Summer Corn Salad

This weekend, I ventured to a wondrous farmer's market in Clintonville.  Carts upon stalls upon tents of plump, fresh produce glistened in the morning sun.  Large slabs of local meats and bratwurst contrasted against colorful, country bouquets of wildflowers, sunflowers and poppies, all of which were proudly presented by friendly farmers, eager to share their wares.  I sampled my way through in the true O'Gara way, trying cheeses and dips and even a raspberry dragonfruit soda (a must at my next dinner party).  Christian and I allotted ourselves a whopping $20 and filled our sack with all kinds of goodies, including cherry tomatoes, heirlooms, blackberries and whiskey peppercorn sausages.  With our last $1.50, we even bought a few flowers that are sitting happily on our bar.  We've already decided we're going back again on Saturday.

With our finds at the market, a few stragglers in the fridge and some herbs from our balcony, I made a simple summer salad of corn, tomato, onion, mint & feta.  This summer salad is fresh and bright, healthy and local.  Make this your side dish the next time your grill this season for a delicious, seasonal treat.

Summer Corn Salad

2 Ears of Corn, shucked

1/2 Pint of Cherry Tomatoes, preferably the multicolored kind

1/4 of a Red Onion

1/3 C. Feta Cheese, crumbled

10 Mint Leaves

S&P

Olive Oil

Apple Cider Vinegar

Turn on the grill to medium high heat.  

Generously drizzle the corn with olive oil, salt & pepper.  Grill over medium high heat until many of the kernels have turned golden.  Carefully slice the kernels off the cob and into a large bowl, making sure to collect any milk from the cob.  *SEE TIP BELOW.

Halve your cherry tomatoes and toss them in with the corn.  Thinly slice the red onion and add to the tomatoes and corn.  

Add the feta, a drizzle of olive oil and a tiny splash of vinegar.  Quickly toss the veggies and feta in the oil and vinegar, so they are evenly coated.  

Holding the mint leaves in the palm of your hand, clap your other hand on top, smashing the mint leaves between your palms.  This will release their oils and add fragrance to your salad.  Sprinkle the leaves on top of the salad.  

Enjoy.

TIP:  

To slice the kernels off the corn cob, place a small bowl upside down in a large bowl.  Stand the corn vertically on the base of the small bowl.  Carefully, slice down the side of the cob, letting the kernels cascade into the bowl.  Then, take the back of your knife and scrape the cob in a downward motion, to collect all of the milk left in the cob.  Remove the small bowl and voila!  You've got a bunch of fresh corn in your bowl and a clean station.

Lamb Burgers over Hummus with Heirloom Tomato Salad

Sometimes, you just have to dig out that old cookbook that hides on your kitchen shelf and make a dish that may not be groundbreaking, but sure is delicious.  This one fits the bill.  These lamb burgers are adapted from a recipe in The Mediterranean Cookbook by Parragon Publishing, and are so simple, you can't help but make them effortlessly.  Christian and I made these gluten-free by substituting crushed corn chips instead of bread crumbs and by serving them on hummus instead of buns. Whether you're gluten free or gluten+, give these babies a try.  These lamb burgers are rich, savory and aromatic and are the perfect Mediterranean meal for a warm summer evening.  

Lamb Burgers over Hummus

1 lb. Ground Lamb

3/4 Onion, finely diced

1 Clove garlic, minced

1 Egg

1 T. Fresh Mint, finely chopped

1 T. Fresh Parsley, finely chopped

1/4 C. crushed corn chips (or bread crumbs for gluten+)

S&P

Olive Oil

Soft Goat Cheese

Hummus

Preheat the oven to broil (or turn the grill to high).

In a large bowl, combine the lamb, onion, garlic, egg, mint, parsley, corn chips, S&P.  Using your hands, mix the ingredients until thoroughly combined.

Form into equal sized patties, indenting the center of them slightly.

Drizzle the patties with olive oil and place on a baking sheet (or carefully onto your cleaned grill).  Cook about 5 minutes, flip and cook for another 4 minutes until browned and slightly crisp on the edges and cooked all the way through.  In the last few minutes of cooking, add a spoonful of goat cheese so that it begins to melt on top.

