I am inspired to make chicken piccata when I have Meyer lemons, chives, parsley and dill in the garden.  I especially like the addition of the fresh dill.   I serve this dish with simple sides of rice and roasted vegetables. 

Ingredients
2 large chicken breast halves
Sea salt
Pepper
All-purpose flour
Olive oil
1 cup fresh leeks, cleaned and sliced crosswise
1 cup chicken stock
1/2 cup white wine (I like to use Sancerre/Sauvignon Blanc)
1 Tablespoon fresh dill, chopped + more for garnish
1 Tablespoon fresh parsley, chopped + more for garnish
1 Tablespoon fresh chives, chopped + more for garnish
Juice of 1 Meyer lemon
1 Tablespoon capers, rinsed
4 Tablespoons butter

You will also need:
Blunt-edged tool to pound the meat
Large skillet with lid
Tongs

Instructions
Butterfly the chicken breast halves, cutting them all the way through so that the pieces are 1/2 their original thickness.  Pound them so that they are even thinner, about 1/4″ thick.  Generously salt and pepper them on both sides and dredge in flour to coat. 

Add enough olive oil to a large skillet to generously coat the bottom of the pan.  Heat it over medium-high heat until the oil is hot.  Add the chicken slowly.  Keeping the heat at medium-high, cook each piece until it is browned on one side, about three minutes.  Turn over to the other side and brown, about two minutes more.  Remove from the pan and keep warm.

Add the leeks to the pan and saute for about 5 minutes until they are tender, adding a little more oil, if needed. 

Add the chicken stock, wine, herbs, lemon juice, capers and butter.  Bring to a boil and cook for 1 minute.  Reduce heat to medium-low and add the chicken back to the pan.  Cover and cook for about 5-8 minutes more, until the chicken is cooked throughout. 

Garnish with additional herbs.  Serve immediately, along with the pan juices.  Serves 4.

These pancakes are light, fluffy, moist and full of lemony flavor, along with plump blueberries.  I buy baskets of ripe blueberries at the farmers markets in the summertime and freeze them for later use.  If using frozen blueberries, there is no need to defrost them before using in this recipe.   I cook these pancakes in a cast iron skillet.  I make them one at a time using 1/2 cup of batter for each one.

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 Tablespoon Meyer lemon zest
1 large egg, slightly beaten
1 1/2 cups buttermilk
1 Tablespoon Meyer lemon juice
2 Tablespoons melted butter, plus more for the pan
1/2 cup blueberries

Topping:
1/2 cup blueberries
1/4 cup sugar
1 Tablespoon Meyer lemon juice
Zest from 1 Meyer lemon

You will also need:
Medium mixing bowl
Whisk
Cast iron skillet
Metal spatula
Ovenproof plate
Small pot
Brush for butter

Instructions
Heat the oven to about 150 degrees Fahrenheit.  You will use the oven to keep the pancakes warm while you are making them.

Mix together the flour, baking powder, baking soda, salt, sugar and lemon zest.  Add the egg and mix slightly to combine.  Add the buttermilk, the lemon juice and the melted butter.  Stir just until all ingredients are moist.

Put enough melted butter in the skillet to coat the bottom.  Heat the skillet over medium high heat.  When the butter starts to sizzle, add 1/2 cup pancake batter.  Reduce the heat to medium and cook until bubbles form on the top – about 2-3 minutes.  Flip the pancake and cook on the other side for another 2-3 minutes until the pancake is cooked throughout.  Move the pancake from the skillet onto an oven-proof plate.  Place the plate in the heated oven so that the pancake stays warm.  Add more butter to the pan and repeat the process until all of the pancake batter is used.

Meanwhile, make the topping by heating the remaining blueberries, sugar, lemon juice and lemon zest over medium-high heat until they start to boil.  Reduce the heat to medium and cook for about 5 minutes until the mixture has a syrupy texture.  Stir or shake the pan gently so that the fruit remains intact.  Turn off the heat and keep warm.

When the pancakes are done, serve them along with the blueberry topping.  Add more butter to the top, if desired.

Makes five pancakes that are about 8 inches in diameter – enough for 2-3 people.

This is a meal in a baking dish. It is very easy to prepare and really delicious.  The sweet and savory combination is perfect for a rustic summertime lunch or dinner.  This dish pairs well with a fruity Zinfandel or spicy Syrah.  One of my favorite pairings is with Chiarello Family Giana Zinfandel wine. 

If you want a dish on the side, I highly recommend a summer corn salad with heirloom or sungold tomatoes.  Or simply a green salad. 

