Lemon Garganelli

Lemon Garganelli

Ingredients:

  • 10 oz. garganelli, or the pasta of your choice
  • zest and juice of one medium sized lemon
  • 3 tablespoons of your favorite, high-quality olive oil
  • 1/4 cup grated Parmigiano-Reggiano + more for shaving (a long vegetable peeler works great for this)
  • chiffonade of a few mint leaves (a pungent variety, or substitute basil)
  • 2 tablespoons capers, drained
  • sea salt and freshly ground black pepper

Method:

  • Cook the pasta according to package directions, be careful to not overcook.
  • Whisk the lemon juice and olive oil together in a bowl, add grated parmesan, capers, lemon zest, and salt and pepper to taste.
  • Drain the pasta, reserving a couple tablespoons of the pasta water and return to the warm pot. Toss in the water and lemon/oil mixture.
  • Top each serving with a few shavings of Parmigiano and a pinch of mint.

many thanks to  Almost a Chef

Farfalle with Almond Pesto, Zucchini, and Fennel

Farfalle with Almond Pesto, Zucchini, and Fennel

Ingredients:

  • 1 lb. farfalle
  • 1 garlic clove, roughly chopped
  • 1/3 cup unsalted roasted almonds (slivered work well)
  • 1 cup flat-leaf parsley leaves
  • ¾ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano)
  • Sea salt and pepper
  • 2 medium sized zucchini, halved lengthwise and sliced into half coins
  • 1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn’t wait well)

Method:

  • In a food processor, add garlic and almonds, pulse until coarsely chopped.
  • Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency.
  • Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
  • Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
  • While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet.
  • Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat.
  • Add the pesto to the zucchini and fennel, then toss with the farfalle.
  • Alternatively, if your skillet is not large enough, toss mixture in a bowl.
  • Fennel fronds, cut with kitchen shears, make a nice finishing garnish.

many thanks to  Almost a Chef

Pineapple Banana Upside-Down Cake – recipe

Pineapple_Banana_Upside_Dow

Ingredients:

  • 1 2/3 cups all-purpose flour (I used whole wheat cake flour, which contributed to the nutty flavor, all-purpose or a combination would work as well, though regular whole wheat flour may become too heavy)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1 pinch freshly ground nutmeg
  • 1/2 fresh pineapple, peeled and core removed, cut into about 1/4? inch slices or whatever size you prefer
  • 1 banana, peeled and cut into long slices
  • 1 1/4 sticks + 2 tablespoons unsalted butter, softened (for this recipe, I prefer unsalted Plugrá butter, which lends extra richness to the cake)
  • 1/4 cup + 1 tablespoon packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cup plain yogurt

Method:

  • Preheat oven to 350 degrees, with the rack placed in middle position.
  • Sift together flour, baking powder and soda, salt, and nutmeg.
  • Butter a 8″ or 9″ cake pan (sides and bottom, using ¼ stick of butter), evenly sprinkle 1/4 cup brown sugar throughout.
  • To a skillet over medium heat, add 2 tablespoons butter and 1 tablespoon brown sugar, swirl into a bubbly liquid and add the pineapple, move this mixture around in the pan until the fruit begins to caramelize and turn golden, at this point, add the banana and coat it in the syrup.
  • Arrange the fruit in the prepared cake pan to your liking, remember, however you arrange the fruit on the bottom will be how it is presented on the top when you turn the cake out. Reserve the pan liquids to pour over the cake when complete.
  • With an electric mixer, beat 1 stick butter, granulated sugar, and vanilla until lighter in color and texture, about 2 minutes.
  • Add eggs, one at a time, until completely incorporated. At low speed, add flour mixture alternately with yogurt, beginning and ending with flour (always end with dry!), if the mixture seems excessively dry (not combining properly), you can add more yogurt, followed by a little more flour.
  • Spread the batter over fruit, and smooth evenly into the pan. Bake until a wooden pick inserted in the center comes out clean and the cake appears golden brown, 35-40 minutes.
  • Cool 15 minutes in pan, then invert onto a plate or serving platter. If you wish, warm up and pour the skillet juices of sugar, butter and pineapple juice over the cake, if it has hardened, add a little lemon juice to thin.
  • Cool cake to room temperature and serve in slices.
  • Serve this cake with plain yogurt, flavored with a little vanilla extract and the seeds of a scraped vanilla bean (to taste). Of course, you could also serve it with freshly whipped cream or vanilla ice cream. Enjoy!

many thanks to  Almost a Chef

May Market Report

This month is all about english asparagus, after a bad start quality is now good with superb flavour. Enjoy them while they last!

For those not willing to pay the price there are also some really good italian spears around. Jersey royals are also all very popular but very expensive and we have secured supplies of cornish new potatoes which are cheaper and in our opinion even tastier!!! We would also like to mention courgette flowers, wild garlic and baby artichokes that are all available at the moment and help to spruce up the old menus.

On the salad front italian wild roquette is fantastic, crisp and peppery. Fresh peas and broad beans are looking fantastic at the moment and globe arthichokes are just beginning to come into season. Courgettes and aubergines are a good cheap veg at the moment.

On the fruit side strawberries and cherries are improving whilst our peaches and nectarines from egypt are a real find for this time of year, juicy and sweet. We also have some red blushed pears from south africa that whilst expensive are out there on there own for flavour.

To be avoided this month are savoy cabbage, purple sprouting and most root veg which are at a seasonal end. Broccoli is looking a bit pricey and main crop potatoes are also a bit of a problem. Expect prices to rise!

What’s in season-May

This is the gap month, as winter crops finish and stores decline. But coming in are the first new potatoes and asparagus. Radishes available. Carrots and potatoes are still in store but winter cauliflower and spinach comes to an end. Rhubarb is available. The very end of the month sees the first outdoored reared, grass fed spring lambs come into season.

Sources: The Soil Association, The Guardian, John Davenport, Bob Kennard, Farm, and the National Farmers’ Union.