THE VILLAGE VOICE

GARDENING NOTE: As spring progresses, dig, divide and share crowded perennials that have spread beyond their allotted space. They will thank you by prolific performance in your garden as will the adopted plants in their new home. ~ a sea of tulips __________________________________ LEMON MOUSSE CHEESECAKE ~ very springlike and lemony * 1 cup crushed shortbread cookies 1/4 cup melted unsalted butter 3 (8-oz) packages softened cream cheese 1 1/2 cups sugar 1/3 cup flour 6 egg yolks 1 Tbsp. finely shredded lemon zest 3/4 cup fresh lemon juice 4 room temperature egg whites pinch of cream of tartar sifted powdered sugar fresh blackberry and raspberry garnish fresh mint leaf garish Preheat oven to 350-degrees. Butter a 9-inch springform pan and wrap outside with heavy foil. Combine crushed cookies and melted butter. Press into prepared pan. In large mixing bowl, beat cream cheese till fluffy. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add flour and egg yolks; beat for ...

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas ? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas ? Apply aluminum sulfate . ~ Simplicity in today's garden ___________________ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE ~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. * 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce. Note: This is a lovely buff...

STILL CRAZED ~ TULIP FEVER VIDALIA BREAKFAST SOUFFLE ~ adapted from Georgia On My Menu * 8 oz. day old French bread 1/2 cup unsalted butter 4 large thinly sliced Vidalia onions 2 heaping cups grated Swiss cheese 4 large organic eggs 1 1/2 cups half & half 1 Tbsp. fresh thyme 1 tsp. Hungarian paprika pinch of coarse salt & cracked pepper Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish. Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese. Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika. Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings) SPRING SALAD ~ tasty blend of fruit & vegetables * 4 cups Spring mix greens 2 cups broccoli flowerets 1 cup sliced strawberries fresh pineapple to taste DRESSING: 1/...

TULIPOMANIA ~ Tulip throat _____________________ GRILLED PEPPERED HALIBUT STEAKS ~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants. * 4 (6-oz) Alaskan halibut steaks 1 Tbsp. coarsely ground black pepper 1 Tbsp. fresh lemon juice & zest 1 1/2 tsp. extra-virgin olive oil 3/4 tsp. sea salt lemon wedges Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling. Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily. Serve with lemon wedges , Green Beans with Toasted Amonds and Herb Sauteed Redskins. Wine Note: Pair with an award-winning Michigan Chardonnay. ( www.michiganwines.com ) ___________________ GREEN BEANS with TOASTED ALMONDS 1 lb. trimmed fresh green beans 3 Tbsp. melted unsalted butter zest of 1 lemon 1/2 tsp. onion salt freshly ground black pepper 1/4 cup toasted slivered almonds Bring pot of water to boil. Drop in green beans,...

~ Kaleidoscope tulip _________________ SPRING RAINBOW PASTA ~ a myriad of lovely colors and delicious flavors * 1 lb. linguine or fettucini 2-3 Tbsp. extra-virgin olive oil 1 tsp. Lawry's Seasoned pepper 2 thick sliced red onions in strips 3 cloves minced garlic 1 julienne sliced red pepper 1 julienne sliced orange pepper 1 julienne sliced yellow pepper 1 lb. diagonally sliced trimmed asparagus 6 plump seeded and diced plum tomatoes. 1 Tbsp. chopped fresh green basil freshly ground black pepper sea salt 3 additional Tbsp. extra-virgin olive oil additional slivers of fresh green basil for garnish freshly grated Parmesan cheese While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute. Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper. Heavily salt the pasta water, like...

Gardening Note: Has ' tulipomania ' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will. ~ Seductive tulip _________________________________________________ ASPARAGUS RISOTTO SOUP ~ a perfect spring combo ... asparagus, spinach & lemon risotto * 1 bunch well-cleaned sliced leeks 2 cloves minced garlic 2 Tbsp. extra-virgin olive oil zest of 1 lemon and juice 1 1/2 cup Arborio rice 3 quarts organic chicken broth 1 pound diagonally sliced asparagus (reserve tips) 12 oz. baby spinach leaves pinch of salt & cracked pepper to taste 1 cup freshly grated Parmesan cheese In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes. Carefully add chicken broth and bring to boil. A...

GARDENING NOTE: The stunning Yoshino Cherry, one of the earliest ornamental trees to bloom along with forsythia, may also rank as one of the best flowering trees. A gift in the early 1900's from Japan , each spring since their fragrant blossoms have graced the Tidal Basin in Washington D.C. ~ Yoshino Cherry Blossoms and forsythia _________________ HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD DRESSING ~ perfect for another spring evening on the porch * 1 1/2-2 lbs. boneless chicken breasts cut in strips 1 cup finely chopped pecans 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. Hungarian paprika 1/4 tsp. cayenne 1/4 tsp. freshly cracked pepper 2 organic eggs 1/4 cup extra-virgin olive oil * 8 cups mixed spring greens 1/2 cup thinly sliced red onion 1/2 cup dried Michigan cherries 4-8 oz. crumbled feta cheese Preheat oven to 375-degrees. Spray a large baking sheet with Pam. In one bowl, combine chopped pecans, herbs, cayenne, and cracked pepper. In another bowl, bea...