Ingredients
1 large pork tenderloin roast (about 1 pound)
Olive oil
2 sprigs of fresh rosemary, plus more for garnish
Coarse grey sea salt
Freshly cracked pepper
2 medium Yukon Gold potatoes, washed and cut into 1″ pieces
1 medium sweet potato, peeled and cut into 1″ pieces
1 large Spring or red onion, sliced into 1″ chunks
1 large firm but ripe nectarine, cut into 1″ pieces
1 large firm but ripe plum, cut into 1″ pieces

You will also need:
Cutting board
Chef’s knife
Large baking dish

Instructions
Preheat the oven to 425 degrees Fahrenheit.

Rub the roast generously with olive oil and then with two sprigs of rosemary.  Sprinkle generously with coarse sea salt and pepper.

Place the cut-up potatoes, onions and fruit into the bottom of a large baking dish.  Drizzle them with olive oil and toss to coat.  Sprinkle with coarse grey sea salt and pepper.   

Push the vegetables and fruit to the sides of the dish to make room for the pork in the center.  Place the prepared pork roast in the center of the dish with the vegetables on each side.  I like to toss in the rosemary sprigs that I used on the pork, too. 

 Place into a 425 degrees Fahrenheit oven.  After about 20 minutes, open the oven and stir the vegetables.  Return the pan to the oven and cook for another 25-30 minutes, until the meat registers at least 165 degrees Fahrenheit on a meat thermometer.  Remove the pan from the oven and let the meat rest for at least 15 minutes before slicing it.

 Garnish with rosemary, if desired.   Serve the meat with the vegetables on the side.

 Serves 2-3.

Growing up in the South, we had homemade ice cream often in the summertime.  Our ice cream had a very simple base of cream,  milk and sugar.   We did not use eggs in it, and we did not cook it.  We added fruits and other ingredients to the base, depending upon what we gathered that week – ripe, juicy peaches or sweet blackberries.  Sometimes, we just added vanilla or chocolate to the base.  Then we would put the creamy mixture into our hand-cranked churn, cover it with ice and rock salt, and start churning.  Today I have an ice cream maker with a compressor in it.  It is much easier on my arms that way and it makes great ice cream.

In this recipe, I use Askinosie chocolate – their San Jose Del Tambo 70% bar.  It is simply a perfect balance in all ways.  I also like Valrhona chocolate in this recipe.

Ingredients
3/4 cup sugar
1 cup cream
1 cup 2% (lowfat) milk (I generally use whole milk but find it too rich and thick for this recipe.)
1/4 teaspoon fleur-de-sel sea salt (plus more, to taste).
1.5 ounces of your favorite dark chocolate bar
1/3 cup toasted almonds

You will also need:
Small skillet
Large spoon
Measuring cup
Medium mixing bowl
Food processor
Ice cream maker (I use one with a compressor in it, but you can use just about any kind.)

Instructions
Put the sugar into the skillet and heat over a medium-high flame until the sugar becomes liquid and turns honey-brown.  Don’t stir the pot at all during this process, just shake it until the sugar melts.  Stirring could cause the sugar to crystallize.  Be VERY careful as the liquid sugar gets extremely hot.

Just before the mixture turns deep amber, remove it from the heat – it will continue to cook.  Let cool slightly and add the cream slowly.  It will sputter and seize up but don’t worry – that is normal.

Place the skillet back on the burner over medium-low heat and stir until the caramel has melted and the mixture is smooth.

Remove from the heat entirely and let cool slightly.  Add the milk.  Stir until blended.  Add the salt.  Taste to see if it is salty enough.  If not, add a little more until it is to your taste.

Cover and place into the refrigerator.

Meanwhile, grind the chocolate very finely in the food processor.  Set aside.

Grind the almonds very finely in the food processor.  Set aside.

When the salted caramel mixture is completely cool, remove it from the refrigerator.  Add the ground chocolate and the ground almonds.  Stir well to combine.

Freeze according to your ice cream maker’s instructions.

When frozen, remove from the ice cream maker and place into a dish with a tightly-fitting lid.  Freeze for several hours or overnight, until firm.

Garnish with chopped chocolate, chopped almonds, a sprinkling of fleur-de-sel, mint or your favorite idea.  Serves 4.

Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead.  This very simple recipe came about when my husband bought a coconut so that he could drink the coconut water.  I didn’t want to waste the tasty coconut meat so I used what I had in the house to make this custard.  I like to garnish mine with whipped cream, lemon verbena and berries, but you can use whatever appeals to you. 