To serve, smear your favorite hummus on the plate, top with the burger and a sprinkle of parsley & mint.  Serve with Heirloom Tomato Salad (recipe follows) and naan.

Heirloom Tomato Salad

We found some fantastic heirloom tomatoes at the farmers market this weekend and decided to make an extremely simple salad with them to go along with our lamb burgers.  Fresh, cool and crisp, this salad is a perfect balance to any rich, hearty entree.

2 Heirloom Tomatoes, chopped

1/4 C. Kalamata Olives, pitted & halved

Parsley & Basil, ripped

Drizzle of Olive Oil

S&P

In a medium bowl, toss all the ingredients.  Yes, it's THAT easy.  

Shooting StarMosa

I can't think of a better way to start the day than with a cold, frothy mimosa (preferably served in bed).  Lately, I've tried a few variations of mimosas and this is one that works perfectly for a sun-filled summer morning.  Christian turned me on to this version which is inspired by a fresh-squeezed, vitamin boosting juice served at Northstar Cafe in Columbus.  The Shooting StarMosa is a light, subtle and sparkling twist on the classic brunch boisson.

Shooting StarMosa

1 Part Orange Juice
2 Parts Carrot Juice
Topped off with Champaign

In a glass, mix the orange and carrot juices.  Top with Champaign and swirl to combine.

Shish Kebabs

There is not much in this world as satisfying as grilling meat on a stick over flames.  Maybe it's my id, a yearning for simpler times, or gee whiz, maybe it's that fahwesome taste of char and caramelized sugars all over my food that only fire can lend.   In any case, I encourage you to unleash your inner cave man, break out the grill and start cooking like summer intended.  This weekend, my new obsession Christian and I grilled some shish kebabs using my dad's infamous recipe.  These shish kebabs are tender, juicy & fresh, and packed with sweet, teriyaki flavors.  

Shish Kebabs

1/2 lb. of Beef Tips (or your favorite protein), cut in large chunks

Salt & Pepper

Olive Oil

1 Red Pepper, cut in large chunks

1 Pint of Button Mushrooms, with stems on

1 Onion, cut in large chunks

1 Can of Whole Potatoes

1/2 C. Teriyaki Sauce (we used San-J gluten-free)

1 C. Pineapple, cut in large chunks (optional)

Wooden Skewers, soaked in water

Preheat your grill to nice and hot.  Season the beef with salt & pepper.  

Start to assemble the kebabs by starting with a piece of red pepper or onion.  This will secure the pieces so they don't slide off the end of the skewer.  Continue by adding the other ingredients.  Finish the skewer with another red pepper or onion chunk and set the kebabs in a shallow baking dish.  Repeat this until you've used all the ingredients.  

Drizzle your teriyaki sauce over the kebabs, making sure that each piece gets nicely coated.  Drizzle with a smidge of olive oil.  This helps prevent sticking on the grill and helps your food to get an extra crunch.  

When the grill is hot, carefully add the kebabs, perpendicular to the metal grates.  Cook for 5-6 minutes, until you get a good char.  Turn and cook for another 5 minutes on the other side.  Make sure your meat is cooked to a safe temperature.  Remove from the grill.  Drizzle with fresh sauce if you desire (NOT the sauce that collected at the bottom of your baking dish).   Serve with quinoa, couscous and something green.  

Patio Weather

When I moved to Ohio, some friends told me that I had just missed "patio weather" and that I would not find anything better in this new state.  I nodded and smiled politely, all the while thinking how sitting on my patio sounded like a true bore.  Well, I don't think I've ever eaten my words (or thoughts) any faster than when patio weather did come around again.  It is now absolutely my favorite part of Ohio's spring and summers.  There's something so peaceful and satisfying about being outside on a beautiful patio eating good food, drinking cool drinks and enjoying the company of close friends.  The following recipes are inspired by good friends and fabulous patio weather.

