The Ultimate Lemon Merengue Cookies

The Ultimate Lemon Merengue Cookies

These are the most addicting merengues I have yet to make.  The lemon makes them have a special touch that gives you a feeling of having a pie without the guilt.  Crunchy on the outside and smooth and creamy on the inside.  A great holiday gift or pot luck item to bring along regardless of the season.  Even great for school bake sales as there are no nuts!

4 egg whites

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla extract

1 1/3 cup super fine sugar

1 tsp lemon zest, or more to taste

Preheat oven to 275 degrees.

In a stand mixer with whisk attachment add the egg whites, salt, and cream of tartar.  Blend on high speed until soft peaks form.  Add in the vanilla then the sugar slowly while still beating until stiff peaks form.  Add in the lemon zest to combine.

Line a baking sheet with wax paper and place heaping spoonfuls of the egg mixture onto the prepared trays.  Bake in oven approximately 30-35 minutes.  Merengues should easily pull off the paper.  Cool completely on a wire rack.  Store at room temperature in an air tight container.

Seafood with Coconut-Lime Sauce

Fish Fillet with Coconut-Lime Sauce

This is a wonderful dish that takes you outside the box in experimenting with new ingredients.  The sauce goes wonderful with any firm white fish... Halibut (used here), red snapper, sea bass.  Even shrimp and chicken can be used.  Quite versatile as it makes a lot so you can use it over a different protein and still have a fresh meal.  Instead of the peanuts use macadamia nuts that are lightly toasted for a different twist on this great dish!

 4 x 8oz fish fillets (halibut, red snapper, sea bass recommended - see notation above for additional options)

2 Tbsp mayonnaise

1/2 cup chopped dry roasted peanuts*

1/4 cup fresh copped cilantro

Coconut-Lime Sauce (recipe follows)

Salt and pepper

Make the coconut-lime sauce:

1 jalapeno, seeded and chopped

1 Tbsp vegetable oil

1 small red onion. chopped

4 cloves garlic, chopped

1 14 oz can coconut milk

1/2 cup (4 oz) cream of coconut (Coco Lopez)

1/4 cup fresh lime juice

1 tsp honey

salt and pepper

In a saucepan over medium-high heat, add the jalepeno and cook, stirring, until chili starts to take on color, approximately 3 minutes.  Add oil, oinion, and garlic.  Cook, stirring, until onion is softened but not browned, about 5 minutes.  Add coconut milk and cream of coconut.  Stir to combine and bring to boil then reduce to simmer.  Allow sauce to simmer for about 10-15 minutes until thickened to allow flavors to combine.  Transfer to a blender and process until smooth.   Add in honey and lime juice.  Sauce will keep for about 3 days in refrigerator.  Reheat before serving.

For the Fish:

Preheat grill to high heat. 

Coat all sides of the fish with mayonnaise.  Season with salt and pepper.

Place fish on oiled grill grates and cook, turning once (if you have a fish with skin on it you can cook the fish the entire time on the skin side)  Cook approximately 8 minutes per inch of thickness, until fish is just opaque.

Transfer fish to platter.  Top with warm coconut-lime sauce, peanuts and cilantro.  Serve immediately.

*For a twist use Macadamia nuts.  Roughly chop them and toast them on a non-stick skillet.

Eggplant Stacks

This is a great summer side dish and very simple to assemble.  To make it a full meal you just need to add some prosciutto for protein and you have a winner dish everyone will love,

Eggplant Stacks

2 large (globe) eggplants, about 1 pound each

1 tsp salt

1/4 tsp pepper

8 slices of mozzarella (or you can use the bagged shredded mozzarella)

4 bell peppers (red or orange work best)

1 jar of roasted bell peppers

Extra Virgin Olive Oil

Fresh basil leaves

8 slices Prosciutto (di Parma or San Daniel recommended), optional

juice from 1/2 a lime

Cut the eggplant in to 8 round slices, approximately 1/2-1 inch thick.  Sprinkle with salt and pepper and place on a grate to allow to dry out a bit.  Cover with a towel until ready to use.

Slice the bell peppers in half and remove stems and seeds.  Grill bell peppers over medium heat until they are blackened and blistered, turning occasionally.  Approximately 12-15 minutes.  Remove and set aside.  

In a food processor, blend the jarred bell peppers, with the oil from the jar and juice from 1/2 the lime.  Set aside.  When cool cut the peppers again in half.

Lightly brush the eggplant slices with olive oil.  Grill over medium heat until the undersides are well marked then flip them over and grill the other sides the same way.  About 3-4 minutes per side.

Preheat oven to 350 degrees.

 

On a baking tray lined with non-stick foil, place 4 slices of eggplant.  If using Prosciutto, place a slice on the eggplant. Place one slice of bell pepper on top.  Top with cheese and another slice of Prosciutto if using .  Top each with another slice of eggplant.  Top with remaining bell pepper slices.  Bake in oven until the cheese is melted.  Remove from oven.  

On a plate carefully transfer the eggplant stacks.  Top with basil leaves.  Spoon the bell pepper sauce around the plated eggplant stacks and serve.

 

Tomato Salad with Farmer's Cheese

 

A great summer salad that gives a light and fresh addition to any meal.

Tomato Salad with Farmer's Cheese 

8 tomatoes (vine ripened or kumato work great for this)

6 oz Farmer's cheese

1/4 cup basil, chiffonade

Extra Virgin Olive Oil

Balsamic Vinegar (optional)

Salt and pepper

Slice the tomatoes.  Flake the farmer's cheese over the tomatoes and top with fresh basil. Salt and pepper to taste.  Drizzle with olive oil and balsamic vinegar, if using. 

BVC Fresh Taco Seasoning

BVC Fresh Taco Seasoning

 Much better than the store-bought variety this is easy to make in a good quantity to last you for many dishes.  Goes great on seafood and other meats alike.  One ingredient that is a little tricky to find is the ground chili ancho.  Spicely makes a great one - you can even find this on Amazon if not in your grocery store - or you can grind up your own dried chili ancho peppers.  Adds a bit of smokey sweetness to the mixture.

1 Tbsp chili powder

1 Tbsp ground chili ancho (optional)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano (rub is between your hands to get a finer mix)

1/2 tsp paprika

1 tsp ground cumin

1 tsp salt

1 tsp pepper

1/4 tsp crushed red pepper (optional)

Mix together all ingredients and store in an airtight container.

Creamy Shrimp Casserole

This is an amazing dish that will have everyone coming back for seconds.  Here we served over spaghetti but you can serve it alone as a main dish and use your favorite sides such as sauteed spinach, BVC Roasted Broccoli, or BVC Green Beans with Mushrooms.  A dish from heaven!

Creamy Shrimp Casserole

2 lbs medium shrimp, shelled and deveined, shells reserved*

3 cups heavy cream

1/4 cup dry sherry

5 Tbsp unsalted butter, divided

6 medium scallions, white and tender green parts minced

2 tsp fresh lemon juice

1 tsp Worcestershire sauce

hot sauce (Tabasco)

4 cups small oyster crackers

1/4 tsp sweet paprika

freshly ground pepper

salt

Arrange shrimp in a single layer in a shallow glass baking dish.  Cover with saran and refrigerate.

In a medium saucepan, combine the cream and sherry with the shrimp shells.  Add a pinch of salt and bring to a boil.  Simmer over moderately low heat for 25 minutes.  Strain through a course sieve set over a large glass measuring cup.  You should have approximately 2 1/2 cups.

Preheat oven to 400 degrees.  Melt the 1 Tbsp butter in a medium skillet.  Add the scallions and cook over moderate heat, stirring for approximately 3 minutes.  Add the shrimp cream and simmer until reduced to approximately 2 cups, about 5 minutes.  Pour the cream into a bowl and stir in lemon juice and Worcestershire sauce.  Season with salt and pepper and a few dashes of hot sauce.  Let cool until tepid. 

Season shrimp with salt and pepper.  Pour the cooled cream evenly over them.

Put the oyster crackers in a sturdy resealable plastic bag (Zip Lock) and press out all the air then seal to close.  Lay bag on work surface and using a rolling pin or heavy pan crush the crackers until coarse crumbs form.  Transfer to medium bowl.  Add the 4 Tbsp of melted butter and the paprika then stir to coat.

Scatter the cracker crumbs over the shrimp and pat smooth.  Bake the casserole in the center rack of the oven for 25 minutes, or until bubbling around the edges and the shrimp are just cooked through. Turn on the broiler and broil the casserole for approximately 30 seconds, rotating as necessary, until the topping is evenly browned then remove.

Let stand for 5-10 minutes at room temperature before serving.  Enjoy!

MAKE AHEAD SUGGESTION:  The casserole can be prepared up to where you pour the cream over the shrimp and refrigerated overnight.  Let stand at room temperature for 20 minutes then add the breadcrumbs on top and cook as directed.

*Note:  I will usually order the shrimp with the shells on and ask the person working the fish counter to shell and devein them for me.  Make sure you tell him to include the shells, however, in a separate bag to take with you.  Much easier this way.

Salmon Oreganata Over Capallini with an Oreganata Sauce

A beautiful and simple meal, the meal is complete the way we show it here, but feel free to serve the salmon separate from the pasta with vegetables or a nice potato au gratin or even mashed potatoes.  The pasta dish is a great on it's own as well as a side or mix in some pancetta for a simple meal.  In our recipe we use capallini pasta (angle hair) but feel free to use your favorite pasta.  If serving pasta alone, I prefer fettuchini or rigatoni for the pasta as they give more body for that situation.

Salmon Oreganata Over Capallini with an Oreganata Sauce

For the salmon:

4 salmon fillets, skinless boneless, 1/3 lb each

1/4 cup panko crumbs

4 Tbsp dried oregano, divided

4 tsp finely grated parmesan chees (or more to taste), divided

4 garlic cloves, divided and minced

2 lemons

olive oil

salt and pepper 

Preheat broiler.

Line a baking sheet with nonstick foil.  Place salmon fillets on the foil.  Brush the tops of the salmon with olive oil then sprinkle with one minced clove of garlic, 1/4 of the panko, 1 tsp parmesan, 1 Tbsp oregano.  Squeeze 1/2 lemon over one fillet and drizzle with olive oil.  Repeat this layering process with each additional fillet.

Place fillets in oven and broil 3-5 minutes until top is slightly browned.  Turn heat on oven down to 325 degrees and cook another 10 minutes (approximately depending on thickness of fish).  Serve immediately.

For the pasta and sauce:

1 package dried pasta (a thin spaghetti, capalini, etc. works well with the salmon)

1 small onion, diced

4 garlic cloves, minced

4 Tbsp dried oregano (or 2 Tbsp finely minced fresh oregano)

3 Tbsp fresh basil, chopped into fine strips (chiffonade)

1 (14.5 oz) can diced tomato (finely diced is best)

1 (8oz) can tomato sauce

2 Tbsp tomato paste

1 cup chicken broth

1/2-1 cup heavy cream

salt and pepper

1/2 cup reserved pasta cooking water (optional)

1/2 cup Parmesan cheese (optional)*

Cook pasta per directions on package.  It is best to make the sauce first so it is ready when the pasta is finished cooking as the pasta cooks faster than the sauce.  Be sure to reserve about 1 cup of the cooking water prior to draining.

In a large pan, saute the onions 3-5 minutes until soft and just starting to caramelize.  Add in garlic and cook approximately 30 seconds until the strong garlic smell dissapates.  Add in the diced tomato, tomato sauce, and tomato paste and cook about 5 minutes until reduced.  Add in the chicken broth and again reduce 5-10 minutes until almost completely reduced.  Stir in oregano and basil as well as heavy cream.  Adjust seasonings and add salt and pepper.  Add more cream if desired.

When pasta has cooked, drain.  Add 1/2 cup reserved cooking water to the sauce and then add the pasta, stirring to fully coat.  It is best to cook the pasta initially to al dente as when you add it to the sauce and are tossing it, keep the sauce at a simmer and the pasta will finish cooking.  Serve immediately.

*If serving as a side dish without the salmon, you can sprinkle with some Parmesan, or mix the Parmesan into the pasta even.  You can also add sauteed pancetta or grilled vegetables for a nice change, but if topping with the Salmon Oreganata I would just use the simple sauce above.