Ingredients
1 cup fresh coconut (or frozen or unsweetened packaged coconut)
1 Tablespoon Meyer lemon zest
3/4 cup sugar
1/2 stick (1/4 cup) melted butter, plus more for the baking dish
3 eggs
2 Tablespoons plain flour
1 teaspoon vanilla extract
1 cup buttermilk

For the topping:
1 cup heavy cream
2 Tablespoons powdered sugar
1 teaspoon vanilla extract

Berries, mint, lemon verbena, etc., for garnish, if desired. 

You will also need:
Cutting board
Food processor or mixer
Zester
Measuring cups and spoons
Round 8″ baking dish (or individual ramekins)
Immersible blender or mixer (for whipped topping)

Instructions
Preheat the oven to 300 degrees Fahrenheit. 

If using fresh coconut, crack open the shell and use a dull knife to run under the edges of the coconut meat to extract it from the shell. 

Place the fresh coconut into the bowl of a food processor and blend it until it is finely chopped.   (If using frozen or packaged coconut, just add it to the food processor or to a mixing bowl, if using a mixer instead.)

Run a zester along the skin of a Meyer lemon to yield a Tablespoon of zest. 

Add that to the food processor, along with the sugar, butter, eggs, flour and vanilla.  Process until smooth, about 30 seconds. 

Meanwhile, butter an 8″ baking dish (or individual ramekins). 

Pour the custard into the baking dish.  

Bake for 45-50 minutes until the middle is set and the edges are lightly browned. 

Remove from the oven and let cool for 15 minutes before slicing. 

Make the topping by whipping together the heavy cream, powdered sugar and vanilla extract until stiff peaks form. 

To serve, cut the custard into 6 pieces.  Top each piece with whipped cream and garnish as desired.  Serves 6.

A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes.  I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the fresh ingredients that are available.  Today I had spring onions and red and yellow peppers from the farmers market, along with some fresh mushrooms, in my refrigerator.  However, you can use your own favorite ingredient combinations.  I love the addition of roasted corn! I use a food processor for the pastry, and the secret is not to over-work it.  It is also best to let the dough rest for at least a half hour in the refrigerator before rolling it out.  Serve a simple side salad with this galette and you have a perfect lunch!

Ingredients

For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 t. fine-grained sea salt
1 stick (1/4 pound) butter (European style, if possible), cut into 1 T. pieces
About 1/3 cup cold water

Savory filling:
2 small peppers, one red and one yellow
Olive oil (about 3 Tablespoons)
1 medium spring onion, red or white, peeled and thinly-sliced
About a dozen mushrooms (criminis work well), cleaned and sliced
6 large leaves fresh basil
Sea salt and pepper
About 2 ounces cheese  (I prefer cow’s milk hard or semi-hard cheese such as Piave, Parmigiano Reggiano, Grana Padano or a nice Gouda)

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Medium saucepan
Large spoon
Chopping boards and knives
Grater
Parchment paper
Baking sheet

Instructions
Make the crust first. Put the flour and salt in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)

When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture is moist and holds together.

Remove the food processor blade and set it aside. Gather up the dough and form into a ball. Wrap the dough in plastic wrap and flatten it into a disk about an inch thick. Refrigerate for at least 30 minutes (up to a week is fine).

While the dough is resting, make the savory filling.   Roast the peppers and set aside in a paper bag to cool.

Saute the sliced onions and mushrooms in the olive oil over medium-high heat until the vegetables are softened and browned (about 15 minutes).  Set aside to cool.  Add salt and pepper. to taste.

Rub off the skin of the cooled peppers. Remove the stems, seeds and chop the peppers.  Add salt and pepper, to taste.

Chop the basil and grate the cheese (enough cheese to yield about 1/2 cup).

When ready to make the galette, preheat the oven to 425oF. Line a baking sheet with parchment paper.

Toss a little flour onto your work surface. Take the disk of dough from the refrigerator. Unwrap it and place it onto the floured surface.

With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick.

Place the rolled-out dough onto the parchment paper-lined baking sheet.

Sprinkle the dough with the cheese.  Place the mushroom and onion mixture, the chopped peppers and the chopped basil on top.

Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.

Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.

The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.

Enjoy!

Note:  This blog post is from the talented Jennifer De Guzman Rolfe of Jen’s Just Desserts in the UK.

Have you ever been somewhere so special that you immediately want to tell everyone about the amazing experience you had?  Well, that’s what I felt like when I entered Mes Amis Café in the beautiful Somerset area of the UK. That’s right – I was enchanted from the moment I walked through their doors on a cold, wet and windy lunchtime last week!