Gardening Note: And early blooming native tree with four season appeal, the shadblow is a must for Michigan gardens. Each spring, surrounded by a carpet of trillium, you will spot the delicate white blooms as an understudy plant in woodlands. In June, its branches are laden with cardinal red fruit that ripens into a delicious deep-purple edible delicacy. In autumn, leaves turn an orangy -red complimenting the smooth gray bark . For more information visit the Michigan State Extension Home Page ~ ( http://web1.msue.msu.edu/imp/modzz/00000098.html ) ~ Shadblow Serviceberry in bloom ( Amelanchier canadensis ) __________________________ LEMONY SPRING LAMB KABOBS ~ parboiled onions and pepper allow easier threading on skewers * 2 lbs. boneless Spring lamb, trimmed and cut into 1-inch cubes 1 cup red wine 4 Tbsp. extra-virgin olive oil 4 cloves minced garlic 1 1/2 Tbsp. dried marjoram, divided juice of 1 lemon and zest coarse salt & freshly cracked pepper 3 peeled and quarte...

EARTH DAY NETWORK http://www.earthday.net/ WILD ALASKAN SALMON PRIMAVERA ~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco -friendly. Try this delicious spring supper. * 2 lbs. wild Alaskan salmon juice and zest of a fresh lemon sea salt & freshly ground pepper to taste 3 Tbsp. extra-virgin olive, divided 1 large minced garlic cove 1 well washed sliced leek 2 julienned sliced blanched carrots 1 julienned sliced red pepper 1 julienned sliced yellow pepper 1 julienned sliced orange pepper 1 lb. fresh baby spinach leaves 1/2 lb. diagonally sliced blanched asparagus Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside. Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm. Grill fish on high about 7 minutes or until...

GARDENING NOTE: Though April is National Gardening Month, don't neglect the lawn that compliments your garden. Before forsythias finish blooming, fertilize and apply crabgrass prevention. ~ Blooming forsythia branch _____________________ CRABBY CHEESE PIE ~ lots of crab ... lots of cheese * 8 oz. good hand-picked crab (like Phillips) 1 bunch chopped scallions 1 large chopped red bell pepper 1 1/2 cups grated Swiss cheese 1 1/2 cups grated Cheddar cheese 8 large organic eggs 1 cup half & half 1 cup panko crumbs 1/4 tsp. cayenne pepper pinch of coarse salt & freshly ground black pepper fresh chopped parsley Preheat oven to 350-degrees. Butter a 10-inch quiche pan. Beat eggs. Mix remaining ingredients together and add to eggs. Pour into quiche dish and sprinkle with parsley. Bake until set, about 40-45 minutes, watching carefully. Let rest a bit before serving. ~ Prolific forsythia _____________________ TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD ~ Another Southern...

SPRING HAS SPRUNG! Gardening note: Time to fertilize emerging perennials. ~ Hyacinth ____________________ MEDITERRANEAN SWORDFISH ~ adapted from Southern Living ( tilapia or grouper would also be good but will cook quicker) * 4 (8-oz) swordfish steaks (3/4 to 1-inch thick) 1 chopped Vidalia onion 1 Tbsp. extra-virgin olive oil sea salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped pimento-stuffed olives 1/4 cup chopped Kalamata olives 1 Tbsp. drained capers 4 seeded and diced plum tomatoes 1/4 cup chopped fresh parsley Preheat oven to 400-degrees. Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish. Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad . ~ Today's tulip ________ LEMON COUSCO...

~ Early Spring tulip _______________________________ GRILLED MUSTARD PEPPERED SIRLOIN STEAK ~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening * 3 lbs. sirloin steaks freshly ground black pepper to taste 2 cloves minced fresh garlic 1/2 cup Dijon mustard 3 Tbsp. extra-virgin olive oil 3 tsp. fresh lemon juice coarse salt 1/4 cup diagonally sliced green onions Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic. Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally. Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness . Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)

SPRING HAS SPRUNG! LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP * 2 cups long grain Basmati brown rice 3 quarts organic chicken stock 3 cloves minced garlic 1 bunch carefully washed and sliced leeks 8 oz. sliced Baby B ella mushrooms 8 oz. shiitake (stem removed) mushrooms 1 Tbsp. minced fresh rosemary 1 cup dry vermouth (or white wine) juice of 1 fresh lemon 1 (15-oz) can cannellini beans (white kidney) 10 oz. stemmed baby spinach leaves coarse salt & freshly ground pepper freshly grated Parmesan cheese Bring 4 cups of chicken stock to boil. Add rice, return to boil, reduce heat and simmer, covered, 30 minutes. While rice is cooking, saute leek in olive oil until tender. Add garlic and mushrooms; cook 5 minutes, stirring occasionally. Add remaining broth and rosemary and bring to boil. Reduce heat and stir in cooked rice, cannellini beans, vermouth, and lemon juice. Simmer, partially covered, 10 minutes for flavors to blend. Add spinach, salt & pepper, and co...

~ Willow Vineyard at harvest ( Leelanau Peninsula) ________________________________ VEAL OSCAR ~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery * 1 1/2 lbs. veal leg slices 4 Tbsp. butter 12 cooked green asparagus spears 1 cup Hollandaise Sauce* 1/4 cup flour 1/4 tsp. paprika 1 cup Alaskan King Crab meat 4 Tbsp. fresh parsley With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside. Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute. In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately...

Riesling Loves Asian Food "The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine." By Ray Isle (Food & Wine 10/2003) To read the article visit: http://www.foodandwine.com/articles/riesling-loves-asian-food ~ Harvest Time (Chateau Chantal) _________________________ THAI PINEAPPLE SHRIMP 1 pound large shelled & deveined shrimp 3 Tbsp. soy sauce 1 1/2 tsp. sugar 1/2 tsp. turmeric 1 Tbsp. water 3 Tbsp. vegetable oil 2 large minced cloves garlic 4 cups cooked rice 1 tsp. coriander seed 2 cups inch-long julienned slices fresh pineapple 1 large julienned sliced red pepper 2-3 Tsp. minced jalapeno pepper 6 diagonally sliced green onions Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes. Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade . Carefully add shrimp and stir-fry about 2 minutes until pink and...