The days are getting longer, and the weather is warming up! During this transitional period, more and more fresh produce becomes available on store shelves and at local farmers markets. You can have a kitchen full of expensive gadgets and tools, but when you have fresh ingredients, it’s important to let them shine.
At BILL.F, we believe in showcasing your food, keeping it fresh, and keeping it simple. You don’t need a lot of extra frills if your produce is prepped properly. It’s even better when you take the natural approach to displaying your work - might we suggest a gorgeous tray made of Acacia wood?
We are excited for the rising temperatures and the colorful food selections on their way to us, so we’re sharing some of our favorite recipes that our tools can help you make as the seasons change.
Shaved Carrot and Ricotta Tart
We’ve adapted this recipe from Saveur, to use store-bought puff pastry, not only saving time, but making this a simple weeknight light dinner. You can use your BILL.F knife set to thinly peel and slice the carrots.
For the topping
- 2 cups ricotta
- 1⁄2 cup extra-virgin olive oil, plus more as needed
- Kosher salt
- 10 medium carrots (preferably a mix of colors), peeled, with greens removed and reserved Juice of 4 lemons, plus 1/8 tsp. finely grated lemon zest
- 1 tbsp. plus 1 tsp. coriander seeds, coarsely ground in a mortar and pestle
- 1⁄2 tsp. ground caraway
- Cilantro leaves, for serving
- Flaky sea salt, to finish
- To make the topping, in a food processor, add the ricotta, 2 tablespoons of the olive oil, 2 generous pinches salt, and the lemon zest, and process until very smooth (if needed for smoothness, add an additional tablespoon olive oil). Cover and refrigerate until ready to use.
- Shave the carrots into thick ribbons using a vegetable peeler and set aside (if using various colors of carrots, keep the colors separate from one another).
- In a large bowl, whisk the lemon juice, coriander, caraway, remaining 6 tablespoons oil, and a pinch of salt. Set aside.
- Set a rack in the top third of the oven and preheat to 400°. Line a baking sheet with parchment paper. On a floured surface, roll out dough into a thin 11×16-inch rectangle. Use a paring knife to trim neat ends if desired. Transfer to the prepared baking sheet and chill 10 minutes. Remove and spread the ricotta mixture over the crust, leaving a 1⁄2-inch border. Using a pastry brush, brush the border lightly with olive oil.
- Add the carrots in batches (or by individual color) to the bowl of dressing; tossing to coat. Squeeze the carrots lightly to release any excess dressing back into the bowl. Pile the carrots atop the ricotta (if doing an ombré design, overlap the colors slightly). Reserve any remaining dressing.
- Bake, rotating the pan halfway through, until the crust is golden brown, 30–35 minutes. Remove; drizzle the carrots with the reserved dressing. Sprinkle with carrot top leaves, cilantro, and flaky salt. Slice and serve warm or at room temperature.
Honey Grilled Chicken with Citrus Salad
For the main dish, you want to keep it simple and fresh. As winter turns into spring, we have access to an incredible citrus selection. This dish, also from Saveur, puts that citrus on display. Extra sharp BILL.F knives give you a clean, even cut on all the citrus, and you can easily put it on display with your round wooden tray.
- 1 cup fresh orange juice
- 1⁄2 cup honey
- 3 tbsp. rosemary, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. skin on chicken, legs and thighs
- 1 1⁄2 cups cilantro leaves and tender stems
- 3 tbsp. pistachios, roughly chopped
- 15 pitted dates, halved lengthwise
- 1 blood orange, peeled and sliced 1/4″ thick crosswise
- 1 navel orange, peeled and sliced 1/4″ thick crosswise
- 1 Cara Cara, peeled and sliced 1/4″ thick crosswise
- 1 red grapefruit, peeled and sliced 1/4″ thick crosswise
- 1 lime, peeled and sliced 1/4″ thick crosswise
- Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use.
- Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes.
- Transfer chicken to a cutting board, and let rest for 15 minutes before serving.
- Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.
Grandma's Orange Scones
You obviously need something beautiful to display on your two-tiered serving platter, and what’s better than using more of that later winter citrus for a sweet treat to end the meal?
This recipe is from bestrecipes.com.au.
- 2 1/2 cups self-raising flour
- 1 pinch salt large
- 1 tbs butter
- 1 tbs sugar
- 1 tsp orange rind grated
- 1 orange juiced
- 1/2 cup milk
- 1 loaf sugar
- Set oven to 230C/445F and preheat a baking tray.
- Sift flour and salt, then rub in butter. Add sugar and orange rind.
- Squeeze the juice from an orange, then measure 1/3 of a cup and add it to the milk. Stir this liquid into the dry ingredients, making a soft dough.
- Turn onto a floured surface, knead lightly and roll into desired thickness. Cut into 3-4cm rounds.
- Break loaf sugar into halves, dip into the orange juice, then press into the top of each scone.
- Sprinkle the tray lightly with a little flour, place scones close together.
- Bake for 12-15 minutes.