• About
  • Recipe Index
  • Gallery
  • Contact

penthouse kitchen

~ the height of home cooking.

penthouse kitchen

Category Archives: Spring

Rhubarb Sparkler

18 Tuesday Jun 2013

Posted by penthouse kitchen in Drinks, Spring

≈ 5 Comments

rhubarb, rhubarb cocktailIf there is a heaven, it will be catered by me. I will serve the best food and drinks you can possibly imagine, and the freshest fruits and vegetables will be ever abundant. Included on the menu will be this rhubarb cocktail. Rhubarb’s distinctively tart flavor and rosy hue make this the ultimate spring and early summer cocktail. rhubarb, rhubarb cocktailThe rhubarb syrup is easy to make and keeps in the refrigerator about a week, but I bet you it won’t last that long. Since this is a syrup instead of an infused liquor, you can combine it with soda or lemonade to make a refreshing non-alcoholic beverage. However, if you are in need of a few adult libations, than vodka is the perfect addition to this sparkling wonder. The bright, grassy tartness of rhubarb really shines in this refreshing cocktail that makes for the happiest of hours.

Ingredients:
  • 4 cups rhubarb (or 1 lb), chopped
  • 2 cups water
  • sugar to taste (I used less than 1/4 cup, you want the rhubarb to be a little tart)
  • 1 vanilla bean, split lengthwise
  • club soda
  • vodka
  • lemon
  • mint

In a saucepan, bring the water, sugar, rhubarb, and vanilla bean to a boil. Reduce to a simmer and cook until the rhubarb is very soft. Strain the liquid from the fruit and vanilla bean using a fine mesh strainer set over a bowl. Return the liquid to the stove to reduce further, about 20 more minutes. Allow the syrup to cool (it won’t be as thick as regular simple syrup because of the small amount of sugar used). Mix with club soda, vodka, lemon wedges, and mint sprigs. Enjoy!rhubarb, rhubarb cocktail

Advertisement

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Asparagus Soup

31 Friday May 2013

Posted by penthouse kitchen in Healthy, Soups, Spring, Vegetable Mains, Vegetables

≈ Leave a comment

asparagus soup, asparagus, soupJust when you think you are tired of soup, comes this fresh and easy seasonal recipe that uses what is plentiful at the market these days. If you need another excuse to pick up an extra bunch of asparagus, well here it is. Just a few simple ingredients make this a quick dinner option – especially when the days are longer, warmer, and the last place you want to be is cooking in the kitchen. The asparagus really shines in this light and earthy soup that tastes of spring. Serve alongside fresh, crusty bread, or a grilled cheese sandwich.

asparagus soup, asparagus, soupIngredients:

  • 1 tblsp olive oil
  • 2 tblsp butter
  • 1 shallot, chopped
  • 1 bunch asparagus, trimmed and chopped
  • 4 cups homemade chicken or vegetable stock
  • 1 cup loosely packed spinach leaves
  • 1/4 cup fresh parsley
  • salt, pepper

Heat butter and olive oil in a large stock pot. Add the shallot and a generous pinch of salt, and cook until softened and translucent. Add the chopped asparagus and cook for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to a simmer, and continue cooking until asparagus is tender, about 15 minutes. Remove from heat, add the spinach and parsley and blend with an immersion blender. Return the soup to the stove and heat through, season with salt and pepper. Serve immediately.

asparagus soup, asparagus, soup

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Spring Pea Risotto

15 Wednesday May 2013

Posted by penthouse kitchen in Mains, Spring, Vegetable Mains, Vegetables

≈ 3 Comments

risotto, spring risotto, peas, asparagusI know peas are not everyone’s favorite vegetable, but for me they remind me of two things – spring and my childhood. Growing up, my grandmother grew peas in her garden, and we used to eat them freshly picked when they are at their sweetest. As soon as peas are picked, the sugars quickly turn into starch. For this reason, peas are most commonly available frozen, as that is the only way to quickly preserve their sweetness. peasFresh peas need to be cooked as soon as you buy them, and to me it is worth the hassle of shelling them. Sure you can always buy frozen peas, and asparagus is available year round, but the short time of the year when these two vegetables are at their peak of freshness is like Christmas to me. This springtime risotto highlights the sweet and fresh flavor of English peas and fresh asparagus – mint and lemon zest add the perfect flavors to round out the dish. All I am saying, is give peas a chance.

