Citrus Sangria

Truth be told, I have been making sangria long before the weather became hot enough for this refreshing beverage. Twice already for the week, actually. Ever since meeting a group of friends one late summer evening two years ago at El Meson for a paella dinner, I have been hooked. Our meal was ordered with a pitcher of delicious red wine sangria. It was easily eighty degrees that night but the delightful mix of good company, incredible paella and strong sangria made it one of my most memorable meals, and elevated El Meson to one of my favorite restaurants in the uptown area. The following recipe is one for a white wine sangria with slices of oranges and lemons that is perfect for any evening.

Citrus Sangria

Serves 6 to 8

2 bottles pinot grigio

1/2 cup orange liqueur

juice of 1 orange

juice of 1 lemon

1/4 cup sugar

1/2 cup club soda

1 orange, thinly sliced

1 lemon, thinly sliced

Combine the first five ingredients, mixing well to dissolve the sugar. Refrigerate for at least an hour. Right before serving, add the club soda and fresh citrus slices. Stir and serve over ice.

Grilled Tamarind Chicken with Pineapple Salsa

These past evenings have been almost perfect! Warm enough temperatures and sunny clear skies. I have been passing the time just sitting on the deck feeling the perfect wind on my face with a glass of wine in my hand. It must be the knowledge that this weather is not here to stay that makes this simple routine all the more enjoyable. If it weren't for the grill, which is just three feet away from where I usually sit, it is quite possible that I would be inclined to do little cooking.

Here is an easy recipe for grilled chicken with a tamarind marinade. Though found only in a few grocery stores in Minnesota (try Cub Foods), tamarind is such a delightful thing that it is worth an extra trip to the store.

Grilled Tamarind Chicken with Pineapple Salsa

Serves 6

6 skinless, boneless chicken breasts

1 1/2 cup tamarind chutney

2 large garlic cloves, grated

1/4 cup chopped cilantro

Pineapple Salsa (see recipe below)

1. In a shallow bowl, combine the tamarind chutney, grated garlic, and cilantro. Reserve half cup for basting.

2. Season the chicken with salt and pepper and add the tamarind marinade. Set in the refrigerator until ready to grill.

3. Set the grill for medium heat and lightly oil the grill grate. Grill the chicken for 6 to 8 minutes on both sides or until done. Baste occasionally during cooking with the reserved tamarind marinade. Serve with fresh pineapple salsa.

Pineapple Salsa

12 cups diced fresh pineapple

1/2 cup diced red onion

1/4 cup chopped cilantro

2 small jalepenos, seeded and finely diced

To prepare the salsa, combine the pineapple with the rest of the ingredients. Serve over the chicken.

Herb Gardening Tips from Bonnie Dehn

Minnesota's Herb Lady Bonnie Dehn

It took me some time but my herb garden has finally been planted. I had been hesitant to get it started this spring simply due to our erratic weather and, shamefully, gardening has never been my forte. No, those genes went to my sister. So I needed help. Luckily, Minnesota’s own Herb Lady Bonnie Dehn of Dehn’s Gardens lent her expertise. The following are a few tips offered by Bonnie for a successful garden this season.

First things first.

According to Bonnie, the first thing you need to do is to grow herbs you think you will use. Next, determine a location for your garden. Close proximity to your kitchen is a good idea. If open yard space is not convenient then consider container gardening (which was my approach.) The advantage of growing herbs in containers or pots is that they can be placed anywhere. This is a good thing for herbs that do not require much sun (such as chervil, sweet marjoram, and lemon and lime basil.) Container gardening requires a little more attention than plants grown in conventional garden space, however. For one, all containers should have an unplugged drainage hole at the bottom. Secondly, since plants grown in pots dry out faster than in open soil, watering frequently is is a must.

Easiest to grow.

All herbs may be difficult to some and very easy to others. Start with the herbs you love to cook with. Basil, large leaf parsley, Italian parsley along with rosemary, mint -mint grows everywhere - and chives. This group of herbs are relatively easy to grow; lots of sun, water as needed and be sure to use them.

Some require more attention.

Cilantro, dill and marjoram are more difficult to grow. Dill and cilantro are short term growing herbs - about six weeks for best flavor. As dill and cilantro mature they become more pungent;cilantro especially will take on a strong flavor. Many do not care for this "stronger" flavor and therefore these should be planted every month, in order to keep the consistency of their flavors.

Growing herbs together.

Most herbs can be grown together in one pot. However, combining the herbs does bring in insects on occasion, in particular aphids.

Will bugs bug my garden?

“You better believe it!” says Bonnie. However, some herbs actually repel bothersome insects, even our stubborn Minnesota mosquitos! Try planting something lemon-scented such as lemon thyme, lemon basil or lemon scented geraniums, which are natural bug repellants. Remember that it is good to have some bugs around; lady bugs and praying mantis tend to eat the troublesome ones.

Have fun with your garden this spring. But if you do not have the time for gardening or the desire to get dirt under your nails but still want fresh herbs, stop by the Farmers’ Market on Lyndale Avenue in Minneapolis and pick up one of Dehn's Garden's prepared mixed-herb pots. There is a variety of combinations to chose from. Which ever way you chose to obtain your herbs this season, be sure to enjoy them! Here are some of Bonnie's recipe for inspiration.

Asparagus Tart

Admittedly, puff pastry is one of my favorite ingredients. Besides the obvious - it's innate buttery goodness - it is quick to bake with and can transform something as simple as asparagus into something extravagant. Not there is anything simple about these local asparagus. At present, the farmers market is teeming with these young and tender spears. It will be worth your trip there.

Asparagus Tart

Serves 4

1/2 pound fresh asparagus

1 sheet frozen puff pastry

1/2 cup ricotta cheese

1/2 cup grated cheddar

freshly ground black pepper

salt

1. Set the oven to 400 ^oF. Roll out the puff pastry onto a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. With a fork, pierce this rectangle at 1 inch intervals and bake for 15 minutes.

2. Remove the pastry from the oven and spread the ricotta evenly across the inside of the pastry shell, followed by the cheddar and the asparagus. Sprinkle lightly with salt and freshly ground black pepper. Bake for 10 to 15 minutes until the cheese is melted and lightly golden brown.

Spring Lettuce Salad with Warm Bacon Vinaigrette

The Minneapolis Farmers' Market is open for the season! And even though our last winter was absurdly long and spring is being a bit temperamental, the farmers ever so dutifully strive provide a lot to amuse our taste buds and cooking pleasures. Cheeses, honey, turnips, asparagus, meats, and endless flowers and herbs for planting. The basis for this vinaigrette is some bacon I purchased from meat sellers Bar Five. It's hard to resist a salad with all the intensity of bacon! You can use spring lettuce or baby spinach for this salad. I happen to enjoy the abundance of spring lettuces around these days so it's used here but be sure that, once you toss with the warm vinaigrette, you serve immediately as the tender leaves will wilt more quickly than spinach leaves.

Spring Lettuce Salad with Warm Bacon Vinaigrette

Makes 4 servings

4 oz bacon, diced

2 tbsp brown sugar

2 oz red wine vinegar

2 oz vegetable oil

6 to 8 oz fresh spring lettuce leaves

1/3 cup dried cranberries

1 yellow bell pepper, diced

1/2 cup croutons

1. Render the bacon over medium heat until crisp. Remove and reserve the bacon bits and add the sugar to the bacon fat; blend to dissolve.

2. Remove from the heat and whisk in the vinegar and oil to form an emulsion; season with salt.

3. Toss the lettuce, cranberries, diced pepper, croutons, reserved bacon, and vinaigrette. Serve immediately.