Mes Amis may seem “far off the beaten path,” but Beckington, Frome is just a short drive outside of Bath, and you’ll pass through some stunning Somerset scenery en route.  Once you arrive into the charming oldy-worldy village of Beckington, you’ll see Mes Amis just on the “high street.”

Once you enter the café, you’ll be greeted by the lovely proprietress and chef, Elaine (in the blue and white striped top, featured with just some of her amazing dishes on offer), Marilyn (in black – and also responsible for Mes Amis’ delicious delights), and Jude (in white, who has been with the café since Elaine first opened its doors six years ago).

They serve a variety of savoury dishes, including fresh soups and salads, and the best toasted baguettes, and you can even opt for a “salad sampler.” I indulged in a toasted parma ham, tomato and cheese baguette, with a side of their delicious pesto chicken, but I ended up even loving their beet root and garlic tapenade and various salads (says a typically-salad-un-loving foodie).

I must admit, I was caught off guard, not expecting to find such a great, local café that day, so I didn’t have my normal camera gear with me. I’m just hoping I’ve done justice with my “point and shoot,” not least to their DIVINE strawberry pavlova with real clotted cream (a gorgeous combination that I’m dying to try at home)!

The whole café is a delight; with its rustic décor and gifts and accessories for purchase (YES – SHOPPING, TOO!), and buzzy atmosphere, Mes Amis is a great place to catch a quick bite or linger over multiple courses.  If you visit during peak times, you may need to wait for a table, but I promise you, it’ll be worth it!  Because, although I say this is a “hidden gem” (so hidden they don’t even have a website), enough people know about Mes Amis to make it a popular gathering place.  In fact, I mentioned it to my friend from Bath and she had mentioned that her other friends had raved about this fab café, too.  I also found out that they cater for private parties/events, too!

Here are the contact details for the lovely Mes Amis Café:

Address:    12, Bath Rd, Beckington, Frome, Somerset BA11 6SW
Phone:        +44 (0) 1373 830 723
Email:        mesamisfood@hotmail.co.uk

This is a guest post by Jennifer De Guzman Rolfe, an ex-pat Californian foodie now based in the UK.  Jennifer is the owner of Jen’s Just Desserts.

Choccywoccydoodah’s London store is now open!

After having visited both of their Brighton, UK locations, I was really excited to visit their new London shop. The shop’s location near Carnaby Street in SoHo is the perfect setting for their uniquely kitsch offerings.

The ground floor houses all of their amazing chocolate confectionary and cakey creations… so many treats and gifts to choose from – in a gorgeous setting.

You can then walk up the stairs to visit their bar/cafe area, where you are spoilt for choice variety of delicious, homemade cakes, hot cocoas, milkshakes, and other sweet treats on offer.

This area also features lovely seating areas, many with views over Fouberts Place.

The 2nd floor will open soon and is being designed as a “Choccywoccy Boudoir, which can be reserved for special occasions.

The store manager, Ben, and his team were all very gracious and welcoming, enhancing the overall customer experience.

I indulged in a slice of Choccywoccy coconut cake, drizzled with molten Belgian chocolate and raspberry coulis, and topped with vanilla ice cream, AND a dark chocolate hot cocoa to wash it down with.

Both were deliciously decadent.

With so many friends and family visiting from all over the world, I know where I’ll be taking them for a divine and chocolatey afternoon tea!

The London Choccywoccydoodah shop is in the heart of Soho, just off Carnaby Street: 30-32 Fouberts Place, Carnaby, London W1F 7PS.

This dish is great for nights when the weather is slightly cold or dreary.  The leftovers can be used in sandwiches the next day – guaranteed to bring a smile!  You can serve these meatballs as an entree with a simple side salad or over pasta or bread.

You can experiment with both the meatballs and the sauce.  Sometimes I like to add pinenuts to the meatballs.  I also like to herbs to the sauce when the herbs are in season.

