Quick Pickled Spring Vegetables

SPRING HAS SPRUNG!! Get ready for the season with these Quick Pickled Spring Vegetables!

Pickled Spring Vegetables are an Asian-inspired quick pickle. Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment. I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long.

RECIPE:

1 cup thinly sliced carrots (about 2 medium-sized)

1 cup thinly sliced radishes (about 1 bunch)

1/2 cup thinly sliced leeks

2 inch long piece of peeled ginger, thinly sliced

2 cloves garlic, minced

1/4 cup chopped cilantro

1 cup seasoned rice vinegar

1/4 cup lime juice

3/4 teaspoon salt

Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.

Chocolate Almond Torte

The Chocolate Almond Torte is a very simple recipe.  I was trying to think of a delicious dessert for Easter that my son's girlfriend could also enjoy with us since she is gluten free.  This cake is the answer for that girl. Chelsea this is for you!!!  Enjoy

Note: It keeps well in the freezer.  You should always make two: one for now and one for the freezer!

Chocolate Almond Torte

Torte:

1 1/2 cups toasted & ground almonds

1 cup sugar

3 cups good quality semi-sweet chocolate, broken into small pieces & melted

8 oz. sweet butter, room temperature, cut into 1 inch pieces

6 eggs

1. Preheat oven to 325 degrees. Prepare 2 (8-inch) round cake pans with parchment paper.
2. Place ground almonds and sugar into a food processor and pulse for 1-2 seconds.
3. To melt chocolate, microwave on low for 30 seconds and then stir.  Repeat until completely melted and smooth. Add melted chocolate to mixture in food processor and process until well-combined.
4. Add butter pieces to mixture and process.  (it is not necessary to mix until smooth; some texture is a good thing.)  Add eggs one a t a time, mixing well after each one.
5. Pur half of batter into each prepared cake pan.  Bake for 25 minutes.  The torte will seem loose and sunken in the center and will have risen around the sides.  Remove from oven and cool on a rack for 10 minutes.
6. Run a knife carefully around sides of pan to loosen torte.  Press a small piece of foil (6x6", folded in half) gently onto torte to make a dense, flat surface.  Let it cool completely, at least 1-2 hours.

remove from pan and place on rack.

Glaze:
1 cup good-quality semi-sweet chocolate, broken into pieces
1/8 cup water

1. Combine chocolate and water, microwave on low for 30 seconds, and then stir.  Repeat until a glossy sheen is achieved.
2. Pour half of the glaze onto middle of each torte (while on racks).  Spread glaze over torte with a spoon or angled pastry knife, allowing it to grip over sides.  Let set for 2 hours before serving.

Cut into eighths and serve with berries or whipped cream or both, but the torte is also delicious on its own. 

Kale Salad with Roasted Chickpeas

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves. If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do

Kale Salad with Roasted Chickpea 

Yield: 4 servings, or one salad for 1 hungry person

Ingredients:

1 can chickpeas, drained

1/2 teaspoon smoked Spanish paprika (Pimenton) or just use regular paprika

Kosher salt

1/4 cup extra-virgin olive oil

1 big lemon, zested and juiced

1/4 cup freshly grated Parmesan or Pecorino cheese

1 small garlic clove, smashed and chopped

Pinch of red pepper flakes

1 bunch kale or Tuscan kale, stems trimmed and washed 

 

Directions:

1. Heat your oven to 400 degrees.
2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.