The Small Table

Lime Panna Cotta with Raspberries

Grilled Jerk Chicken

Tropical Shrimp Salad

Ham and Asparagus Linguini

Chicken Fried Rice

Cooked Cream Dessert

Takes Advantage of Local Harvests

Panna cotta is Italian for “cooked cream” a light and refreshing dessert for summer. I like to serve it in wine glasses or small dessert dishes topped with fresh berries. You can also make it in lightly greased ramekins or custard cups and unmold it. Take advantage of local summer berries and serve it with raspberries, strawberries, blueberries or blackberries or a combination. When I unmold it, I serve it on a pretty dessert plate in a puddle of raspberry sauce (see below).

Lime Panna Cotta with Raspberries

Makes 4 servings

1/4 cup cold water

1 package (1/4 ounce) unflavored gelatin

1 cup vanilla-flavored or plain Greek-style yogurt

3/4 cup whole or 2% milk

1/3 cup sugar

1 tablespoon grated lime rind

2 tablespoons freshly squeezed lime juice

2 cups fresh raspberries

Place the water in a small microwavable dish. Sprinkle the gelatin over the water and let stand about 5 minutes or until the gelatin is softened. Microwave on High 30 seconds or until the liquid is clear. (You can also place it in a small saucepan and cook it over low heat.)

Combine the yogurt, milk and sugar in a medium bowl. Add the hot gelatin mixture and stir until smooth. Add the lime rind and juice.

Pour into 4 wine glasses or lightly oiled ramekins. Chill at least 4 hours. Unmold, if desired, and serve with fresh raspberries.

This recipe can easily be doubled to serve eight.

SIDEBAR: It’s easy to make a simple sauce with fresh berries. For raspberries, puree 2 cups raspberries, 2 tablespoons orange juice and 1/4 cup sugar in a blender container or food processor. Strain out the seeds, if desired. For a special treat, stir in 1 tablespoon Chambord liqueur.

Pat Sinclair is the author of Baking Basics and Beyond (Surrey Books, 2006). This book won the Cordon d’Or Gold Ribbon Award for Baking from the Culinary Arts Academy. She is currently working on The Ultimate Empty Nesters Cookbook. See more of her work at www.PatCooksandBakes. blogspot.com

Bring the Caribbean Home

With Grilled Jerk Chicken

Lime juice, a jalapeno chile, garlic and spices combine to add plenty of zippy flavor to boneless chicken breasts so there is little need for salt. Increase the chile or garlic to your own tastes. I’ve also used fresh chopped mango in the salsa calling to mind sunny Caribbean shores.

Grilled Jerk Chicken with Pineapple Salsa

Makes 2 servings

Pineapple Salsa

1 cup finely diced fresh pineapple

1 tablespoon chopped fresh cilantro

1 teaspoon chopped fresh mint (optional)

1 teaspoon seasoned rice vinegar

1 teaspoon lime juice

1 green onion, chopped

1 jalapeno, minced (remove seeds and ribs for less heat)

1 teaspoon brown sugar

1/2 teaspoon crushed red pepper

1/2 tsp. chopped fresh thyme or 1/4 teaspoon dried thyme

1/4 teaspoon coarse salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1-2 cloves garlic, minced

1 tablespoon fresh lime juice

1 teaspoon canola or vegetable oil

2 boneless skinless split chicken breasts (about 4 ounces each)

Combine the ingredients for the salsa in a medium bowl and mix well. Cover and chill until serving.

Combine the brown sugar, red pepper, thyme, salt, allspice, cloves, and garlic in a resealable food storage bag. Add the lime juice and canola oil and mix well. Add chicken and turn to coat. Seal the bag and marinate the chicken 30 minutes or chill several hours.

Heat the grill until the coals are medium. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry. Place the chicken on the grill rack. Cook 6 to 8 minutes, turning once until cooked through and no longer pink in the middle. Serve with Pineapple Salsa. Internal temperature of the chicken should reach 165 degrees F.

Author’s Note: Pineapples ripen very little after they are picked so plan to use a pineapple shortly after purchase. As a consumer, it is hard to judge the ripeness of a pineapple. One guide I have found is to smell the bottom of the fruit and select the one that smells the sweetest and doesn’t have mold on the bottom.

Mangoes should be reddish-yellow and yield to gentle pressure. Because they ripen easily at room temperature, supermarket mangoes are often green. Recently I purchased a mango slicer that removes skin and the large center seed, a useful gadget if you like mangoes.

For a Lighter, Spring Meal,
Try Tropical Shrimp Salad

With springtime weather in full force I’m looking to lighter foods for dinner. Shrimp is a high quality protein and fits within every budget. You can buy cooked shrimp at the supermarket but I suggest buying frozen wild shrimp in the shell unless you can buy fresh local caught. Thaw frozen in the refrigerator before cooking. Plan to buy the avocado a couple of days before needed so it can ripen a little more at room temperature. When I have fresh mint in the summer a use it as a final garnish.

