of the fennel. Top with lamb medallions and drizzle Fennel Mint Salad Dressing over to taste. Serve immediately.
You need something with enough body to match the pan seared lamb, but you’ve also got all that great anise spice in the fennel. A Spanish rosado will go with this like a champ: these rosés tend to be darker in color, and full of juicy red berry flavors. As a bonus, they’re the big bargains of the rosé world (most are around 10-15 bucks). I love the ones made from Garnacha grapes, but I like the Tempranillo-based ones too. Plus it’s spring so why not start popping some pink?