Jacki Corser: Experiment with new flavors in May
When May arrives, I think of May Day, the May Pole, flowers emerging from the ground, crops starting to become visible, and experimenting with new and different foods in my home kitchen. I describe May as a preparation month, where it is still somewhat cool with warmer days ahead, moving into the dog days of summer.
Here are a few May recipes that can be prepared indoors or out that are always easy, tasty and enjoyable to prepare.
I bloom in the spring; I like to change my eating routine, reinvent recipes and play with flavors.
Food makes memories: keep it simple and enjoy and share with your loved ones.
And with this I could not agree more!
Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.
Sea Bass with Herb Sauce
Serves 4
Ingredients:
4 to 6-oz. striped bass fillets with skin on
2 cups of cilantro, chopped
6 tbsp. of extra virgin olive oil divided – plus more for garnish
1/2 cups of flat-leaf parsley, chopped
1/4 cups of Kalamata olives (no pits) chopped
1/4 cup of finely chopped preserved lemon or lemon
1/4 cup of chopped, sun-dried tomatoes
2 cloves of garlic, minced
2 tsp. of either chopped Calabrian chili peppers, Fresno, Serrano, or Thai chili
Salt and pepper
Directions:
In a medium bowl, stir together cilantro, 4 tbsp. of oil, parsley, olives, preserved lemon or lemon, sun-dried tomatoes, garlic, chili peppers, ½ tsp. of salt, and ¼ tsp. of black pepper.
Use a knife to score the skin diagonally, 4 to 6 times per fillet, making sure to just slice through the skin, not the flesh.
Season fish on both sides with 1 teaspoon salt, dividing evenly.
In a large skillet over medium heat, heat remaining 2 tablespoons oil. When the oil is shimmering, add the fillets, skin-side down. Cook until the skin is crisp and golden brown, 2 to 3 minutes. Use a thin spatula to flip the fillets. Cook until opaque throughout, 1 to 2 minutes more.
Transfer fish to a plate.
Serve with a salsa and a drizzle of oil, if you would like.
Educational note: Preserved lemons are basically lemons that have been cured in salt. Over time, the salt softens and tames their peel, taking it from hard and somewhat bitter to very soft and salty/tart.
Tuna-Noodle Salad
Serves 6 to 8
Ingredients:
1 small red onion, chopped
1/2 cup of shredded carrots
1/4 cup of chopped dill pickles (finely chopped)
1 tbsp. of lemon juice
1 tsp. of granulated sugar
1 tsp. of salt, divided
8 oz. of elbow macaroni or choice
2 (5 oz.) cans of white albacore tuna in water, drained
1/2 cup of spicy or regular mayo
1/2 tsp. of smoked paprika
1/2 tsp. freshly ground black pepper
2 hard-boiled eggs, chopped
1 scallion sliced for garnish
Directions:
In a medium bowl, stir together onion, carrot, pickles, lemon juice, sugar and ½ teaspoon salt. Set aside to rest.
In a medium pot over medium heat, combine macaroni, 2 cups water, and remaining ½ teaspoon salt and bring to a boil. Cook, stirring frequently, until pasta is al dente, about 5 minutes.
Drain immediately and let cool slightly.
In a large bowl, stir together tuna, mayo, paprika and pepper.
Fold in pasta and pickle mixture until well combined, then top with eggs.
Garnish with scallion before serving.
Blueberry or Strawberry Dutch Baby
Serves 4 to 6
Ingredients:
For the batter:
3/4 cup of all-purpose flour
1 tbsp. of granulated sugar
1/2 tsp. of kosher salt
1/2 teaspoon of ground cardamom (optional)
5 large eggs
1 cup whole milk
1 tsp. of vanilla extract
Powdered sugar and whipped cream for serving
Cast iron skillet needed
Making the batter:
Place 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground cardamom in the bowl and whisk to combine. Set aside.
For the filling:
1/3 cup of granulated sugar
1 medium lemon
1 pound of strawberries/blueberries
5 tbsp. of unsalted butter
Making the blueberry/strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. Hull and cut 1 pound strawberries in half (or blueberries), then place in a large bowl.
Squeeze the juice of the zested lemon onto the strawberries and combine.
Directions:
Heat 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 pieces. Place the butter in the hot skillet, return to the oven, and bake until the butter is mostly melted but not browned, 1 to 2 minutes.
Add most of the lemon and sugar stir to combine.
Arrange the blueberries or strawberries evenly on top and sprinkle with the remaining lemon sugar. (Reserve both bowls.)
Roast for 10 minutes.
Add 5 large eggs to a bowl and whisk until frothy.
Add 1 cup whole milk and 1 teaspoon vanilla extract and whisk to combine.
While whisking constantly, slowly add the flour mixture and whisk until smooth. Whisk vigorously for 30 seconds more. You may also use a blender until smooth
At this point the strawberries should be bubbling and smell roasted and sweet.
Pour the batter over the strawberries.
Reduce the oven temperature to 400 degrees. Bake until puffed and golden brown, about 20 minutes.
Let cool for 5 minutes.
Serve dusted with powdered sugar and topped with whipped cream if desired.
Educational note: The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions. From America’s Test Kitchen.
My note: I separated the recipe for simplicity's sake.
This article originally appeared on The Monroe News: Jacki Corser: Experiment with new flavors in May
