Try new flavors in May
When May arrives, I think of Labor Day, the May Pole, flowers emerging from the ground, crops starting to become visible, and I’m experimenting with new and different foods in my home kitchen. I would describe May as the month of preparation, as it is still somewhat chilly with warm days ahead, and the transition to summer days.
Here are some indoor or outdoor Mayo recipes that are always easy, delicious, and fun to make.
bloom in the spring. I like to change up my eating routine, reinvent recipes and play with flavours.
Food makes memories: keep it simple, enjoy it, and share it with your loved ones.
And with this I couldn’t agree more!
Chef Jackie Corser is a culinary specialist based in Cumberland, Indiana. She is a university professor who teaches culinary arts and safe food practices. Chef Jackie also works with poor communities, giving seminars on healthy eating to individuals and families. Call her at[email protected].
Sea Bass Fish In Herb Sauce
Serves 4
ingredients:
- 4 to 6 oz. striped bass fillet with skin on
- 2 cups chopped cilantro
- 6 tbsp. of extra virgin olive oil, divided – plus more for garnish
- 1/2 cup chopped parsley
- 1/4 cup kalamata olives (without pits), chopped
- 1/4 cup of finely chopped lemon or lime
- 1/4 cup chopped dried tomatoes
- 2 minced garlic cloves
- 2 tsp. of chopped Calabrian chili, Fresno, Serrano, or Thai chili
- Salt and Pepper
directione:
- In a medium bowl, mix together 4 tablespoons cilantro. oil, parsley, olives, preserved lemon or lime, dried tomatoes, garlic, chili pepper, ½ tsp. salt and half a teaspoon. of black pepper.
- Use the knife to slice through the skin diagonally, 4 to 6 times per slice, making sure to cut through only the skin, not the flesh.
- Season fish on both sides with 1 teaspoon salt, dividing evenly.
- In a large skillet over medium heat, heat the remaining 2 tablespoons of oil. When the oil is shimmering, add the slices, skin-side down. cook until skin is crisp and golden brown, 2 to 3 minutes. Use a thin spatula to flip the slices. cook until opaque all over, 1 to 2 minutes more.
- Transfer the fish to a plate.
- Serve with salsa and a drizzle of oil, if desired.
Teaching note: Preserved lemons are basically lemons that have been cured with salt. Over time, the salt softens and softens their skin, turning it from hard and somewhat bitter to very soft and salty/pungent.
Tuna pasta salad
Serves 6 to 8
ingredients:
- 1 small red onion, chopped
- 1/2 cup grated carrots
- 1/4 cup chopped dill pickle (finely chopped)
- 1 tbsp. of lemonade
- 1 tsp. of granulated sugar
- 1 tsp. of salt divided
- 8 oz. of pasta or choice
- 2 cans (5 ounces) albacore white tuna in water, drained
- 1/2 cup of spicy or regular mayonnaise
- 1/2 tsp. of smoked paprika
- 1/2 tsp. Freshly ground black pepper
- 2 chopped boiled eggs
- 1 green onion, sliced, for garnish
directione:
- In a medium bowl, combine the onions, carrots, pickles, lemon juice, sugar, and 1/2 teaspoon salt. Set aside to rest.
- In a medium saucepan over medium heat, combine the pasta, 2 cups of water, and 1/2 teaspoon salt, and bring to a boil. cook, stirring frequently, until noodles are tender, about 5 minutes.
- Drain immediately and allow to cool slightly.
- In a large bowl, mix tuna, mayonnaise, paprika, and pepper.
- Stir in the pasta mixture and pickle until well combined, then coat with the egg.
- Garnish with green onions before serving.
Blueberry or strawberry dutch baby
Serves 4 to 6
ingredients:
For the dough:
- 3/4 cup all-purpose flour
- 1 tbsp. of granulated sugar
- 1/2 tsp. Kosher salt
- 1/2 teaspoon ground cardamom (optional)
- 5 large eggs
- 1 cup full fat milk
- 1 tsp. of vanilla extract
- Powdered sugar and whipped cream to serve
- Cast iron skillet required
Making batter:
Put 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 12 teaspoons kosher salt and 12 teaspoons ground cardamom into the bowl and whisk until blended. sit aside.
To fill:
- 1/3 cup granulated sugar
- 1 medium lemon
- 1 lb strawberries/blueberries
- 5 tbsp. Unsalted butter
Make the blueberry/strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Grate the zest of a medium-sized lemon over the sugar. Rub the peel into the sugar with your fingertips until it is completely blended and coarse. Peel and halve 1 pound strawberries (or blueberries), then place in a large bowl.
Put grated lemon juice on strawberries and mix.
directione:
- Preheat the oven to 425 degrees.
- Place a 10-inch cast-iron skillet on the middle rack in the oven. Cut 5 tbsp. of unsalted butter into 5 pcs. Put the butter in the hot skillet, return it to the oven, and bake for 1 to 2 minutes, until the butter has mostly melted but not browned.
- Add most of the lemon and sugar to stir.
- Arrange the blueberries or strawberries evenly on top and sprinkle with the remaining lemon sugar. (Save the two bowls.)
- Roast for 10 minutes.
- Add 5 large eggs to a bowl and whisk until foamy.
- Add 1 cup of whole milk and 1 teaspoon of vanilla extract and blend.
- While whisking constantly, slowly add the flour mixture and whisk until smooth. Beat vigorously for another 30 seconds. You can also use a blender until smooth
- At this point, the strawberries should be bubbling and smelling toasty and sweet.
- Pour the mixture over the strawberries.
- We reduce the oven temperature to 400 degrees. Bake until puffed and golden brown, about 20 minutes.
- Leave it to cool for 5 minutes.
- Serve topped with powdered sugar and topped with whipped cream, if desired.
Educational note: The term “Dutch kid” was coined by an American restaurateur whose use of the word “Dutch” was a corruption of “deutch” (“German” in German). Pepe pointed to the fact that the restaurant served miniature versions. From America’s Test Kitchen.
My note: I’ve separated the recipe out for simplicity’s sake.
