Strawberry Shortcake

2 cups flour
3 tsp baking powder
2 tablespoons sugar
1 stick unsalted butter, well chilled
2/3 to 3/4 cup milk

Preheat the oven to 450 degrees.

In a food processor combine the flour, baking powder and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a mixer and gently mix in the milk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flour absorb the liquid. Mix until dough is smooth and less sticky.

Pat the dough into a disk on a flour-dusted board. Using a cookie cutter, cut dough into 3" rounds and place on a cookie sheet. Bake for 10 to 15 minutes, until well risen and golden brown.

You know what to do now. Slice rounds in half lengthwise, open and top with sliced strawberries and freshly-whipped cream. A delicious breakfast!

Spinach Onion Quiche

1 frozen pie crust, thawed

1 onion, sliced
2 tablespoons butter
1 tablespoon all purpose flour
1 package frozen chopped spinach, thawed and well drained
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 1/3 cups half and half
3 large eggs

Preheat oven to 450°F. Bake the empty pie crust for 10 minutes. Reduce oven temperature to 375°F

Saute onion in butter until translucent. Stir in the flour and cook for another minute. Combine onions and spinach in a large bowl. Season with salt, pepper, nutmeg and oregano.

Beat together half and half, eggs. Add to spinach and onion mixture. Stir well then pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Let cool slightly before serving warm.

Ambrosia Salad

1 small box orange Jell-O
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
1 (8 ounce) container Cool Whip, thawed
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/2 cup flaked coconut

In a medium bowl, dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice and syrup from pineapple. Chill until thick as unbeaten egg white. Beat until fluffy light with beater. Stir in Cool Whip until well blended, then fold in pineapple and coconut. Pour into large bowl and chill.

Cauliflower with Mustard-Lemon Butter

Another cauliflower recipe. I haven't made it yet, but it sounds good.

1 small head of cauliflower
1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Makes 4 servings.

Gyros

I have a lot of leftover grilled leg of lamb from Easter that I froze for later use.It's time for Gyros!

I defrosted some lamb and sliced it thinly then warmed it in the microwave. Serve the lamb on pita bread (not pita pockets, this is the softer and chewier kind) with tzatziki sauce and chopped onion and tomato.

Tzatziki Sauce:
1/2 medium cucumber, peeled, seeded, and finely chopped
8 ounces plain yogurt
Pinch kosher salt
2 cloves garlic, finely minced
1 teaspoon olive oil
1 teaspoon red wine vinegar
3 to 4 mint leaves, finely minced
1 teaspoon minced fresh dill

Squeeze out the chopped cucumber to remove the liquid; discard liquid. In a medium mixing bowl, combine the cucumber with the rest of the ingredients.

Curried Cauliflower Puree

1 small head of cauliflower, cut into 1-inch florets
1 teaspoon salt
2 tablespoons butter
1 tablespoon curry powder
3 tablespoons cream

Steam cauliflower for 15 to 20 minutes until tender.

Place cauliflower, butter , curry powder and cream into a Cuisinart or blender and blend into a smooth puree.

Makes 4 servings.

Review: This is the tastiest and easiest cauliflower recipe evah! Use in place of mashed potatoes.

Ceviche

I put together this recipe to recreate the wonderful ceviche we enjoyed on our honeymoon on Easter Island. The dish is simple and fresh. You must use freshly squeezed lemon juice; the bottled stuff has a completely different taste.



1/2 lb. good quality tuna, cut into 1/4 inch cubes
Juice from 3 lemons
4 scallions, white and green parts thinly sliced
3 tbsp. chopped cilantro
1 tsp. salt

Combine all ingredients in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Serves 2 to 4 as an appetizer.