Thursday, March 29

♥ Meat: Chicken Breasts With a Parmesan Crumb Topping

Serves 4

  • 4 skinless, boneless chicken breasts
  • 5 tbsp pesto sauce (2)
  • 40 g/ 1 1/2 oz ciabatta breadcrumbs (4)
  • 25 g/ 1 oz Parmesan cheese, grated (5)
  • finely grated rind of 1/2 lemon (1)
  • 2 tbsp olive oil (3)
  • salt and pepper (6+7)
  • roasted vine tomatoes, to serve

1. Preheat the oven to 210°C/425°F/Gas Marl 7. Cut a deep slash into each chicken breast to make a pocket
2. Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket

3. Fold the chicken flesh back over the pestro and place in an oven proof dish
4. Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind

5. Spread the breadcrumb mixture over the chicken breasts. Season to taste with salt and pepper and drizzle with the oil.

6. Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat

7. Serve the chicken hot with roasted vine tomatoes
Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

Wednesday, March 28

♥ Seafood: Monfish Skewers with Basil Mayonnaise

Serves 2-4

  • 1 garlic clove, crushed (11)
  • finely grated rind and juice of 1 lemon (4)
  • 2 tbsp olive oil (14)
  • 500g/1 lb 2 oz monkfish fillet, cut into 3-cm/ 1 1/4-inch chunks (6)
  • 2 red onions, cut into thin wedges (7)
  • salt and pepper (12 +13)
Basil Mayonnaise
  • 2 egg yolks (8)
  • 1 tbsp lemon juice (3)
  • 1 tbsp Dijion mustard (5)
  • 150ml/5fl oz sunflower oil (9)
  • 150ml/5fl oz extra virgin olive oil (1)
  • 55 g/2oz fresh basil leaves, chopped (10)
1. Mixe the garlic, lemon rind, and juice and olive oil with salt and pepper to taste. Stir in the fish, cover and leave to marinate in the refrigerator for 30 min.
2. For the basil mayonnaise, whisk together the egg yolk, lemon juice, and mustard until smooth.
3. Very gradually whisk the sunflower oil until the mixture thickens.
4. Whisk in the extra virgin olive oil in a thin, steady stream to make a thick, creamy sauce. Stir in the basil and adjust the seasoning, adding salt and pepper if needed.
5. Preheat the grill to high. Drain the monkfish, reserving the marinade. Thread the monkfish and onion alternately onto 4 metal or pre-soaked wooden skewers.
6. Cook the skewers under the preheated grilled, turning occasionally and basting with the reserved marinade, for 6-8 minutes, until golden.
7. Serve the skewers hot with the basil mayonnaise.

Tuesday, March 27

♥ Meat: Griddled Steak with Hot Chilli Salsa

Serves 4

  • sunflower oil, for brushing (9)
  • 4 sirloin steaks, about 225g/8 oz each (6)
  • salt and pepper (7 +8)
Hot Chilli Salsa
  • 4 fresh red habanero chillies
  • 4 fresh green poblano chillies
  • 3 tomatoes, peeled, deseeded and diced (4)
  • 2 tbsp chopped fresh coriander (1)
  • 1 tbsp red wine vinegar (3)
  • 2 tbsp olive oil (2)
  • salt (8)
  • lamb's lettuce, to garnish (5)

1. For the salsa, preheat the grill to high. Arrange the chillies on a foil-lined grill rack and cook under the preheated grill, turning frequently, until blackened and charred
2. Leave cool. When cool enough to handle, peel off the skin.

3. Halve and deseed the chillies, then finely chop the flesh.
4. Mix together the chillies, tomatoes, and coriander in a bowl.

5. Mix together the vinegar and olive oil in a jug. Season to taste with salt, and pour over the salsa. Toss well, cover and chill until required

6. Heat a ridged griddle pan over a medium heat and brush lightly with sunflower oil. Season the steaks to taste with salt and pepper, and cook for 2-4 minutes on each side, or until cooked to your liking.

7. Serve immediately with salsa garnished with lamb's lettuce.
Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

Monday, March 26

♥ Meat: marinated Raw Beef

Serves 4

  • 200g/7 oz beef fillet in one piece (2)
  • 2 tbsp lemon juice (4)
  • 4 tbsp extra virgin olive oil (6)
  • 55 g/2 oz Parmesan cheese shavings (9)
  • 4 tbsp chopped fresh flat-leaf parsley (5)
  • salt and pepper (3+7)
  • lemon slices, to garnish (8)
  • crusty bread, to serve (1)

1. Put the beef fillet into the freezer for 30 minutes. Using a very sharp knife, cut the beef into wafer-thin slices and arrange on 4 serving plates.
2. Pour the lemon juice into a small bowl and whisk in the oil. Seasons to taste with salt and pepper.

3. Pour the dressing over the beef. Cover the plates with plastic wrap and let marinate for 10-15 minutes.
4. Remove the discard the plastic wrap. Arrange the Parmesan shavings in the center of each serving and sprinkle with the parsley.

5. Garnish with lemon slices and serve with bread
Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

Sunday, March 25

♥ Spinach & Black Bean Salad, with Sweet & Tangy Cumin Lime Dressing

Spinach & Black Bean Salad, with Sweet & Tangy Cumin Lime Dressing
I like to use kamut, wheat, or spelt berries in this salad because, aside from their nutritional value, they have a sturdier texture than rice, quinoa or millet that works well in this salad, and I love their nutty flavour. They do require a little planning ahead, but you can cook up a large batch that you'll then have on hand for the rest of the week. However, you can try replacing them with barley or brown rice if you'd rather.

  • 1/2 cup Cooked Black Beans (canned are fine)
  • 1/2 cup Cooked Kamut, Wheat, or Spelt Berries
  • 1/2 heaping cup Halved Cherry or Grape Tomatoes (or 2 small tomatoes, seeded and diced)
  • 1/2 an Avocado, chopped
  • Scant 1/4 cup Fresh Cilantro, chopped (use less or omit if you're not a cilantro fan)
  • 2 - 3 cups Baby Spinach

This dressing gets a good tangy kick from the vinegar and lime juice, but is rounded out with the addition of a little sweetener. The measurements here, however, are estimates (I usually measure things in "splashes" when I make dressings) so feel free to play around with the amounts to your taste.

  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Lime Juice
  • 1 tsp Honey, Agave Nectar, or Brown Sugar
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Cayenne (optional - add if you like heat!)
  • Salt, to taste

Serves 1.

1. To cook the kamut, wheat, or spelt berries, soak 1 cup of berries in 3 cups of water for at least 4 hours or overnight. Once soaked, drain and rinse the berries, then bring to a boil in a pot with 3 cups of water, then turn down the heat to low and simmer, covered, for 45 - 60 minutes. When cooked, the berries should still be chewy, but soft. Drain the cooked berries and keep stored in the fridge for up to a week. 1 cup uncooked berries equals approximately 2 1/2 cups cooked. If you're also using dried black beans (my personal preference) the cooking method is almost identical to that of the berries, just be sure to soak the beans for at least 8 hours. They can also be stored, refrigerated, for 5 - 7 days.

2. In a large bowl, whisk together all the ingredients for the dressing. Set aside.

2. Add black beans, grains, tomatoes, avocado, and cilantro to the dressing and toss to coat. Stir in the spinach, transfer to a serving dish (or not, if you want to save dishes) and eat up! Embrace the green.

Sunday, March 4

About Me

I, The Singing Sunflower, started Curious Tasting
in early 2012 in hopes of sharing my love of the
emerging Orange County food scene. Also, to
share quick and easy vegetarian and non-
vegetarian recipes to all the
families around the world.