Frico

Frico is a fancy word for lacy cheese biscuit.  They take very little knowledge or effort on the cook's part, but draw ooohs and ahhhhhs from guests whether they're garnishing a salad or nibbled on as an hors d'oeuvre.  Freshly grating the parmesan produces a lacier finished product, but experiment with different types of cheese and grates.

1 cup coarsely grated Parmesan cheese

Line a baking sheet with silpat or parchment paper.
Spoon 2 tblsp. of cheese in piles on the sheet - about 4 - 5 inches apart (they spread)
Bake at 350 degrees F. (325 degrees F in convection) for 6 - 10 minutes (depends on cheese and your oven) - or until golden.
Slice the parchment onto your counter and let cool 5 minutes.
Loosen with a thin spatula and let cool completely.
While warm you can also wrap them gently around a wooden spoon handle to make cylinders or cornets.
Keep leftovers in an airtight container at room temperature for 2 - 3 days

Maple Syrup Angel Food Cake

This is an absolute divine way to enjoy your maple syrup.  Use a bought angel cake or bake your own - either work well.

1 angel food cake, at room temp
1-1/4 cups maple syrup - the REAL stuff
2 egg whites, stiffly beaten

Bring maple syrup to boil in a deep pot and cook to the firm ball stage (242 degrees F) - about 25 minutes.
It will be quite syrupy.
Remove from the heat and gradually, with hand mixer or whisk, beat into beaten whites.
Frost the cake, being sure to lick your fingers and beaters.

Lemon Vinaigrette for Summer Fish

Mix some of this vinaigrette up on a hot summer's day to drizzle over any grilled, pan-seared or roasted fish - tilapia, basa, salmon, cod ..........

1/2 cup lemon juice
zest (I like mine in strips, but feel free to finely chop or use a rasp) of 2 lemons
1 large clove garlic, finely chopped
lots of freshly ground pepper
wee sprinkling of flake salt or regular salt (to round out flavour)
2 tblsp. XVO

Combine all ingredients in a glass measure and let sit at room temp for at least 1 hour to blend or refrigerate after 2 hours (keeps for several days in the fridge).
Cook desired fish, plate and drizzle over.  Sprinkle with chopped chives, parsley, tarragon, etc. for a stunning presentation.

Roasted Grapes

A great treat enjoyed in Hawaii on a recent trip - more later, but for now .......

2 tblsp. extra virgin olive oil
1 whole, peeled clove of garlic
8 ounces of grapes, in small bunches (or individual, if desired)

Sear the grapes and garlic in the olive oil for a few minutes.
Then spoon into an ovenproof, heavy dish and roast at 200 degrees F. for 8 - 10 minutes.
Very good with pork or anything on a stick!

Rainy Day San Francisco Peanut Pasta

It's raining like crazy here - perfect day to whiz up a peanut sauce to toss with your favourite noodle - vermicelli, spaghettini, capellini (angel hair) or even corn "macaroni" pasta or rice pasta if gluten is an issue - they're all tasty and reflect the huge Asian influence in San Francisco.  Make the sauce whenever you feel the urge, whisk before tossing with your hot noodle - enjoy the dish hot or cold.  This makes enough sauce for 8 ounces of noodles - but feel free to increase the amount of sauce for a crowd or leftovers!

1 clove garlic, finely chopped
1 tblsp. finely chopped garlic (look for minced fresh garlic in health food stores for ease)
2 tblsp. peanut butter
1 tblsp. brown sugar or agave
2 tblsp. soy sauce
3 tblsp. sesame oil - toasted is most flavourful and look for pure
1 tblsp. rice or red wine vinegar
1 tsp. chinese chili paste with garlic or other desired hot sauce and to taste
1 green onion, chopped
1/2 cup cilantro leaves
1/2 cup coarsely chopped peanuts - optional

Place all ingredients, but onion, cilantro and peanuts in food processor and pulse to blend.  Taste and adjust any sweet/sour/spicy element, if needed or desired.
Cook desired pasta, drain (do not rinse) and toss with peanut sauce.
Sprinkle with green onion, cilantro and peanuts.
Serve hot or at room temp.
Serves 2 - 4

San Francisco dreamin'

Food is such an integral part of SF - but as part of the spring thing - a mushroom ragout over grilled bread sourdough for authenticity if you wish - sounds just about perfect.  The parsley is popping up out of our local gardens and adds that extra freshness.

Wild Mushroom Ragout on Grilled Bread

2 lb. mixed wild and cultivated mushrooms - stems removed from shiitake - cut into strips if large or left whole if small - you want people to SEE the variety you are using
2 tblsp. butter
2 tblsp. extra virgin olive oil
1 tblsp. chopped shallot or use 2 green onions, finely chopped
3 cloves garlic, finely chopped
pinch nutmeg
1/2 cup dry white wine
splash of balsamic vinegar
2 tblsp. heavy cream - optional
salt and freshly ground pepper
fresh chopped parsley
thick slices of sourdough or country-style bread

Saute 'shrooms in butter and oil until softened and most of the liquid has evaporated.
Add the shallot, garlic, nutmeg and white wine.
Bring to boil and reduce liquid until syrupy or desired amount is left in the pan.
Splash a little balsamic in, season well with salt and pepper and add cream, if desired.
Grill bread on the barbie on High until toasted on both sides - don't leave it - it burns quickly.
Top grilled bread with mushroom ragout and sprinkle with parsley.
Drizzle with a few drops of extra virgin olive oil and a bit more salt and pepper.
Shaved parmesan or romano is also nice, if desired.
Enjoy with a glass of pinot grigio or rose!

Travellin' Tahoe!

Will make sure to post a FAB recipe once I return to Ontario.  Enjoying some time away in Tahoe with friends and family! Thanks for following.  Check out the recipes at:  www.quigleysonline.com