Ingredients:

Peas1

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5-6 cups low-sodium chicken stock
  • 1 shallot, minced
  • 1/2 bunch asparagus stalks, cut into 1-inch pieces
  • 1/2 cup fresh peas, shelled
  • 1 tsp lemon zest
  • 1/4 cup mint, chopped
  • 1/3 cup grated parmesan cheese
  • salt and pepper, to taste

Heat the chicken stock in a pot, keep at a simmer. In a large stock pot, or any heavy bottomed pot, melt the butter and olive oil over medium-low heat. Add the minced shallots and a pinch of salt, sauté until translucent. Add the rice, stir for about one minute until the grains begin to become translucent around the edges.

Pour in the wine, and stir until liquid is absorbed. Add one ladle of stock, stir frequently until liquid is absorbed. Add another ladle of stock, and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used, and the rice is cooked but still al-dente. The entire process should take about 20 minutes.

About five minutes before the rice is done cooking, stir in the peas and asparagus. Add more chicken stock as necessary to continue cooking the rice. Once the rice is cooked, stir in the parmesan cheese, lemon zest, and mint. Season with salt and pepper, serve immediately.

risotto, spring risotto, peas, asparagus

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Penne with Roasted Asparagus, Broccolini, and Goat Cheese

07 Tuesday May 2013

Posted by penthouse kitchen in Healthy, Mains, Pasta, Spring, Vegetables

≈ 11 Comments

penne, asparagus, goat cheese

Asparagus season is in full force and I eat it just about every way possible. Roasted, steamed, raw, in soups, in salads – by the time June hits I am ready to not look at it again until next spring. Asparagus is tender and sweet, so it doesn’t need much more than a quick roast in the oven to make it ready to enjoy. Here I roasted it with broccolini and scallions, and tossed everything together with penne, sun-dried tomatoes, and goat cheese. It’s a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

Ingredients:

penne, asparagus, goat cheese

  • 1 bunch asparagus
  • 1 bunch broccolini
  • 3 scallions , white and light green parts
  • 1 small jar sun-dried tomatoes
  • 1/4 cup parsley, chopped
  • 2 oz crumbled goat cheese
  • 1/2 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 lb penne pasta
  • salt and pepper , to taste

 

 

Preheat oven to 425º. Cut asparagus, broccolini, and scallions into 2 inch pieces and place on a baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes, until vegetables are tender and starting to brown.

Cook the penne in salted water, and reserve 1/8 cup of the cooking water. Toss the pasta with the roasted vegetables, water, parmesan cheese, parsley, and sun-dried tomatoes. Season with salt and pepper to taste, and top the pasta with the crumbled goat cheese.

IMG_2703

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Roasted Radishes

22 Monday Apr 2013

Posted by penthouse kitchen in Healthy, Sides, Spring, Vegetables

≈ 2 Comments

radishes, roasted radishes, roasted vegetablesThis time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that:  A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.

radishes, roasted radishes, roasted vegetables I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.

Ingredients:

  • 1 bunch radishes
  • 2 tblsp olive oil
  • 2 tsp lemon juice
  • sea salt

Separate the radish roots from the leafy greens, and cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside. Place the radishes on a baking sheet and coat with olive oil. Roast in a pre-heated 425° oven for about 15 minutes, or until the radishes are tender and begin to brown around the edges. Remove the radishes from the baking sheet, and in a serving dish toss with the radish greens, lemon juice, and sea salt.

radishes, roasted radishes, roasted vegetables

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Roasted Baby Artichokes

01 Monday Apr 2013

Posted by penthouse kitchen in Spring, Vegetables

≈ Leave a comment

artichokesThe best part of spring, in my humble opinion, is when the fresh, new crop of seasonal vegetables grace us with their presence at the market. When I start to see artichokes, spring onions, English peas, asparagus…I know there is light at the end of the winter tunnel. Artichokes are one of my favorite spring vegetables, especially baby artichokes because they are so easy to prepare. They don’t have the tough fibrous choke that the larger ones have, and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are good to go. You can roast them whole or split them in half, eat them as a side dish, or do what I did: roast garlic with the artichokes, toss with pasta, sun-dried tomatoes, and goat cheese for a complete meal. roasted artichokes, roasted vegetablesIngredients

  • 12 baby artichokes
  • 8 garlic cloves , peeled
  • 1/4 cup olive oil
  • 1 tsp lemon zest
  • salt, pepper to taste

Pre-heat the oven to 400º. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover and cook for 5 more minutes.

roasted artichokes, roasted vegetablesAren’t they so beautiful? They look like little gems.