Grilled Crostini with Dara's Hip Hoppin' Morockin' Carrot Dip  

My friend Dara Schwartz recently launched a line of all-natural dips made from local Ohio ingredients that are unbelievably flavorful and healthy.  My favorite is the Hip-Hoppin' Morockin' Carrot - Moroccan Carrot Dip.  It's spicy and exotic with a hint of raw honey.  Dara shared this appetizer recipe with me to enjoy the dip.  Try it tonight - you'll be blown away by the rocking' combo of flavors and textures.  

Hip Hoppin' Morockin' Carrot - Moroccan Carrot Dip

Baguette

White cheddar cheese, in thin slices

Preheat your grill to medium high.  Thinly slice your baguette on a bias (diagonal).  Grill them to your desired level of crunch.  I like mine burned and crispy.  In the last 2 minutes of crisping, add a slice of cheese and let it melt a bit.  Remove from the heat and top with a spoonful of carrot dip.  Garnish with something green and enjoy.  

Check out Dara's site @ www.daristacafe.com

Grilled Salmon with Dijon Maple Hollandaise and Pistachios

I've been on a huge salmon kick lately.  I love the crispy skin and the rich flavor packed into this hearty, but light, pink fish.  I've been experimenting with some different flavor profiles and this is one of the winners.  The salmon is grilled simply but adorned with some delicious, well-balanced accoutrements.  

Salmon fillets, skin on

Olive Oil

Salt & Pepper

1 Packet Hollandaise Sauce Mix

1 C. Milk

1/2 Stick of butter, melted

2 T. Dijon mustard

2 T. Maple syrup

Pistachios, roughly chopped

Preheat your well-cleaned grill to medium high.  Drizzle your salmon with olive oil and sprinkle with salt & pepper.  Let sit for 5 minutes at room temperature.  

In a small grill-safe saucepan, whisk together the Hollandaise mix, milk, butter, mustard and syrup.  Set the saucepan on the grill and stirring constantly, bring the mixture to a boil.  Move the saucepan to the corner of your grill, so it's not over the highest heat.  Keep and eye on it and stir frequently.  

Carefully place your salmon on the grill, skin side down.  If you're worried about it sticking, place a piece of aluminum foil on the rack and place the salmon on top.  Close the grill and let the salmon cook for about 5-6 minutes.  Don't touch it - you want the skin to be nice and browned.  When the skin is looking crispy, carefully flip it and brown the other side for another 4-5 minutes.  Technically, salmon is supposed to be cooked to an internal temperature of 145.  I take mine off a few minutes before this and cover it with foil because it will continue cooking for a short while once off the grill.  

To plate, spoon the Dijon Maple Hollandaise onto the plate in a swirl.  Add the grilled salmon on top and sprinkle with chopped pistachios.  

Happy Patio Weather!

Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.  

Your New Favorite Chicken Salad

There are about 1.8 million chicken salad recipes out there.  Yes, I checked my facts.  If there are so many, then why do we not crave chicken salad?!  I will admit that normally when I see chicken salad in a restaurant or a grocery store, my mind goes straight to:  dried out pieces of chicken (or worse, canned!) mayo and celery.    Am I right?  Not the best image in our minds or taste in our mouths.  Let's change that.  Try my chicken salad and you'll never go back to that wretched original served kitty corner to tomato aspic.  My chicken salad is packed with fresh, bright flavor and accented with almonds and grapes.  

Chicken Salad

4-6 chicken boobs

Olive oil

Salt & Pepper

½ C. Mayonnaise

The juice of 1 lemon

1 C. grapes, halved

½ C. almonds, chopped

Prepare your chicken boobs by seasoning them with salt and pepper and a drizzle of olive oil.  Allow them to marinate for about 20 minutes. 

In a medium skillet, heat a tablespoon of olive oil over medium heat.  When it’s quite hot, add several of the chicken boobs.  Let them cook for a good 4-6 minutes without moving them.  You want them to get a good golden brown crust.  After they have browned, flip and cook for another 4 minutes on the other side.

When the chicken is fully cooked, remove from the pan and let sit.  Do not cut into them right away or they will dry out.  Repeat with the rest of the chicken.  When the chicken has rested for at least 5 minutes, cut into bite-sized pieces. 

In a large bowl, combine the mayonnaise, lemon juice, salt & pepper.  Wisk until the sauce is smooth.  Add the grapes, almonds and chicken and toss to coat them evenly.  

Chill in the fridge for at least an hour so the flavors can marry.  Serve on toasted croissants.

*TIP:  Many chicken salad recipes call for boiled chicken or canned chicken.  Go a step further and pan-fry it.  The color you get on the chicken adds another layer of flavor that sets this recipe apart.  Rotisserie Chicken would work really well too.

**TIP:  Grapes add a fresh sweetness to this combination.  Experiment with other fruit such as dried apricots or raisins for more sweet texture.  

5 Drinks to Spring You Into Summer!

Hello world!  It's been ages since my last post.  I apologize.  I hope you've been cooking and eating wondrously since we last spoke.  My busy life has gotten the better of me lately, but I'm back and ready to share some more approachable, impressive and delicious recipes!

Since summer has just started, I thought a series of refreshing drink recipes would be a good way to enjoy the new season.  In my opinion, everyone should be armed with several go-to beverages for their summer parties.  These recipes are simple, easy to personalize and thirst-quenching.  Happy drinking!


5.  Basil Bloody Mary

Bloody Mary’s are a staple at any worthwhile brunch.  They are a classic that rarely get enough attention, let alone a makeover.  Now, I know everyone makes them differently.  In fact, I know people who throw Bloody Mary parties with a bar-ful of ingredients, flavors and accoutrements.  To me, the Bloody Mary should be simple, fresh and crisp.  To achieve this, I employ basil ice cubes.  New, unique and unexpected, this Basil Bloody Mary will make you reconsider any reservations about tomato juice.  

Basil Bloody Mary 

1 C. Tomato Juice (I prefer the spicy kind)

1 Basil Ice Cube (recipe follows)

½ T. Worcestershire Sauce

1 Shot of Vodka

Squeeze of lemon juice

Pepper, if desired

Basil, celery & lemon for garnish

In a blender, combine tomato juice, basil ice cube, Worcestershire and lemon juice.  Pulse to combine.  Add the shot of vodka and season to taste.  Pour into a tall glass and garnish with fresh basil, celery and lemon.  Enjoy.

Basil Ice Cubes

Unique.  Flavorful.  And yeah, a little badass.  Give these basil ice cubes a try.  They're perfect blended into tea or juice, as a surprising garnish in H2O or as the new chill factor for your vodka.

2 lbs. Basil leaves, cleaned
Water

Place the cleaned basil leaves in a large bowl of cool water.  The water helps provide more juice than the basil leaves would give by themselves.

Put the basil through a juicer, a handful at a time.  I juice the basil twice because I find that not all the juice comes out the first time.  Add water along with the basil as needed.

Immediately pour the basil juice into ice cube trays and set in the freezer.  Check back later this week for new recipes and ideas for Basil Ice Cubes!



4.  Blue Basil Vodka

Continuing with my rant on basil ice cubes, here’s another drink that highlights their unusual crisp, fresh flavor.  I actually made this drink a year ago and it was a total flop.  I blended blueberries and basil in a food processor and then froze them.  The mixture didn’t come out of the ice trays and when you took a sip, you had to chew the small pieces of berries and herbs.  Needless to say, it was a disaster.  So, this new version has been perfected and it’s impressive, if I do say so myself.  Pair the basil ice cubes with premium vodka and fresh blueberry juice for a provocative summer-inspired beverage.

Blue Basil Vodka

3 oz. Blueberry Juice

1 oz. Vodka (I use Finlandia)

1 Basil Ice Cubes

Combine the blueberry juice and vodka (shaken, never stirred) and pour into a martini glass.  Gently add the basil ice cube on top.  As the basil cube begins to melt, the drink changes its flavor and color subtly.  

3.  White Chocolate Milk

In this mix of heavy hitting summer drinks, I felt that we needed some whimsy.  So, take a break from your overwhelming everyday and regress to a simpler time with a cool glass of white chocolate milk, littered with coffee ice cubes.  