Ingredients

For the meatballs:
2 medium shallots
2 cloves garlic
1 1/2 lbs. ground beef
2 medium eggs
3/4 cup fresh ricotta cheese
3/4 cup  freshly grated Parmigiano Reggiano cheese
3/4 cup panko bread crumbs (or your favorite bread crumbs, very finely processed)
1 tsp. fine sea salt
cracked pepper

For the sauce:
6 cloves garlic
1/4 cup extra virgin olive oil
2 cans (20+ ounces) or boxes of great quality chopped Italian tomatoes (I use Pomi chopped tomatoes that come in a box.)
1/2 cup good quality wine (I typically use a Sangiovese in this and then serve the rest with the meal. Make sure it is a wine that you like to drink, not what is known as “cooking wine”.)
1 teaspoon sugar
Fine sea salt (start with 1/2 teaspoon and then taste to see if you need more. I typically use about 1 teaspoon in mine.)
Cracked pepper
Fresh basil or oregano, chopped (optional)

You will also need:
Large mixing bowl
Cutting board
Chef’s knife
Very large skillet
Large spoon
Tongs
1 cup of water, divided into 2 half cups

Instructions
Make the meatballs first.  Finely chop the shallots.  Slice the two garlic cloves in half and remove the green sprout.  Finely chop the garlic.  Place the chopped shallots and chopped garlic into the mixing bowl.  Add the ground beef, eggs, ricotta cheese, Parmigiano Reggiano cheese and the bread crumbs.  Add 1 teaspoon of fine sea salt and some cracked pepper, to taste.  Mix it all together and form meatballs that are about an inch and a half in diameter.

Set them aside.

Make the sauce by removing the skin from the six cloves of garlic.  Cut them in half and remove the green sprout inside.  Heat the olive oil in the skillet over medium high heat.  Add the garlic halves and saute them until they start to become slightly brown and aromatic.

Pour in the tomatoes and the wine.  Add the sugar.  Stir to blend.  Add chopped herbs, if using.

Cook over medium-high heat until the sauce thickens, about 5 minutes. Add salt, to taste, along with cracked pepper.

Add the meatballs.  Pour 1/2 cup of water over the top and bring to a boil.  Reduce the heat and cook over medium-low heat for about 10 minutes.

After 10 minutes, turn the meatballs.  Pour another 1/2 cup water over the top and bring to a boil.  Reduce the heat to medium-low and cook for another 10-12 minutes until the meatballs are done.

Before serving, sprinkle grated Parmigiano Reggiano cheese over the top, along with chopped fresh basil or oregano, if desired.

Serves 4 (with hopefully some leftovers for sandwiches).

I loved this dessert as a child. We made it often in the summertime to feature the wild strawberries that grew near my grandmother’s farm.   We used whipped cream for the topping then, but I have changed the recipe a bit to use creme fraiche.  Either will work beautifully.

One note on the butter:  I prefer to use European-style butter.  It has a bit more butter fat and less moisture than traditional butter, and I think it gives a better taste and texture to the shortcakes.

Ingredients
4 baskets fresh strawberries
1/3 cup sugar

2 cups self-rising flour (see * below)
1 stick (4 oz.) unsalted butter, plus a little more for the pan
Approx. 3/4 cup buttermilk
A little extra self-rising flour to scatter on countertop

1/2 cup creme fraiche

You will also need:
Large bowl
Aluminum foil
Food processor
Biscuit cutter (approx. 2.5″ in diameter)
Baking pan (a 9″ round cake layer pan works great)
Knife
Individual serving plates

Instructions
Preheat the oven to 425 degrees F.

Wash the strawberries, take off the caps and slice the berries into about 4 pieces each.  If the strawberries are really small, then just slice them in half.   Add the sugar to the berries and stir well.  Cover with aluminum foil and set aside.

Put the flour into the food processor.  Cut the butter into 8 pieces.  Add the butter, one piece at a time, to the flour and pulse about 5 times after each addition.  When all butter has been added, the flour should have a corn-meal consistency.  Slowly add the buttermilk and pulse until the flour starts to come together.   You may not need exactly all of the buttermilk so add slowly.  When the mixture is moist but not too wet, remove the blade from the food processor and gather the flour mixture into a ball.

Scatter some flour onto the countertop.  Press the ball out to about 1″ thickness.

Smooth the edges and the top.  Using a biscuit cutter, cut the dough into 7 or 8 circles, gathering up the dough that is left and using it , too.

Butter a 9″ round cake pan.  Place the shortcake circles into the pan.

Bake for 18 minutes.

Remove from the oven and let cool slightly.

Cut one of the shortcakes in half, forming a top and bottom piece.  Place it openface (cut side up) onto an individual serving dish.  Spoon some of the strawberries and juice over both pieces.  Top each with a dollop of creme fraiche.

Repeat with the others.  Serve immediately.

Serves 4-6.

* Note:  Self-rising flour and plain flour are not the same thing.  Self-rising flour has baking powder and salt already added in.  We used it for biscuits, shortcakes and cobblers when I was growing up.  If you don’t have self-rising flour, you can make your own.  Mix together 2 cups plain flour, 1 teaspoon baking powder and 1/2 teaspoon salt.