Tropical Shrimp Salad

Serves 4

1 to 1 1/2 lb. cooked, peeled shrimp (26 to 30 per pound)

1 cup diced cucumber

1/4 cup chopped red onion

2 cups cubed watermelon

1 avocado, peeled and cubed

6 cups assorted spring greens

1 tablespoon chopped fresh mint, if desired

Dressing

1/3 cup extra-virgin olive oil or canola oil

3 tablespoons fresh lime juice

1 tablespoon white wine or cider vinegar

1 tablespoon honey

1 teaspoon grated lime zest

1/2 tsp. coarse salt

1 jalapeno pepper, minced

Combine all the salad dressing ingredients in a jar with a tight-fitting lid. Shake until well blended. Chill until serving.

Combine the shrimp, cucumber, red onion and mango in a large bowl. Add half of the dressing and toss gently to mix. Chill until serving.

Just before serving stir in avocado. Divide salad greens onto serving plates and top with the salad. Sprinkle with chopped mint, if desired. Serve with remaining dressing.

Author’s Note: Because almost all shrimp is frozen when it is caught it makes sense to buy frozen unless you have local sources for fresh. Thaw the shrimp in the refrigerator before cooking. To cook, bring 6 cups water, 2 tablespoons Old Bay or seafood seasoning and 1 small lemon, cut into wedges, to a boil in a large saucepan. Add shrimp and cook, uncovered, for 2 minutes. Drain and chill. Jumbo shrimp will take a little longer but all shrimp turns bright pink when it is cooked.

Tip: This recipe serves 4 to 6. Because the flavors improve the second day I always make enough for two meals.

Try different fruits for a change. I also like mangoes or citrus fruits such as orange or grapefruit segments.

Ham and Asparagus Linguini

The fresh bright flavors of spring pop from this quick and easy entrée. Crisp pale green stalks of asparagus are appearing in the supermarket, a sure sign of spring. For this dish, I select thinner stalks because I find it easier to cook them quickly. Use ham leftover from an Easter celebration or omit it and try cooked shrimp or chicken instead. Goat cheese forms the basis for the sauce but doesn’t use a whole package. Crumble any remaining cheese over salads.

Ham and Asparagus Linguini

Makes 2 servings

4 ounces linguini

1 tablespoon olive oil

2 tablespoons chopped shallot (1 medium)

1/2 pound asparagus, cut into 2 inch pieces

4 ounces cubed ham (about 1 cup)

3 ounces goat cheese

1 teaspoon grated lemon rind

2 tablespoon grated Parmesan cheese

Cook the linguini is salted boiling water as directed on the package. Before draining, reserve 1/2 cup of the cooking water.

Heat the olive oil in a 9-inch nonstick skillet over medium high heat and add the asparagus and shallot. Cook, stirring often, until the asparagus is tender but still crisp, about 4 to 6 minutes. Add the ham and cook about 1 minute or until heated through.

Stir in 1/4 cup pasta water and the goat cheese and continue stirring until the cheese melts. Add the cooked linguini and lemon rind. Taste and add salt if needed. If the sauce is too thick, stir in the remaining pasta water.

Divide the pasta into two servings and sprinkle with the Parmesan cheese and fresh cracked pepper.

Author’s Note: Select crisp pale green asparagus with tight firm buds. When the buds are dry or discolored the asparagus isn’t as fresh. Asparagus stored with the bottom of the stalks in ice will be higher quality. Look for thin stalks that are uniformly thick. To prepare--just snap off the bottoms of the stalks and rinse well to remove any grit. Cut the spears into 2-inch pieces.

Chicken Fried Rice: Healthy, Easy, Economical

Fried rice is an easy last minute dinner and a great way to use up leftovers. Omit the chicken tenders if you are using cooked beef, pork or shrimp and add any leftover vegetables at the end of cooking. I purchase fresh minced ginger in a tube in the produce section and keep some in my refrigerator. Brown rice is a whole grain food that is very low in fat and contains over 15 vitamins and minerals. A half cup of cooked brown rice contains 2 grams of fiber and complex carbohydrates that are digested slowly.

Chicken Fried Rice

Makes 2 servings

3 teaspoons canola oil, divided

1 egg, beaten

8 ounces chicken tenders

1/2 cup chopped onion

1 cup frozen peas and carrots

1 tablespoon minced gingerroot

1 clove garlic, minced

2 tablespoons reduced-sodium soy sauce

2 cups cooked brown or white rice

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium high heat. Add egg and cook until set, stirring to scramble. Remove the egg.

Heat 1 teaspoon oil in same pan and add onion and carrots. Cook, over high heat, stirring constantly until tender, about 5 minutes. Add ginger and garlic and cook 1 minute or until fragrant. Remove.

Heat the remaining 1 teaspoon oil in same pan and add the chicken. Cook until chicken is no longer pink in the center, about 5 minutes.

Add the egg, onion mixture, peas and rice to chicken and stir in soy sauce. Cook until heated through.

Variations: Use 1 cup cooked chopped chicken, beef or pork or 8 ounces cooked peeled shrimp.

Author’s Note: I’ve discovered the perfect way to cook brown rice is in my rice cooker. Because brown rice is surrounded by bran, it doesn’t need to be rinsed before cooking. Follow the directions with the cooker and the cooker will turn off or switch to the warm setting when it senses that the rice has absorbed the water. When I cook brown rice I cook extra and freeze it another meal.