4 t. white cocoa powder or melted white chocolate

2 C. Whole Milk

Coffee Ice Cubes (a pot of cooled coffee frozen in ice cube trays)

Fill a glass with coffee ice cubes.  In a measuring cup, stir the drinking chocolate into the whole milk.  Pour the chocolate milk on top of the coffee ice cubes and give it a stir.  Revel in sweet, delicious simplicity.



2.  Coconut Thai Iced Tea

Everyone loves Thai Iced Tea.  I’ve posted about it before and I’ll post about it again.  It’s such an exotic take on an afternoon tea (or latte, for that matter).  Why not take it to the next level?  Add some coconut to your next Thai iced tea for something truly remarkable.  Thanks to my friend Kye who gave me some fantastic suggestions on Thai tea leaves!

Coconut Thai Iced Tea

2 C. Water

1/4 C. Thai Tea leaves
1/4 C. Sugar

2 C. Half & Half

Coconut Milk Iced Cubes (frozen coconut milk in ice cube trays)

Tip:  Don’t let the leaves steep in hot water for more than a few minutes or your tea will be bitter.  Thanks, Kye!

Fill a tall glass with lots of coconut ice cubes.  Pour the cold Thai tea over the ice, almost all the way to the top.  Gently pour a splash of half and half on top and let it cloud down.  

1.  Raspberry Rosemary Blended Iced Tea

Last, but not least.  My dear Kateryna introduced me to an amazing Brazilian Iced Tea during our visit in New Hampshire earlier this spring.  I was hooked after the first sip I took and I felt so inspired by its unique flavors that I had to experiment with them at home.  This recipe is my spin on the outstanding concoction from Pao Cafe. My Blended Iced Tea with Rosemary and Raspberry is sweet, frothy and herbaceous and a brilliant new thirst-quenching delight.

Raspberry & Rosemary Blended Iced Tea

2 C. Hibiscus Tea, chilled

The juice of ½ a lemon

1/3 C. frozen raspberries
2-3 T. Rosemary Simple Syrup (recipe follows)

In a blender, combine the hibiscus tea, lemon juice, frozen raspberries and simple syrup.  Pour into a chilled glass and escape. 

Rosemary Simple Syrup

1 C. Water
1 C. Sugar
5 Rosemary Sprigs, finely chopped

In a small saucepan, heat the water, sugar and rosemary over medium heat.  Stir gently until the sugar dissolves.  Remove from the heat and cool.  Strain the mixture and discard the rosemary.  

Blueberry Brownies

Okay, so I'm going to recommend that you cheat on this recipe.  I know, I know.  Some of you will frown on this and say a real chef would make these from scratch.  But I say, give yourself a break!  Take a helping hand when it’s offered.  Especially when the result is just as tasty as if you’d spent hours laboring in the kitchen.  Feel free to make your brownies the old-fashioned way, but a boxed brownie mix works just as well.  And in my opinion, it's a hell of a lot easier.  To me, if you take something quotidian and put a unique spin on it, you should take credit for it!

Without further ado, let me introduce you to Blueberry Brownies, a gooey and scrumptious twist on that classic dessert your co-workers bring to the office every couple of weeks.  These brownies are rich and decadent with a surprising burst of fresh fruit in each bite.  Feel free to have two, because they’ve got a great supply of antioxidants as well!

Blueberry Brownies

1 Brownie Mix

2 Eggs

½ C. applesauce

¼ C. water

1/2 Pint of Blueberries

1 Dark chocolate bar, broken into pieces

TIP:

Did you know you could replace the vegetable oil in cake and brownie mixes with applesauce?  It’s a great way to keep desserts moist and less fatty.

Preheat the oven to 350.  Generously grease a 9”x13”x2” baking dish.

In a large mixing bowl, combine the brownie mix, eggs, applesauce and water and thoroughly beat with a mixer.  When combined, fold in the blueberries and dark chocolate.  Pour the batter into the baking dish and bake for about 28 minutes, or until a knife inserted into the middle of the brownies comes out clean.  Let the brownies cool slightly before cutting.