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Chicken Thighs with Meyer Lemon Salsa

22 Friday Mar 2013

Posted by penthouse kitchen in Chicken, Mains, Spring

≈ 3 Comments

chicken thighs, roasted chicken, meyer lemon salsa, meyer lemon, roasted chicken thighsThis recipe is to. die. for. The chicken is so flavorful and tender, and the lemon salsa is the perfect compliment. The marinade for the chicken is simple yet the flavors are outstanding – yogurt, cilantro, garlic, fennel seed, and turmeric. The key to the lemon salsa is using Meyer lemons. They are sweeter, more aromatic, and less tart than regular lemons. Meyer lemons are only available in the Northeast for a short period of time; when I see them at the markets I buy a ton of them at a time (moderation is not my middle name), and pray the season lasts as long as possible. If you can’t find Meyer lemons, just use one regular lemon, and don’t forget to add a pinch of sugar to the salsa.lemon salsa, meyer lemons, meyer lemon salsa

This recipe serves only 2 people, so feel free to double the chicken and marinade, but you probably don’t need to double the salsa. I served this with Basmati rice that I toasted slightly in coconut oil before adding the water, and then finished it off with chopped cilantro, scallions, and a squeeze of (Meyer) lemon juice.

 roasted chicken thighs

Ingredients

  • 2-3 Meyer lemons
  • 1/2 cup cucumber, peeled, seeded, and finely chopped
  • 2 scallions sliced thinly, 1 tblsp set aside
  • 1 jalapeño pepper, finely chopped
  • pinch of sugar
  • salt and pepper
  • 4 bone-in skinless chicken thighs
  • 1/4 cup cilantro, chopped
  • 1/4 cup plain yogurt
  • 2 garlic cloves coarsely chopped
  • 1 tblsp vegetable oil
  • 1 tsp fennel seeds lightly toasted and ground
  • 1 tsp tumeric

Directions

Place chicken in a dish and season with salt and pepper. In a mini food-processor or blender, combine 1/4 cup cilantro, yogurt, vegetable oil, garlic, ground fennel seeds, and turmeric. Pour marinade over chicken, coating well. Marinate for at least one hour, up to 12 hours. Take the chicken out of the refrigerator 20-30 minutes before cooking.

Using a pairing knife, cut all peel and white pith from lemons; discard. Working over a small bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.

Combine segments, 1 Tbsp. strained lemon juice, cucumber, 2 Tbsp. scallions, and jalapeño in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.

Preheat broiler. Place chicken onto a foil-lined baking sheet. Broil, watching closely to prevent burning, until browned, about 10-12 minutes. Turn the oven to 350 degrees and finish cooking in the oven for another 10-15 minutes. Transfer the chicken to plates, and spoon Meyer lemon salsa over chicken. Garnish with remaining 1 Tbsp. scallions.

chicken thighs, roasted chicken, meyer lemon salsa, meyer lemon, roasted chicken thighs

Share this:

  • Twitter
  • Facebook
  • Pinterest

Like this:

Like Loading...

Recent Posts

  • Kale Pesto
  • Chorizo and Manchego Gougeres
  • Cauliflower Kale Soup
  • Chili Mango Bok Choy Slaw
  • Indian Summer Farro Salad

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 180 other subscribers

Archives

  • January 2014
  • December 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012

Categories

  • Appetizers
  • Asian
  • Breakfast
  • Chicken
  • Drinks
  • Fall
  • Healthy
  • Lunch
  • Mains
  • Pasta
  • Sides
  • Soups
  • Spring
  • Summer
  • Vegetable Mains
  • Vegetables
  • Winter

Blogs I Follow

  • Two Loves Studio
  • a camera in the kitchen
  • Foodess
  • Epicurious.com: New Recipes
  • Food52
  • Serious Eats
  • Grub Street

Create a free website or blog at WordPress.com.

Two Loves Studio

a camera in the kitchen

capturing memories for the mind, heart & tastebuds...

Foodess

the height of home cooking.

Epicurious.com: New Recipes

the height of home cooking.

Food52

the height of home cooking.

Serious Eats

the height of home cooking.

Grub Street

the height of home cooking.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • penthouse kitchen
    • Join 63 other followers
    • Already have a WordPress.com account? Log in now.
    • penthouse kitchen
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: